Caramel mousse cake

The caramel mousse cake with pear liqueur cream is truly a culinary gem, a dessert that combines delicacy with intense flavors. This cake is not just a simple sweet, but an unforgettable culinary experience, perfect for festive occasions or for moments when you want to impress someone special. With a fluffy cocoa base and a fine cream, this cake will surely become a favorite in any household.

Preparation time: 30 minutes
Baking time: 30-35 minutes
Total time: 1 hour
Number of servings: 12

Ingredients

For the base:
- 1 ½ cups of sugar
- 1 cup of water
- ⅓ cup of oil
- 6 eggs
- 2 cups of flour (not too dense)
- ¼ teaspoon of cinnamon
- 1 tablespoon of cocoa
- 1 ½ packets of baking powder

For the cream:
- 6 egg yolks
- 2 ½ cups of milk
- 1 cup of sugar
- 9 tablespoons of flour
- 100 ml of pear liqueur
- 250 g of margarine or butter for creams

For the caramel mousse:
- 6 egg whites (leftover from cream)
- 1 cup of sugar

Necessary utensils
- Pot
- Mixer
- Large bowl
- Baking tray (approx. 42 cm x 28 cm)
- Baking paper
- Whisk
- Spatula

Preparation steps

Step 1: Preparing the base
1. Start by preparing a sugar syrup. In a pot, add ⅓ cup of sugar and 50 ml of water. Heat over low heat, stirring gently, until the sugar is completely melted. Be careful not to let it caramelize too much, as it will become bitter.
2. Once the sugar has melted, turn off the heat and add 1 cup of water. Let it cool.
3. In a large bowl, beat 6 egg yolks with ⅓ cup of sugar until they become a light foam. Add cinnamon, flour mixed with baking powder, and the tablespoon of cocoa, then pour in the cooled syrup. Mix with a mixer until you obtain a homogeneous composition.
4. Beat the egg whites until they become stiff foam and gently fold them into the flour mixture with a spatula, being careful not to deflate the mixture.
5. Pour the mixture into the lined baking tray and bake at 170-180°C for 30-35 minutes. Check with a toothpick if it is baked. After baking, let it cool completely and cut it in half.

Step 2: Preparing the cream
1. In a bowl, mix 6 egg yolks with a cup of sugar. Add flour, then milk, whisking to avoid lumps. If you are concerned about lumps, you can strain the mixture before cooking.
2. Pour the mixture into a non-stick pot and cook over low heat, stirring constantly, until it thickens. When the cream is ready, let it cool slightly, then add the pear liqueur.
3. Beat the margarine or butter, then gradually incorporate the cooled cream, mixing until it becomes creamy.

Step 3: Assembling the cake
1. On the first layer of the base, sprinkle with a little pear liqueur to moisten it. Spread the cream evenly over this layer.
2. Cover with the second layer of the base, which should not be soaked, as it will absorb moisture from the caramel mousse.

Step 4: Preparing the caramel mousse
1. Beat the 6 egg whites until they become firm foam. In a pot, put half of the cup of sugar with 3 tablespoons of water and heat to obtain a syrup.
2. When the syrup is ready, turn on the mixer at high speed for the egg whites and gradually pour in the warm syrup, mixing continuously. This technique will result in a glossy and firm mousse.
3. Spread the caramel mousse over the cake, making sure to cover the entire surface evenly. You can melt a square of chocolate on top for an elegant look.

Final tip
Let the cake rest overnight in the fridge to allow the flavors to meld perfectly. This way, you will achieve a truly special dessert that will impress anyone.

Variations and suggestions
- You can replace the pear liqueur with another type of liqueur or fruit juice to create a non-alcoholic version.
- For added texture, add 250 g of chopped and toasted nuts to the caramel mousse.
- This cake pairs perfectly with a fruit tea or a sweet wine, which will complement the delicate flavors of the cream and caramel.

Calories and nutritional benefits
This cake is an indulgent choice, but in moderation, it can be enjoyed. Each serving contains approximately 350-400 calories, considering the ingredients used. Additionally, the eggs and milk provide a source of protein and calcium, while the nuts are rich in essential fatty acids and antioxidants.

Frequently asked questions
1. Can I use whole wheat flour?
Yes, but the texture of the cake will be different, denser.

2. How can I avoid lumps in the cream?
Mix well at the beginning and use a whisk. Straining the mixture is a safe option.

3. Can I prepare the cake a day in advance?
Absolutely! In fact, it is even recommended to allow the flavors to develop.

So, don’t hesitate! Try this delicious recipe for caramel mousse cake with pear liqueur cream, and let your taste buds enjoy a special culinary experience! Happy cooking!