Description
Gentle oat cakes, full of Apple and cherry mousse and a gourmet nutty flavor that forms the base of this delicious cake... In my opinion, the perfect combination...
Ingredients
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Chicken egg
2 piece
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Sugar
200 g
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Yogurt
200 ml
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Butter
50 g
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Oat flour
120 g
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Flour
30 g
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Leavening agent
1 tsp
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Apple
500 g
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Cherry
80 g
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Water
5 Tbsp
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Cinnamon
0.5 tsp
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Nutmeg
0.5 tsp
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Gelatin
10 g
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Nuts
200 g
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Sugar
110 g
Cooking
Beat eggs with sugar white.
Add the melted butter and yogurt, mix well. Enter oat and wheat flour, baking powder and mix thoroughly.
Rectangular shape (I size 30 to 24) to pave with parchment paper or foil and grease with vegetable oil. Pour the batter and distribute evenly.
Bake in a preheated 180 degree oven for 30 minutes. Allow to cool completely and cut in half.
Apple peel and core and cut into small slices. Add cherries, sugar and 1 tbsp water and sprinkle with cinnamon and nutmeg.
Put in microwave on high for 3-5 minutes until tender. Let cool slightly and beat with a blender. Gelatin dissolved in 2 tbsp hot water and add to the mousse, stir well.
Divide the mousse into 3 equal parts. At each cake to put a layer of mousse and place in refrigerator to let the mousse has set.
The pan refractory bottom add sugar and 2 tbsp water, bring to a boil.
Add nuts and mixed thoroughly until complete evaporation of water. When the nuts are covered with sugar crystals, then place in a bowl. (This and the previous steps can be skipped, taking ready candied nuts).
Give the nuts to cool and grind in a blender. Divided into 2 parts. 1 piece to sprinkle on top of a single, smeared mousse cake. 2 part mix with 3 the rest of the mousse.
Cake with mousse and chopped nuts cover with the second cake layer with the mousse down. On top put the mixture of mousse and nuts.
Place in refrigerator for 4 hours. (Photo, unfortunately, had to do without waiting for the specified time, so the pieces are not so neat as it should.) Decorate the op desired.
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