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【For bottom】 Mix granulated sugar, boiling water, brandy, stir well to melt the sugar to make syrup. Brush the sponge with the syrup. Line 18 cm (7-inch) mousse ring with mousse cake film. Lay the sponge in the ring.

【For Caramel with Walnuts】 Sprinkle gelatin over water. Put water first to prevent becoming uneven. Wrap the bottom of the 12 cm (4.7-inch) mousse ring with cling wrap, secure with a rubber band.

Chop walnuts. Microwave heavy cream at 600 W for 30 sec, and stir.

Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.

Turn off the heat, add heavy cream in 4 parts, stir well each time. Heat it on low heat for 1 min.

Turn off the heat, stir for 30 sec. Then add gelatin and butter, stir it to melt. Add walnuts and mix. Pour it into the 12 cm (4.7-inch) mousse ring, spread it. Cool it down, then put it in the freezer for 1 or more hours to set.

Run a knife around the edge of the ring to remove the caramel from the ring. Place it on the sponge cake. Cover the ring with plastic wrap, refrigerate it.

【For Caramel Mousse】 Sprinkle gelatin over water. Make Caramel. Microwave heavy cream at 600 W for 30 sec, and stir.

Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. Stir well with a whisk until darker color.

Turn off the heat, add heavy cream in 4 parts, stir well each time. Add salt, stir. Heat it on low heat for 1 min.

Turn off the heat, stir for 30 sec. Then add gelatin, stir it to melt. Strain it, and pour it into a large bowl. Let it sit to cool.

Make Egg Yolk Cream. Whisk egg yolk on high speed for 2 mins until whitish and heavy. Put water and sugar in a small pot, heat until 115-120℃ / 239-248 F. Use a pastry brush dipped in water to brush syrup on the sides away (dissolve them).

With the mixer running, slowly drizzle the syrup. Whisk until room temperature, about 4-5 mins. Whisk it until creamy and whitish.

Add the egg yolk cream to the caramel, mix well, set aside. Whip heavy cream on low speed until very soft peaks form while cooling with ice water.

Add 1/3 of the whipped cream to the caramel mixture, stir well. Add the remaining cream in 2 parts, fold it each time.

Pour into the mousse ring, flatten it. Freeze overnight to set.

【For Caramel Glaze】 Sprinkle gelatin over water to soak. Put water first to prevent becoming uneven. Microwave heavy cream at 600 W for 20 sec, and stir, set aside. Put apricot jam and water in a small pot, heat it on low heat while stirring for 2 mins. Strain the jam mixture.

Put granulated sugar in a small pot. Melt it on medium heat until golden brown, sometimes move it to melt evenly. When it melts half or more, stir well with a whisk. Turn down the heat, add glutinous starch syrup, stir well.

Turn off the heat, add heavy cream, butter, and jam in order. Stir well each time.

Heat it on low heat while stirring for one and a half mins. Turn off the heat, add soaked gelatin to melt. Strain it. Cool it as it is. Cover it with plastic wrap, and refrigerate overnight.

Remove the mousse ring, and peel the cake film off from the mousse. Let it sit in a freezer.

Warm the caramel glaze with hot water to 30℃ / 86 F while mixing. Mix with a spatula to soften, and then stir gently with a whisk to smooth. Strain it.

Place the cake on a net. Pour the glaze over the cake, letting it run over the sides. Let it sit in a fridge for 1-2 hours to set (defrost the mousse).