Coffee Yogurt Mousse Cake

My mother is not really like the mousse cake because she is afraid of fatty from the whipped cream and milk. This recipe is another choice for those who cares about fatty in mousse cake. It is light, not very rich but still full of the mousse cake taste. For this cake, you need a 2-pound cake either chiffon or sponge but I love mousse base with sponge cake.

Coffee Sponge Cake

Ingredients:

- 100 grams, cake flour
- 2 tablespoon, instant coffe
- 3/4 teaspoon, baking powder
- 1/2 teaspoon, salt
- 100 grams, sugar
- 3, large eggs
- 40 grams, water
- 30 grams, skim milk
- 70 grams, canola oil

Directions:

1. Preheat oven to 180 degrees C
2. Prepare a 8-inch round cake tin, ensure it is totally grease free, put the baking paper on the bottom
3. Sift together flour, baking powder and salt
4. Dissolve instant coffee in warm milk
5. In the bowl of electric mixer, beat sugar, eggs, water with high speed about 7 minutes
6. Add in flour mixture, beat at low speed for 1 minute
7. Change to high speed and beat for another 5 minutes
8. Gradually add coffee milk and oil, beat at low speed for 1 minute or until well combined
9. Pour the batter into the ungreased cake pan and bake for about 25-30 minutes or until a wooden skewer inserted into the center of the cake comes out clean (or when lightly pressed the cake will spring back)
9. Remove the cake from the oven, let it cool completely on the wire rack before removing from pan
10. Slice the cake into 3 layers but we will use only 2 layers forming a mousse cake

Yogurt Mousse

Ingredients:

- 200 milliliter, skim milk
- 60 grams, sugar
- 2 tablespoon, instant coffee
- 200 grams, yogurt
- 200 milliliter, whipping cream
- 2 tablespoon, icing sugar
- 2 tablespoon, gelatin
- 3 tablespoon, boiling water

Directions:

1. Warm milk with instant coffee and sugar till sugar dissolved
2. Dissolve gelatin with 3 tablespoon boiling water, stir into the coffee milk mixture
3. Whip cream with icing sugar till 80% stiff, fold in the yogurt, mix well
4. Pour coffee mixture into yogurt cream mixture, mix till well blended
5. Put a layer of the cake in 8-inch round spring form tin
6. Pour half of the coffee mousse on top of the cake, chill for 15 - 20 minutes
7. Top with another layer of the cake, pour all the mousse, do some tilting to even out the mousse
8. Chill the cake in freezer for about 3 - 4 hours before serving