Authentic home cooking from Spain, with US measurements. 
Rice Pudding Mousse Cake
This cake has a sponge cake base, topped with rice pudding mousse, and is sprinkled with cinnamon after unmolding. I had two bowls of rice pudding left over, and since it was my husband's birthday, I decided to make this cake. It turned out delicious and tastes a bit like leche merengada. If you want to make a leche merengada version, here’s the link: tarta de leche merengada (http://www.mis-recetas.org/recetas/show/31610-tarta-mouse-de-leche-merengada), which is also amazing.
Rice Pudding Mousse Cake
This cake has a sponge cake base, topped with rice pudding mousse, and is sprinkled with cinnamon after unmolding. I had two bowls of rice pudding left over, and since it was my husband's birthday, I decided to make this cake. It turned out delicious and tastes a bit like leche merengada. If you want to make a leche merengada version, here’s the link: tarta de leche merengada (http://www.mis-recetas.org/recetas/show/31610-tarta-mouse-de-leche-merengada), which is also amazing.
Open in Cookpad AppSteps
- 1
Preheat the oven. To make the sponge cake sheet, beat the eggs with the sugar in a double boiler until the mixture doubles in volume, then gently fold in the sifted flour.
- 2
Spread the batter onto a baking sheet lined with parchment paper and bake for 8 to 10 minutes, watching carefully so it doesn’t burn. Set aside.
- 3
Soak the gelatin sheets in cold water for about 10 minutes. Blend the rice pudding until smooth and set aside.
- 4
Semi-whip the heavy cream and set aside.
- 5
Beat the egg whites with a pinch of salt, a splash of lemon juice, and some lemon zest until stiff peaks form.
- 6
Heat the milk with the well-drained gelatin sheets in the microwave for 30 seconds, then add to the blended rice pudding and mix well.
- 7
Gently fold the semi-whipped cream into the rice pudding mixture. Taste and, if needed, add a little powdered sugar for sweetness.
- 8
Carefully fold in the beaten egg whites, adding both the cream and egg whites gradually, not all at once.
- 9
Line the bottom of a springform pan with parchment paper cut to size. Pour in the mousse, then place the sponge cake sheet on top. Refrigerate overnight.
- 10
Choose a serving platter and invert the cake onto it so the sponge cake is on the bottom. Remove the parchment paper and sprinkle the top with ground cinnamon to decorate.
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