Caramel-mus cake

Preparation steps

• To make the crust, first whisk the airy egg whites. Gradually, add half the amount of sugar spoon by spoon and stir until you get hard tops. Then whisk in a thick cream of egg yolks and the rest of the sugar. Sift the flour, together with the cocoa and baking powder, directly into a bowl with the beaten egg yolks, but not the whole amount. Continue, adding egg whites and dry mixture alternately. Stir carefully. At the very end, pour in the melted butter and stir again. Pour the dough into a 26 cm diameter cake tin (I baked in a 25cm mold), covered with baking paper. Bake the crust in a preheated oven at 180 degrees for 20-25 minutes. Then leave to cool.
• For the caramel layer, chop almonds, hazelnuts, walnuts and pistachios; bake them in a dry pan. Take them out and prepare the caramel sauce in the same bowl: add sugar, add butter and leave on the fire for two or three minutes. Remove from the heat, add a portion of hot sour cream (use milk sour cream), stirring constantly. Return to the heat and pour in the rest of the sour cream. As soon as the sauce thickens, add almonds, walnuts, hazelnuts and pistachios, as well as raisins and blueberries. Remove from heat. (In my caramel layer, there were only almonds, walnuts and hazelnuts, who likes it.)
• Place the crust on a suitable tray and pour over the brandy syrup and a cup of water. (I used rum instead of brandy.) Place the ring. Place two strips of acetate paper on the outside, which raises the height of the ring so you can make the cake as high as you want. put the aluminum foil in a mold and tape it with duct tape, who doesn't hate to mess around with it, such a hoop also served to raise the height of the cake and a drop of chocolate mousse did not pass on the side.) Pour caramel almonds, walnuts and pistachios, as well as dry fruit, then flatten. Allow to set.
• For the mousse, whisk together the thick egg yolk and sugar cream. Add fresh milk and 100 ml of sour cream. On a low heat in a pan with a Teflon bottom, prepare the cream, until it thickens and starts to stick to the spoon and leave thick traces. Pour it into a bowl while it is still hot and add the chocolate, broken into pieces, and stir until it melts completely. Cool well. At the very end, whisk in the rest of the sour cream and carefully add the chocolate cream.
• Pour the chocolate mousse over the cake and leave it in the fridge to harden for at least 5-6 hours, preferably overnight. Release the cake mold. Glue the almond leaves on the side. Sprinkle with cocoa on top. (I didn't put almond leaves but ground walnuts.)
• I subsequently glued ground walnuts to the edge, which unfortunately cannot be seen in the pictures. The cake is strong and the taste and appearance leave the impression as if it is from a pastry shop :)