Frozen cake with cream and almonds with thermomix

Preparation

1. We begin the preparation of this unmissable Frozen cream and almond cake with thermomix, precisely with the caramel and almond crocanti.
2. Pour 250 grams of sugar into a very hot pan, and wait for it to turn an amber or caramel color but without burning. Once the sugar is caramelized add the 300 grams of raw and skinless almonds. Stir well. Pour this caramel on a piece of non-stick paper or silicone mat, let cool.
3. Once the crispy is cold add it in pieces to the glass of the thermomix, program.
4. 5 seconds / Speed ​​5.
5. Remove the crushed crocanti and reserve in a container.
6. In the same glass of the thermomix, pour the Maria-style cookies to be crushed, program.
7. 7 seconds / Speed ​​5.
8. Once the cookies are crushed, add the melted butter, program.
9. 5 seconds / Speed ​​3.
10. Pour the biscuit base into a tart pan, spread evenly over the entire base so that there is an even layer.
11. On the other hand, wash and dry the glass of the thermomix well, place the butterfly on the blades and pour the cream, program.
12. speed 3.5
13. You must be attentive to the cream and stop the thermomix if necessary before it cuts and spoils.
14. Once the cream is whipped add the condensed milk, program
15. Speed ​​2.
16. With this last step we obtain a sweet and creamy whipped cream.
17. Pour half of the whipped cream over the biscuit base, add a little crocanti and add the cream again, smooth the surface well and sprinkle another little crushed crocanti.
18. Refrigerate the cake for at least 4 hours, be patient when waiting for this wonderful frozen cream and almond cake with thermomix