2020-08-13 / test@t

Apple cake with caramel bavarian mousse

I can say without exaggeration that this is my favorite cake! It is completely unpleasant and has such a delicate and exquisite taste that I want to once again thank the great Pierre Hermé and his recipe, based on which I made this cake. The composition of this cake includes: soft and almost weightless biscuit, caramelized apples with cinnamon, caramelized Bavarian mousse with cinnamon and an unusual shortbread dough with cinnamon and rum. On my own behalf, I added decor from caramel sauce - in my opinion, it just perfectly fit into this wonderful flavor union. Let's cook it together?

Ingredients

for biscuit: butter 60 g
chicken eggs 6 pcs.
sugar 200 g
flour 150 g
for shortcrust pastry: butter 230 g
icing sugar 53 g
almond flour 70 g
hard-boiled egg yolks 3 pcs.
ground cinnamon 2 tsp
salt 1 pinch (s)
dark rum 1 tbsp
baking powder 0.5 tsp
flour 280 g
for caramelized apples: apples 5 pcs.
brown sugar 50 g
white sugar 3 tbsp
lemon juice 2 tablespoons
ground cinnamon 3/4 tsp
butter 3 tbsp.
for Bavarian mousse: cream 33-35% 500 g
sugar 65 g
milk 200 ml
cinnamon stick 1 pc.
gelatin 10 g
yolks 4 pcs.
for salted caramel: sugar 100 g
cream 33-35% 100 g
butter 70 g
gelatin 2 g
salt 1 pinch (s)

STEP-BY-STEP COOKING RECIPE

Step 1

Build a water bath (a bowl in a pot of boiling water, the bottom of the bowl does not touch the water). Place eggs and sugar in a bowl and whisk the eggs and sugar until all the sugar is dissolved.

Step 2

Bake shortcrust pastry cakes. Divide the cooled dough in half. Roll out the first part of the dough on a silicone mat to a thickness of 3-5 mm. You need to roll it through a sheet of parchment - this way the dough will not stick to the rolling pin. Cut out a circle equal to the diameter of the cake (26 cm). Chill it directly on the mat in the refrigerator for at least 2 hours. Save the rest of the dough. Preheat the oven to 180 degrees. Place the mat with the crust in the oven for 15-20 minutes. During this time, the cake will be slightly fried, focus on the edges. As soon as the edges begin to turn gold, remove the cake from the oven. Be very careful - the crust is incredibly fragile. Cool the finished cake completely and bake the second cake. Roll out a layer of dough of any shape from the rest of the dough, bake, cool and crush into small crumbs.

Step 3

Decor and presentation. Remove the cake blank from the refrigerator. Remove the ring, remove the acetate film. Sprinkle the sides of the cake with sand crumbs (it sticks very well to the Bavarian mousse), decorate the top of the cake with crumbs, hiding cracks and irregularities. Spiral the salted caramel from the pastry shop through a round nozzle. Decorate with a fresh apple (remember that so that the apple slices do not darken, they must be "bathed" in lemon juice) and cinnamon sticks.

Step 4

A delicious cake is ready!

Preparation time

Cooking time

Servings

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