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Apple Cinnamon Mousse Cake

Desserts Regional Cuisine of Poland 90 min Hard 22 wyświetleń ~37.93 PLN - (0)
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Description

A modern, slightly rustic interpretation of a Polish dessert based on seasonal apples and aromatic cinnamon. It consists of a light sponge cake, a layer of thick apple mousse stabilized with gelatin (with a vegan option using agar-agar), a delicate cinnamon-flavored cream, and a thin layer of compote as a flavor insert. The cake has a pleasant, moist texture, a balance of sweetness and acidity from the apple, and the warmth of cinnamon spice. It is suitable as an elegant dessert for family celebrations, spring gatherings with a focus on local fruits, or as a refined ending to a meal. The finishing touch can be enhanced with caramelized apple slices and a sprinkle of nuts.

Ingredients Used

Ingredients (13)

Servings:
8
  • Chicken egg 4 szt. (~240 g)
  • Sugar 200 g
  • Wheat flour 120 g
  • Butter 45 g
  • Apple 3.9 szt. (~700 g)
  • Powdered sugar 50 g
  • 30% heavy cream 400 g
  • Gelatin 8 g
  • Lemon 0.4 szt. (~30 g)
  • 🌿 Przyprawy
  • Cinnamon 4 g
  • Salt 1 g
  • ✨ Opcjonalne
  • Agar-agar 2 g
  • Walnuts 50 g
💰 Szacowany koszt dania: ~37.93 PLN (4.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Sponge Cake

1

Preheat the oven to 180°C (top and bottom heat). Prepare a 20 cm round cake pan: grease the bottom with a thin layer of butter and line it with baking paper. Grease the sides with butter or line them with a strip of paper to prevent the sponge from sticking.

Ingredients: Butter
Use a 20 cm springform pan. The best is one with a removable side. Preheat the oven for at least 10 minutes in advance.
2

In a large bowl, place the eggs and sugar. Beat with a mixer on high speed for 8–10 minutes, until the mixture becomes very light, thick, and forms a 'ribbon' that flows slowly when the whisk is lifted (known as the ribbon stage). This is a sign of well-aerated sponge cake.

Ingredients: Sugar
Use a stand mixer or a hand mixer with whisk attachments. The bowl should be dry and free from grease — even a little bit of grease will make it difficult to whip the egg whites.
3

Sift the flour directly over the whipped egg mixture in two batches. Gently fold the ingredients together using a spatula: drag the spatula along the bottom of the bowl and fold the mixture from the bottom to the top to avoid deflating the air. When no dry traces of flour are visible, add the melted, lukewarm butter in a thin stream and gently mix again.

Ingredients: Wheat flour, Butter
Use a silicone spatula for mixing. The butter should be cooled (about 35–40°C) so as not to deflate the foam. Do not mix vigorously or for too long — a few movements are enough.
4

Pour the batter into the prepared springform pan, smooth the top with a silicone spatula. Place in the preheated oven and bake for 22–28 minutes at 180°C — the sponge should be golden, springy to the touch, and dry when a toothpick is inserted (the toothpick should come out dry or with a single crumb).

Bake on the middle rack. If the top browns too quickly, loosely cover it with parchment paper after 15–18 minutes. Baking time depends on the oven.
5

Remove the sponge cake from the oven and leave it in the pan for 10 minutes, then transfer it to a wire rack and let it cool completely. Once cooled, gently release the springform pan's ring and if desired, slice the sponge cake horizontally into 2 equal layers using a long, sharp knife or a cutting wire.

If the sponge cake sinks while cooling, it may be slightly underbaked or cooled too quickly. Cutting: move the knife slowly and evenly.

Apple puree

6

Peel and cut 600 g of apples into pieces about 1–2 cm. In a wide saucepan, heat 15 g of butter, add the apples, 50 g of sugar, 2 g of cinnamon, and 30 g of lemon juice. Simmer over medium heat for 12–15 minutes, until the fruit is soft and starting to break down. Stir every few minutes to prevent sticking.

Ingredients: Apple, Butter, Sugar, Cinnamon, Lemon
Use a wide saucepan so that the moisture evaporates quickly. If the apples are very juicy, shorten the stewing time or evaporate some of the liquid to avoid thinning the puree.
7

Remove the saucepan from the heat. Measure out 150 g of the hot puree and set aside to cool — this will be the compote filling. Blend the rest (about 350–450 g) with a blender until smooth. Check the consistency: the puree should be smooth, without large pieces, and slightly thick.

