Almond cream cake

Ingredients for 16 servings:

• 200 g nougat
• 100 g ground almonds
• 100 g almonds, chopped
• 1,000 ml cream, 9 tsp San-apart
• 2 packets of vanilla sugar
• 16 pieces of confectionery, Giotto or Rocher
• 1 cl Amaretto
• 1 cake base, light sponge cake base

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Cut the light sponge cake base in half twice. Melt 200g of nougat and spread it on the bottom layer, then let cool. Roast 100g almonds without fat and let cool. Whip 1000ml cream + 1cl Amaretto + 9 tsp San-apart + 2 packets of vanilla sugar until stiff, put a little in the piping bag for decoration. Fold in the ground almonds. Spread some of the cream on the nougat base, add the second layer, more cream, and repeat with the third layer and the edge of the cake. Decorate with dollops of cream and the chopped almonds. Chill for 3 hours. Use 16 Giotto or Rocher for garnish. Hazelnuts or walnuts also work.