Soft Nougat Cake

In a saucepan, heat the milk over medium heat.

Add the soft nougat and butter, stirring continuously until fully melted and smooth.

Prepare the cake base:

Break the biscuits into small pieces (about bite-sized).

Arrange a layer of biscuits in your cake pan.

Assemble layers:

Pour some of the warm nougat mixture over the biscuits, ensuring they are evenly covered.

Repeat layers of biscuits and nougat mixture until all ingredients are used, finishing with a nougat layer on top.

Chill and set:

Refrigerate the cake for at least 4–6 hours, or until firm.

Serve:

Slice carefully and serve chilled. Optionally, garnish with chopped nuts, chocolate shavings, or a drizzle of caramel for extra flair.

Tips & Variations