Plated Dessert Dessert Layer Cake

https://www.cuisinedaubery.com/recipe/apricot-cakes/

The Apricot Mousse Cakes

Share:
Facebook E-mail
Jump to Recipe French Version Pdf Version
Print Recipe, with photos Print Recipe, no photos

The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

FX (François-xavier)

About this recipe

A beautiful and delicious mousse cake that will impress your guests !

The Apricot Mousse CakesThe Apricot Mousse CakesThe Apricot Mousse 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

The Apricot Mousse Cakes

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

The Apricot Mousse Cakes

The Apricot Mousse Cakes

Skill: Experienced Level Cuisine: French Cuisine Courses: Plated Dessert, Dessert, Layer Cake, 
Ingredients

  • 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). For the recipe, see HERE
  •   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 HERE
  • 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
  •   Black Sugar Pearls

  • 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). For the recipe, see HERE
  •   1 ¾ Cup Milk (400 grams)
  •   ½ Cup Egg Yolks (106.6 grams)
  •   ⅓ Cup Sugar (80 grams)
  •   3 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 HERE
  • 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
  •   Black Sugar Pearls

  • 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). For the recipe, see HERE
  •   1 Cup Milk (200 grams)
  •   3 Tablespoons Egg Yolks (53.3 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   1 drop 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 HERE
  • 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
  •   Black Sugar Pearls

  • 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). For the recipe, see HERE
  •   ½ Cup Milk (133.3 grams)
  •   2 Tablespoons Egg Yolks (35.5 grams)
  •   2 Tablespoons Sugar (26.6 grams)
  •   1 drop 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 HERE
  • 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
  •   Black Sugar Pearls
    • You will need...
    Steps

    Here's the recipe video:

    https://www.youtube.com/watch?v=B34pRQfa6yA

    The Apricot Mousse Cakes
    Result

    Enjoy those delicious beauties !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Back To Top French Version Pdf Version
    Print Recipe, with photos Print Recipe, no photos
    Share:
    Facebook E-mail


    Your photos

     

    The other recipes for Layer Cakes

    Berries Pavlova, Lime Cream and French Meringue

    Pavlova Bûche

    The Love Napoleon Cake (millefeuille)

    The Easy 10 Minute Classic Tiramisu Recipe

    French Mango Coconut Charlotte

    Christophe Felder’s Strawberry Tiramisu


    Leave a Comment

    * Mandatory

    (not mandatory)

    Upload a photo (optional)



    If you upload the photo, you accept the terms and conditions : you are giving the photo, it will be stored on the public server, and will be displayed on the public page, a few days later. The photo can be modified (size and colors for instance)

    Anti bot verification (CAPTCHA)   * Mandatory

      

     
     

    Recipes by ingredient

    5 spice powder Almond extract Almond paste Almond powder Almonds Apple liquor Apple syrup Apples Apricot Arugula salad Avocado Basil Basque sauce Beef Beef stock Berries confit Black currant Blackberry Bordelaise sauce Breadcrumbs Brown sauce Brown sugar Buttermilk Calvados Candied lemon Candied orange Cantaloupe Cardamom Carrots Celery Cheese Cherry 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 Corn Cream Cream of Tartar Crème fraiche Cumin Diced bacon Dry yeast Egg Whites Egg yolks Eggs Espelette pepper Fennel Fenugreek Fermented milk Figs Fish Fish stock Fish stock French meringue Garlic Garlic powder Genoa bread Gianduja Ginger Glucose Glucose powder Gold leaf Grand marnier Grand marnier ice cream Grapefruit Green onion Ham Ham hock Hazelnut flour Hazelnuts Hoisin sauce Honey Ice cream Ice cream stabilizer Icing fondant Inverted sugar Isomalt Italian meringue Ketchup Kirsch liquor Ladyfingers Lamb Lard Laurel (bay) leaves Leeks Lemon Lemon custard Lemon juice Lemon zests Lime Lobster Madeira Mandarine Mango Masa Mascarpone Mascarpone cream Meyer lemon Milk chocolate Milk powder Mint Mousseline cream Mozzarella 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 Pectin NH Peeled tomatoes Peppers Pie crust Pine nuts Pineapple Pink pralines Pistachio paste Pistachios Poached eggs Pork Port wine Potato starch Potatoes Powdered anis Puff dough Puff pastry paring Pumpkin Rabbit Raisins Raspberries Raspberry jam Red wine Rhubarb Rice Rice vinegar Roasted bell peppers Rosemary Rum Rye flour Sablée Dough Saffron Salmon Salted butter Sausage Sesame oil Sesame seeds Shallots Shortcrust Pastry Soy sauce Spinach leaves Split peas Strawberries Strawberry jam Sweetened condensed milk Swiss gruyère cheese Syrup Tempered chocolate Thyme Tomato paste Tomatoes Tonka bean Tuna fish Turkey Turmeric Vanilla Vanilla Custard Vanilla sugar Vegetable shortening (crisco) Velvet spray Wafer paper Walnuts Whipping cream Whiskey White chocolate White wine Whole flour Worcestershire sauce Yeast Yoghurt