Caramel Mousse Cake

Combination of caramel and chocolate is complete in this cake perfect for dessert.

Ingredients serve 14 -16

150 g almond macaroons

1500 g caramel mousse

800 g chocolate sponge

150 ml caramel liqueur

200 g toasted almond flakes

14 hazelnuts

Method

Cut the 30 cm round chocolate sponge horizontal in three layers and place the bottom layer on a cake tray. Sprinkle caramel liqueur on each layer. Spread caramel mousse evenly on bottom layer. Place a layer of macaroon and a thin layer or caramel mousse. Place another layer of caramel liqueur infused sponge on top. Spread caramel mousse evenly on middle layer. Place a layer of macaroon and a thin layer or caramel mousse. Place the last caramel liqueur infused layer of sponge on top and cover the cake in caramel mousse. Wrap the side with toasted almond flakes and divide the cake 14-16 pieces. Decorate the top with caramel mousse and place a hazelnut on each slice.

Note: Try Tia Maria instead of caramel liqueur.