Yet another cake parfait ideal at this time with the heat that begins to afflict ...
of ingredients in the pantry and I did not know what to do with it so I have idealized this cake to be honest that was pretty good with the combination dei vari ingredienti.
Ingredienti:
Per la base:
- 250 gr. di riso soffiato al cioccolato
- 150 gr. di burro
- 40 gr. di zucchero
- 250 gr. di mascarpone
- 500 ml. di panna per dolci montata
- 100 gr. di zucchero a velo
- 350 gr. di zucchero
- 200 gr. di arachidi tostati
- decorazioni di cioccolato
- 30 gr. di gocce di cioccolato
- caramello al cioccolato
Ammorbidire il burro, unirlo allo zucchero ed aggiungervi puffed rice. Mix well and place in a springform pan lined with foil to the edges.
Prepare the crispy melt in a saucepan over low heat 350 gr. of sugar and then add the roasted peanuts. Oleare an aluminum container and extend the crisp. Let it cool. Meanwhile, mix the mascarpone with the icing sugar and cream montata.Aggiungervi chocolate chips and a nice piece of crispy crumbled. Place the filling on the basis of puffed rice, cover with plastic wrap and place in freezer for about 3 hours. After the interval, drawing out the cake on a platter and garnish with remaining chopped crisp and caramel to chocolate and chocolate decorations. Put back in the freezer and place it at room temperature room 10 minutes before serving.
