×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog
Register to get notified for every new recipe:

The Apricot Mousse Cakes

2020-09-10

   La version Française se trouve ICI
The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !  

Don't forget to share your photos once you tried this recipe! HERE 







About this recipe

A beautiful and delicious mousse cake that will impress your guests !
Apricot Almond CakesApricot Almond CakesApricot Almond Cakes

This cake takes a bit of time, I am not gonna lie, however the result will make you proud !

A tasty dessert, with a delicate Almond mousse, an intense Apricot jelly and a lime sponge
Apricot Almond Cakes

Fasten your belts, are you ready to take a flight to the Nirvana of French desserts???
Apricot Almond Cakes


Ingredients

Apricot Almond Cakes

For 9 Individual Cakes

 

 Apricot Jelly

1 Cup Apricot puree (250 grams)

3 Tablespoons Sugar (40 grams)

0.21 oz Gelatin Sheets (6 grams)

 Lime Sponge

1 Lime Zest

2 Eggs. ¼ Cup or 100 grams

⅓ Cup Sugar (70 grams)

½ Cup Flour (70 grams)

½ teaspoon Baking Powder (2 grams)

 Almond Mousse

⅔ Cup Marzipan (150 grams)

1 ⅓ Cup Milk (300 grams)

⅓ Cup Egg Yolks (80 grams)

¼ Cup Sugar (60 grams)

2 drops of Almond Extract

2.4 Gelatin Sheets

1 ⅓ Cup Whipping Cream (300 grams)

 Syrup

1 (green) Lime

1 Tablespoon Simple Syrup (20 grams). For the recipe, see ICI

 Decoration

some White Chocolate. To color with green food coloring, and to temper

An edible spray. The various techniques are HERE

A few edible flowers. The recipe is HERE

3 Apricots

 

For 12 Individual Cakes

 

 Apricot Jelly

1 ½ Cup Apricot puree (333.3 grams)

4 Tablespoons Sugar (53.3 grams)

0.28 oz Gelatin Sheets (8 grams)

 Lime Sponge

1.3 Lime Zests

2.6 Eggs. ⅓ Cup or 130 grams

½ Cup Sugar (93.3 grams)

⅔ Cup Flour (93.3 grams)

½ teaspoon Baking Powder (2.6 grams)

 Almond Mousse

¾ Cup Marzipan (200 grams)

1 ¾ Cup Milk (400 grams)

½ Cup Egg Yolks (106.6 grams)

⅓ Cup Sugar (80 grams)

2 drops of Almond Extract

3.2 Gelatin Sheets

1 ¾ Cup Whipping Cream (400 grams)

 Syrup

1.3 (green) Limes

2 Tablespoons Simple Syrup (26.6 grams). For the recipe, see ICI

 Decoration

some White Chocolate. To color with green food coloring, and to temper

An edible spray. The various techniques are HERE

A few edible flowers. The recipe is HERE

4 Apricots

 

For 6 Individual Cakes

 

 Apricot Jelly

⅔ Cup Apricot puree (166.6 grams)

2 Tablespoons Sugar (26.6 grams)

0.14 oz Gelatin Sheets (4 grams)

 Lime Sponge

0.6 Lime Zest

1.3 Eggs. 3 Tablespoons or 65 grams

3 Tablespoons Sugar (46.6 grams)

⅓ Cup Flour (46.6 grams)

½ teaspoon Baking Powder (1.3 grams)

 Almond Mousse

½ Cup Marzipan (100 grams)

1 Cup Milk (200 grams)

3 Tablespoons Egg Yolks (53.3 grams)

3 Tablespoons Sugar (40 grams)

2 drops of Almond Extract

1.6 Gelatin Sheets

1 Cup Whipping Cream (200 grams)

 Syrup

0.6 (green) Lime

2 teaspoons Simple Syrup (13.3 grams). For the recipe, see ICI

 Decoration

some White Chocolate. To color with green food coloring, and to temper

An edible spray. The various techniques are HERE

A few edible flowers. The recipe is HERE

2 Apricots

 

For 4 Individual Cakes

 

 Apricot Jelly

½ Cup Apricot puree (111.1 grams)

1 Tablespoon Sugar (17.7 grams)

0.09 oz Gelatin Sheets (2.6 grams)

 Lime Sponge

0.4 Lime Zest

0.8 Egg. 2 Tablespoons or 40 grams

2 Tablespoons Sugar (31.1 grams)

3 Tablespoons Flour (31.1 grams)

½ teaspoon Baking Powder (0.8 gram)

 Almond Mousse

⅓ Cup Marzipan (66.6 grams)

½ Cup Milk (133.3 grams)

2 Tablespoons Egg Yolks (35.5 grams)

2 Tablespoons Sugar (26.6 grams)

2 drops of Almond Extract

1 Gelatin Sheet

½ Cup Whipping Cream (133.3 grams)

 Syrup

0.4 (green) Lime

1 teaspoon Simple Syrup (8.8 grams). For the recipe, see ICI

 Decoration

some White Chocolate. To color with green food coloring, and to temper

An edible spray. The various techniques are HERE

A few edible flowers. The recipe is HERE

1.3 Apricots

 

You will need...

Steps

Here's the video for the instructions:

https://www.youtube.com/watch?v=lTNKmmaMSIg


 
Apricot Almond Cakes
The recipe "le flocage en pâtisserie (effet velours et pulvérisation)" is ICI

 
And here's another video where I'm caught going crazy while eating the dessert...

https://www.youtube.com/watch?v=STAlm58w9aw


 

Result

Enjoy those delicious beauties !
Apricot Almond CakesApricot Almond Cakes

The result and the pix






Share Your Photos



Don't forget to share your photos once you tried this recipe!
Click HERE 

Comments for This Recipe


Post a Comment













  



Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

:love:  

Cooking with the same ingredients ?


What else to cook with Apricot


What else to cook with Cream


What else to cook with Almond extract


What else to cook with Almond paste

Rating:
5 / 5
4 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

5 spice powder

, Almond extract, Almond paste, Almond powder, Almonds,

Apricot

, Avocado,

Basque sauce

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

, Chili pepper,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Cream

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Isomalt

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon juice

,

Lemon zests

,

Lime

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

,

Paprika

,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Peaches

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Poached eggs

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

, Saffron,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Shortcrust Pastry, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweetened condensed milk

,

Syrup

,

Tempered chocolate

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

,

Velvet spray

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,