Caramel Mousse Cake with Walnuts

 


Ingredients

1 slice sponge, 1.2 cm thick

〈For Syrup〉

1/2 Tbsp granulated sugar

1 Tbsp boiling water

1 tsp brandy

 

Caramel with Walnuts

50 g (1.8 oz, 1/4 us cup) granulated sugar

90 g (3.2 oz, 2/5 us cup) heavy cream

17 g (1.5 Tbsp) unsalted butter

2 g (2/3 tsp) powdered gelatin

10 g (2/3 Tbsp) water, for gelatin

50 g (1.8 oz) walnuts, roasted

 

Caramel Mousse

〈For Caramel〉

60 g (2.1 oz, or 1/4 us cup + 1 Tbsp) granulated sugar

80 g (2.8 oz, 1/3 us cup) heavy cream

2 g (1/3 tsp) salt

6 g (2 tsp) powdered gelatin

30 g (2 Tbsp) water, for gelatin

〈For Egg Yolk Cream〉

3 egg yolks, about 60 g (2.1 oz)

80 g (2.8 oz, 2/5 us cup) granulated sugar

25 g (0.9 oz, 1.7 Tbsp) water

150 g (5.3 oz, 2/3 us cup) heavy cream, for whipping

 

Caramel Glaze

140 g (4.9 oz, 7/10 us cup) granulated sugar

75 g (2.6 oz) glutinous starch syrup

45 g (1.6 oz, 1/5 us cup) heavy cream

30 g (1 oz, 2.5 Tbsp) unsalted butter

145 g (5.1 oz) apricot jam

25 g (1 and 2/3 Tbsp) water, for jam

8 g (2 and 2/3 tsp) powdered gelatin

40 g (2 and 2/3 Tbsp) water, for gelatin



Steps

1- 【For bottom】 Mix granulated sugar, boiling water, brandy, stir well to melt the sugar to make syrup. Brush the sponge with the syrup. Line 18 cm (7-inch) mousse ring with mousse cake film. Lay the sponge in the ring.


2- 【For Caramel with Walnuts】 Sprinkle gelatin over water. Put water first to prevent becoming uneven. Wrap the bottom of the 12 cm (4.7-inch) mousse ring with cling wrap, secure with a rubber band.


3- Chop walnuts. Microwave heavy cream at 600 W for 30 sec, and stir.


4- Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.


5- Turn off the heat, add heavy cream in 4 parts, stir well each time. Heat it on low heat for 1 min.


6- Turn off the heat, stir for 30 sec. Then add gelatin and butter, stir it to melt. Add walnuts and mix. For it into the 12 cm (4.7-inch) foam ring, spread it. Cool it down, then put it in the freezer for 1 or more hours to set.


7- Run a knife around the edge of the ring to remove the caramel from the ring. Place it on the sponge cake. Cover the ring with plastic wrap, refrigerate it.


8-【For Caramel Mousse】 Sprinkle gelatin over water. Make Caramel. Microwave heavy cream at 600 W for 30 sec, and stir.


9- Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.


10- Turn off the heat, add heavy cream in 4 parts, stir well each time. Add salt, stir. Heat it on low heat for 1 min.


11- Turn off the heat, stir for 30 sec. Then add gelatin, stir it to melt. Strain it, and pour it into a large bowl. Let it sit to cool.


12- Make Egg Yolk Cream. Whisk egg yolk on high speed for 2 mins until whitish and heavy. Put water and sugar in a small pot, heat until 115-120 ℃ / 239-248 F. Use a pastry brush dipped in water to brush syrup on the sides away (dissolve them).


13- With the mixer running, slowly drizzle the syrup. Whisk until room temperature, about 4-5 mins. Whisk it until creamy and whitish.


14- Add the egg yolk cream to the caramel, mix well, set aside. Whip heavy cream on low speed until very soft peaks form while cooling with ice water.


15- Add 1/3 of the whipped cream to the caramel mixture, stir well. Add the remaining cream in 2 parts, fold it each time.


16- For into the mousse ring, flatten it. Freeze overnight to set.


17- 【For Caramel Glaze】 Sprinkle gelatin over water to soak. Put water first to prevent becoming uneven. Microwave heavy cream at 600 W for 20 sec, and stir, set aside. Put apricot jam and water in a small pot, heat it on low heat while stirring for 2 mins. Strain the jam mixture.


18- Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. When it melts half or more, stir well with a whisk. Turn down the heat, add glutinous starch syrup, stir well.


19- Turn off the heat, add heavy cream, butter, and jam in order. Stir well each time.


20- Heat it on low heat while stirring for one and a half mins. Turn off the heat, add soaked gelatin to melt. Strain it. Cool it as it is. Cover it with plastic wrap, and refrigerate overnight.


21- Remove the mousse ring, and peel the cake film off from the mousse. Let it sit in a freezer.


22- Warm the caramel glaze with hot water to 30 ℃ / 86 F while mixing. Mix with a spatula to soften, and then stir gently with a whisk to smooth. Strain it.


23- Place the cake on a net. For the glaze over the cake, letting it run over the sides. Let it sit in a fridge for 1-2 hours to set (defrost the mousse).


Enjoy!

Previous Post Next Post