Cream cheese mousse and caramel cake

Name: Cream cheese mousse and caramel cake
Ingredients: 2 eggs; 60 g sugar; 60 g flour; 1 tablespoon water; 2 tablespoons oil; 1/2 teaspoon baking powder; 1/8 teaspoon salt; 1 teaspoon vanilla; 100 g milk chocolate; 4 tablespoons whipping cream; 300 g cream cheese; 1 tablespoon sour cream; 200 ml whipping cream; 100 g sugar; 10 g gelatin; 50 ml cold water; 1 teaspoon vanilla; 90 g sugar; 2 tablespoons water; 1 packet vanilla sugar (8 g); 65 g butter; 30 g sour cream; 20 g chopped hazelnuts

Dessert - Cream cheese mousse and caramel cake by Profira N. - Recipia

Cream cheese mousse and caramel cake is served chilled, cut into slices, as a dessert after a meal. The fluffy sponge, airy cream cheese filling and glossy caramel layer sit on a thin layer of milk chocolate, while chopped hazelnuts add a little crunch. I cut it into fairly narrow slices, since it has several layers. Preparation: 30 minutes. Cooking: 27 minutes. Resting: 5 hours and 10 minutes. Total time: 6 hours and 7 minutes. Servings: 8. Approximately 600 kcal and 8 g protein per serving.

Ingredients

For the sponge

2 eggs
60 g sugar
60 g flour
1 tablespoon water
2 tablespoons oil
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla

For the chocolate layer

100 g milk chocolate
4 tablespoons whipping cream

For the cream cheese mousse

300 g cream cheese
1 tablespoon sour cream
200 ml whipping cream
100 g sugar
10 g gelatin
50 ml cold water
1 teaspoon vanilla

For the caramel

90 g sugar
2 tablespoons water
1 packet vanilla sugar (8 g)
65 g butter
30 g sour cream
20 g chopped hazelnuts

Preparation

1. Separate the eggs. Beat the egg whites with 1/8 teaspoon salt and 1 tablespoon water, then add 60 g sugar and beat until you get stiff peaks. Gently fold in the yolks, 2 tablespoons oil and 1 teaspoon vanilla. 2. Mix the flour with the baking powder and fold it into the meringue in 2-3 batches with a spatula. Pour the batter into a 20 cm round pan lined with baking paper and bake in a preheated oven at 180°C for 15-18 minutes, until a toothpick comes out clean. Leave the sponge to cool for 30 minutes. 3. Transfer the sponge to a serving plate and secure a springform ring around it. Melt the milk chocolate with 4 tablespoons whipping cream in a bain-marie for about 2 minutes, stirring until smooth. Spread the chocolate over the sponge and refrigerate for 20 minutes, until set. 4. Mix the cream cheese with 100 g sugar and 1 teaspoon vanilla. Bloom the gelatin in 50 ml cold water for 5 minutes. Beat 1 tablespoon sour cream together with 200 ml whipping cream until soft peaks form. 5. Melt the gelatin over low heat for 1 minute, without letting it boil, then stir it into the cream cheese mixture. Add the whipped cream and fold gently. Spread the mousse over the chocolate layer and chill the cake for 20 minutes. 6. Put 90 g sugar, 2 tablespoons water and the vanilla sugar in a small saucepan. Cook over low heat for about 6 minutes, until the sugar caramelizes. Remove the pan from the heat, add the butter and 30 g sour cream, then stir vigorously. 7. Leave the caramel to cool for 20 minutes, until it is still pourable, then pour it over the mousse. Sprinkle with the chopped hazelnuts and refrigerate the cake for at least 4 hours. Cut the slices with a knife dipped in hot water.

Notes

Keep covered in the refrigerator for up to 3 days, or assemble a day ahead. For a smooth filling, choose plain cream cheese with no herbs and let it come to room temperature; whipping cream whips better when cold. Caramel is the step many people rush, and it darkens quickly near the end. The mousse is reminiscent of cheesecake, but sits on a fluffy sponge. The slices go well with coffee; you can replace the hazelnuts with 20 g chopped almonds. Contains gluten, dairy, eggs and hazelnuts.