Sponge cake with boiled condensed milk and walnuts

It is impossible to describe in words the taste pleasure that we experience when tasting a piece of amazing nut cake with condensed milk. And if this product is made with your own hands, the pleasure of eating is complemented by enthusiastic reviews and gratitude from family members and friends who came in for a cup of tea.

Any of the options for preparing this dessert suggested below will allow you to once again enjoy the incredible nutty taste.

Chocolate cake with walnuts and condensed milk

Ingredients:

For the biscuit:

flour – 145 g;
walnuts – 120 g;
granulated sugar – 150 g;
eggs – 5 pcs.;
milk – 120 ml;
olive or vegetable oil – 20 ml;

For cream:

boiled condensed milk – 390 g;

For the ganache:

bitter chocolate – 120 g;
cream with a fat content of at least 22% - 130 ml;

For decoration:

– 50 g.

Preparation

First, let's start preparing the biscuit. Separate the yolks from the whites, mix them with vegetable oil, milk, flour and beat well with a mixer. At the end of the beating procedure, add the walnuts ground into crumbs.

Place the well-chilled whites in a deep, dry and clean container, beat with a mixer until a dense and thick foam, and then, without stopping whipping, add granulated sugar in small portions.

Next, add the dough to the protein mass and mix with gentle movements from bottom to top. We carefully transfer the resulting mass into a pre-oiled form and place it in an oven preheated to 160 degrees for one hour. Then open the door and let the biscuit cool for another ten minutes, and then remove it to a wire rack and cool completely. Cut the cake into two equal lengthwise parts, apply boiled condensed milk to one of them and distribute evenly over the surface. Cover with the second part and cover with ganache. To prepare it, heat the cream to a boil, remove from heat and throw in the chocolate broken into pieces. Stir the mixture until the chocolate chips are completely melted.

Decorate the surface of the cake with nuts and place in the refrigerator to harden and soak for several hours.

Poppy-nut cake with condensed milk - recipe

Ingredients:

flour – 175 g;
sour cream – 220 g;
granulated sugar – 190 g;
eggs – 2 pcs.;
baking powder – 20 g;
poppy – 100 g;
any nuts – 100 g;
liqueur or syrup for impregnation – 40 ml;
– 160 g;
butter – 160 g.

Preparation

First of all, steam the poppy seeds with a small amount of boiling water and leave to swell. Dry the nuts in a frying pan and grind them using a blender or pound them in a mortar into fine crumbs.

Mix the eggs with granulated sugar, place in a water bath and heat a little, but not to a boil. Then beat the egg mixture with a mixer until a fluffy foam is obtained, add sour cream and beat a little again. Then sift the flour and baking powder into the dough and mix with gentle movements until all the flour lumps are dissolved.

Divide the resulting dough into two halves, add nut crumbs to one of them, and steamed poppy seeds (without liquid) to the other and mix.

We bake two cake layers in the mold alternately. To do this, place them in an oven preheated to 175 degrees for about forty minutes. While the cakes are baking and cooling, prepare the cream. To do this, beat soft butter and, continuing the whipping procedure, gradually add boiled condensed milk. Place the cream in the refrigerator for a while.

Place the poppy seed cake on the bottom of the springform pan, soak it with liqueur or any other syrup using a pastry brush, cover with half the cream on top, distributing it evenly over the surface. Next, lay the nut cake, soak it again and cover with cream. Decorate the top of the cake at your discretion. These could be nuts or chocolate chips. Let the cake soak for several hours in a cool place and we can serve.

After this, they need to be cooled to room temperature. Set aside the most beautiful ones to decorate the top, and put the rest in a blender or food processor and quickly grind into crumbs. There is no need to chop very finely, just look at the photo as a guide. We will add about half of the crumbs to the biscuit and cream, and the rest will be used to decorate the sides.

In a separate bowl, sift together a glass of flour (150 grams) and a bag of baking powder (10 grams). Mix them thoroughly with a whisk and add to the dough in three batches, kneading thoroughly after each and not forgetting to clean the sides. Finally, gently fold about a quarter of the nut crumbs into the batter.

