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Curd
The cake the whole world loves!
The perfect combination of white, dark and milk chocolate in a cake. Delicious and very easy to prepare.
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200 g of cookies
750 ml of milk
750 ml of liquid cream to mount 35% MG
150 g butter
3 envelopes of Curd Carmencita
150 g white chocolate
150 g milk chocolate
150 g dark chocolate
1. For the base, crush the biscuits and mix them with the melted butter.
2. Place the mixture at the bottom of a spring form mould of about 24 cm.
3. Press the mixture down and smooth it with the help of a tablespoon to form the base of the cake.
4. Set aside in the fridge.
5. Mix 250 ml of cream and 250 ml of milk. Separate 100 ml of this mixture and add a sachet of curd. Dissolve and set aside.
6. Heat the rest of the milk and cream mixture in a sauce pan, together with 150 g of dark chocolate. Remueve hasta que se disuelva el chocolate, añade la cuajada que habías disuelto y sigue removiendo hasta que hierva.
7. Pour the mixture over the biscuit base and set aside.
8. Make this preparation with each of the chocolates allowing each layer to cool for 20 minutes.
9. Allow the cake to chill in the fridge for at least 2-3 hours.
