Sponge cake with caramelized apples
8 servings
180 minutes
The biscuit cake with caramelized apples is a true embodiment of Italian pastry tradition, combining the tenderness of sponge cake, the richness of chocolate, and the zest of caramelized fruits. Its base—a light Gioconda sponge complemented by flourless chocolate sponge—creates a harmony of textures. The caramel apples add warm caramel-fruity notes to the dessert, while the green apple mousse refreshes with a light tartness. The pinnacle of the flavor composition is a velvety caramel mousse with cinnamon that envelops the dessert in a spice aroma. This cake is not just a sweet treat but a true work of art that reveals layers of flavors and textures in every bite. It is served as an exquisite dessert for special occasions alongside a cup of coffee or dessert wine.
1
For the Joconde biscuit, sift almond flour, powdered sugar, and cake flour into a bowl. Add eggs and beat until a smooth and light mixture forms. In another bowl, whip the egg whites with sugar until stiff peaks form. Gently fold the egg whites into the batter.
- Almond powder: 25 g
- Powdered sugar: 25 g
- Wheat flour: 8 g
- Chicken egg: 2 pieces
- Egg white: 40 g
- Sugar: 50 g
2
Add melted butter. Spread the dough on a silicone mat in a 22 cm diameter shape. Bake at 200 degrees for 7-8 minutes until golden brown. Cool down.
- Melted butter: 10 g
3
For flourless chocolate biscuit, whip the egg whites with sugar until stiff peaks form.
- Egg white: 40 g
4
Lightly beat the yolks and add them to the meringue. Gently mix. Sift the cocoa and carefully fold it in with a silicone spatula. Distribute the batter in the mold.
- Cocoa: 15 g
5
For caramelized apples: peel and slice the apples. Heat a pan, add the apples and butter. Cook for 6-8 minutes until the apples become softer.
- Green apples: 2 pieces
- Butter: 2 tablespoons
6
In a small saucepan, make caramel from sugar. Add cinnamon, caramel, and liqueur to the apples.
- Sugar: 50 g
- Cinnamon: 1 tablespoon
- Liquor: 1 teaspoon
7
For the green apple mousse, soak the gelatin in cold water. Peel and chop the apples into small pieces. Add lemon juice, sugar, and rum.
- Gelatin: 8 g
- Green apples: 2 pieces
- Lemon juice: 1 teaspoon
- Sugar: 50 g
- Rum: 1 tablespoon
8
Chop the apples into puree. Slightly heat the apple puree and dissolve gelatin in it. Let it cool to room temperature. Whip the chilled cream to soft peaks and fold it into the apple puree. Cover the surface with acetate film and place a pastry ring on top.
- Gelatin: 8 g
- Cream 38%: 200 ml
9
I assembled the cake from bottom to top. Place caramel apples on the film and cover them with green apple mousse. Lay chocolate sponge on top. Put it in the fridge.
10
For the caramel mousse with cinnamon, soak the gelatin in cold water. In a small saucepan, mix sugar and water. Prepare the caramel.
- Gelatin: 8 g
- Sugar: 50 g
11
Mix 100 g of cream with cinnamon and heat to boiling. Whisk the yolks with sugar until lightened. When the caramel is ready, pour in the hot cream and mix until combined. Return the mixture to medium heat and bring to 115 degrees.
- Cream 38%: 200 ml
- Cinnamon: 1 tablespoon
- Egg yolk: 3 pieces
12
While continuing to whisk, pour the caramel mixture into the yolks. Whisk until combined. Add gelatin. Whip the cream to soft peaks and fold into the caramel mixture.
- Gelatin: 8 g
- Cream 38%: 200 ml
13
Spread the caramel mousse over the chocolate biscuit and cover it with the Joconde biscuit. Place it in the refrigerator or freezer overnight.
14
Remove the pastry ring and cover with neutral glaze or jelly. Serve as a cake or cut into pastries.