Serves 1
Directions
- 1Melt 60g of unsalted butter in the microwave at intervals of 30 seconds.
- 2Crush 150g of Maria-type cookies in a chopper.
- 3Add the melted butter and mix well.
- 4Put oven paper on the bottom of the mold and acetate on the walls
- 5Pour all the base into the mold and flatten very well with the help of a spoon or a glass.
- 6Take the mold to the refrigerator.
- 7Hydrate 3 sheets of neutral gelatin in cold water.
- 8Add 100ml of milk and sugar to 250g of soft almond turron.
- 9Heat the mixture in the microwave for 1 minute.
- 10Mix well.
- 11Drain the hydrated gelatin leaves and add to the mixture.
- 12Mix until the gelatin dissolves.
- 13Let the mixture to room temperature.
- 14Semi-whip 500ml of cream using an electric mixer.
- 15Add four spoons of semi-whipped cream to the turron mixture.
- 16With a pastry tongue and making enveloping movements, integrate the mounted cream very well.
- 17Add all the turron mixture to the cream and mix with a spatula.
- 18Pour the mousse on the base.
- 19Spread a little to distribute the almonds well.
- 20Take the mold to the refrigerator.
- 21Let the cake set in the refrigerator for approximately 2 hours.
- 22Add 75ml of hot whipping cream to 75g chopped black chocolate.
- 23Mix well.
- 24Also integrate a teaspoon of butter well.
- 25Pour carefully the chocolate to the cake.
- 26Spread out by moving the mold.
- 27Take the cake to the refrigerator.
- 28Let it set in the refrigerator for at least 8 hours, or better from one day to another.
- 29Unmold.
- 30Decorate with chopped almonds on the edge.
Ingredients
- 60 g butter
- 150 g Maria cookies
- 3 hojas gelatin sheets
- 250 g almond turron or jijona
- 100 ml milk
- 40 g sugar
- 500 ml cream for whipping
- 75 g chocolate
- 75 ml cream for whipping
- 1 cdta butter
Equipment
microwavecooking potfood processorcircular moldoven paperacetatespatulaspoonwhiskelectric beater
Tips
- The cream must be very cold.
- It is important that the mixture is at room temperature and not hot, otherwise the cream would curdle.
- With enveloping movements, we are going to integrate the whipped cream very well. With this we will ensure that the cream does not go down and we are left with a super spongy cake.
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