Caramel Trifle with Caramel Cream

04.10.2023

Caramel Trifle

Ingredients for almond sponge cake with caramel

108 g — eggs
48 g — sugar
92 g — fillingCaramel Callebaut
56 g — almond flourSantoSantaniello
26 g — wheat flour

Ingredients for crunchy layer

70 g — almond-hazelnut pralineCallebaut
30 g — wafer crumbsCallebaut

Ingredients for caramel mousse

6 g — edible gelatin200 bloom COOKIT
36 g — water
130 g — dairy cream 32%Cream Debic
55 g — Caramel fillingCallebaut
128 g — caramel milk chocolateLactée Caramel Cacao Barry
7 g — butter 82%Traditional Debic
130 g — dairy cream 32%Cream Debic

Ingredients for "Vanilla Cream" decor

220 g — heavy cream 35%Debic
16 g — glucose syrupBest Way Foods
84 g — milk chocolate№823 Callebaut

Ingredients for decor

Caramel chocolate curlsMona Lisa

Caramel Almond Sponge Cake:

Whip the egg whites with sugar until stiff peaks form. Combine the Caramel filling, egg yolks, and almond flour, then gently fold into the egg white mixture. Incorporate the wheat flour.

Crunchy Layer:

Combine all ingredients.

Caramel Mousse:

Bloom the gelatin in water. Heat the dairy cream and Caramel filling to 75 °C. Add the chocolate, gelatin, and butter, then emulsify with an immersion blender. Cool the mixture to 28 °C. Whip the cream and fold the two masses together.

Vanilla Cream Decor:

Bring the dairy cream and glucose syrup to a boil. Add the chocolate and emulsify with an immersion blender. Chill to +2...+6 °C, then whip until stable.

Decoration:

Garnish with caramel chocolate curls.