Separate the whites from the yolks, and whip the yolks with a half of the sugar; add water, and then the butter. Whisk the whites with the other half of the sugar, and combine the egg whites with the yolk mixture. Add the flour with the baking powder and sesame seeds, and gently knead it by hand. Bake the biscuit at a temperature of 150-160C (302 to 320F) for about 40 minutes in a 22 cm (8.7 inch) diameter mold.
Melt the sugar in a frying pan until brown. Stir in the butter, and pour in the boiled cream and salt. Boil this mass to a temperature of 110C (230F). You can leave 150 g (5.30 oz) of the finished caramel to cover the cake on top by the adding gelatin (5 g | 0.20 oz + 30 g | 1.05 oz water).
Pour all the seeds into the finished cooled caramel.
Whip the room temperatured butter with sugar and vanilla, and add the cheese; whip the mass on a medium speed for 3 to 5 minutes until the sugar dissolves.
Melt the chocolate and butter in the microwave; melt the swollen gelatin, and pour it into the butter and chocolate. Mix well, and add the whipped cold cream.
Whip the room temperatured butter to white, and add the cooled melted chocolate; stir, and use for leveling the cake.
Assemble the cake, following the next order:
- a sponge biscuit layer
- the crème
- the caramel with seeds
- the mousse
- a sponge biscuit layer.⠀
The shelf life of this cake is 72 hours.
- You better fry all the seeds.
- Instead of white chocolate mousse, you can use only crème (make the double serving).
- The caramel can be cooked without salt.
- The seeds can be replaced with any other.