Chocolate, caramel and vanilla cake

For the joconde biscuit
3 eggs
125 g caster sugar
125 g almond powder
2 egg whites
A pinch of salt
20 g flour
20 g melted butter

Place the eggs in the bowl of a food processor with the almond powder and sugar and beat until the mixture is frothy and doubles in volume. In another bowl, beat the egg whites with a pinch of salt. Sift the flour over the first mixture and mix gently with a spatula. Gently fold in the stiffly beaten egg whites and finally the melted butter. Bake at 180°C. Leave to cool and then cut out three biscuits of the same size.

For the chocolate cream
80 g milk
80 g of liquid cream
2 egg yolks
25 g caster sugar
1 sheet of 2g gelatine
100 g dark chocolate

In a bowl, mix the yolks and sugar. Bring the cream and milk to the boil and pour over the egg yolk mixture, stirring with a whisk. Cook together over low heat until 82ºC. Remove from the heat and stir in the gelatine to dissolve. Then pour the hot cream over the dark chocolate. Stir until the chocolate is completely melted.

For the creamy caramel
40 g liquid cream
13 g glucose syrup
4g caster sugar
30 g butter
125 g single cream
1 x 2g gelatine sheet

In a saucepan, bring the glucose syrup and the 40g of cream to the boil. In another pan, melt the sugar. Add the hot cream and stir. Add the chopped butter and cook until 120ºC. Add the 125 g of cream and bring the mixture to the boil while stirring. Remove from heat and add the gelatine. Place in a cool place, covered with film.

For the vanilla cream
120 g liquid cream
1 x 2g gelatine sheet
170 g white chocolate
Vanilla powder
280 g liquid cream

In a saucepan, heat the 120 g of cream to boiling. Remove from the heat and add the gelatine. Pour the hot cream into the melted white chocolate in three stages. Add the vanilla and mix everything together. Add the 280 g of cold cream and mix. Cover and chill.

To assemble
Place the first joconde biscuit soaked in syrup (sugar, water, rum) in the bottom of your pastry rectangle. Pour in the chocolate cream and then the second soaked biscuit. Take the creamy caramel out of the fridge and loosen the preparation with a mixer. Poach the cream on the biscuit. Cover with the third syrup-soaked biscuit. Remove the vanilla cream and mix it with an electric mixer. Pour to the height of the mould and smooth with a spatula (keep some vanilla cream to poach on top). Place in a cool place. When the cream has set, pipe the remaining vanilla cream onto the top and decorate with a small gold leaf.