Description
Unusual, delicate cake without gluten (in wheat flour), but with bright shades of three flavors of Apple mousse, parfait and marshmallows is a traditional sweet dessert French cuisine. For the recipe, slightly modified by me, thank you Victoria Golovacheva (kinda_cook).
Ingredients
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Rice flour
0.5 cup
-
Rice flakes
1 cup
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Chicken egg
2 piece
-
Sugar
1 cup
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Yogurt
1 cup
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Butter
50 g
-
Soda
0.5 tsp
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Apple
650 g
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Sugar
2 Tbsp
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Gelatin
2 Tbsp
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Apple juice
100 ml
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Water
3 Tbsp
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Mousse Apple
200 ml
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Cream
150 ml
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Gelatin
1 Tbsp
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Apple juice
50 ml
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Apple juice
200 ml
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Gelatin
2 Tbsp
-
Sugar
2 cup
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Soda
1 tsp
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Citric acid
1 tsp
Cooking
First, prepare Apple puree for the mousse. Apples clear from the skin and the veins inside, cut slices, fill with water, add sugar and let simmer on medium heat for 10-15 minutes until tender. Remove from heat and let cool.
While the sauce cools, cook the rice cake. If you don't have rice flour, rice flakes can be ground in a coffee grinder and sieved to obtain 1/2 Cup of flour I needed 1 Cup of cereal. I have to say, next time I'll make this cake completely out of rice flour, or slightly crush the cereal in a coffee grinder - in this gentle air the whole dessert cereal I was a little hurt.
Beat eggs with sugar white. Add yogurt and melted butter.
Stir, add the rice flour and cereal.
Add soda, mix quickly
Pour the batter into a form (I have 25*40 cm) with parchment paper. bake for 20-25 minutes at a temperature of 165 degrees.
Cool the sponge, to get out of shape, cut into 2 parts.
Cooking Apple mousse: soak gelatine in Apple juice, leave to swell, then dissolve in a water bath or in the microwave.
Measure 500 g of Apple puree, whip it in a blender.
Continuing to whisk, add the dissolved gelatin. Beat another 5-6 minutes.
Measure out 200 ml of applesauce and set aside - we'll need it to make Apple cider parfait.
The remaining mousse to split into 2 parts to put them on the prepared cakes. put into the refrigerator until firm.
Prepare Apple marshmallows. Dissolve gelatin in 50 ml of Apple juice. The remaining juice (150 ml) sugar bring to a boil and cook the syrup for 5 minutes.
Gelatin dissolve in a water bath or in the microwave, begin whisking in the mixer on medium speed. still whisking, carefully pour it into the hot syrup. Beat about 5 minutes. Then add the citric acid, after 5 minutes add the soda. When the mass becomes viscous (even after 5 minutes) - marshmallows ready.
On the first cake with Apple mousse, put the greater part (about 3/4) of marshmallows. Take the second cake, turn it down and put mousse on a layer of marshmallow. On top lay the remaining marshmallows and refrigerate until firm.
Left to make an Apple parfait. Gelatin also soak in Apple juice. To set aside 200 ml of applesauce pour in the cream (the author used yogurt 400 ml - but I thought it was too much), whisking, add the dissolved gelatin. Put the already frozen layers and refrigerate until fully cured for a couple of hours. Cut with a hot knife, decorate as desired.
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