This creamy no-bake Jijona nougat cake is a practical dessert for Christmas and any time of year. A cinnamon biscuit base supports a light filling of soft almond turrón, whipped cream and milk. Gelatine helps the cake set in the refrigerator without needing the oven.
Ingredients
- 300 g soft Jijona nougat
- 400 ml cold whipping cream
- 250 ml milk
- 100 g melted butter
- 100 g icing sugar
- 6 sheets unflavoured gelatine, strength according to label
- 50 ml water
- 1 packet plain or cinnamon biscuits (approximately 200 g)
- almond crocanti for decoration, optional
Step-by-step
- Crush the biscuits into fine crumbs and mix with melted butter until the texture resembles damp sand.
- Press the mixture into the base of a springform cake tin and refrigerate until firm.
- Soak the gelatine sheets in cold water according to the package directions, usually around ten minutes.
- Heat the milk gently with the chopped Jijona nougat, stirring until it dissolves. Blend carefully if you prefer a smooth filling; do not boil hard.
- Drain the soaked gelatine and dissolve it completely in 50 ml of hot water, following the manufacturer’s instructions. Mix into the warm nougat-milk mixture and let cool until just lukewarm.
- Whip the cold cream to soft peaks, gradually adding icing sugar.
- Fold the nougat mixture into the whipped cream gently, preserving as much air as possible. Pour over the chilled biscuit base and smooth the surface.
- Refrigerate for about seven hours or overnight until set. Unmould carefully and garnish with chopped almonds, cinnamon or cocoa before serving.
Why choose soft Jijona nougat?
Soft turrón blends easily with milk and gives the filling its characteristic roasted almond and honey taste. Hard Alicante turrón contains whole almonds and is not a direct substitute.
How to keep the filling airy
Allow the nougat mixture to cool before folding it into whipped cream. Stir gently with a spatula so the cream does not collapse. Follow your gelatine product’s instructions, because the setting strength varies.
Can I prepare it ahead?
Yes, prepare the cake the previous day and keep it covered in the refrigerator. This dessert contains dairy and almonds; check the biscuit and turrón labels for other allergens.
Frequently asked questions
Can I make it without gelatine?
You would need a suitable alternative setting agent and different ratios; simply omitting the gelatine may leave the filling too soft.
Should I freeze the cake?
No. Refrigeration is sufficient; freezing can change the texture.
Find Jijona turrón in our English-language shop.