Summer pudding mousse cake. It normally has a smooth, light and airy. Has anyone made mousse from instant pudding? My cake instructor says she does this all the time by substituting whipping cream for the milk and then Yes I have made mousse from instant pudding before and it works great as a filling.
If you love creamy, spoonable desserts, this roundup is for you. Two kinds of rich chocolate mousse, a jellied coffee fluff, and creamy, tangy panna cotta with fruit — they're all here. Delicate layers of sponge cake filled with sweet-tart mango mousse make a beautiful cake that will wow your guests. You can have Summer pudding mousse cake using 32 ingredients and 8 steps. Here is how you cook it.
Ingredients of Summer pudding mousse cake
- You need of Chocolate Sponge Cake.
- It’s 3 of egg white.
- It’s 70 grams of granulated sugar.
- You need 1/4 tsp of cream of tartar.
- You need 3 of egg yolks.
- Prepare 65 grams of all-purpose flour.
- It’s 15 grams of cocoa powder.
- You need 10 grams of milk (1% or 2% or whole milk).
- It’s 10 grams of vegetable oil.
- Prepare 1/2 tsp of vanilla extract.
- It’s of Custard Pudding.
- You need 1 envelope of unflavored gelatin.
- It’s 2 tbsp of water.
- It’s 3 of egg yolks.
- It’s 50 grams of granulated sugar.
- It’s 8 grams of corn starch.
- Prepare 300 grams of milk (1% or 2% or whole milk).
- Prepare 150 grams of heavy cream.
- You need 3/4 tsp of vanilla extract.
- It’s of Yogurt Mousse.
- It’s 1 envelope of unflavored gelatin.
- It’s 2 tbsp of water.
- Prepare 150 grams of plain unsweetened yogurt (room temperature).
- It’s 135 grams of heavy cream.
- Prepare 40 grams of granulated sugar.
- Prepare 3/4 of vanilla extract.
- You need of Strawberry Jello.
- You need 150 grams of cubed strawberries.
- Prepare 150 grams of water.
- It’s of sugar.
- Prepare 2 tbsp of water.
- Prepare 1 envelope of unflavored gelatin.
This sponge cake filled with mango mousse is quite spectacular. It looks professional but is doable if you use a springform pan. Peppermint Crisp ice cream pudding cake. This cool and creamy simple pudding mousse recipe has been a long time staple in my dessert repertoire.
Summer pudding mousse cake instructions
- 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/@polarbeer/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 :).
If I'm short on time, ingredients, or even just the will to clean up my kitchen- this is the simple dessert recipe I always turn to. It's quick and easy, extremely versatile. This is the easiest filling to make for a layer cake. You can make it in almost any flavor. Instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry.
