Cake with Condensed Milk, Nuts and Whipped Cream
Simple and very easy to make. Instead of whipping cream, you can use sour cream, and you’ll just need to add more sugar, around 200 g total for the cake. Use any nuts that you like. Also, you can bake two different cakes; one light and the other you add cocoa.
Before putting the cream on the cake, I like to cut the edges of the cake as they are a little crunchy, but it works perfectly in the end. Just cut the edges, chop them into crumbs, and sprinkle on top of the finished cake.
Cake with Condensed Milk, Nuts and Whipped Cream Recipe
By Published: December 15, 2017
- Yield: 12 Servings
Simple and very easy to make. Instead of whipping cream, you can use sour cream, and you’ll just need to add more sugar, around 200 …
Ingredients
- 140 f flour
- 1 can condensed milk
- 100 g butter
- 2 eggs
- 1/2 tsp backing powder or backing soda with adding a little bit of vinegar or lemon juice
- 2 tsp cocoa
- ~100 g walnuts
- 400-500 ml whipping cream for the cream
- 100 g sugar for the cream
- vanilla
Instructions
- Whisk melted and chilled butter with condensed milk in a deep bowl. Then add the eggs, and whip it again. After that, add the sifted flour, baking powder and whisk again.
- If you bake 2 cakes separately: divide the dough into two equal parts, pour the first part into a cake mold with parchment paper, then add cocoa powder into the batter and mix, and finally pour the rest into the second pan with parchment paper.
- This time I baked one big cake in one cake mold, so I poured one light half of the batter on the edges of cake mold, and the second part with cocoa I poured in the middle. Smooth the batter equally and bake in the oven at 200'C for about 10 minutes. Check the cake with a toothpick for readieness.
- Whip the cream with the sugar, add the vanilla and whisk again.
- Let your cakes cool a little, then spread one cake with the cream, sprinkle chopped nuts, then put your second cake on top. Again, spread the top and sides with the cream. You can also sprinkle with nuts and chocolate. As I said, I like to cut the edges of the cake, they are a little crunchy, so works perfect for a topping.
- If you bake one big cake like I did, slice the cake in half (horizontally) so you have two equal discs. Then follow the same directions like above.
- Let it stay in the refrigerator for 4 or more hours before serving.
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