Yogurt Mousse Cake

INGREDIENTS:

Preheat oven to 350°F (180°C). Grease a 10-inch springform pan.
Beat eggs, sugar, and hot water together for about 10 to 15 minutes until frothy.
Combine the flour and baking powder.
Gently fold the flour mixture into the egg mixture.
Gently pour dough into springform pan.
Bake for about 20 to 30 minutes or until wooden toothpick inserted into centre comes out clean.
Cool on wire rack.
Once cake is cold, cut into two layers.

Place 6 tbsp cold water into a small saucepan. Mix in gelatin powder and let sit about 10 minutes.
In the meantime, whip the heavy cream until stiff peaks form.
In a separate bowl, mix together Greek yogurt, sugar, lemon zest, and lemon juice.
Slowly heat gelatin until liquid, stirring to dissolve. Once the powder has been totally dissolved, remove from heat and let cool slightly.
Using a mixer, slowly add gelatin to yogurt mixture, stirring constantly.
Fold whipped cream into yogurt/gelatin mixture.
Let stand for about 15 minutes (no longer) in fridge to firm up slightly.

Place bottom cake layer onto cake plate.
Lightly grease the ring of springform and place it over the cake to form a ‘container’ for the cream filling.
Spoon filling onto cake, placing mandarin orange sections throughout or in a design, reserving some sections. Smooth top of filling.
Place top layer onto filling (if filling is still too soft, wait a bit before placing top cake layer.)
Cover with plastic wrap and refrigerate at least 4 hours before serving.
Remove ring and smooth the cream sides if needed.
Dust with powdered sugar by putting about 1 teaspoon of powdered sugar into a small sieve and tap gently to let the sugar “snow” onto the cake. Decorate with reserved mandarin orange sections.
The cake keeps several days in the fridge, but also freezes well for longer storage.

If possible, use an adjustable cake ring for assembling the cake.
You can omit the mandarin oranges or substitute with berries.
You can substitute store bought or homemade quark for the Greek yogurt, if you wish.