How to Prepare Tasty Caramel Mousse Cake with Walnuts

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Caramel Mousse Cake with Walnuts. Mousse Domes with Caramelized Walnuts and Caramel Mirror Glaze. This is one of the most delicious forms of caramel and walnut de. Add the butter gradually and stir until melted.

Caramel Mousse Cake with Walnuts Gradually pour in butter, cream and vanilla, beating until blended. Triomphe aux noix – caramel walnut mousse cake. Mousse Domes with Caramelized Walnuts and Caramel Mirror Glaze. You can have Caramel Mousse Cake with Walnuts using 34 ingredients and 24 steps. Here is how you cook that.

Ingredients of Caramel Mousse Cake with Walnuts

  1. You need of bottom.
  2. You need 1 slice of sponge, 1.2 cm thick.
  3. It’s of 〈For Syrup〉.
  4. Prepare 1/2 Tbsp of granulated sugar.
  5. It’s 1 Tbsp of boiling water.
  6. It’s 1 tsp of brandy.
  7. It’s of Caramel with Walnuts.
  8. Prepare 50 g of (1.8 oz, 1/4 us cup) granulated sugar.
  9. It’s 90 g of (3.2 oz, 2/5 us cup) heavy cream.
  10. You need 17 g (1.5 Tbsp) of unsalted butter.
  11. Prepare 2 g (2/3 tsp) of powdered gelatin.
  12. It’s 10 g (2/3 Tbsp) of water, for gelatin.
  13. It’s 50 g (1.8 oz) of walnuts, roasted.
  14. Prepare of Caramel Mousse.
  15. You need of 〈For Caramel〉.
  16. You need 60 g of (2.1 oz, or 1/4 us cup + 1 Tbsp) granulated sugar.
  17. It’s 80 g of (2.8 oz, 1/3 us cup) heavy cream.
  18. Prepare 2 g (1/3 tsp) of salt.
  19. Prepare 6 g (2 tsp) of powdered gelatin.
  20. Prepare 30 g (2 Tbsp) of water, for gelatin.
  21. You need of 〈For Egg Yolk Cream〉.
  22. Prepare 3 of egg yolks, about 60 g (2.1 oz).
  23. Prepare 80 g of (2.8 oz, 2/5 us cup) granulated sugar.
  24. Prepare 25 g of (0.9 oz,1.7 Tbsp) water.
  25. You need 150 g of (5.3 oz, 2/3 us cup) heavy cream, for whipping.
  26. Prepare of Caramel Glaze.
  27. It’s 140 g of (4.9 oz, 7/10 us cup) granulated sugar.
  28. Prepare 75 g (2.6 oz) of glutinous starch syrup.
  29. It’s 45 g of (1.6 oz, 1/5 us cup) heavy cream.
  30. Prepare 30 g of (1 oz, 2.5 Tbsp) unsalted butter.
  31. You need 145 g (5.1 oz) of apricot jam.
  32. Prepare 25 g of (1 and 2/3 Tbsp) water, for jam.
  33. You need 8 g of (2 and 2/3 tsp) powdered gelatin.
  34. Prepare 40 g of (2 and 2/3 Tbsp) water, for gelatin.

This is one of the most delicious forms of caramel and walnut de. Separate egg whites from the yolks. Add a pinch of salt over the whites and start mixing until foamy. Gradually add sugar and mix until stiff peaks form.

Caramel Mousse Cake with Walnuts step by step

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  2. 【For bottom】 Mix granulated sugar, boiling water, brandy, stir well to melt the sugar to make syrup. Brush the sponge with the syrup. Line 18 cm (7-inch) mousse ring with mousse cake film. Lay the sponge in the ring..
  3. 【For Caramel with Walnuts】 Sprinkle gelatin over water. Put water first to prevent becoming uneven. Wrap the bottom of the 12 cm (4.7-inch) mousse ring with cling wrap, secure with a rubber band..
  4. Chop walnuts. Microwave heavy cream at 600 W for 30 sec, and stir..
  5. Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color..
  6. Turn off the heat, add heavy cream in 4 parts, stir well each time. Heat it on low heat for 1 min..
  7. Turn off the heat, stir for 30 sec. Then add gelatin and butter, stir it to melt. Add walnuts and mix. Pour it into the 12 cm (4.7-inch) mousse ring, spread it. Cool it down, then put it in the freezer for 1 or more hours to set..
  8. Run a knife around the edge of the ring to remove the caramel from the ring. Place it on the sponge cake. Cover the ring with plastic wrap, refrigerate it..
  9. 【For Caramel Mousse】 Sprinkle gelatin over water. Make Caramel. Microwave heavy cream at 600 W for 30 sec, and stir..
  10. Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color..
  11. Turn off the heat, add heavy cream in 4 parts, stir well each time. Add salt, stir. Heat it on low heat for 1 min..
  12. Turn off the heat, stir for 30 sec. Then add gelatin, stir it to melt. Strain it, and pour it into a large bowl. Let it sit to cool..
  13. Make Egg Yolk Cream. Whisk egg yolk on high speed for 2 mins until whitish and heavy. Put water and sugar in a small pot, heat until 115-120℃ / 239-248 F. Use a pastry brush dipped in water to brush syrup on the sides away (dissolve them)..
  14. With the mixer running, slowly drizzle the syrup. Whisk until room temperature, about 4-5 mins. Whisk it until creamy and whitish..
  15. Add the egg yolk cream to the caramel, mix well, set aside. Whip heavy cream on low speed until very soft peaks form while cooling with ice water..
  16. Add 1/3 of the whipped cream to the caramel mixture, stir well. Add the remaining cream in 2 parts, fold it each time..
  17. Pour into the mousse ring, flatten it. Freeze overnight to set..
  18. 【For Caramel Glaze】 Sprinkle gelatin over water to soak. Put water first to prevent becoming uneven. Microwave heavy cream at 600 W for 20 sec, and stir, set aside. Put apricot jam and water in a small pot, heat it on low heat while stirring for 2 mins. Strain the jam mixture..
  19. Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. When it melts half or more, stir well with a whisk. Turn down the heat, add glutinous starch syrup, stir well..
  20. Turn off the heat, add heavy cream, butter, and jam in order. Stir well each time..
  21. Heat it on low heat while stirring for one and a half mins. Turn off the heat, add soaked gelatin to melt. Strain it. Cool it as it is. Cover it with plastic wrap, and refrigerate overnight..
  22. Remove the mousse ring, and peel the cake film off from the mousse. Let it sit in a freezer..
  23. Warm the caramel glaze with hot water to 30℃ / 86 F while mixing. Mix with a spatula to soften, and then stir gently with a whisk to smooth. Strain it..
  24. Place the cake on a net. Pour the glaze over the cake, letting it run over the sides. Let it sit in a fridge for 1-2 hours to set (defrost the mousse)..

Gently fold in ground walnuts and flour. Walnut Caramel Mirror Cake – an elegant dessert with a caramel mirror glaze perfect for upcoming Easter holiday. Walnut cake at the bottom, followed by a semisweet chocolate layer, caramelized toasted nuts cream and a mascarpone and coffee mousse on top. Everything coated with a caramel mirror glaze and decorated with a chocolate golden flower […] Cook walnuts, brown sugar, water, butter and salt in a non-stick pan, until all moisture evaporates. Transfer to a parchment paper and sprinkle more salt on top (you as much or as little you like).

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