Greek yoghurt – mousse cake with passion fruit sauce.

In Estonian

Cake bottom:

130 g digestive bisquits
60 g Alma butter
1. Crush the biscuits and mix with melted butter. Press mixture to the bottom of the cake tin and place it in the refrigerator for 30 minutes.
2. Use a 20cm diameter cake tin.

Greek yoghurt mousse:

380 g Alma peach greek yogurt
75 g Alma whipping cream
20 g sugar
3 tsp of gelatin
3 tbsp ofwater
1. Dissolve gelatin in water and warm until gelatin is fully melted. The most convenient way to do this is to use microwave oven. Allow mixture to cool.
2. Add the cooled mixture to yogurt ( warmed into the room temperature)
3. Whip the cream and gently mix into the yoghurt.
4. Pour mix into a cake tin and let it cool for about 1 hour.

Peach mousse:

200 g peach puree
1 tsp of gelatin
1 tbsp of water
75 g Alma whipping cream
1 tsp vanilla extract

1. Dissolve gelatin in water and warm until gelatin is fully melted. The most convenient way to do this is to use the microwave oven. Allow the mixture to cool.
2. Add the cooled mixture to the peach puree ( warmed to room temperature)
3. Whip the cream and gently mix into the peach puree.
4. Pour mix to the cake tin to the top of Greek yoghurt mousse and let it cool for about 3 hours or even overnight.

Passion fruit sauce:

Juice of 3 passion fruits with seeds
100 g sugar
100 ml of water

1. Boil all ingredients at low heat until the volume of the mixture has decreased by half.
2. Allow mixture to cool completely.
3. Add to the cake just before serving.

Recipe is made in cooperation with Valio Eesti AS
https://www.valio.ee/en