Apple-cinnamon mousse cake
8 servings
180 minutes
The recipe is taken from Anna Aksenova's book "Mousse cakes. As easy as pie!
1
Grind 50 grams of brown sugar, hazelnut flour, wheat flour, butter, and 2 grams of salt in a food processor.
- Brown sugar: 96 g
- Hazelnut flour: 100 g
- Wheat flour: 103 g
- Butter: 70 g
- Salt: 2 g
2
Bake the dough crumbs on a baking sheet at 150 degrees for 15 minutes.
3
Cool and crumble the streusel with your fingers.
4
Mix 50 grams of hazelnut flour, powdered sugar, and 17 grams of egg whites with a 'paddle' attachment.
- Hazelnut flour: 100 g
- Powdered sugar: 50 g
- Egg white: 77 g
5
Gradually add the eggs and 60 grams of yolks. Whip the resulting mixture. Add rum to it.
- Chicken egg: 20 g
- Egg yolk: 160 g
- Rum: 10 ml
6
Add 50 grams of wheat flour mixed with baking powder and zest.
- Wheat flour: 103 g
- Baking powder: 1 g
- Orange zest: 3 g
7
Whip the meringue from 60 grams of egg whites mixed with albumin and 46 grams of brown sugar.
- Egg white: 77 g
- Albumen: 1 g
- Brown sugar: 96 g
8
Add 20 grams of melted butter to the dough, then the meringue. Place in two rings with a diameter of 16 cm and sprinkle with streusel on top. Bake at 180 degrees for 15 minutes.
- Butter: 70 g
9
Cool the biscuits, then remove them from the rings and freeze.
10
Bring the orange and lemon juices to a boil.
- Orange juice: 90 ml
- Lemon juice: 90 ml
11
Add apples diced into 5 mm cubes. Cook over medium heat until the apples are translucent, about 4 minutes.
- Granny Smith apples: 340 g
12
Add 55 grams of sugar and agar-agar. Bring the mixture to a boil again and cook for 30 seconds.
- Sugar: 235 g
- Agar-agar: 5 g
13
Pour the compote into two rings with a diameter of 16 cm. Freeze.
14
Soak the gelatin in ice water for 5-7 minutes.
15
Combine milk, 175 ml of cream, and cinnamon in a saucepan.
- Milk 3.2%: 330 ml
- Cream 33%: 505 ml
- Ground cinnamon: 4 g
16
Melt 180 grams of sugar. Meanwhile, bring milk and 330 ml of cream to a boil. Carefully pour the hot milk mixture onto the melted sugar (caramel) in parts.
- Sugar: 235 g
- Milk 3.2%: 330 ml
- Cream 33%: 505 ml
17
Gradually pour into the yolks (100 grams) mixed with starch, constantly stirring the mixture with a whisk. Return the mixture to the heat.
- Egg yolk: 160 g
- Cornstarch: 27 g
18
Heat to 83 degrees. Remove from heat, add squeezed gelatin and chocolate. Blend the mixture.
- Gelatin in plates: 18 g
- White chocolate: 60 g
19
Cool the mixture to 35 degrees and add half-whipped cream to it.
- Cream 33%: 505 ml
20
Fill two molds halfway with mousse.
21
Place the frozen filling and slightly submerge it in the mousse. Add the remaining mousse.
22
Finish assembling with the sponge cake (strezel side down), leaving 1-2 mm of sponge above the mousse surface. Freeze.
23
Remove the cakes from the mold. Apply the coating.
- Chocolate glaze: to taste
24
Clean the bottom edge of the cakes from glaze drips and transfer to boards. Thaw in the refrigerator for 5-12 hours.