Pastelera Cream Mousse cake recipe

Get a custard cake and cookies as a basis to celebrate any occasion that boasts like a birthday or any other special event with this recipe that Mari Carmen Rodríguez has sent us to share with recipes. Chocolate coverage, crocanti almonds and lacasitos is a bit laborious but I assure you that it is worth the result.

Ingredients to make pastele cream mousse cake:

1. The first step to prepare this mousse cake cake of custard is to take a round mold for cakes (I have used a removable 23 cm in diameter) and place a sulphurized paper base or baking paper. Base of the cake custard and cookies melts the butter without salt in the microwave, crush the digestive cookies with chocolate and mix everything well. Then we pour this mixture at the base of the mold and press it well so that it is flat with the back of a spoon. Then we reserve it in the fridge.

2. While the base of the custard mousse cake is cooled in the fridge, we will prepare the cream: for this we put the milk, the vanilla extract and the sugar on the fire, and we heat it without boiling. While we beat the eggs with the cornstarch in a bowl and add a little of the anterior milk without stopping stirring with manual rods so that the eggs are not curdled. Then we add the rest of the milk, we pour everything in the pot, put it back on the fire and continue stirring until the custard thickens. Ideally, when it starts thicker, lets get down to the minimum and let the cream cook for 2 minutes so that the cornstarch is done well. Once the homemade custard is done, we remove it from the fire, we pour it into a wide container and We let it cool. When it is cold we wrap it with transparent paper, trying that this touch the surface of the cream so that it does not form crust, and we also put it in the fridge.

Trick: For you cooled the pastry cream we can put it in a bowl with cold water and ice cubes.

3. Meanwhile, we prepare the mousse of the cake of custard and cookies by first moisturizing the jelly in cold water in a glass of about 150 ml about 5 minutes. Then we ride the cream and mix it with the sugar distributed three times. Then we heat the milk a little in the microwave and dissolve the gelatin in it (if they are gelatin leaves you have to drain well and then dissolve them). Once the custard is very cold, we remove it for a moment with the manual rods for Dissolve the possible lumps and mix it with surround movements with the sugary mounted cream and the crocanti almonds. Next, we mix this preparation with the milk with gelatin (which also has to have cooled), and we pour it immediately on the basis of cookies that we had prepared in the mold of the, smoothing it with the help of a spatula so that it is very smooth. And we put the mousse cake of custard and almonds in the fridge for about 3 or 4 hours to rest.

4. To prepare the coverage of the custard cake and cookies, the first thing to do is put the gelatin leaves in cold water. Then we heat the liquid cream in the microwave and dissolve the drained gelatin leaves in this with the help of some rods, also adding the chocolate with chopped milk so that it is also melted. Then we take out the mousse cake from the branch cream of the refrigerator, we scratch with a Holder the surface so that the chocolate coverage will be better gripped and we extend it perfectly. And we put the cake again in the fridge for another 3 hours for the coverage to be set.

Trick: If necessary, we warm the cream again to finish melting all the chocolate pieces.

5. Finally, we take out the mousse cake from the refrigerator custard and decorate it to our liking. In this case I have put Almendra Crocanti through the side edges and chocolate coverage. And then with a heart -shaped die, I have made 4 drawings with Crocanti almond also and I have joined them with lacasitos, but you can decorate it as you like. Surely it is precious equally. Once you add the cake of custard and cookies already decorated we put it again the refrigerator so that the entire decoration is over. And ready!