Torta Helada | El Toque del Chef

Ice Cream Cake Strawberry Gelatin: 750 g very hot boiled water 125 g strawberry gelatin 3 or 4 peaches in syrup 5 g gelatin sheets 50 g white granulated sugar Strawberry and Pineapple Whipped Gelatin: 500 ml evaporated milk 6 egg yolks 200 g white granulated sugar 20 g gelatin sheets 20 ml vanilla essence 250 g heavy cream and 250 g heavy cream 125 g pineapple gelatin 125 g strawberry gelatin 125 g hot water and 125 g hot water For assembly: 250 ml syrup 1 moist chocolate cake disc, 16 cm in diameter (   • Queque húmedo de chocolate - El Toque del ...  ) 1 16cm diameter vanilla cake disc. (   • Queque de Vainilla | El Toque del Chef  )