Mousse caramel cake with apricots

Delicate, very caramel mousse cake with a layer of apricots and mousse on caramelized chocolate. A riot of colors and flavors is unlikely to leave anyone indifferent to this dessert.

Ingredients

• For the biscuit:
• Wheat flour - 30 g
• Almond flour - 40 g
• Chicken egg - 2 pcs.
• Sugar - 75 g
• Butter - 15 g
• Baking powder - 1 g
• Water - 20 g
• Instant coffee - 0.5 tsp.
• For creme brulee:
• Fatty cream - 200 ml
• Milk - 40 ml
• Egg yolk - 2 pcs.
• Sugar - 40 g
• Vanilla - 1/3 tsp
• Instant coffee - 1/3 tsp.
• Gelatin - 4 g
• Water - 20 ml
• For the apricot layer:
• Pitted apricots - 250 g
• Sugar - 30 g
• Lemon juice - 1 tsp
• Butter - 20 g
• Rum (or cognac) - 15 ml
• For the caramelized chocolate mousse:
• Fatty cream (or weighed sour cream) - 180 ml
• Milk - 80 ml
• Ricotta cheese (or any cottage cheese) - 180 g
• Caramelized chocolate (or milk) - 100 g
• Gelatin - 8 g
• Water - 40 g
• To cover:
• Mirror glaze or velor

Directions

1. The first thing to do is to soak all the desired gelatin, stir and leave to swell (in portions).
2. Prepare ingredients for the biscuit.
3. Before preparing the biscuit, turn on the oven - let it warm up to 175 ° C.
4. Prepare 2 baking molds or rings. You need to bake 2 biscuits with a diameter of 16 cm.
5. The biscuit is caramel, so you need to make caramel. To do this, caramelize sugar (40 g) on ​​the stove. Do not mix sugar. When it begins to melt, lift the pan, shaking it from side to side, so that the sugar melts evenly and does not burn anywhere.
6. Caramel needs to be made dark so that it has a rich taste.
7. Dissolve coffee in 20 grams of boiling water and add it to the finished caramel, stirring continuously. When the mass becomes homogeneous, turn off the heating.
8. Add butter to this and stir until melted.
9. Separately mix flour with baking powder.
10. In another bowl, beat one egg white with a pinch of salt until fluffy.
11. Add the remaining sugar and beat until a dense foam is obtained.
12. Continuing to beat, add the egg, and then the yolk.
13. Add caramel and flour in several steps to the egg mass. Stir gently from bottom to top each time. Don't knead.
14. The dough is ready.
15. Pour the dough into molds. Bake for 12 minutes in a preheated oven at 175°C.
16. Let the biscuits cool down and place them in the freezer directly in the molds.
17. Prepare ingredients for creme brulee.
18. Leave one teaspoon of sugar. Make caramel from the remaining sugar in a saucepan.
19. Bring the cream with milk to a boil, dissolve coffee in them and gradually add to the finished caramel.
20. Warm up for a couple of minutes on a small heat so that the pieces of caramel, if any, dissolve.
21. Separately, mix the yolks with the reserved sugar.
22. Pour a little caramel cream into them, without stopping stirring.
23. Then return all this mass to the saucepan, put on the stove and turn on a small heat.
24. In a saucepan, heat the whole mass until lightly thickened, up to 82 ° C degrees. Stir well all the time along the bottom.
25. If a strip remains on the spoon with cream, the cream is ready.
26. Add salt, vanilla and swollen gelatin.
27. Cool down.
28. Prepare the necessary products for the apricot layer.
29. Cut apricots. I cut the apricots into 4 pieces, but I recommend cutting them into cubes so that the finished cake is easier to cut and cut more beautifully.
30. Make caramel out of sugar in a pan (melt it), add butter to it, mix.
31. Lay out the apricots. Simmer until soft apricots. Pour in the rum and set it on fire.
32. When the flame goes out, transfer the apricots to a plate and pour in the lemon juice.
33. Cool down.
34. Pour creme brulee over one frozen biscuit in a ring. Choose the biscuit that has not moved away from the walls.
35. Put apricots on the second. Return both biscuits to the freezer until completely set.
36. Prepare products for mousse. Remove the cream from the refrigerator.
37. Before preparing the mousse, prepare a mold or ring where you will collect the cake. If you have a ring, then wrap it with cling film on top of one side (that is, make the bottom out of it) and turn it over. Line the inside of the ring with confectionery tape (or a file).
38. Heat milk until hot. Dissolve swollen gelatin in warm milk.
39. Mix milk with melted chocolate.
40. Gradually add milk and chocolate to the ricotta, stirring until smooth. Cool down.
41. Whip the chilled cream until fluffy, first at low speed, and then gradually increase the speed to a maximum.
42. Gradually combine both masses, cream should be introduced in parts.
43. Be careful when mixing the mousse. Make sure that the cheese-chocolate mass does not exceed 27 degrees, otherwise the cream will fail.
44. We collect the cake.
45. Remove the creme brulee and apricot layers from the freezer.
46. Pour two thirds of the mousse into the ring prepared in advance, immerse the biscuit with the apricot layer (the fruit layer looks down).
47. Then pour out the remaining mousse. Next, dip the second biscuit with the creme brulee layer down. Close the ring on top with cling film.
48. Freeze everything.
49. Remove the frozen cake from the ring by turning it over and cover with mirror glaze or velor. In order to make it easier to get the cake out of the ring, you can blow the ring with hot air (hair dryer).
50. Caramel mousse cake with apricots is ready.
51. Enjoy your meal!