Dessert cake with caramel and mascarpone
Top: I used a detachable cake form, with a diameter of 18 cm, I lined it with baking paper. I separated the egg whites from the yolks. I mixed the egg whites with a pinch of salt until I got a hard foam. I mixed the yolks with the sugar until the sugar melted, then I added walnuts, flour and cocoa and mixed. I incorporated the beaten egg whites, with slow movements from bottom to top. Then I poured the composition in the shape of a cake and put the form in the preheated oven, at 175 degrees C; it is ready when it passes the toothpick test. Remove from the oven and let cool.
Syrup: Boil water and sugar, after it starts to boil, turn off the heat and add the essence, let it cool.
Whipped cream: Mix the sour cream with the vanilla sugar and the milk and then mix until you get a firm whipped cream.
Cream: In a bowl, put the mascarpone and caramel and mix, then add half the whipped cream. Leave the other half of the cream for garnish, mix it with 2 tablespoons of cream.
Assembly: After the countertop has cooled (it is good to be done the day before, it is cut much better) we cut it into 4 parts.
Place the first part, syrup it and spread the cream over it, place the second part, syrup and spread the cream, place the third part syrup and spread the cream, then place the last part on the counter, syrup and cover everything in cream and whipped cream, then garnish with chocolate melted. Preferably to cut it the next day, if possible, I don't think it's possible .....