Mousse Caramel Cake with Apricots

Delicate, very caramelized mousse cake with a layer of apricots and mousse on caramelized chocolate. A riot of colors and flavors will hardly leave anyone indifferent to this dessert.

Ingredients

For the biscuit:

Wheat flour – 30 g
Almond flour – 40 g
Chicken egg – 2 pcs.
Sugar – 75 g
Butter – 15 g
Baking powder – 1 g
Water – 20 g
Instant coffee – 0.5 teaspoon.
For creme brulee:
Fat cream – 200 ml
Milk – 40 ml
Egg yolk – 2 pcs.
Sugar – 40 g
Vanilla – 1/3 teaspoon
Instant coffee – 1/3 teaspoon.
Gelatin – 4 g
Water – 20 ml
For the apricot layer:
Pitted apricots – 250 g
Sugar – 30 g
Lemon juice – 1 teaspoon.
Butter – 20 g
Rum (or cognac) – 15 ml
For the caramelized chocolate mousse:
Fat cream (or weighed sour cream) – 180 ml
Milk – 80 ml
Ricotta cheese (or any curd cheese) – 180 g
Caramelized chocolate (or milk) – 100 g
Gelatin – 8 g
Water – 40 g
To cover:
Mirror glaze

Directions

The first thing to do is to soak all the desired gelatin, stir and leave to swell (in portions).
Prepare products for the biscuit.
Before preparing the biscuit, turn on the oven – let it heat up to 175 ° C. Prepare 2 baking tins or rings. You need to bake 2 biscuits with a diameter of 16 cm.
The sponge cake is caramel, so you need to make the caramel. To do this, caramelize sugar (40 g) on the stove. Do not stir the sugar. When it begins to melt, lift the saucepan, wiggling it from side to side so that the sugar melts evenly and does not burn anywhere.
The caramel needs to be made dark so that it has a rich taste.
Dissolve coffee in 20 grams of boiling water and add it to the finished caramel, stirring continuously. When the mass becomes homogeneous, turn off the heating. Add butter to this and stir until dissolved.
Mix flour separately with baking powder.
In another container, beat one egg white with a pinch of salt until fluffy. Add the remaining sugar and beat until the dense foam is obtained.
Continuing to beat, add the egg and then the yolk.
Add caramel and flour to the egg mass in several steps. Stir gently each time, moving from bottom to top. Do not knead.
The dough is ready.
Pour the dough into molds. Bake for 12 minutes in an oven preheated to 175 ° C. Allow the prepared biscuits to cool and put them in the freezer directly in the molds.
Prepare the required creme brulee foods.
Leave one teaspoon of sugar. Prepare caramel from the remaining sugar in a saucepan.
Bring the cream with milk to a boil, dissolve the coffee in them and gradually add to the finished caramel. Warm-up for a couple of minutes on low heat so that the caramel pieces, if formed, dissolve.
Mix the yolks separately with the set sugar.
Pour some caramel cream into them without stopping to stir.
Then return all this mass to the saucepan, put it on the stove, and turn on a little heat. In a saucepan, warm the entire mass until it thickens slightly, up to 82 ° C degrees. Stir along the bottom all the time. If the strip remains on the spoon with the cream, the cream is ready.
Add salt, vanilla, and swollen gelatin. Cool down.
Let’s prepare the necessary products for the apricot layer. Cut the apricots. I have cut the apricots into 4 pieces, but I recommend cutting them into cubes so that the finished cake is easier to cut and more beautiful on the cut.
Make caramel from sugar in a frying pan (melt it), add butter to it, mix.
Layout the apricots. Simmer until the apricots are soft. Pour in rum and set fire. When the flame goes out, transfer the apricots to a plate and pour in the lemon juice. Cool down.
Pour crème Brulee over one frozen biscuit in the ring. Choose the biscuit that does not come off the walls.
Put apricots on the second. Return both biscuits to the freezer until they solidify.
Prepare food for the mousse. Put the cream in the refrigerator.
Before making the mousse, prepare a mold or ring where you will assemble the cake. If you have a ring, then wrap it with cling film on top of one side (that is, make the bottom out of it) and turn it over. Run pastry tape (or file) inside the ring.
Heat the milk until hot. Dissolve the swollen gelatin in warm milk.
Mix milk with melted chocolate. Gradually add milk and chocolate to the ricotta, stirring until smooth. Refrigerate.
Whisk the chilled cream until fluffy, first at low speed, and then gradually increase the speed to maximum.
Gradually combine both masses, the cream should be introduced in parts.
Be careful when mixing the mousse. Make sure the chocolate-cheese mass does not exceed 27 degrees, otherwise the cream will stop.
We collect the cake. Remove the crème Brulee and apricot layers from the freezer.
Pour two-thirds of the mousse into the ring prepared in advance, immerse the biscuit with the apricot layer (the fruit layer looks down).
Then pour out the remaining mousse. Next, immerse the second biscuit with a layer of crème Brulee down. Close the ring on top with cling film.
Freeze everything.
Remove the frozen cake from the ring by turning it over and cover with a mirror glaze. To make it easier to get the cake out of the ring, you can blow the ring with hot air (hairdryer).

Enjoy your meal!

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