Mix all the ingredients with a paddle for 2-3 minutes until homogenous batter.
Spread the cake batter 0.5cm thick on the baking tray with parchment paper.
Bake at 180°C for 15-17 minutes depends on size.
Hazelnut Whipped Ganache
Warm the milk up to 60°C, add hazelnut paste and mix well; followed by Belcolade Selection Blanc Cacao Trace and gelatine mass, mix well using hand blender.
Add cold whipping cream and mix well using hand blender.
Keep in the chiller overnight.
Whip the hazelnut whipped ganache until stiff peak and ready to use.
Melt Belcolade Selection Blanc Cacao Trace and cocoa butter; then mix well all the ingredients.
Heat whipping cream (1) up to 70°C, pour onto Belcolade Selection Amber Cacao Trace, mix well using hand blender.
Cool the mixture down to 30°c.
Whip the whipping cream (2) to soft peak.
Fold the whipping cream into mixture, followed by melted gelatine mass.
White Chocolate Spray
Melt both ingredients, mix well using hand blender.
Cut butter into small cube, mix all the ingredients with paddle until a homogenous dough.
Place it on the dough sheeter, flatten the dough to 3mm thick, cut 7cm x 16cm.
Bake at 180°C for 15-18 minutes.
For the cake insert, spread a thin layer of feuilletine base on a piece of brown sugar ginger cake, followed by hazelnut whipped ganache; top with another piece of brown sugar ginger cake, then keep in the freezer.
Prepare a ring mould with cling film wrapped at one side; fill half of the caramel mousse into the ring mould, place the frozen cake insert in the center; then cover it with caramel mousse. Keep in the blast freezer.
Cut the mousse cake in half, prepare spray gun with white chocolate spray, spray it on the frozen mousse. Decoration as desired.