Caramel cream cake

Ingredients for 1 servings:

• 75 g wheat flour type 405
• 50 g butter
• 25 g sugar
• 20 g apricot jam for spreading
• 4 eggs, size M
• 120 g sugar, brown or fine rock sugar
• 150 g wheat flour type 405
• 50 g cornstarch
• 2 pinches of baking powder
• 100 g sugar
• 100 g cream
• 5 sheets of gelatin
• 600 g cream
• 50 g hazelnut brittle
• 18 pieces of chocolate decoration
• 300 g cream

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

the cake that falls out of the frame

Shortcrust pastry: Knead all ingredients and roll out a thin base. Bake in a preheated oven at 160°C (fan oven) for 10 minutes until golden brown. Sponge cake base: Beat eggs and sugar until frothy. Mix the flour, cornstarch, and baking powder, sift it onto the egg and sugar foam, and carefully fold it in. Pour the sponge mixture into a springform pan lined with baking paper. Bake at 160°C (fan oven) for 30 minutes. Allow to cool and divide crosswise into 2 layers. Spread the shortcrust pastry base with apricot jam and place a sponge cake base on top. Place a cake ring around it. Cream: Caramelize the sugar with a little water in a saucepan until light brown. Deglaze with the 100g cream and simmer gently until the caramel has dissolved. Stir the gelatine, which has been soaked in cold water, into the still-warm sugar mixture. Whisk 600g cream until stiff peaks. Quickly stir 1/4 of this mixture into the lukewarm caramel. Then stir this mixture into the remaining cream. Pour half into the prepared tin, place the second layer on top, and spread the remaining cream on top. Chill the cake for a few hours. Whip the remaining 300g of cream and spread it over the cake. Garnish with praline and chocolate decorations. Finely ground rock sugar in a mixer gives the sponge a subtle caramel note. The cake base can be lightly scented with cognac!