we will need:
35 by 12 shape
250 g biscuit galetny cookies (I took "petit ber")
2 cups (480 ml) of milk
crisp layer:
150 g white chocolate smash
3 tbsp vegetable oil
1/4 cans (100 g) caramel Lotus paste
150 g of cornflakes (dry breakfast in cereal) large break
for cream:
500 ml cream fat content of 38%
250 g Mascarpone
1/2 cup sugar
1 pack980 g) instant pudding with vanilla flavor
250 g smooth, soft cottage cheese
1 tsp vanilla extract
for decoration :
chopped chocolate
Crisping6
In a microwave, melt chocolate with vegetable oil.
Add caramel paste, cornflake stir until smooth.
Spread evenly on a baking sheet covered with baking paper and put in the freezer for 15 minutes.
Keep in the freezer until consumed.
Preparation of cream:
Whip together cream, mascarpone, instant pudding, sugar until a cream is formed.
Add smooth cottage cheese, vanilla and mix until smooth.
Cake assembly:
Cookies are dipped in milk and lay out the bottom of the form.
We take a crispy layer from the freezer and break it into small pieces and spread it evenly on top of the biscuits.
We spread part of the cream on top.
On her biscuits, crunchy layer and cream.
Put cookies on top.
Cover with cling film and refrigerate for at least 4 hours (preferably overnight)
We take out of the mold, top lubricates a thin layer of cream and sprinkle with chocolate on top.
I used the paper form, disposable.
Which can be opened on the sides and gently get the cake.
The article is based on materials .
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