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.
Even though it might seem a complicated dessert, each step is really easy to prepare and can easily be prepared by each of you, in the comfort of your own kitchen without needing special utensils, silicone molds or stand mixers. Hope you will try this amazing cake, and enjoy!
Apricot and Caramelized White Chocolate Mousse Cake
- 10 oz (300g) apricots , pitted
- 1/4 cup (50g) sugar
- 1 tbsp (15ml) lemon juice
- 1/2 tbsp (5g) gelatin powder
- 2 tbsp (30ml) cold water
Almond Sponge Cake
- 2 eggs
- 1/3 cup (70g) sugar
- 1/4 tsp (1g) salt
- 2/3 cup (70g) ground almonds
- 1 tbsp (10g) flour
- 1/2 tsp (3g) almond extract
- 1 tbsp (14g) butter , melted
White Chocolate Almond Crunch
- 2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
- 1/2 cup (50g) almonds , chopped
- 1/4 cup (60g) dried apricots
- 3.5 oz (100g) white chocolate
- 2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
- 8 oz (230g) white chocolate , cut in small pieces
- 2/3 cup (160g) whipping cream
- 1 ½ cup (360g) whipping cream (35% fat) , chilled
- 2 tsp (8g) gelatin powder
- 3 tbsp (45 ml) cold water
White Chocolate Decoration
- 2.5 oz (70g) white chocolate
- 1 oz (30g) white chocolate , for tempering
- edible gold paint
- First prepare apricot jelly. 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.
- Prepare almond cake. 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 apricot chocolate almond crunch. Melt chocolate and cream over 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 the mousse.
- Prepare caramelized white chocolate mousse. 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.
- Assemble the cake. 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.
- Prepare chocolate decoration. 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.