Almond and creamy caramel cake

Creamy caramel

80 g of sugar

2 g of gelatin

100 g of whole liquid cream

50g butter

150 g of mascarpone

Soak the gelatin in cold water

Heat the sugar until you obtain a beautiful amber caramel

too light, it will just taste like sugar

too dark, it will be bitter

Pour in the hot cream and mix (be careful of splashes!)

Incorporate the previously drained gelatin

Then add the butter in small pieces and mix

Cover with film and leave to cool for at least 6 hours in a cool place (overnight is ideal)

Add the mascarpone and whisk until you obtain a firm foam.

Put in your pocket