Honey cake with apples and cream mousse

Honey cake with apples and cream mousse


For honey sponge cake:

Eggs — 3 pcs.
Honey — 2 tbsp
Sugar — 150 g
Lemon zest — 1/2 pcs.
Ground hazelnuts — 50 g
Flour — 150 g
Baking powder or soda — 1 tsp


Apple — 700-1000 g
Honey — 3 tbsp
Juice of half a lemon


Cream 35-38% — 400 ml
Condensed milk — 1 can
Gelatin — 2 tsp + 50 g water

Form a diameter of 24 cm


1. Nuts grind blender

2. Sift flour with soda or baking powder

3. Beat the eggs with the sugar until white and fluffy, add the honey, still whisking, then add the flour, nuts, lemon zest, whisk all until smooth.

4. Pour the batter into the pan and bake for about 30-40 minutes at 180 ° C, check the readiness of a wooden skewer in the middle of the dry, so ready.

5. Ready cake to cool in the form of first, turning it, then remove from the mold and let it rest. Mine was baked cake in the morning and I was only collected before bed at night. Then the cake back into the baking dish, insert the baking paper in a circle, as the cake will be much higher than the form. Tighten the ring.

6. Now the filling: wash the apples, peel and send in a saucepan. Add the honey and the juice of half a lemon. Simmer over medium heat for about 15 minutes to complete the softness of apples. Immediately pour hot on the cake and cool completely.

7.When apples have cooled Let us mousse. Gelatin cover with water and let it swell to 10 minutes Heat in the microwave until dissolved grains, strain through cheesecloth or a sieve, cool. Whip cream to soft peaks, add the condensed milk, continuing to whisk already at low speed, in the end, add gelatin thin stream, whisk for 1-2 minutes and the cream is ready.

8. At the top of the cooled apples ready to pour the cream-mousse, align and put in the refrigerator, preferably for 3-4 hours, or better on the day.

9. Garnish with shavings of white chocolate or whatever.

Bon Appetit!

Honey cake with apples and cream mousse

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