Set the oven to heat up to 180 degrees. Take two tins with a diameter of 23 centimeters and line the bottom with baking paper. There is no need to lubricate anything with oil. Divide the dough evenly between them and place both forms in the preheated oven at once. It is impossible to bake such a biscuit sequentially. If no two pans are the same, then you have two options: make the dough in two batches or bake in one tall springform pan and increase the cooking time.
Baking such a nut sponge cake in the two forms above takes from 23 to 28 minutes. The ideal time for my oven is 25 minutes. As with any other sponge cake, I do not recommend opening the oven while cooking. Finally, let it sit for a couple of minutes in the cooling oven and only then take it out. Let it sit for another five minutes in the mold, then carefully run something thin along the sides. Turn the cakes out onto a wire rack, remove the paper and let cool completely to room temperature.
How to make cream for a cake with nuts and condensed milk?
Take a small saucepan and pour about 2/3 of a standard 400 gram can of condensed milk into it.
Add 2 egg yolks, a tablespoon of water and some flavoring if you like. Vanilla works well here for me. Mix thoroughly with a whisk until smooth and place on low heat. How to make cream for a cake with nuts and condensed milk? Take a small saucepan and pour about 2/3 of a standard 400 gram can of condensed milk into it. Add 2 egg yolks, a tablespoon of water and some flavoring if you like. Vanilla works well here for me. Mix thoroughly with a whisk until smooth and place on low heat.”>
An important point: you cannot bring the workpiece to a boil. It needs to be cooked, stirring constantly with a whisk, for about 5-7 minutes, until it thickens a little. After this, remove from heat and let cool to room temperature. It will thicken a little more during the process, this is normal.
In the meantime, we'll take care of the butter. You need to take it out of the refrigerator in advance to soften it. Place it in a mixer bowl and beat for about five minutes until smooth and creamy. Don't forget to periodically clean the sides of the bowl.
After this, take the cooled condensed milk and begin adding it to the butter, a tablespoon at a time. There is no need to take long breaks, add about once every five seconds. After all the condensed milk has been added, the cream needs to be whipped for another two minutes. Set about a cup of cream aside (we'll use it later to cover the top and sides), and add the same amount of nut crumbs to the rest as you poured into the dough. This cream will be used to coat the layers.
Well, don’t forget about the syrup for impregnation. Like any sponge cake, our nut cakes will be a little dry without it. Take a glass of warm water and add a quarter glass of sugar to it. Mix thoroughly until all the sugar has dissolved. I used 3 tablespoons of Bacardi Gold rum for flavoring, but you can of course use something else. Cool to room temperature.
How to decorate a cake with nuts and chocolate?
Well, now let's move on to the most creative part in preparing any cake - decoration.
First of all, cut out 3 rectangles from baking paper and cover the edges of the plate with them, as in the photo. Place the first cooled cake layer on top so that the paper goes under it (as in the photo). Later I will explain why this is necessary. How to decorate a cake with nuts and chocolate? Well, now let's move on to the most creative part in preparing any cake - decoration. First of all, cut out 3 rectangles from baking paper and cover the edges of the plate with them, as in the photo. Place the first cooled cake layer on top so that the paper goes under it (as in the photo). Later I will explain why this is necessary. ">
Soak the first cake layer with about half of the cooled syrup (the word about is not accidental...if it seems like a lot, then use less). I usually apply it with a simple spoon, but some find it more convenient to do it with a silicone brush. There is no need to pour everything into the center at once; work gradually. You poured a spoonful of it and spread it, and so on until you’ve soaked the whole cake. Its color is very easy to navigate.
Place cream with nut crumbs on top and distribute evenly. Try to maintain the same height of the cream in different parts of the cake so that it does not come out skewed. If you are not confident in your abilities, use a pastry bag. Place the second cake layer on top of the cream. It also needs to be soaked in syrup as I described above.
Take the white part of the cream and carefully coat the edge. You don’t have to try too hard, because we’ll still cover it with nuts. The layer should not be very thick, the cakes can be visible. We cover the top more densely and evenly, because Then we put ganache on it.

