How to make
Blend the biscuits in a blender into fine crumbs. Mix them in a suitable bowl with the slightly roasted and ground hazelnuts and add the coconut flakes and powdered sugar. Stir and mix them well with the melted butter and milk.
Spread the resulting layer in a cake form with removable walls and smooth it out well. Put the form in the refrigerator for the layer to tighten, while you get to work on preparing the creams.
Make the creams one after the other, starting with the milk chocolate one. In a water bath, heat the cream and mix it with the crushed milk chocolate. Stir continuously until you get a homogeneous mixture and pour in the sugar and warm milk.
Remove from the heat to cool slightly. Add the gelatin that's been swollen and melted beforehand. Stir until blended well. Pour the mixture over the biscuit layer and it put for 45 minutes-1 hour in the fridge to harden and allow you to put the other layers on top. Optionally sprinkle each layer with a little natural cocoa.
After the 45 minutes, prepare the white chocolate cream in the same manner and pour it on top. Put the cake back in the refrigerator for 45 minutes and prepare the dark chocolate cream. It is important for each cream to solidify well before you add the next one. Once you pour on the last layer, put the cake in the fridge for 4-5 hours to set well.
Take it out and remove the sides of the form. Make decorations of fruits and cream, or pour on melted couverture chocolate.
