Apple Mousse Cake — Pomme d’Ève Recipe for Light Apple Dessert

Apple mousse cake — Pomme d’Eve (Eve’s apple) — is a refined, multi-layered dessert that pairs sauteed caramelized apples with green apple mousse, caramel mousse and a thin chocolate sponge. Its combination of textures and balanced sweetness makes it a delightful choice for apple lovers.

I’m an “an-apple-a-day” kind of person and I love testing new recipes. When I first saw Pomme d’Eve, I knew I had to make it.

This elegant cake was created by Japanese pastry chef Hidemi Sugino. I adapted the original method to simplify a few steps and make it more approachable and affordable for home bakers.

The finished cake is delicious without being overly sweet. The green apple mousse gives a bright, fresh note, while the caramel mousse adds warmth and a hint of cinnamon. The apple slices pressed into the mousse create an impressive cross-section, and the chocolate biscuit separates the two mousses for contrast in flavor and texture.

Pomme d’Eve is time-consuming but not technically difficult. If you enjoy caramelizing fruit, this recipe is a good chance to practise that technique. Invest the time and you’ll be rewarded with a beautiful cake and a memorable flavor profile.

Why you should try this recipe

1. A unique Japanese cake with refined technique and presentation.
2. Balanced textures and flavors — tender caramelized apples, light fruit mousse and a thin chocolate sponge.
3. Not oversweetened, so the apple’s acidity shines through.
4. Impressive when served: the layered cross-section draws compliments from guests.

Ingredients

For precise amounts and the full method, see the recipe card below.

Eggs: separate chilled whites and yolks, then bring both to room temperature before using.

Sugar: granulated white or caster sugar for the sponge and caramel.

Flour: use all-purpose flour for the chocolate biscuit.

Cocoa powder: unsweetened cocoa to flavor the sponge.

Grapeseed or sunflower oil: a neutral oil keeps the biscuit tender.

Milk: whole milk or low-fat milk for the batter.

Apples: green apples such as Granny Smith work best for mousse and caramelized slices.

Butter: unsalted butter for caramelizing the apples.

Ground cinnamon: warms the caramel mousse and complements the apples.

Grand Marnier or rum: adds depth and a subtle boozy note to the apples and mousse.

Gelatin: powdered unflavored gelatin (no need to pre-soak; follow amounts in the recipe).

Whipping cream: cold, to be whipped for light mousses.

Lemon juice: freshly squeezed to stabilize and brighten the apple puree.

How to make an apple mousse cake

Chocolate biscuit: Preheat oven to 355°F (180°C). Beat egg yolks with sugar until pale and thick, then add grapeseed oil and mix until smooth. Fold in sifted flour and cocoa powder, then gradually add milk. In a separate clean bowl, whip egg whites to soft peaks and gently fold them into the batter. Spread the batter 1 cm thick on a silicone mat or parchment-lined sheet and bake about 10 minutes. Let cool and cut two 7-inch (18 cm) discs.

Caramelize apples: Slice unpeeled apples about 1–1.5 cm thick. In a non-stick pan, melt sugar over medium heat to make a caramel, then add butter and cinnamon. Add apple slices and cook, turning gently, for 6–8 minutes until tender. Stir in Grand Marnier or rum, remove from heat, drain apples in a colander and cool.

Green apple mousse: Peel, core and cube apples for the puree. Process with lemon juice, sugar and a splash of rum until smooth. Warm the puree to about 140°F (60°C) — do not boil — and whisk in the powdered gelatin until dissolved. Cool the puree to room temperature. Whip the cold cream to soft peaks and fold it into the cooled apple puree to make a light mousse.

Assemble the first layer: Line the bottom of a 7-inch (18 cm) cake ring with plastic film and attach an acetate collar to the sides. Arrange the cooled caramelized apple slices in a circular pattern directly on the plastic, then pour in the green apple mousse and smooth. Place one chocolate biscuit disk on top and chill.

Caramel for mousse: Make a simple caramel by heating sugar and water to a golden color, then carefully whisk in hot cream. Return briefly to low heat to homogenize, remove from heat and stir in ground cinnamon.

Caramel mousse: Whisk egg yolks with sugar, then slowly pour in the hot caramel while stirring. Cook over low to medium heat, stirring constantly, until the mixture reaches about 181°F (83°C) on a thermometer. Transfer to a shallow dish, cover with plastic and cool to 140°F (60°C). Add gelatin and mix until dissolved, then cool to about 77°F (25°C) and whisk to aerate. Fold in whipped cream until smooth.

Finish the cake: Remove the ring from the fridge and pour the caramel mousse over the chocolate biscuit layer, smoothing gently. Place the second chocolate disk on top, cover with plastic and refrigerate the cake for 12 hours to set.

Neutral glaze: Heat sugar and water for 2–3 minutes, cool to 140°F (60°C), add gelatin and dissolve. Strain if necessary, add a little lemon juice and cool to about 77°F (25°C). Remove the chilled cake from the ring, invert it onto a wire rack over a sheet, and pour the glaze evenly over the top. Transfer the cake to a board and chill for at least one hour before serving.

Expert tips

1. Use unpeeled apples for the caramelized slices to keep their shape and color; peel only if you prefer the look.
2. Slice apples thicker if you want more texture in the apple layer; arrange them in a decorative pattern at the bottom of the ring.
3. Gelatin: powdered gelatin works well and can be used as directed in the recipe. If substituting sheets, 10 g powdered gelatin is roughly equivalent to about 4 gelatin sheets (soak and drain before using).
4. Use a cooking thermometer for the custard and mousse steps to ensure correct temperatures and stable results.

Frequently asked questions

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Recipe card

Nutritional information was calculated with an online nutrition calculator and is provided as an estimate only.