Cream cake with crisp chocolate bottom, vanilla cream with chocolate and chocolate. A light and gluten-free cake. The cake is kept frozen and the cake can be prepared in advance.
Ingredients:
Chocolate Bottom:
150 grams of wild-type biscuits (gluten-free, you can use gluten-free biscuits, and you can use wine cookies)
Quarter-container of sweet cream or vegetable whipped cream (about 60 ml)
50 grams of dark chocolate Vanilla cream with chocolate touches:
3/4 container sweet cream / vegetable whipped cream (approx. 190 ml)
2 tablespoons full of instant powder and vanilla powder
A quarter cup of milk (for fur can be used in soy milk or coconut milk)
40 grams of dark chocolate grated in coarse Pompeii
chocolate coating:
50 grams of dark chocolate
2 tablespoons water
Tablespoon oilIngredients
preparation method:
Chocolate Bottom:
Melt the chocolate cubes and cream in a microwave for a few seconds and mix to a smooth mixture. Add the biscuit crumbs and mix until you get a uniform chocolat mixture (if the mixture is hard or dry, add a few tablespoons of milk or water gradually and as needed). Flatten the mixture at the bottom of the English Cake cake evenly. Transfer to the freezer until the cream is made.
Vanilla cream:
Beat the cream for about half a minute. Add milk and instant vanilla pudding and whip until you get a firm whipped cream. Add the grated chocolate and mix gently with a tablespoon. Pour the cream over the bottom of the chocolate and transfer to the freezer for stabilization for at least an hour before placing the coating.
chocolate coating:
Melt the chocolate cubes with the water and oil in a microwave for a few seconds and mix to a smooth mixture. Pour over the cream layer and return to the freezer.