For the cake:
For the toffee:
For the salted caramel mousse:
Line the baking tray with baking paper and heat to 180º with heat up and down.
Separate the egg whites from the egg yolks and whip the egg whites until stiff with half of the sugar. Reserve.
Whip the egg yolks with the rest of the sugar until they whiten and increase in volume.
Combine both mixtures and add the sifted flour with wrapping movements so as not to lose the air.
Spread the mixture on the baking sheet to a thickness of less than 1 cm and bake for 10 minutes at 180º.
When removing from the oven and with the cake sheet still warm, place another piece of paper on top of the cake and flip it over to remove the paper used as a base. In this way we avoid that when it cools down it cannot be peeled off. Let stand.
Add the sugar in a saucepan with the water. Put it on high heat at the beginning and when it starts to take color, lower the power to prevent it from burning and remove from heat when it acquires a hazelnut color.
Slowly add a little cream off the heat and stir until it is well integrated. Return the saucepan to low heat and continue adding the rest of the cream little by little, stirring continuously. It is important not to pour the cream all at once to prevent the caramel from crystallizing due to the temperature difference.
Add the salt, stir and let the toffee rest while continuing with the rest of the recipe steps. We will reserve some for decoration.
Salted caramel mousse:
Hydrate the gelatin sheets for a few minutes in cold water. When soft, remove and drain. Heat the milk in a saucepan and when it starts to boil, remove from the heat and add the sugar and gelatin, stirring to dissolve well.
Whip the cold Quescrem Natural Cream Cheese with the cream. It is important that both ingredients are cold.
Add the previously prepared toffee to the previous mixture and beat well to integrate.
Add the milk, gelatin and sugar mixture to the previously whipped mixture and continue beating.
Assembling the cake:
Cut the sponge cake sheet with the help of a cylindrical ring into a disk. Place the disk inside the ring and pour the salted caramel mousse over it, filling the ring to the top. Flatten well with a spatula.
Refrigerate for 2-3 hours so that it gels and the cheese mousse compacts well. Unmold and serve.
Decorate with sugared almonds and the reserved toffee. Optionally, a cheesecake frosting can be placed on top of the cooled salted caramel mousse.