Let's prepare the walnuts. We clean them from the shell. Fry in a dry frying pan over medium heat. To prevent them from burning, be sure to stir. Roasting will make the nuts more aromatic and golden. Let cool. We select the most beautiful nuts and set them aside. We will need them for decoration. We transfer the rest into the bowl of a blender and grind, but not into very fine crumbs. We are preparing a biscuit. Eggs should be at room temperature. That’s why we take them out of the refrigerator in advance. Break into a mixer bowl. Beat for about 1 minute until foam appears. Continuing to beat, add sugar little by little. You should get a thick mass. You can change the amount of sugar to suit your taste. Remember that the cream is already quite sweet. Sift flour together with baking powder. Mix with a whisk. Add in portions to the egg mixture with sugar. Mix. At the very end, add a quarter of the chopped nuts. Heat the oven to 180 degrees. Line two springform pans with a diameter of 23 cm with baking paper. Oiling is not necessary. If you only have one pan, you will have to bake in two batches. Or bake one tall sponge cake and then cut it. Heat the oven to 180 degrees. Bake the cakes for about 20-30 minutes. The oven door must not be opened during cooking, otherwise the biscuit will settle. We don’t take out the finished biscuit right away. Leave it in the cooling oven for a few minutes. We take it out. We wait another five minutes, carefully run a sharp knife along the sides of the mold, separating the cake from the walls. Carefully invert the cake onto a wire rack. We remove the paper. We do the same with the other cake. Now let's start preparing the cream. Pour condensed milk into a small saucepan. Add two yolks and 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 slightly thickened. Don't stop stirring. It is important not to let the mixture boil. Let the condensed milk cool completely. Beat the softened butter with a mixer for about 5 minutes. Gradually add condensed milk, continuing to beat. Set the glass of prepared cream aside. Add another quarter of the nuts to the rest. To prevent the cakes from being too dry, prepare the syrup. Pour warm water into a glass. Add a couple of tablespoons of sugar. Stir until the sugar dissolves. If you have rum, cognac or liqueur, pour in 3 spoons for flavor. The most creative stage is shaping the cake. Cut out 3 rectangles from parchment. We cover the edges of the dish with them. This is necessary so that the plate remains clean after shaping the cake. Lay out the first cake layer. Soak it in syrup. Spread nut cream on top. It is convenient to apply it using a cooking bag. Level the surface. Place the second cake layer on top. We also soak it in syrup. Coat the side and top of the cake with cream. Place nut crumbs in your palm and decorate the side of the cake with it, pressing lightly. We take out the paper. Let's prepare the ganache. Break chocolate (100 g) into pieces and place in a saucepan. Bring the cream to a boil. Pour them into chocolate. Cover with a lid. Leave for 15 minutes. Using a whisk, beat the ganache until it has a homogeneous and smooth texture. 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 is of the essence, then leave it overnight. This way it will soak in better. Remove the cake with walnuts and condensed milk from the refrigerator. Let it warm up to room temperature.

If you decide to have a holiday and are thinking about a sweet treat, pay attention to a simple and very tasty nut cake with boiled condensed milk. This delicacy will decorate your tea party and will certainly give you a lot of pleasure. Many people will like the taste of walnuts in combination with boiled condensed milk. However, to truly enjoy the nut cake, you shouldn’t skimp on ingredients. Especially with butter and condensed milk. Choose tasty and high-quality products.

Cake diameter: 26 cm.

