Apricot mousse cake
Do you want to amaze your loved ones and guests at home? Prepare a mousse cake with apricots according to our recipe! There will definitely not be indifferent: this dessert deserves epithets exclusively in superlatives. A thin layer of crumbly dough, a light creamy mousse, a fragrant apricot filling ... A complete delight! It should also be noted that this delicacy is also not at all difficult to prepare, and it will take a little time for it - if you plan the process correctly. Thus, the mousse cake with apricots has every chance of becoming your favorite summer treat. Just take your time and let the dessert completely freeze in the refrigerator.
Ingredients
Servings 6-8- 250 g apricots
- 130 ml dry white wine
- 120 g sugar
- 20 g gelatin
- 70 ml milk
- 50 g sugar
- 1 tsp vanilla extract
- 4 yolks
- 15 g gelatin
- 200 g cream cheese
- 250 g cream with 35% fat
- 250 g flour
- 175 g butter at room temperature
- 200 g sugar
- 1 yolk
- 1 egg
- a pinch of salt
- 6-8 apricots
- mint
Cooking
Step 1
For the base of the apricot mousse cake, beat butter and sugar until light and creamy. Whisk the egg and yolk into the butter mixture, making sure the eggs and butter are fully combined each time. Sift flour with salt and add to the butter-egg mixture. Knead the dough quickly. Once all the flour has combined with the butter-egg mixture, the dough is ready. Gather the dough into a ball and wrap in cling film. Place in refrigerator for at least 30 minutes.
Step 2
Preheat oven to 180°C. Take the dough out of the refrigerator. Take two pieces of parchment paper and place the dough between them. Press down lightly and start rolling with a rolling pin in short strokes from the center until you have a 25 cm diameter layer. Transfer the dough to a baking sheet and remove the top parchment. Prick the dough with a fork and place the baking sheet in the oven for 25 minutes. Cool down.
Step 3
For the apricot filling, soak gelatin in 3 tbsp. l. water. Remove the pits from the apricots and grind the flesh into a smooth puree. Put the puree in a saucepan, add sugar and white wine, bring to a boil and simmer for 5 minutes, remove from heat. Dissolve the gelatin over low heat and pour into the filling through a strainer. Cool down.
Step 4
Trim the edges of the cake and transfer to a detachable form with a diameter of 24 cm. Pour the apricot filling onto the cake and refrigerate for at least 3 hours, until set.
Step 5
For the creamy mousse, soak the gelatine in cold water. Whisk the yolks with sugar. Bring the milk with vanilla extract to a boil and pour into the yolks in a thin stream, constantly stirring the mixture with a whisk. Pour the resulting mixture back into the pan and, stirring, cook until thickened. Add gelatin and stir until completely dissolved. Strain the cream through a strainer and stir in the cream cheese. Cool the mass to room temperature and mix with whipped cream to soft peaks.
Step 6
Take out the cake pan and spread the creamy mousse on top. Cut the apricots in half and place on the mousse in a circle. Place the cake in the refrigerator for 3 hours.
Step 7
Carefully detach the sides of the form and remove them. Transfer the apricot mousse cake to a large plate. Garnish with mint or lemon balm leaves and serve.