This cake was much much liked even those who do not eat dessert usual.
My recipe:
Base:
pastry 150g flour 30g caster sugar
100g butter 25g almonds
1 package sugar vanilla (I have added 15g caster sugar and I scraped a vanilla bean)
all the ingredients together with fingertips, forming a crumbly dough and flatten as you put at the bottom a springform pan 25cm in diameter. Bake 15 minutes at 150 ° C. The dough should not be stained. Allow to cool before the next step.
praline pastry 160g
pralinoise
2 tablespoons milk 70g
gavottes
Make pralinoise melt with milk in a saucepan over low heat then add the melted once gavottes in large crumbs. Spread over the biscuit base, smooth.
Let cool for at least an hour.
caramel mousse
200g sugar 140g cream
4 1 / 2 gelatin sheets
550ml fresh cream Soak the gelatin in cold water. Make a caramel with the sugar, and when it is brown, add 140g of fresh cream, stir well then add the drained gelatine. Putting to rest off heat and stir occasionally. Beat the cream 550g good cold cream with a mixer, then while continuing to beat pour the caramel into it. Once everything is mixed well, pour over the two funds already made and let set in refrigerator overnight ideally.
Serve chilled!
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