{"id":12798,"date":"2016-12-07T14:53:04","date_gmt":"2016-12-07T12:53:04","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12798"},"modified":"2022-01-15T11:15:16","modified_gmt":"2022-01-15T09:15:16","slug":"vanilla-mousse-cake-with-apples-and-cashew","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/vanilla-mousse-cake-with-apples-and-cashew\/","title":{"rendered":"Vanilla Mousse Cake with Apples and Cashew"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">The following cake is perfect for Rosh Ha&#8217;shana and for holiday season. It&#8217;s a vanilla mousse cake with caramelized apples and cashew streusel that is super delicious and perfect for any special occasion. It&#8217;s beautiful and will make everyone at the table say &#8220;WOW&#8221; , and I assure you they will love it!<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">If you like apples and looking for a festive cake that is a bit different than your traditional apple cake &#8211; this vanilla mousse cake is definitely your answer. With the caramelized apples surprise it&#8217;s simply perfect, and the cashew streusel adds crunchiness and makes it absolutely stunning.<\/p>\n<div id=\"attachment_9433\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9433\" class=\"wp-image-9433\" title=\"Vanilla Mousse Cake with Apples and Cashew\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/09\/vanilla_apple_and_cashew_crumble_cake-s.jpg\" alt=\"Vanilla Mousse Cake with Apples and Cashew\" width=\"800\" height=\"533\" \/><p id=\"caption-attachment-9433\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 22939--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Vanilla Mousse Cake with Apples and Cashew<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For the crust:<\/h4>\n<ul>\n<li>2 large eggs<\/li>\n<li>40 grams sugar<\/li>\n<li>1 tsp. honey<\/li>\n<li>Pinch of salt<\/li>\n<li>45 grams all-purpose flour<\/li>\n<\/ul>\n<h4>For caramelized apples:<\/h4>\n<ul>\n<li>2-3 Granny smith apples (peeled)<\/li>\n<li>50 grams sugar<\/li>\n<li>2 tsp. honey<\/li>\n<li>Pinch of salt<\/li>\n<li>Juice of 1\/4 lemon<\/li>\n<\/ul>\n<h4>For cashew crumble:<\/h4>\n<ul>\n<li>25 grams cashew nuts<\/li>\n<li>50 grams all-purpose flour<\/li>\n<li>50 grams cold butter cut into cubes<\/li>\n<li>1 tbsp. light brown sugar<\/li>\n<\/ul>\n<h4>For vanilla and white chocolate mousse:<\/h4>\n<ul>\n<li>6 grams gelatin powder<\/li>\n<li>30 ml. water<\/li>\n<li>180 ml. milk<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>Pinch of salt<\/li>\n<li>2 large egg yolks<\/li>\n<li>200 grams chopped white chocolate<\/li>\n<li>375 ml. heavy cream<\/li>\n<\/ul>\n<h4>For transparent glaze:<\/h4>\n<ul>\n<li>10 grams gelatin powder<\/li>\n<li>50 ml. water<\/li>\n<li>200 grams sugar<\/li>\n<li>200 ml. water<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Roasted cashews<\/li>\n<li>Apple chips<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Base:<\/h4>\n<ol>\n<li>Preheat oven to 175c degrees. Mark 2 circles over 2 baking papers circles: one 20 cm round circle (for the base) and another 16 cm round circle (for an inner layer of the cake).<\/li>\n<li>In a mixer bowl whip eggs, sugar, honey and salt for 6-8 minutes until the mixture is very airy and fluffy.<\/li>\n<li>Sift in flour and fold in gently with a spatula until blended.<\/li>\n<li>Transfer the mixture into a pastry bag and pipe 16 and 20 cm circles on the baking paper.<\/li>\n<li>Bake the bases for 8-10 minutes or until golden. Cool completely before assembling the cake.<\/li>\n<\/ol>\n<h4>Caramelized apples:<\/h4>\n<ol>\n<li>Peel the apples and cut into 2*2 cm cubes.<\/li>\n<li>Put sugar and honey in a pan and form a caramel.<\/li>\n<li>When caramel is amber in color, add the diced apples, salt and lemon juice.<\/li>\n<li>Cook the apples in the caramel over low-medium heat until they soften, but still solid.<\/li>\n<li>Remove from heat, strain and cool until completely cold.<\/li>\n<\/ol>\n<h4>Cashew crumble:<\/h4>\n<ol>\n<li>Preheat oven to 175c degrees.<\/li>\n<li>In a food processor with a steel blade put cashews, flour, butter and sugar and blend until mixture is crumbly.