Ingredients:

For the biscuit:

160 g of butter
180 g of honey
1.5 teaspoon baking soda
4 eggs
130 g of sugar
10 g of vanilla sugar
250 g of flour
Baking trays 33/37 cm
For the Cream:

600 g high-fat sour cream
150 g of icing sugar
400 g of cream (from 33%)
For the Caramel Mousse:

60 ml milk (or water)
9 g of gelatin
225 g of sugar
75 ml of water
225 g of hot cream (from 33%)
75 g of butter
1/2 teaspoon salt
Method:

Start with the Biscuit: Melt the butter and honey. Add the baking soda and mix well. Let cool. Beat the eggs with the sugar and vanilla sugar until the mass increases. Gradually fold in the butter and honey mixture. Add the sifted flour and mix from top to bottom. Cook on baking trays at 180°C for 10-12 minutes.

Prepare the Cream: Whip the cream with the icing sugar. In another bowl, mix the sour cream. Add the whipped cream to the sour cream and mix gently. Set aside.

Cut the Biscuit: Cut out a circle 22-23 cm in diameter. Cut the rest into small, equal pieces.

Assemble the Cake: Mount alternating layers of biscuit and cream in a mold. Let it rest in the refrigerator for at least 6 hours.

Prepare the Caramel Mousse: Hydrate the gelatine in the milk. Make a syrup with sugar and water, cook until golden caramel. Add the hot cream carefully. Add the butter and salt. Filter and add gelatin. Let cool.

Complete the Cake: Grind the remaining cookie into crumbs. Pour over the cake and refrigerate for 30 minutes.

Serve and Enjoy: Decorate with creativity and cut into portions. Enjoy your meal!

Share this delicacy with friends and family and enjoy compliments on your culinary talent!

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