Mousse cake with mirror glaze and apple confit

Step-by-step preparation

Cooking time: 20 hr

1. STEP 1

   

   Ingredients for the biscuit.

2. STEP 2

   

   Ingredients for apple confit.

3. STEP 3

   

   Ingredients for caramel mousse.

4. STEP 4

   

   Place condensed milk and chocolate into a tall glass. Soak the gelatin in water and, once it swells, transfer it to a glass. Pour water into a saucepan, add sugar and invert syrup, bring to a boil and cook until 103 degrees or 2 minutes. Combine both mixtures, punch with a blender, cover with film in contact. And in the refrigerator.

5. STEP 5

   

   Caramel must be prepared at least 12 hours in advance. For mousse and confit, soak gelatin in 60 ml of water (each portion separately - 60 ml of water for 10 g of gelatin).

6. STEP 6

   

   Place a 16 cm diameter sponge cake ring on a baking sheet lined with parchment. Turn the oven on to 175 degrees.

7. STEP 7

   

   Separate 1 white. Melt the butter.

8. STEP 8

   

   Sift flour into a dough bowl.

9. STEP 9

   

   Add a pinch of salt to the protein and beat.

10. STEP 10

    

    When the protein has become well fluffy, add 1 tsp. sugar and continue whisking a little more, literally to mix. Ready whipped egg white, stiff peaks.

11. STEP 11

    

    Break the egg into another bowl.

12. STEP 12

    

    Start whisking. Add sugar and beat until foamy and thick ribbons form on the whisks.

13. STEP 13

    

    Add sifted wheat flour.

14. STEP 14

    

    Add sifted almond flour.

15. STEP 15

    

    Whisk.

16. STEP 16

    

    Add whipped egg white.

17. STEP 17

    

    Knead the dough using gentle folding movements. While doing this, add melted and cooled butter.

18. STEP 18

    

    Place into a ring. Level if necessary.

19. STEP 19

    

    Place the biscuit in the oven for 12-15 minutes, checking for doneness with a wooden skewer.

20. STEP 20

    

    Cool the finished sponge cake with the ring and paper on a wire rack (or in some other way, but so that the bottom breathes and does not get wet from condensation).

21. STEP 21

    

    For apple confit, zest the lime (lemon).

22. STEP 22

    

    Peel the apples.

23. STEP 23

    

    Cut the apples into cubes.

24. STEP 24

    

    Add lime (lemon) juice to the apples.

25. STEP 25

    

    Place 250 g of apples (about two-thirds of the total volume) into a saucepan.

26. STEP 26

    

    Add sugar to them.

27. STEP 27

    

    Place on the stove. If the apples are not very juicy, you can add 1 tbsp to them. water.

28. STEP 28

    

    When the apples become soft, run a blender through them.

29. STEP 29

    

    This is how the puree turns out.

30. STEP 30

    

    Add lime (lemon) zest.

31. STEP 31

    

    Add cinnamon (if you like).

32. STEP 32

    

    Mix well, you can go through the blender again.

33. STEP 33

    

    Dilute in 2 tsp. water starch, add a couple of tablespoons of puree to it, mix well and return the starch with puree to the rest of the mixture in the saucepan.

34. STEP 34

    

    Mix well.

35. STEP 35

    

    Add gelatin, stir until it is completely dissolved and remove the saucepan from the heat.

36. STEP 36

    

    Add apples to the puree.

37. STEP 37

    

    Mix well.

38. STEP 38

    

    Spread the cooled confit mixture onto the cooled sponge cake.

39. STEP 39

    

    Smooth the surface, cover with film and place in the freezer until completely frozen.

40. STEP 40

    

    Prepare a ring with a diameter of 18 cm for assembling the cake. To do this, tighten it with film perfectly evenly, place it on a board or flat dish with the film down, line the edge with confectionery tape (if you don’t have it, you can cut it out of a regular paper file).

41. STEP 41

    

    To make the custard base for the mousse, place a tablespoon of sugar (25 g) in a saucepan.

42. STEP 42

    

    Add starch to sugar and mix well.

43. STEP 43

    

    Add the yolks to the saucepan and mix well.

44. STEP 44

    

    Add milk in portions and stir until smooth.

45. STEP 45

    

    Place the saucepan on the stove and bring to a boil, stirring constantly.

46. STEP 46

    

    Cook the custard base over low heat for a couple of minutes, stirring constantly, and turn off the heat.

47. STEP 47

    

    Place the swollen gelatin into the hot custard base.

48. STEP 48

    

    Stir everything well and cool.

49. STEP 49

    

    In a cold bowl, begin whipping the cold cream.

50. STEP 50

    

    We need medium fluffy foam. Transfer the cream to the refrigerator.