Cooking method

Before you start cooking the walnut cake, you need to turn on the oven. Set the temperature to 180 degrees. In the meantime, beat the eggs into a deep container.
Beat them lightly with a mixer.
Gradually add granulated sugar and continue beating at the lowest speed.
You need to beat until the mass becomes fluffy and white, doubled in volume.
At this stage, the mixer must be removed. It is replaced by a spatula. It is used to knead biscuit dough for a cake. Add sifted flour in small portions and mix gently with a spatula from bottom to top.
This is how the dough turned out. When dripping from the blade, it forms a tape that lays down easily and has bubbles in its structure. This dough will make an unusually airy nut cake with condensed milk.
The bottom of the springform pan (I have a diameter of 26 cm) should be covered with parchment and the walls should be greased with butter.
Place the dough in the mold and bake in a preheated oven at 180 degrees. Cooking time 40-50 minutes. After 30 minutes of baking, you can reduce the temperature to 160 degrees.
The readiness of the biscuit is determined by its appearance: there is no hole in the middle, the cake is golden brown and springy. It's also easy to tell if a sponge cake is ready by piercing it in the center with a skewer. Dry means ready. Now you need to take out the biscuit and let it cool a little. Then carefully remove from the mold. Cut the cooled biscuit into two or three pieces lengthwise.
Cake cream is easy to prepare. You need to beat the butter (it should be soft). Then add condensed milk to it.
Beat the cream thoroughly with a mixer, just do not overdo it so that the butter does not separate from the condensed milk.
You also need to prepare syrup for impregnation. Often, recipes for nut cakes include different impregnations to ensure that the product is “wet.” Bring sugar and water to a boil. Then cool and add rum or cognac food flavoring. You can add 1-2 tablespoons of lemon juice, which will add a pleasant sourness.
Now it's time to assemble the cake. Place the first cake cut side up on a plate. Soak in syrup.
Generously coat the soaked cake with cream.
Place roasted walnuts on top of the cream. Add as much as you like.
This should be done with all cakes. Cover the top layer evenly with cream using a spatula or spatula. Decorate the sides with corn flakes or chopped nuts.
Decorate the cake according to your imagination. A pastry bag with a star tip will also help. Nut kernels can be placed on the surface of the cake in halves or in the form of crumbs.
All that remains is to wish you amazing results in preparing the nut cake and a pleasant tea party!

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A simple and delicious cake with walnuts, custard and boiled condensed milk
https://femiana.ru/tort-s-gretskimi-orehami-zavarnym-kremom/

You can bake such a cake for absolutely any occasion - be it a celebration or just a warm tea party on the weekend with family or friends. The result is guaranteed to please you.

Ingredients for the cakes: - 600 g flour - 3/4 cup sugar - 2 teaspoons vanilla sugar - 2 teaspoons soda - 3 eggs at room temperature - 200 g softened butter - 3 tablespoons milk - 3 tablespoons honey for the nut filling: - 100 g butter - 4 tablespoons sugar - 2 tablespoons honey - 200 g coarsely chopped walnuts for custard: - 500 ml milk - 2 eggs - 170 g sugar - 2.5 tablespoons potato starch - 1 teaspoon vanilla sugar - 3 tablespoons butter Or you can brew a bag of vanilla pudding and use it instead of cream. Plus 1 can of boiled condensed milk.

Cooking method:

1. Sift flour into a bowl. Preheat the oven to 180 degrees. 2. Beat eggs with sugar and vanilla sugar until dissolved. Add butter and beat again. 3. Pour the resulting mixture into the flour, add milk, soda, honey (if you have candied honey, melt it in the microwave or in a ladle on the stove) and knead the dough. Divide it into 3 parts. Roll each part into a layer measuring approximately 20x30 cm. Place on a baking sheet lined with paper and bake each cake for 20 minutes. Moreover, the first 2 cakes are baked in their “pure form”, the second along with a nut layer. To do this, put all the ingredients for the nut filling in a ladle, mix and heat slightly so that the honey and butter disperse. Pour the mixture onto the third layer of dough and bake it along with the nut layer. 4. Now you need to prepare the custard. - Add half the sugar and vanilla sugar to the milk and boil. Remove from heat. — In a separate bowl, mix the starch and remaining sugar. Beat in the eggs and stir with a whisk until smooth. - Carefully pour the egg mixture into the starch-sugar mixture in a thin stream and mix vigorously with a whisk. Without ceasing to stir, carefully pour in the rest of the hot milk. Pour the cream into a saucepan or ladle and place on low heat. Bring to a boil, stirring constantly (it will begin to thicken during the process) and then heat for 1.5 minutes. Remove from heat, add butter and stir vigorously. That's it, the cream is ready and needs to cool. 5. All that remains is to quickly assemble the cake. The first simple cake is coated with custard. The second cake is placed on it and coated with boiled condensed milk. The last one is the crust, baked along with the nut layer. This is all. The cake goes into the refrigerator for several hours (at least 7), but it’s better to forget about it for the whole night.

