This Caramel Apple Pecan Mousse Cake is a fun treat bursting with fall flavors. In the base there is a soft and fragrant apple waffle filling. The cake is topped with a layer of rich salted caramel, blended with soft apple pieces and toasted pecans. On top is a layer of soft, melt-in-your-mouth salted caramel mousse.
Ingredient
Apple cake
1 egg
1/3 cup (70g) brown sugar
3 tablespoons cup (42g) vegetable oil
1 teaspoon (5g) vanilla extract
1/2 cup (60g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/4 teaspoon (1g) baking soda
1/4 teaspoon (1g) salt
3/4 teaspoon (2g) cinnamon
1 medium apple (about 4 oz -110g), peeled and diced
Apple Pecan Caramel Filling
1/2 cup (100g) sugar
1 tablespoon (15ml) water
2 tablespoons (30g) fresh cream
2/3 cup (70g) pecans, toasted, cut into small pieces
1 tablespoon (15g) butter
1 medium apple (about 4 oz -110g), peeled and diced
1/2 teaspoon (3g) salt
For the caramel mousse
Add Salted Caramel Sauce
1/3 cup (70g) sugar
1 tablespoon (15ml) water
1½ tablespoons (20g) butter, at room temperature
1/3 cup (80g) whipping cream
1/4 teaspoon (1g) salt
1/2 teaspoon (3g) vanilla extract
For the caramel mousse
2 teaspoons (7g) gelatin powder
3 tablespoons (45ml) cold water
1½ cups (360g) whipping cream (35% fat), chilled
To decorate
Cinnamon ice cream
caramel pecan flakes
blueberry
Cinnamon powder, for dusting
Caramel flakes, for decoration, optional
1/3 cup (35g) walnuts/pecans, toasted and chopped
1/3 cup (70g) sugar
1 tablespoon (15ml) water
Instruct
Prepare the caramel pastry cream.
Put the milk in a medium pot and bring to a boil.
Meanwhile, beat eggs with 1 tablespoon sugar and salt until combined. Add flour and cornstarch and mix well.
Place ½ cup (100g) sugar and 1 tablespoon water in a medium heavy-bottomed saucepan over medium-high heat, without stirring, until sugar dissolves and caramelizes.
Reduce heat to low and gradually add hot milk to caramel. Keep over medium-low heat until caramel dissolves.
Gradually add the caramel milk to the egg mixture and reheat. Cook, stirring constantly, until boiling and thickening.
Remove from heat and add vanilla extract.
Pour the cream into a clean bowl and cover with plastic wrap, pressing directly onto the surface of the pastry cream to avoid forming a crust. Let cool to room temperature.
Prepare the pecan wafer layers.
Preheat oven to 350°F (180°C), grease the bottoms and sides of two 8-inch (20cm) pans and line with parchment paper.
Prepare crunchy walnuts. In a small saucepan, add sugar, salt, whipping cream and butter. Cook over medium-low heat until sugar dissolves.
Divide the mixture evenly into the two pans. Sprinkle chopped pecans/walnuts on top. Set aside until the batter is prepared.
Prepare cake dough. In a large bowl add 3 eggs, sugar salt and vanilla. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.
Sift in the flour slowly. Divide the dough evenly into the prepared molds and bake for about 10 minutes until golden and a toothpick inserted into the center of the cake comes out clean.
Let cool completely.
Prepare caramel filling.
Dissolve gelatin in cold water and soak for 5-10 minutes. Dissolve gelatin over low heat, pour caramel cake cream on top and mix well.
In a medium bowl, mix cream until stiff peaks form. Gently fold it into the pastry cream mixture.
Assemble the cake.
Arrange one cake on a serving plate with caramelized pecans facing up. Place a cake ring around the cake and line it with an acetate sheet.
Pour the caramel filling over the cake and flatten the top. Add second layer of cake with caramelized pecans facing up.
Cover and refrigerate for 4-6 hours or even overnight. Enjoy!
