Apple Mousse Cake Pomme d'Eve

Quick Summary: Apple mousse cake, or pomme d'Eve, is a Japanese layered dessert made with chocolate sponge, green apple mousse, caramel mousse, and caramelized apple slices, all set with gelatin and finished with a clear glaze. It takes time but uses simple techniques, making the original Hidemi Sugino cake easier to bake at home.

What is apple mousse cake?

The name pomme d'Eve means "Eve's apple," and it points to the cake's signature look. Slices of apple are set inside the mousse so that when the cake is cut, the fruit forms a cross-section that resembles a whole apple hidden in the center. That reveal is what makes this dessert so recognizable and what gives it its name.

The cake was created by the acclaimed Japanese pastry chef Hidemi Sugino, known for his refined, precise entremets. This version adapts his original recipe with more accessible ingredients and steps so you can recreate it in a home kitchen without professional equipment.

What is apple mousse?

Apple mousse is a light, airy dessert made by folding whipped cream into a sweetened green apple puree, then setting it with gelatin to hold its shape. In this cake, it forms one of the two mousse layers, giving a fresh, tart contrast to the caramel mousse.

Because the apple layer around the fruit is thickened with gelatin, some people search for this dessert as an "apple gelatin cake." The gelatin keeps the caramelized apple slices suspended in the cake and keeps each layer clean when you slice the cake.

Why you'll love this recipe

• A showstopping cut: the apple slices set into the mousse create a striking cross-section when sliced.
• Balanced flavor: tart green apple and warm caramel are layered, keeping the cake from being oversweetened.
• Simplified from the original: this version adapts Hidemi Sugino's recipe to be more affordable and easier to make at home.
• Make-ahead friendly: it needs chilling time, so you can build it in stages ahead of serving.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Eggs: Separate chilled egg whites from the yolks with an egg separator, then bring both to room temperature.

• Sugar: Use granulated white or caster sugar.

• Flour: Use all-purpose flour.

• Cocoa powder: Use unsweetened cocoa powder for the chocolate sponge.

• Grapeseed oil: This flavorless oil keeps the sponge tender; sunflower oil can be used as a substitute.

• Milk: Use whole or low-fat milk for the batter.

• Apples: Use green apples such as Granny Smith for the best tart flavor.

• Butter: Use unsalted butter.

• Ground cinnamon: Adds a warm, spicy note that pairs well with apples.

• Grand Marnier or rum: Either adds a pleasant alcoholic note to the caramelized apples.

• Gelatin: Use unflavored gelatin powder such as Knox; add it as directed, with no need to bloom it first.

• Whipping cream: Keep it cold so it whips properly.

• Lemon juice: Use fresh juice from an untreated lemon.

Equipment

To make this apple mousse cake, you will need a few tools:

• stand mixer
• silicone baking mat
• frying pan
• food processor
• cake ring
• acetate cake collar
• cooking thermometer
• fine-mesh sieve
• cake board

How to make an apple mousse cake

Step 1. To make the chocolate biscuit, preheat the oven to 355°F (180°C). Using an electric or a stand mixer, beat egg yolks with sugar for 10 minutes in a bowl. Add grapeseed oil and beat again (photo 1).

Step 2. Once the mixture becomes homogeneous, delicately add the sifted flour and cocoa powder. Gradually add milk (photo 2).

Step 3. In a separate bowl, beat the egg whites (photo 3), then fold them into the main mixture with a rubber spatula (photo 4).

Step 4. Spread the dough to a thickness of 1 cm on a silicone baking mat or a parchment-lined baking sheet. Bake for 10 minutes.

Step 5. Remove the biscuit from the oven and let it cool. Cut two 7-inch (18 cm) disks (photo 5).

Step 6. To caramelize apples, cut unpeeled apples into slices about ½ inch (1.3 cm) thick (photo 6).

Step 7. Heat a nonstick frying pan with sugar over medium heat until it makes caramel. Do not use any utensils; shake the pan over your stove.

Step 8. Add butter and ground cinnamon, and mix. Add apple slices and cook, stirring with a wooden spatula, for 6 to 8 minutes until the apples are soft (photo 7).

Step 9. Add Grand Marnier, mix, and take from the heat. Drain apples through a colander and let them cool down (photo 8).

Step 10. To make the green apple mousse, peel and core apples, and cut them into small cubes. Place them in the bowl of a food processor.

Step 11. Add lemon juice, sugar, and rum and process to make apple puree (photo 9).

Step 12. Transfer the puree to a saucepan and heat to 140°F (60°C) (do not boil!). Add the gelatin and mix until dissolved (photo 10).

Step 13. Place apple puree in a shallow dish and let it cool to room temperature.

Step 14. In a separate, clean bowl, whip the cold whipping cream until soft peaks (photo 11), then add to the cooled apple puree. Mix well with the spatula (photo 12).

Step 15. To assemble the cake, cover the bottom of the mousse cake ring, adjusted to 7 inches (18 cm) in diameter, with plastic wrap.

Step 16. Line the sides of the ring with an acetate cake collar. Arrange caramelized apples in a circular pattern on the bottom, placing them directly on the plastic (photo 13).

Step 17. Cover apples with the green apple mousse (photo 14).

