Soft nougat cake

Whether we have a surplus of soft nougat cake and we don’t know what to do with it or if we want a easy dessert, different, very colorful and without an oven for these Christmas parties or any other celebration of the year, this cake is a success.

With very few steps, we get a cake worthy of a pastry shop with which we will leave all our guests with their mouths open. A different way of presenting Jijona nougat, in the form of a delicious cake.

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recipe information

• • Preparation time: 25 minutes

• • cooking time: 5 minutes

• • total time: 30 minutes (plus 4 hours of cooling)

• • rations:8

• • Category: desserts

• • type of cuisine: Spanish

• • Calories per serving (kcal):373

Soft nougat cake ingredients

For the cookie base:

• • 80 g of chopped biscuit

• • 55 g unsalted butter, melted and cold

• • Butter or release spray to grease the mold

For the soft nougat mousse filling:

• • 5 sheets of neutral gelatin

• • 100 g of whole milk

• • 175 g of soft nougat

• • 90 g cream cheese (Philadelphia type)

• • 200 g very cold whipping cream (minimum 35% fat content)

• • 100g white sugar

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Necessary utensils

• • Removable 15 cm diameter mold

How to make soft nougat cake without an oven

We will start with the cookie base mixing 80 grams of chopped biscuit and 55 grams of melted and cold unsalted butter. We will have the mixture ready when we press a little with the spoon and it is slightly compact.

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Line a 15 cm removable mold with baking paper and grease with release spray or butter.

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Pour the biscuit and butter mixture into the mold and, with the help of a spoon, smooth the surface until it is homogeneous. Keep in the fridge while you prepare the filling.

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For him nougat mousse filling We hydrate 5 sheets of neutral gelatin in cold water and leave them for 5 minutes, until they have softened completely.

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Put 100 grams of whole milk and 175 grams of soft nougat in a saucepan. Bring to medium heat and, with the help of some rods, we mix until the nougat dissolves and integrates perfectly with the milk. We remove from the fire.

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Drain the gelatin that we had hydrating and integrate it perfectly into the nougat mixture until there is no remainder. We booked.

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We soften a little with the help of a spatula 90 grams of cream cheese.

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Pour the nougat mixture over the cream cheese and integrate it completely, until there are no lumps of cheese.

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We semi-mount 200 grams of very cold whipping cream with 100 grams of white sugar. We will have it ready when the rods begin to be marked in the cream.

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Pour the cream over the nougat mixture and integrate it with enveloping movements so that we have a very creamy cake.

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Transfer the nougat cream to the mold and place it in the fridge for a minimum of 4 hours, until it has completely set.

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Unmold the cake once it has set and serve it cold.

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Easy preparation summary

1. 1. For the basewe mix the chopped biscuit with the butter

1. 1. Line and grease the mold

1. 1. Flatten the biscuit on the base of the mold

1. 1. For the mousse fillinghydrate the gelatin sheets in cold water

1. 1. Heat the milk and the soft nougat until they are integrated

1. 1. Add the hydrated gelatin

1. 1. We soften the cream cheese

1. 1. Add the nougat mixture to the cheese

1. 1. We semi mount the cream with the sugar

1. 1. We integrate the cream into the nougat mixture with enveloping movements

1. 1. Let the mixture curdle in the mold for a minimum of 4 hours

1. 1. Unmold the soft nougat cake, serve it cold and enjoy!