Caramel Apple Mousse Cake

Nutmeg and Cinnamon Genoise
4 eggs
4 egg yolks
2 tsp vanilla
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1 c sugar (200 g)
2/3 c (92 g) flour
1/4 c + 2 Tbls (40 g) cornstarch

Preheat the oven to 400F and set a rack in the middle. Lightly grease and line an 8x8 pan. Set aside. Weigh the bowl you plan to make the genoise in and write down the number.

Whisk the eggs, egg yolks, vanilla, salt and sugar together in a large bowl over a pan of simmering water. Whisk until the mixture is warm to the touch.

Transfer the mixture to the bowl of a stand mixer fitter with the whisk attachment (or hand held beaters) and whip on medium-high speed until the egg mixture is cooled and tripled in volume. The mixture will be thick and will form a slowly dissolving ribbon falling back onto the bowl when the whisk is lifted.

Over a medium bowl or a piece of parchment paper, sift together the flour and cornstarch.

Add one-third of the flour mixture to the beaten egg mixture. Use a rubber spatula to fold and making sure to scrape all the way to the bottom of the bowl. Repeat with another third and then add the final portion.

Weigh the bowl and batter, then subtract the weight of the bowl from the number. Divide by 4, and pour that amount of batter (1/4th) into your prepared pan. Smooth the top with an offset spatula and bake for about 10 to 12 minutes. Let cool on a rack for 10 minutes then invert onto a sheet of parchment paper and set aside. Repeat 3 more times so you have 4 layers.

Simple Syrup
1/2 c (125 ml)water
1/4 c (50 g) sugar

In a small saucepan, cook all ingredients until the sugar is dissolved. Let cool to room temp.

Caramel Sauce
Make this is you do not have store-caramel sauce on hand

1/2 c (100g) sugar
1/4 c (60 ml) water
2 Tbls (28 g) butter
1/8 c (30 ml) heavy cream

Cook the sugar and water in a small, heavy-bottomed pan with the lid on until dissolved. Remove the lid and, without stirring, cook until dark amber. Remove from heat and add the butter, stirring constantly, then carefully pour in the cream (caramel will bubble violently!). Pour into a heat proof container to cool before using for mousse.

Caramel Bavarian Cream
1 Tbls powdered gelatin
3 Tbls water
4 egg yolks
1/4 c (50 g) sugar
1 c (250 ml) milk
1/2 c (125 ml) caramel from above recipe, or store-bought
1 c (250 ml) heavy cream, cold

In a small bowl, sprinkle the gelatin over the water and let stand to bloom while you prepare the cream.

In a large bowl, whisk the egg yolks with the sugar until pale and lightened.

Meanwhile, in a saucepan set over medium heat, bring the milk to a simmer. Slowly pour the milk over the yolks to temper, whisking constantly to prevent them from curdling. Pour the mixture back into the saucepan over medium low heat and cook, stirring constantly, until the cream coats the back of a spoon. Add the gelatin and stir until completely melted. Let cool to room temperature.

In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks on medium speed and fold it, along with the caramel, into the cooled cream base. Use within one hour.

Apple Bavarian Cream
1 Tbls powdered gelatin
3 Tbls water
4 egg yolks
1/4 c (50 g) sugar
1 c (250 ml) milk
1/2 c (125 ml) apple butter, store-bought or homemade.
1 c (250 ml) heavy cream, cold

Use the same method as above, folding in the apple butter in place of the caramel.

To assemble:
Line an 8x8 baking pan with parchment paper or foil, leaving a lengthy border on the sides to facilitate removal.

Place one layer of genoise at the bottom of the pan and brush with some the simple syrup. Pour half of the apple bavarian cream over the top and smooth with an offset spatula. Top with another layer of genoise, brush with more syrup and pour half the caramel mousse on top. Smooth and repeat the process with the second half of cakes and creams. Refrigerate until set.