Dessert with Caramel Frosting

Summer sweet of the refrigerator, with three different layers. Each layer adds her own taste in this dynamic multilevel sweet.
A biscuit hazelnut base and chocolate drops. A layer of vanilla cream, with its wonderful velvety texture and aroma of vanilla. And finally a caramel glaze as a capstone for the completion of the sweet and which will richly reward us with its unique flavor and excellent tastiness. A caramel temptation!
Yours!

work: 1h:00′

time: 12h:00′

medium:

Biscuit Base (12 pieces) 300 g (10.6 oz) biscuits petit beurre 80 g (2.8 oz) melted butter 60 g (2.1 oz) liqueur 50 g (1.8 oz) grated hazelnuts 50 g (1.8 oz) chocolate truffle	Grate the biscuits in multi without becoming powder, transfer to a large bowl, add the grated hazelnuts and chocolate truffle. Pour the melted butter and a little liqueur.	Mix until the components become homogeneous and resemble wet sand.
Pour the biscuit mixture into the pyrex or baking dish 20×25cm (7.9×9.8in), smeared with little vegetable oil. Spread it on the base, pressing it to become a solid base. Refrigerate to cool.	Vanilla Cream 2 sachets vanilla pudding mix (2×42g 2×1.5oz) 1200 g (2.6 lbs) fresh milk 8 tbsp sugar 200 g (7.1 oz) sour cream 1 tbsp gelatin, powder	In a saucepan and over medium heat, add the 1 liter (2 Pt, 1.8 floz) milk and sugar to a boil. In the remaining cold milk dissolve the 2 sachets of vanilla pudding mix and gelatine and pour the boiling milk. Mix well to thicken and remove from heat.
Pour the cream in a bowl and leave to cool, covered with cling film in contact with the cream. Meanwhile, beat the sour cream to stiff whipped cream. When the cream has cooled, gently mix the whipped sour cream into the cream.	Pour over the biscuit base and spread to the entire surface of the base. Put the pan back in the refrigerator.	Caramel Glaze 350 g (12.3 oz) brown sugar 250 g (8.8 oz) sour cream 50 g (1.8 oz) butter 1 tbsp corn flour
In a frying pan and over low heat put the sugar to melt and caramelize. No mix just shake the pan circled by the handle. When you make the caramel you must be particularly careful.	When completely melted, add the butter to melt and the sour cream with the cornflour. Stir and let it take a couple of boils and thicken slightly. Remove from heat and allow the glaze to cool.	We take the pyrex from the refrigerator and spread to the cream surface the caramel glaze. Put it back in the refrigerator to cool the caramel glaze, to thicken the ingredients and to tie the flavors.

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Zambia Sifaki