A fantasy cake consisting of a light sponge cake, apple mousse, and a layer of jelly with fruits. Perfect for coffee or tea!
Ingredients
Almond sponge cake
- Baking powder, 1.5 tsp
- Egg, 2 pcs
- Sugar, 140 g
- Butter, 70 g
- Wheat flour, 130 g
- Almonds, 70 g
- Water, 50 ml
Apple mousse
- Cinnamon, 1 tsp
- Red apple, 1.2 kg
- Lemon juice, 50 ml
- Apple juice, 200 ml
- Apple juice, 50 ml
- Cream (30%), 400 ml
- Gelatin, 15 g
Apple jelly
- Apple juice, 500 ml
- Gelatin, 15 g
- Light grapes, 500 g
Preparation
Beat eggs with sugar into a fluffy mass. Melt the butter in hot water. Add to the beaten eggs with sugar. Mix the flour with ground almonds and baking powder, gradually adding to the beaten eggs. Grease a 30 cm diameter springform pan with margarine or butter, lightly sprinkle with ground biscuits or breadcrumbs. Pour the batter, bake for about 20 minutes at 175°C.
Wash and peel the apples, cut them into pieces. Put them in a pot, pour in the apple juice. Simmer on low heat until the apples completely break down. Add lemon juice and cinnamon, blend.
Dissolve the soaked gelatin in the microwave or water bath, add to the still hot apples. Cool, combine with whipped cream.
Cut off the top layer from the cooled sponge cake. Soak the sponge (in the springform pan) with apple juice. Pour the prepared apple mousse, spread evenly, and place in the refrigerator for about 30-40 minutes (the mousse should set). Wash the grapes, cut them in half and remove the seeds. Arrange on the apple mousse, pressing gently. Pour the cooled jelly over the arranged grapes, about 3-4 mm thick. Place in the refrigerator. Once the jelly sets, pour the remaining jelly and chill again in the refrigerator.
