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Apple cakes with caramel mousse

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Apple cakes with caramel mousse

Very delicious Apple cake for the recipe "tart Taten", taken from Niksya. And many thanks to the chef for the recipe Ruletka delicious caramel mousse.


Cooking time- Number of servings6

Ingredients for Apple cakes with caramel mousse




Step-by-step instruction of cooking Apple cakes with caramel mousse


Step 1

Whisk 100 grams of butter with 70 g of sugar, a pinch of salt until fluffy and creamy.Whisk 100 grams of butter with 70 g of sugar, a pinch of salt until fluffy and creamy.


Step 2

Sift on top the flour mixture (125 grams) 1/2 teaspoon razryhlitelya.Sift on top the flour mixture (125 grams) 1/2 teaspoon razryhlitelya.


Step 3

Add 2 egg yolks.Add 2 egg yolks.


Step 4

Quickly knead the dough.Quickly knead the dough.


Step 5

Cover the dough with a sheet of parchment paper or cling film and roll it out so that it was possible to cut out 6 circles with a diameter of 7.5 cm.Cover the dough with a sheet of parchment paper or cling film and roll it out so that it was possible to cut out 6 circles with a diameter of 7.5 cm.



Step 6

This is the mold I used.This is the mold I used.


Step 7

Cut out the biscuits, prick with a fork. 
Put into the refrigerator at least 1 hour. 
You can also put a sand base in the muffin cups so that they are not deformed during the baking process. 
Preheat the oven to 200*C. 
Bake for 12-15 minutes. 
To give the cookies to cool completely.Cut out the biscuits, prick with a fork.
Put into the refrigerator at least 1 hour.
You can also put a sand base in the muffin cups so that they are not deformed during the baking process.
Preheat the oven to 200*C.
Bake for 12-15 minutes.
To give the cookies to cool completely.


Step 8

Apples.
Wash 4 large apples, peel them from the skin and cut into cubes. I took the Apple varieties Granny Smith — this large, green, they are sour and are usually used for cooking.


Step 9

In a small saucepan mix the honey and 50 gr and 30 gr of butter. Heat until the mixture becomes liquid, and fully combined. Do not bring to a boil.In a small saucepan mix the honey and 50 gr and 30 gr of butter. Heat until the mixture becomes liquid, and fully combined. Do not bring to a boil.


Step 10

Once the butter has melted, add the apples. Cook them until, until they become translucent and soft, stirring occasionally. 
Soak 4 grams of leaf gelatin in cold water.Once the butter has melted, add the apples. Cook them until, until they become translucent and soft, stirring occasionally.
Soak 4 grams of leaf gelatin in cold water.


Step 11

In a large pot pour half (about 50 grams) of sugar. Put on the fire and wait until it starts to melt. Add the second half and completely caramelizing sugar. To interfere can not be only from time to time shake pan so sugar is evenly distributed over the surface.In a large pot pour half (about 50 grams) of sugar. Put on the fire and wait until it starts to melt. Add the second half and completely caramelizing sugar. To interfere can not be only from time to time shake pan so sugar is evenly distributed over the surface.


Step 12

Meanwhile, heat another saucepan of 45 grams of the cream. Pour the warm cream into the caramelized sugar, after removing the saucepan from the heat and continually stirring. Return the pot to the fire and stir to dissolve caramel. Remove from heat,Meanwhile, heat another saucepan of 45 grams of the cream. Pour the warm cream into the caramelized sugar, after removing the saucepan from the heat and continually stirring. Return the pot to the fire and stir to dissolve caramel. Remove from heat,


Step 13

Add apples and swollen gelatin, stir.Add apples and swollen gelatin, stir.


Step 14

Spread out caramel apples in silicone molds for muffins. 
Put into the refrigerator while we prepare the caramel mousse.Spread out caramel apples in silicone molds for muffins.
Put into the refrigerator while we prepare the caramel mousse.


Step 15

Soak 8 grams of gelatin sheet in cold water before swelling. 
In a saucepan to warm 160 grams of 20% cream to t=80-90C. 
Cook the caramel over medium heat dry. Pour into a frying pan or a saucepan with a thick bottom 90 gr of sugar, shaking the pan by the handle, wait for complete dissolution of sugar and purchase of caramel reddish-Golden color... a spoon and a spatula as not to disturb!).Soak 8 grams of gelatin sheet in cold water before swelling.
In a saucepan to warm 160 grams of 20% cream to t=80-90C.
Cook the caramel over medium heat dry. Pour into a frying pan or a saucepan with a thick bottom 90 gr of sugar, shaking the pan by the handle, wait for complete dissolution of sugar and purchase of caramel reddish-Golden color... a spoon and a spatula as not to disturb!).


Step 16

Pour in the caramel cream. Be careful of hot splashes can fly pretty far, can burn hands. 
Cook, stirring constantly, until smooth. Remove the caramel from heat.Pour in the caramel cream. Be careful of hot splashes can fly pretty far, can burn hands.
Cook, stirring constantly, until smooth. Remove the caramel from heat.


Step 17

Dissolve the squeezed out gelatine in 25 g of hot water t=80*C. to Enter into more hot caramel. Cool. The caramel should still be warm, but not hot.Dissolve the squeezed out gelatine in 25 g of hot water t=80*C. to Enter into more hot caramel. Cool. The caramel should still be warm, but not hot.


Step 18

Beat the caramel, 98 gr cream cheese (Philadelphia) and 1.5 grams of vanilla extract (I used vanilla paste).Beat the caramel, 98 gr cream cheese (Philadelphia) and 1.5 grams of vanilla extract (I used vanilla paste).


Step 19

Chilled 33% cream vzbit in a solid foam.Chilled 33% cream vzbit in a solid foam.


Step 20

Before serving to lower surface silicone molds for 5-10 seconds in hot water. Gently remove the cakes from forms.Before serving to lower surface silicone molds for 5-10 seconds in hot water. Gently remove the cakes from forms.


Step 21

Pour yourself something who loves))) and...Pour yourself something who loves))) and...


Step 22

BON APPETIT, MY FELLOW COOKS!BON APPETIT, MY FELLOW COOKS!