Raspberry Peach Yogurt Mousse Cake
Ingredients
300 ml heavy cream
300 ml yogurt
200 g peaches, diced
200 g raspberries
100 g sugar
1 packet (10 g) gelatin
2 tablespoons water
1 packet (20 cm) sponge cake
Fresh peaches and raspberries, for decoration
Method
1. Start by whipping the heavy cream in a bowl until soft peaks form. Set it aside for later use.
2. Blend the yogurt, diced peaches, and sugar in another bowl. Mix until well combined.
3. Soften the gelatin in 2 tablespoons of water for about 5 minutes. Heat it gently until dissolved, then mix it into the yogurt mixture.
4. Fold the whipped cream into the yogurt mixture carefully, creating a smooth blend.
5. Layer the sponge cake in a cake pan, pour the mousse mixture on top, and chill until set. Decorate with fresh peaches and raspberries before serving.
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