This no-bake nougat cake that I present to you today is an easy and quick recipe to enjoy nougat in a different and original way on any special occasion.
Possibly a soft nougat cake is not very typical in our Christmas menus, but this one in particular brings together all the best of the traditional of these dates and a lot of originality for its presentation and such special flavor.
In addition, it has many advantages such as how easy it is to prepare, the short time it takes to cook it and how you have to do it from one day to the next, it gains a lot of flavor. Ah, another virtue if you have leftover nougat tablets, those that you then have rolling around the house all year round, you can take advantage of them by making this delicious cold nougat cake.
So I advance you the recipe with its demonstrative video so that you can practice and see for yourself how easy it is and how rich it is !!!
Nougat cake without oven: videoreceta
Ingredients:
- 300 gr of Maria cookies
- 300 gr of soft nougat
- 500 ml of whipping cream
- 500 ml whole milk
- 160 gr of sugar
- 80 gr of butter
- 8 sheets of neutral gelatin
- 50 gr of raw almonds
- Pure cocoa powder
Nougat cake without oven: step by step
First, hydrate the gelatin sheets in cold water. The next step is to crush the cookies to make the cake base. I have used a mincer, but if you don’t have it, you can use a mortar or put them in a freezer bag and crush them with a roller.
Put the cookies in a bowl, add the completely liquid butter and mix well with a spoon. You have to have a texture similar to wet sand.
Cover the bottom of a removable mold with parchment paper and dump the crushed cookies inside. Spread with your hand until you have covered it completely and with the back of a glass you press down so that you have a smooth and compact base. Keep it in the refrigerator.
Now you put the diced nougat and the milk in a saucepan over medium-high heat, stirring with some rods until the nougat has completely dissolved.
When the nougat is fully integrated with the milk, add the cream and sugar (reserve 2 tablespoons) and stir until the sugar has dissolved. Remove from heat when hot, but not boiling. Drain the gelatin sheets, add them to the mixture and stir again until they have completely dissolved.
To make it easier for you to pour the mixture into the mold, you can put it in a jug. Pour the contents slowly over a tablespoon to avoid spoiling the base. Let it cool down to room temperature for about 20 minutes. Cover with film and refrigerate it in the refrigerator for at least 6 hours, although I recommend that you leave it for 24 hours.
Chop the almonds and put them in a pan over medium heat. Stir them until they are toasted and when you see that they are golden add the two tablespoons of sugar and stir until it is completely caramelized. Set aside for garnish.
After the refrigeration time has elapsed, take the cake out of the fridge and run a knife around the edge to detach it and be able to unmold it without problems.
To decorate it, add a generous layer of cocoa powder with the help of a fine mesh strainer and top with almonds to taste. Open the mold slowly so that it looses little by little and remove it carefully.
And voila, you can now enjoy a nougat cake that looks delicious.
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