Yogurt and Vanilla Mousse Cake

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In a large measuring cup, beat the egg whites with the sugar until they become frothy.
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).
Freeze the biscuit completely.
In a bowl, gather the white chocolate, the gelatin previously soaked (according to the instructions on the package), and the vanilla essence.
Pour the sweet cream A, warm, let it sit for 5 minutes, then blend it with a hand blender.
Add the yogurt and blend again.
In another bowl, beat the sweet cream B until stiff peaks form.
Incorporate into the rest of the ingredients, pour the mousse into a 16 cm diameter metal ring, wrapped at the base with cling film.
Then decorate as desired. Enjoy!