Chocolate-strawberry cake with condensed milk and nuts
10 servings
120 minutes
This chocolate-strawberry cake with condensed milk and nuts is a true embodiment of European pastry magic. Its delicate layers infused with cocoa aroma create harmony with the light strawberry cream and the sweetness of condensed milk. Crunchy walnuts add texture and make each bite rich and interesting. The history of such cakes traces back to the traditions of homemade pies, where the combination of chocolate and berries has always symbolized comfort and celebration. The taste is rich, sweet, with a slight tartness from the strawberries perfectly balanced by creamy notes. This dessert will adorn any tea party, and its freshness and richness make it a favorite treat for special occasions.
1
Separate the whites from the yolks. Mix the whites with flour and sugar, and beat well with a mixer. Add the yolks and mix again with the mixer. Quench the soda with vinegar, add it, and gently stir without turning on the mixer.
- Chicken egg: 8 pieces
- Wheat flour: 1 glass
- Sugar: 1 glass
- Slaked soda: 1 teaspoon
2
Divide the dough in half, add cocoa to one half and mix.
- Cocoa: 0.5 glass
3
Grease the baking molds with butter and pour the dough into them.
- Butter: 1 teaspoon
4
Bake in a preheated oven at 180 degrees for about 20 minutes. Do not open the oven until then!
5
Cut each finished cake layer into 2 thin ones.
6
Stack them all on top of each other, alternating with condensed milk with nuts and strawberry cream.
- Boiled condensed milk: 0.3 jar
- Crushed walnuts: 0.5 glass
7
To make the cream: wash the frozen strawberries, chop them finely, and mix with yogurt (it's better to use a blender if available).
- Frozen strawberries: 200 g
- Strawberry Yogurt: 2 glasss
8
The finished cake can be decorated with strawberries and mint leaves on top.
- Frozen strawberries: 200 g
- Strawberry Yogurt: 2 glasss