Tangerine Yogurt Cake | Wonderful Recipes | Tangerine Yogurt Mousse Cake Recipe at Home

I made a yogurt mousse cake with sweet and sour tangerines. Cut a tangerine in half, slice it thinly, wrap it around the side, and grind the tangerine inside to make a tangy jelly. The jelly inside is good because the tangerine flesh is chewed as it is, and the taste is full of tangerine. It went well with yogurt mousse and was really refreshing and delicious.I wrapped the tangerines on the side and finished it neatly without any special decorations on the top, but I think the clean and tidy feeling is good. I think it would be delicious even if I made it using orange or grapefruit.

▶Mold size : 15cm.


5 Tangerines

220g Tangerine

15g Sugar

150g Boiled tangerine

4g Gelatin sheet (or Powdered gelatin)

90g Plain Yogurt

45g Sugar

2g Vanilla extract

3g Gelatin sheet (or Powdered gelatin) 

180g Whipped cream (whipped 50%)

50g Boiled tangerine

10g Sugar

2g Gelatin sheet (or Powdered gelatin)

60g Whipping cream 

1 Sponge cake sheet


1. Remove the peel of the mandarin orange, cut it in half, slice the middle part thinly, and grind the remaining 220g in a blender.

2. Put the ground mandarin oranges and sugar in a pot and bring it to a boil, then remove from the heat.

3. Put the gelatin soaked in cold water for at least 10 minutes into 150g of boiled mandarin oranges, mix, put in a 12cm mold, and harden in the refrigerator for 1 hour.

4. Mix plain yogurt, sugar and vanilla extract, add melted gelatin, mix, add whipped cream, and mix to make yogurt mousse.

5. Lay a sponge cake sheet on a 15cm mold, attach the sliced ​​tangerine to the side, pour a little yogurt mousse, flatten it, and let it harden in the refrigerator for about 30 minutes.

6. Place the hardened tangerine jelly in the center of the hardened mousse, pour in all the remaining mousse, flatten it, and let it harden in the refrigerator for about 30 minutes.

7. Add sugar to 50g of boiled mandarin oranges and mix, then add melted gelatin and mix, add fresh cream and mix.

8. Pour (7) over the hardened mousse, flatten it and harden it in the refrigerator for 2 hours.

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