Torró mousse cake

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

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