Greek yogurt mousse cake with berries is an easy and delicious, light and refreshing dessert, perfect for summer or for different occasions such as parties with friends or family. It is a cake with a soft cocoa base that goes perfectly with different types of fresh seasonal fruit. I used raspberries, blackberries and blueberries but you can replace them with pieces of peach, apricot, strawberries, figs or cherries. It is a fresh and delicate no-bake dessert which is perfect for days that are too hot to turn on the oven.
Original recipe by Everycakeyoubake.
Greek yogurt mousse cake
- 125 g all-purpose flour
- 25 g potato starch
- 1 tbsp cocoa powder
- 100 g white sugar
- 60 g soft butter
- 3 eggs (room temperature)
- 2½ tsp baking powder
- 1 tsp vanilla extract (optional)
Delicate Greek yogurt mousse
- 800 g Greek yogurt (do not use fat free yogurt)
- 400 ml cold whipping cream (in the fridge for at least 6 hours)
- 120 g white sugar
- ½ tbsp lemon juice
- 120 ml milk
- 20 g gelatine powder or sheets
- 1 tsp vanilla extract (optional)
- 260 g raspberries
- 1 handful blueberries
- other fresh fruit for decoration (blueberries, blackberries, raspberries)
Mixed berries coulis
- 250 g mixed berries (blueberries, blackberries, raspberries)
- 50 g powdered sugar
- 1 tbsp lemon juice
Instructions Greek yogurt mousse cake – cocoa base
- Sift flour together with the potato starch, baking powder and cocoa powder. Add sugar, soft butter, 3 eggs and vanilla extract. Mix with a mixer, first at low speed, then for 2 minutes at high speed, until the batter becomes smooth.
- Line the bottom of the 25 x 25 cm baking powder with baking paper. Pour the batter into the pan and spread it out evenly. Bake for 15 – 20 minutes. Once baked remove the pan from the oven and let it cool completely.
Greek yogurt mousse
- Mix yogurt with sugar, vanilla extract and lemon juice and leave at room temperature to make it become less cold.
- Soak the gelatine sheets in cold water for 10 minutes. If you use gelatin powder, cover it with some water and let it swell.
- Bring 120 ml of milk almost to a boiling point. Turn off the heat, wait a couple of minutes and add the squeezed gelatine. The milk must be very hot but not boiling otherwise the gelatine loses its properties. Mix well to make it melt and then set the milk aside to let it cool.Once the milk with the gelatin is at room temperature mix it well with the Greek yogurt.
- Now whip the cold whipping cream until stiff peaks. Combine a couple of tablespoons of yogurt with the whipping cream and stir in gently to make it become more liquid. Now gradually pour the whipping cream into yogurt mixture and stir in with the movements from top to bottom until it is completely incorporated and smooth.
- Pour mousse cream over the soft cocoa base and add 260 g of fruit (I used raspberries) and a handful of blueberries. Push the fruit a little bit into the thick mousse and then place it in the refrigerator for 6 hours or until the mousse thickens completely.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Decoration and fruit coulis
- To decorate the cake I used more fresh fruit, mint leaves and wild strawberry leaves. I also decorated the cake with the mixed berries coulis which is optional but which adds an extra sweetness and freshness to this dessert.
- To prepare the berry coulis, place the fruit in a non-stick pan with a tablespoon of lemon juice. Let it cook over medium-low heat until the fruit has released almost all of the juice. Gently mash the rest of the pulp with a fork and then pass through a sieve to remove any seeds. Add sugar to the pulp, stir and then cook over low heat again until your coulis thickens slightly.
- Once the berry coulis is at room temperature, decorate your cake and serve.
Store in the refrigerator and eat within a couple of days.
lot of love. B.
p.s. If you like desserts with fresh fruit check out my Ricotta and chocolate stracciatella tart with strawberries (photo below) and Lemon bar tart (photo below).