1
Sep
Fridge – Nougat Cake Recipe
Ingredients – Serves 6
- 9 oz honey biscuits
- 3,5 oz butter
- 9 oz soft and chopeed nougat
- 1 cup sweetened whipping cream
- 9 oz mascarpone cheese
Direction
Finely crush the biscuits and add the previously melted butter. Arrange the biscuits on the base of the circular aluminium tray and use a glass to arrange them evenly. Place the pan in the refrigerator and let it rest for 15 minutes.
To prepare the nougat cream, combine the mascarpone cheese and the whipping cream in a large bowl and beat with an electric mixer until frothy. Then, add the chopped nougat and continue beating until all the ingredients are combined.
Pour the mixture over the biscuit base and refrigerate for at least 6 hours. Alternatively, you can freeze it for about 3 hours.
After this time, your nougat cake is ready to serve!
