Strawberry Custard Mousse Cake

Strawberry Custard Mousse Cake

1. Add vanilla extract to the milk and heat it to a boil over medium heat.

2. Soak 2.5 gelatine tablets in ice water in advance and set aside.

3. Beat 4 egg yolks.

4. Add 60 grams of caster sugar and stir until slightly white.

5. Sift the low-gluten flour and cornstarch, add them to the egg yolk paste, and stir until there are no particles and a smooth egg yolk paste.

6. Add boiling milk. At the beginning of this step, add the milk little by little. Otherwise, it will be easy to boil the egg yolks. While adding it, stir with a whisk. When the batter reaches a certain temperature, the pouring speed can be increased. After all the milk is poured in, continue to stir until the batter and milk are thoroughly mixed.

7. Pour the stirred batter back into the milk pan and heat it over low heat.

8. Stir slowly while cooking, cook the batter until smooth, and serve as custard sauce. (But it’s best not to cook too thick, don’t cook to the point where the puff is stuffed, I just overcooked it this time)

9. Add the soaked gelatin while it is hot and stir well.

10. Add 10 grams of fine sugar to the whipped cream and beat to six to distribute.

11. Take half of the whipped cream and mix well with the custard sauce, then pour it back into the remaining half of the whipped cream, and stir quickly until it is even.

12. Spread a slice of chiffon cake prepared in advance on the bottom of the six-inch mold.

13. Cut the strawberries in half and spread them evenly around the mold. (Try to choose strawberries that are similar in size, and don’t choose strawberries that are too big)

14. Pour the custard sauce and smooth it out, just covering all the strawberries.

15. Cover with a layer of cake slices, press lightly, and place in the refrigerator to shape.

16. Soak half a slice of gelatin in ice water until softened.

17. Weigh out 200g strawberries.

18. Use a food processor to make a puree.

19. Add half a lemon's lemon juice and 30g white sugar to the strawberry paste. (Because the taste of custard sauce is relatively greasy, the amount of sugar in strawberry jam can be a little less, and the amount of lemon juice can be a little more, so that it can neutralize the taste)

20. Pour the strawberry paste into the pot, bring to a boil over medium and low heat, and scoop out the floating foam on the surface.

21. Continue to heat on low heat and cook until there is a little consistency, without cooking until strawberry jam.

22. Weigh out 120g of strawberry jam.

23. Add the soaked gelatine slices while hot.

24. When the strawberry jam has cooled to a warm state, take the cake out of the refrigerator and spread it flat on the surface. You can smooth it with a scraper, and then continue to put it back in the refrigerator for more than 3 hours.

25. Simply decorate the surface.