Description
Apricot and Caramelized White Chocolate Mousse Cake
This Apricot and Caramelized White Chocolate Mousse Cake is an exquisite dessert featuring a delicate almond sponge cake base, layered with almond, apricot, and chocolate crunch, an apricot jelly insert, and a luxurious caramelized white chocolate mousse. Perfect for special occasions, this cake is sure to impress!
Ingredients (12 servings)
Apricot Jelly:
10 oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake:
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch:
2.5 oz (70g) cookie crumbs (about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots, chopped
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse:
8 oz (230g) white chocolate, chopped
2/3 cup (160g) whipping cream (for caramelization)
1 ½ cup (360g) whipping cream (35% fat), chilled (for whipping)
2 tsp (8g) gelatin powder
3 tbsp (45ml) cold water
White Chocolate Decoration:
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate (for tempering)
Edible gold paint
Instructions
Step 1: Prepare the Apricot Jelly
In a small saucepan, combine the pitted apricots, sugar, and lemon juice. Cook over medium-high heat until the mixture thickens, about 10-15 minutes.
Strain the mixture through a sieve to obtain a smooth purée.
Bloom the gelatin by sprinkling it over the cold water in a small bowl. Let it sit for 5-10 minutes, then dissolve it over low heat.
Mix the dissolved gelatin into the apricot purée.
Line a 7-inch (18 cm) round pan with plastic wrap and pour the apricot purée into the pan. Freeze for at least 2 hours or overnight, covering with plastic wrap after the first hour.
Step 2: Prepare the Almond Sponge Cake
Preheat your oven to 325°F (160°C). Grease and line an 8-inch (20 cm) pan with parchment paper.
In a large bowl, whisk together eggs, sugar, salt, and almond extract. Beat for about 10 minutes until thick and tripled in volume.
Gently fold in the ground almonds, flour, and finally, the melted butter.
Pour the batter into the prepared pan and bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack.
Step 3: Prepare the White Chocolate Almond Crunch
Melt the white chocolate and whipping cream over a bain-marie.
In a medium bowl, combine the cookie crumbs, chopped almonds, and dried apricots.
Stir the melted chocolate into the almond mixture until fully combined.
Cut the cooled sponge cake into a 7-inch (18 cm) disk using a cake ring, then place the ring around the sponge.
Spread the almond crunch on top of the sponge and freeze until ready to assemble the mousse.
Step 4: Prepare the Caramelized White Chocolate Mousse
Preheat the oven to 300°F (150°C).
Melt the white chocolate over a bain-marie, then spread it onto a parchment-lined baking sheet.
Bake the white chocolate for 10-13 minutes until it turns golden brown and crumbly. Let it cool.
In a heatproof bowl, combine the caramelized white chocolate crumbs with 2/3 cup (160g) whipping cream and melt over a bain-marie. Strain to remove any lumps.
Bloom the gelatin by sprinkling it over cold water, then dissolve over low heat and mix into the chocolate mixture. Allow to cool completely at room temperature.
Whip the remaining chilled cream until soft peaks form, then fold in the cooled chocolate mixture until smooth.
Step 5: Assemble the Cake
Place the frozen sponge with almond crunch in the center of a serving platter. Place an 8-inch (20 cm) ring around it and line with an acetate sheet for easier removal.
Pipe half of the mousse around the sides and top of the cake.
Place the apricot jelly in the center, then pipe the remaining mousse over the top. Smooth with an offset spatula.
Cover and refrigerate for 4-6 hours or overnight to set.
Step 6: Prepare the White Chocolate Decoration
Melt 2.5 oz (70g) of white chocolate over a bain-marie. Remove from heat and add the remaining 1 oz (30g) of white chocolate for tempering. Stir until melted.
Spread the tempered chocolate into a thin rectangle on parchment paper and let it set at room temperature or refrigerate for 10-15 minutes.
Cut the set chocolate into squares or rectangles and refrigerate to set completely.
Decorate the cake with the chocolate pieces, fresh flowers, and a dusting of edible gold paint.
Enjoy!
This Apricot and Caramelized White Chocolate Mousse Cake is an elegant and luxurious dessert, balancing the sweet and tangy flavors of apricots with the richness of caramelized white chocolate.
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