How to Make Corn Mousse Cake
I am passionate about recipes with corn. This corn mousse cake with coconut turned out divine and is a very simple recipe to cook. So let's learn how to make it!
Equipment
- Blender
- Mixer
- Microwave
- Oven
Ingredients
Dough
- 2 units of Egg
- 1/2 cup of Milk 4.1 fl oz (120 mL)
- 1/2 cup of Sugar 3.2 oz (90 g)
- 1/4 cup of Oil 2 fl oz (60 mL)
- 3 oz of Sweet Corn (85 g)
- 1/2 cup of Cornmeal 2.1 oz (60 g)
- 1.8 oz of Coconut shredded (50 g)
- 1/2 cup of All-purpose Flour 2.1 oz (60 g)
- 2 tsp of Baking Powder 0.4 oz (10 g)
Corn Mousse
- 9 oz of Sweet Corn (255 g )
- 6.8 fl oz of Coconut Milk (200 mL)
- 13.8 oz of Sweetened Condensed Milk (390 g)
- 7.1 fl oz of Heavy Cream (200 g)
- 0.4 oz of Unflavored Gelatin (12 g)
- 5 tbsp of Water 2.5 fl oz (75 mL)
- 3/4 cup of Whipping Cream 6.1 fl oz (180 mL)
Instructions
Dough
- Place eggs, milk, sugar, oil, sweet corn, and cornmeal in a blender and blend well.
- Pour into a bowl and add shredded coconut, then gradually add all-purpose flour.
- When homogeneous, finish with baking powder.
- Pour into a round, removable bottom pan with a 7.9-inch (20 cm) diameter (line the bottom with parchment paper).
- Bake in a preheated oven at 200°C (392°F) for about 30-35 minutes or until a toothpick comes out clean.
- Remove from the oven and let it cool.
Corn Mousse
- Place sweet corn and coconut milk in a blender and blend for 2-3 minutes.
- Strain the blender mixture to remove excess pulp (you can leave it if you prefer).
- Return to the blender and add condensed milk and heavy cream, blend for another 30 seconds, then set aside.
- Hydrate the unflavored gelatin with water and set aside.
- Whip the well-chilled heavy cream in a mixer on low speed for approximately 3 minutes until it forms waves.
- Add the blender mixture and mix a bit with a spatula, then quickly with the mixer.
- Then, heat the hydrated gelatin in the microwave for 20 seconds and add it to the mixture.
- Mix once again.
Assembly
- With the cake already cold, run a knife around the cake and unmold it with the help of a glass underneath.
- Remove the parchment paper from the bottom of the cake.
- Place the cake on a board with the top facing up.
- To level the cake and make the mousse stick well, cut the top of the cake.
- Wash the pan that baked the cake and transfer the cake batter without the top into the already clean pan.
- Pour the corn mousse on top and refrigerate to set well.
- Once the mousse is firm, run a spatula around the pan and place a glass underneath to lower the side.
- Transfer the mousse cake to a plate and decorate with shredded coconut.
Notes
Tips:
- Valid to: 4 days when refrigerated or 90 days when frozen.