This is yet another carbon copy of Pierre Herme’s Venus cake, this time, featuring mountain rose apples! They are a naturally pink apple, and a little starchier than the normal Fuji or Red Delicious. I figured that they would be gorgeous, and since I did not want to rip off the naming, I opted to name my version Cattleya, which is an orchid-like flower. The layers include a sable base, cream cheese mousse, rose apple and pear gelee insert, and shavings of the apples and pear on top, with a rose apple fluid gel.

For the sable:
1 cup all-purpose flour
1 stick unsalted butter
1 teaspoon baking powder
1/3 cup granulated sugar
a pinch of salt
1 teaspoon elderflower liquor
1 egg yolk

Combine ingredients into a dough. Roll out to about 1/8th inch thickness and cut out a 6 inch round. Bake at 350 degrees F for 15-18 minutes. Cool completely.

For the rose apple gelee:
1 cup diced rose apple
1/4 cup diced Korean pear
1/4 cup agar agar
1 cup water
1/3 cup honey

Simmer together ingredients until the apples and pears are soft. Puree until smooth. Pass through a sieve and refrigerate until set. Cut out a 5 inch ring and reserve the rest.

For the cream cheese mousse:
8 oz cream cheese
1 cup heavy cream
1 3/4 teaspoons gelatin powder + 1 1/2 tablespoons cold water
1/4 cup water
1/4 cup granulated sugar
a pinch of salt
1 teaspoon vanilla extract

Whip heavy cream to stiff peaks. Bloom gelatin in water. Mix gelatin with water, sugar, salt, and bring to a simmer. Cream the cream cheese and blend in the simple syrup, reduced by half. Season with vanilla. Once creamy and smooth, combine the cream cheese with the heavy cream.

For assembly:
Line a 6 inch ring mold. Place the mousse on the bottom. Then pour in half the cream cheese. Place in a 5 inch round of the gelee. Pour on the rest and level the top. Freeze until solidified.

For the fluid gel:
Reserved gelee

Puree gelee with water until smooth and creamy. Transfer to a piping bag.

To garnish:
Korean pear and rose apple, shaved on a mandolin
Lemon juice

Toss the fruit, once sliced, in the lemon juice to prevent it from browning. Garnish the top of the unmolded and thawed cake with the fruit, and pipe in the fluid gel.