John Myers
Ingredients for 1 servings:
- 3 packs of pudding powder (chocolate mousse)
- 1 cake base (Vienna base), dark
- 600 ml milk, cold
- 300 ml cream, cold
- e.g. Nutella
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
very quick, easy and delicious
Prepare the mousse as directed on the package. I always use the “cream version,” hence the instructions in the recipe. Use the splash guard when whipping, as the cream tends to splatter a lot. Spread each layer with Nutella. Place the bottom layer in a cake ring and spread the cream with a ladle from the outside in. The bottom layer should be very thin, just enough so that the Nutella is no longer visible. Then place the second layer on top and spread with a little more cream. Add the third layer on top, followed by the remaining cream. If you happen to run out of cream, which sometimes happens if you’re too generous at the bottom, it’s best to just add whipped cream as the final layer. After about half an hour, the top of the cake can be decorated according to the occasion and taste. After about two hours, the cream will be set, but I always make the cake the day before, just to be on the safe side. The cream is quite runny at the beginning, so some may leak out of the bottom.
Facebook Comments