Cinnamon Apple Pear Caramel Cake

Instructions

1. 1

   Translate the following text from French to English:   Cut 4 rounds of spice cake into 2cm thickness, keeping the circular border intact

2. 2

     Peel the apples and pears, cut them into small cubes, and mix with lemon juice

3. 3

     Melt the sugar in a pan until you get caramel, then mix it with the fruits and let it cool down

4. 4

     Place a layer of fruit compote over the spice cake, press and smooth well

5. 5

     Soak the gelatin leaf in cold water.

6. 6

   Meanwhile, heat the milk and in another saucepan, melt 30g of sugar without adding water until you get amber caramel

7. 7

     Remove from heat and add the warm milk to completely dissolve the sugar, add the gelatin leaf and mix

8. 8

     Melt the white chocolate and add it to the caramel several times, stirring vigorously to obtain a smooth and shiny cream

9. 9

     Add 4 tablespoons of heavy cream and let it cool down

10. 10

      Whip the remaining heavy cream into whipped cream and incorporate it into the caramel mixture to get a semi-thick consistency

11. 11

      Place the caramel mousse on top of the fruits in the rings

12. 12

      Soak another gelatin leaf in cold water.

13. 13

    Meanwhile, heat the milk and in another saucepan, cook 30g of sugar until you get amber caramel

14. 14

      Remove from heat and add the cream and the gelatin leaf

15. 15

      Drizzle the delights with caramel and let it set in the refrigerator

16. 16

      Remove from freezer 4 hours before serving, letting them defrost in the refrigerator