Caramel Coffee cake

Melt butter in a microwave, add mocha paste and vegetable oil and mix it thoroughly. Whisk marzipan in a mixer bowl, adding the eggs one by one, until stiff foam is obtained. Add flour, previously mixed with potato starch, and finally combine it with the melted butter, vegetable oil and mocha paste. Spread the mass on a tray lined with baking parchment and bake at 175ᴼC for 15 minutes.

Soak gelatine in cold water. Whisk egg yolks with sugar until stiff foam is obtained. Boil cream with coffee infusion and pour it over the whisked yolks. Mix it thoroughly and re-heat to 82ᴼC, constantly stirring. Add chocolate, butter, mocha paste, and the soaked gelatine at the end. Pour the ready-made cremeux over the sponge cake and freeze.

Make caramel with sugar and glucose syrup. Heat up the milk with cream and add it to the caramel. Re-heat the mixture to 107ᴼC, add butter and blend it using a hand blender. Pour the ready-made caramel over the frozen coffee crémeux and freeze again.

Soak gelatine in cold water. Bring the cream with vanilla paste to boil. Whisk egg yolks with sugar, add it to the cream and re-heat to 82ᴼC, constantly stirring. Strain it and then add the soaked gelatine. Cool it down to 45°C and gently blend with whipped cream. Pour the ready-made vanilla cremeux over the frozen caramel. Freeze.

Soak gelatine in cold water. Boil the cream with mocha paste, add the soaked gelatine and pour it over white chocolate. Stir until the chocolate melts and then blend it gently with whipped cream. Fill silicone moulds halfway with mocha mousse, insert frozen filling (sponge cake, coffee cremeux, caramel, vanilla cremeux) and freeze.

Soak gelatine in cold water (2). Boil a syrup with sugar, water (1) and glucose to 103ᴼC. Add white chocolate, condensed milk and the soaked gelatine and blend it all together adding mocha paste at the end. Coat the frozen cake with shine coating of 32ᴼC.