For the Jerusalem Artichoke Cake, first prepare the base. To do this, crumble the cookies and mix well with the melted butter.
Line the bottom of a round baking pan with baking paper and spread the mixture in it, pressing it well.
In a saucepan, boil 100 ml of water with 100 ml of milk, cook the Jerusalem artichokes in it until they are soft. Remove from the pot and puree with a blender. Pass through a sieve.
Mix the Jerusalem artichoke cream with the remaining ingredients and spread it on the cookie base. Smooth the mixture and bake in a preheated oven at 160 °C convection oven for 50 minutes.
Serve the Jerusalem artichoke cake with nougat cream with berries.