Caramel Apple Mousse Cake | Caramel Apple Cake Recipe

There’s nothing like apple desserts in the fall! This Caramel Apple Mousse Cake is a stunning 4-layer dessert, made from almond sponge cake and three different fall-flavored layers: apple jelly, apple mousse and caramel mousse with cinnamon! Caramel Apple Mousse Cake I covered with chocolate velour (recipe you can watch here: • Chocolate Velour Cake ... ).
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INGREDIENTS
For the Almond Sponge Cake:
⅓ cup (25g) almond flour, sifted
⅓ cup (25g) icing sugar, sifted
1 tablespoon (8g) all-purpose flour, sifted
1 egg (50g)
1 egg white (30g)
1 teaspoon (4g) white granulated sugar
10g unsalted butter, melted
For the Apple Jelly:
1 large apple (160g), peeled and chopped
1 cup (250g) apple juice or cider
⅓ cup (50g) white granulated sugar
1 tablespoon (15g) lemon juice
1 tablespoon (8g) gelatin + 3 tablespoons (40g) water
1 cinnamon stick
For the Apple Mousse:
2 egg whites (60g)
250 g apple puree
1 tablespoon (10g) gelatin + 4 tablespoons (50g) water
3 tablespoons (40g) water
½ cup (100g) white granulated sugar
1 cup (200g) whipping heavy cream
For the Caramel Mousse:
½ cup (100g) white granulated sugar
2 tablespoons (20g) water
3 egg yolks (60g)
1 tablespoon (10g) white granulated sugar
1 teaspoon cinnamon
½ cup (100g) half and half (or heavy cream)
½ cup (100g) whipping heavy cream
1 tablespoon (8g) gelatin + 3 tablespoons (40g) water
How to Make Chocolate Velour: • Chocolate Velour Cake ...
PREPARATION
1. Make the Almond Sponge Cake. Preheat oven at 180°C/355°F. Combine sifted almond flour, all-purpose flour and powdered sugar in the bowl. The eggs whisk, gradually adding flour mixture. In another bowl, beat the egg whites with sugar to form stable peaks. Fold the egg whites into the eggs mixture. Add the melted butter and fold in, trying to keep as much air in as possible. Pour into the bottom of a lined baking ring (mine was a diameter of 7-inch or 18cm). Bake for 15 minutes until slightly golden on top.
2. Make the Apple Jelly. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 10 minutes. In the saucepan, mix together the apple juice, peeled and chopped apples, cinnamon stick, sugar and lemon juice. Cook until softened apples about 10-15 minutes. Remove the cinnamon stick, drop the apples on a sieve and collect the resulting juice. Add the gelatin in the hot apple juice, mix well and then add the apples. Pour jelly into the bottom of a lined baking ring (7-inch or 18cm). Cool completely in the refrigerator. As soon as the jelly slightly stiffens, place the almond sponge cake on top and freeze 2 layers together.
3. Make the Caramel Mousse. Sprinkle the powdered gelatin over the cold water in a small bowl. Allow to sit for about 10 minutes. Put the granulated sugar and water in a small heavy-based saucepan on low heat and cook to caramel color. In another saucepan, mix together the 'half and half' with cinnamon and bring to a boil. Pour hot 'half and half' into caramel and bring to a boil again. In a mixing bowl, beat the egg yolks with sugar to a foam and pour into caramel. Cook on low heat until lightly thickened. The gelatin warmed in a microwave oven for a few seconds (5-10 seconds) and add to caramel cream. Cool to room temperature. In the meantime, whip the whipping cream until soft peak, mix with caramel cream and fold into the bottom of a lined baking ring (7-inch or 18cm). Cover with a plastic wrap and place in the freezer for at least 2-4 hours.
4. Make the Apple Mousse. In a small bowl combine gelatin and water and set aside to soften. In a mixing bowl, beat the egg whites with a pinch of salt to a foam. Put the granulated sugar and water in a small heavy-based saucepan on low heat and cook syrup until 116°C (240°F). Then quickly pour the syrup in a steady stream into the middle of the egg whites with one hand whilst simultaneously whisking the syrup into the whites with the other hand, to make a smooth glossy meringue. Whisk the mixture to a density. The gelatin warmed in a microwave oven for a few seconds (5-10 seconds) and add to a half of apple puree. Add the remaining puree and egg whites. In the meantime, whip the whipping cream until soft peak and mix with apple mousse.
5. To assemble. The 8″ (20 cm) baking ring lay a plastic wrap and place in the freezer for 10 minutes. Pour the part of apple mousse into the 18 cm baking ring and place the caramel mousse. Then pour the remaining apple mousse and place the apple jelly with almond sponge cake on the top. Cover with a plastic wrap and place in the freezer for at least 4-6 hours.
6. Completely frozen cake cover with chocolate velour and decorate as you wish. The mousse cake should be thawed in the refrigerator for 5-6 hours before serving! Enjoy!

[@TheBakingDiva]

Wow...what a nice cake. I love the different layers. Thumbs up 👍😍

[@mavisadomahkyeremeh7574]

For the caramel mousse, what makes the half and half milk

[@YumSecret]

I used the half and half milk in this recipe only to reduce calories. But you can use whipping cream as well :)

[@euphorianaija1893]

Pls can i effectively scale up the recipe? Thank you.

[@YumSecret]

Yes, of course. What size cake do you want to make?

[@mihaelamiron2218]

Se metto la gelatina in fogli ( colla di pesce) uso la stessa quantità di quella in polvere ? Qualcuno mi può rispondere? Grazie.

[@YumSecret]

Sì, è possibile sostituire su un foglio della stessa quantità :)

[@mihaelamiron2218]

Yum Secret , quindi se la nella ricetta sono 8 gr di gelatina in polvere, posso mettere 4 fogli di gelatina di 2 gr ciascuno?

[@YumSecret]

Si

[@mihaelamiron2218]

Yum Secret , Grazie mille, gentilissima. Mi è piaciuta molto la ricetta, voglio provare a riprodurla.

[@YumSecret]

Ti auguro buona fortuna!