THE APPLE
individual mousse cake
A recipe of the cake for the Dinara Kasko mold
+ recalculation for cooking in an inox ring
RECIPE FOR THE
DINARA KASKO MOLD
2
SPONGE CAKE
8 cakes 16 cakes 24 cakes
Ingredients 25*35 cm 30*40 cm 40*60 cm 100%
673 g 922 g 1844 g
Eggs 408 559 1118 61%
Sugar 51 70 140 8%
Invert sugar 34 47 93 5%
Flour 68 93 186 10%
Cocoa powder 44 60 121 6%
Chocolate Valrhona 68 93 186 10%
Bahibe 46%
Bring eggs and sugar to 40 °C / 104 °F, constantly whisking
mixture. Then transfer into a bowl of your stand mixer and
whisk until the mixture is thick and fluffy. Combine and sift
cacao powder and flour, and mix into wet ingredients. Melt
the chocolate to 45 °C / 113 °F and by gently folding,
combine with the rest of the ingredients. Bake in the oven
at 170 °C / 338 °F for 13-15 minutes (or until ready). Cut
the sponge using a 4 cm baking ring.
CRUNCHY LAYER
8 cakes 16 cakes 24 cakes
Ingredients 100%
100 g 200 g 300 g
Coconut sugar 10 20 30 10%
Flour 20 40 60 20%
Butter 20 40 60 20%
Almond flour 20 40 60 20%
Cinnamon powder 0.8 1.6 2.4 0.8%
Salt 0.2 0.4 0.6 0.2%
Grape seed oil 8 16 24 8%
Diced pecan nuts 10 20 30 10%
Chocolate Valrhona 10 20 30 10%
Bahibe 46%
Place all ingredients except oil and chocolate into a mixer
bowl and mix until the mixture becomes crumbly (use cold
butter). Bake at 160 °C / 338 °F for 10-12 minutes. Add
melted chocolate and oil and mix. Spread 8-10 g of crunch
evenly at the bottom of a 4 cm baking ring. Freeze.
3
CARAMEL
8 cakes 16 cakes 24 cakes
Ingredients 100%
73 g 147 g 223 g
Sugar 27 55 83 37%
Whipping cream 35% 27 55 83 37%
Butter 82% 18 37 55 25%
Gelatin 180b 0.25 0.5 0.7 0.5%
Vanilla bean 1/3 1/2 1 0.3%
Salt 0.1 0.2 0.3 0.2%
Soak the gelatin in cold water to bloom. Heat the cream
and add the vanilla. Allow it to infuse for 20 minutes, then
pass the cream through a fine sieve and heat again. Melt
the sugar golden brown, then stop the caramelization
process by adding hot cream, mix until combined, then add
butter and cook to 106 °C / 222 °F. Let the caramel cool
down then add gelatin and salt. Pour 8-9 g of caramel
evenly over the sponge using a piping bag.
CREAM CHEESE LAYER
8 cakes 16 cakes 24 cakes
Ingredients 100%
84 g 168 g 253 g
Whipping cream 35% 25 50 75 30%
Sugar 20 40 75 24%
Cream cheese 39 77 117 46%
Salt 0.1 0.15 0.2 0.1%
Gelatin 180b 0.5 1 1.5 1%
Soak the gelatin in cold water to bloom. Melt the sugar
until golden brown, then stop the caramelization process
by adding hot cream. Set aside and let cool, then add salt
and gelatin, combine well. Add cream cheese and blend
with an immersion blender. Pipe 8g of cream cheese on
over a crunchy layer and place cake sponge on top. Freeze.
4
COMPOTE
8 cakes 16 cakes 24 cakes
Ingredients 100%
112 g 245 g 367 g
Apple cubes 50 100 150 41%
Apple puree 36 72 108 29%
Apple liquor Manzana 19 39 58 15%
Lime juice 6 12 17 5%
Pectin NH 0.8 2 2 1%
Glucose syrup 6 12 17 5%
Coconut sugar 4 8 12 3%
Cinnamon powder 0.2 0.4 0.6 0.2%
Vanilla bean 1/3 1/2 1 0.2%
In a saucepan mix apple cubes, apple puree, liquor, lime
juice, cinnamon, vanilla, and glucose. In a separate bowl
mix sugar and pectin NH, then transfer to a saucepan
with the rest of the ingredients. On a low heat bring to a
boiling point and boil for 1 minute constantly whisking.
