THE EXPERIENCE
INGREDIENTS
FOR THE SPONGE CAKE:
240 g all-purpose flour
300 g granulated sugar
225 g fresh DODONI cow butter, in room temperature
230 g. fresh DODONI full fat milk
60 g cocoa powder
2 tsp baking powder
1 tsp salt
2 eggs
2 egg yolks
1 tsp vinegar
1 tbsp melted butter for greasing the cake pan
1 tbsp cocoa powder to “flour” the pan
FOR THE YOGHURT MOUSSE:
300 g DODONI Strained Yoghurt
100 g white chocolate couverture
100 g granulated sugar
600 g. heavy cream 35%, cold
CAKE DECORATING INGREDIENTS:
150 g apricot jam
80 g fresh bilberries
80 g fresh raspberries
80 g fresh blueberries
30 g almond flakes
PREPARATION
For the sponge cake, preheat the oven to 180°C. Lay out a piece of parchment paper on the bottom of a 26-cm springform pan, then butter the sides and sprinkle with cocoa powder. Shake to remove excess. Add the butter and sugar to the mixer bowl and beat with the whisk attachment on medium to high speed until fluffy for about 2 minutes. Sift the flour, baking powder, cocoa into a bowl, add the salt and set aside. Break the eggs into a smaller bowl, then add them one at a time to the butter mixture, and continue mixing until all the ingredients are well combined. Add the milk, vinegar, and half of the flour to the mixing bowl, mix for a few seconds, and then add the rest and beat on medium speed until well combined. Transfer the mixture to the pan, spread it evenly, and bake for 40-45 minutes. Take out of the oven and let cool down well for about 80 minutes (ideally 12 hours).
EXECUTION
For the yoghurt mousse, heat 4 tbsp heavy cream and the white couverture cut into pieces in a small saucepan over medium to low heat and stir with a mariz until well combined. Remove the saucepan from the heat, pour the mixture to a bowl, and set aside for a while to cool. Add the rest of the heavy cream and sugar into the mixer bowl and whisk on medium to high speed for 3 to 4 minutes, or until you have a smooth, firm whipped cream. At the same time, pour the yoghurt into the bowl with the melted couverture and stir fast in a circle until well combined. Pour the melted couverture mixture into the mixer bowl and mix on low speed until fully blended. Remove the mixer bowl from the stand and mix briefly one last time with the mariz. Transfer 1/3 of the yoghurt mousse to a piping bag and seal the back end.
To assemble the cake, unmold it and slice it horizontally through the middle with a serrated knife so that you have two layers. Place the top layer upside down on a circular serving tray and use a spoon to evenly spread the apricot jam on its surface. Spread half of the yoghurt mousse from the mixer bowl on top of the jam using a spoon, then top with the other half of the cake. Spread the remaining yoghurt mousse around the cake with a spoon or a pastry spatula to form a lovely shape. With your hands, gently press the almond flakes on the mousse all around the sides of the cake. Cut the tip of the pastry bag to the desired size and decorate the top of the cake with rosettes. Carefully mix the fruits in a bowl so as not to squeeze them and place them randomly on top of the rosettes. Put the cake in the fridge for 60' (optional).
Serve in slices and enjoy!