Crispy biscuit base, confectionery-like blondie base, caramel layer, white chocolate mousse, and on top caramel and chocolate decorations
Recipe for party cake
The New Year’s cake is ready…. ?
And now to the cake: crispy biscuit base, confection-like blondie layer, caramel layer, white chocolate mousse, and on top caramel and chocolate decorations…?
It is actually quite simple; several elements, but each one is straightforward… ?
Have the best evening! ??
New Year’s Cake (6 -8 servings, Ø16 cm)
Servings: people
Party Cake
Crispy biscuit base, confectionery-like blondie base, caramel layer, white chocolate mousse, and on top caramel and chocolate decorations
Ingredients
Biscuit Base
- 75 gram Digestive biscuits
- 50 gram Butter
- 12.5 gram Brown sugar
- 5 gram Flake Salt
Blondie Base
- 75 gram Butter
- 75 gram White chocolate
- 2 pcs. Egg
- 50 gram Sugar
- 7.5 gram Lemon Juice
- 40 gram Flour
Caramel Layer
- 1 can Caramelized milk dulce de leche
White chocolate mousse
- Gelatin Sheets 3 leaves
- 250 gram White chocolate
- 500 gram Cream
Instructions
Biscuit Base
- Blend the biscuits, melt the butter and mix both in a bowl along with the brown sugar and sea salt flakes.
- Stir well and pour into a springform (Ø16cm).
- Press it well down into the bottom of the form to create a base.
- Place in the fridge.
- Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Melt butter and chocolate together in a small pot.
- Whisk eggs and sugar until airy.
- Stir the chocolate mixture into the egg mixture and fold in the lemon juice and flour.
- Pour into a springform (Ø16cm) and bake for about 25 minutes.
- Cool, remove from the springform, and place on top of the biscuit base.
- Spread your dulce de leche on top of the blondie base.
- Save 1/2 dl for decoration.
- Soak the gelatin in cold water.
- Finely chop the chocolate, heat the cream to boiling point, and melt the gelatin in it.
- Pour the cream over the chocolate and stir until smooth.
- If you have a spiral silicone mold, pour some of the choco-cream into it now and put it in the freezer.
- Place the rest in the fridge.
- When the choco-cream is COMPLETELY chilled, whisk it into a light mousse.
- Set aside 1/2 dl for decoration and put the rest on the caramel layer.
- Place in the fridge until the mousse has set.
- Now you can decorate your cake; take the spiral out of the freezer, place it on top and put your mousse and caramel into separate piping bags.
- Optionally, make one where you have mixed a bit of mousse and caramel together.
- Decorate as you like and possibly add some sprinkles and wood sorrel?