Title: Strawberry mousse cake
 Categories: Cakes
      Yield: 10 servings
 
MMMMM------------------------SPONGE CAKE-----------------------------
      3    Eggs, Separated
        pn Cream Of Tartar
    1/2 c  Granulated Sugar
    1/4 ts Grated Lemon Rind
      1 ts Vanilla
    1/2 c  All-Purpose Flour
        pn Salt

MMMMM------------------STRAWBERRY YOGURT MOUSSE-----------------------
  1 1/2    Env. Unflavoured Gelatin
    1/4 c  Cold Water
      2 c  Whole Strawberries
    1/3 c  Granulated Sugar
      2 tb Lemon Juice
    1/2 c  Plain Yogurt
    1/2 c  Whipping Cream

MMMMM---------------------------SYRUP--------------------------------
      3 tb Water
      3 tb Granulated Sugar
      2 tb Strawberry Or Kirsch Liquor

MMMMM-----------------CREAM FROSTING AND GARNISH----------------------
      2 c  Stawberries
  1 1/2 c  Whipping Cream
      2 tb Granulated Sugar
 
  CAKE:  Butter and flour the bottom and sides of a 9 inch spring form
  pan; set aside.  In a large bowl beat whites and cream of tartar to
  soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to
  beat to stiff peaks. In a separate bowl beat the yolks with remaining
  sugar until light yellow and thickened.  Scrape yolks over whites,
  add lemon rind and vanilla and fold together.  Sift flour and salt
  over batter, folding in gently but thoroughly.  Transfer to prepared
  pan.  Bake at 350øF for 25 minutes or until the top springs back when
  lightly touched. Let cool in pan on wire rack.  If making ahead,
  remove from pan and wrap well for storage at cool room temperature
  for one to two days or in the freezer for up to 2 months. MOUSSE:  In
  a very small saucepan sprinkle gelatin over water; set aside. Rinse,
  hull and puree berries. In a small saucepan combine puree, sugar and
  lemon juice and heat gently just long enough to dissolve sugar.
  Remove from heat. Warm softened gelatin over low heat until clear and
  syrupy. Stir into strawberry mixture.  Transfer to a large bowl and
  chill to consistency of raw egg white.  Whisk in the yogurt.  Whip
  cream until form; fold into mousse and return to fridge. SYRUP:  In a
  small saucepan bring water and sugar to a boil.  Remove from heat,
  cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but
  cake into 2 thin layers. Place top half, but side up, in the botton
  of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over
  the cut side of each of the 2 halves. Spoon strawberry mousse over
  cake in pan; don't worry if mousse extends over the sides.  Set
  remaining layer, cut side over mousse, pressing gently. Cover and
  chill thoroughly, overnight if possible. Release sides of pan, and
  using a wide lifter, transfer cake to service plate, doily-lined if
  you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and
  hull berries. Slice thinly. Whip cream until it's stiff and firm.
  Sweeten with sugar and spread ivenly over top and sides of cake.
  Arrange berry slices in circle around the top and bottom edges of the
  cake. Refrigerate until serving time, which should be within the
  following hour or two.