Fill up 4cm hemisphere molds. Freeze.
MOUSSE
8 cakes 16 cakes 24 cakes
Ingredients 100%
442 g 884 g 1326 g
Cream cheese 175 350 525 44%
Pasteurized egg whites 70 140 210 18%
Inulin for cold 25 50 75 2%
Sugar 30 60 90 8%
Salt 0.5 1 2 0.1%
Whipping cream 35% 10 20 30 3%
Gelatin 180b 6 12 18 1%
Cream 30-35% 125 250 375 25%
Soak the gelatin in cold water to bloom. Softening cream
cheese in the microwave or over a water bath. Combine
warm milk, gelatin, salt, cream cheese and blend with an
immersion blender. Keep the temperature of cheese
around 38 °C / 100 °F. In a separate bowl beat egg
whites with sugar and inulin. Add whipped cream and
mix, then add cream cheese and mix again.
5
ASSEMBLING
Firstly fill the mold with mousse. Then, insert the frozen
part by gently pushing inside the cream mousse. Again fill
with the mousse if necessary. Freeze well. Take the cake
out of the freezer, quickly remove from the mold and spray
immediately.
GLAZE
CHOCOLATE SPRAYING
1 cake 2 cakes 3 cakes
Ingredients 100%
200 g 400 g 600 g
Cocoa butter 100 200 300 50%
White chocolate 100 200 300 50%
Food colourant
Mix melted chocolate, cocoa butter and add food
colorant. Heat the cocoa mixture to 40°C / 104 °F before
using it.
CHOCOLATE STALKS
8 cakes 16 cakes 24 cakes
Ingredients 100%
100 g 200 g 300 g
Dark chocolate 100 200 300 100%
Put the dark chocolate into a food processor and blend until it turns into a thick paste. It
shouldn't melt! Take it out of the food processor and shape into stalks, by rolling it on
the table. Leave to set on the table.
APPLE PUREE
Ingredients 8 cakes 16 cakes 24 cakes 100%
Apple 2 pcs 4 pcs 6 pcs 100%
Wash, peel and core the apples. Dice them and put in a plastic bowl. Next, cook in a
microwave until soft (or cook them in a pot, covered with a lid). Process the cooked
apples with a hand blender or a food processor until they turn into a puree. 6
RECIPE IN AN INOX RING
for 1 cake 16 cm in diameter
7
CHOCOLATE SPONGE
Ingredients 8 cakes 16 cakes 24 cakes
100%
1 baking frame 22x22 cm 337 g 674 g 1011 g
Eggs 204 408 612 61%
Sugar 25 50 75 8%
Invert sugar 17 34 51 5%
Flour 34 68 102 10%
Cocoa powder 22 44 66 6%
Chocolate Valrhona 34 68 102 10%
Bahibe 46%
Bring eggs and sugar to 40 °C / 104 °F, constantly whisking mixture. Then transfer into a bowl of
your stand mixer and whisk until the mixture is thick and fluffy. Combine and sift cacao powder
and flour, and mix into wet ingredients. Melt the chocolate to 45 °C / 113 °F and by gently folding,
combine with the rest of the ingredients. Bake in the oven at 170 °C / 338 °F for 13-15 minutes (or
until ready). Cut the sponge using a 4 cm baking ring.
CRUNCHY LAYER
Ingredients 8 cakes 16 cakes 24 cakes
100%
1 cake ring 14 cm in diameter 100 g 200 g 300 g
Coconut sugar 10 20 30 10%
Flour 20 40 60 20%
Butter 82% 20 40 60 20%
Almond powder 20 40 60 20%
Cinnamon powder 0.8 1.6 2.4 0.8%
Salt 0.2 0.4 0.6 0.2%
Grape seed oil 8 16 24 8%
Diced pecan nuts 10 20 30 10%
Chocolate Valrhona 10 20 30 10%
Bahibe 46%
Place all ingredients except oil and chocolate into a mixer bowl and mix until the mixture becomes
crumbly (use cold butter). Bake at 160 °C / 320 °F for 10-12 minutes. Add melted chocolate and oil
and mix. Spread 8-10 g of crunch evenly at the bottom of a 4 cm baking ring. Freeze
8
CARAMEL
8 cakes 16 cakes 24 cakes
Ingredients 100%
147 g 223 g 441 g
Sugar 55 83 165 37%
Whipping cream 35% 55 83 165 37%
Butter 82% 37 55 111 25%
Gelatin 180b 0.5 0.7 1,5 0.5%
Vanilla bean 1/2 1 1,5 0.3%
Salt 0.2 0.3 0,6 0.2%
Soak the gelatin in cold water to bloom. Heat the cream and add the vanilla. Allow it to
infuse for 20 minutes, then pass the cream through a fine sieve and heat again. Melt
the sugar golden brown, then stop the caramelization process by adding hot cream,
mix until combined, then add butter and cook to 106 °C / 222 °F. Let the caramel cool
down then add gelatin and salt. Pour 8-9 g of caramel evenly over the sponge using a
piping bag.
