Apple Cake with Caramel

Apple in three layers: spiced apple cake, apple caramel and apple mousse topped with velvety caramel chocolate. A little treat for an afternoon with friends.

APPLE CAKE WITH CARAMEL

APPLE CAKE:
60 G SOFTENED BUTTER
25 G SUGAR
25 G BROWN SYGAR
1 M/L EGG
60 G FLOUR
1/2 TSP. BAKING POWDER
1 TSP. VANILLA PASTE
1 TSP. GROUND CINNAMON
1/4 TSP. FINE SALT
1 APPLE, PEELED AND GRATED
1 TBSP. SPARKLING WATER

Grease and line a 15×15 cm form with parchment paper.

Heat the oven to 175 degrees celcius.

Whisk butter, sugar and brown sugar creamy.

Add the egg.

Mix flour, baking powder, vanilla paste, cinnamon and salt in a bowl, sift it into the egg mixture and whisk it together.

Fold the grated apple into the batter with a rubber spatula.

Finally add the sparkling water and pour the batter into the mould.

Smooth out the batter to make sure the surface is even.

Bake the cake in the middle of the oven for approx. 20 min or until a toothpick comes out clean.

APPLE CARAMEL COMPOTE:
2 APPLES
½ DL SUGAR
10 G BUTTER
2 TBSP. HEAVY CREAM 38%
A PINCH OF FINE SALT

Peel the apples, remove the cores and cut them into smaller cubes.

Put the apple in a pan with the sugar and let them cook over medium-low heat until the sugar has melted. Stir gently once in a while to prevent the apples from burning.

Add butter and mix it into the melted sugar.

Cook until the apple cubes are soft and tender without turning to mush.

Add in the cream, mix it all together into a sauce and let it cook into a delicious and light golden brown caramel.

Spread the apple caramel in a thin layer over the cake, sprinkle with a little salt and let it cool slightly before covering the caramel with cling film and placing the mould in the freezer until the caramel is frozen.


APPLE MOUSSE:
3 SHEETS OF GELATINE
300 G APPLES, WHOLE WEIGHT
2 TBSP LEMON JUICE
50 G APPLE JUICE, UNSWEETENED
½ TSP VANILLA  PASTE
1½ TBSP. SUGAR
200 G HEAVY CREAM 38%

Soak the gelatine in cold water, approx. 5-10 min.

Peel and core the apples and cut them into small pieces.

Put all the ingredients, except the cream, in a saucepan and cook it all tender and the moisture has evaporated, it takes about 15 min.

Blend the apple compote into a mash. It doesn’t matter if there are a few pieces of apple her and there, it just adds a little bite to the mousse.

Squeeze the water out of the gelatine and melt it in the mash.

Let the apple mash cool down to room temperature, then whip the cream to a whipped cream with soft peaks.

Fold apple mash and whipped cream together.

Fill a piping bag with the mousse and pipe it in a Silikomart fashion eclair mould.

ASSEMBLY:

Remove the cake from the freezer and cut it into pieces of about 1×11 cm.

Press the pieces lightly into the mousse, with the caramel facing down, so that they are aligned with the top and smooth out the mousse with a spatula so that it is even and flat.

Cover the cakes with cling film and place the mould in the freezer for at least a couple of hours till they are completely frozen.

CHOCOLATE COVER:
300 G CALLEBAUT GOLD CHOCOLATE
30 G FLAVOUR NEUTRAL OIL
SPECIAL MOMENTS CHOCOLATE BITES, COPPER COLOUR
EDIBLE GOLD DUST

Melt the chocolate and mix in the oil.

Gently push the frozen cakes out of the mould.

Insert a toothpick in the center of the bottom of the frozen cakes and give them a quick dip, letting excess chocolate drip off.

The chocolate will harden quickly and then you can gently pry or turn the toothpick out again, while the part of the cake that is not dipped in chocolate rests on your fingers. Then you can carefully place the cake on a plate.

Garnish with chocolate balls, dip the balls in a little chocolate so they stick better to the cakes.

Sprinkle some gold dust over the top of the cakes with a clean brush.

Let the cakes thaw on a platter.

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