Caramelized apples and pear mousse entremet (light cake) - recipe with step-by-step photos

Ingredients for the dough layers:

• 3 eggs
• 3 spoons with sugar
• 3 spoons with flour
• a bit of salt

Ingredients for the caramelized apple jelly:

• 4 apples
• 100 grams of sugar
• 2 spoons with water
• 2.5 grams of gelatin

Ingredients for the pear mousse:

• 3 pears
• 300 grams of yogurt
• 200 grams of fresh cream
• 40 grams of sugar
• 6 grams of gelatin
• 2 spoons with cold water

For the cover:

• 200 grams of fresh cream
• 2 spoons with sugar
• half of an apple
• half of a pear

Prepare the dough layers:

Separate the egg whites from the egg yolks.

Beat the egg whites with a bit of salt and, separately, the egg yolks with the sugar.

Incorporate the flour in the beaten egg yolks.

Add the egg whites over the flour/egg yolk composition and mix slowly until well incorporated.
 

Put the mixture in a baking pan (18x18 cm) and bake it for 18-20 minutes at 180 degrees Celsius.

Let it cool. When cooled, dived it in 2 equal layers.

Prepare the caramelized apple jelly:

Mix the sugar with the water and let it caramelize at slow fire.

Meanwhile clean and chop the apples.

When the sugar is caramelized add the chopped apples and mix. Let everything simmer at slow fire for 10 minutes.

Divide the composition in two parts.

One part with chopped apples it´s to be kept for later.

Mash the other half of the apples and, while still warm, incorporate the hydrated gelatin and mix until dissolved.

Now mix the two apple parts: the mashed one and the chopped apples and let it rest in the fridge dor 2 hours in a round shape, such as a round baking tray.

Prepare the pear mousse:

In a pot add the cleaned/chopped pears with half of the sugar and the water.

Let them simmer until soft. Mash the pears and while still warm incorporate the hydrated gelatin and mix until dissolved.

Beat the fresh cream with the remaining sugar. Strain the cold pear mousse over the cream, add the yogurt and mix.

Assembling the cake:

On a plate, add one dough layer in a detachable circle. Above add half of the pear mousse and let it rest in the fridge for 90 minutes.

Take out from the firdge and add the apple jelly and on top the other half of the pear mousse.

Then cover with the second dough layer and let it in the fridge overnight.

The next day in the afternoon you will have a beautiful, stable entremet :) .

Cover the cake:

First of all, cut the pear and the apple in tiny slices and put them in a tray on a baking paper. Let them dry in the oven at 160 Celsius degrees for 1 hour (or less if they are very thin). Let them cool before using them.

Beat the fresh cream with the sugar.

Cover the cake with the cream. Add the dried sliced fruits and a vanilla stick and your cake is ready.

Enjoy!