Posted by Terese Hansen / Blog / Instagram 

 

The apple cake is a classic that most people know and love. Terese has sent us this fantastic recipe for her re-interpretation of the apple cake, and what beautiful cakes they are!

 

For 10 apples

 

You will need:

2 x apple/cherry/peach silicone molds from Silikomart

2 x 30 mm. hemispherical molds from Silikomart

A chocolate spray machine or a paint spray machine

APPLE COMPOTE

  • 8 apples
  • 6 tbsp. sugar
  • 0.5 dl water
  • 1 lemon (juice)
  • 1 vanilla pod

APPLE VANILLA MOUSSE

  • 5 leaf house air
  • 2 dl sour cream 38%
  • 150 grams of sugar
  • 1 dl applesauce
  • 1 lemon (juice)
  • 1 vanilla pod
  • 5 dl cream

COATING

  • 250 grams of ruby ​​chocolate
  • 60 grams of cocoa butter
  • Red cocoa butter color
  • Yellow velvet spray from Silikomart

 

APPLE COMPOTE

Peel the apples, remove the core and cut them into cubes of approximately 1 x 1 cm. But please save the stems! We will use them later as decorations. Cut the vanilla pod lengthwise and scrape out the seeds. Mash the grains with a tablespoon of the sugar to separate the grains. Add all ingredients to a pot and turn the stove on to medium heat. Let it boil and then turn down the heat so that it just simmers. Let it simmer for ten minutes. The apples should not be cooked too tender, let them have a bit of a bite. Taste for consistency and turn off the stove when you think the consistency is there. Fill the half-sphere molds with the apple compote and put them in the freezer for at least two hours until they are frozen.

APPLE MOUSSE

Soak husblas in cold water for a minimum of 15 minutes. Mix the sour cream and 125 grams of the sugar in a large bowl until the sugar is dissolved. Put the remaining 25 g of sugar, applesauce, lemon juice and vanilla bean from a vanilla pod into a small saucepan. Let it boil briefly. Add the soaked husblas to the hot syrup and stir until the husblas has melted. Let the syrup cool to approximately 38-40 degrees (little finger-warm). While it is cooling, whip the whipped cream in a separate bowl. Beat on low to medium speed until light and fluffy peaks form. Finally, the whipped cream must not be whipped too much. When the syrup has cooled sufficiently, add a tablespoon of sour cream and stir. This is done to stabilize the temperatures, so that the syrup gets the right temperature and the cottage cheese doesn’t get a “cold shock” when it has to be mixed with the rest of the creme fraiche. Pour the syrup into the creme fraiche mixture and stir well. Then pour half of the whipped cream into the mixture and gently fold it together. Then add the rest and carefully mix the mousse again.

 

The apple molds are first filled halfway with the applesauce. Then you take two apple compote hemispheres and place on top of each other. Place them in the apple molds on top of the applesauce. Fill the rest of the mold with applesauce. Let them sit overnight in the freezer.

CHOCOLATE SPRAY

First melt the cocoa butter in the microwave. I use this one: https://www.sw20954.smart-web.dk/shop/156-farver/3071-kakaosmoerfarve-saet-5-varme-farver—5×15-gram/

 

Open the lid of the bucket and place directly into the microwave. It takes a few minutes. Shake the bucket a few times a minute. When it is melted, set it aside.

Melt the cocoa butter for a few minutes either in the microwave or over a water bath in a large bowl. If you melt the chocolate in the microwave, use some kind of tupperware/plastic bucket. Then add the chocolate and melt together.

Add the amount of red cocoa butter coloring you want. Pour the mixture into your chocolate sprayer or paint sprayer. Take the apples out of the silicone molds and place in a large cardboard box. The cardboard box prevents you from getting chocolate all over your kitchen. Stick skewers in the top of all the apples so you can turn them over and spray the bottom too. Spray them completely red first. Then spray a bit of yellow velvet spray color on so they get a more realistic look.

 

Place the stalks where the meat needles used to be. Let them thaw for two to three hours in the refrigerator. Serve and eat!