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Apple Pecan Caramel Mousse Cake

Apple Pecan Caramel Mousse Cake

5 from 4 votes
This Apple Pecan Caramel Mousse Cake is a delightful treat bursting with autumn flavors. At the base, there's a soft and fragrant apple cinnamon cake. The cake is topped with, a rich salted caramel layer, generously mixed with tender apple bits and toasted pecans.
Servings 10 servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Print Recipe Pin Recipe

Ingredients
  

Apple Cake

  • 1 egg
  • 1/3 cup (70g) brown sugar
  • 3 tbsp cup (42g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/2 tsp (2g) baking powder
  • 1/4 tsp (1g) baking soda
  • 1/4 tsp (1g) salt
  • 3/4 tsp (2g) cinnamon
  • 1 medium apple (about 4 oz -110g) , peeled, diced

Pecan Apple Caramel Filling

  • 1/2 cup (100g) sugar
  • 1 tbsp (15ml) water
  • 2 tbsp (30g) whipping cream
  • 2/3 cup (70g) pecans , toasted, cut into smaller pieces
  • 1 tbsp (15g) butter
  • 1 medium apple (about 4 oz -110g) , peeled, diced
  • 1/2 tsp (3g) salt

For the Caramel Mousse

For Salted Caramel Sauce

  • 1/3 cup (70g) sugar
  • 1 tbsp (15ml) water
  • 1½ tbsp (20g) butter , at room temperature
  • 1/3 cup (80g) whipping cream
  • 1/4 tsp (1g) salt
  • 1/2 tsp (3g) vanilla extract

For Caramel Mousse

  • 2 tsp (7g) gelatin powder
  • 3 tbsp (45ml) cold water
  • 1½ cup (360g) whipping cream (35% fat) , chilled

For Decoration

  • cinnamon whipped cream
  • caramel pecan shards
  • blueberries
  • cinnamon powder, for dusting

Caramel Shards, for decoration, optional

  • 1/3 cup (35g) walnuts/pecans , toasted and chopped
  • 1/3 cup (70g) sugar
  • 1 tbsp (15ml) water

Instructions
 

Prepare the apple cake.

  • Preheat the oven to 350°F (180°C). Grease with butter an 8-inch (20cm) pan and line with parchment paper.
  • In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt. Set aside.
  • In a large bowl add the egg, brown sugar, vanilla extract and vegetable oil. Mix until well combined.
  • Incorporate the flour mixture. Add diced apple and mix to combine.
  • Pour batter into the prepared pan.
  • Bake for 13-15 minutes, until a toothpick inserted into the cake comes out clean. Let cool completely and transfer to a serving plate.

Prepare the caramel apple pecan crunchy layer.

  • Low the oven temperature to 300°F (150°C).
  • Place the pecans into a parchment paper-lined baking sheet and let them toast for 15 minutes. When cool, cut the pecans into smaller pieces.
  • Peel, core and cut an apple into small pieces.
  • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a dark caramel color.
  • Add the cream. It will bubble a little bit.
  • Add the apple, butter, pecans and salt and let cook for about 2 minutes stirring constantly with a wooden spoon or spatula.
  • Spread the pecan apple caramel filling over the apple sponge cake and refrigerate until you prepare the caramel mousse.

Prepare the salted caramel sauce for the mousse.

  • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
  • Add the cream. It will bubble a little bit.
  • Cook for about 1 minute constantly stirring with a wooden spoon until smooth.
  • Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool.

Prepare the caramel mousse.

  • 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 caramel sauce.
  • Whip the remaining 1 1/2 cup (360g) whipping cream until soft peaks form. Add caramel mixture and mix until well combined.

Assemble the cake.

  • Place a cake ring around the cake and line with an acetate sheet.
  • Pour the mousse on sides and top. Smooth the top using an offset spatula.
  • Cover and refrigerate for 4-6 hours or overnight.
  • Decorate the cake with cinnamon whipped cream, blueberries, caramel pecan shards, and dust with cinnamon powder.

Prepare the caramel pecan shards, optional.

  • Spread chopped walnuts/pecans on a parchment paper-lined baking sheet. Place water and sugar into a small saucepan and cook over medium heat until sugar dissolves and gets a caramel-dark color.
  • Pour the caramel over the chopped nuts and let it set.
  • Break caramel into shards and decorate the cake.

Video

Nutrition

Serving: 1 serving out of 10Calories: 398kcalCarbohydrates: 38gProtein: 3.7gFat: 27.2gSaturated Fat: 12.4gCholesterol: 76mgSodium: 268mgPotassium: 172mgFiber: 2.2gSugar: 29.3gCalcium: 59mgIron: 1mg
Calories: 398kcal
Course: Dessert
Cuisine: American
Keyword: apple, caramel, caramel mousse, pecan, salted caramel