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Delightful apple caramel cake

Featured in Sweet treats that make you happy.

A fancy treat with three layers: crunchy biscuit, tender caramelized apples, and a creamy caramel mousse. A satisfying mix of flavors and textures.
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Maria from tastyhush
Updated on Thu, 13 Mar 2025 14:24:18 GMT
Caramel cake with pear slices and cinnamon, on a biscuit crust background. Pin it
Caramel cake with pear slices and cinnamon, on a biscuit crust background. | Tastyhush.com

This elegant Apple Caramel Speculoos entremet has become my signature dessert for special occasions. The combination of tender caramelized apples, airy caramel mousse, and crunchy speculoos cookie base creates an irresistible harmony of textures. Every slice reveals beautiful layers that never fail to impress guests.

Key Elements for Success

The magic of this dessert lies in the perfect balance between the sweetness of caramelized apples and the lightness of the caramel mousse. The speculoos base adds a subtle spice that enhances all the flavors. Despite its refined appearance, the preparation process is surprisingly straightforward, making it an impressive yet achievable dessert.

Quality Ingredients Matter

Fresh speculoos cookies crushed with melted butter create an ideal base. Golden or Fuji apples provide the perfect sweet-tart balance for caramelizing. The caramel mousse requires careful attention - homemade caramel, creamy mascarpone, and perfectly whipped cream. A touch of gelatin ensures clean, precise slices.

Step-by-Step Method

Begin by pressing the speculoos base firmly into an entremet ring. While it chills, caramelize the apples with a hint of cinnamon. For the mousse, prepare a golden caramel, gradually incorporate butter and cream. Once cooled, fold in mascarpone and whipped cream. Layer caramelized apples and caramel mousse, then refrigerate overnight for perfect setting.

Professional Tips

Ensure the speculoos base is firmly compacted for proper structure. Always cool the caramel completely before folding in whipped cream to maintain proper texture. Allow a full night of chilling for clean, well-defined slices.

Gâteau au fromage avec des tranches de pomme, nappé de caramel et décoré de miettes de biscuits. Pin it
Gâteau au fromage avec des tranches de pomme, nappé de caramel et décoré de miettes de biscuits. | Tastyhush.com

Finishing Touches

Garnish with crushed speculoos cookies and thin slices of caramelized apple. A drizzle of caramel sauce adds an elegant finishing touch. Serve alongside a gourmet coffee or sweet cider to complement the delicate flavors.

Frequently Asked Questions

→ Can this dessert be made ahead of time?
Yes, it's even better if prepared the day before. It can stay fresh for up to 3 days in the fridge. The mousse needs time to set properly.
→ How can I remove the dessert from its mold easily?
Run a warm knife around the edges and use a hairdryer to warm up the sides slightly. This will make it much easier to unmold.
→ What type of apples work best?
Golden Delicious or Fuji apples are perfect since they hold their shape while cooking. Avoid overly sour varieties, as they might overpower the dessert's taste.
→ Any tips for making caramel successfully?
Don't stir the sugar while it melts. Let it dissolve slowly, and look for a golden color. Avoid letting it get too dark, as it could taste bitter.
→ Do I really need gelatin?
Yes, gelatin helps the mousse stay firm. Without it, the mousse could turn out too soft, and the dessert would be harder to slice.

Apple caramel cake

A sophisticated dessert blending a crunchy spiced biscuit crust, soft apple filling, and silky caramel mousse.

Prep Time
60 Minutes
Cook Time
30 Minutes
Total Time
90 Minutes
By: Maria

Category: Desserts

Difficulty: Difficult

Cuisine: French

Yield: 8 Servings (1 dessert cut into 8 portions)

Dietary: Vegetarian

Ingredients

01 200 g of crushed speculoos cookies.
02 100 g of melted butter for the base.
03 4 Golden or Fuji apples.
04 50 g of sugar to caramelize the apples.
05 A tablespoon of butter for the apple mixture.
06 A teaspoon of ground cinnamon.
07 200 g of sugar to make the caramel sauce.
08 80 g of butter for the caramel.
09 400 ml of heavy cream.
10 2 sheets of gelatin.
11 250 g of mascarpone cheese.

Instructions

Step 01

Crush the speculoos into crumbs, mix them well with melted butter, and press into a circular mold. Chill for half an hour.

Step 02

Cook diced apples with sugar and butter for 10 to 15 minutes. Stir in cinnamon to finish.

Step 03

Turn the sugar into a caramel, then combine with butter and cream. Stir in the gelatin sheets.

Step 04

Blend together the cooled caramel mixture, mascarpone, and whipped cream.

Step 05

Layer the apple filling and caramel mousse over the base. Let it set in the fridge for at least 4 hours.

Notes

  1. Letting the dessert rest for long enough is crucial for it to hold together properly.
  2. The caramel’s temperature matters a lot for getting it right.

Tools You'll Need

  • A round mold for the dessert.
  • Food processor or blender.
  • Small saucepan.
  • Electric hand mixer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 45 g
  • Protein: 4 g