草莓優格慕斯蛋糕🍓Strawberry Yogurt Mousse

前陣子去美國交換，回來忙著準備研究所等等，雖然一直有新的食譜淡忘麼更新><
抓緊草莓季的尾巴上食譜，台灣的草莓香氣很夠，用酸甜的優格慕斯搭配，整體輕盈夢幻！一直很喜歡新鮮草莓做的甜點，但是很怕外面蛋糕店沒洗乾淨（草莓農藥又很多....）22歲生日就自己做給自己吃吧XD 還用剩下的材料做的兩個小的，寒假帶去拍學士照分享。

很難得我們這群人國小一起在交大博愛校區的安親班一起跑跳（裡面還有好幾個幼稚園就認識），可以說我們的童年就是在彼此的陪伴下！十幾年了依然維持含暑假約出來聚會的習慣  這棵樹就是我們小時候最喜歡爬的樹 雖然在台大五光十色很精彩 但當初單純的日子還是最令人懷念的:)
蛋糕配方依然用How to Cook That的，覺得還是他的質地最剛好不會太鬆軟！


Long time no see! I was taking part in an exchanging program so I studied in UIUC for a semester. I'll try to post more recipe:)

This is the cake I made for my 22nd birthday back in Jan. I always have a craving for fresh strawberry cake but ppl say that the bakeries often don't wash the berry so that they can stay longer. The safest way is to make it on your own, I suppose. The strawberries in Taiwan is so flavorful and juicy, full of the unique fragrance of strawberry! The strawberries I found in the USA are often big but lack of flavor, only the organic product has good taste.


I also share the cake with some of my friends from elementary school, our friendship last for more than ten years! Some of them even have been known each other for kindergarten. That's impressive! Back then we like to hang out on that tree and had snacks. I hope that we can still take a pic on it when we're 70 lol



份量 Serves 8-10 (16cmx7cm round mousse tin+ two small ones)
材料ingredients:

蛋糕
低筋麵粉135g
吉利丁粉1/2小匙
植物油50g
水100g
香草精1小匙
蛋黃3顆
蛋白3顆
鹽1/4小匙
檸檬汁1/2小匙
砂糖90g

優格慕斯
吉利丁7g
奶油乳酪180g
砂糖65g
無糖優落乳250g
檸檬汁1大匙
鮮奶油250g＋50g
草莓 約30顆

淋醬
牛奶 約2大匙

裝飾
草莓 約5顆

Cake
135g cake flour
1/2 tsp Gelatine powder
50g Vegetable oil
100g water
1 tsp Vanilla extract
3 egg yolks
3 egg whites
1/4 tsp salt
1/2 tsp Lemon juice
90g granulated sugar

Yogurt Mousse
7 g Gelatine sheet
180g Cream cheese
65g granulated sugar
250g unsweetened yogurt
1 tablespoon Lemon juice
250g+50g whipping cream
About 30 Strawberries

Glaze
About 2 tablespoons milk

Decoration
About 5 Strawberries

事前作業Preparation：Preheat the oven to 160℃/320. 

作法Directions：

 做蛋糕For the cake：
1. 將麵粉、吉利丁粉拌勻，加入油、水、香草精、蛋黃備用
In a bowl, mix together flour and gelatine powder. Add in the oil, water, vanilla, egg yolks and set aside.

2. 蛋白加鹽、檸檬汁打發，過程中分三次加入糖，打到半乾性發泡(打蛋器舉起小彎勾），備用
In a clean bowl, using the electric mixer, whisk the egg whites, salt, and lemon juice until frothy, then while whisking, slowly adds the sugar and whisk until semi-stiff peaks form.

3. 用同個打蛋器直接打蛋黃糊，只要打約30s拌勻即可不要打到出筋
Using the same whisk (doesn’t need to be washed) beat the flour, egg yolks, oil, and water(step 1) together until just combined, about 30 seconds.


4. 分兩次將蛋白拌入蛋黃糊，入模 160℃/320烤40min分兩次將蛋白拌入蛋黃糊，入模（17cm) 160℃/320烤40min，放涼備用
Fold 1/3 of the egg white into the egg yolks mixture with a spatula, then fold in the remaining egg whites gently.
Pour the batter into the 17cm cake tin and even it with the spatula. Bake for 40 minutes until a skewer comes out clean.


慕斯For the Mousse：
5. 吉利丁泡冰水，奶油乳酪、糖放入鍋中小火加熱邊攪拌直到乳酪、糖完全融化，加入輕輕擠乾的吉利丁拌勻離火，倒入優酪乳、檸檬汁拌勻冷卻至室溫
Soak the gelatin sheet in cold water. Melt the cream cheese and sugar with low heat, stir continuously. Stir in the soaked gelatin sheet (squeeze out the excess water gently). Remove form heat and stir in the yogurt and lemon juice, let cool.


6. 鮮奶油打至7分發（緩慢流動），拿出50g稍微再打發硬一點，裝入小擠花袋冷藏備用（裝飾用），其他250g分兩次跟乳酪糊拌勻
In a separated bowl, whisk the heavy cream to soft peaks. Pour 50g of the whipped cream in a small bowl, whip until stiff and put it in a pipping bag for decoration, store in the fridge for later. Combine the remaining whipped cream with cheese mixture in two batches. Set aside.


淋醬For the Glaze
7. 倒出1杯慕斯，加牛奶稀釋至流動程度作為淋醬備用
 Pour a cup of the mousse mixture and loosen it down using milk to glaze consistency.


組合Assembly 
8. 蛋糕剖半，一片放入慕斯模（16cm，因為蛋糕冷卻會略縮，因此慕斯模要小一點以免慕斯流入蛋糕縫隙就不美了）緊密排入切半的草莓（盡量找高度差不多的，記得先留幾顆美的要放表面裝飾）
Slice the cake in half, put one in the 16cm mousse tin( the cake will shrink a bit so the mousse size should be a little smaller than the cake tin). Line the strawberries cut side toward the side, minimize the gap between each strawberries. Tip: Find the strawberries in the same height, so the cake looks organized.


9. 倒入少許慕斯，往內排草莓，最後倒入剩下慕斯，抹平，蓋上另一片蛋糕，平整面朝上。先到少許淋醬用刮刀推到覆蓋整個表面，這樣先固定蛋糕屑，再倒入所有淋醬
Pour about 2/3 cup of the mousse to set strawberries in place, arrange the rest of the strawberries inward. Pour in the remaining mouse till the strawberries are all covered. Place the other cake on top and pour 1/3 of the glaze, use a off-set spatula to give it a "crumb coat". Pour the remaining glaze evenly.
 
10. 冷藏至少4hr，用預留的50g鮮奶油隨意擠幾朵鮮奶油，排上草莓
Let the cake set completely in the fridge for at lease 4hr. Pipe some whipped cream and put on some strawberries to decorate.