Plazma cake with salted caramel cream

1. Step

Caramel cream should be prepared the day before. Pour 100g of sugar into a saucepan with a thicker bottom and let it melt over low heat. Do not mix it, just shake it occasionally.

2. Step

In another pan, heat the whipping cream. When the sugar has melted, add salt and whipping cream, stirring constantly.

3. Step

Be careful because the whipping cream will froth up a lot. Mix until the pieces of caramel melt, then leave the caramel cream to cool to room temperature and transfer it to the refrigerator.

4. Step

The next day, take a 25 cm diameter mold with a removable bottom and line the bottom with baking paper.

5. Step

Pour Ground Plazma, roasted peanuts and orange juice into a separate bowl, then add melted dark chocolate and butter. Finally, add crushed Plazma and mix everything well to get a homogeneous mixture. Spread the mixture evenly in the previously prepared mold.

6. Step

Pour gelatine into a saucepan and cover it with 3-4 tablespoons of cold water, then leave it to swell.

7. Step

Take the caramel cream out of the fridge and beat it into firm whipped cream.

8. Step

Separate the egg white from the yolk, then beat the egg white together with 20g of sugar until stiff peaks form.

9. Step

Put the gelatine over low heat to melt.

10. Step

Combine the egg yolk with the caramel whipped cream, and then, stirring constantly, add the melted gelatine.

11. Step

Finally, add the beaten egg white and gently combine everything. Spread the resulting mousse evenly over the Plazma crust and put it in the refrigerator for 6 hours to set.

12. Step

Before serving, beat whipping cream with vanilla sugar and decorate the cake.

13. Step

Your dessert is ready!