Caramel Mousse Cake
Ingredients
Instructions
Beat the egg white with sugar until a thick and fluffy mixture forms.
Add the egg yolk and sifted flour to the egg white - mix gently.
Line the bottom of a 16 cm diameter baking pan with parchment paper - leave the sides dry.
Pour in the batter and level the surface.
Bake at 170 degrees Celsius (convection mode) for approximately 10-15 minutes - until a toothpick comes out clean.
After baking, cool the sponge cake.
If you like a moist sponge cake, soak it with a little water mixed with sugar and lemon juice.
Mix the dulce de leche with almond flakes and spread it over the sponge cake.
Place the sponge cake in the refrigerator.
In a mixer bowl, beat together the cold mascarpone cheese, cold heavy cream, and dulce de leche.
Pour just enough water over the gelatin to cover it and set aside to swell.
Briefly heat the gelatin until it becomes liquid (you can heat it for about 20 seconds in the microwave).
Add a tablespoon of dulce de leche cream to the gelatin and mix thoroughly.
Pour the gelatin into the rest of the cream and mix thoroughly.
Take the sponge cake out of the refrigerator and place it on a plate or cake board.
Surround the cake with a larger cake ring.
Apply the caramel mousse, making sure it also "fills" the gap between the sponge cake and the cake ring (it's best to transfer some of the cream to a piping bag and squeeze it into the gap - I only applied it with a spoon and it didn't turn out very precise).
Carefully level the top of the mousse.
Place the cake, along with the cake ring, in the freezer for several hours - or preferably overnight.
In a saucepan, heat the water with the sugar; once the sugar has completely dissolved, pour in the sweetened condensed milk and mix thoroughly.
Pour just enough water over the gelatin to cover it, and once it swells, add it to the saucepan and mix thoroughly.
Transfer the chocolate to a spouted container and pour the hot mixture from the saucepan over it.
Wait a few minutes, then blend everything together, or mix very thoroughly - try not to create too many air bubbles.
Pour the glaze through a fine sieve, then add any food coloring.
Cover the top of the glaze with a bag and wait until the glaze cools down to about 35 degrees Celsius.
Place a cup or a small bowl into a larger mold.
Place the cake, removed from the freezer and with the ring removed, on top.
Pour the glaze over the top of the cake and let it flow freely down the sides.
Wait about 10 minutes, and when the glaze stops dripping, collect the "icicles" that have gathered at the bottom of the cake.
You can collect the remaining glaze in an airtight container and store it in the refrigerator. Before reusing, gently heat it to 35 degrees Celsius.
Refrigerate the cake for several hours - so that it thaws.
Before serving, you can additionally decorate the top as desired.
