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Skill Level » Advanced

Yogurt Wildberry Cake

Posted by: AUI

Yogurt, vanilla, and fruit flavors come together in this colorful cake.

Active Time

0 Hour
37 Minutes

Total Time

2 Hour
40 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

12.6 oz Shortbread Crust 356 g Shortbread Crust

7.3 oz Vanilla Sponge Cake 2020 g Vanilla Sponge Cake

14.2 oz Yogurt Blueberry Mousse 1310 g Yogurt Blueberry Mousse

3.5 oz Caramelized Sugar Decoration 100 g Caramelized Sugar Decoration

1.1 oz Apricot Jam 30 g Apricot Jam (607005) (607005) Qty: 1

Neutral Coating as Needed Neutral Coating as Needed (607002) (607002) Qty: 1

Raspberry as Needed Raspberry as Needed

Blackberry as Needed Blackberry as Needed

Chocolate Macaron Shell as Needed Chocolate Macaron Shell as Needed (640201) (640201) Qty: 1

Pink Macaron Shell as Needed Pink Macaron Shell as Needed (640202) (640202) Qty: 1

White Shavings as Needed White Shavings as Needed (506003) (506003) Qty: 1

Directions

For each Yogurt Wild Berry Cake, spread 0.5 oz/15 g of apricot jam on to Shortbread Crust round. Place a Shortbread Crust in a 9 in/23cm cake ring. Top with one Vanilla Sponge Cake round. Spread a layer of the Yogurt Blueberry Mousse on top of the cake, making sure to fill in the sides.
Top with another vanilla sponge round and finish off with more mousse. Even out the top of the cake and place in the freezer until completely frozen.
Using a blowtorch, heat the cake ring and remove it from the frozen cake. Thin out the neutral coating with water until the desired consistency is reached. Toss the mixed berries with the neutral coating. Decorate the top of the cake with the mixed berries, assorted macaron shells, and Caramelized Sugar Decoration. Garnish the side of the cake with large pieces of the white chocolate shavings

1Shortbread Crust

Ingredients

2.2 oz Granulated sugar 63 g Granulated sugar

4.4 oz Butter 125 g Butter

0.1 oz Kosher salt 2 g Kosher salt

5.9 oz All-purpose flour 166 g All-purpose flour

Directions

In the bowl of a stand mixer, paddle together the sugar, butter, and salt; being careful not to aerate the mixture. Add the flour all at once and paddle just until it is combined.
Wrap the dough in plastic and chill for 1 hour. bake at 365ºF/185ºC for 18 to 20 minutes or until golden brown. Allow to cool completely.

2Vanilla Sponge Cake

Ingredients

17.8 oz Granulated sugar 506 g Granulated sugar

14.3 oz Cake flour, Sifted 405 g Cake flour, Sifted

1.0 oz Baking Powder 28 g Baking Powder

6.4 oz Vegetable oil 182 g Vegetable oil

23.6 oz Egg 668 g Egg

9.1 oz Whole milk 257 g Whole milk

Directions

Combine the sugar, cake flour, baking powder, Vegetable oil, and eggs and whip on medium speed for five minutes. Then add the milk and combine until smooth.
Spread the batter onto a half sheet pan that is lined with a Silikomart Silkmat (591030). Bake at 360ºF/182ºC for 8 to 12 minutes or until just set. Allow the cake to cool completely.

3Yogurt Blueberry Mousse

Ingredients

7.1 oz FROZEN PUREE, BLUEBERRY, 1 KG 200 g FROZEN PUREE, BLUEBERRY, 1 KG (655014) (655014) Qty: 1

28.2 oz Heavy cream, whipped 800 g Heavy cream, whipped

7.1 oz Alaska-Express Neutral (1 Box: 5 Bags) 200 g Alaska-Express Neutral (1 Box: 5 Bags) (633001) (633001) Qty: 1

7.1 oz Greek Yogurt, Plain 200 g Greek Yogurt, Plain

Directions

Whisk together the neutral mix and the blueberry purée. Then fold in the Heavy cream and Greek yogurt in two parts.

4Caramelized Sugar Decoration

Directions

Make a dry caramel in a pan over medium-high heat until desired color is achieved.
Use a fork to drizzle the caramel on a greased piece of parchment paper and create a decoration. Allow to harden.

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Fruits (citrus, tropical, berries, etc.)
Vanilla
Others
Caramel

Texture Profile

Crunchy
Dense
Light
Smooth
Soft
Others

Temperature Profile

Cold
Room Temperature