Yogurt și Vanilla Mousse Cake

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In a large measuring cup, beat the egg whites with the sugar until they become foamy.
Using a silicone spatula, mix the almond flour with the cornstarch.
Pour the batter into a metal ring, lined with parchment paper, and bake at 170 C until golden brown (approximately 25-30 minutes).
Cool the biscuit completely.
In a bowl, white chocolate, previously soaked gelatin (according to the package instructions), and vanilla essence are combined.
We pour the warm sweet cream A, let it sit for five minutes, and blend it with a blender.
We add the yogurt and blend again with the blender.
In another bowl, beat the heavy cream B until stiff peaks form.
Incorporate the mousse into the remaining ingredients, pour it into a 16 cm diameter metal ring wrapped at the base with plastic wrap.
Then decorate as desired. Enjoy!