Tarta de Turron (Turron Cake)

As you probably know "turron" is eaten mostly at Christmas time. But, like me, you may have some "turron blando" left and would like to use it in a creative way. I learned this recipe in Asturias and most people love it! "Turron Blando" is too sweet to some of us, but in this recipe it gives flavor without too much sweetness.

TARTA DE TURRON

1 Bizcocho Mildred (you can find usually by breads or crackers). It is a ready made "bizcocho" (yellow cake) that has a round shape and it comes already cut in 3 layers. It is similar to American yellow cake but less moist and less sweet.

1 Turron Blando (Soft Turron - almond Christmas Sweet treat)

1/2 liter of "Nata para Montar" or heavy cream

1 cup of milk (in Spain they make a syrop using water with sugar, but I thought it was too sweet, try it to see if you like this way)

Open pack of "bizcocho". Whip the heavy cream for a few minutes until is firm. Break 3/4 of Turron bar into the cream and whip for a few more seconds. Moist first layer of bizcocho with 1/3 milk, add 1/4 of cream, add second layer of bizcocho, moint with 1/3 milk and add 1/4 of cream. Add the last layer of bizcocho, moist it with remaining milk and top whole cake with the rest of cream, sides included. Cut or break 1/4 of turron that was left in tiny pieces and decorate top of the cake with it. Freeze it. Take out of freezer a few minutes before serving.

Ps. On the picture the cake was decorated with extra chopped almonds on the side of the cake. I just find it easier to decorate the top with small pieces of turron.