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 sponge cake sheet still hot, place another piece of paper over the cake and turn it over to remove the paper used as a base, so that it will not be able to come off when it cools. 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. Remove from the heat when it acquires a hazelnut color. Add slowly and out of the fire, a little cream, 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. Reserve a little for decoration.

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 comes to a boil, remove from the heat and add the sugar and gelatin, stirring to dissolve well. Whip the cold Quescrem Original with the cream. It is important that both ingredients are cold. Add the toffee, previously prepared, to the previous mixture and beat well to integrate. To the previous whipped mixture, add the milk, gelatin and sugar mixture in a thin stream and continue beating.

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.