This is my favorite cake, and it's fantastic!
SUBSTRATE
250 gr Mc’Vities digestive biscuits
100 g butty
2 spoons rum
1 teaspoon cinnamon
FIRST CREAM
6 dcl milk
6 spoons density/flour
4 spoons sugar
125 g butty
OTHER CREAM
300 g dark chocolate
1/2 l sweet cream
150 gr hazelnuts
Preparing
1.
For the base biscuits grind, put in a bowl, add to the leaves sliced cold butter, rum and cinnamon. Crush and mix the mass with your fingers, and imprint it in the mold, or you can only put a cake mould hoop on the base on which you will serve the cake.
2.Put it in the fridge. Cook the first cream: in 1 dcl of milk with the foam blur the density and sugar, put the rest of the milk to cook. When the milk boils, slowly add the mixture to it and mix with the foam until it is compressed. Then turn off, and in still warm add the oil and mix well. Nice white cream will be made right away!
3.
Pour it on the biscuit base.
4.
For another cream sweet cream simmer, turn off and stir in the broken chocolate, and mix until melted. Then immediately pour it on an already warm white cream.
5.
Climb the hazelnuts in a pan to release the smell, then roughly chop them. Put the cake in the fridge, so when the cream squeezes a little, scatter the hazelnuts on it.
6.
Cake is best made the day before!
