Blackberry and Yogurt Mousse Cake

How to prepare blackberry and yogurt mousse cake

1. The blackberry sauce can be prepared ahead, even a few days before, following the recipe here. It will be used completely cooled in the cake.
2. The sponge: sift together the flour, cocoa, powdered sugar, and baking powder.
3. Separately, whisk together the egg, salt, milk, and oil.
4. In another bowl, beat the egg whites to stiff peaks, then gradually add the granulated sugar along the edge while continuing to mix. After adding all the sugar, mix for one more minute. The foam should hold on the whisk.
5. Add the milk mixture (step 3) to the flour mixture (step 2), you'll get a batter like thick lava. Then add 2 tablespoons of egg white foam and mix. Add the rest of the foam in 2 batches, mixing gently after each with a whisk or pastry spatula, so the foam doesn't deflate.
6. Pour the batter into a round 23cm diameter pan, preferably with removable sides. Grease the pan with butter on the bottom and sides beforehand. If you know the pan sticks, you can also line it with parchment paper, at least on the bottom. Level the batter as best you can.
8. Bake the sponge at 180°C for approximately 15 minutes. Test with a toothpick - it should come out clean - then remove from the oven and let cool completely.
9. Take the yogurt out of the refrigerator and mix it well until creamy.
10. When the sponge is at room temperature you can start the mousse.
11. Dissolve the gelatin in a little cold water and let it bloom.
12. Put a pot of water on to boil. Place a bowl (preferably glass) on top that doesn't touch the boiling water. In that bowl add the egg yolks, whole egg, tablespoon of water, and both regular and vanilla sugar. Mix quickly to combine, then start whisking gently while the mixture cooks over the steam. It needs to reach 82°C, you'll need a thermometer to check. For me it took about 6 minutes over steam.
14. When the pâte à bombe (that's what we started at step 11, it's a French base for mousses) has reached 82 degrees, remove the bowl from the steam and continue beating the mixture with a mixer until when you put your hand on the bowl you don't feel it warm anymore (takes about 8 minutes). After 3 minutes of beating, add the dissolved gelatin - it will melt and activate in the egg mixture. You'll end up with a pale yellow, fluffy and thick lava-like mixture, like a sabayon.
15. Whip the cold cream well until it holds on the whisk.
16. Add the yogurt to the pâte à bombe, mixing gently with a whisk. Then add the whipped cream in two batches, still mixing gently with the whisk. You'll get a fluffy mixture.
17. Over the cocoa sponge, spread an even layer of blackberry sauce (try to get as many fruits as possible and less liquid; the fruits should cover the base uniformly in a single layer). Add 4 tablespoons of mousse over the blackberries. Marble the mixture with a knife, so the blackberries mix slightly with the yogurt mixture. This way, when cut, the blackberry layer will be more stable.
18. Pour the rest of the mousse on top and level. Drizzle a little syrup from the blackberries on top and marble with a knife. Cover the pan with plastic wrap that doesn't touch the cake and refrigerate for several hours until set.
20. Serve directly from the refrigerator. It slices very easily, cleaning the knife after each slice.

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