Walnut cake with condensed milk. Biscuit cake with walnuts and condensed milk

Baking with condensed milk is extremely diverse, because this universal product for many years inspires culinary specialists for new experiments and inventions. Absolutely any dough can become the basis for cakes. You can bake a delicacy in the oven or in a pan. The recipe often contains ingredients such as chocolate, fruits (apples, pineapples, pears, oranges, bananas), citrus zest, coconut flakes, honey, vanilla, nuts, berries and dried fruits.

The five most commonly used ingredients in recipes are:

Such a dish is a win-win option in any situation, whether it is a children's holiday, a birthday of loved ones or just a pleasant weekend in the family circle. The cooking process is quite simple, with the creation of such culinary masterpiece if desired, even a novice inexperienced cook can handle it. The result of the efforts will be the most delicate, fragrant biscuit or puff delicacy, which is simply impossible to refuse!

Let's prepare the walnuts. We clean them from the shell. Fry in a dry frying pan over medium heat. Be sure to stir to prevent them from burning. Roasting will make the nuts more fragrant and golden. Cool down. We select the most beautiful nuts and set aside. We need them for decoration. The rest we shift into a blender thicket and grind, but not into very fine crumbs.
Cooking biscuit. The eggs must be room temperature. Therefore, we take them out of the refrigerator in advance. Break into a mixer bowl. Beat for about 1 minute until foamy.
While continuing to beat, gradually add the sugar. You should get a thick mass. The amount of sugar can be changed according to your taste. Remember that the cream is already sweet enough.
Sift flour along with baking powder. Mix with a whisk. Add in portions to egg mixture with sugar. We mix. At the very end, add a quarter of the chopped nuts.
We heat the oven to 180 degrees. We cover two detachable forms with a diameter of 23 cm with baking paper. Oil lubrication is not required.
If you only have one mold, you will have to bake in two batches. Or bake one tall biscuit and then cut it open.
We heat the oven to 180 degrees. Bake the cakes for about 20-30 minutes. Do not open the oven door during the cooking process, otherwise the biscuit will settle.
We do not get the finished biscuit immediately. Leave it for a few minutes in the cooling oven. We take out. We are waiting for another five minutes, with a sharp knife we ​​carefully draw along the sides of the mold, separating the cake from the walls. Carefully invert the cake onto a wire rack. We take off the paper. We do this with another cake.
Now let's make the cream. Pour the condensed milk into a small saucepan. Add two yolks, vanilla. Add a tablespoon of water. Mix with a whisk. We put it on the stove. Cook over low heat for about 7 minutes until lightly thickened. We don't stop stirring. It is important not to allow the mass to boil. Let the curd cool completely.
Beat the softened butter for about 5 minutes with a mixer. Gradually add condensed milk, continuing to beat.
Cup ready cream set aside. Pour another quarter of the nuts into the rest.
To prevent the cakes from being dry, we will prepare the syrup. Pouring into a glass warm water. Pour in a couple of tablespoons of sugar. Stir until sugar dissolves. If you have rum, cognac or liqueur, add 3 tablespoons for flavor.
The most creative stage is the formation of the cake. Cut out 3 rectangles from parchment paper. We cover the edges of the dish with them. This is necessary so that the plate after the formation of the cake remains clean.
We lay out the first cake. Soak it in syrup. We distribute from above nut cream. Easy to apply with a piping bag. Leveling the surface. Lay on top of the second cake. We also soak in syrup. We coat the side and top of the cake with cream.
We collect nut crumbs in the palm of our hand and decorate the side of the cake with it, slightly pressing down. We take out the paper.
Cooking ganache. Chocolate (100 g) break into pieces and send to a saucepan. Bring cream to a boil. Pour them into chocolate. We cover with a lid. We leave for 15 minutes. Whip the ganache with a whisk until smooth and creamy. Spread the ganache evenly over the top of the cake. Decorate with whole nuts and crumbs. You can put meringue around the edges.
We hide the cake in the refrigerator for several hours. If time waits, then leave it for the whole night. That way it will absorb better.
Cake with walnuts and take out the condensed milk from the refrigerator. Let it warm up to room temperature.