Nougat and caramel cake with thermomix

Preparation of nougat and caramel cake with thermomix

SYRUP

1. All ingredients except rum, in glass, 4 min, 80°, V-2. We put it aside in a bowl and add the rum.

BASE

1. We line the base of the mold with baking paper.
2. We are dipping the biscuits into the syrup and placing them on the base of the mold.
3. We reserve in the refrigerator

NOUGAT LAYER

1. We break the nougat and place it in the glass, along with the cream and milk!, 6 sec, V-5.
2. We add the curd, 12 min, 90°, V-4.
3. We take the base out of the refrigerator and pour it onto an inverted soup spoon.
4. We let it cool and then put it in the cold for about 5 hours.

CARAMEL GLAZE

1. We hydrate the gelatin in cold water.
2. We dilute the cornstarch in a bit of water
3. Place the sugar in a saucepan over moderate heat. When it turns brown, lower the heat and gradually pour in the water, stirring with a whisk, and the diluted cornstarch.
4. Now we are adding the cream, also little by little and stirring.
5. We turn off.
6. We drain the gelatin and add it.
7. We pour into a jug.
8. We let the temperature drop.
9. We take the cake out of the refrigerator and pour the caramel.
10. We put it back in the cold for about 2/3 hours.
11. Then, we unmold and finish decorating to taste.
12. ONLY LEFT TO ENJOY, GOOD PROFIT