51. STEP 51

    

    For the caramel meringue for the mousse, place 100 g of sugar (4 tbsp) in a saucepan.

52. STEP 52

    

    Add 2 full tablespoons of water.

53. STEP 53

    

    Stir and place on the stove.

54. STEP 54

    

    The sugar needs to be completely dissolved.

55. STEP 55

    

    You also need to wash off the grains of sugar from the walls of the saucepan with a wet brush (wet it in a cup of water). It is important.

56. STEP 56

    

    When the walls are clean and the syrup has boiled, leave it to cook until caramel color.

57. STEP 57

    

    At the same time, transfer the whites into a mixing bowl.

58. STEP 58

    

    Add a pinch of salt and whisk.

59. STEP 59

    

    When the whites are well foamed, add 2 tbsp. sugar and beat until good peaks form.

60. STEP 60

    

    Add the boiling syrup to the meringue in a thin stream. Make sure that the caramel does not get on the sides of the dish or on the mixer blades (or whisk).

61. STEP 61

    

    Beat until the meringue cools completely.

62. STEP 62

    

    The meringue turns out very fluffy and so thick that it does not fall off the whisk.

63. STEP 63

    

    Add the custard base to the meringue. Mix well.

64. STEP 64

    

    Add the last ingredient to the mousse mixture - whipped cream.

65. STEP 65

    

    Mix very well.

66. STEP 66

    

    Cut out the sponge cake and confit from the ring.

67. STEP 67

    

    Remove the ring.

68. STEP 68

    

    After pre-cooling the cake assembly ring, pour the mousse into it.

69. STEP 69

    

    Turn the center of the confit cake upside down and submerge it in the mousse.

70. STEP 70

    

    Bring everything to the same level. Remove excess mousse with a spatula.

71. STEP 71

    

    Cover with film and place in the freezer until the cake is completely frozen.

72. STEP 72

    

    Prepare the design for frosting the cake. The height for the cake should be smaller in diameter. The container for collecting glaze should be larger and lined with film. Bring the glaze to 35 degrees.

73. STEP 73

    

    Using a hairdryer, heat the side of the cake and remove the ring and films from it. Smooth out sharp corners with your hand.

74. STEP 74

    

    Cover the cake.

75. STEP 75

    

    If the glaze spreads unevenly, help the sides a little.

76. STEP 76

    

    When the glaze stops flowing, remove excess drops with a spatula.

77. STEP 77

    

    Transfer the cake to a baking tray. The author covered the bottom with gold-painted chocolate chips.

78. STEP 78

    

    For decoration, you can cover chocolate apples with gold.

79. STEP 79

    

    You can also lay out a pattern or a crescent of chocolate chips and make a caramel basket.

80. STEP 80

    

    After 2 hours, the cake can be cut and tasted.

81. STEP 81

    

    Treat and help yourself.

Comments on the recipe

Ira

16.08.2023

4.9

Foster, why isn't this cake on my table right now??? How cool he is!!! Thank you very much for the recipe!

Manechka

16.08.2023

5

Hello! This is a question, or rather even two...))) Please tell me, I want to make this cake, but my mold has a diameter of 26 cm, plus for the sponge cake and confit I took 22 cm, so, did I do it right, what is the difference between determined yours 16/18 cm and mine 22/26 cm, roughly speaking, 1.5 times, and also increased the number of ingredients by 1.5? In fact, after my calculations, I increased the number of servings to 18 right on the website

Alyona

16.08.2023

4.6

I made this cake yesterday. Meringue is torture!) Despite the fact that when I made caramel for the first time, everything turned brown the first time, and did not burn, and the consistency!!! Yesterday I transferred a bunch of sugar, but it still didn’t brown and crystallized, although all the sugar was removed from the walls..... Basically, with minor mistakes, but still the cake turned out beautiful, the crust was good, and so was the puree. But the taste of the caramel mousse was spoiled by the custard base. I don’t know what went wrong with me, but when I prepared this custard base, I no longer liked the smell. I thought it was necessary, because later it mixes with the other components. But no. This taste and smell was very strong and carried over to the entire mousse... despite all the external beauty of my cake, I somehow didn’t really want to eat it. It's a pity that everything didn't turn out perfect

KaterinaStashkevich

16.08.2023

4.6

Good afternoon!!! Please tell me how to calculate the ingredients for molds with a diameter of 20 and 24??? I’m also interested in the question, is it possible to make banana confit in this cake?? Thank you

Katerina

16.08.2023

4.7

Hello, and in step 5, it says that caramel needs to be prepared in advance, and then comes the recipe for preparing the glaze? So what exactly should you prepare in advance?