Step 18. Place the first chocolate disk (photo 15) and refrigerate until the next step.

Step 19. To make caramel, mix sugar and water in a saucepan, then heat over medium heat until golden. Remove from the heat and carefully add hot cream (photo 16).

Step 20. Bring caramel over low heat and stir until homogeneous. Remove it from the heat, add ground cinnamon, and mix (photo 17).

Step 21. To make the caramel mousse, whisk the eggs with sugar in another saucepan using a hand whisk.

Step 22. Slowly pour the caramel into the eggs/sugar mixture, stirring constantly.

Step 23. Bring the mixture to a low to medium heat and cook until the cooking thermometer shows 181°F (83°C). Stir constantly while cooking (photo 18).

Step 24. Transfer the preparation to a shallow plate, cover it with plastic wrap, and let it cool to 140°F (60°C).

Step 25. Once it reaches 140°F (60°C), add gelatin and mix. Let it cool to 77°F (25°C), then whisk with an electric mixer to aerate.

Step 26. Whip the cream in a clean bowl until soft peaks form. Add whipped cream to the cooled caramel mixture and mix with the spatula (photo 19).

Step 27. To finish assembling the cake, remove it from the refrigerator and pour the caramel mousse over the chocolate biscuit. Spread it with a small offset spatula (photo 20).

Step 28. Place the second chocolate disk (photo 21) on top, cover with plastic wrap, and refrigerate the cake for 12 hours.

Step 29. To make the neutral glaze, mix the sugar and water in a small saucepan, bring to a boil over medium heat, and cook for 2 to 3 minutes.

Step 30. Remove from the heat and let it cool to 140°F (60°C). Add the gelatin and mix until dissolved.

Step 31. If there are lumps, pass them through a fine-mesh sieve. Add the lemon juice, mix, and cook until it reaches 77°F (25°C).

Step 32. Take the cake out of the fridge and turn it. Carefully remove the ring and place the cake on a wire rack over a baking sheet.

Step 33. Pour the glaze over the cake (photo 22). Using a cake lifter, transfer it to a cake board and refrigerate for at least one hour.

Expert tips

1. Use unpeeled apples to caramelize or peel apples with a vegetable peeler if preferred.
2. Cut apple slices thicker (if desired) and arrange them at the bottom of the cake ring in a pattern you like.
3. Use gelatin powder to make this mousse cake (no need to dissolve in water). You can also replace 10 g of powdered gelatin with 4 gelatin sheets soaked in cold water for 10 minutes and drained before use.
4. Use a cooking thermometer to check the required temperature while making the cake.

Recipe variations

• Different apples: swap Granny Smith for another firm, tart apple, such as Bramley, to change the flavor while keeping the structure.
• Spice it up: add a pinch of nutmeg or a little vanilla to the caramelized apples for a warmer, spiced note.
• Alcohol-free: leave out the Grand Marnier and rum, or replace them with a splash of apple juice.
• Nutty crunch: sprinkle toasted almonds or hazelnuts over the caramelized apple layer for extra texture.

Storing & freezing

Store apple mousse cake in the refrigerator, loosely covered, for up to 3 days. Because it is a mousse-based cake set with gelatin, keep it chilled until shortly before serving to keep the layers firm.

To freeze, assemble the cake, cover it with plastic wrap, and freeze it in the ring for up to 1 month. To serve, unwrap and turn it over. Warm the ring in your hands to release it, then thaw it in the refrigerator for a few hours. Apply the neutral glaze about 1 hour before serving, and chill for at least 1 hour.

Recipe FAQ

What is an apple gelatin cake?
It is another name people use for this apple mousse cake. The layer of caramelized apples is set with gelatin so the fruit stays suspended inside the cake and each slice keeps a clean, layered cross-section.

What apples are best for apple mousse cake?
Tart green apples such as Granny Smith work best. They hold their shape when caramelized, giving the mousse a fresh, tangy flavor that balances the caramel.

How do you make green apple mousse?
Peel, core, and puree green apples with lemon juice and sugar. Heat the puree, dissolve the gelatin, cool, then fold in cold whipped cream. The gelatin sets the mousse so it holds its shape in the cake.

Can you make this apple mousse cake in advance?
Yes. Assemble the cake and refrigerate it overnight. The next day, make a neutral glaze, pour it over the cake, and chill it for at least 1 hour before serving.

Can you freeze this mousse cake?
Yes. Assemble the cake, cover it with plastic wrap, and freeze it in the ring for up to one month. To serve, unwrap and turn it over. Warm the ring in your hands to release it, then thaw it in the refrigerator for a few hours. Add the glaze 1 hour before serving, and chill for at least 1 hour.

How many calories are in a slice of apple mousse cake?
One slice has about 533 calories, based on the recipe as written.

Love apple desserts? Try these next!

If you love baking with apples, try these next:

• Tarte Tatin aux Pommes (Apple Tarte Tatin)
• Modern French Caramel Apple Tart
• Apple and Blueberry Crumble
• Sponge Apple Cake
• Apple Crumble Bread
• French Apple Fritters
• Apple and Olive Oil Cake
• Easy Caramelized Apples
• Browse all the Cake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from https://katelig.livejournal.com/. It was originally published on September 16, 2018. The recipe has been revised to include improved content and photos.