Nougat cake: quick and easy recipe

Nougat Cake: A Perfect Dessert for Christmas

We are starting to approach the Christmas season, a time of celebrations, family gatherings and, of course, hearty family meals.

One of the most iconic sweets of this season is nougat, a sweet that is never missing from the table but with which we can innovate instead of consuming it in the traditional way like every year.

What better way to enjoy it than with an exquisite nougat cake? Today we share with you a simple and delicious recipe that will help you take advantage of those leftover nougat that are always left and with which we don't know what to do.

previous advice

As its name suggests, the main ingredient in this cake is nougat. Although you can use almost any type of nougat, we recommend that you use soft nougat because its creaminess helps it to blend much better and form a homogeneous cream.

Also, since nougat is the most important ingredient in the recipe, we recommend that you use a good quality one, since low-cost soft nougats tend to have much more almond oil, which results in a much oilier and less tasty cream for the cake.

How do you know which soft nougat is of good quality?

To identify a good soft nougat, look for those that contain high-quality ingredients, such as whole or chopped almonds and natural honey.

Read the label and avoid those with too many additives or added sugars. A quality nougat has a high percentage of almonds, which is usually at least 60%, and has a smooth and homogeneous texture.

In addition, the color should be golden, and the flavor should be intense and natural, without artificial notes. Opt for recognized brands and, if possible, look for certifications that guarantee their origin and artisanal production.

nougat

Ingredients

We are going to make a cold nougat cake, to speed up its preparation since this type of cake does not need to rest or much effort, you can store it in the refrigerator and keep it cold until you want to serve it.

To prepare it you will need the following ingredients:

For the base

  • 200 g of digestive biscuits
  • 100 g of melted butter

For the filling

  • 300 g of Jijona nougat (soft)
  • 400 ml of whipping cream
  • 100 g of sugar
  • 3 sheets of gelatin
  • 1 pinch of salt (it won't be salty, we'll just use it to intensify the flavour of the almonds)

For coverage

  • Dark or white chocolate (to taste)
  • Sliced ​​almonds (optional) to add a crunchy touch
  • Whipped cream to decorate (optional)
nougat cake

Step by step preparation

  • Make the base: Grind the biscuits into a fine powder. Mix the crushed biscuits with the melted butter until well combined. Press the mixture into the bottom of a springform pan, forming an even layer. Refrigerate while you prepare the filling.

  • Hydrate the gelatin: Put the gelatin sheets in a bowl of cold water for about 5 minutes to hydrate.

  • Make the filling: In a saucepan over low heat, melt the nougat together with the cream and sugar. Stir constantly until everything is well mixed and smooth. Add the drained gelatin and mix well until completely dissolved. If desired, add a pinch of salt, this will help intensify the almond flavor of the nougat and enhance its nuances.

  • Whip the cream: In a separate bowl, whip the cream until it forms soft peaks. Gently fold the nougat mixture into the whipped cream, using folding motions to avoid losing air.

  • Assemble the cake: Pour the nougat mixture over the chilled biscuit base and smooth the surface. Chill in the fridge for at least 4 hours, or until the cake is set.

  • Prepare the topping: Once the cake is set, melt the chocolate in a bain-marie or in the microwave. Pour the melted chocolate over the cake and sprinkle the flaked almonds on top, if desired.

  • Serve: Remove the cake from the tin and serve chilled. You can decorate it with more almonds or pieces of nougat.

Tips and variations

  • You can experiment with different types of nougat, such as hard or chocolate, to vary the flavour of the cake.
  • If you prefer a lighter version, reduce the amount of sugar or use nougat without added sugar.

This nougat cake is not only a delicious dessert, but it is also a very clever way to incorporate one of the most traditional flavours of Christmas into your table and to be able to use up leftovers. Go ahead and prepare it and surprise your loved ones!

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