Caramel, spice & rum mousse cake

This spicy cake has a hit of sweetness that is bound to please. INGREDIENTS 60 grams unsalted butter, softened 1/2 cup firmly packed brown sugar 1 egg yolk 110 grams flour 1⁄2  tsp mixed spice 1⁄2  tsp ground cinnamon 1⁄4  tsp ground cardamom pinch ground white pepper 1⁄4  tsp bicarbonate of soda CREAMY CARAMEL 2 tsp powdered gelatine 11⁄2 tbsp water 1⁄2 cup caster sugar 300 ml pouring cream 2 egg yolks 60 grams unsalted butter, chopped 1⁄2 tsp vanilla extract RUM MOUSSE 2 tsp powdered gelatine 2 tbsp water 1  cup milk 1/2 cup caster sugar 2  tbsp cornflour 2 tbsp dark rum 300 ml pouring cream RUM MUSCATELS 1⁄2  cup firmly packed brown sugar cup dark rum 1⁄2  cup water 150g driedmuscatelsonstem METHOD BEAT butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in egg yolk. STIR in sifted flour, spices and bicarb to form a soft dough. Knead dough on a lightly floured surface until smooth; enclose in plastic wrap. Refrigerate for 15 minutes. ROLL dough between sheets of baking paper to about 3mm thick. Cut into a 20cm round. Place round and any leftover rolled pastry on a lined … Continue reading Caramel, spice & rum mousse cake