How to cook
Crumble the almonds and biscuits and mix them in a bowl. To them add the powdered cream and the butter, which you've left at room temperature ahead of time to soften.
Next, throw in the chocolate sprinkles and 1 tbsp chocolate spread. Stir all this until the biscuits absorb the butter well.
Pour it into a large plate and press on the biscuits slightly to make a layer of sorts.
Then, melt the chocolate spread in a water bath and smear the biscuit layer thoroughly. Leave the cake to harden for about 2-3 hours in the fridge.