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Cinnamon apple mousse cake decorated with apple slices
Light and airy cinnamon apple mousse cake served on a plate

Cinnamon Apple Mousse Cake

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The pairing of apple and cinnamon is the very essence of autumn, but in this cake, they take on a new form: thick, cooked apple purée is elevated to the clouds by the lightness of whipped cream. The secret to the airy texture lies in the stabilising power of gelatine and cream, which holds the juicy fruit. This dessert proves that even the simplest, everyday fruits can be transformed into an elegant, pâtisserie-quality cake.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 40 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large hole grater
  • Springform cake tin (22-24 cm)
  • Hand whisk
  • Saucepan
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Peel and core the apples, then grate them using a large hole grater. Immediately sprinkle with the lemon juice and mix well.

Tip: The acidity of the lemon juice prevents enzymatic browning (oxidation), so the apple stays a lovely light colour.
2 ✓

Place the apple in a saucepan with the sugar, cinnamon, and a pinch of salt. Simmer over a medium heat for 5-10 minutes until it releases its juice and softens, then leave to cool until lukewarm.

Tip: During heat treatment, pectin is released, which helps to thicken the fruit juice, and the flavours also become more concentrated.
3 ✓

Soak the gelatine in the water for 5 minutes, then warm it until liquid (do not boil!). Stir into the still lukewarm stewed apple.

Tip: It is important that the apple is not ice cold, otherwise the gelatine will set immediately in lumps.
4 ✓

Whip the cold double cream into stiff peaks. When the apple mixture has cooled to room temperature (but has not yet set), fold in the whipped cream in several batches.

Tip: If the apple is too warm, the whipped cream will melt and the mixture will become runny. Equalising the temperatures is the key to success.
5 ✓

Place the ready-made sponge base into the cake tin (it is worth lining the sides with baking parchment too). Pour over the apple mousse and gently tap the tin against the table to release air bubbles.

Tip: Tapping helps to compact the cream, so you get a nice smooth surface when slicing.
6 ✓

Place in the fridge for at least 4 hours, or until the mousse has completely set. The gelatine network stabilises the structure during this time.

Tip: Patience is essential; the setting time of gelatine cannot be rushed.
7 ✓

Before serving, remove the tin and dust the top with cinnamon or decorate with thin apple slices. Best served cold.

Tip: For decoration, use dried apple chips for a crunchy texture.

Recipe FAQ

Why did the apple turn brown?
Apple flesh oxidises when in contact with air. The ascorbic acid content of lemon juice effectively slows down this process.
Can I use tinned apples?
Yes, but the taste will be less fresh, and you will need to reduce the sugar content in the recipe.
Which apples should I choose?
Tart, firm-fleshed varieties (e.g., Granny Smith, Idared), as these have a more distinct flavour alongside the cream.

Ingredients

  • 1 pc Sponge cake base (ready-made, round)
  • 4 pcs Tart apples (e.g. Granny Smith)
  • 100 g Caster sugar
  • 300 ml Double cream (cold)
  • 2 tsp Ground cinnamon
  • 15 g Gelatine powder
  • 50 ml Water
  • 1 tbsp Lemon juice
  • 1 pinch Salt