Ingredients: Apple
If you want a more rustic texture, blend for a shorter time. Remember that part of the puree will be diluted with cream — it needs to be deliciously concentrated.
8

Prepare the gelatin: sprinkle 8 g of gelatin into a bowl and add 32 g (ml) of cold water, leaving it for 5–7 minutes until it swells. Then gently heat the swollen gelatin in a water bath or in the microwave for a few seconds until completely dissolved (do not boil). Add 2–3 tablespoons of warm applesauce and mix, then pour everything into the rest of the applesauce, stirring vigorously to avoid lumps.

Ingredients: Gelatin, Apple
Always dissolve the gelatin gently and do not allow it to boil. If you prefer a vegan version, use agar-agar instead of gelatin (instructions in the next step).
9

If you choose agar-agar (a vegan alternative), dissolve 2 g of agar-agar in 50–100 ml of apple puree, bring the mixture to a boil and cook for 1–2 minutes, then combine with the rest of the puree. After using gelatin or agar-agar, set the puree aside to cool until it starts to thicken (do not allow it to set completely — it should still be blendable with whipped cream).

Ingredients: Agar-agar
Agar-agar sets more firmly and requires boiling. If you are using agar, the mousse will be more elastic; adjust the amount of agar depending on the brand.

Cinnamon cream

10

Whip the chilled heavy cream (400 g) with 50 g of powdered sugar until glossy and stiff, being careful not to overbeat it into butter. At the end of whipping, add 2 g of cinnamon and gently mix on the lowest speed.

Ingredients: 30% heavy cream, Powdered sugar, Cinnamon
All bowls and cream should be cold (chilled bowl and mixer attachments in the fridge for 15 minutes). Be careful: overwhipped cream will be grainy.

Assembly and decoration

11

When the mousse starts to thicken but is still liquid, gently combine 2/3 of the mousse with the whipped cream: transfer a spoonful of cream to the mousse, mix more vigorously, and then gently fold in the rest of the cream with a spatula to achieve a uniform, light mixture. Keep the remaining cream as a decorative cinnamon cream.

Ingredients: Apple, Powdered sugar
Technique: first, tempering the mousse with cream prevents curdling. Fold the mixture gently and slowly to avoid losing volume.
12

Place the bottom layer of the sponge cake on a plate (if you haven't cut it, use half the height as the base). Line the inside of the springform pan (or ring) with a strip of acetate film/parchment paper. Spread 1/3 of the apple mousse on the bottom, smoothing it into an even layer. Thinly spread the previously prepared compote (150 g) on top. Add the second layer of sponge cake and press down gently. Cover the top and sides with the remaining mousse, smoothing it with a spatula.

Ingredients: Apple
Use a ring mold or a removable bottom cake pan as a helper mold. Smoothing: hold the spatula at an angle and rotate the plate or ring to achieve an even surface.
13

Place the cake in the refrigerator for at least 2 hours so that the mousse and gelatin can bond well — the cake should set and be easier to slice. Prepare the decorations: thinly slice the remaining 100 g of apples, sauté them in a pan with 15 g of butter and 20 g of sugar for 2–3 minutes until they soften and slightly caramelize. Set aside to cool.

Ingredients: Apple, Butter, Sugar
Chill for at least 2 hours, preferably 3–4 hours or overnight for ideal stability. Evenly spread the caramelized apples on a paper towel before decorating to remove excess fat.
14

Remove the cake from the cooling rack, gently take off the mold and acetate film. Decorate the top with cinnamon cream (you can use a piping bag) and arrange the caramelized apple slices. Optionally sprinkle with chopped walnuts for contrast in texture.

Ingredients: Apple, Cinnamon
To remove the cake: slide a thin knife along the seam between the cream and the ring to separate the mass. If you are using a piping bag, fill it with cool cream just before finishing.

Serving

15

Before serving, take the cake out of the fridge 10–15 minutes in advance so that the cream can gently 'warm up' and the aromas can open up. When cutting, use a long, sharp knife, and after each slice, wipe the knife with a damp towel to keep the slices clean.

The knife can be gently warmed in boiling water and wiped before slicing to achieve nice pieces. The cake is best served at a slightly cool temperature.

Fun Fact

💡

Apples and cinnamon are a classic combination in Polish cuisine — cinnamon appeared in medieval Europe as a luxury spice, and today it gives traditional desserts a warm aroma. The use of apple puree in the cake is a modern reference to apple pie.

Best for

przyjęcie rodzinne wiosenne popołudnie z gośćmi uroczystość domowa

Tips

🍽️ Serving

Serve chilled, but not ice-cold — 10–15 minutes at room temperature will bring out the creaminess and cinnamon aroma. Pair a piece with a cup of espresso or fruit tea. For a sweet-sour contrast, add a portion of sour cream or natural yogurt with a bit of honey.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. After 24 hours, the consistency of the mousse may slightly change (decrease in aeration) — before serving, leave it at room temperature for 10–15 minutes. Do not freeze the cake with cream based on cream, as the structure will break.

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