Yogurt Mousse Cake with Cherry Jelly

Ingredients

For the sponge cake:

3 egg whites

1/4 cup sugar

1/4 cup flour

1 tbsp cocoa powder

2 tbsp cherry juice

Jelly:

200 g cherries

1/3 cup dry red wine

3 tbsp sugar

4 sprigs thyme

5 g gelatin

For the mousse:

250 g low-fat yogurt

2 tbsp honey

7 g gelatin

3 tbsp milk

Whip the egg whites until stiff peaks form, gradually adding sugar. Add the sifted flour and cocoa powder and gently fold in from the bottom up. Place the dough in a lightly greased baking pan and bake for 25-30 minutes at 170°C. Cool and drizzle with juice.

Pour wine over the cherries, add sugar, thyme, and gelatin, and let sit for half an hour. Bring to a boil, remove the thyme, and pour the jelly into the pan. Let it set.

Soak the gelatin in milk and let it bloom. Mix the yogurt with honey, bring the gelatin to a boil, and add it to the yogurt. Beat for 15 minutes at medium speed with a mixer (I recommend timing the mixture to avoid the temptation to stop beating too early). The mixture should thicken slightly and increase in volume.

Pour the mousse over the jelly, smooth it out, place the sponge cake on top, and press lightly. Refrigerate for a few hours.

Bon appétit!