Salted caramel

  • 250 grams (8.82 ounces) sugar
  • 50 grams (1.76 ounces) water
  • 250 grams (8.82 ounces) cream (33%)
  • 35 grams (1.23 ounces) butter (82.5%)
  • 0.75 teaspoons sea salt

Sponge biscuit (16 cm | 6.3 inch)

  • 136 grams (4.80 ounces) caramel
  • 176 grams (6.21 ounces) water
  • 172 grams (6.07 ounces) flour
  • 0.8 teaspoons baking soda
  • 0.8 teaspoons vinegar (70%)


  • 145 grams (5.11 ounces) water
  • 55 grams (1.94 ounces) caramel syrup

Caramel crème

  • 120 grams (4.23 ounces) cream cheese
  • 120 grams (4.23 ounces) mascarpone
  • 80 grams (2.82 ounces) caramel


  • 200 grams (7.05 ounces) cream (33%)
  • 200 grams (7.05 ounces) seedless sea buckthorn puree
  • 120 grams (4.23 ounces) sugar
  • 7 milliliters (0.24 fluid ounces) agar -900-
  • 20 milliliters (0.68 fluid ounces) corn starch

Finishing crème

  • 170 grams (6 ounces) cream cheese
  • 170 grams (6 ounces) mascarpone
  • 35 grams (1.23 ounces) cream (33%)
  • 35 grams (1.23 ounces) powdered sugar


  • Thick-bottomed high saucepan

    This type of saucepan helps distribute heat evenly, which is crucial when making caramel to avoid burning. Don't forget to use a wooden or heat-resistant silicone spatula for stirring.

  • Mixer

    An electric mixer will save you time and ensure your dough and creams are well combined. Be cautious not to over-mix your dough to maintain a light, fluffy texture.

  • Ring mold (16 cm | 6.3 inch)

    Opt for a high-quality, non-stick ring mold to ensure your biscuit layers come out perfectly shaped and easy to handle.

  • Silicone mat

    Essential for even baking and easy cleanup, a silicone mat ensures your biscuit does not stick to the baking sheet.

  • Cling film

    Use cling film to cover your confectionery ring mold, keeping your custard and cake layers firm and stable during chilling.


Step 1

1. Mix the sugar with the water in a thick-bottomed high saucepan and bring it to a boil. Do not stir. Boil until the mixture turns an amber color. Be patient and do not step away as caramel can burn quickly once it reaches the proper temperature.

Step 2

2. Separately, heat the cream in a saucepan until it reaches 90-100°C (194-212°F).

Step 3

3. Once the sugar reaches the desired amber color, add the butter and wait for it to dissolve. The mixture should turn a rich caramel color. Be sure to use high-fat butter for the best results.

Step 4

4. Carefully pour the warm cream in a thin stream into the caramel mixture. Be cautious as it can sizzle and splatter. Cook for about 5 minutes, stirring occasionally until it thickens. Add the salt and mix well. Let it cool. Always use a long-handled spoon to avoid burns from splattering caramel.

Step 5

5. Preheat your oven to 180°C (356°F). Prepare a ring mold of the required diameter and set it on a sheet with a silicone mat.

Step 6

6. Combine the caramel and water in a bowl. Add the flour and baking soda. Add the vinegar last, and mix the ingredients with a mixer quickly for about 15 seconds to avoid overactivation of gluten.

Step 7

7. Pour the dough immediately into the mold and spread it evenly. Bake for 40 minutes and check for doneness with a skewer. Allow the biscuit to cool completely.

Step 8

8. In a saucepan, mix the cream and sea buckthorn puree. If using fresh or frozen sea buckthorn, blend and strain through a sieve. Heat the mixture lightly.

Step 9

9. In a separate container, mix sugar, agar, and cornstarch. Combine with the first mixture and bring to a boil.

Step 10

10. Cover the inside of a 16 cm (6.3 inch) confectionery ring mold with cling film, and turn it over onto a tray. Divide the berry mixture into two molds and place them in the freezer for 10 minutes to stabilize.

Step 11

11. Mix the syrup and water together for the soaking liquid.

Step 12

12. In a bowl, blend mascarpone, cream cheese, and caramel until smooth using a mixer.

Step 13

13. Trim the cooled biscuit into 3 even layers. Place the first layer on a substrate and soak with 1/3 of the syrup. Spread 70 grams (2.45 ounces) of the crème over it and smooth it out. Add a layer of sea buckthorn custard.

Step 14

14. Repeat the process with the remaining biscuit layers, soaking each with syrup, adding the crème, and the custard.

Step 15

15. Tighten the sides and top of the cake with plastic wrap to prevent drying. Let it stabilize in the fridge for at least 8 hours.

Step 16

16. Finally, cover the cake with the finishing crème and decorate as desired. Bon Appetit! For added flavor, consider topping with some caramel drizzle or fresh berries.


Now that you've created this luscious caramel pastry, it's time to think about presentation. Picture this: a beautiful cake stand showcasing your dessert centerpiece, inviting everyone to indulge.

For a truly unforgettable experience, serve each slice with a dollop of freshly whipped cream sprinkled with a hint of sea salt. The contrast between the sweet and salty will elevate your dessert to a whole new level.

Want to add a splash of color? Serve with fresh berries like raspberries or strawberries to complement the tangy sea buckthorn flavor. Not only will it look stunning, but it will also add a delightful burst of freshness.

If you're feeling a bit more creative, drizzle some extra caramel sauce over each slice just before serving. It’s a little touch that makes a big difference, adding both visual appeal and that extra caramel kick that no one can resist.


To make this recipe gluten-free, simply substitute the regular flour with a high-quality gluten-free flour blend, ensuring you use one that's recommended for baking to achieve the best texture.

For a vegan version, replace the dairy-based cream and butter with coconut cream and vegan butter, respectively. Use a plant-based cream cheese and mascarpone alternative – many brands offer coconut or almond milk versions that work perfectly in dessert recipes.


  • Why did my caramel turn grainy?

    If your caramel turns grainy, it means the sugar has crystallized. This can happen if you stir the sugar-water mixture or if there's any impurity in your sugar. Try again using clean, high-quality sugar and avoid stirring during the initial boiling phase.

  • Can I make the biscuit layers ahead of time?

    Yes, you can make the biscuit layers a day in advance. Just make sure to wrap them tightly in plastic wrap and store them at room temperature to maintain moisture.

  • How do I know when my caramel is the right color?

    The caramel should be an amber color. Watch it closely, as it can change quickly from perfect to burnt. It's safest to remove it from heat as soon as it reaches a rich amber shade.

  • What can I use as a substitute for sea buckthorn puree?

    If you can't find sea buckthorn puree, you can use a tart fruit puree like passionfruit or even a mixture of lemon and orange to achieve a similar tangy effect.

  • How can I prevent the cake from becoming too dense?

    Make sure not to over-mix your batter. Over-mixing can activate the gluten in flour, leading to a denser cake. Aim for a smooth consistency, but be quick and gentle.

  • What is the best way to store this cake?

    This cake is best stored in the fridge due to the cream and mascarpone. Make sure it's covered properly to prevent it from drying out. It should stay fresh for up to 3 days.

Nutrition facts

Recipe Yield:1 cake (16 cm | 6.3 inch)
Calories:Calories per entire cake
Calories (Min - Max):4500 - 5000
Total Fat:270g
Saturated Fat:165g
Total Carbohydrate:500g
Total Sugars:320g