Cake "Chocolate rainbow"

Cake "Chocolate rainbow"

Category: Confectionery

Ingredients
For the basics:
Biscuits	200 g
Coffee	50 ml
Butter	50 g
For cream mousse:
Eggs	2 pcs
Milk	500 ml
Sugar	150 g
Natural yoghurt	300 ml
Vanilla sugar	1 sachet
Corn starch	2 tbsp. l with a slide
Gelatin	20 g
Water	100 ml
For chocolate spread:
Cocoa	3 tbsp. l
Milk	100 ml
Sugar	3 tbsp. l
For caramel filling:
Caramel	200 g
Peanut	100 g
Gelatin	1 tsp
Water	3 tbsp. l

Cooking method

Grind the cookies in a blender.

Melt the butter and pour into the cookie crumbs. Add coffee. Mix well. Put in a mold and tamp well. Put in the refrigerator.

Place the 20 cm split ring on the cake plate. Line the sides with strips of film or file. Put in a mold and tamp well. Refrigerate for 30 minutes.

Pour gelatin with water and leave to swell. Drive the eggs into a saucepan. Add sugar, vanilla sugar, starch. Pour in some milk. Stir and pour in the rest of the milk. Put on fire. Bring to a boil and cook until thickened, stirring continuously. Remove from heat and add swollen gelatin, mix. Let cool slightly.

Add yogurt to warm cream. Mix.

Combine sugar, cocoa, milk in a saucepan. Bring to a boil and simmer for 2-3 minutes.

Divide the cream into 4 bowls. Add 4 tbsp. To one bowl. l of chocolate paste. In the second bowl-3 tbsp. l. In the third-2 tbsp. l. In the 4th bowl, leave the cream white.

Pour the darkest cream onto the base. Then pour the lighter one into the middle. Then cream and white are even lighter. Remove in the cold until it solidifies.

Pour gelatin with water. Peel and fry the peanuts. Heat the finished caramel in a pan. Add the swollen gelatin. Stir. Add peanuts and mix.

Pour onto cake. Put in the cold until it solidifies.

Note

You can make the caramel for pouring yourself.
1 tsp flour
5 tbsp. l. sugar-top
30 g butter
100 ml hot milk
Fry flour stirring in a pan until light brown. Add butter and add sugar immediately. Stir and spread over the pan. As soon as the sugar on the edges and bottom begins to melt, start stirring until completely dissolved and brown. Then start pouring in milk in parts, stirring continuously until complete connection.

Interesting cake! How harmoniously the colors change on the cut!
Caramel and coffee are a great combination. I took it to the piggy bank, thank you, Svetlana!

What does the finished caramel look like and where to get it? I have never bought it. Or how can you do it yourself? An interesting and seemingly uncomplicated cake, I want to make it.

[solmazalla]

solmazalla,
Alla, we sell ready-made caramel in stores in these buckets. There is still more volume.

But you can do it yourself. I can write a recipe.

What does the finished caramel look like and where to get it? I have never bought it.

Take boiled condensed milk

Thanks everyone for the answers. With boiled condensed milk, a great idea!



But I would also like a caramel recipe, still a different taste