apricot jelly

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. It is an outstanding dessert that will definitely delight your family and guests.

Apricot and Caramelized White Chocolate Mousse Cake

oz (300 grams) apricots (, pitted)

(50 grams) sugar

tbsp (15 milliliters) lemon juice

tbsp (5 grams) gelatin powder

tbsp (30 milliliters) cold water

eggs

(70 grams) sugar

tsp (1 grams) salt

(70 grams) ground almonds

tbsp (10 grams) flour

tsp (3 grams) almond extract

tbsp (14 grams) butter (, melted)

2.5 oz (70 grams) cookie crumbs

(50 grams) almonds (, chopped)

(60 grams) dried apricots

3.5 oz (100 grams) white chocolate

tbsp (30 grams) whipping cream

oz (230 grams) white chocolate (, cut in small pieces)

(160 grams) whipping cream

gelatin powder

tbsp (45 ml) cold water

2.5 oz (70 grams) white chocolate

oz (30 grams) white chocolate (, for tempering)

edible gold paint

In a small saucepan place the pitted apricots, sugar and lemon juice and place over medium-high heat. Bring to a simmer, cook for about 10-15 minutes until thickens and remove from heat. Pass through a strainer to turn into puree.

In a small bowl place the gelatin and cold water and let swell for 5-10 minutes.

Dissolve gelatin over very low heat and mix with the apricot puree.

Line a 7 inch (18 cm) round pan with plastic wrap.

Pour the apricot puree into the pan and freeze for at least 2 hours or even overnight. Cover with plastic wrap after the first hour.

First prepare the apricot jelly.

Preheat the oven to 325F (160C). Grease a 8 inch (20cm) pan and line with parchment paper.

In a large bowl add eggs, sugar, salt and almond extract. Mix to combine. Mix for about 10 minutes until thick and tripled in volume.

Gradually fold in ground almonds, flour and in the end incorporate melted butter.

Pour the batter into the prepared pan and bake for about 20-25 minutes until golden and a toothpick inserted into the center of the cake comes out clean.

Remove from the oven, let it cool in the pan over a cooling rack.

Prepare almond cake.

Melt chocolate and cream over a bain-marie.

In a medium bowl combine cookie crumbs with chopped almonds and dried apricots. Add melted chocolate and stir to combine.

Cut the sponge into a 7 inch (18cm) disk using a cake ring. Place the ring around the sponge. Spread the crunch on top of the sponge and freeze until you prepare&nbsp; the mousse.

Prepare apricot chocolate almond crunch.

Preheat the oven to 300F (150C). In a heat proof bowl add the white chocolate and melt over bain-marie.

Spread on a parchment paper lined baking sheet.

Bake for 10-13 minutes until golden brown and turn into crumbs. Let it cool.

In a heat proof bowl add the caramelized white chocolate crumbs and 2/3 cup (160g) whipping cream and melt over bain-marie.

Sieve to make sure no lumps remain.

Meanwhile dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.

Whip the remaining 1 1/2 cup (360g) cold whipping cream until soft peaks form. Add melted chocolate mixture and mix until well combined.

Prepare the caramelized white chocolate mousse.

Place the frozen sponge crunch into the center of a serving platter. Place a 8 inch (20cm) ring around it and line it with acetate sheet for easier removal.

Pipe about half of the mousse on sides and top. Add apricot jelly into the middle and add the rest of the mousse on top. Smooth the top using an offset spatula.

Cover and refrigerate for 4-6 hours or overnight.

Assemble the cake.

Melt 2.5 oz (70g) white chocolate over bain-marie. Remove from heat and add 1 oz (30g) white chocolate for tempering. Stir until melted.

Spread chocolate evenly into a thin rectangle on parchment paper. Let it set slightly to room temperature until it no longer sticks to your finger or if in a hurry refrigerate for about 10-15 minutes.

Cut into squares or rectangles and refrigerate to set completely.

Decorate cake with fresh orange flowers and chocolate rectangles. Dust chocolate with edible gold paint.

Prepare chocolate decoration.

https://content.jwplatform.com/videos/O5RFv8u9.mp4

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.

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Top 1 apricot jelly recipes from across the web

The most viewed apricot jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Apricot and Caramelized White Choco...

The most viewed apricot jelly recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine