Three-Color Curd Cake

Ingredients

200 g cocoa biscuits

100 g butter

500 g soft spreadable curd in casing

150 g granulated sugar

80 g white chocolate

80 g milk chocolate

80 g dark chocolate

150 ml milk

100 ml water

300 ml whipping cream 33%

2 tsp gelatin

1/2 tsp cinnamon

oil for greasing

Procedure

Grease the sides of the cake pan slightly with oil. Crush the biscuits into fine crumbs. Add cinnamon and butter and mix together. Spread the mixture evenly over the bottom of the pan and refrigerate for 20 minutes. Mix water with gelatin and gently heat it over low heat until dissolved. Do not boil!

Whip the curd finely, add milk and sugar and whip until smooth. Gradually add whipped cream and melted gelatin and mix thoroughly. Divide the resulting cream into 3 parts. Carefully melt the chocolates in a water bath. Stir melted white chocolate into the first part, milk chocolate into the second, and dark chocolate into the third. Spread the white cream first on the biscuit cake base, then the light brown, and finally the dark brown. Let the cake rest in the refrigerator preferably overnight. Before serving, decorate with whipped cream and chocolate coins.

Tip: After removing from the pan, you can pour lukewarm chocolate glaze over the cake and let it set in the refrigerator for a few more hours.