Truffle cake with mango caramel

• Preheat the oven to 302-320F (150-160C). Prepare a 17cm (6.70 inch) ring, don't grease the sides.
• Whip the egg whites with sugar #1 and salt at medium speed (7-10 minutes). Transfer to a clean bowl.
• Whip the yolks with sugar #2 and water (72-77F | 22-25C) until the mass increases three times (7-10 minutes).
• Melt the butter with chocolate until smooth (104F | 40C).
• Sift the flour with cornstarch and baking powder.
• With a spatula, fold the dry ingredients into the yolks from the bottom up.
• Mix 2 tablespoons of the dough with the chocolate mass, and return to the bowl.
• Stir in the meringue and chopped cocoa beans.
• Bake the sponge biscuit for 40-50 minutes.
• Take out, and cool completely. Remove the ring, wrap the sponge biscuit in cling film, and refrigerate for 8 hours.

• Mix everything, and bring to a boil.
• Cool, and soak the biscuits before assembling.

* For a non-alcoholic option, you can replace the rum with mango puree.

• Pour the gelatin with cold water in a ratio 1:6.
• Heat the cream #1 together with glucose syrup to a temperature of 140F (60C). Dissolve the gelatin mass in this mixture, and pour into the melted chocolate. Add the truffle oil, and whip with a blender.
• Cool the ganache to 104F (40C), and add the cream #2. Whip with a blender again, cover with film in contact, and refrigerate for 8-12 hours.
• Whip the ganache on a medium mixer speed until stiff. Use immediately.

* For those who haven't appreciated the truffle yet, the oil can be excluded. This option won't make the cake less delicious!

• Pour the gelatin with cold water in a ratio 1:6.
• Heat the milk together with glucose syrup to 140F (60C), and dissolve the gelatin in it.
• Melt the chocolate with cocoa butter in a water bath or in the microwave, mix with milk, and mash with a submersible blender.
• Add the liquid cold cream to the main mass, and whip again.
• Pour the Namelaka into two 14cm (5.50 inch) rings, and freeze.

• Bring the sugar and glucose syrup to 365F (185C), to amber color.
• Bring the cream and puree to a boil, and deglaze the caramel. Bring it to 223F (106C), for about 2 minutes over a medium heat.
• Strain through a sieve, cool to 104F (40C), mix in the butter, and whip with a blender.
• Spread the caramel over frozen Namelaka, and refrigerate until use.

• Cut the sponge biscuit into 3 cake layers. Soak.
• Whip the ganache just before assembly, when the biscuits are already soaked and the fillings are ready to use!
• Put a side of truffle ganache on the biscuit, put the frozen filling inside, caramel down, and whipped ganache on top.
• Repeat it once again.
• Place the cake in the fridge to stabilize for at least 2 hours (better overnight).
• Cover the finished cake with any frosting that suits your purpose and taste.