Spring celebration cake

Light, fluffy and colourful cake for celebration of spring.


Sponge cake:
120 g wheat flour
1 tsp baking powder
100 g Alma pasteurised whole milk 3,8-4,2%
2 eggs
0,5 tsp vanilla extract
40 g Alma Eesti butter
170 g sugar
0,25 tsp salt

Preheat oven to 180 C.
Prepare cake tin. Slightly grease and flour round cake tin edges (diameter 20 cm). Bottom of cake tin cover with baking paper.

To make a sponge: In a bowl whisk together the flour, salt and baking powder. In a small pot heat the milk and butter until butter is melted, remove from the heat and set aside. In a large bowl beat the eggs with sugar until you get a strong foam. Add the flour mixture, butter mixture and vanilla extract and mix.
Pour the batter into the baking dish and bake for 30 to 35 minutes or until a toothpick stick in the middle comes out clean. Remove cake from the oven and set aside to cool. 

Liquid for sponge moisturing:
100 ml Alma cream 35%
50 g sugar

Mix sugar and cream and set a side.

Yoghurt mousse
600 g Alma Muah! garden strawberry with airy bisquit cream yoghurt
100 g Alma cream 35%
25 g sugar
3 tsp gelatine
3 tbsp water

Put gelatine into cold water and melt it into even liquid. Cool a little and then add it to yoghurt (in room temperature). Whip the cream with sugar and add whipped cream to yoghurt.

Strawberry mousse:
50 g sugar
2 tsp gelatine
1 tbsp water
150 g Alma cream 35%
25 g sugar

Put strawberries with 50 g sugar to pan and boil until strawberries are soft. Make puree from strawberries using hand blender. Put gelatine into cold water and melt it into even liquid, then add it to hot strawberry puree. Whip the cream with sugar and add whipped cream to cooled strawberry puree.

For decoration ca 300 g strawberries

Assembling the cake:
Cut cooled sponge into 2 even discs. Put one sponge disc into serving plate. Cover cake tin (diameter 20 cm) edges with cake film and put it over the sponge disc.
Cover bisquit with half of moisturing liquid. Cover cake tin edges with even strawberry slices, so the cutted face will be against the cake film.
Add carefully yoghurt mousse and let it cool in freezer until it is enouhg, that it is possible to add the layer of strawberry foam. Avoid from mixing these two layers.
Let the strawberry foam layer to set and add second sponge disk to it. Before adding a sponge layer you need to moisture it with second half of moisturing liquid from the cutting side. Keep the cake overnight in the freezer before serving.

Before serving remove the cake tin edges and cake film. Decorate according to your wishes.
Recipe has made in cooperation with Valio Eesti AS