Berry Mousse Cake

Cake Base:
2 eggs
1 dl sugar
1 dl all-purpose flour
1 tsp baking powder

Mousse:
5 pcs gelatine sheets
3 dl whipping creme
2 tbsp sugar
150 ml berry yoghurt (any flavor to match/complement your berries)
500 ml fresh or frozen berries

Procedure for Cake Base:
1. Line bottom of spring form pan with baking paper.
2. Preheat oven 175C.
3. Wisp egg and sugar.
4. Fold flour and baking powder carefully into egg/sugar mixture.
5. Pour mixture into prepared pan and bake for 30 minutes.
6. Cool cake base.

Procedure for Mousse:
1. Soak gelatine sheets in cold water for 5 minutes.
2. Whip together cream and sugar until fluffy.
3. Blend in yoghurt with the whipped cream.
4. Chop half of the berries and blend in with the yoghurt/cream mixture.
5. Squeeze cold water from gelatine and melt gelatin sheets in .5dl boiling water.
6. Blend gelatin with yoghurt/cream mixture.

Assembling Cake:
1. Sprinkle a few teaspoons of milk onto the cooled cake base. This will make the cake base moister.
2. Pour mousse mixture onto cooled cake base.
3. Chill in refrigerator until the mousse has set (approx. 5 hrs). It is best to leave cake overnight as juices from the berries and yoghurt "sweats" into the cake base, making it nice and moist.
4. To release mousse cake from the spring form pan, wrap the sides of the pan with a hot towel (or towel soaked in very hot water). This will help loosen the mousse from the pan. Release spring form sides and gently ease out cake.
5. Decorate top with remaining berries. You can also decorate the cake with whipped cream.