Crispy cake with Daim and delicate caramel cream

Ingredients for 1 servings:

• 200 g chocolate, whole milk, chopped, melted
• 60 g almond sticks, roasted without fat
• 40 g cornflakes
• 6 sheets of gelatin, soaked in cold water
• 150 g sweets (cream toffees), chopped
• 400 ml milk
• 700 g whipped cream
• 150 g confectionery (Daim), chopped
• n. B. Confectionery (Daim) for garnishing
• n. B. Bonbon(s) (cream toffee) for garnishing

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

not only popular with children, no baking

Mix the chocolate with the almonds and cornflakes. Line a springform pan with baking paper and spread the mixture into it. Cover and chill for 30 minutes. Bring 200 ml of milk to a boil, remove from the heat, and melt the toffees in it. Dissolve 3 sheets of gelatine in it, pour into a bowl, and chill for about 30 minutes. Place the cake base on a plate and place a cake ring around it. Whip 250 g of cream until stiff, then fold into the toffee cream as it begins to set. Spread onto the base. Chill for about 30 minutes. Bring 200 ml of milk to a boil, melt the daim candy in it, and dissolve 3 sheets of gelatine in it. Pour into a bowl and chill for about 30 minutes, until the cream begins to set. Whip 250 g of cream until stiff, then fold into the cream. Spread onto the toffee cream. Chill for about 3 hours. Whip the remaining cream until stiff, pipe tufts onto the cake and decorate with daim and toffee as desired.