Apricot and Caramelized White Chocolate Mousse Cake

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse. It is an outstanding dessert that will definitely delight your family and guests.
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Ingredients
Makes about 10-12 servings
Apricot Jelly
1o oz (300g) apricots, pitted
1/4 cup (50g) sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) cold water
Almond Sponge Cake
2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
2/3 cup (70g) ground almonds
1 tbsp (10g) flour
1/2 tsp (3g) almond extract
1 tbsp (14g) butter, melted
White Chocolate Almond Crunch
2.5 oz (70g) cookie crumbs ( about 5 digestive cookies)
1/2 cup (50g) almonds, chopped
1/4 cup (60g) dried apricots
3.5 oz (100g) white chocolate
2 tbsp (30g) whipping cream
Caramelized White Chocolate Mousse
8 oz (230g) white chocolate, cut in small pieces
2/3 cup (160g) whipping cream
1 1/2 cup (360g) whipping cream (35% fat), chilled
2 tsp (8g) gelatin powder
3 tbsp (45 ml) cold water
White Chocolate Decoration
2.5 oz (70g) white chocolate
1 oz (30g) white chocolate, for tempering
edible gold paint
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