Torró mousse cake

Today we gather to celebrate a very special bday. Many happy returns, Sir Newton.

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Torró Mousse Cake

For the base

  • 210 g Digestive biscuits
  • 150 g melted butter

Crush the biscuits (I put them in a bag and bang them with a rolling pin until there’s nothing left but fine crumbs), add the melted butter and mix well. Coat the base of a 20 cm diameter spring form with a homogeneous layer of the mixture and place in the freezer whilst you prepare the filling.

For the filling

  • 150 g soft torró, in cubes
  • 1 cuajada packet
  • 375 g double cream
  • 125 ml whole milk
  • 50 g condensed milk

 

 

 

 

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