Apricot Caramel Mousse Cake

For German Sponge

Ingredients

• 300g sugar

• 190g flour

• 38g cocoa powder

• 5g baking powder

• 4g baking soda

• 70g corn oil

• 170g yogurt

• 70g egg

• 110g hot water

Method

1. Whisk together all ingredients except for the water.

2. Add the water and whisk again.

3. Each tray should weigh 800g.

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For Caramel Glaze

Ingredients

• 400g sugar

• 120g water

• 240g cream

• 120g butter

• 80g glucose

• 12g gelatin

• a pinch of salt

Method

1. Soak the gelatin in cold water.

2. Warm it with salt and cream.

3. Combine sugar and water to make caramel, then pour it over the warm cream and add butter and glucose.

4. Allow it to cool down to 60 degrees, then add the gelatin and blend thoroughly. Keep in the chiller for one day to rest.

   
   
   
   

For Apricot Gel

Ingredients

• 1000g apricot puree

• 100g water

• 150g sugar

• 12g agar agar

Method

1. Bring the water and apricot puree to a boil.

2. In a separate bowl, combine the sugar and agar agar. Once the apricot puree has boiled, incorporate the sugar mixture and continue to boil thoroughly.

3. Pour the mixture into a silicone mold and freeze.

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For Caramel Mousse

Ingredients

• 200g sugar

• 40g glucose

• 300g cream

• 100g egg yolk

• 60g butter

• 9g gelatin

• 400g cream

• a pinch of salt

Method

1. Soak gelatin in ice water.

2. Place cream in a saucepan and warm it.

3. Add sugar to a pan to make caramel, then add glucose. Pour the warm cream on top and then cool down to 50 degrees.

4. Temper the egg yolk with the caramel mixture, and cook until it reaches 85 degrees Celsius.

5. Add butter and then gelatin, allowing it to cool down to 40 degrees Celsius.

6. Whip the cream and fold it into the ganache.

Apricot Caramel Mousse Cake.pdf

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