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Sponge nut cake with caramel apples, cream and caramel mousse

Sponge nut cake with caramel apples, cream and caramel mousse

Category: Confectionery
Sponge nut cake with caramel apples, cream and caramel mousse

Ingredients

Nut biscuit
egg C1 4 pcs (210 g.)
sugar 190 g
vanilla sugar 10 g
walnuts 135 g
baking powder 1 tsp
salt chips.
premium wheat flour 170 g
Caramel cream
sugar 70 g
yolk 1 PC.
corn starch 12 g
gelatin b / r 2 g
water for gelatin 10 g
water for caramel 1 tbsp. l.
butter 50 g
vanilla taste
salt chips.
fat cream 150 g
Caramel apple layer
fat cream 60 g
butter 40 g
gelatin b / r 3 g
water for gelatin 15 g
water for caramel 2 tsp
cinnamon 1/2 tsp
peeled apple 130 BC
sugar 70 g
Caramel mousse
sugar 25 + 100 g.
corn starch 8 g
gelatin b / r 10 g
water for gelatin 50 g
water for caramel 2 tbsp. l.
fat cream 200 ml.
egg C1 2 pcs.
vanilla taste
milk 125 ml.
-------- -----
ring d 16 2 pcs.
shape d 18 3 pcs.

Cooking method

  • Sponge nut cake with caramel apples, cream and caramel mousseMix the nuts with two tablespoons of flour from the total. Grind.
    Sponge nut cake with caramel apples, cream and caramel mousseMix the rest of the flour with baking powder, sift. Add chopped nuts and stir.
    Sponge nut cake with caramel apples, cream and caramel mousseBeat eggs with salt, vanilla and plain sugar until they increase in volume by 2.5-3 times and lighten.
    Sponge nut cake with caramel apples, cream and caramel moussePour in the flour and nut mixture. Mix gently by folding. It turns out a very airy biscuit dough.
    Sponge nut cake with caramel apples, cream and caramel mousseDivide the dough into three forms. Place baking paper on the bottom of the molds. Bake in an oven preheated to 180 degrees for 15-20 minutes. If there are not so many forms, then bake in one. Increase the baking time to 40-45 minutes.
    Sponge nut cake with caramel apples, cream and caramel moussePull out forms. Let the biscuits cool until warm, cut out of the molds. Cool completely on a wire rack. Wrap each biscuit in foil and refrigerate for at least 4 hours. If you baked one biscuit, then wrap it too.
    Sponge nut cake with caramel apples, cream and caramel mousseCooking caramel cream. Soak the gelatin. Let it swell. Mix the yolk with starch and ten grams of sugar from the total amount, add a tablespoon of cream from the total amount. Heat the rest of the cream.
    Sponge nut cake with caramel apples, cream and caramel moussePour the remaining sugar into a ladle. Add water. Put on fire, stirring occasionally, dissolve sugar. Boil. Then do not stir the sugar, but shake it in the ladle. Bring sugar to caramel color.
    Sponge nut cake with caramel apples, cream and caramel moussePour hot cream over the caramel. Stir until sugar is completely dissolved. Pour the yolk-starch mixture in a thin stream. Bring to a boil, stirring occasionally, and thicken. Add butter. Boil. Remove from heat.
    Sponge nut cake with caramel apples, cream and caramel mousseAdd salt, vanilla and swollen gelatin. Stir.
    Sponge nut cake with caramel apples, cream and caramel mousseStrain the mass. Allow to cool.
    Sponge nut cake with caramel apples, cream and caramel mousseTighten the ring on one side with plastic foil. Lubricate the film. Place the ring on a flat board. Pour out the cream. Smooth out and send to the freezer for 2-3 hours.
