Can you make this apple mousse cake in advance?

Yes, you can assemble the cake and keep it in the refrigerator overnight. The next day, make a neutral glaze, pour it over the cake, and let it chill for at least one hour.

Can you freeze this mousse cake?

Yes, you can freeze this cake. Assemble the cake, cover it with plastic and freeze it (being in the ring) for up to one month. On the day of serving, remove the plastic, and turn the cake over. Warm up the cake ring with your hands or a blow torch and carefully lift the cake ring. Place the cake in the refrigerator for a few hours to thaw. One hour before serving, apply a neutral glaze and refrigerate for at least one hour.

Apple Mousse Cake Pomme d'Eve

A single slice of apple mousse cake on a red dessert plate with a tea set.

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5 from 2 reviews

Apple mousse cake - Eve's apple, or pomme d'Eve in French, is a sophisticated layered dessert with different textures and flavors. Sauteed caramelized apples are combined with the green apple and caramel mousse and chocolate sponge. It is an amazing dessert for apple lovers!

Author: Irina Totterman
Total Time: 3 hours (plus chilling time)
Yield: 8 1x
Category: Cakes
Method: Baking
Cuisine: Japanese

Ingredients

Scale

For the chocolate biscuit:

4 large eggs (4 egg yolks + 4 egg whites)
1/4 cup + 1/2 tablespoon (65 g) granulated sugar
1/3 cup + 1 tablespoon (50 g) all-purpose flour
2 tablespoons (15 g) cocoa powder
2 1/3 tablespoons (30 g) grapeseed oil
7 teaspoons (35 g) milk

For caramelized apples:

2 green apples (medium size)
3 1/2 tablespoons (50 g) granulated sugar
1 oz. (30 g) unsalted butter
1 teaspoon ground cinnamon
1 tablespoon liquor Grand Marnier

For the green apple mousse:

2 green apples (medium size)
1 tablespoon rum
1 1/2 envelops (10 g) gelatin powder
2/3 cup + 3 tablespoons (200 g) whipping cream
1 teaspoon lemon juice
2 tablespoons (28 g) granulated sugar

For the caramel:

1/3 cup + 1 1/2 tablespoons (100 g) granulated sugar
7 teaspoons (35 ml) water
1/3 cup + 1 1/2 tablespoon (100 g) whipping cream

For caramel mousse:

3 large egg yolks
2 teaspoon (10 g) granulated sugar
1 teaspoon ground cinnamon
1 1/2 envelops (10 g) gelatin powder
1/3 cup + 1 1/2 tablespoon (100 g) whipping cream

For the neutral glaze:

1/3 cup + 1 1/2 tablespoon (100 g) granulated sugar
2/3 cup + 5 tablespoons (230 ml) water
1 tablespoon gelatin powder
1 teaspoon lemon juice

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** If needed, please refer to Baking Conversion Charts.

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Instructions

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. Once the mixture becomes homogeneous, delicately add the sifted flour and cocoa powder. Gradually add milk. In a separate bowl, beat the egg whites and add them to the main preparation with a rubber spatula.
Spread the dough to the thickness of 1 cm on a silicone baking mat or a baking sheet lined with parchment. Bake for 10 minutes. Take the biscuit out of the oven, let it cool. Cut two 7-inch/18-cm disks.
To caramelize apples, cut unpeeled apples into slices up to about 1/2-inch/1 - 1.5 cm thick. Heat a non-stick frying pan with sugar over medium heat until making caramel. Do not use any utensils, just shake the pan over your stove. Add butter and ground cinnamon, and mix. Add apple slices and cook, regularly turning them with a wooden spatula for 6 to 8 minutes until the apples become soft. Add Grand Marnier, mix and take from the heat. Drain apples through a colander and let them cool down.
To make the green apple mousse, peel, core apples, and cut them into small cubes. Place them in the bowl of a food processor. Add lemon juice, sugar, and rum and process to make apple puree. Transfer puree in a saucepan and heat it to 140 F/60 C (do not boil!). Add gelatin and mix until gelatin is dissolved. Place apple puree in a shallow dish and let it cool to room temperature.
In a separate clean bowl, whip the cold whipping cream until soft picks and add to the cooled apple puree. Mix well with the spatula.
To assemble the cake, cover the bottom of the mousse cake ring adjusted to 7 inches/18 cm in diameter with plastic film. 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. Cover apples with the green apple mousse. Place the first chocolate disk and refrigerate until the next step.
To make caramel, in a saucepan, mix sugar and water and heat over medium heat to get golden caramel. Take it off the heat and carefully add hot cream. Bring caramel over low heat and stir until homogeneous. Take it out of the heat, add ground cinnamon and mix.
To make the caramel mousse, in another saucepan, whisk eggs with sugar using a hand whisk. Slowly pour the caramel into the eggs/sugar mixture, stirring constantly. Bring the mixture over low to medium heat and cook until the cooking thermometer shows 181 F/83 C. Stir constantly while cooking. Transfer the preparation to a shallow plate, cover with plastic and let it cool to 140 F/60 C. Once it reaches 140F/60 C, add gelatin and mix. Let it cool down to 77F/25 C and whisk with an electric mixer to aerate.
Take a clean bowl and whip whipping cream until the soft picks. Add whipped cream to the cooled caramel mixture and mix with the spatula.
To finish assembling the cake, take it out of the refrigerator and pour the caramel mousse on top of the chocolate biscuit. Spread it with a small offset spatula. Place the second chocolate disk, cover with plastic, and refrigerate the cake for 12 hours.
To make the neutral glaze, in a small saucepan, mix sugar, water and bring it over medium heat to cook for 2 to 3 minutes. Take it off the heat, let it cool to 60 C. Add gelatin and mix until it is dissolved. If there are lumps, pass them through a fine-mesh sieve. Add lemon juice, mix and let it cook to 25 C.
Take the cake out of the fridge, turn the cake. Carefully remove the ring and place the cake on a wire rack over a baking sheet. Pour the glaze over the cake. Using a cake lifter, transfer it to a cake board and refrigerate for at least one hour.

Notes

Use unpeeled apples to caramelize or peel apples with a vegetable peeler if preferred.
Cut apple slices thicker (if desired) and arrange them at the bottom of the cake ring in a pattern you like.
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.
Make sure to use a cooking thermometer to check the required temperature while making the cake.

Nutrition

Serving Size: 1 slice
Calories: 533
Sugar: 56.3 g
Sodium: 84 mg
Fat: 26.6 g
Saturated Fat: 13.3 g
Carbohydrates: 68 mg
Fiber: 3.8 g
Protein: 10 g
Cholesterol: 234 mg

Find it online: https://www.bakinglikeachef.com/cake-eves-apple-hidemi-sugino/