But the next day you can enjoy it to your heart's content.

Coffee cake with nuts

Despite the number of ingredients, this cake is easy to prepare.

Ingredients

The following products need to be prepared:

Biscuit
Eggs	2 pcs.
Sugar	100-150 g
Salt	Pinch
Freshly brewed coffee	1 tbsp. l.
Butter	100 g
Flour	100-150 g
Baking powder	1 tsp.
Walnuts or mixed nuts	100 g
Cream
Egg yolks	2 pcs.
Sugar	60 g
Salt	Pinch
Water or milk	60 ml
Butter	150 g
Freshly brewed coffee	1 tbsp. l.
For decoration
Nuts	50-70 g

Step-by-step cooking process

Coffee-nut cake has the following preparation scheme:

First you need to mix the flour, salt and baking powder, sift them into a plate and set this plate aside. The walnuts needed for the dough must be fried in a dry frying pan for 2-3 minutes, then cut into small pieces (but not crushed into powder).
Next, you need to beat the softened butter with sugar until you obtain a light (almost white) fluffy mass.
In another container, lightly beat the eggs and pour them in several portions into the butter-sugar mixture, without ceasing to work with the mixer.
Also, without turning off the mixer, pour in the dry ingredients (flour, baking powder and salt) in a thin stream and add the brewed coffee and nuts. Gently stir the dough with a spatula.
The mold needs to be greased with a very thin layer of oil, pour the dough into it and place in the oven preheated to 180 °C for 30-40 minutes, check for readiness with a toothpick.
While the biscuit is baking, you should cook the cream. To do this, you first need to mix the egg yolks with salt and grind lightly.
Then you need to pour sugar into the pan, add water and place it over medium heat, stirring constantly. When the sugar has completely dissolved, increase the heat and, without ceasing to stir, cook the syrup for another 5 minutes. The readiness of the syrup can be checked as follows: lower a teaspoon of syrup into cool water - if you lift the spoon, the syrup will stretch as a thin thread, which indicates its readiness.
After this, the syrup must be poured from the edges to the yolks and beat at medium mixer speed until the entire mass has cooled.
Next, without stopping the mixer, you need to add pre-chopped and softened butter to the cream. When the cream becomes homogeneous and shiny, you need to pour in the coffee and mix everything carefully.
The finished biscuit should be cooled completely and cut into 2-3 cake layers.
Assembling the cake: coat the bottom layer with cream and sprinkle with nuts. Next, place the second cake layer and also grease it with cream and sprinkle with nuts.
In the same way, assemble the entire cake, coat it on all sides with cream and cover it with nuts.

Before serving, the cake should stand in the refrigerator for 2-3 hours.

Simple and delicious cake

Cake with walnuts and condensed milk is easy to prepare, tasty, and most importantly affordable in terms of the components included in its composition. After all, all the products that make up the dish can be purchased in absolutely any store.

The dough for a cake with condensed milk and nuts can be prepared as simple as sponge cake, or more complex, depending on preferences and circumstances. For example, if guests are on the doorstep, then biscuit dough, the preparation of which will take a few minutes, will become a “lifesaver” in this situation.

Condensed milk is considered one of the most successful and delicious options for creams and fillings, since this ingredient tends to soak cakes of any thickness well. In addition, if the preparation technology is followed, the cream based on condensed milk turns out to be tender and airy, not to mention its taste.

However, it is worth remembering that excessive indulgence in cakes with condensed milk, and even more so with walnuts, can greatly harm your figure. Although, from a medical point of view, condensed milk is a useful and easily digestible product.

Secrets of making cream from boiled condensed milk

When choosing condensed milk, you must carefully study the composition of the product: milk must consist of natural ingredients.

