Peruvian Torta Helada (Frozen Strawberry Mousse Cake)

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Steps

1. 1
   Lightly grease a 22 cm diameter x 12 cm tall round mold with vegetable oil using a paper towel. Wipe off any excess so only a thin protective film remains — this is essential for clean unmolding.

   Tip: Use a second clean paper to remove excess oil. The layer should be barely visible.

   ~3 min
2. 2
   Hydrate the colapez (unflavored gelatin powder): combine 22.5 g colapez with 113 g cold water and let it swell for at least 10 minutes. It will be used later to stabilize the Carlota mousse.

   Tip: Always hydrate colapez in cold water, never hot. Use the recipe quantities — not package instructions — as this recipe needs extra gelling power since it will be sliced as a cake.

   ~10 min
3. 3
   Prepare the strawberry gelatin base: dissolve 225 g of strawberry-flavored gelatin powder in 1370 g (approx. 6 cups) of warm water, stirring until fully dissolved. Set aside — this yields approximately 1595 g of gelatin base.

   Tip: To remove bubbles, pass a kitchen torch quickly over the surface — bubbles will disappear instantly.

   ~5 min
4. 4
   Prepare the genoise sponge: beat 6 eggs with 150 g sugar until pale and tripled in volume. Fold in 180 g sifted flour and 3 g baking powder. Pour into an 18 cm mold and bake at 180°C (350°F) until a toothpick comes out clean. Cool completely, then slice into flat discs.

   Tip: Bake the sponge flat and thin — it is meant to be soaked. Refer to a three-leches sponge technique for this style.

   ~30 min
5. 5
   Prepare the pisco simple syrup (TPT): combine 125 g water and 50 g sugar in a saucepan over low heat, stir until sugar dissolves. Remove from heat, cool slightly, then add 5 g aromatic pisco (Italia variety recommended). Transfer to a squeeze bottle.

   Tip: Pisco Italia is the most aromatic variety and helps mask the egg smell typical of genoise sponges.

   ~5 min
6. 6
   Place the greased mold on a kitchen scale. Pour 200 g of strawberry gelatin base into the mold (this will become the top layer once unmolded). Refrigerate for 15–20 minutes until fully set.

   Tip: Work with a scale on the mold throughout assembly to ensure exact layer weights.

   ~20 min
7. 7
   Once the first gelatin layer is fully set, distribute the drained fruit cocktail evenly over it like a mosaic. Pour another 200 g of strawberry gelatin base over the fruit. Refrigerate again for 15–20 minutes until approximately 80% set (not fully firm).

   Tip: Do not let this layer set 100% — the Carlota must bond with it. Never prepare a day ahead, as a fully set layer will not adhere.

   ~20 min
8. 8
   Mix the remaining 1195 g of strawberry gelatin base with the hydrated colapez mixture. Stir to combine — this is the gelatin-colapez mixture used to stabilize the Carlota.

   ~3 min
9. 9
   Prepare the Carlota mousse: beat 585 g frozen evaporated milk with an electric mixer until it reaches a creamy, pomade-like texture. Add 75 g sugar and continue beating until stiff peaks form and the mixture has nearly quintupled in volume.

   Tip: The milk must be frozen solid before whipping. The cold is what allows it to hold air like cream.

   ~10 min
10. 10
    With the mixer running, slowly drizzle the lukewarm gelatin-colapez mixture (at about 35–37°C / body temperature) into the whipped evaporated milk in a thin, steady stream. Act quickly — the mixture will begin to set due to the cold milk.

    Tip: The gelatin mixture must be lukewarm — not cold, not hot. Cold will cause it to seize and form lumps instantly. Have all mise en place ready before this step.

    ~5 min
11. 11
    Immediately pour 600 g of the Carlota mousse over the 80%-set gelatin layer in the mold. Place a disc of genoise sponge on top and soak it with pisco simple syrup using the squeeze bottle. Pour another 600 g of Carlota mousse over the sponge. Place a second soaked sponge disc on top.

    Tip: Soak the sponge directly in the mold — do not transport it wet, it will fall apart.

    ~5 min
12. 12
    Cover the mold and refrigerate for at least 2–3 hours (or until fully set). To unmold: run an offset spatula around the edges to release the Carlota from the sides. Place the mold briefly in a tray of hot water to slightly melt the bottom gelatin. Place a serving plate on top and flip confidently in one motion.

    Tip: Trust the process — with sufficient gelatin the cake is very sturdy. Be confident when flipping: hesitation is the main cause of failure.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR UNA TORTA HELADA | GIACOMO BOCCHIO

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