Breton Cake: Chocolate & Gavottes Biscuit, Brittany Brut Cider Mousse, Caramelized Apple Compote, Buttercream, caramel ice cream

1Chocolate (200 g) Biscuit 1 Melt the chocolate (200 g) in the micro-wave for 1 min. Crumble the Gavotes and mix them with the melted chocolate (200 g). Lay them on a plane dish (1.5-2.5 cm) and reserve it in the fridge (for at least 2 hours).

2Brittany Brut Cider (1 cup) Mousse 1. Bloom gelatin (2 tsp) in cold water. 2. Heat cider in a saucepan until warm. Add bloomed gelatin (2 tsp) and stir until dissolved. Let it cool. 3. Whip cream and sugar (¼ cup) until stiff peaks form. Gently fold in the cider mixture. 4. Refrigerate until set.

3Lightly Caramelized Apple Compote 1. In a pan, melt butter and sugar (¼ cup) over medium heat. 2. Add diced apples (2) and cook until softened and caramelized. Let it cool.

4Buttercream 1. Cream butter until smooth and fluffy. 2. Gradually add powdered sugar (2 cups) and vanilla. Beat until creamy.

5Assembly 1. Place a chocolate (200 g) biscuit layer at the bottom of a cake ring. 2. Top with a layer of Gavotte biscuits (lace crepes (200 g)). 3. Spread a portion of Brittany Brut Cider (1 cup) Mousse over the crepes. 4. Add a layer of Lightly Caramelized Apple Compote. 5. Repeat with another layer of chocolate (200 g) biscuit, Gavotte biscuits, and mousse. 6. Finish with Buttercream on top.

6Salted Butter Caramel Ice Cream (1 pint) Insert 1. Scoop out small spheres of salted butter caramel ice cream (1 pint) and freeze until firm. 2. Place the frozen ice cream spheres in the center of the assembled cake.

7Decoration (Optional) Dust with cocoa powder, chocolate (200 g) shavings, or edible gold leaf. Garnish with fresh apple slices and caramel drizzle and a Gavotte.

8Serving Chill the cake in the refrigerator for a few hours before serving. Slice and enjoy this delightful Breton Cake with a mix of textures and flavors!