Summer pudding mousse cake
Summer pudding mousse cake

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, summer pudding mousse cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Summer pudding mousse cake is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Summer pudding mousse cake is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook summer pudding mousse cake using 32 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Summer pudding mousse cake:
  1. Prepare Chocolate Sponge Cake
  2. Get 3 egg white
  3. Make ready 70 grams granulated sugar
  4. Take 1/4 tsp cream of tartar
  5. Prepare 3 egg yolks
  6. Get 65 grams all-purpose flour
  7. Take 15 grams cocoa powder
  8. Take 10 grams milk (1% or 2% or whole milk)
  9. Get 10 grams vegetable oil
  10. Take 1/2 tsp vanilla extract
  11. Prepare Custard Pudding
  12. Make ready 1 envelope unflavored gelatin
  13. Take 2 tbsp water
  14. Get 3 egg yolks
  15. Make ready 50 grams granulated sugar
  16. Get 8 grams corn starch
  17. Make ready 300 grams milk (1% or 2% or whole milk)
  18. Get 150 grams heavy cream
  19. Get 3/4 tsp vanilla extract
  20. Prepare Yogurt Mousse
  21. Make ready 1 envelope unflavored gelatin
  22. Take 2 tbsp water
  23. Get 150 grams plain unsweetened yogurt (room temperature)
  24. Get 135 grams heavy cream
  25. Get 40 grams granulated sugar
  26. Get 3/4 vanilla extract
  27. Get Strawberry Jello
  28. Get 150 grams cubed strawberries
  29. Make ready 150 grams water
  30. Make ready sugar
  31. Take 2 tbsp water
  32. Make ready 1 envelope unflavored gelatin
Instructions to make Summer pudding mousse cake:
  1. Please use all the measurements in metric system and use a scale.
  2. Chocolate sponge cake steps can be found at my other recipe. The only different is that mixing all-purpose flour and cocoa powder well before mixing with the cake batter. Bake in a 8" round cake pan
  3. Fool proof sponge cake - https://allthecooks.com/@polarbeer/foolproof-sponge-cake-5yctVvyrLY
  4. Let the cake cool completely on a cooling rack. Need a 8-9" springform pan (has to be springform = removable bottom). Cut out 11-12" parchment paper, lay it over the bottom piece and attach the wall of the pan. With parchment paper on the bottom, it'll be easier to remove the cake out of the pan bottom later. Place the chocolate cake inside the pan, if the cake is halfway higher than the pan height, then trim off the cake until it's about 1/3 of the pan height.
  5. Custard pudding: Mix gelatin in 2 tbsp water, let aside. Heat milk and heavy cream in a sauce pan on medium heat until simmering. Beat egg yolks and sugar until it turns pale yellow and look fluffy, then add corn starch, mix well. Slowly pour in the warm milk mixture into the egg mixture while stirring constantly to prevent cooking the egg. Pour the mixture back into the sauce pan, stir constantly on medium heat until the mixture starts to turn thicker. The mixture will not be as thick as a normal custard (because we'll add gelatin later). Turn off the heat, add the gelatin, mix well until combined. Add the vanilla extract and mix well. Wait until the mixture cools down (mix occasionally) then pour over the cake. Store the pan in the fridge for 2 hours, or in the freezer so the pudding layer sets faster.
  6. Yogurt mousse: Mix gelatin in 2 tbsp water, wait about 5 minutes for the gelatin to soak all the water. Microwave for 20 seconds. Mix the melted gelatin into the yogurt. In another bowl, add sugar into heavy cream, beat until soft peak (when you lift up the whisk, the cream forms a peak, but still not too firm). Carefully fold the yogurt into the whipped heavy cream until combined. Pour the mixture over the custard pudding. Because the whipped heavy cream is cold, the gelatin in the mixture will make the mixture firm up fast. If the yogurt mousse starts to firm up, try to make the top later even with a spatula. Let cool in the fridge.
  7. Mix gelatin in 2 tbsp water, wait about 5 minutes for the gelatin to soak all the water. Cut strawberries in small pieces or use a food processor. And water to the strawberry puree, let it simmer in a sauce pan for about 10 minutes, add sugar to taste, I would just add about 1 tbsp sugar. Strain the mixture, toss of thick strawberry paste. Add the gelatin into the hot strawberry sauce, stir well. Wait until the mixture cools down, mix occasionally, then pour over the yogurt mousse. Let cool in the fridge completely for about 4 hours.
  8. Hope you enjoy the summer mousse cake :)

So that’s going to wrap this up for this special food summer pudding mousse cake recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!