Apple-Cinnamon Mousse Cake
Baking and Desserts | Author's cuisine
⏳ Time
3 hours + 12 hours
🥕 Ingredients
25
🍽️ Servings
8
Description
The recipe is taken from the book by Anna Smith, 'Mousse Cakes: Easier Than Ever!'.
Ingredients
- Brown Sugar - 3.4 oz
- Chestnut flour - 3.5 oz
- Wheat Flour - 3.6 oz
- Butter - 2.5 oz
- Salt - 0.1 oz
- Whole egg - 5.6 oz
- Egg white - 2.7 oz
- Powdered Sugar - 1.8 oz
- Chicken Egg - 0.7 oz
- Rum - 0 fl oz
- Orange zest - 0.1 oz
- Baking Powder - 0 oz
- Albumin - 0 oz
- Granny Smith apples - 12 oz
- Orange juice concentrate - 3 fl oz
- Meyer Lemon Juice - 3 fl oz
- Sugar - 8.3 oz
- Agar-Agar - 0.2 oz
- 3.2% Milk - 11 fl oz
- 33% Cream - 17 fl oz
- White Chocolate - 2.1 oz
- Corn Starch - 1 oz
- Gelatin - 0.6 oz
- Ground Cinnamon - 0.1 oz
- Dark Chocolate Glaze Dr.Oetker - to taste
Step by Step guide
Step 1
Pulse 50 grams each of brown sugar, hazelnut flour, all-purpose flour, and butter, along with 2 grams of salt, in a food processor.
Step 2
Bake the crumb mixture on a baking sheet at 302°F for 15 minutes.
Step 3
Let it cool and crumble the streusel with your fingers.
Step 4
Mix 50 grams of hazelnut flour, powdered sugar, and 17 grams of egg whites using a paddle attachment.
Step 5
Gradually incorporate the eggs and 60 grams of egg yolks. Whisk the mixture until well combined. Add rum to it.
Step 6
Add 50 grams of wheat flour mixed with baking powder and the zest.
Step 7
Whip the meringue made from 60 grams of egg whites mixed with albumin and 46 grams of brown sugar.
Step 8
Add 20 grams of melted butter to the batter, then fold in the meringue. Spoon the mixture into two 16 cm diameter rings and sprinkle with streusel on top. Bake at 356°F for 15 minutes.
Step 9
Cool the biscuits, then remove them from the rings and freeze.
Step 10
Bring the orange and lemon juices to a boil.
Step 11
Add apples, diced into 5 mm cubes. Cook over medium heat until the apples become translucent, about 4 minutes.
Step 12
Add 55 grams of sugar and agar-agar. Bring the mixture back to a boil and simmer it for 30 seconds.
Step 13
Pour the compote into two rings with a diameter of 16 cm. Freeze.
Step 14
Soak the gelatin in cold water for 5–7 minutes.
Step 15
Combine the milk, 175 ml of cream, and cinnamon in a saucepan.
Step 16
Melt 180 grams of sugar. Meanwhile, bring the milk and 330 ml of cream to a boil. Carefully pour the hot milk mixture into the melted sugar (caramel) in parts.
Step 17
Gradually pour the mixture onto the egg yolks (100 grams) that have been mixed with cornstarch, continuously stirring with a whisk. Return the mixture to the heat.
Step 18
Heat to 181°F. Remove from heat, add the squeezed gelatin and chocolate. Blend the mixture with an immersion blender.
Step 19
Cool the mixture to 95°F and fold in the semi-whipped cream.
Step 20
Fill two molds halfway with mousse.
Step 21
Place the frozen filling into the mousse and gently press it down. Add the remaining mousse on top.
Step 22
Complete the assembly with the sponge cake (streusel side down), leaving 1–2 mm of sponge cake above the surface of the mousse. Freeze.
Step 23
Remove the cakes from the mold. Apply the coating.
Step 24
Clean the bottom edge of the cakes from any glaze drips and transfer them to bases. Thaw in the refrigerator for 5–12 hours.
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