Dedicated to apple lovers – apple cake for weight loss. Fluffy low-calorie sponge cake made with apple puree, fragrant apple compote, and airy apple mousse with ricotta. You’ll have to put in some effort to indulge in this unusual low-calorie dessert, but it’s worth it.
All ingredients are measured for a baking pan with a diameter of 16 cm and an adjustable cake ring for assembling cakes of 16-17 cm. You’ll need approximately 1.5 kg of apples in total.
Recipe for sponge cake with apple puree
- Apple puree – 40 g
- Eggs – 2 pcs (large size)
- Rice flour – 50 g
- Baking powder – 1 tsp
- Sweetener – 5 g
Recipe for apple compote
- Peeled apples – 500 g
- Jerusalem artichoke syrup – 50 g (or other syrup)
- Water – 50 ml
- Gelatin – 10 g
Recipe for apple mousse
- Apple puree – 250 g
- Gelatin – 10 g
- Ricotta – 250 g
- Sweetener – 10 g
Decoration
- Peeled apples – 300 g
Preparation
First, get the apples ready. We want to make 700 g of apple puree in total. Peel about 1 kg of apples, cut them into big pieces, add 50 g of Jerusalem artichoke syrup, and let them cook gently for 20 minutes with a lid on. After that, blend everything until it’s smooth.
Preparing the sponge cake:
Read all the tips for making the sponge cake here.
- Separate the egg whites and beat them until stiff peaks form.
- Mix the remaining ingredients in a separate bowl.
- Gently fold the beaten egg whites into the batter.
- Bake for 20 minutes at 170-180°C.
- Grease the baking pan with butter before baking.
- After baking, let the sponge cake cool before removing it from the pan.
- Trim off the top crust.
Preparing the compote:
- Soak 10 g of gelatin in 50 ml of cold water for 10 minutes.
- Peel and chop 250 g of apples.
- Heat 250 g of puree until boiling, add the chopped apples, and cook for 3 minutes. Let it cool slightly.
- Place the sponge cake in a 16 cm assembly ring lined with plastic wrap.
- Mix the soaked gelatin into the warm compote until dissolved.
- Pour the compote over the sponge cake.
- Refrigerate for 2 hours.
Preparing the cream (after 2 hours):
- Soak 10 g of gelatin in 50 ml of cold water for 10 minutes.
- Take the ricotta out of the refrigerator.
- Heat the gelatin until dissolved (don’t boil) and pour it into 250 g of apple puree. Beat for 20 minutes until it forms a thick foam – apple mousse.
- Add the ricotta and sweetener to the apple mousse. Mix quickly with a mixer on low speed for 30 seconds, then with a spoon until smooth.
- Transfer some of the cream to a pastry bag.
- Remove the mold from the refrigerator, loosen the cake from the walls with a knife, and expand the mold to 17 cm.
- Use a pastry bag to pour the cream between the cake and the walls of the mold. Spread the rest of the cream on top and smooth it out.
- Refrigerate overnight.
Preparing the decoration:
Add 150 g of finely chopped apples to the remaining 150 g of apple puree, mix. Place the decoration on the cake before serving.