    Sponge nut cake with caramel apples, cream and caramel mousseCooking the caramel-apple layer. Soak gelatin. Cut the apples into small cubes. Heat the cream.
    Sponge nut cake with caramel apples, cream and caramel moussePour sugar into a ladle. Add water. Put on fire, stirring occasionally, dissolve sugar. Boil. Then do not stir the sugar, but shake it in the ladle. Bring sugar to caramel color. Pour in hot cream. Stir until sugar is completely dissolved. Add oil. Boil.
    Sponge nut cake with caramel apples, cream and caramel mousseAdd apples. Let it boil and boil for 1-2 minutes. Remove from heat.
    Sponge nut cake with caramel apples, cream and caramel mousseAdd swollen gelatin and cinnamon. Stir.
    Sponge nut cake with caramel apples, cream and caramel mousseRing on one side tighten with foil. Lubricate the film. Place the ring on a flat board.Place apples and pour caramel on top. Send to the freezer for 2-3 hours.
    Sponge nut cake with caramel apples, cream and caramel mousseCooking caramel mousse. Soak gelatin and let it swell. Divide the eggs into whites and yolks. Mix the yolks with starch and 25 grams of sugar. Pour in milk. Stir. Put on fire. Bring to a boil and thicken. Remove from heat. Add gelatin and stir. Cool until warm.
    Sponge nut cake with caramel apples, cream and caramel mousseBeat the whites with two teaspoons of sugar from the total weight.
    Sponge nut cake with caramel apples, cream and caramel mousseMix the remaining sugar with water. Put on fire, stirring, dissolve sugar. Boil. Then do not stir the sugar, but shake it in the ladle. Bring sugar to caramel color.
    Sponge nut cake with caramel apples, cream and caramel mousseBeat the whites in a thin stream and pour in the caramel. Beat until firm and at room temperature.
    Sponge nut cake with caramel apples, cream and caramel mousseAdd the custard base. Stir until smooth.
    Sponge nut cake with caramel apples, cream and caramel mousseWhip cold cream until fluffy. They should remain semi-whipped, almost liquid.
    Sponge nut cake with caramel apples, cream and caramel mousseMix the cream with the custard base. Divide the mousse in half. The mousse freezes quickly. Therefore, everything should be prepared for assembling the cake.
    Sponge nut cake with caramel apples, cream and caramel mousseIf you have baked one biscuit, then cut it into 3 cakes. Cover the sides of the split ring with pastry tape. Lay out the first cake. Saturate in regular sugar syrup consisting of 100 grams of water and 30 grams of sugar. Place the caramel-apple layer in the center. Fill the sides and top of the layer with mousse. Cover with a second biscuit. Soak. Lay out the cream and repeat the step with the mousse. Cover with the last biscuit and soak. Tighten with plastic wrap and refrigerate overnight.
    Sponge nut cake with caramel apples, cream and caramel mousseTake out, release from the ring and film. Align with your favorite cream and decorate as desired.
    Sponge nut cake with caramel apples, cream and caramel mousse
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

I made a very tasty cake. Aromatic, caramelized and sweet. Next time, I will reduce the sugar by 20 grams in a biscuit and add a little more apples to the layer. Recommend!

