Biscuit cake with salted caramel

Take the cheese out of the fridge 20 to 30 minutes beforehand: if it’s too cold, it will form lumps that won’t go away later.

Soak the gelatine leaves in cold water.

Beat the cheese with the vanilla until completely smooth.

Drain the gelatine, melt it with 2 tablespoons of the warmed cream, and add it to the cheese, whisking immediately.

Separately, using clean beaters, whip the rest of the cream – which should be very cold – into stiff whipped cream.

Gently fold the cream into the cheese a little at a time, by hand, using a spatula, working from the bottom upwards. Do not go back to using the electric mixer: the cream will curdle and lose its volume.

Make a strong coffee and leave it to cool in a deep dish.

Dip each biscuit briefly in the coffee, taking care not to soak it, and line the base of the tin or serving dish with them.

Layer the cream and the soaked biscuits alternately. Finish with a layer of cream and smooth the surface.

Chill in the fridge, without the caramel, for at least 4 to 6 hours.

Heat the caramel cream until it is lukewarm.

Place the sugar in a saucepan over a medium heat, without stirring, until it has melted and turned a golden colour.

Remove from the heat, gradually add the warm cream (it will start to bubble) and stir until dissolved. If necessary, return to a low heat.

Add the butter in pieces and the fleur de sel, and stir until smooth. Leave to cool until it is lukewarm and thick: if it is hot, it will melt the cream.

Pour the caramel over the cake and serve, or keep it in the fridge until ready to serve.

Enjoy! 😋