Paradise apple mousse cake

We have a new recipe for you!

It’s an amazing PARADISE APPLE mousse cake.

For the almond sponge biscuit:

• egg whites 85 g | 3.00 oz
• sugar 95 g | 3.35 oz
• almond flour 50 g | 1.75 oz
• flour 45 g | 1.60 oz
• zest of one lime | 1.00 item

For the apple compote:

• apples 200 g | 7.05 oz
• apple juice 250 ml | 8.50 fl oz
• agar 4 g | 0.15 oz
• sugar 12 g | 0.40 oz

For the lime custard:

• gelatin 12 g | 0.40 oz
• milk 150 g | 5.30 oz
• cream 35% 100 g | 3.55 oz
• zest of one lime | 1.00 item
• several fresh mint leaves | 0.00 to taste
• egg yolks 3 pcs | 3.00 items
• sugar 40 g | 1.40 oz

For the oolong tea mousse:

• milk 230 g | 8.10 oz
• gelatin 15 g | 0.55 oz
• white chocolate 320 g | 11.30 oz
• cream 35% 400 g | 14.10 oz
• oolong tea 20 g | 0.70 oz

This cake is based on a light almond dacquoise, lime & mint filling crème and apple compote, and of course the milk oolong tea mousse. In the middle of August, the influence of autumn is felt increasingly.

The wind is not so hot, and the sun warms more gently; the harvest is ripening and the apple trees in the orchards are dotted with bright fruits. This cake is inspired by this very mood.

Let’s start with a tender almond biscuit.

To cook it, you will need an 18 cm (7 inch) mold.

1. First, place the egg whites and the sugar in a separate bowl.
2. Start whipping the egg whites with a mixer at low speed, gradually increasing it.
3. When the whites are a little whipped, gradually add the sugar, and whip until stiff peaks.
4. Separately combine the almond flour and the ordinary flour.
5. Gradually add the flour mixture to the whipped egg whites in several passes, and gently knead.
6. Shade the taste with the zest of one lime.
7. Bake the sponge biscuit at 170C (338F) for about 15 to 20 minutes; check the readiness with a wooden skewer.

Next, cook the fillings: the lime custard and the apple compote.

Freeze the fillings in an 18 cm (7 inch) mold – one layer after another.

For the apple compote:

1. Peel and seed the apples, and cut them into small cubes; weigh 200 g (7.05 oz).
2. Pour the apple juice in a stewpan, and bring it to a boil; add the apples, and let it boil a little.
3. Mix the agar and the sugar, and add them to the apple mix.
4. Stir well and mark for 2 minutes.
5. Next, pour the resulting mixture into a ring mold, and let it cool; then, place it in the fridge.

For the lime & mint custard:

1. Prepare the zest from one lime and several fresh mint leaves.
2. Soak the gelatin in ice water.
3. Mix the milk and heavy cream in a separate bowl; heat the mix in the microwave, but don’t boil!
4. Mix three yolks and sugar in a second bowl.
5. Gently pour the milk and the cream onto the resulting mixture; add the mint and the zest, and reheat it in a pulse mode in the microwave up to 80C (176F).
6. When the temperature is reached, add the gelatin, and filter it through a sieve onto a layer of apple compote.
7. Place the filling back to the freezer until it is fully frozen.

To freeze the cake, use a 20 cm (8 inch) ring mold. 

Finally, cook the milk oolong tea mousse.

1. For the mousse, pour the milk into a saucepan with a few whispers of milk oolong tea; heat the mixture, and cover it with a lid. Leave for 2 minutes for aromatization.
2. Soak the gelatin in ice water.
3. Heat the mixture again, and dissolve the gelatin in it.
4. Strain the mass through a sieve onto the pre-chopped white chocolate.
5. Stir it well until the chocolate dissolves completely.
6. Whip the cream until light streaks. It’s important not to overwhip the cream. Pour in the chocolate emulsion in several passes.

The mousse is ready!

Finally, pour a part of the mousse into the ring, and lower the filling into it; then the mousse again, and a sponge biscuit at the end.

The cake should be frozen for at least 8 hours. Cover the cake with the mirror glaze or velours.

Bon Appetit!