Hi, I am Joana. Today, I’m gonna show you how to prepare summer pudding mousse cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Summer pudding mousse cake Recipe
Summer pudding mousse cake is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Summer pudding mousse cake is something that I’ve loved my whole life.
To be with this recipe, we have to first prepare a few components. You can have 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:
- Take Chocolate Sponge Cake
- Take 3 egg white
- Take 70 grams granulated sugar
- Take 1/4 tsp cream of tartar
- Prepare 3 egg yolks
- Get 65 grams all-purpose flour
- Prepare 15 grams cocoa powder
- Get 10 grams milk (1% or 2% or whole milk)
- Make ready 10 grams vegetable oil
- Take 1/2 tsp vanilla extract
- Get Custard Pudding
- Make ready 1 envelope unflavored gelatin
- Take 2 tbsp water
- Take 3 egg yolks
- Prepare 50 grams granulated sugar
- Make ready 8 grams corn starch
- Get 300 grams milk (1% or 2% or whole milk)
- Get 150 grams heavy cream
- Make ready 3/4 tsp vanilla extract
- Get Yogurt Mousse
- Make ready 1 envelope unflavored gelatin
- Prepare 2 tbsp water
- Prepare 150 grams plain unsweetened yogurt (room temperature)
- Make ready 135 grams heavy cream
- Get 40 grams granulated sugar
- Make ready 3/4 vanilla extract
- Take Strawberry Jello
- Prepare 150 grams cubed strawberries
- Get 150 grams water
- Prepare sugar
- Prepare 2 tbsp water
- Make ready 1 envelope unflavored gelatin
Instructions to make Summer pudding mousse cake:
- Please use all the measurements in metric system and use a scale.
- 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
- Fool proof sponge cake - https://allthecooks.com/@polar/foolproof-sponge-cake-5yctVvyrLY
- 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.
- 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.
- 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.
- 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.
- Hope you enjoy the summer mousse cake :)
So that is going to wrap this up for this special dish summer pudding mousse cake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
