Ingredients

Salted caramel
sugar
1 cup
250 g
8.75 oz
8.25 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream 33%
1 cup
250 g
8.75 oz
8.25 fl oz
butter 82.5%
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
sea salt
0.75 tsp
3.69 ml
Sponge biscuit (16 cm | 6.3 inch)
caramel
0.50 cup
136 g
4.76 oz
4.49 fl oz
water
0.75 cup
176 g
6.16 oz
5.81 fl oz
flour
0.75 cup
172 g
6.02 oz
5.68 fl oz
baking soda
0.75 tsp
3.94 ml
vinegar 70%
0.75 tsp
3.94 ml
Soaking
water
0.50 cup
145 g
5.08 oz
4.78 fl oz
caramel syrup
0.25 cup
3.75 tbsp
55 g
1.92 oz
1.82 fl oz
Caramel creme
cream cheese
0.50 cup
120 g
4.20 oz
3.96 fl oz
mascarpone
0.50 cup
120 g
4.20 oz
3.96 fl oz
caramel
0.25 cup
80 g
2.80 oz
2.64 fl oz
Custard
cream 33%
0.75 cup
200 g
7 oz
6.60 fl oz
seedless sea buckthorn puree
0.75 cup
200 g
7 oz
6.60 fl oz
sugar
0.50 cup
120 g
4.20 oz
3.96 fl oz
agar -900-
0.50 tbsp
7 ml
0.23 fl oz
corn starch
1.25 tbsp
20 ml
0.66 fl oz
Finishing creme
cream cheese
0.75 cup
170 g
5.95 oz
5.61 fl oz
mascarpone
0.75 cup
170 g
5.95 oz
5.61 fl oz
cream 33%
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
powdered sugar
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz

Method

Salted caramel

  1. Mix the sugar with water in a thick-bottomed high saucepan, and bring it to a boil (don’t interfere!). Keep boiling until the amber color.
  2. Separately, heat the cream in a saucepan to 90-100C (194 to 212F).
  3. As soon as the sugar reaches the desired color, add the butter, and wait for it to dissolve; bring the mass to a rich caramel color.
  4. After that, add the WARM cream in a thin stream to this saucepan (be careful! The mixture will start sizzling and splattering).
  5. And after that, cook the caramel for about 5 minutes, stirring occasionally (the caramel will thicken after cooling). Add the salt, and mix; let it cool.

Biscuit

  1. Turn on the oven at 180C (356F). Prepare a ring mold of the required diameter, and put it on a sheet with a silicone mat.
  2. Pour the room temperatured caramel and the water in a bowl.
  3. Add the flour and the baking soda. Add the vinegar so that it doesn’t come into contact with the baking soda. Stir the ingredients with a mixer until smooth, no more than 15 seconds. In 15 seconds, gluten is activated in the dough, and it becomes denser and doesn’t rise well. Also, you don’t need to stir the dough for a long time; it is important to keep the bubbles of carbon dioxide in the dough.
  4. Immediately pour the dough into the mold, and spread it evenly; you need to make a few movements with the spatula so as not to damage the bubbles. Bake the biscuit for 40 minutes.
  5. Check the readiness with a skewer. If the biscuit is ready, then remove it from the oven, and cool completely.

Custard

  1. Mix the cream with the sea buckthorn puree in a saucepan (punch the frozen or fresh sea buckthorn with a blender, and peel it through a sieve), and heat it a little.
  2. Mix the sugar, the agar and the starch in a separate container, and add them to the first saucepan; boil well.
  3. Cover one plane of the confectionery ring mold (16 cm | 6.3 inch) with the cling film, and turn it over (place on a tray or a substrate). Divide the resulting berry mass into two ring molds.
  4. Place the custard in the freezer for 10 minutes to stabilize.

Soaking

Mix the syrup and the water.

Caramel creme

Mix the mascarpone and the cream cheese with the caramel in a bowl. Stir them well with a mixer until smooth.

Cake assembling

  1. Cut the biscuit into 3 parts. If the biscuit is baked unevenly, then cut off the upper part so that the layers are even, and the cake looks beautiful. The thickness of each part of the biscuit should be 1.5-2 cm (0.6 to 0.8 inch).
  2. Place the first biscuit layer on a substrate, and soak it with 1/3 of the syrup.
  3. Spread out 70 g (2.45 oz) of the crème, and smooth it out. Place the sea buckthorn custard on top, and cover it with another 70 g (2.45 oz) of the crème.
  4. Place the second biscuit layer on top, and soak it with 1/3 of the syrup.
  5. Spread out 70 g (2.45 oz) of the crème, and smooth it out. Place the sea buckthorn custard on top, and cover it with another 70 g (2.45 oz) of the crème.
  6. Place the third biscuit layer on top, and soak it with 1/3 of the syrup. Spread the remains of the crème, and level it.
  7. Tighten the sides and the top of the cake with the plastic wrap to prevent chapping. Let it stabilize for 8 hours so that the cake gets well soaked and sealed.
  8. Finally, cover the cake with the finishing crème, and decorate it at your discretion.

Bon Appetit!