Crispy Caramel Cake

Preparation

Step 1: Make the caramel

Sprinkle the sugar into a heavy-bottomed saucepan and let it melt over medium heat until you get an amber caramel, without stirring.

Off the heat, pour in the warm cream in a thin stream while stirring vigorously — the mixture will bubble up, that is normal. Add the diced butter and a pinch of salt, then stir until smooth and shiny. Let it cool slightly.

Step 2: Make the crunchy layer

Blend the speculoos into a fine powder. Melt 60 g of butter and mix it with the speculoos and half of the crushed pralines.

Spread this crunchy mixture onto a sheet of parchment paper into an 18 cm disc and refrigerate until firm.

Step 3: Make the sponge

Preheat the oven to 170°C. Whisk the eggs with 80 g of sugar for 5 minutes until the mixture triples in volume and turns pale.

Gently fold in the sifted flour with a spatula, then the cooled melted butter. Pour into the buttered pan and bake for 25 minutes. Let cool on a wire rack before unmolding.

Step 4: Whip up the caramel mousse

Gently warm the caramel to loosen it without burning it.

Whip the well-chilled heavy cream into firm peaks. Fold the caramel into the whipped cream in three additions with a spatula, lifting the mixture gently so it does not deflate.

Step 5: Assemble the cake

Place a 20 cm pastry ring on a serving plate, set the sponge inside and soak it with a little sweetened milk.

Spread half of the mousse, place the crunchy disc on top, then cover with the remaining mousse. Smooth the top and refrigerate for at least 4 hours, ideally overnight.

Step 6: Glaze and serve

Carefully unmold the cake. Pour the remaining caramel over the top for a glossy glaze and sprinkle with the crushed pralines.

Serve well chilled, cut into neat slices with a knife dipped in hot water. The cake keeps for 3 days in the refrigerator.