Easy turrón cake

Ingredients

• 1 bar Jijona turrón (soft almond nougat, 250 g)
• 1 liter heavy cream (35% fat)
• 1 packet Maria biscuits
• 100 g butter
• 100 g sugar

Step-by-step preparation

1. Crush the biscuits into fine crumbs. Melt the butter in a saucepan and add the crumbs. Mix well and press the mixture into a greased tart pan with a spoon until compact and even. Chill the pan in the fridge for about 30 minutes.
2. Meanwhile, chop the turrón into small pieces and put it in a saucepan with the cream and sugar. Heat over medium heat, stirring constantly, until the turrón has completely dissolved and the mixture starts to boil.
3. Take it off the heat and let it cool for about 10 minutes. Pour the mixture over the biscuit base and smooth the top with a spatula.
4. Chill the cake in the fridge for at least 2 hours until set. If you like, decorate it with pieces of turrón before serving.