Have your cake (and eat it!) with this fluffy mousse cake
Calorie controlled cooking spray
500 g, hulled and sliced lengthways
2 tablespoons, level
½ teaspoons, level
Fine Leaf Gelatine
Egg white(s), raw
0% fat natural Greek yogurt
10 sprig(s), small handful, leaves picked to serve
- Mist an 18cm springform cake tin with cooking spray and line with baking paper.
- Blitz 400g of the strawberries in a food processor with the agave syrup and vanilla, until smooth. Press through a sieve then discard any seeds and pulp. Transfer one-third of the mixture to a small bowl and chill in the fridge.
- Soak the gelatine leaves in cold water for 5 minutes until softened. While the gelatine is soaking, heat the remaining strawberry mixture in a small pan over a medium heat until bubbling; remove from the heat. Squeeze the excess water from the gelatine then drop the leaves into the hot strawberry mixture and stir until dissolved. Set aside until almost cool.
- Meanwhile, whisk the egg whites in a clean bowl to stiff peaks. Add the sugar and whisk again, until thick and glossy. Fold in the yogurt and cooled strawberry mixture, a little at a time, until just combined.
- Arrange the remaining sliced strawberries around the edge of the cake tin, standing on their ends, to form a border. Carefully pour in the yogurt filling, top with the reserved strawberry purée and gently swirl through the filling using a skewer or the tip of a sharp knife.
- Chill the cake in the fridge for 4 hours or until firm. Gently release the cake from the tin then peel away the baking paper. Drizzle over the remaining purée and scatter over the fresh mint leaves.
Raspberries also work well in this cake, if you prefer.