50g cream cheese (e.g. philadelphia Plain Cream Cheese)
85g white sugar
200g heavy cream (whipping cream)
5g gelatin - dissolve in 20ml water
100g whole milk
For the topping
5g unsweetened cocoa powder
1. Line the bottom of a 15 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 20 to 25 mins or until lightly brown at 160℃. Remove from the oven. Put aside 40g cookies for the topping.
4. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
5. In a bowl, add mascarpone, cream cheese and sugar. Mix well until soft.
6. In a small pan, add the milk and heat it up to about 50~60℃ degree (do not boil), then add the dissolved gelatin. Melt it well and let it cool to room temperature.
7. Pour the milk into the cream cheese mixture little by little and mix well each addition.
8. In a another bowl, add the heavy cream and whip to soft peak, then mix with the cream cheese mixture well.
9. Pour the cream cheese mixture into the cake pan (from the fridge). Crush the topping cookies which you put aside at the step 3, using a wooden stick and add cocoa powder and sugar. Mix well.
10. Sprinkle the topping cookies onto the cake and let stand for at least 6 hours or overnight in the fridge.
Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.
1. Making the caramel sauce Put the sugar (60g) and water (1 tbsp) in the cooking pot. Heat over medium-high heat. Swirl the cooking pot and even out the sugar liquid. Don't use any utensils to stir the sugar as it may crystallise.
2. When it has reached the brown color you want, remove from the heat. Don’t wait too much or the the sugar will burn and the caramel will be bitter. Immediately add 2 tbsp boiled water. Swirl the cooking pot to mix evenly.
3. Right away, pour the sauce into the mold (15cm dia). Set aside to cool.
4. Making the pudding mixture Crack 3 eggs into a bowl and lightly beat them with a whisk. Try not to build up too much foam.
5. In an another bowl, add a dash of salt, sugar, condensed milk, heavy cream and milk. Micro-wave for about 2 mins. Mix with a spatula until all the sugar is dissolved.
6. Add the milk mixture thoroughly to the beaten egg and mix gently with a spatula.
7. Pour the pudding mixture onto the caramel thoughtfully.
8. Making the cake mixture In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5 to 6min). Slow down to low speed for a few seconds and then stop.
9. Gently add the sifted flour and mix with a rubber spatula until incorporated.
10. Pour the melted butter little by little into the cake mixture. Mix gently with a spatula until it is homogeneous. Do not over mix.
11. Pour the cake mixture onto the pudding mixture.
12. Pre heat the oven to 160C.
13. Lower the temperature to 150C. Bake the pudding cake in a hot water bath for about 40 mins.
14. Remove the pan from the water bath and set it on a wire rack to cool. Once it cools down to room temperature, then cover and refrigerate at least for a few hours or until it has set.
15. Place a plate over the mold and turn it over, you're done!