Nut cake – step by step recipe with photo

I start with the cream.

Pour 400 ml of milk into a saucepan with a thick bottom, leave 100 ml.

We send milk chocolate and boiled condensed milk to the milk, mix and put on a small fire, it is necessary that the chocolate and boiled condensed milk dissolve.

While the milk is warming up, pour the corn starch into 100 ml of milk and mix.

After the chocolate and boiled condensed milk melt, add diluted starch in a thin stream and constantly stirring, brew the mass.

When the mass is brewed and thickened, add the butter and mix until smooth.

Let the cream cool to room temperature, be sure to cover it with cling film in contact with the cream.

Prepare the nuts first.

Roasted walnuts need to be crushed in any way convenient for you.

I pierce 200 grams of nuts with a blender, knives nozzle.

For a biscuit, you will need 50 g and 150 g for sprinkling the cake.

For the biscuit, we begin to beat the eggs at minimum speed, without stopping to beat, add a little bit of sugar, as soon as all the sugar has been added, increase the mixer speed and beat for about 4 minutes until a fluffy white mass.

Add non-hot melted butter to the whipped mass and mix gently, then add chopped 50 g of nuts and mix gently.

We put parchment paper at the bottom of the 18 cm form, the form does not need to be lubricated.

We send the dough into a mold and bake at 180 degrees for 30 minutes.

When the cream and biscuit have cooled, collect the cake.

Cut the cooled biscuit in half. We put the bottom cake on a dish and set a detachable form.

Put half of the cream on the cake, put the second cake on top and cover it with the second half of the cream.

Cover the cake with cling film in contact with the cream and put in the refrigerator for 8-10 hours.

After this time, remove the detachable form and cover the cake with chopped nuts.

I decorated the top of the cake with walnut halves.