Vida Recetas Editorial
The leftover nougat cake is the perfect solution to use up those nougats left over from the holidays and turn them into a spectacular dessert. This Spanish-inspired cake combines layers of cookies, sponge cake soaked in syrup, and two types of nougat: one with chocolate and almonds and another with dark chocolate. The texture is creamy and its intense nougat flavor will delight lovers of Christmas sweets.
This recipe is ideal for those looking for an easy-to-make dessert with a very striking result. Perfect for celebrations, special snacks, or just to treat yourself. Plus, it's a great way to reduce food waste.
You can substitute the sponge cake with another type of cake or even brownie layers. For a lighter version, use plant-based cream and sugar-free nougat. The final touch of crunchy almonds and melted white chocolate gives it a professional finish.
Cook
60 min
Servings
10
Hard nougat layer: Put the gelatine leaves in water.
Put the cream, milk and the chopped hard nougat in a saucepan, bring it to a slow fire, shake so that the nougat falls apart, once it is undone, we grind the almonds and add the drained jellies, shake well to undo the jelly. Let it cool down a bit and throw it into the mold.
Make the syrup for the biscuits, pouring the ingredients into a saucepan and bringing it to a boil so that the alcohol evaporates a little. When it cools down a little, soak the biscuits and place on the first layer of nougat on the hard one.
Refrigerate for 1-2 hours.
Layer of dark chocolate nougat with almond kernels. Put the gelatin sheets in water to soften it.
In a saucepan, put the cream, milk, sugar and chopped chocolate nougat. Move so that the chocolate falls apart, once the chocolate is undone, we grind and add the drained jellies, shake well to undo the jelly. Let it cool down a little and pour it into the mold as the last layer.
Put it in the fridge for about 3 hours and when it is set, prepare the topping.
Melt the white chocolate with the cream and let it cool down a bit so that it thickens something before pouring it on the cake.
Finally, add the prepared chocolate plus the crunchy almond and put it back in the refrigerator to cool down a little.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
