Description
A breathtaking layered dessert featuring a light-as-air caramel mousse atop a buttery vanilla sponge cake.
Ingredients
1 cup all-purpose flour
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups heavy whipping cream
1 cup granulated sugar (for caramel)
4 tbsp unsalted butter (for caramel)
1 tsp sea salt
3 sheets gold-grade gelatin
Instructions
Step 1: Preheat oven to 350°F and bake the butter, sugar, egg, and flour mixture in a springform pan for 25 minutes to create the cake base.
Step 2: Melt 1 cup of sugar in a heavy pan until amber, then carefully stir in 1/2 cup of cream and 4 tbsp butter to create the caramel sauce.
Step 3: Dissolve bloomed gelatin into the warm caramel sauce and allow it to cool to room temperature.
Step 4: Whip the remaining 1.5 cups of heavy cream to stiff peaks and gently fold in the cooled caramel mixture.
Step 5: Spread the mousse over the cooled cake base and refrigerate for at least 4 hours before serving.
Notes
Ensure the caramel is not too hot when folding into the cream to avoid melting the mousse structure.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 35g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
