Step 1: Prepare the Coffee Sponge Cake

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Beat Eggs: In a separate bowl, beat the eggs and sugar together using an electric mixer until the mixture is thick and pale.
4. Add Coffee: Stir in the cooled coffee and melted butter.
5. Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients until just combined.
6. Bake: Pour the batter into the prepared cake pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cake cool completely on a wire rack. Once cooled, cut the cake into two thin layers to form the base of your entremet.

Step 2: Prepare the Coffee Mousse

1. Bloom Gelatin: Bloom the gelatin in a small bowl of cold water for about 5 minutes.
2. Make Coffee Base: In a saucepan, heat the brewed coffee with the sugar and instant coffee until it’s dissolved. Remove from heat.
3. Dissolve Gelatin: Stir the bloomed gelatin into the hot coffee mixture until fully dissolved. Let it cool slightly.
4. Whip Cream: In a separate bowl, whip the heavy cream until soft peaks form.
5. Add Mascarpone: Stir the mascarpone cheese into the cooled coffee mixture until smooth.
6. Fold in Whipped Cream: Gently fold the whipped cream into the coffee mixture until fully combined. Set aside.

Step 3: Prepare the Caramel Cream

1. Make Caramel: In a saucepan, heat the sugar over medium heat until it melts and turns a golden amber color. Add the butter and stir until melted.
2. Add Cream: Slowly add the heavy cream, being careful as the mixture will bubble. Stir until smooth.
3. Finish Caramel: Remove from heat and stir in the vanilla extract and sea salt. Let it cool slightly.
4. Combine with Mascarpone: Stir the mascarpone cheese into the caramel until smooth and creamy.

Step 4: Assemble the Entremet

1. Layer the Cake: Place the first layer of coffee sponge cake into the bottom of a round cake ring or springform pan.
2. Add Coffee Mousse: Spread a generous layer of coffee mousse over the cake.
3. Add Caramel Cream: Spoon a layer of caramel cream on top of the mousse.
4. Add Second Layer of Cake: Place the second layer of coffee sponge cake on top of the caramel cream.
5. Chill: Refrigerate the entremet for at least 2-3 hours, or until it’s fully set.

Step 5: Prepare the Coffee Glaze

1. Heat Glaze Ingredients: In a saucepan, heat the cream, sugar, and brewed coffee until the sugar dissolves.
2. Add Gelatin: Stir in the bloomed gelatin until dissolved. Let it cool to room temperature.
3. Glaze the Entremet: Pour the glaze over the set entremet, allowing it to coat the top evenly.
4. Chill Again: Place the entremet back in the fridge for 30-60 minutes to allow the glaze to set.

Step 6: Serve

1. Decorate: Once the entremet is fully set, you can decorate it with a drizzle of caramel, chocolate shavings, or even some coffee beans for an extra touch.
2. Slice and Enjoy: Slice the entremet carefully with a sharp knife, revealing the beautiful layers inside. Serve with a cup of coffee to complete the experience!