Dulce de Leche Mousse Cake

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF). Grease and flour the cake pan.

   Tip: For a non-stick release.

2. 2

   In a medium saucepan, combine the sugar and 150ml of water. Heat over medium heat, stirring until the sugar has dissolved.

   Tip: Do not boil the sugar.

3. 3

   Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

   Tip: The syrup will thicken slightly.

4. 4

   Remove the syrup from the heat and let it cool slightly.

   Tip: It will still be warm when you add it to the cake.

5. 5

   In a large mixing bowl, whip the heavy cream until it forms stiff peaks.

   Tip: Be careful not to overmix.

6. 6

   In a separate bowl, whisk together the egg whites and vanilla extract until stiff peaks form.

   Tip: Do not overmix.

7. 7

   In another bowl, whip the mascarpone cheese until smooth.

   Tip: Add the whipped cream and dulce de leche, and mix until well combined.

8. 8

   Fold the egg whites into the mascarpone mixture until no white streaks remain.

   Tip: Be gentle to avoid deflating the mixture.

9. 9

   Fold the whipped cream into the mascarpone mixture until well combined.

   Tip: Add the ground almonds and mix until just combined.

10. 10

    Pour the batter into the prepared cake pan and smooth the top.

    Tip: Make sure to get rid of any air pockets.

11. 11

    Bake for 25-30 minutes or until the cake is set and a toothpick inserted into the center comes out clean.

    Tip: Do not open the oven door during this time.

12. 12

    Remove the cake from the oven and let it cool in the pan for 5 minutes.

    Tip: Then, transfer it to a wire rack to cool completely.

13. 13

    Once the cake is cool, whip the heavy cream and confectioners' sugar until stiff peaks form.

    Tip: Add the unsalted butter and mix until just combined.

14. 14

    Spread the whipped cream over the top of the cake and sprinkle with salt.

    Tip: Optional: add additional confectioners' sugar if desired.