Mousse cake with mirror glaze and apple compote

Today I am posting a not simple English recipe for a mousse cake with mirror glaze and apple compote (Mousse Caramel Apple Cake), which takes several days to implement. But you will be satisfied with your creation. Delicate and airy creamy caramel mousse goes well with the taste of apple compote. Instead of invert syrup, you can use confectionery glucose. I will describe all the stages of preparation in detail and exhibit them, accompanied by step-by-step photographs. Therefore, you can do everything yourself at home. After making, leave the cake at room temperature for at least 4 hours before serving. Good luck and delicious desserts!

Ingredients:

Almond sponge cake for 2 cakes (d=24 cm):

• Flour (high quality) wheat - 45 grams,
• Almond flour - 90 grams,
• Egg white - 3 pieces + 1 pinch of salt,
• Chicken egg (C-1) - 3 pieces,
• Sugar - 75 grams,
• Butter 72% - 30 grams.

Apple compote:

• Peeled apples - 400 grams,
• 1 lime or ½ lemon
• Gelatin 10 grams + 60 ml., water,
• Corn starch 10 grams + 2 teaspoons of water,
• Sugar - 25 grams,
• Cinnamon (powder) - 1/3 tsp, optional.

Caramel mousse:

• Milk 3.6% - 250 ml,
• Sugar sand - 60 grams,
• Corn starch - 16 grams,
• Chicken eggs (C-1) - 4 pieces,
• 10 grams of gelatin + 60 ml of water,
• Cream 35% - 400 ml,
• Sugar - 200 grams + 4 tablespoons of water.

Mirror Glaze:

• 100 grams of white chocolate,
• 100 grams of invert syrup ,
• 100 grams of sugar
• 50 ml of water
• 70 grams of condensed milk 8.5%,
• 10 grams of gelatin + 60 ml of water,
• dark and white chocolate for decoration.
• confectionery beads for decoration.

How to make apple compote mousse cake

How to make almond biscuit

Beat the yolks separately from the proteins with granulated sugar until a homogeneous light mass. Add softened butter. Beat egg whites with salt until stiff peaks. With the help of a spatula (scapula), we combine the yolk and protein masses. Mix wheat and almond flour, carefully mix them into the dough with a spatula. Divide the dough into two parts and bake two cakes (180° 12/15΄). You can bake one cake and cut it in half.

How to make apple compote

Soak gelatin and leave for now. Peel the apples, cut out the core and cut them into pieces. Peel the lemon/lime and squeeze out the juice.

We shift half of the apples into a saucepan, pour sugar into the same place and pour lime / lemon juice. Heat over a fire until the apples are completely softened. Punch them with a blender until puree, pour the zest. Now all you need to mix and try. If the taste suits you, continue. If sugar isn't enough for you, add it.

Mix grated apples with gelatin and dissolve it there. Now pour all this mixture into the first half of the apples and mix everything. We fill the form with detachable sides without a bottom with cling film from the outside, place it on the board, pour out the apple compote and send it to the freezer.

How to make mirror glaze

Soak gelatin in 60 ml of water. In a ladle, mix the invert syrup, sugar and water - cook the syrup. Pour condensed milk into a glass, put pieces of chocolate and soaked gelatin. Pour everything with hot syrup and pierce with a submersible blender. When using a blender, do not raise it high, but hold it slightly to one side so that air does not enter. We cover the finished icing with cling film “in contact with the icing”, as in the photo. We clean for 12 hours in the cold.

How to make cake mousse

As always, we start by soaking the gelatin. Mix starch and 25 g sugar in a ladle, add yolks, pour in warm milk, mix everything with a whisk, send to low heat. Bring to a thickening, introduce gelatin, mix until all components are combined.

We cook caramel (200 gr., sugar + 4 tablespoons of water). While it is cooking, beat egg whites to stiff peaks. Pour the caramel into the whipped egg whites in a thin stream. Continue beating until the egg whites thicken. Whilst the caramel egg whites are cooling, whip the cream until fluffy, then fold it into the cooled caramel egg whites with a spatula.

How to assemble a mousse cake in a ring

We will collect the cake upside down. We cover the forming ring with a film and turn it over, set it on a cutting board. We spread the mousse in the first layer, then the biscuit cake, again the mousse. We put the frozen apple compote in the mousse and slightly drown it in the mousse.

We close the apple compote with mousse and close with the second cake. We send it to freeze for 4 hours. I usually leave it on overnight. In the morning, take it out of the freezer, remove the film and the ring. Turn over and put back in the freezer to prepare the glaze for work. I left a little mousse, poured it into molds to make hemispheres for decorating the cake and froze.

We take out the icing, put it in a water bath and bring it to 35/36 degrees (!) This is a very important point in using the icing. If the temperature is higher or lower, the glaze will not "seize". Add dye and mix everything. We take out the cake, place it on the wire rack, fill it with icing. We shift the cake to the form. Sprinkle the sides of the cake with chocolate chips.

We take out the hemispheres from the molds, roll them in chocolate chips and put them on the cake. In the center I put two hemispheres, which I connected to each other. Sprinkle with confectionery beads. Our mousse cake with mirror glaze is ready.