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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, or pomme d'Eve, is a Japanese layered dessert made with chocolate sponge, green apple mousse, caramel mousse, and caramelized apple slices set in a gelatin apple layer. This apple mousse cake recipe adapts Hidemi Sugino's classic to be easier to bake at home.

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

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

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

Instructions

  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. Once the mixture becomes homogeneous, delicately add the sifted flour and cocoa powder. Gradually add milk. In a separate bowl, beat the egg whites, then fold them into the main mixture with a rubber spatula.
  2. Spread the dough to a thickness of 1 cm on a silicone baking mat or a parchment-lined baking sheet. Bake for 10 minutes. Remove the biscuit from the oven and let it cool. Cut two 7-inch (18-cm) disks.
  3. To caramelize apples, cut unpeeled apples into slices about 1/2 inch (1.3cm) thick. Heat a nonstick frying pan with sugar over medium heat until caramelizing. Do not use any utensils; just shake the pan over your stove. 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. Add Grand Marnier, mix, and take from the heat. Drain the apples through a colander and let them cool.
  4. 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. Add lemon juice, sugar, and rum, and process to make apple puree. Transfer the puree to a saucepan and heat to 140°F (60°C) (do not boil!). Add the gelatin and mix until dissolved. Place apple puree in a shallow dish and let it cool to room temperature.
  5. In a separate, clean bowl, whip the cold whipping cream until soft peaks form, then add it to the cooled apple puree. Mix well with the spatula.
  6. To assemble the cake, cover the bottom of the mousse cake ring, adjusted to 7-inch (18 cm) in diameter, with plastic wrap. Line the sides of the ring with an acetate cake collar. Arrange the caramelized apples in a circle on the bottom, placing them directly on the plastic. Cover apples with the green apple mousse. Place the first chocolate disk in the refrigerator until the next step.
  7. 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. Bring caramel over low heat and stir until homogeneous. Remove from the heat, add ground cinnamon, and mix.
  8. To make the caramel mousse, whisk the eggs and sugar in another saucepan with a hand whisk. Slowly pour the caramel into the eggs/sugar mixture, stirring constantly. Bring the mixture to a low to medium heat and cook until the cooking thermometer shows 181°F (83°C). Stir constantly while cooking. Transfer to a shallow plate, cover with plastic wrap, and let cool to 140°F (60°C). 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.
  9. In a clean bowl, whip the cream until soft peaks form. Add whipped cream to the cooled caramel mixture, then mix with a spatula.
  10. 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. Place the second chocolate disk on top, cover with plastic wrap, and refrigerate the cake for 12 hours.
  11. To make the neutral glaze, mix sugar and water in a small saucepan, bring to a boil over medium heat, and cook for 2 to 3 minutes. Remove from the heat and let it cool to 140°F (60°C). Add the gelatin and mix until dissolved. If there are lumps, pass them through a fine-mesh sieve. Add the lemon juice, mix, and cook to 77°F (25°C).
  12. 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. Pour the glaze over the cake. Using a cake lifter, transfer it to a cake board and refrigerate for at least one hour. 

Notes

  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.

Nutrition

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