The humble fruit is easy to ﬁnd, and everyone likes it. Here is the first of two light, fruity dessert recipes that you can whip up with apples.
This recipe was created by one of six competitors in the Bosch “Apple-tizing” Healthy Recipe Contest 2012, a two-hour competition held in Singapore in Dec 2012. Simply Her picked these as our favourites for their simple, yet innovative use of apples in a dessert.
APPLE YOGURT MOUSSE CAKE
By Emily Choy, third-prize winner
Makes a 12cm round cake
COORDINATION Rachel Xie PHOTOGRAPHY Frenchescar Lim
ART DIRECTION & STYLING Nikki Ho
12g gelatine powder
180ml apple juice
½ apple (preferably Fuji as it’s light and crunchy), cut into chunks
½ tsp lemon juice
½ tsp vanilla extract
20g cake ﬂour, sifted
20g corn ﬂour, sifted
150ml plain yogurt
100ml Yakult (apple ﬂavour)
150ml whipped cream
1 Preheat oven to 170 deg C.
2 To make the apple jelly ﬁlling, mix half of the gelatine powder into 30ml of apple juice and microwave for 25 seconds until the gelatine dissolves. Add 120ml of apple juice and set aside.
3 Toss the apples in lemon juice, then mix in the gelatine mixture until it is well-combined. Transfer to a container and freeze for 15min.
4 To make the cake, separate the egg yolks and whites. In a cake mixer, whisk the egg whites with 40g of sugar on high speed, until mixture is ﬂuffy and foamy.
5 Whisk the egg yolks with the vanilla extract by hand, then add in the ﬂours. Fold this mixture into the egg white mixture with a spatula until well-combined.
6 Pour the batter into a 10cm round cake tin and bake for 14min. Remove and cool at room temperature.
7 Mix the remaining gelatine powder in 30ml of apple juice. Microwave for 25 seconds until the gelatine dissolves. Set aside.
8 Mix the yogurt and Yakult by hand until incorporated.
9 Whisk the whipped cream with the remaining sugar in the mixer on high speed for about 8min, and fold it into the yogurt mixture with a spatula.
10 Stir in the gelatine mixture with a spatula to make a mousse.
11 Cut off the top of the cake so its remaining height is 1.5cm, and place it in the centre of a 12cm mousse ring. Pour in 2/5 of the mousse, and top with the apple jelly ﬁlling. Freeze for 10min. Then pour in the remaining mousse and freeze for 15min.
12 Transfer the cake to the chiller and let it set for at least 4 hours. Remove the mousse ring and serve.
You can make a pretty jelly layer on top of the cake, just before the last step in the recipe:
1 Soak 6g of gelatine powder in 30ml of apple juice and microwave for 25 seconds. Mix in 70ml of apple juice. Set aside.
2 With a cookie cutter, cut out shapes from thin slices of an unpeeled green and red apple.
3 Toss the apple cut-outs in ½ tsp of lemon juice. Arrange them on the cake and pour the gelatine over it. Put it back into the freezer for 10 minutes before proceeding to the last step of the main recipe.
This article was originally published in SimplyHer April 2013.