Pop-Tarts Mousse Cake
Ingredients: Pop-Tarts, strawberries, lemon juice, sugar, powdered gelatin · 105 min cook time · 410kcal · $30.50
Ingredients
1box Pop-Tarts, 1lb strawberries, 3tsp lemon juice, 1cup sugar, 1.5tsp powdered gelatin, 2tbsp water, 2pcs eggs, 1tbsp milk, 1tsp almond extract, 6tbsp cake flour, 2cups heavy cream, 2tbsp rum, 0.25cup mascarpone cheese, 0.5tsp vanilla extract, 18sheets gelatin sheets, 1cup white chocolate, 14oz condensed milk, 1tsp food coloring
Instructions
1. Bake Pop-Tarts at 400 degrees for 5 to 6 minutes until golden brown.
2. Separate jam and crust from baked Pop-Tarts. Scrape as much jam as possible.
3. Combine chopped strawberries, lemon juice, sugar, and scraped Pop-Tart jam in a saucepan. Simmer on low for 5 to 10 minutes.
4. Transfer the strawberry mixture to a blender and puree until smooth.
5. Bloom powdered gelatin with water in a small pot, add strawberry puree, lemon juice, and sugar. Simmer until gelatin dissolves, then strain.
6. Pour strawberry jelly into a silicone mold and chill in the refrigerator for 3 to 4 hours until set.
7. Process saved Pop-Tart crusts in a food processor until fine crumbs.
8. Make cake batter by whipping egg yolks and sugar, adding milk, almond extract, sifting cake flour and Pop-Tarts flour, and folding in whipped egg whites.
9. Pour cake batter onto a greased, parchment-lined baking sheet and spread evenly.
10. Bake cake at 350 degrees for 9 to 11 minutes until edges are golden brown.
11. While hot, brush the cake with rum for moisture and flavor.
12. Roughly chop remaining Pop-Tarts and simmer in heavy cream to infuse flavor.
13. Strain the Pop-Tart infused heavy cream and chill in the refrigerator for 30 minutes until cold.
14. Soak gelatin sheets in cold water for 3 to 5 minutes to soften.
15. Heat water, sugar, and condensed milk in a pot to a boil, then reduce to low simmer.
16. Add softened gelatin to the mixture and stir until dissolved, then pour over white chocolate chips and whisk until melted.
17. Divide white chocolate mixture into two parts (1/3 and 2/3), add white food coloring to one and red to the other, and let cool to 90-95 degrees.
18. Pipe strawberry mousse into silicone dome molds, insert the set strawberry jelly inside, and top with cut-out rum cake circles.
19. Freeze the molded cakes for at least 3 hours, preferably overnight, until frozen solid.
20. Unmold frozen mousse cakes, place on a wire rack, and pour the red and white glaze mixture over them to create a marbled mirror glaze.
21. Coat the bottom edges with Pop-Tart crumb dust and garnish with cut-out Pop-Tart stars and fresh strawberries.
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