Put a saucepan on medium heat and add the cream and milk. When it starts to boil, add the nougat, which you will have previously broken up with your fingers until it forms pieces as small as possible. Stir constantly with a wooden spoon.
Separately, in a bowl, pour 50 ml of milk, enough to dilute the curd. We will add it to the saucepan and keep it on the heat until it begins to boil, at which point we will remove the pot from the heat.
We pour the contents of the saucepan into the mould with the reserved biscuit dough and let it cool.
When it is lukewarm we put it to cool completely in the fridge. When serving, we plate the cake and decorate it with crunchy almonds on the surface, which can be accompanied by chocolate shavings or whipped cream. Delicious!
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