This mousse cake is based on the traditional Caramel Apple. A sour apple mousse with a sweet caramel sauce. Absolutely delicious!
Make this cake the day before serving, as the apple mousse takes a long time to set.
For the vanilla cake:
- 1 eggs, yolks and whites separated
- 50gr sugar
- 35ml milk (150gr)
- 1/4 tsp vanilla extract
- 50gr flour
- 1/2 tsp baking powder
For the caramel sauce:
- 80gr sugar
- 25gr water
- 70gr double cream (30-35%)
- pinch of salt
- small knob of butter (5gr)
For the sour apple mousse:
- 1 Granny Smith sour apples (175gr flesh)
- 1/2 lemon, juice of
- 30gr sugar
- 1.5 sheets gelatin (2.5gr)
- 1 tbs hot water
- 100gr whipping cream
Makes a 15cm square cake, for 9 small servings.
Make the vanilla cake:
Line a 20cm cake tin with baking paper, but leave the paper to stick out a little bit to make it easier to remove it from the pans later. You want to go for 20cm as the cake will shrink at the sides and this would leave you room to cut that away.
Whip up the egg yolks with the sugar until very light and foamy, for around 3 minutes. Add the milk and vanilla to the beating yolks and whip for 7 more minutes, so a total of 10 minutes. This sounds like a lot but it definitely creates the lightest result.
Combine the flour and baking powder. Gently fold the flour mixture into the foamy eggs.
Whip up the egg whites until soft peaks and gently fold those into the batter.
Pour the batter into the baking tin and gently spread the batter around. Try to work it as little as possible.
Bake the cake for 10 minutes on 180°C.
Make the caramel sauce:
Combine the sugar and water in a large sauce pan. Brush any sugar crystals on the side of the pan down into the water with a damp brush. Heat the sugar without stirring until it has become a dark caramel colour.
Heat the cream (microwave is fine). Once the sugar is a dark caramel colour, take the pan off the heat and pour in the cream. Stir well to dissolve all the caramel. Finally, add the salt and the butter.
First assemble the base. Take the 15cm square cake ring. Push this into the cake, all the way down. Remove the edges and place the ring on some baking paper on a plate.
Spread 4 tablespoons of the caramel sauce over the cake. This will appear to be quite much but it will pull into the cake. Now start making the apple mousse.
Make the sour apple mousse:
Soak the gelatin in cold water for 5 minutes. Whip the cream to soft peaks.
Peel and core the apples. You should have 175gr flesh. Puree this together with the lemon juice and sugar.
Squeeze out the gelatin. Dissolve it in the hot water.
Stir the gelatin water into the apple puree. Stir well, then fold everything into the whipped cream.
Pour the apple mousse onto the caramel soaked cake in the ring.
Drizzle some caramel sauce over the top and marble with a toothpick. Leave to set for at least 4 hours but preferably overnight. The apple mousse will first appear to not set but will come together if you leave it be.