How to make caramel cake with mousse step by step

Step 1 - preparation of the caramel sponge cake

• Preheat the oven to 170 degrees (convection) or 180 degrees (top/bottom heat mode).
• Line the bottom of the pan with baking paper, but leave the sides empty and dry.
• Whisk the egg whites with sugar on high speed until they turn white, become thick and fluffy.
  4 egg whites, 100 g sugar
  
• Then add the egg yolks to them and mix briefly - but only on the lowest speed of the mixer.
  4 egg yolks
  
• Sift the pudding powders and baking powder through a sieve into the bowl with the beaten eggs.
  3 packages toffee (caramel) pudding, 1 teaspoon baking powder
  
• Gently mix everything with a spatula.
  
• Transfer the sponge cake batter to the mold and place in the oven - bake for about 20 minutes.
  
• After baking, cool the sponge cake completely.

Step 2 - preliminary cake assembly

• Cut the cooled sponge cake into two layers.
  
• Place the bottom layer in a springform pan lined with baking paper.
• You can additionally moisten the sponge cake - I moistened it with water, sugar, and lemon juice.
  
• Spread the fruit preserve over the sponge cake.
  approx 300 g fruit preserve
  

Step 3 - preparing the caramel mousse

• Pour the cold heavy cream into a large bowl.
  500 ml heavy cream
  
• Whisk it for a few minutes on high speed until it becomes very fluffy and thick.
  
• Then add the cold dulce de leche, one spoonful at a time, and mix until combined into a smooth cream.
  approx. 500 g dulce de leche
  
• Cover the gelatin with a small amount of water – add just enough so that it is slightly above the gelatin level.
  2 teaspoons gelatin, a little water
  
• Set it aside for a few minutes to thicken.
  
• Then heat it briefly (e.g., in the microwave - for about 10-20 seconds) until it becomes liquid, add a tablespoon of caramel cream to it, and mix thoroughly.
  
• Pour the gelatin into the rest of the cream and immediately mix everything on high speed.
  

Step 4 - finishing the caramel cake

• Spread approximately half of the caramel mousse onto the sponge cake in the pan.
  
• Carefully place the second layer of sponge cake and soak it if desired.
  
• Spread the rest of the mousse and smooth the surface.
  
• Chill the cake in the refrigerator for about 4 hours - so that the mousse sets well and the flavors combine well.