150 gr of Maria type biscuits or those that you like the most.
75 gr of butter.
For the filling:
300 ml of liquid cream to mount.
200 ml of milk.
250 gr of soft nougat.
1 envelope of curd in powder.
To decorate crispy almonds:
2-3 tablespoons of chopped almonds.
Half the amount of white sugar almonds.
1 dessert spoon of olive oil.
Instructions
We start by preparing the base of the cake. To do this, crush the cookies in a way that is most comfortable for you, either using a food processor like I did or also a grinder, a mortar, pressing them with a glass on a plate, or putting them in a plastic bag and rolling over them. With the food processor, they become very fine, so if you like a more rustic result with chunks, you can use other methods.
Put the butter in a large bowl and melt it by putting the bowl in the microwave for a few seconds until you see that it is melted.
Add the crushed cookies to the bowl and mix everything well.
I recommend covering the bottom of the removable mold with baking paper, to do this, open the mold, place the paper on top of the base and close the mold so that the paper is caught. Pour the base mixture into the removable mold and press with a spoon so that the base is compact and smooth. Put the mold in the refrigerator to cool down while you prepare the filling for the cake.
In a small container, pour the envelope of curdled milk together with a little milk and stir with a spoon until it dissolves.In a saucepan, put the cream, the rest of the milk, and the soft nougat, and heat over medium heat until it comes to a boil. Stir gently and continuously with a whisk to prevent clumps in the mixture and to avoid sticking to the bottom or burning.When it comes to a boil, pour in the dissolved curdled milk, mix everything with the whisk, and when it comes to a boil and bubbles begin to rise to the surface, remove from heat.
Take the mold out of the refrigerator, place a layer of baking paper around the sides and pour the cake mixture inside. Leave the mold outside the refrigerator until the filling cools down and when it does, take the mold to the refrigerator for at least 4 hours so that it sets perfectly. In addition, this cake benefits from rest, so if you want to prepare it from one day to the next, it will be even better.
To prepare the crunchy almonds, put the almonds in a pan with oil over medium-low heat and stir occasionally until they are golden brown.Add the sugar, mix well and wait for it to caramelize, with that characteristic golden-brown color.Put them in a glass container well distributed in a flat layer and let them cool. When they are cold, you can use your own hands or a mortar to separate them (they tend to be a bit sticky from the caramel).When you have the set and chilled cake, sprinkle the almond crunch on top.
