A cake for a lot

Preparation steps

• Substrate Stir in ground biscuits, melted butter and milk. Finish the mixture by hand. Coat the base of the mold with a diameter of 24 cm with butter, and cover the edge with acetate foil. Press the mixture into the mold. Store in the refrigerator while the cream is being prepared.
• Whip the cream cheese and cream with a mixer (not too hard). Divide the mixture into 3 equal parts. Cream 1 Pour water over the gelatine, leave it for a few minutes and drain and add it to the milk. Heat until dissolved. Add the hot mixture to the cheese, stir in the nutella and whisk with a mixer. Pour the cream into the mold and leave in the freezer for 30 minutes. Cream 2 Pour water over the gelatine. Boil raspberries, water and sugar for a few minutes, chop in a blender and strain. Add the drained gelatin and heat until dissolved. Add the mixture to the cheese and beat with a mixer. Pour over the first cream and leave in the freezer for 30 minutes. Cream 3 Pour water over the gelatine and leave for a few minutes. Heat the whipping cream, chocolate and strained gelatin over a low heat until a lump-free mixture is obtained. Add the cheese to the mixture, whisk with a mixer and pour over the other cream. Store the cake in the refrigerator for a few hours, preferably overnight.
• Chocolate glaze Melt the chocolate and cream in a steamer, cool a bit and pour over the cake. Return the cake to the refrigerator and after 1-2 hours remove the hoop and acetate foil. Garnish with fruit and serve.