Chocolate Mousse Caramel Apple Cake

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.

INGREDIENTS

– Caramel Apple Jelly – Basic Custard Valrhona Jivara Chocolate Mousse – Almond Cake

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.

Add eggs slowly, mixing between each addition. Sift cake flour, baking powder and salt together over egg mixture.

Pour onto a quarter sheet pan lined with parchment paper and spread evenly over surface.

Add sour cream and beat to combine.

Bake 20 minutes until golden.

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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