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


  • 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.


Step 1

Welcome to our new recipe - the amazing Paradise Apple Mousse Cake!

Step 2

This cake features a light almond dacquoise, lime & mint filling crèmes, and apple compote, all wrapped in a milk oolong tea mousse. It's inspired by the mood of late summer transitioning into autumn.

Step 3

Almond Sponge Biscuit:

Step 4

1. Preheat your oven to 170°C (338°F). Prepare an 18 cm (7 inch) mold.

Step 5

2. Place 85 grams (3.00 ounces) of egg whites and 95 grams (3.35 ounces) of sugar in a bowl. Tip: Start whipping the egg whites on low speed, gradually increasing it.

Step 6

3. When the whites are slightly whipped, gradually add the sugar, and whip until stiff peaks form.

Step 7

4. In a separate bowl, combine 50 grams (1.75 ounces) of almond flour and 45 grams (1.60 ounces) of regular flour. Gradually fold the flour mixture into the whipped egg whites in several passes, gently kneading.

Step 8

5. Add the zest of one lime for a touch of flavor.

Step 9

6. Pour the batter into the prepared mold and bake for approximately 15 to 20 minutes. Check doneness with a wooden skewer. Tip: The skewer should come out clean when the sponge is ready.

Step 10

Apple Compote:

Step 11

1. Peel and core the apples, then cut them into small cubes until you have 200 grams (7.05 ounces).

Step 12

2. Pour 250 milliliters (8.50 fluid ounces) of apple juice into a saucepan and bring it to a boil.

Step 13

3. Add the apple cubes and let them simmer for a bit.

Step 14

4. Mix 4 grams (0.15 ounces) of agar with 12 grams (0.40 ounces) of sugar, then add this mixture to the apple juice.

Step 15

5. Stir well and let it cook for 2 minutes.

Step 16

6. Pour the mixture into a ring mold and let it cool, then place it in the refrigerator to set. Tip: Make sure the compote is completely cooled before moving to the next step.

Step 17

Lime & Mint Custard:

Step 18

1. Prepare the zest of one lime and several fresh mint leaves.

Step 19

2. Soak 12 grams (0.40 ounces) of gelatin in ice water.

Step 20

3. In a separate bowl, mix 150 grams (5.30 ounces) of milk and 100 grams (3.55 ounces) of cream, then heat this mixture in the microwave without bringing it to a boil.

Step 21

4. In another bowl, whisk 40 grams (1.40 ounces) of sugar with 3 egg yolks until well combined.

Step 22

5. Gently pour the warm milk and cream mixture into the egg yolks while stirring constantly. Add the mint and lime zest.

Step 23

6. Reheat this mixture in a microwave on pulse mode until it reaches 80°C (176°F).

Step 24

7. Add the soaked gelatin and strain the mixture through a sieve. Pour it onto a layer of the apple compote and place it in the freezer until fully frozen. Tip: Use a sieve to ensure a smooth custard texture.

Step 25

Oolong Tea Mousse:

Step 26

1. Soak 15 grams (0.55 ounces) of gelatin in ice water.

Step 27

2. Heat 230 grams (8.10 ounces) of milk in a saucepan and add 20 grams (0.70 ounces) of oolong tea. Cover and let steep for 2 minutes.

Step 28

3. Reheat the mixture, then add the soaked gelatin and stir until dissolved.

Step 29

4. Strain this mix onto 320 grams (11.30 ounces) of chopped white chocolate and stir until the chocolate melts and the mixture is smooth.

Step 30

5. Whip 400 grams (14.10 ounces) of cream until it forms soft peaks. Be careful not to overwhip! Tip: The cream should be light and airy, with soft peaks.

Step 31

6. Gradually fold the chocolate mixture into the whipped cream in several passes. The mousse is now ready!

Step 32

Assembling the Cake:

Step 33

1. Use a 20 cm (8 inch) ring mold for assembling.

Step 34

2. Pour a portion of the mousse into the ring mold, then layer the frozen fillings (apple compote and custard) and finally the almond sponge biscuit. Tip: Ensure each layer is even for a professional look.

Step 35

3. Freeze the assembled cake for at least 8 hours.

Step 36

4. Finish by glazing with mirror glaze or velours. Bon Appetit!


Imagine slicing into this stunning PARADISE APPLE mousse cake, revealing layers of almond sponge, lime custard, and apple compote, all encased in a creamy oolong tea mousse. ✨ Serve this masterpiece at your next gathering to wow your guests. Use a sharp knife dipped in warm water to make clean slices. Pair this cake with a scoop of vanilla ice cream for an extra touch of sweetness, or serve alongside a pot of freshly brewed oolong tea for a sophisticated pairing. ☕ Hosting a summer picnic? 🍉 Slice it up and serve with a medley of fresh fruits like berries or melon to keep it light and refreshing. Your friends and family will be coming back for seconds, and maybe even thirds!


Following a gluten-free lifestyle or cooking for someone who is vegan? No problem! 💪 For a gluten-free version, simply replace the regular flour with almond flour or a gluten-free flour blend. The almond flour will add a lovely nutty flavor that pairs well with the other ingredients. 🌰 For a vegan twist, substitute the gelatin with agar-agar—you'll get the same texture without any animal products. Use a plant-based heavy cream for the mousse and custard, and replace the egg whites in the biscuit with aquafaba (the liquid from a can of chickpeas) for a plant-based alternative that whips up perfectly. 🌱 Enjoy this delicious cake with all your friends, no matter their dietary preferences!


  • 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.

Nutrition facts

Recipe Yield:One 20 cm (8 inch) cake
Calories:Per slice, 12 servings
Calories (Min - Max):380 - 450
Total Fat:28g
Saturated Fat:15g
Total Carbohydrate:30g
Total Sugars:26g