Sponge cake layer:
60g (2/3 cup) Cake flour
50g (1/4 cup) Granulated sugar
2 Eggs

Baked Cheesecake layer:
140g (5oz) Cream cheese, soften
4g (2 heaping tsp.) Cake flour
50g (1/4 cup) Granulated sugar
1 Egg
30g (3 tbsp.) Heavy cream

Mascarpone Mousse layer:
140g (5oz) Heavy cream
60g (2.1oz) Mascarpone cheese, soften
30g (2 1/2 tbsp) Granulated sugar
25g (5 tsp) Potable water
3g (1/2 heaping tsp.) Gelatine powder
1 Egg yolk
Sponge Cake Layer
1. Preheat 170°C (340°F)
2. Whip eggs and sugar together until it is thick and pale
3. Sift in cake flour and fold it into the egg mixture gradually
4. Pour it into a 6 inch cake pan lined with parchment paper and bake for 30 min
5. Let it cool and cut 1 cm (1/2 inch) thick layer of cake from the middle and reserve the rest
6. Place the slice of cake into a parchment lined ring mold (or you can use the same clean cake pan as above)

Baked Cheesecake Layer
1. Preheat 150°C (300°F)
2. Cream cream cheese, flour and sugar together until flour is not visible
3. Add egg and beat it until all incorporate
4. Add heavy cream and whisk until smooth
5. Pass batter through a sieve to remove lumps and air bubbles
6. Pour it over the sponge cake slice and bake for 20 min
7. Let it cool to room temperature and refrigerate it for at least 3 hours

Mascarpone Mousse Layer

1. Combine gelatin with water, stir, set aside to bloom
2. Whip egg yolk and sugar to pale and thick
3. Heat egg mixture in a double boiler and whisk constantly until sugar is dissolved (until the mixture reaches 60°C)
4. Add in the gelatin mixture and stir until melted
5. Remove from heat and mix in mascarpone cheese
6. Pass it through a sieve to remove lumps
7. Whip heavy cream to soft peaks
8. Fold heavy cream into cheese mixture and pour it over the baked cheesecake, reserve 2 tbsp of mousse batter in another bowl
9. Cover both and refrigerate overnight

1. Trim caramelization off the left over sponge cake and crumble it to make coating crumbs
2. Unmold the cake and heat the reserve mouse batter in the microwave for 5 seconds on low
3. Spread the mousse on the sides of the cake and press on the cake crumbs
4. Add cake crumbs on top and refrigerate until serve

I. The raw egg yolks in the mousse should be heated to 60°C (138°F) to be safe if you are not sure about it please buy pasteurize eggs
II. While heating with the bain-marie, you need to stir constantly to prevent the egg yolk from scrambling
III. Do not over bake the second layer or else it will not be smooth and creamy