Strawberry Cream Cake

Preheat oven to 350°F. Grease and flour a 9-inch regular or springform square pan.

For the cake, place eggs, granulated sugar and hot water in a medium bowl. Beat with an electric mixer on medium speed until fluffy. Add vanilla, flour and baking powder. Mix well. Pour the batter into the prepared pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Set aside to cool.

For the mousse, sprinkle the gelatin over cold water in small saucepan. Let stand 1 minute to soften. Stir over low heat until gelatin dissolves, about 1 minute. Remove from heat.

Lightly mash strawberries in a large bowl. Place the whipping cream in a medium bowl and beat until soft peaks form. Add whipped cream, yogurt, confectioners’ sugar and lemon juice to the mashed strawberries. Mix about 1 cup of the strawberry mixture into the gelatin, then stir the strawberry-gelatin mixture into the remaining strawberry mixture in the large bowl. Mix well.

Spread the strawberry mixture over the cake with a knife. Chill the cake at least 2 hours before serving. Slice the cake and place on serving plates. Garnish each serving with whipped cream, fresh strawberries, and mint leaves.