Looking for an easy, different, no-bake dessert for all the festive season?
This cake will be a hit!
With just a few steps, we've got a cake worthy of a patisserie that will leave all our guests with their mouths open. A different way of presenting sweet almond nougat in the form of a delicious cake.
Ingredients for 6 people
Maria biscuits 115 g
Butter 40 g
A dash of milk
Sweet almond nougat Torrons Vicens 300 g
Milk 300 ml
Cream 300 ml
Gelatine leaves 4
Almond crocanti 125 g
Preparation of the nougat cake without oven
Total time 30 m
Preparation time 15 m
Cooking time 15 m
Resting time 6 h
Melt the butter in the microwave or in a saucepan. Crush the biscuits and mix with the butter and a little milk.
When you have a smooth batter, line the bottom and sides of an 18 cm diameter baking tin with greaseproof paper. Set aside in the fridge while you prepare the filling.
Moisten the gelatine leaves in very cold water. Chop the nougat and place in a saucepan with the milk. Heat and stir until the nougat is dissolved and incorporated. Add the cream and mix well.
Remove the saucepan from the heat and add the well-drained gelatine leaves. Stir to mix well and pour into the mould, taking care not to damage the base. Wait for the mixture to cool before transferring it to the fridge, where it will remain chilled for six hours or, better still, overnight.