Eve's Apple Cake by confectioner Hidemi Sugino
8 servings
180 minutes
Cake based on a recipe by Japanese confectioner Hidemi Sugino, adapted by Nina Tarasova. I wrote the recipe, but I do not claim authorship of the invention. The photos are mine.
1
For the cake, you will need a ring for assembling mousse cakes or a springform pan. Diameter 16 cm. The ring should be wrapped in cling film on one side and placed on a flat surface like a plate or cutting board, which will then go into the freezer. Layer the cake inside the ring on the film; assembly goes from bottom to top. If using a springform pan, just carefully line it with film. The assembly scheme is the same.
2
Chocolate biscuit: separate 4 eggs into whites and yolks. Whisk yolks with 10 g of sugar until fluffy and increased in volume. Add milk and vegetable oil, sift flour and cocoa, and mix thoroughly.
- Chicken egg: 7 pieces
- Sugar: 260 g
- Milk: 35 ml
- Vegetable oil: 30 ml
- Wheat flour: 50 g
- Cocoa powder: 15 g
3
In a separate bowl, beat the egg whites with 70 g of sugar to medium peaks and gently fold into the yolks, trying not to lose volume.
- Chicken egg: 7 pieces
- Sugar: 260 g
4
Line the baking tray with parchment, evenly spread the dough on it, and bake at 180 degrees for about 10 minutes.
5
Remove from the baking tray with parchment, let cool, and cut out two disks with a diameter of 16 cm.
6
Caramelized apples: slowly melt 50 g of sugar (without water) in a small pan or saucepan. Do not stir.
- Sugar: 260 g
7
Remove the cores from 3 apples, but do not peel them. Cut into wedges.
- Green apples: 6 pieces
8
Add cinnamon to the caramel and add butter without removing from heat. The mixture will foam and may separate; don't worry, stir until as smooth as possible.
- Cinnamon: to taste
- Butter: 25 g
9
Add apples and cook them on low heat until soft, stirring occasionally.
10
Place the slices in a mold on the film and pour the remaining caramel (up to half the height of the apples).
11
Apple mousse: soak 10 g of gelatin, if using sheets, or dissolve 10 g of powdered gelatin in 60 g of water and let it swell.
- Gelatin: 20 g
12
Peel 3 apples from the skin and seeds, cut into small cubes, and blend with sugar and lemon juice. Heat in a saucepan (not to boiling) and dissolve the squeezed gelatin. Strain through a sieve and let cool to room temperature (not in the refrigerator).
- Green apples: 6 pieces
- Sugar: 260 g
- Lemon juice: 1 tablespoon
13
Whip 200 g of heavy cream (at least 33% fat, but not Decor Up as they contain added sugar). Gently mix with cooled apple puree, trying not to lose volume, and pour over the apples in the mold. Cover with the first disc of chocolate sponge and refrigerate.
- Cream 35%: 400 ml
14
Caramel mousse: soak 10 g of gelatin, if using sheets, or pour 10 g of powdered gelatin into 60 g of water and let it swell.
- Gelatin: 20 g
15
Make caramel from 100g of sugar and 35g of water, when it starts to darken, remove from heat and add 100g of hot cream. Stir and add cinnamon.
- Sugar: 260 g
- Water: 35 ml
- Cream 35%: 400 ml
- Cinnamon: to taste
16
Caramel English cream: whisk 3 eggs and 10 g of sugar in a bowl and gradually pour in the caramel while constantly stirring. Bring the eggs and caramel to the same temperature, pour back into the saucepan and return to the lowest heat, continuously stirring with a silicone spatula to prevent overheating. Heat to 83°C; the mixture should thicken slightly. If you don't have a thermometer, run your finger along the spatula; a smooth line should remain. If you see that the egg whites are starting to curdle in places, remove from heat immediately.
- Chicken egg: 7 pieces
- Sugar: 260 g
17
Dissolve the strained gelatin and be sure to strain the mixture through a sieve. Cool to room temperature (not in the refrigerator).
18
Whip 100 g of cream and gently combine it with caramel English cream. Pour over the first chocolate layer and cover with the second. Place in the freezer overnight.
- Cream 35%: 400 ml
19
Serving: flip the ring and heat the outside with a gas burner. If there is no burner, hold your hands under hot water and wipe the walls. We need the thinnest outer layer of the cake to slightly thaw. Carefully remove the ring. You can help by gently pressing from below on the chocolate layer and pushing the frozen cake out of the mold. If made in a detachable mold, the film will help separate the cake from it. The main thing is not to rush. You can leave the cake at room temperature for 15 minutes and try again. Once the cake is completely removed from the mold and all the film is off, place it on a plate and send it to the fridge to thaw for a couple of hours.
20
Note