ElenaM
Angela, how delicious! Today I was just thinking, what kind of caramel cake to make? And here the recipe is already ready! Bravo!
ang-kay
Elena, Thank you. I hope the cake comes in handy.
Quote: ElenaM
The flour is lost somewhere in the biscuit
Thank you for your attention. Oh, how hard it is to insert it now! This is now to rewrite all the ingredients (((
Yarik
Angela, bravo, how I like your style in cake decorating!
Corsica
Angela, thank you for the beauty and inspiration!
Larissa11
Thanks for the recipe, I'll cook it soon.
ang-kay
Yaroslavna, Ilona, Larson, girls, thanks for the praise and attention. Hope you find it useful.
Quote: Yarik
style
Yaroslavna, did not even assume that I have it. It seems to me that decorating is somehow very simple and monotonous.
Olekma
Angela, for the first time I decided to cook according to your recipe. It is always written in such detail, it seems to me a lot of beeches - difficult. But no, I have already baked a biscuit, made a caramel cream, for some reason the apple cream has leaked. Now I'm going to make caramel again and pour the apples.
In general, the eyes are afraid - the hands do!
There is not much left, to prepare the mousse, I worry about it most of all, and collect it. Wish me good luck.
ang-kay
Quote: Olekma
Now I'm going to make caramel again and pour the apples.
Katerina, in the same place apples along with caramel then need to be boiled. In order not to run out, you need to cool well. You can also put the ring in the freezer with a film and pour it in two steps.
Quote: Olekma
prepare mousse, I worry about it the most, and collect. Wish me good luck.
Everything will work out! I hold my fists and wait with impressions)
Olekma
Quote: ang-kay
Katerina, in the same place, apples along with caramel then need to be boiled. In order not to run out, you need to cool well. You can also put the ring in the freezer with a film and pour it in two steps.
I did so.
Apparently my apples gave a lot of liquid during cooking, after it had completely cooled down, I went for a walk for 1 hour, poured it into the mold and it leaked. I'll pour it again now.

Thank you!
ang-kay
Katerina, do it in two steps. Fill in a layer and freeze.
Olekma
Angela, shouldn't there be starch in the custard base? It came out liquid, in your photo in a saucepan it is thick, I even have a cooled liquid. I took it out into the cold, minus outside, I'll wait.
And the apple cream still grabbed well!
ang-kay
Katerina, so there is also 8 grams.
Quote: ang-kay
Mix the yolks with starch and 25 grams of sugar.
Quote: Olekma
apple still grabbed well!
Fine)
Quote: Olekma
It came out liquid, in your photo in a saucepan it is thick, I even have a cooled liquid.
Melt a couple more grams of gelatin. Let it swell with 10 grams of water. And pour in there, since you forgot the starch.
Olekma
Well, in general, I messed up with mousse
I looked about starch several times and did not see it. But it would have happened if I hadn't missed the moment. But the custard base grabbed, the mixer broke it into grains in the proteins, tangibly, but tasty!
I collected a cake with such a mousse. It will be necessary to work on the mistakes. Now calm and without fuss. I know that nothing complicated and it will be very tasty, since it is so tasty separately! I'll come back tomorrow morning. Good night
ang-kay
Yes, it takes longer to write than to do). Good night. I'm waiting)
VitaVM
Angela, Thank you. Nice recipe. Took myself
ang-kay
Vita, I will be glad. if useful)
Olekma
Today I tried the cake, it's very tasty!
Despite my mousse, it is smeared, it is delicious!
Angela thanks for the recipe!
ang-kay
Katerina, and wonderful. The cake is delicious. That's for sure)
thrill
Angela, thanks for the interesting recipe! I will add the composition to the orders. I'm sure it's delicious
ang-kay
Love, I will be glad if customers appreciate it)
irisha_b
I just went to the forum to choose a cake for my daughter's birthday, and Angela has a new recipe and so by the way! Angela, tell me, what kind of cream did you align? And did you make caramel streaks?
ang-kay
Irina, I will be glad if it comes in handy)
The first layer is ganache butter + white chocolate. Then she covered it with protein oil. Caramel streaks.
Larissa11
Quote: ang-kay

Irina, I will be glad if it comes in handy)
The first layer is ganache butter + white chocolate. Then she covered it with protein custard. Caramel streaks.
Good day, and my protein cream has slipped from the ganache, what did I do wrong? What could this be from?
ang-kay
Larson, I made a protein oil cream, I wrote incorrectly in a hurry. Corrected. I can't just say about protein. Although I shouldn't have had it with ganache, if I'm not mistaken.
Larissa11
Thank you very much for your reply.
ang-kay
Larsonand how about the cake? Everything worked out, except for alignment, and did you like it?
Larissa11
I especially liked the caramel-apple layer in the cake. I've never put apples in a cake yet, but it's just class. Probably I'll try to do it again, if I'm not too lazy. Thank you.

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