Chocolate Tarabica – The kingdom of chocolate!
Chocolate tarabica - Slađana Bokić
Chocolate Tarabica - The Kingdom of Chocolate!
For the crust
- 400 g ground biscuit
- 170 ml of orange juice
- 80 g of butter
Phil 1.
- 300 g of whipped cream
- 350 ml milk (cold)
- 10 pieces of banana cream
- 300 g ground biscuit
Phil 2.
- 400 ml of milk
- 70 g pudding (vanilla)
- 150 g of milk chocolate
- 100 ml sweet cream (whipped)
- 100 g milk chocolate (chopped)
Phil 3.
- 200 ml of sweet cream
- 120 g dark chocolate (for cooking)
- 1 stick of butter
For decoration
- 15 pieces of wafer
- 400 g of colorful candies
- 50 g of chocolate
- 3 spoons of oil
- For the crust, mix biscuits, softened butter and juice. Smooth the mixture with your hands and transfer it to a 27 cm diameter cake tin lined with baking paper.
- For the I filling, whip the cream with milk. Put the plasma in a plastic bag and crush it into smaller pieces with a rolling pin, and cut the banana cream into cubes. Combine all ingredients and mix. Fill the crust that you put in the mold.
- For the II filling, cook the pudding with milk, then add 150 g of broken chocolate to the hot mixture. Stir until the chocolate melts. While the filling is still hot, use a cube of margarine from the refrigerator to coat the top layer of the filling well so that the crust does not stick to the surface. Beat the cold filling with a mixer, adding whipped cream. Add the chopped chocolate, then spread the filling over the previous filling. For the third filling, melt the chocolate and sweet cream in a steamer, stirring constantly. Be careful not to boil. Mix the cooled mixture and pour it over the pudding filling. Leave the cake in the fridge to set overnight.
- Decoration: Remove the hoop. Cut the kit kat wafers (or some other) in half so that you get two joined together. Coat the back of the wafers with melted chocolate. Place the coated wafers against the edge of the cake, press and repeat the process until you cover the entire cake. Spread the rest of the melted chocolate on the surface of the cake so that the colorful candies stick better. Sprinkle the cake with candies.
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