Ingredients
Almond Sponge Biscuit
- 85 grams (3.00 ounces) egg whites
- 95 grams (3.35 ounces) sugar
- 50 grams (1.75 ounces) almond flour
- 45 grams (1.60 ounces) flour
- Zest of 1 lime
Apple Compote
- 200 grams (7.05 ounces) apples
- 250 milliliters (8.50 fluid ounces) apple juice
- 4 grams (0.15 ounces) agar
- 12 grams (0.40 ounces) sugar
Lime Custard
- 12 grams (0.40 ounces) gelatin
- 150 grams (5.30 ounces) milk
- 100 grams (3.55 ounces) cream (35%)
- Zest of 1 lime
- Fresh mint to taste
- 3 egg yolks
- 40 grams (1.40 ounces) sugar
Oolong Tea Mousse
- 230 grams (8.10 ounces) milk
- 15 grams (0.55 ounces) gelatin
- 320 grams (11.30 ounces) white chocolate
- 400 grams (14.10 ounces) cream (35%)
- 20 grams (0.70 ounces) oolong tea
Equipment
- 18 cm (7 inch) mold
Essential for baking the almond sponge biscuit and freezing the lime custard and apple compote layers.
- 20 cm (8 inch) ring mold
Needed for assembling and freezing the entire cake. A springform mold can also work well.
- Mixer
A stand mixer works best for whipping egg whites to stiff peaks, ensuring your biscuit is light and airy.
- Silicone spatula
Ideal for gently folding the flour mixture into whipped egg whites and for combining the mousse ingredients.
- Saucepan
Used to heat apple juice and milk mixtures. Try to use a non-stick pan for easy cleaning!
- Piping bag
Optional but recommended for adding the mousse layers meticulously and evenly.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Step 13
Step 14
Step 15
Step 16
Step 17
Step 18
Step 19
Step 20
Step 21
Step 22
Step 23
Step 24
Step 25
Step 26
Step 27
Step 28
Step 29
Step 30
Step 31
Step 32
Step 33
Step 34
Step 35
Step 36
Servings
Variations
Faq
- Why is my almond sponge biscuit flat even after baking?
Make sure you whip the egg whites to stiff peaks and gently fold in the flour mixture to retain the air.
- Can I use regular tea instead of oolong tea for the mousse?
Absolutely! While oolong tea offers a unique flavor, black or green tea will also work beautifully for the mousse.
- How do I prevent the mousse from deflating when mixing?
Be gentle when folding the chocolate emulsion into the whipped cream and avoid overwhipping the cream.
- How do I know if the gelatin has set correctly?
The fillings should be firm to touch after chilling in the fridge for a few hours. If they're still soft, give them more time to set.
- Can I use this recipe to make individual servings?
Yes! Simply use smaller molds for individual portions and adjust the freezing time accordingly.
- Does the cake need to be fully frozen before glazing?
Yes, freezing the cake ensures that the glaze sets properly, giving it a smooth, professional finish.