Strawberry Custard Mousse Cake

Add vanilla extract to milk and heat over medium heat until boiling.

Soak 2.5 pieces of gelatine in ice water in advance and set aside.

Beat 4 egg yolks.

Add 60 grams of fine sugar and stir until slightly white.

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

Add the boiling milk. The milk should be added little by little at the beginning of this step, otherwise the egg yolk will be easily boiled. Stir with a whisk while adding. When the batter reaches a certain temperature, the pouring speed can be accelerated. After all the milk is poured in, continue stirring until the batter and milk are fully mixed.

Pour the mixed batter back into the milk pot and heat over low heat.

Stir slowly while cooking, and cook the batter until smooth to form the custard sauce. (But it’s best not to cook it too thickly. Don’t cook it to the point where it becomes the filling of puffs. I overcooked it a little this time)

While hot, add soaked gelatine and mix well.

Beat the light cream with 10 grams of caster sugar until half-paste.

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

Place a piece of chiffon cake prepared in advance on the bottom of the six-inch mold.

Cut the strawberries in half and spread them evenly around the mold. (Try to choose strawberries of similar sizes, and do not choose strawberries that are too big)

Pour in the custard sauce and spread evenly, just enough to cover all the strawberries.

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

Soak half a sheet of gelatine in ice water until soft.

Weigh out 200g of strawberries.

Use a food processor to puree.

Add lemon juice of half a lemon and 30g white sugar to the strawberry paste. (Because the custard sauce tastes greasy, the amount of sugar in the strawberry jam can be less and the amount of lemon juice can be more to neutralize the taste)

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

Continue to cook over low heat until it becomes slightly viscous, but it does not need to be cooked until it becomes strawberry jam.

Weigh out 120g of strawberry jam.

Add soaked gelatine slices while hot.

When the strawberry jam has cooled to a warm state, take the cake out of the refrigerator, spread it flat on the surface, smooth it with a scraper, and then return it to the refrigerator to chill for more than 3 hours.

Just decorate the surface.

Strawberry Custard Mousse Cake

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