Ingredients for the form 23 * 38 cm:
400 g cocoa biscuits
1 can of caramel (400 g)
3 cups of milk
2 vanilla puddings (without sugar)
125 g butter
½ cup sugar
500 ml 36% cream cream
4 tablespoons powdered sugar
2 flat teaspoons of gelatin
3 tablespoons of water
60 g milk chocolate
Lay out the form with biscuits.
Heat the caramel mass, stirring constantly so that it does not burn. When its consistency is liquid, pour it on biscuits and spread it evenly.
Cover with a second layer of biscuits.
Boil 2 cups of milk together with sugar and butter. Mix the pudding powder in the remaining glass.
When the milk begins to boil, pour in the mixed puddings. Stirring constantly, cook on low heat for 2 minutes until the mass thickens.
Then set off the heat, leave to cool for a while and pour the mass on biscuits.
Cover the cake with another layer of biscuits and set aside in a cold place or in the fridge for about 30-60 minutes.
Pour gelatin over water and set aside.
Grate the chocolate on a fine mesh grater.
Beat the chilled cream stiffly, at the end of whipping add powdered sugar, mix.
Heat the gelatin until it dissolves thoroughly. Add about 2 tablespoons of whipped cream to it, mix, add another two, mix. Then transfer the gelatin to the remaining whipped cream and mix thoroughly.
Put the mass on a cooled cake, then sprinkle with grated chocolate.
Put the dough in the fridge for a few hours or overnight to set it firmly.