Thursday, March 24, 2016

Caramel apple mousse cake

Ingredients for the dough:
  • 180 grams of flour
  • 120 grams of sugar
  • 100 milliliters of milk
  • 60 milliliters of sunflower oil
  • 4 eggs
  • 3 spoons with cocoa powder
  • 2 apples
  • 1 spoon with baking powder
  • salt

Ingredients for the apple mousse:
  • 400 grams of chopped apples
  • 50 grams of sugar
  • 250 grams of mascarpone cheese
  • 4 grams of gelatin sheets

Ingredients for the caramel filling:
  • 300 milliliters of milk
  • 100 grams of sugar
  • 50 grams of butter
  • 30 grams of fresh cream
  • 4 grams of gelatin sheets
  • 2 eggs
  • 2 spoons with flour
  • 2 spoons with water

Prepare the dough:

Beat the eggs with the sugar for 5 minutes until the mixture doubles its volume.
Add the milk and the sunflower oil and mix well.

Mix the flour with the baking powder, the salt and the cocoa powder and then add it over the eggs. Mix well and then divide the composition in 2 equal parts.

Clean and cut the apples into rings.

Put one part of the composition in an oven tray and add half of the apples. Put the composition in the preheated oven at 180 Celsius degrees for 15-20 minutes or until ready.

Repeat the baking process with the second half of the dough.

Prepare the apple mousse:

Clean and cut the apples. Put them in a pot over fire together with the sugar. Let them simmer for 15 minutes.

Hydrate the gelatin.

When the apples are softened, remove from fire and then mash them. While the apples are still warm, add the hydrated gelatin and mix until well incorporated.

Let the apples cool! Add the mascarpone cheese and mix until well incorporated. Put it in the fridge while you prepare the rest of the cake.

Prepare the caramel filling:

Beat the eggs with half of the sugar for 5 minutes.

Add the flour and the milk over the eggs/sugar mixture and let everything boil at slow fire until thick like a pudding.

Meanwhile prepare the caramel:

Mix the remaining sugar with the water and leave it at slow fire to caramelize.

When golden brown, add the butter and incorporate. Add the fresh cream and incorporate.

Hydrate the gelatin and incorporate it in the caramel while still warm.

Mix the caramel with the egg composition and put it aside.

On a plate, add one layer of dough, then the apple mousse, then the second layer of dought and lastly the caramel filling.

Cover the top with a thin layer of pure caramel.


The original recipe can be found here



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