Apple pie dessert with caramel mousse

The dessert we will prepare today is a delicious cake, filled with aromatic apples and a delicate caramel mousse, which combines textures and flavors in perfect harmony. This recipe is ideal for moments when you want to impress friends and family, but also to treat yourself. Whether you are looking for a vegan dessert or simply want to experiment with simple ingredients, this cake base will surely be a success!

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 12

Necessary ingredients:

For the base:
- 1 and a half cups of flour
- 3 tablespoons of dark cocoa
- 1 tablespoon of ground coffee (not instant)
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- A pinch of salt
- 6 tablespoons of raw sugar
- 1 cup of oil
- 1 cup of sweet milk (or mineral water for the vegan version)
- 1/2 cup of drinking yogurt (or any yogurt you have on hand)
- 1 tablespoon of vanilla extract

For the caramel mousse:
- 100 g of white sugar
- 100 ml of cream
- 1 tablespoon of butter
- A small pinch of salt
- 400 ml of whipped cream
- 1 packet of agar-agar (5 g) + 50 ml water

Additionally:
- 650-700 g of apples (grated and sautéed)
- 1 teaspoon of grated cinnamon

Preparing the bases:

1. Prepare the ingredients: Make sure you have all the ingredients at hand. It is essential to sift the flour and cocoa to achieve a soft and fluffy base. Additionally, if you opt for the vegan version, replace the sweet milk with mineral water and the yogurt with a plant-based alternative.

2. Mixing the dry ingredients: In a large bowl, combine the flour, cocoa, coffee, baking soda, baking powder, and salt. Mix well with a whisk to ensure an even distribution of the ingredients.

3. Mixing the wet ingredients: In another bowl, combine the sweet milk (or mineral water), yogurt, oil, and vanilla extract. Mix with a whisk until a homogeneous mixture is formed.

4. Combining the ingredients: Add the wet ingredients to the dry ones. Using the whisk, mix everything until there are no lumps left. Do not over-mix; it is enough for everything to be well incorporated.

5. Baking: Prepare the molds: you can use a rectangular baking dish, a round cake pan, or mini loaf molds. I chose a tart pan (18 cm) and 8 mini loafs. Distribute the batter evenly in the molds. Place them on a large tray and bake in a preheated oven at 170 degrees Celsius for 18-20 minutes. Check with a toothpick to see if they are baked.

6. Cooling the bases: Once baked, let the bases cool completely. It is not necessary to soak them, as the apples will add natural moisture.

Preparing the caramel mousse:

1. Caramelizing the sugar: In a small saucepan, add the sugar and let it caramelize. Stir gently to prevent burning until the sugar turns an amber color.

2. Adding the ingredients: Once the sugar has caramelized, add the butter and mix with a whisk. Immediately after, add the cream. Mix well and place the saucepan over low heat.

3. Incorporating the agar-agar: While mixing, add the hydrated agar-agar in 50 ml of water. Leave on the heat for 5 minutes, stirring constantly, then set aside and let it cool slightly.

4. Whipping the cream: In another bowl, whip the cream until it becomes firm. Make sure it is well chilled before whipping for the best results.

5. Mixing the mousse: Once the caramel mixture has cooled slightly, carefully incorporate it using a spatula or whisk into the whipped cream. Make sure to mix gently to avoid losing air from the cream.

6. Assembling the cake: On top of the cooled bases, add a generous layer of sautéed apples mixed with cinnamon. Then, pour the caramel mousse on top, smoothing it out with a spatula.

7. Final cooling: Dust with a little cinnamon and refrigerate the cake for 2-3 hours to let the mousse set.

Serving: Once the cake has cooled completely, you can decorate it with melted chocolate and cinnamon sticks for an elegant look. Serve it alongside a scoop of vanilla ice cream or a cup of aromatic coffee.

Useful tips:
- If you want to experiment with flavors, you can add a splash of rum essence to the apple mixture.
- This cake keeps well in the fridge for 3-4 days, but it certainly won't last that long!
- The mousse can also be used as a filling for other desserts, such as tarts or cupcakes.

Nutritional benefits: Apples are rich in fiber, vitamins, and antioxidants, while cocoa contains flavonoids that may contribute to heart health. Additionally, this cake is a lighter choice, having a moderate sugar content, making it an ideal option for an occasional dessert.

So, this caramel mousse and apple cake is not just a simple recipe, but also an opportunity to explore flavors and textures. Whether you prepare it for a special occasion or simply to treat yourself, it will surely bring smiles to the faces of your loved ones! Enjoy!

 Ingredients: For the base: 1 and a half cups of flour, 3 tablespoons of unsweetened cocoa, 1 tablespoon of ground natural coffee (not instant coffee), 1 teaspoon of baking soda + 1/2 teaspoon of baking powder, a pinch of salt, 6 tablespoons of raw sugar, 1 cup of oil, 1 cup of sweet milk + 1/2 cup of drinking yogurt (or any yogurt you have), 1 tablespoon of vanilla extract. For the caramel mousse: 100g of white sugar, 100ml of cream, 1 tablespoon of butter, a small pinch of salt, 400ml of whipped cream, 1 packet of agar-agar (5g) + 50ml of water. Additionally: 650-700g of apples (grated and sautéed), 1 teaspoon of ground cinnamon.

 Tags:  apple pie with caramel mousse cake apples flour coffee sugar sour cream unt