Ice cream and almond cake with thermomix

Instructions

1. We begin the preparation of this must-have frozen cream and almond cake with thermomix, precisely with caramel and almond crocanti.
2. Pour 250 grams of sugar into a very hot pan, and wait for it to turn amber or caramel but without burning.
3. Once the sugar is caramelized, add 300 grams of raw and skinless almonds. Stir well.
4. Pour this candy on a piece of nonstick paper or silicone blanket, let cool.
5. Once the crunch is cold, add it to the thermomix glass in pieces, program. 5 seconds / Speed ​​5.
6. Remove the crushed crocanti and reserve in a container.
7. In the same thermomix glass pour the Maria-style cookies to crush, program. 7 seconds / Speed ​​5.
8. Once the cookies are crushed, add the melted butter, program. 5 seconds / Speed ​​3.
9. Pour the cookie base into a cake pan, spread well throughout the base so that a uniform layer remains.
10. On the other hand, wash and dry the thermomix glass well, place the butterfly on the blades and pour the cream, program. Speed ​​3.5
11. You must be attentive to the cream and stop the thermomix if necessary before it is cut and damaged.
12. Once the cream is assembled, add the condensed milk, program Speed ​​2.
13. With this last step we get a sweet and creamy whipped cream.
14. Pour half of the cream mounted on the biscuit base, add a little crocanti and add the cream again, smooth the surface well and sprinkle another crushed crocanti.
15. Refrigerate the cake for at least 4 hours, be patient while waiting for this wonderful ice cream and almond cake with thermomix