Mozart Cake Ii - cooking recipe

Ingredients

PASTRY
1 cup unsalted butter, softened,plus
5 tablespoons unsalted butter, softened
10 tablespoons confectioners' sugar
1/2 cup finely ground blanched almond, plus
1 tablespoon finely ground blanched almond
3 large hard-boiled egg yolks, cooled to room temp and pressed through a fine sieve
2 teaspoons cinnamon
1/4 teaspoon salt
1 tablespoon dark rum
2 1/2 cups flour
1/4 teaspoon baking powder
MOUSSE
1 large granny smith apple, peeled,cored,and cut into 1/4 inch dice
1/4 cup sugar
1/8 teaspoon cinnamon
1 tablespoon unsalted butter
2 tablespoons dark rum
1/3 cup heavy cream
1 cinnamon stick, broken in half
8 ounces bittersweet chocolate, coarsely chopped
6 large egg whites, at room temp
GARNISHES
2 ounces bittersweet chocolate, at room temp,shaved with a vegetable peeler
1/4 granny smith apple
1 teaspoon lemon juice
2 teaspoons apple jelly or 2 teaspoons quince jelly
3 cinnamon sticks

Preparation

MAKE THE PASTRY: Cream the butter in a food processor.
Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
Add the rum and pulse to blend.
Add the flour and baking powder and pulse to blend.
Transfer the dough to a floured work surface and gather into a ball.
Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
Refrigerate for at least 2 hours and up to 2 days.
Let the dough soften slightly before rolling out.
Preheat oven to 350-degrees.
Line 3 baking sheets with parchment paper.
On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
Using the bottom of a springform pan as a guide, cut out a 9-inch round.
Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
Repeat with the remaining disks of dough.
Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lighlty browned.
Transfer the pastry to a rack and let cool completely.
MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
In a large heavy skillet, melt the butter over moderately high heat.
Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
Add the rum, carefully ignite it and stir the apple to coat.
Transfer to a plate and let cool to room temp.
In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
Remove from the heat, cover and let steep for 10 minutes.
Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
Remove from the heat.
Strain the hot cream over the chocolate and discard the cinnamon stick.
Gently stir unmtil smooth and let cool until tepid.
In a bowl, beat the egg whites until very foamy.
Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
Fold in the remaining whites and then fold in the apple.
Set 1 cinnamon pastry round in the bottom of a 9-inch springform pan and spread half of the chocolate mousse on top.
Cover with a second cinnamon pastry round, pressing gently.
Spread the rest of the mousse over the top and cover with the last pastry round.
Refrigerate for at least 30 minutes and up to 8 hours.
GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
Cut 5 thin slices from the apples and rub with lemon juice.
Fan the apple slices on the cake.
In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
Garnish with the cinnamon sticks and serve.