Apple cake with caramel Bavarian mousse

Description

Apple cake with caramel Bavarian mousse with cinnamon. This cake I came across on the Internet. He was inspired by the cake "Mozart" from Pierre Herme. Very tasty, tender sponge cake, crispy shortcake with hazelnut flavor and cinnamon notes. Bright, light, delicate mousse and caramel apples. Cooking a cake can be divided into two stages. On the first day to prepare the biscuit dough. On the second day to make the mousse and caramel apples, and bake shortcake. I don't like sweets and don't eat cakes, but I will say that I was very pleasantly surprised.

Ingredients

Butter

60 g
Chicken egg

6 piece
Sugar

200 g
Flour

150 g
Butter

220 g
Powdered sugar

50 g
Nuts

40 g
Yolk egg

3 piece
Cinnamon

2 tsp
Salt
Rum

1 Tbsp
Leavening agent

0.25 tsp
Flour

280 g
Apple

3 piece
Brown sugar

3 Tbsp
Sugar

3 Tbsp
Lemon juice

1 Tbsp
Cinnamon

0.75 tsp
Butter

1 Tbsp
Cream

200 ml
Brown sugar

6 Tbsp
Powdered sugar

1 Tbsp
Milk

200 ml
Cinnamon

1 piece
Gelatin
Water

50 ml
Yolk egg

4 piece

Cooking

1. The form of 23 cm to cover the parchment, drizzle with oil and sprinkle with flour. Preheat the oven to 180C. Melt butter. Beat eggs with a mixer in a water bath with sugar until the sugar is dissolved and mixture foam. Then remove from water bath and beat another 5-8 minutes. Weight should increase threefold. Gently pour half of the melted butter. Portions to enter the flour, stirring with a spatula. Then pour rest of the oil. Pour the batter into the form and bake 25 minutes.

2. Then the cake to cool, remove from the mold and cut into 2 Korzh.

3. For sand TES beat butter with sugar until air condition.

4. Add nuts, grated yolks, cinnamon, salt and rum. Whisk a couple of minutes. Then add flour with baking powder quickly knead the dough. The dough is put in a bag and put into the fridge for an hour. (this dough can be stored in the refrigerator for 2 days).

5. Then divide the dough into 2 parts, roll out thinly between layers of cling film, place the cakes gently in the pan. Cut out circles of the necessary diameter. Remove baking sheet for 20 minutes in the refrigerator. Then bake the cakes for about 15 minutes. Careful, the cakes are very fragile.

6. For the caramel apples. Apples clean the core and peel and cut into slices.

7. Mix apples with sugar, cinnamon and lemon juice. In a pan melt the butter, spread the apples and cook on low heat for about 10 minutes. The apples should be soft but not falling apart.

8. The cream for the mousse beat the cream with the icing sugar and put into the refrigerator. Two tablespoons of sugar, mix with the yolks. Gelatin cover with water. The remaining sugar pour into a bucket or a saucepan, add the broken cinnamon stick, put on fire, not to interfere, so that the sugar melted and became caramel color.

9. Then pour in the milk, the mixture will bubble and caramel will harden partially. Bring mixture to a boil, so that the caramel melted. Cinnamon remove.

10. Beat the yolks and in a thin stream to enter in the caramel mixture. Put the saucepan on a small fire and stir, without boiling, until the mixture thickens. Remove from the heat. Gelatin heated to dissolve and mix with caramel mass.

11. When the mass has cooled to room temperature, and to enter into the cream.

12. In the form place a layer of cake, sprinkle caramel apples.

13. On apples pour the mousse.

14. Put the second cake biscuit. Cool the cake in the refrigerator before full hardening of the mousse.

15. On dish put one layer of sand, (again let me remind you that cakes are very fragile), then cake and top with second shortcake layer. Decorate with Apple chips and cinnamon sticks.

Bon appetit!

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