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1
Butter and flour the bottom and sides of a 9 inch spring form pan; set aside.
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2
In a large bowl beat whites and cream of tartar to soft peaks.
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3
Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks.
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4
In a separate bowl beat the yolks with remaining sugar until light yellow and thickened.
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5
Scrape yolks over whites, add lemon rind and vanilla and fold together.
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6
Sift flour and salt over batter, folding in gently but thoroughly.
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7
Transfer to prepared pan.
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8
Bake at 350F (180C) F for 25 minutes or until the top springs back when lightly touched.
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9
Let cool in pan on wire rack.
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10
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.
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11
In a very small saucepan sprinkle gelatin over water; set aside.
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12
Rinse, hull and puree berries.
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13
In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar.
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14
Remove from heat.
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15
Warm softened gelatin over low heat until clear and syrupy.
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16
Stir into strawberry mixture.
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17
Transfer to a large bowl and chill to consistency of raw egg white.
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18
Whisk in the yogurt.
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19
Whip cream until form; fold into mousse and return to fridge.
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20
In a small saucepan bring water and sugar to a boil.
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21
Remove from heat, cool and stir in liqueur.
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22
Using a long serrated knife, but cake into 2 thin layers.
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23
Place top half, but side up, in the botton of a clean 9 inch spring for pan.
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24
Drizzle half the syrup ivenly over the cut side of each of the 2 halves.
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25
Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides.
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26
Set remaining layer, cut side over mousse, pressing gently.
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27
Cover and chill thoroughly, overnight if possible.
