Sponge Cake with Caramelized Apples
Baking and Desserts • Italian
Description
Sponge Cake with Caramelized Apples
Ingredients
- Powdered Sugar 0 oz
- Almond 0 oz
- Wheat Flour 0 oz
- Farm fresh eggs 2 pieces
- Clarified Butter 0 oz
- Cocoa Powder 0 oz
- Egg white 0 oz
- Water 0 fl oz
- Egg white 3 pieces
- Rum 1 tablespoon
- Gelatin 0 oz
- Cream 22% 5 fl oz
- Meyer Lemon Juice 1 teaspoon
- Green Apples 2 pieces
- Sugar 0 oz
- Butter 2 tablespoons
- Cinnamon 1 tablespoon
- Liqueur 1 teaspoon
Step-by-Step Guide
Step 1
For the Joconde sponge, sift almond flour, powdered sugar, and cake flour into a bowl. Add the eggs. Whisk until a smooth and light mixture forms. In another bowl, beat the egg whites with sugar until stiff peaks form. Gently fold the egg whites into the batter.
Step 2
Add the melted butter. Spread the batter on a silicone mat in a 22 cm diameter mold. Bake at 390°F for 7–8 minutes until golden brown. Let cool.
Step 3
For the flourless chocolate sponge, beat the egg whites with sugar until stiff peaks form.
Step 4
Lightly beat the yolks and add them to the meringue. Gently mix. Sift in the cocoa powder and carefully fold with a silicone spatula. Spread the batter in the mold.
Step 5
For the caramelized apples: peel and slice the apples. Heat a pan, add the apples and butter. Cook for 6–8 minutes until the apples become softer.
Step 6
In a small saucepan, make caramel from the sugar. Add cinnamon, caramel, and liqueur to the apples.
Step 7
For the green apple mousse, soak the gelatin in cold water. Peel the apples and cut them into small pieces. Add lemon juice, sugar, and rum.
Step 8
Puree the apples. Slightly heat the apple puree and dissolve the gelatin in it. Let cool to room temperature. Whip the chilled cream to soft peaks and fold it into the apple puree. Cover the surface with acetate film and place a pastry ring on top.
Step 9
(I assembled the cake from the bottom up). Place the caramelized apples on the film and cover them with the green apple mousse. Top with the chocolate sponge. Refrigerate.
Step 10
For the caramel mousse with cinnamon, soak the gelatin in cold water. In a small saucepan, combine sugar and water. Make caramel.
Step 11
Meanwhile, mix 100 g of cream with cinnamon. Heat to boiling. Beat the yolks with sugar until lightened. When the caramel is ready, pour in the hot cream and stir until combined. Return the mixture to medium heat and bring to 240°F.
Step 12
While continuing to whisk, pour the caramel mixture into the yolks. Beat until combined. Add the gelatin. Whip the cream to soft peaks and fold it into the caramel mixture.
Step 13
Spread the caramel mousse over the chocolate sponge and cover with the Joconde sponge. Refrigerate or freeze overnight.
Step 14
Remove the pastry ring and cover with neutral glaze or jelly. Serve as a cake or cut into pastries.
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