Nut cake with condensed milk
6 servings
30 minutes
Nut cake with condensed milk is the embodiment of coziness and sweet nostalgia. Its rich flavor unfolds in harmony with airy layers soaked in a cream made from condensed milk and butter. Each layer has its own uniqueness: the gentle sweetness of raisins, the subtle aroma of poppy seeds, and the crunchy accent of chocolate shavings with nuts. This cake is a true symphony of textures and flavors, creating a perfect balance. Perhaps its story begins in home culinary experiments where family warmth and the creativity of the hostess give birth to such cozy desserts. It is perfect for festive tea gatherings or quiet evenings with loved ones when you crave something particularly heartfelt.
1
Mix flour, sugar, eggs, sour cream, and baking soda to make the dough.
- Wheat flour: 1.5 glass
- Sugar: 1.5 glass
- Chicken egg: 3 pieces
- Sour cream: 1.5 jar
- Baking soda: 0.5 teaspoon
2
Bake 3 layers.
3
Cream: whip the butter with condensed milk.
- Butter: 200 g
- Condensed milk: 0.5 jar
4
Pass the raisins through a meat grinder and mix with 1/3 of the total cream.
- Raisins: 2 tablespoons
5
Brew the poppy with boiling water, drain the water after 5 minutes, and mix with 1/3 of the cream.
- Poppy seeds: 1 tablespoon
6
Spread one layer with cream and raisins, the second with cream and poppy seeds, and the third with the remaining cream.
7
Grate a small chocolate bar, sprinkle the cake with chocolate shavings and crushed nuts.
- Dark chocolate: 50 g
- Hazelnut: 70 g
