Quince, vanilla and hazelnut apple cake with
– a hazelnut cookie,
– a praline crunch,
– a quince-apple mousse,
– vanilla mousse,
– quince jelly.
Material used
– Square frame 12X12x4.5 cm
– Ancel 210 bloom gelatin
– Tefal baking tray
– Baking paper
Ingredients
Preparing the quince
1 quince
Hazelnut cookie35g hazelnut powder25g egg1 egg white35 g powdered sugar10 g butter7 g flour
Praline crisp50g hazelnut praline35g Milk chocolate30g Crêpes dentelles
Apple and quince mousse50g apple compote (cooked mixed apples)50g quince compote (quince previously cooked and blended)20g sugar60g cream2g gelatin
Vanilla mousse
✔60g full-fat liquid cream
✔60g white chocolate
✔1.5g gelatin
✔60g whipping cream
✔1 vanilla pod
Quince jelly
✔85g quince cooking juice
✔10g caster sugar
✔2g gelatin
The recipe
Preparing quince
✔1 quince
Cut your quince into pieces, keeping the seeds and skin. Pour into a saucepan and cover with water. Cook for 1h30 to 2h00 over low/medium heat. Once cooked, strain the juice and keep it to make your own jelly. Keep the quince pieces for the quince compote. I put them through a manual purée press to remove seeds and skins.
Hazelnut cookie
✔35g hazelnut powder
✔25g egg
✔1 egg white
✔35 g powdered sugar
✔10 g butter
✔7 g flour
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a pretty color and a hazelnut fragrance. Set aside. Mix the egg and powdered sugar in a bowl. Add hazelnut powder, flour and melted butter. Mix well. In another bowl, beat egg whites with a mixer. Incorporate a third of the egg whites and mix to loosen the mixture, then gently fold the remaining whites into the mixture using a pastry blender. Pour the cookie dough onto a baking sheet lined with baking paper. Bake for 8-10 min at 180°C. Remove from the oven and leave to cool before peeling off the paper and cutting out a 12x12cm square.
Praline crisp
✔50g hazelnut praline
✔35g Milk chocolate
✔30g Crêpes dentelles
Mix praline, melted milk chocolate and crêpes dentelles. Roll out between two sheets of baking paper. Place in the freezer for a few minutes. Cut out the crêpes dentelles with your frame. Place it at the bottom of your frame on a plate. Place the cookie on top of the croustillant.
Apple and quince mousse
✔50g applesauce (mixed cooked apples)
✔50g quince compote (quince previously cooked and blended)
✔20g sugar
✔60g cream
✔2g gelatin
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the two compotes with the caster sugar. Remove from heat and add the gelatine. Set aside.
Whip the cold cream with an electric mixer. Pour over the previous mixture, when its temperature is around 30°C, and stir gently.
Pour half of the mousse (80g) inside the frame onto the cookie and place in the freezer for a few minutes. Set the remaining mousse aside at room temperature.
Vanilla mousse
✔60g full-fat liquid cream
✔60g white chocolate
✔1.5g gelatin
✔60g whipping cream
✔1 vanilla pod
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 60g of liquid cream with the vanilla pod, previously split in half and scraped. Turn off the heat, cover and leave to infuse for at least 20 minutes. Reheat the cream a little, then remove from the heat and add the drained gelatine. Pour over the melted white chocolate. Mix and set aside.
Whip the cold cream with an electric mixer. Pour over the previous mixture, when its temperature is around 30°C, and stir gently.
Pour half of the mousse (80g) inside the frame over the apple-quince mousse, and place in the freezer for a few minutes. Reserve the remaining vanilla mousse at room temperature.
Finish by pouring in the remaining apple-quince mousse. Place in the freezer for a few minutes. Pour in remaining vanilla mousse. Freeze overnight.
Quince jelly
✔85g quince cooking juice
✔10g caster sugar
✔2g gelatin
Soften the gelatine leaves in a bowl of cold water. Pour the quince cooking juice and powdered sugar into a saucepan, then bring to the boil. Remove from heat and add the gelatine. Leave to cool (< 40°C), then pour over the frozen cake. (If the vanilla mousse has already reached the height of the frame, warm the 4 sides of the frame slightly with your hands and raise it by 2 to 3 millimeters).
Leave in the fridge until the jelly sets. Carefully remove the frame. Cut into individual slices and defrost in the fridge.
I decorated with quince paste cubes.
