Chocolate Mousse Caramel Apple Cake
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This is a multi step recipe that is great for a baking day with lots of time to kill.
This recipe is based on a Bachour recipe.
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INGREDIENTS
– Caramel Apple Jelly
– Basic Custard
–
Valrhona Jivara Chocolate Mousse
– Almond Cake
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HOW TO MAKE
CHOCOLATe MOUSSE CARAMEL APPLE CAKE
Almond Cake: Preheat oven to 325° F. Beat almond paste, butter, sugar and vanilla in a stand mixer fitted with a paddle attachment until smooth.
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Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture.
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Pour onto a quarter sheet pan lined with parchment paper and spread evenly over surface.
Add sour cream and beat to combine.
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Bake 20 minutes until golden.
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In a large nonstick skillet slowly heat diced apples and ¾ cup apple juice and the vanilla bean.
Caramel Apple Jelly:
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
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