Plated Dessert Dessert Layer Cake

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French Apricot Mousse Cakes

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The Apricot Mousse Cake, a real bliss with a lime sponge, an intense almond mousse and a delicate Apricot taste !

FX (François-xavier)

About this recipe

A beautiful and delicious mousse cake that will impress your guests !

French Apricot Mousse CakesFrench Apricot Mousse CakesFrench Apricot Mousse Cakes

This cake takes a bit of time, I am not gonna lie, however the result will make you proud !

A tasty dessert, with a delicate Almond mousse, an intense Apricot jelly and a lime sponge

French Apricot Mousse Cakes

Fasten your belts, are you ready to take a flight to the Nirvana of French desserts???

French Apricot Mousse Cakes

French Apricot Mousse Cakes

Skill: Experienced Level Cuisine: French Cuisine Courses: Plated Dessert, Dessert, Layer Cake, 
Ingredients

  • For 9 Individual Cakes

  • Apricot Jelly
  •   1 Cup Apricot puree (250 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   0.21 oz Gelatin Sheets (6 grams)
  • Lime Sponge
  •   1 Lime Zest
  •   2 Eggs. ¼ Cup or 100 grams
  •   ⅓ Cup Sugar (70 grams)
  •   ½ Cup Flour (70 grams)
  •   ½ teaspoon Baking Powder (2 grams)
  • Almond Mousse
  •   ⅔ Cup Marzipan (150 grams). For the recipe, see HERE
  •   1 ⅓ Cup Milk (300 grams)
  •   ⅓ Cup Egg Yolks (80 grams)
  •   ¼ Cup Sugar (60 grams)
  •   2 drops of Almond Extract
  •   2.4 Gelatin Sheets
  •   1 ⅓ Cup Whipping Cream (300 grams)
  • Syrup
  •   1 (green) Lime
  •   1 Tablespoon Simple Syrup (20 grams). For the recipe, see HERE
  • Decoration
  •   some White Chocolate. To color with green food coloring, and to temper
  •   some Cocoa Velvet Spray. For the recipe, see HERE. For the spray
  • Decoration
  •   some Non Melting Gumpaste Flowers. For the recipe, see HERE
  •   3 Apricots
  •   Black Sugar Pearls

  • For 12 Individual Cakes

  • Apricot Jelly
  •   1 ½ Cup Apricot puree (333.3 grams)
  •   4 Tablespoons Sugar (53.3 grams)
  •   0.28 oz Gelatin Sheets (8 grams)
  • Lime Sponge
  •   1.3 Lime Zests
  •   2.6 Eggs. ⅓ Cup or 130 grams
  •   ½ Cup Sugar (93.3 grams)
  •   ⅔ Cup Flour (93.3 grams)
  •   ½ teaspoon Baking Powder (2.6 grams)
  • Almond Mousse
  •   ¾ Cup Marzipan (200 grams). For the recipe, see HERE
  •   1 ¾ Cup Milk (400 grams)
  •   ½ Cup Egg Yolks (106.6 grams)
  •   ⅓ Cup Sugar (80 grams)
  •   3 drops of Almond Extract
  •   3.2 Gelatin Sheets
  •   1 ¾ Cup Whipping Cream (400 grams)
  • Syrup
  •   1.3 (green) Limes
  •   2 Tablespoons Simple Syrup (26.6 grams). For the recipe, see HERE
  • Decoration
  •   some White Chocolate. To color with green food coloring, and to temper
  •   some Cocoa Velvet Spray. For the recipe, see HERE. For the spray
  • Decoration
  •   some Non Melting Gumpaste Flowers. For the recipe, see HERE
  •   4 Apricots
  •   Black Sugar Pearls

  • For 6 Individual Cakes

  • Apricot Jelly
  •   ⅔ Cup Apricot puree (166.6 grams)
  •   2 Tablespoons Sugar (26.6 grams)
  •   0.14 oz Gelatin Sheets (4 grams)
  • Lime Sponge
  •   0.6 Lime Zest
  •   1.3 Eggs. 3 Tablespoons or 65 grams
  •   3 Tablespoons Sugar (46.6 grams)
  •   ⅓ Cup Flour (46.6 grams)
  •   ½ teaspoon Baking Powder (1.3 grams)
  • Almond Mousse
  •   ½ Cup Marzipan (100 grams). For the recipe, see HERE
  •   1 Cup Milk (200 grams)
  •   3 Tablespoons Egg Yolks (53.3 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   1 drop of Almond Extract
  •   1.6 Gelatin Sheets
  •   1 Cup Whipping Cream (200 grams)
  • Syrup
  •   0.6 (green) Lime
  •   2 teaspoons Simple Syrup (13.3 grams). For the recipe, see HERE
  • Decoration
  •   some White Chocolate. To color with green food coloring, and to temper
  •   some Cocoa Velvet Spray. For the recipe, see HERE. For the spray
  • Decoration
  •   some Non Melting Gumpaste Flowers. For the recipe, see HERE
  •   2 Apricots
  •   Black Sugar Pearls

  • For 4 Individual Cakes

  • Apricot Jelly
  •   ½ Cup Apricot puree (111.1 grams)
  •   1 Tablespoon Sugar (17.7 grams)
  •   0.09 oz Gelatin Sheets (2.6 grams)
  • Lime Sponge
  •   0.4 Lime Zest
  •   0.8 Egg. 2 Tablespoons or 40 grams
  •   2 Tablespoons Sugar (31.1 grams)
  •   3 Tablespoons Flour (31.1 grams)
  •   ½ teaspoon Baking Powder (0.8 gram)
  • Almond Mousse
  •   ⅓ Cup Marzipan (66.6 grams). For the recipe, see HERE
  •   ½ Cup Milk (133.3 grams)
  •   2 Tablespoons Egg Yolks (35.5 grams)
  •   2 Tablespoons Sugar (26.6 grams)
  •   1 drop of Almond Extract
  •   1 Gelatin Sheet
  •   ½ Cup Whipping Cream (133.3 grams)
  • Syrup
  •   0.4 (green) Lime
  •   1 teaspoon Simple Syrup (8.8 grams). For the recipe, see HERE
  • Decoration
  •   some White Chocolate. To color with green food coloring, and to temper
  •   some Cocoa Velvet Spray. For the recipe, see HERE. For the spray
  • Decoration
  •   some Non Melting Gumpaste Flowers. For the recipe, see HERE
  •   1.3 Apricots
  •   Black Sugar Pearls
    • You will need...
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    Steps

    1. To see the technique of Velvet Chocolate coating : click HERE

    French Apricot Mousse Cakes
    Result

    That's it!

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