Chestnut parfait cake

Base:

1. Melt the butter on the stove, add the chocolate and heat while stirring until the chocolate melts and the mass is smooth.
2. Remove from heat and add crushed biscuits and ground toasted almonds. Mix well and pat on the bottom of a 24 cm diameter cake mold that you have previously lined with baking paper. Leave it in the fridge to set while you prepare the creams.

Chestnut cream:

1. Separate 100 ml from 400 ml of milk, add honey and vanilla extract to the rest and put it on the fire to boil. Mix the pudding powder, thickener and gelatin with 100 ml of cold milk and mix well to create a homogeneous mixture. Pour the resulting mixture in a thin stream into the hot milk, stirring constantly and cook on low heat for a few more minutes.
2. Remove from the heat and stir in the chestnut puree.
3. Spread the cream over the dough and let it cool down.

White cream:

1. Pour water over the gelatin and let it swell for a few minutes.
2. Whip the cream until stiff, add the sour cream and honey to it and gently beat it with a mixer or whisk into a smooth mixture.
3. Melt the swollen gelatin over low heat, add a couple of spoons of the cream mixture to it, then pour it all together into the rest of the white cream and mix for a while.
4. Spread the cream over the chestnut cream and leave it in the fridge for at least an hour to set.

Glaze:

1. Mix the oil and chocolate cubes in a water bath and heat until the chocolate melts. Stir until you get a smooth, liquid mixture. Gently pour the glaze over the cake, turning the mold until it spreads evenly and covers the entire surface. Quickly return to the refrigerator to cool, until the chocolate gets hard. Serve cold.