Apple Yogurt Mousse Cake

1. Preparing the apple jelly filling (approx. 10 mins):

• Soak gelatin powder in apple juice till dissolved. Microwave for 25 seconds.
• Cut apple, toss with some lemon juice or lightly salted water.
• Mix cut apple, apple juice and dissolved gelatin liquid. Pour into container and freeze for 15 minutes.

2. Making the cake (approx. 20 mins):

• Sift the flour. Separate the egg yolks and egg whites.
• Using the Bosch kitchen machine with the whisk attachment, whisk egg whites with sugar until 70% stiff.
• Then whip up the egg yolk and vanilla extract, and mix with sieved flours. Fold in flour mixture into whipped egg white until all ingredients are incorporated.
• Bake in preheated oven at 170°C for 12-14 minutes, or bake in ordinary rice cooker for 16 minutes until done. Cool the cake (you could put it in freezer for 5 minutes for faster cooling).

3. Preparing the mousse (15 mins):

• Soak gelatin powder with apple juice. Microwave 25 seconds till dissolved.
• Using the Bosch kitchen machine, whip up the cream with sugar. Mix plain yogurt and Yakult, then fold in whipped cream.
• Mix gelatin liquid into cream mixture.
• Bake in preheated oven at 170°C for 12-14 minutes, or bake in ordinary rice cooker for 16 minutes until done. Cool the cake (you could put it in freezer for 5 minutes for faster cooling).

4. To assemble:

• Place vanilla cake at the bottom. Pour in 2/5 of mousse, and then the apple jelly. Freeze for 10 minutes.
• Pour in the remaining mousse mixture. Put in freezer for 15 minutes, then transfer to fridge, until it sets.