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Mousse cake with mirror glaze and apple confit

Cooking recipes / Top Picks / Homemade cakes

12 servings
20 hour

Wheat flour - 15 gr, Almond flour - 30 gr, Chicken eggs - 1 pc., Egg whites - 1 pc., Sugar - 25 g, Butter - 10 gr, Salt - 1 gr, Sugar - 25 gr, Apples - 500 gr, Lime - 1 pc., Gelatin - 10 gr, Water - 100 ml, Cornstarch - 10 g, Cinnamon - 0.33 tsp, Chicken eggs - 2 pcs., Sugar - 125 gr, Gelatin - 10 gr, Water - 60ml, Cornstarch - 8g, Milk - 125ml, Cream - 200 gr, Sugar - 100 gr, Gelatin - 10 gr, Water - 50ml, Milk chocolate - 100gr, Invert syrup - 100gr, Condensed milk - 70gr

Biscuit ingredients.

Ingredients for apple confit.

Caramel mousse ingredients.

Transfer the condensed milk and chocolate to a high glass. Soak the gelatin in the water and transfer to a glass as it swells. Pour water into a saucepan, add sugar and invert syrup, bring to a boil and cook to 103 degrees or 2 minutes. Combine both mixtures, pierce with a blender, cover with film into contact. And in the fridge.

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

Place a 16 cm biscuit ring on a baking sheet lined with parchment. Turn the oven on 175 degrees.

Separate 1 protein. Melt the butter.

Sift the flour into a dough bowl.

Add a pinch of salt to the protein and whisk.

When the protein is well lush, add 1 tsp sugar and continue to whisk a little more, literally to mix. Ready-made whipped protein, the peaks are strong.

In another bowl, break the egg.

Start whipping. Add the sugar and whisk until foam and thick ribbons from the corollas.

Add the sifted wheat flour.

Add the sifted almond flour.

Whisk.

Add the whipped protein.

Knead the dough gently with folding movements. In the process, add melted and chilled butter.

Transfer to a ring. If necessary, flatten.

Put the biscuit in the oven for 12-15 minutes, check the readiness with a wooden skewer.

Cool the finished sponge with a ring and paper on a grill (or somehow otherwise, but so that the bottom breathes and is not wet from condensate).

For the apple confit, remove the zest from the lime (lemon).

Peel the apples.

Dice the apples.

Add lime (lemon) juice to the apples.

Transfer 250g of apples (about two-thirds of the total volume) to a saute pan.

Add sugar to them.

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

When the apples are soft - walk on them with a blender.

This is the puree.

Add the lime (lemon) zest.

Add cinnamon (if you like it).

Mix well, you can walk again with a blender.

Dilute the starch into 2 tsp water, add a couple of tablespoons of mash to it, mix well and return the starch and mash to the rest of the mass in a sauté pan.

Mix well.

Add the gelatin, stir until completely dissolved and remove the sauté pan from the heat.

Add the apples to the mash.

Mix well.

Place the cooled confit mass on the cooled biscuit.

Flatten the surface, tighten with film and place in the freezer until fully set.

Prepare an 18 cm diameter ring to assemble the cake. To do this, tighten it with film perfectly evenly, put it on a board or flat dish with film down, lay the side with pastry tape (if you do not have it - you can cut it from the usual paper file).

For the custard base for the mousse, place a tablespoon of sugar (25g) in the saute pan.

Add the starch to the sugar and mix well.

Add the yolks to the saucepan and mix well.

In portions, add the milk and stir until combined.

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

Over low heat, boil the brewed base for a couple of minutes, stirring constantly, and turn off the heat.

Transfer the swollen gelatin to a hot custard base.

Stir everything well and cool.

In a cold bowl, start whisking the cold cream.

We need the foam of medium pomp. Move the cream to the fridge.

For the caramel mousse meringue, put 100g of sugar (4 tbsp) in a sauté pan

Add 2 full tablespoons of water.

Stir and place on the stove.

It is necessary that the sugar is completely dissolved.

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's important.

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

At the same time, transfer the proteins to a bowl to beat.

Add a pinch of salt and whisk.

When the proteins have foamed well, add 2 tbsp. sugar and whisk until good peaks.

Add the boiling syrup to the meringue in a thin trickle. Make sure that the caramel does not fall on the walls of the dishes and on the blades of the mixer (or on the whisk).

Whisk until the meringue has cooled completely.

The meringue is very lush and so thick that it does not fall off the corolla.

Add the custard base to the meringue. Mix well.

Add the last ingredient, whipped cream, to the mousse mass.

Stir very well.

Cut the biscuit and confit out of the ring.

Remove the ring.

Pre-cool the ring to assemble the cake, put the mousse in it.

Turning the middle of the confit cake down, drown it in the mousse.

Take everything to the same level. Remove excess mousse with a shoulder blade.

Tighten with film and place in the freezer until the cake has set completely.

Prepare the structure to glaze the cake. The height for the cake should be less than its diameter. The glaze collection container should be larger and lined with film. Bring the icing to 35 degrees.

Use a hairdryer to preheat the side of the cake and remove the ring and films from it. Make up the sharp corners with your hand.

Cover the cake.

If the glaze spreads unevenly - help on the sides a little.

When the glaze has stopped draining - remove the extra drops with your shoulder blade.

Transfer the cake to a backing. The author closed the bottom with chocolate chips painted in gold.

Chocolate apples can be covered with gold for decoration.

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

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

Treat and treat.