Strawberry Cream Cake

• FOR THE CAKE:
• 4 Large Eggs
• 3/4 cups Granulated Sugar
• 3 Tablespoons Hot Water
• 1 teaspoon Vanilla Extract
• 3/4 cups All-purpose flour
• 1 teaspoon Baking Powder
• FOR THE MOUSSE:
• 1/4 ounces, weight Unflavored Gelatin
• 1/4 cups Cold Water
• 8 ounces, weight Strawberries
• 3/4 cups Whipping Cream
• 1 container Plain Yogurt
• 3/4 cups Confectioners Sugar
• 1 Lemon, Juiced
• FOR SERVING:
• 1-1/2 cup Whipped Cream
• Fresh Strawberries
• Mint Leaves

1. Preheat oven to 350u0b0F. Grease and flour a 9-inch regular or springform square pan.
2. For the cake, place eggs, granulated sugar and hot water in a medium bowl. Beat with an electric mixer on medium speed until fluffy. Add vanilla, flour and baking powder. Mix well. Pour the batter into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Set aside to cool.
3. For the mousse, sprinkle the gelatin over cold water in small saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin dissolves, about 1 minute. Remove from heat.
4. Lightly mash strawberries in a large bowl. Place the whipping cream in a medium bowl and beat until soft peaks form. Add whipped cream, yogurt, confectioners' sugar and lemon juice to the mashed strawberries. Mix about 1 cup of the strawberry mixture into the gelatin, then stir the strawberry-gelatin mixture into the remaining strawberry mixture in the large bowl. Mix well.
5. Spread the strawberry mixture over the cake with a knife. Chill the cake at least 2 hours before serving. Slice the cake and place on serving plates. Garnish each serving with whipped cream, fresh strawberries, and mint leaves.

cake, eggs, sugar, water, vanilla, allpurpose, baking powder, mousse, ubc, ubc, weight strawberries, whipping cream, yogurt, confectioners sugar, lemon, cream, fresh strawberries, mint leaves

Taken from tastykitchen.com/recipes/desserts/strawberry-cream-cake-2/ (may not work)