No-Bake Apple Mousse and Ricotta Cake

No-Bake Apple Mousse and Ricotta Cake

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  • Crust
  • - 250 g whole wheat crackers;
  • - 1 tablespoon of powder sugar;
  • - 100 g butter (melted);
  • Apple Mousse
  • - 5-6 apples;
  • - 2 tablespoons of sugar;
  • - 1/2 tablespoon of powder cinnamon;
  • - 1 teaspoon of cornstarch;
  • Ricotta Cream
  • - 250 g ricotta;
  • - 200 ml heavy cream;
  • - 1 tablespoon of powder sugar;
  • - 150 ml green apple juice from the store (Santal);
  • - 5 g gelatine;



    - Add the crackers in a food processor and grind well, then add the sugar;
    - Add the melted butter and blend until smooth;
    - Add the mixture in the cake pan and press well, using a spoon;

    Apple Mousse

    - Wash, peel and grate the apples;
    - Cook them with the sugar and cinnamon on medium to low heat for about 20 minutes;
    - When you are sure that the apples are cooked, add the cornstarch and cook for another 5 minutes;
    - After that, let the apples cool and then mix at high speed until you have a mousse;
    - Add the apple mousse on your crust made earlier;

    Ricotta Cream

    - Mix the heavy cream with the sugar;
    - Separately mix the ricotta with 50 ml of the green apple juice – it will have a slightly green color now;
    - Add the mixed heavy cream and blend well;
    - Now hydrate the gelatine in the rest of the green apple juice, then dissolve it using the bain-marie technique;
    - After the gelatine cooled, you can add to your ricotta mixture and then blend until smooth;
    - Now add the ricotta layer to your cake;
    - Refrigerate for at least 3 hours;


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