Mousse Cake with Apricots and Blueberries

Ingredients

For the sponge cake:

3 eggs

90 g sugar

90 g flour

1 packet vanilla sugar

For the mousse:

500 ml yogurt

200 ml 35% cream

3 tbsp gelatin

Icing sugar to taste

1 tbsp lemon juice

2/3 cup apricots

Blueberries

1 package jelly

Preheat the oven to 180°C. Grease a square or springform pan with butter and line the bottom with greased baking paper.

Whisk the eggs with the sugars until fluffy. Gently fold in the sifted flour with a spatula. Pour the batter into the pan and bake for about 20 minutes, until done. Cool on a wire rack. Return the cooled sponge cake to the pan; if desired, soak it with classic sugar syrup.

While the sponge cake is baking and cooling, prepare the mousse. Pour 0.5 cups of yogurt over the gelatin for the time indicated on the package. Whip the cream with powdered sugar and set aside. Dissolve the prepared gelatin in the microwave. Be careful not to overheat it! First combine with 1/4 of the remaining yogurt, then gently fold in the rest. Add lemon juice, whipped cream, and apricot slices (2/3 cup). Mix well and refrigerate for about 20 minutes, stirring occasionally.

As soon as the mousse begins to set, pour it over the sponge cake, smooth it out, and refrigerate until completely set.

Once set, top with apricot slices and blueberries. Pour over the clear gelatin.

Enjoy!