Sponge cake
4 eggs
120 g granulated sugar
75g flour
75 g corn flour
2 teaspoons of ground cinnamon
1 coated spoonful of baking powder
A pinch of salt
3 syrup waffles to crumble
4 stroopwafels to cut out 8 small and 1 big stroopwafel flowers
Some dried, ground sea buckthorn or stroopwafel crumb
1 round baking pan (22 cm Ø)
1 small hemisphere baking tin (6 or 7 cm Ø)
1 wooden cocktail stick
1 disposable decorating bag with nozzle of your choice
How to prepare the sponge
First put the eggs, sugar and salt in a heatproof bowl. Then place the bowl on a pan with water and make sure that the bowl does not touch it. Bring the water to a boil and then switch back. Beat the mass until it becomes much lighter in color and the volume has certainly doubled (at least 5 to 10 minutes).
Then remove the bowl from the pan, continue beating until the mixture is about room temperature. Sift the flour, baking powder and cinnamon over the egg mixture in order to get a nice, frothy cake. Then fold the flour through the mass until everything is evenly distributed, but as short as possible. Next, break or cut the stroopwafels into pieces of about 0.5 cm x 0.5 cm and mix carefully into the batter.
Line a baking tin (22 cm Ø) with baking paper and fill with the batter. Fill the rest into the small hemisphere mold that you first greased with a little butter. Bake at 170 ° C for about 25 minutes. The hemisphere will probably be done after just 15 minutes. The exact duration depends a bit on the oven. If you put a (wooden) skewer in it, wet dough should no longer stick to it. Remove from the molds and let cool on a baking rack.
Caramel mousse
5 sheets of gelatin
40 ml of milk
2 egg yolks
150 g of sugar
30 ml of water
140 ml whipped cream
A pinch of salt
400 ml whipped cream, beaten lumpy
Soak the gelatin sheets in plenty of cold water well in advance. Beat the egg yolks with half of the milk. You will need this later. Add 150 grams of sugar with 30 ml of water to a pan and heat. Do not stir while the sugar dissolves in the water and it caramelizes into a light brown liquid. Keep watching it. It may take a while for the sugar to brown, but in a wink it’s all done. Burnt caramel (too dark) tastes bitter, so you want to avoid that.
Once it’s golden, remove the caramel from the heat and let it cool for a few minutes. Then deglaze with 140 milliliters of whipped cream. The heat of the sugar makes it splash. Pour the warm caramel mixture into the yolks with milk while stirring well. Pour it back into the pan and heat to a maximum of 80 – 83 ° C until the mass thickens. You can clearly notice when it starts to change. The mass should not boil. Pour the mixture through a sieve so that there are no more solid pieces of protein in it.
Remove the gelatin from the water and dissolve it in the warm mass and leave it to cool down. Once at room temperature, first fold half of the lumpy whipped cream into the caramel mass. If it is a nice smooth cream, you can fold in the rest of the whipped cream in the same way.
Building the cake
Carefully slice the 22 cm sponge cake horizontally. Place 1 slice on a flat plate and brush generously with the caramel mousse. Place the other half on top and cover is neatly with mousse. Now take the cake hemisphere and brush it with caramel mousse as well. The bottom edge of the cake can be nicely finished with some ground, dried sea buckthorn (a nice sour accent with all that sweetness) or with stroopwafel crumbs. Place the hemisphere in the middle on top of the cake. Decorate with small tufts of the remaining mousse Cut flowers from the stroopwafels and place them on the cake. You can prick 1 large flower on top. Carefully insert a skewer between the stroopwafel halves and then stick it into the cake.