<\/li>\n<li>Transfer the crumbs onto a pan lined with baking paper and bake for about 10 minutes until golden. Cool to room temperature.<\/li>\n<\/ol>\n<h4>Vanilla and white chocolate mousse:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for about 10 minutes until the gelatin absorbs the liquid.<\/li>\n<li>In a small pot, heat milk, vanilla and salt to simmering point.<\/li>\n<li>In a separate bowl, beat egg yolks until smooth.<\/li>\n<li>Pour about 1\/3 of hot milk over the yolks while intense whisking.<\/li>\n<li>Add the remaining milk into the bowl and beat well.<\/li>\n<li>Return the mixture back into the pot and cook over medium-low heat, stirring constantly, until mixture thickens and get to 82-84c degrees.<\/li>\n<li>Dissolve the gelatin and add into the mixture while stirring. Strain.<\/li>\n<li>Melt the chocolate in the microwave or over double-boiler. Add in the milk mixture and mix well until uniform (the mixture is quite sparse and it&#8217;s fine).<\/li>\n<li>Cool for a few minutes in the refrigerator.<\/li>\n<li>Whip cream soft peaks form and gently fold cream into white chocolate mixture until a uniform and smooth mousse is formed.<\/li>\n<\/ol>\n<h4>Assemble the cake:<\/h4>\n<ol>\n<li>Place the largest base (20 cm) at the bottom of the pan.<\/li>\n<li>Fill about 1\/2 amount of vanilla mousse and flatten slightly.<\/li>\n<li>Place the smaller base (16 cm) on top of the mousse.<\/li>\n<li>Put caramelized apple cubes (without fluid) on the base.<\/li>\n<li>Pour the remaining mousse over the apples and gently flatten the top.<\/li>\n<li>Freeze the cake for at least 4-5 hours (preferably overnight), until it is completely frozen and set.<\/li>\n<\/ol>\n<h4>Transparent glaze:<\/h4>\n<ol>\n<li>In a small bowl mix gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.<\/li>\n<li>In a small saucepan put water and sugar and bring to a boil.<\/li>\n<li>Dissolve the gelatin and add into the sugar syrup. Mix well.<\/li>\n<li>Cool the glaze to about 35-40c degrees.<\/li>\n<li>Extract the cake for the pan and place it on a rack.<\/li>\n<li>Pour the glaze over the cake, allowing it to cover the top and the sides evenly. Freeze for 5 minutes to set.<\/li>\n<\/ol>\n<h4>Decoration:<\/h4>\n<ol>\n<li>Put cashew crumble on the bottom sides of the cake.<\/li>\n<li>Sprinkle a little crumble over the top of the cake and decorate with apple chips and roasted cashews.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the cake in the refrigerator up to 4-5 days. You can use pears instead of apples.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_9434\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9434\" class=\"wp-image-9434\" title=\"Vanilla Mousse Cake with Apples and Cashew\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/09\/vanilla_apple_and_cashew_crumble_cake2-s.jpg\" alt=\"Vanilla Mousse Cake with Apples and Cashew\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-9434\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>The following cake is perfect for Rosh Ha&#8217;shana and for holiday season. It&#8217;s a vanilla mousse cake with caramelized apples and cashew streusel that is super delicious and perfect for any special occasion. It&#8217;s beautiful and will make everyone at the table say &#8220;WOW&#8221; , and I assure you they will love it! If you [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33648,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1575,1561],"tags":[1995,1597,1619,1634],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vanilla Mousse Cake with Apples and Cashew | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"The vanilla mousse cake with caramelized apples and cashew streusel is delicious, beautiful and will make everyone at the table say &quot;WOW&quot;\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/vanilla-mousse-cake-with-apples-and-cashew\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vanilla Mousse Cake with Apples and Cashew | Lil&#039; 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