CREAM CHEESE LAYER
8 cakes 16 cakes 24 cakes
Ingredients 100%
168 g 336 g 504 g
Whipping cream 30-35% 50 100 150 30%
Sugar 40 80 120 24%
Cream cheese 77 154 231 46%
Salt 0.15 0.3 0.5 0.1%
Gelatin 180b 1 2 3 1%
Soak the gelatin in cold water to bloom. Melt the sugar until golden brown, then stop the
caramelization process by adding hot cream. Set aside and let cool, then add salt and
gelatin, combine well. Add cream cheese and blend with an immersion blender. Pipe 8g
of cream cheese on over a crunchy layer and place cake sponge on top. Freeze.
9
COMPOTE
8 cakes 16 cakes 24 cakes
Ingredients 100%
112 g 245 g 367 g
Apple cubes 50 100 150 41%
Apple puree 36 72 108 29%
Apple liquor Manzana 19 39 58 15%
Lime juice 6 12 17 5%
Pectin NH 0.8 2 2 1%
Glucose syrup 6 12 17 5%
Coconut sugar 4 8 12 3%
Cinnamon powder 0.2 0.4 0.6 0.5%
Vanilla bean 1/3 1/2 1 0.5%
In a saucepan mix apple cubes, apple puree, liquor, lime juice, cinnamon, vanilla, and
glucose. In a separate bowl mix sugar and pectin NH, then transfer to a saucepan with the
rest of the ingredients. On a low heat bring to a boiling point and boil for 1 minute
constantly whisking. Put over the caramel and freeze.
MOUSSE
8 cakes 16 cakes 24 cakes
Ingredients 100%
442 g 884 g 1326 g
Cream cheese 175 350 525 44%
Pasteurized egg whites 70 140 210 18%
Inulin for cold 25 50 75 2%
Sugar 30 60 90 8%
Salt 0.5 1 2 0.1%
Cream 30-35% 10 20 30 3%
Gelatin 180b 6 12 18 1%
Whipping cream 30-35% 125 250 375 25%
Soak the gelatin in cold water to bloom. Softening cream cheese in the microwave or
over a water bath. Combine warm milk, gelatin, salt, cream cheese and blend with an
immersion blender. Keep the temperature of cheese around 38 °C / 100 °F. In a separate
bowl beat egg whites with sugar and inulin. Add whipped cream and mix, then add cream
cheese and mix again.
10
GLAZE
ASSEMBLING
Firstly fill the mold with mousse. Then, insert the frozen part by gently pushing inside
the cream mousse. Again fill with the mousse if necessary. Freeze well. Take the cake
out of the freezer, quickly remove from the mold and spray immediately
CHOCOLATE SPRAYING
8 cakes 16 cakes 24 cakes
Ingredients 100%
200 g 400 g 600 g
Cocoa butter 100 200 300 50%
White chocolate 100 200 300 50%
Fat-soluble food colouring
Mix melted chocolate, cocoa butter and add food colorant. Blend with a hand blender. Heat the
spraying mixture to 40 °C / 104 °F before using it.
APPLE PUREE
Ingredients 8 cakes 16 cakes 24 cakes 100%
Apple 2 pcs 4 pcs 6 pcs 100%
Wash, peel and core the apples. Dice them and put in a plastic bowl. Next, cook in a
microwave until soft (or cook them in a pot, covered with a lid). Process the cooked
apples with a hand blender or a food processor until they turn into a puree.
11
