BY CHEF DHIRAJ BISHT | CHEF AKIB| CHEF HARSHA RAJWAR
CROWNE PLAZA, CITY CENTRE, PUNE
| Name Of The Preparation: | Strawberry and white Chocolate mousse cake | |
| Sl.No. | Ingredients | Qty Grms |
| 1 | All purpose flour | 50gm |
| 2 | Castor sugar | 70gm |
| 3 | Yogurt | 75ml |
| 4 | Cocoa powder | 12gm |
| 5 | Unsalted Butter | 17gm |
| 6 | Egg | 1no |
| 7 | Vanilla essence | .005gm |
| 8 | Bicarbonate of soda | 1gm |
| Filling: | ||
| 1 | Hung yogurt | 15gm |
| 2 | Butter (beat together butter and hung curd) | 10gm |
| 3 | Icing sugar | 25gm |
| 4 | Orange rind, grated | 1orange |
| 5 | blue berry compot | 30gm |
| Method | ||
| 1 | Beat butter with sugar, flour, baking soda and cocoa powder. | |
| 2 | Add beaten eggs, yogurt and vanilla essence together. | |
| 3 | Add vanilla essence, icing sugar and orange rind. Beat the ingredients together well. | |
| 4 | Turn into a greased and round ring . Bake at 180 degrees C for 15-20 minutes. | |
| 5 | Cool slightly before turning out. Slice in half horizontally. Moisten cake halves with sugar or you can also use some strawberry juice. | |
| 6 | Beat all filling ingredients together. Spread over cake half. | |
| 7 | Spread the mixture over the lower half of the cake. Top with the blue berry compot. | |
| 8 | Sprinkle crumble on the plate and keep the cake on top . | |
| 9 | Garnish with roasted almond and cream quenelle. | |
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