Two Layer Strawberry and Yogurt Mousse Cake

Method

1. Turn the oven to 175 degrees C and line the base of the tin with baking paper. Sift 30g of all purpose flour together with 30g of cornstarch, measure 10g of oat milk and 20g of cooking oil into a separate bowl, and separate the yolks from the whites of 3 eggs.
2. Whisk the whites at low speed until large bubbles form, add a pinch of salt and half a teaspoon of cream of tartar, then add 54g of kOBE Monk Fruit Blend gradually and whisk to soft peaks that just curl over.
3. Lower the mixer speed, add the yolks one at a time and beat through, then pour the milk and oil down the side of the bowl and beat until combined.
4. Divide the flour into two or three parts, sift each into the bowl and fold through.
5. Pour the batter into the tin, tap it on the bench to break the air bubbles and bake immediately at 175 degrees C top and bottom for 25 to 30 minutes, then turn it out to cool on a rack.
6. Soak 6g of gelatin in cold water for 10 to 15 minutes until evenly swollen, then lift it out and drain.
7. Blend 250g of strawberries with 40.5g of kOBE Monk Fruit Blend, put it in a pot, bring it to the boil, then lower to a gentle simmer for 2 to 3 minutes, stirring as it cooks.
8. Take the pot off the heat, stir the gelatin in, add 10ml of lime juice, then pour it into a large bowl to cool.
9. Whip 320g of cream with 27g of kOBE Monk Fruit Blend and 2 to 3ml of vanilla to soft peaks, stopping short of stiff so it does not split when folded.
10. Fold half the whipped cream into the bowl of strawberry syrup.
11. Line the base of the tin with paper, cut the sponge into 2 or 3 thin sheets and lay one into the tin.
12. Pour the strawberry mousse over the sponge and chill for 30 minutes, keeping the remaining whipped cream in the fridge.
13. Soak the 6g of gelatin for the yogurt mousse, melt it fully over a water bath, mix 200g of unsweetened yogurt with 30g of honey, stir the gelatin through, then combine it with the remaining whipped cream.
14. Once the strawberry mousse has firmed at the surface, lay the second sheet of sponge on, pour the yogurt mousse over and chill for 3 to 4 hours until fully set.

Tips

• The cream is whipped only to soft peaks, since going too far splits it when folded into the strawberry mixture.
• The honey in the yogurt layer is still sugar, and dropping it to 20g makes the layer lighter.
• The whites stop at soft peaks that just curl over, as stiffer whites crack the surface of the sponge.
• Monk fruit carries a light cooling finish, which shows more clearly in a chilled cake than at room temperature.
• Waiting for the strawberry mousse to firm at the surface before the second sponge sheet goes on matters, since rushing lets the two layers run together.