With L'OR Espresso Supremo
Preheat the oven to 170℃. Melt butter and brown sugar together, cool slightly.
Add flour, cinnamon, cardamom, salt, egg, cream and espresso, whisk together until combined.
Pour into lined cake tins and bake at 170℃ for around 13-15 minutes.
Leave to cool.
Add a splash of water to the sugar in a pot, stir, put on the heat, don’t stir and simmer until the syrup turns into a dark amber caramel.
Remove from the heat and whisk in cream, and soy sauce and coffee to taste.
Divide the cake into 3 and layer with the caramel.
Pour into a jug to serve.
Combine sweetened condensed milk and milk in a pot and bring to a simmer.
Whisk together cornflour and eggs in a bowl and slowly pour in the hot milk, whisking continuously.
Return the mixture to the pot and cook, stirring constantly, until thick and a bubble emerges in the middle.
Strain and whisk in the butter, one cube at a time. Leave to cool.
Pour into a piping bag and reserve to pipe on the plate.
Add a splash of water to the sugar in a pot and simmer until a dark amber caramel is achieved.
Meanwhile, toast sesame seeds in a dry pan.
Combine, pour onto a lined baking tray and cool.
Break into small pieces to serve.
Dress plum slices in lime juice to serve and assemble on the plate. Garnish with flowers.