Pomme d'Eve

By efriend

Pomme d'Eve, meaning Eve's apple. The idea came from a famous Japanese patissier, Hidemi Sugino, the original cake consists of 5 layers, sauteed apple, apple mousse, chocolate sponge, caramel mousse & almond sponge.

Ingredients

• Chocolate Sponge Cake:
• 2 eggs
• 33 g sugar
• 25 g plain flour
• 8 g cocoa powder
• 15 g sunflower oil
• 18 g milk
• Cinnamon & Caramel Mousse:
• Caramel:
• 100 g granulated sugar
• 35 ml water
• 100 g whipping cream, warm
• Mousse:
• 3 egg yolks
• 10 g sugar
• 1 tsp ground cinnamon
• 10 g sheet gelatine
• 100 g whipping cream, whipped
• Green Apple Mousse:
• 2 medium green apples (peeled, cored & chopped)
• 1 tbsp rum
• 10 g sheet gelatine
• 200 g whipping cream
• 1 tsp fresh lemon juice
• 2 tbsp sugar
• Sautéed Apples:
• 2 medium green apples (peeled, cored & chopped)
• 50 g sugar
• 1 tbsp butter
• 1 tbsp ground cinnamon
• 1 tsp Grand Marnier

Details

Adapted from miaseats.blogspot.de

Preparation

Step 1

Line a 6" square pan with a parchment paper. In large bowl, beat the egg yolks with 8 g of sugar until thick & pale, then fold in the sunflower oil.
Mix & sieve all flours, then mix the flours with the egg yolks, pour in milk & fold until smooth. In another large bowl, whisk the egg white & sugar (added in 3 portions) until stiff.
Mix a spatula of whipped egg white with the chocolate batter.
Pour the remaining whipped egg white & fold gently until smooth.
Pour the batter into the prepared pan & bake in a preheated oven at 180'C for 10 - 15 min.
Remove from the oven & cool on rack.


Soak sheet gelatine in cold water.
In a saucepan, stir together sugar & water over medium heat & cook until dark amber colour.
Remove from heating, slowly add the whipping cream & stir to dissolve the caramel, heat again to 115C.
In a large bowl, whisk together the egg yolks with sugar until pale & smooth. Whist whisking, pour in the hot caramel cream until the temperature drops to 45C.
Remove the sheet gelatine & squeeze out the excess water, add in the caramel batter & stir until dissolve.
Gently blend in the whipped cream.


Soak sheet gelatine in cold water.
Blend the apple into puree with rum, sugar & lemon juice, warm gently.
Remove the gelatine & squeeze out the excess water, dissolve in warm apple puree.
Whisk the whipping cream to soft peaks & combine with the apple puree.


n a pan, melt the butter & cook the apple slices until soft.
In another pan, caramelise the sugar, add the apple slices, ground cinnamon & Grand Marnier.
Remove apple slices from the syrup & set aside for cooling.

Assembling:

Cut the chocolate cake into two 5" squares.
Place a piece at the bottom of a 6" square mousse ring, pipe in the cinnamon caramel mousse.
Refrigerate to set.
Place another piece of cake on top of the caramel mousse, top with the apple mousse, refrigerate to set.
Cut into smaller pieces & serve with caramel apple & syrup.