Apple Cinnamon Mousse Cake with Mirror Glaze

Mousse cake with the aroma of apples, cinnamon and a hint of lime! Get ready! This cake is a dream. It contains a newfangled confectionery trend, which you can feel in your kitchen by preparing mousse and glaze, and the aroma of apples, cinnamon and almonds, so special and characteristic of traditional home cooking. So, you have to take it.
cook time: 20h
Ava Prescott
Apple Cinnamon Mousse Cake with Mirror Glaze

Nutrition Facts (per serving)

200
Calories
6g
Fat
27g
Carbs
4g
Protein

Ingredients (12 portions)

Biscuit:

Wheat flour 15 g
Almond flour 30 g
Chicken eggs 1 pc
Egg whites 1 pc
Sugar 25 g
Butter 10 g
Salt 1 g

Apple confit:

Sugar 25 g
Apples 500 g
Lime 1 pc
Gelatin 10 g
Water 100 ml
Corn starch 10 g
Cinnamon 0.33 tsp

Caramel mousse:

Chicken eggs 2 pc
Sugar 125 g
Gelatin 10 g
Water 60 ml
Corn starch 8 g
Milk 125 ml
Cream 200 g

Mirror glaze:

Sugar 100 g
Gelatin 10 g
Water 50 ml
Milk chocolate 100 g
Invert syrup 100 g
Condensed milk 70 g

Recipe instructions

Step 1

Step 1
Ingredients for biscuit.

Step 2

Step 2
Ingredients for apple confit.

Step 3

Step 3
Ingredients for caramel mousse.

Step 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.

Step 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).

Step 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.

Step 7

Step 7
Separate 1 white. Melt the butter.

Step 8

Step 8
Sift flour into a dough bowl.

Step 9

Step 9
Add a pinch of salt to the protein and beat.

Step 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.

Step 11

Step 11
Break the egg into another bowl.

Step 12

Step 12
Start whisking. Add sugar and beat until foamy and thick ribbons form on the whisks.

Step 13

Step 13
Add sifted wheat flour.

Step 14

Step 14
Add sifted almond flour.

Step 15

Step 15
Whisk.

Step 16

Step 16
Add whipped egg white.

Step 17

Step 17
Knead the dough using gentle folding movements. Add melted and cooled butter as you go.

Step 18

Step 18
Place into a ring. Level if necessary.

Step 19

Step 19
Place the biscuit in the oven for 12-15 minutes, checking for doneness with a wooden skewer.

Step 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).

Step 21

Step 21
For apple confit, zest the lime (lemon).

Step 22

Step 22
Peel the apples.

Step 23

Step 23
Cut the apples into cubes.

Step 24

Step 24
Add lime (lemon) juice to the apples.

Step 25

Step 25
Place 250 g of apples (about two-thirds of the total volume) into a saucepan.

Step 26

Step 26
Add sugar to them.

Step 27

Step 27
Place on the stove. If the apples are not very juicy, you can add 1 tbsp to them. water.

Step 28

Step 28
When the apples become soft, run a blender through them.

Step 29

Step 29
This is how the puree turns out.

Step 30

Step 30
Add lime (lemon) zest.

Step 31

Step 31
Add cinnamon (if you like).

Step 32

Step 32
Mix well, you can go through the blender again.

Step 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.

Step 34

Step 34
Mix well.

Step 35

Step 35
Add gelatin, stir until it is completely dissolved and remove the saucepan from the heat.

Step 36

Step 36
Add apples to the puree.

Step 37

Step 37
Mix well.

Step 38

Step 38
Spread the cooled confit mixture onto the cooled sponge cake.

Step 39

Step 39
Smooth the surface, cover with film and place in the freezer until completely frozen.

Step 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).

Step 41

Step 41
To make the custard base for the mousse, place a tablespoon of sugar (25 g) in a saucepan.

Step 42

Step 42
Add starch to sugar and mix well.

Step 43

Step 43
Add the yolks to the saucepan and mix well.

Step 44

Step 44
Add milk in portions and stir until smooth.

Step 45

Step 45
Place the saucepan on the stove and bring to a boil, stirring constantly.

Step 46

Step 46
Cook the custard base over low heat for a couple of minutes, stirring constantly, and turn off the heat.

Step 47

Step 47
Place the swollen gelatin into the hot custard base.

Step 48

Step 48
Stir everything well and cool.

Step 49

Step 49
In a cold bowl, begin whipping the cold cream.

Step 50

Step 50
We need medium fluffy foam. Transfer the cream to the refrigerator.

Step 51

Step 51
For the caramel meringue for the mousse, place 100 g of sugar (4 tbsp) in a saucepan.

Step 52

Step 52
Add 2 full tablespoons of water.

Step 53

Step 53
Stir and place on the stove.

Step 54

Step 54
The sugar needs to be completely dissolved.

Step 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.

Step 56

Step 56
When the walls are clean and the syrup has boiled, leave it to cook until caramel color.

Step 57

Step 57
At the same time, transfer the whites into a mixing bowl.

Step 58

Step 58
Add a pinch of salt and whisk.

Step 59

Step 59
When the whites are well foamed, add 2 tbsp. sugar and beat until good peaks form.

Step 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).

Step 61

Step 61
Beat until the meringue cools completely.

Step 62

Step 62
The meringue turns out very fluffy and so thick that it does not fall off the whisk.

Step 63

Step 63
Add the custard base to the meringue. Mix well.

Step 64

Step 64
Add the last ingredient to the mousse mixture — whipped cream.

Step 65

Step 65
Mix very well.

Step 66

Step 66
Cut out the sponge cake and confit from the ring.

Step 67

Step 67
Remove the ring.

Step 68

Step 68
After pre-cooling the cake assembly ring, pour the mousse into it.

Step 69

Step 69
Turn the center of the confit cake upside down and submerge it in the mousse.

Step 70

Step 70
Bring everything to the same level. Remove excess mousse with a spatula.

Step 71

Step 71
Cover with film and place in the freezer until the cake is completely frozen.

Step 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.

Step 73

Step 73
Using a hair dryer, heat the side of the cake and remove the ring and films from it. Smooth out sharp corners with your hand.

Step 74

Step 74
Cover the cake.

Step 75

Step 75
If the glaze spreads unevenly, help the sides a little.

Step 76

Step 76
When the glaze stops flowing, remove excess drops with a spatula.

Step 77

Step 77
Transfer the cake to a baking tray. The author covered the bottom with gold-painted chocolate chips.

Step 78

Step 78
For decoration, you can cover chocolate apples with gold.

Step 79

Step 79
You can also lay out a pattern or a crescent of chocolate chips and make a caramel basket.

Step 80

Step 80
After 2 hours, the cake can be cut and tasted.

Step 81

Step 81
Treat and help yourself.

Additional rubrics

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