Cake with shortbread cakes and condensed milk

1. Put the leaf gelatin in a bowl, pour a small amount of cold water.

2. Pour sugar into a saucepan, pour glucose syrup here. We send the saucepan to the fire, heat it to 100-103 degrees.

3. Then remove the saucepan from the fire, pour milk into the sweet mass, mix quickly.

4. Chop the chocolate finely with a knife, put it in the milk mixture. You can also grate chocolate on a grater after holding it in the freezer for 15-20 minutes.

5. We put the gelatin in a hot sweet chocolate-milk mass, mix it so that it completely dissolves. At this stage, we also add the dye.

6. Beat the glaze with an immersion blender, but very carefully so that as few air bubbles as possible get into it. Otherwise, the bubbles will spoil the glaze, it will not be mirror-smooth.

7. The glaze is cooled to room temperature, covered with a food film in contact (so that the film adheres to the glaze). We send it to the refrigerator overnight.

8. Pour gelatin into a small bowl, fill with ice water. We put the cream cheese in a separate container.

9. Pour sugar and starch into a saucepan, mix. Here we also break chicken eggs and spread sour cream. Rub with a whisk until smooth.

10. We send the saucepan to the fire, heat it up, stirring constantly, keep it on the fire until it thickens. Then add the swollen gelatin here, mix until it completely dissolves.

11. Beat the cream cheese with a mixer and add it to the custard. Mix it up.

12. Pour the well-cooled cream into a high bowl, beat with a mixer at minimum power until soft peaks. We put the whipped cream in parts into the mousse, each time beating it with a mixer at minimum power.

13. Put boiled condensed milk in a bowl, add softened butter to it, beat until smooth.

14. With the resulting cream, we smear the cakes, assemble the cake. Then we set the desired diameter of the detachable cooking ring (it should be 1-2 centimeters larger than the diameter of the shortbread cakes). Wrap the ring with foil on the outside to avoid leakage.

15. Spread the cakes smeared with condensed milk in a ring, pour mousse. The shortbread cake should completely sink into the mousse. We send the cake to the refrigerator overnight.

16. And in the morning we warm up the mirror glaze to its operating temperature, namely up to 35 degrees. We release the cake from the ring, smooth out the irregularities with a spatula or hands.

17. Pour the prepared cake with icing. You need to do this by installing the cake on the grill, and install a tray under the bottom so that excess glaze flows down on it. The glaze freezes quickly enough on the cooled mousse.

Decorate the cake to taste. Alternatively, you can decorate with whipped cream by depositing small meringues with a cooking bag and an asterisk attachment.

Help yourself!