No matter what shape you choose to make this cake for, the effect is the same. The combination is one of the "best". Cocoa top, layer of grated apples with cinnamon and another generous layer of caramel mousse. If I caught your attention and the combination is to your liking, read on for the recipe.
The countertop is extremely simple and amazing for me. I don't really make fasting cakes, but this countertop can be one. I didn't have eggs, so I improvised. I used sweet milk and yogurt to make the top. If you want the cake or countertop to be fasting, replace the milk with mineral water.
I put the apples in the freezer in the fall. I received a net with apples, the organic hill, from the country. I cleaned them, grated them, hardened them and put them in bags in the freezer. I didn't add sugar at all, because they were very sweet. When I used them for the cake, I mixed them with a little cinnamon.
The cream is one of those that you can't get enough of. If you find it too complicated or you don't have it, use gelatin instead of agar.
For the countertop:
1 cup and a half of flour
3 tablespoons black cocoa
1 tablespoon ground natural coffee (not instant coffee)
½ teaspoon baking soda + 1/2 teaspoon baking powder
1 pinch of salt
6 tablespoons raw sugar
½ cup of oil
½ cup of sweet milk + 1/2 cup of drinking yogurt (or any other yogurt you have)
1 tablespoon vanilla extract
For the caramel mousse:
100 gr white sugar
100 ml sour cream
1 tablespoon butter
1 small pinch of salt
400 ml sour cream for whipped cream
1 sachet agar agar (5 gr) + 50 ml water
650-700 gr apples (breeds and qualities)
1 teaspoon grated cinnamon
Method of preparation
For the countertop: mix the dry ingredients in a bowl, respectively: flour, cocoa, coffee, salt, baking soda, baking powder. In another bowl, mix wet ingredients with a towel, respectively: sweet milk, yogurt, oil, vanilla. Over the wet ingredients, add the dried ones, mix thoroughly until the ingredients are completely incorporated. Make the cake as you wish, in a rectangular, round cake pan, mini cake tins, etc. I chose a tart shape (18 cm) and 8 mini cakes. I distributed the dough evenly in all shapes. I put them in the large pan of the stove and baked them for 18-20 minutes at 170 degrees Celsius.
Allow to cool and do not syrup the countertops. As the apples are quite moist, the top will absorb from their moisture.
After the countertops have cooled, place a layer of apples with cinnamon on them.
For the mousse: make the caramel first. Put the sugar in a saucepan and let it caramelize. Mix lightly and leave it on the fire until it gets the color of amber. Put the butter, mix with a whisk and immediately add the cream. Agar afgar I forgot to tell you that it is hydrated in 50 ml of water from the beginning. When we have put the cream, we put the pan on the small flame of the stove, we put the hydrated agar agar in the water, we mix and we leave it on the fire for 5 minutes.
Put the pan aside and let it cool until it becomes bearable on the lips / to taste. Mix with whipped cream and mix lightly with a spatula or tel. So warm, until it hardens, put the mousse over the layer of apples.
Powder with a little cinnamon and refrigerate for 2-3 hours. Leave the cakes like this or decorate them with melted chocolate and cinnamon sticks. May it be useful to you !!!