Cakes with yogurt and berry mousse are simply made for the summer - light, refreshing, perfectly retaining their shape even in the heat. Remember the algorithm of actions and create your own cake based on our recipe
Preheat oven to 170°C. Grease a 24 cm springform pan with butter and sprinkle with flour. Divide eggs into whites and yolks. In a large bowl, beat the yolks with sugar. Sift in flour and stir in. Separately, beat the proteins in a fluffy foam. Pour the egg whites into the yolk mixture and fold gently with a spatula. Pour the batter into the mold and bake for 20-25 minutes. Remove the mold from the oven and place on a wire rack to cool. When the cake has cooled, take it out of the mold.
Prepare the yogurt filling. Place gelatin in a saucepan and add 3 tbsp. l. water, leave for 10 minutes. for swelling. Melt the gelatin over low heat. Mix sugar, yogurt and lemon juice and strain warm gelatin into this mixture through a strainer, mix. Put the mass in the refrigerator for 10-15 minutes, it should begin to harden, but not completely seize. Whip the cream to soft peaks and add to the solidifying yogurt mass.
For the jelly, soak the gelatine in the cherry juice for 10 minutes, then add the sugar and heat over low heat until completely dissolved. Strain and cool slightly.
Put the biscuit cake in a detachable form and grease with jam. Pour about 1/4 of the yoghurt filling onto the cake, smooth and refrigerate for 10 minutes.
Cut the cherry in half and remove the pits. Put the berries in a mold and fill with the remaining yogurt filling.
Pour the jelly over the cake and mix lightly with the yoghurt filling, creating a marbled effect. Cover the cake with cling film and refrigerate for 6 hours.
Carefully remove the sides of the springform pan and place the cake on a serving platter. Decorate the cake with berries, mint leaves and almond flakes. Keep the cake in the refrigerator until serving.