{"id":11404,"date":"2014-09-07T10:34:23","date_gmt":"2014-09-07T08:34:23","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11404"},"modified":"2025-09-29T10:44:13","modified_gmt":"2025-09-29T08:44:13","slug":"apfelmoussetorte","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/09\/apfelmoussetorte\/","title":{"rendered":"Apple Mousse Torte"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border-width: 0px;\" title=\"Apfelmousse-Torte (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/09\/Apfelmousse-Torte-2.jpg\" alt=\"Apfelmousse-Torte (2)\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/><\/p>\n<p>Celebrating my birthday always means for me baking a cake I like very much, too! And something I like very much are cakes baked with the heritage apple \u201cJakob Lebel\u201d which grows in my parents garden. For me this is the ideal apple for baking cakes or making apple juice. And so I decided that my birthday cake will be apple torte. But I did not use the windfall apples but the last glasses of apple sauce, apple juice and apple slices I preserved last year, so I make room for new, too!<\/p>\n<p>The torte consists of a thin cinnamon cream layer, topped with a apple slices in apple juice jelly (made with agar) and covered with an apple mousse. On top of the cake there are fanned apple slices\u00a0 and a little rose formed with apple slices, which looks beautiful. To prevent stress on my birthday I prepared most of the cake the night before, so I only had to do the rose and fanned apple the next morning. That worked very well and we had a beautiful day in my parents garden, where I took the pictures of the cake together with windfall apples, too.<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Apple Mousse Torte<\/span><\/h1>\n<p>Golden Chiffon<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border-width: 0px;\" title=\"Apfelmousse-Torte (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/09\/Apfelmousse-Torte-31.jpg\" alt=\"Apfelmousse-Torte (3)\" width=\"205\" height=\"304\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>3 Egg yolk<\/li>\n<li>60g Water<\/li>\n<li>60g oil<\/li>\n<li>60g sugar<\/li>\n<li>120g flour type 405<\/li>\n<li>5g Baking Powder<\/li>\n<li>3 Egg white<\/li>\n<li>60g sugar<\/li>\n<li>1 pinch salt<\/li>\n<li>a little bit grinded Tonka bean<\/li>\n<\/ul>\n<p>Apple Filling<\/p>\n<ul>\n<li>400g Apple (peeled, sliced and cookedi)<\/li>\n<li>200g Apple juice<\/li>\n<li>2g Agar<\/li>\n<\/ul>\n<p>Cinnamon cream<\/p>\n<ul>\n<li>100g milk<\/li>\n<li>2g cinnamon<\/li>\n<li>2g Agar<\/li>\n<li>3 egg yolk<\/li>\n<li>10g Sugar<\/li>\n<li>200g white chocolate<\/li>\n<li>300g cream<\/li>\n<\/ul>\n<p>Apple Mousse:<\/p>\n<ul>\n<li>100g apple juice<\/li>\n<li>5g Agar<\/li>\n<li>500g apple sauce<\/li>\n<li>3 egg white<\/li>\n<li>80g sugar<\/li>\n<li>300g cream<\/li>\n<\/ul>\n<p>Apple Topping<\/p>\n<ul>\n<li>1 red Apple<\/li>\n<li>100g apple juice<\/li>\n<li>0,5g Agar<\/li>\n<\/ul>\n<p>For the golden chiffon: Mix egg yolk, oil, water, sugar and spices until well combined, the sift flour and baking powder on the batter and fold it into the batter.\u00a0 Whip egg white with sugar until it forms soft peaks, then fold it into the batter, too. Bake in a spring form (Diameter 26 cm) and bake at 175\u00b0C for 20 min. Let cool down and place the cake in a cake ring.<\/p>\n<p>For the apple filling cook apple juice and agar 2 min. Place the cooked apple slices in a bowl with 20 cm diameter and add the apple juice. Place in the fridge until the agar solidified (about 1 hour)<\/p>\n<p>Cinnamon cream: Melt the chocolate and whip the cream. Mix milk with the cinnamon and agar. Cook for 2 min.\u00a0 Fill in a cold bowl and stir in the molten chocolate. When the cream has cooled down to 30\u00b0C fold in the beaten cream.\u00a0 Pour the mixture into the prepared cake ring then top with the apple filling. Place in the fridge for about 30 min.<\/p>\n<p>In the meantime prepare the apple mousse: bring apple juice, half of the apple sauce and agar to boil. Let cook for two minutes, then remove from the heat and mix with the remaining apple sauce. In the meantime whip the egg white with sugar over boiling water until soft peaks. Fold into the apple sauce and let cool down to 30\u00b0C. Fold now the cream in and pour it on top of the apple filling. Place in the fridge for at least 2 hours (or overnight).<\/p>\n<p>For the topping remove the apple core and cut the apple in very thin slices. Cook in apple juice until tender (about 1 min). Use the best looking slices to form a apple rose. Place the other apple slices on Top of the torte like a fan and place the rose in the middle. Now measure the apple juice and fill to 100g if necessary. Mix with agar and let it boil for 2 min. After the mixture cooled down to 60\u00b0C spoon it carefully over the rose and the apple slices. Cool for another hour before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Celebrating my birthday always means for me baking a cake I like very much, too! And something I like very much are cakes baked with the heritage apple \u201cJakob Lebel\u201d which grows in my parents garden. For me this is the ideal apple for baking cakes or making apple juice. And so I decided that [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19621,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[49,399,150,335,374,391],"class_list":["post-11404","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-apfel","tag-zimt","tag-geburtstagskuchen","tag-sahne","tag-tonkabohne","tag-weise-schokolade"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11404","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=11404"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11404\/revisions"}],"predecessor-version":[{"id":19620,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11404\/revisions\/19620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19621"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11404"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11404"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11404"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}