Greek Yogurt Mousse with Olive Oil Cake and Citrus

Name: Greek Yogurt Mousse with Olive Oil Cake and Citrus
Cuisine: Greek
Ingredients: 6 large eggs; 168 g (⅔ cup) orange juice; 364 g (3 cups) all-purpose flour; 27 g (2 Tbsp) baking powder; 28 g (2 Tbsp) water; 84 g (⅓ cup) egg yolks; 6 silver gelatin sheets (or 12 g powdered gelatin as directed on package); 6 silver gelatin sheets (or 12 g powdered gelatin as directed on package); 56 g (4 Tbsp) yogurt powder; 742 g (3¼ cups) heavy cream, whipped to soft peaks; 84 g (3 ounces) tapioca maltodextrin; 112 g (½ cup) olive oil; 28 g (¼ cup) confectioner’s sugar; 510 g (2 cups) Clementine puree; 5 g (1 Tbsp) agar agar; 85 g (⅓ cup and 1½ Tbsp) granulated sugar

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Moist Olive Oil Cake

560 g (2½ cups) granulated sugar
6 large eggs

Europe
Greece
Dessert

Method

Moist Olive Oil Cake

Preheat oven to 162°C (325°F). Mix dry and wet ingredients separately and whisk to combine until smooth in a medium-sized bowl. Pour into desired mold or baking sheet and