Wine Honey Jelly Cake | No-Bake | Are you Curious About a New Recipe For Apple Honey Jelly Cake?| Apple Mousse Cake Recipe

Today is dessert for adults. It is perfect as an after-dinner dessert after dinner, so you might want to try making it later. One bite of this little cake will make you feel like you’re drinking a glass of fragrant, sweet wine.


♥ Apple Honey Jelly Mousse Cake

[ 7cm * 4.5cm (Height) ]

83g Lotus Cookies (13 Rectangular Cookies)

35 g unsalted butter ( 2Tbsp + 1 tsp )

♥ Fragrant Apple Mousse

1. Apple Pastry Cream

1 yolk

25 g sugar (2Tbsp)

50 g milk ( 3Tbsp + 1 tsp )

50g apple juice ( 3Tbsp + 1 tsp )

(Boil 100g of apple juice over low heat to make 50g)

9 g corn starch ( 1Tbsp + 1 tsp )

8 g unsalted butter ( 1/2Tbsp )

5g Lemon zest (1 )

2. Making Apple Mousse

35g apple juice ( 2Tbsp + 1 tsp )

5 g lemon juice (1 tsp )

10 g sugar (2tsp+1/2tsp)

5 g powdered gelatin ( 1 tsp + 1/2 tsp )

25 g water ( 1 Tbsp + 2 tsp )

80g Apple Pastry Cream

3g Dijon Apple Liqueur

90g heavy cream (60% whipped) (1/3cup+2tsp)

5 g powdered gelatin ( 1 tsp + 1/2 tsp )

25 g water ( 1 Tbsp + 2 tsp )

♥ Wine Honey Jelly

360 g water ( 1 cup + 1/2cup+1tsp )

170g honey (1/2cup ) – (Equal amount of sugar can be substituted)

15 g lemon juice ( 1 Tbsp)

14 g powdered gelatin ( 1 Tbsp + 2 tsp )

70g water ( 1/4 cup + 2 tsp )

180g Moscato d’Asti (5%) (3/4cup)


1. Prepare the mold in advance.

2. Use Lotus Cookies that go well with apples, please break it small. The Lotus Cookies were sweet, so I added only butter 17g each. Press firmly. 30 minutes in the freezer.

3. Fragrant Apple Mousse first you need to make the apple pastry cream. Boil 100g of apple juice over low heat to make 50g. If you don’t have starch, substitute flour add lemon zest. Boil until thickened.

4. Add unsalted butter, remove lumps through a sieve. It is packaged so that it does not come into contact with air. Cool it down quickly. Refrigerator until use.

5. Boil 70g of apple juice over low heat to make 35g, juice is warm. Melt the sugar.Mix together the lemon juice and gelatin. The apple mixture is ready. Let cool down to 27C (80.6F)

6. Apple Pastry Cream, weigh 80 g. Smooth with a spatula add the apple mixture + apple liqueur. Use whipped cream at 60% volume. Mix well to the edges and bottom of the bowl.

7. Prepare the bubble wrap by cutting it according to the shape of the frame. Pour the cream to a height of 1 cm. I put 26g each, cover with bubble wrap. You have to press it perfectly 1 hour in the freezer.

8. The jelly we will make this time is for adults. Use your favorite type of honey. Boil very lightly add pre-melted gelatin add Moscato Dasti.
(Moscato Dasti is a wine from the Asti region of Italy).Please check the description box for more details. Let cool down to 27C ( 80.6F)

9. Remove the bubble wrap, pour a little jelly. Fill it with garnish or fruit. But it’s delicious enough without adding anything. The bee decoration was made with modeling chocolate. In this state, it should harden for a while in the freezer.