The quality of the remaining ingredients included in the cream should also be at the highest level.

When preparing the cream, you must ensure that the temperature of all components is the same, otherwise the mass will separate.

When whipping the cream, you need to use only a mixer, since it will not be possible to achieve the necessary fluffiness in a blender.

Before serving, the cake with boiled condensed milk and nuts can be decorated with coconut crumbs, poppy seeds, or fresh berries.

A cake with condensed milk and walnuts will not leave anyone indifferent. If you want to surprise your guests with your creation of culinary art, use the recipes from the selection below.

Cake Food of the Gods with hazelnuts

The “Food of the Gods” cake using hazelnuts produces a special nutty-chocolate taste and aroma.

What ingredients will you need?

The ingredients for this recipe are as follows:

soft butter – 200 g;
cocoa powder without additives – 30 g;
condensed milk (it is recommended to use unboiled milk) – 250 g;
hazelnut kernels – 100 g;
flour from wheat grains, sifted (highest grade) – 320 g;
unslaked soda – 2 g;
fresh chicken egg (selected) – 2 pcs.;
granulated sugar (cane) – 200 g;
sour cream (desirable fat content 25%) – 100 ml;
dark raisins, seedless – 50 g;
milk chocolate bar – 100 g;
dark chocolate bar – 50 g.

To decorate the finished cake, it is recommended to use chopped hazelnuts, approximately 40-50 g.

Step-by-step cooking process

The design scheme for the Food of the Gods cake with hazelnuts is as follows:

Creating a cake begins in the standard way - with baking the crust. For it you need to grind an egg with granulated sugar.
When the sugar crystals dissolve and the mass turns white, add sour cream and 15 g of cocoa powder. Mix the ingredients until a uniform consistency is obtained.
Combine soda with flour and sift.
Add the flour mixture in parts to the contents of point 2. Stir products until lumps are eliminated.
Then you need to grind the hazelnuts with a blender, and pour warm water over the raisins for approximately 5-7 minutes.
Place chopped hazelnuts and dried raisins into the dough and mix. The ingredients should be distributed evenly.
Preheat the oven (temperature should be set to 180 degrees). Grease the mold with oil.
Pour the dough into the pan and smooth it out with a spatula/spoon.
Place the pan in the oven and bake the biscuit for approximately 35-40 minutes.
The finished biscuit should be left to cool in the mold.
Next, it is advised to formulate the cream. To do this, beat the butter in a deep bowl until creamy. Use the mixer at maximum speed.
Then you need to add cocoa powder (15 g) and condensed milk to the butter. When combining ingredients, do not stop the beating process.
The finished cream should have a uniform texture and color.
After creating the cream, you need to remove the cooled cake from the mold and cut it into 3 equal parts.
Place one part on a flat dish and coat with cream. This will be the base of the cake.
The remaining 2 parts of the cake should be crushed and mixed with the remaining cream.
Place the crushed pieces of cake (it is important that the pieces are well soaked in the cream) on top of the base. It is recommended to give the dessert a domed shape.
Refrigerate the cake for about 1 hour.
After 1 hour, you need to break the milk and dark chocolate into pieces and melt them using a convenient method.
Drizzle melted chocolate over the cake and garnish with chopped hazelnuts.

Refrigerate the cake for approximately 8 hours.

Recipes for cakes with walnuts and boiled condensed milk

For cooking you will need the following kitchen utensils:

Bowl;
pot;
round baking dish with a diameter of 24 cm;
dish;
tablespoon and teaspoon;
200 ml glass;
mixer;
blender;
shoulder blade;
knife;
parchment paper.

To make the cooking process faster, you need to set everything you need for work in advance. Below are the most delicious variations of the dessert dishes in question. All you have to do is choose the appropriate recipe and get to work.

Sponge cake “Nut boom” with walnuts and boiled condensed milk

Cake “Golden Key” with boiled condensed milk and walnuts

Chocolate cake with nuts and boiled condensed milk

Walnut cake with walnuts and condensed milk