Kiwi Yogurt Mousse Cake

Preparation: 25 min
Cooking time: 30-35 min
Waiting time: 1-2 hours
Portion: 4
Level: 3/5


  1. Sponge cake
    -Egg: 2 at room temperature
    -All purpose flour: 20 gr
    -Corn starch: 20 gr
    -Oil: 10 ml
    -Milk: 5 ml at room temperature
    -Sugar: 40 gr
    -Cream of tartar: ½ tsp (or replace with 3 ml lemon juice)
    -Salt: a pinch
  2. Kiwi yogurt mousse
    -Whipping cream: 175 ml (fat >35%)
    -Greek yogurt : 125 ml at room temperature
    -Sugar: 50 gr
    -Gelatin: 5 gr (powder or sheet)
    -Kiwi: 2

-Dark chocolate: 30 gr
-Mint leaves

Kitchen utensils:
-Mousse ring 16 cm: 1
-Round cake pan: 1


1. Sponge cake

  • Preheat the oven at 175 Celsius degree in 15 min
  • Separate the egg yolk and egg white in 2 bowl
  • Add a pinch of salt and cream of tartar into bowl of white egg
  • Use egg whisk machine to beat the egg white until small bubbles appear
  • Slowly add the sugar in mixing bowl, then whisk the egg white at high speed until soft peak (meringue).
  • Add separately each egg yolk to meringue bowl and whisk at slow speed.
  • Slowly pour and whisk oil and milk into the mixture
  • Sieve the flour to mixture bowl. Use the spatula and fold the batter until the flour completely blended
  • Place the parchment paper to the cake pan. Pour the batter into pan.
  • Bake the batter at 175 Celsius degree in 25-30 min until it baked (the surface bounces when pressing the finger on it).
  • Remove the sponge cake out of pan and cool on rack

2. Kiwi mousse cake

You can prepare the mousse while waiting for baking or while cooling the sponge cake to save your time!

  1. Soak 5 gr gelatin leaves in cold water (if you use gelatin powder then soak it with 10-25 ml water)
  2. When the gelatin soften, melt it in microwave in 30s.
  3. Pour melted gelatin in 125 gr greek yogurt, stir well until gelatin dissolves completely.
  4. Whisk the whipping cream with 50 gr sugar to soft peak. Then pour and mix the whipped cream with gelatin-yogurt mixture that prepared. 

3. Assemble

  • Peel the kiwi. Cut top and bottom part, leave aside
  • Cut peeled kiwi into slices (0.3-0.5 cm of thickness). Then cut them in half.
  • Wrap the mousse ring bottom by plastic wrap and seal the edge to prevent the mousse from leaking. 
  • Place the sponge cake into and then place the kiwi on the edge of cake.

Please note that if you use the 18 cm cake pan, you need to use the 16 cm mousse ring or knife to trim the sponge cake to make it fit with mousse ring

  • Pour gradually yogurt mousse into until the mousse reach the top of mousse ring
  • Smooth the surface by using cake smoother. Place the springform in fridge for 45-60 minutes to harden the mousse. 

4. Decoration

  • Take the plastic wrap off carefully when the mousse hardened completely
  • Remove the cake from mousse ring by using a warm towel and wrap it around the ring for seconds to make the mousse melt, then you can remove the ring easily.
  • Cook in a bain-marie 30 gr dark chocolate until completely melt, then pour the chocolate into small piping bag. 
  • Decorate the cake surface as video or you can create your own design 😉
  • Cut the left aside kiwi in small cubes (or slice) and decorate on cake with some mint leaves
  • Store in fridge and best served in 1-2 days.
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