Summer pudding mousse cake

Hello everybody, it's John, welcome to my recipe page. Today, we're going to prepare a special dish, Summer pudding mousse cake. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Summer pudding mousse cake is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It's simple, it is quick, it tastes yummy. They're nice and they look wonderful. Summer pudding mousse cake is something that I have loved my entire life.

Many things affect the quality of taste from Summer pudding mousse cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Summer pudding mousse cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can cook Summer pudding mousse cake using 32 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Summer pudding mousse cake:

1. Chocolate Sponge Cake
2. 3 egg white
3. 70 grams granulated sugar
4. 1/4 tsp cream of tartar
5. 3 egg yolks
6. 65 grams all-purpose flour
7. 15 grams cocoa powder
8. 10 grams milk (1% or 2% or whole milk)
9. 10 grams vegetable oil
10. 1/2 tsp vanilla extract
11. Custard Pudding
12. 1 envelope unflavored gelatin
13. 2 tbsp water
14. 3 egg yolks
15. 50 grams granulated sugar
16. 8 grams corn starch
17. 300 grams milk (1% or 2% or whole milk)
18. 150 grams heavy cream
19. 3/4 tsp vanilla extract
20. Yogurt Mousse
21. 1 envelope unflavored gelatin
22. 2 tbsp water
23. 150 grams plain unsweetened yogurt (room temperature)
24. 135 grams heavy cream
25. 40 grams granulated sugar
26. 3/4 vanilla extract
27. Strawberry Jello
28. 150 grams cubed strawberries
29. 150 grams water
30. sugar
31. 2 tbsp water
32. 1 envelope unflavored gelatin

Instructions to make 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 :)

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So that's going to wrap this up for this exceptional food Step-by-Step Guide to Make Award-winning Summer pudding mousse cake. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!