Composition / ingredients
Step-by-step cooking
Step 1:
Prepare everything you need to make a biscuit. Sift the premium flour through a sieve. Eggs use category C1.
Step 2:
In a small ladle, combine milk and butter and put on fire. Bring to a boil and leave on low heat so that the butter completely melts.
Step 3:
Combine flour, cocoa, soda and vanilla in a separate bowl.
Step 4:
In a whipping bowl, combine the eggs with sugar and whisk them into a fluffy mass. Alternately add flour mixture and milk mixture to the beaten eggs. Gently mix everything into the dough with a whisk so that the dough does not lose its splendor.
Step 5:
Pour the finished dough into a baking dish (18cm) and put it in the oven, preheated to 180 degrees, for 45-60 minutes. Be guided by your oven.
Step 6:
The finished biscuit will spring when pressed. Remove it from the oven and cool completely. Wrap it in plastic wrap and put it in the refrigerator for a few hours so that it rests. Before assembling the cake, cut the sponge cake into 3 cakes.
Step 7:
Prepare everything you need for the filling. Condensed milk and cook independently. But you can also buy ready-made boiled condensed milk. Remove the butter from the refrigerator in advance so that it becomes soft.
Step 8:
Chop the walnuts a little with a knife and fry in a dry frying pan until a characteristic smell appears. Stir them constantly so that they do not start to burn. Then pour them on a plate and cool. Why pour it on a plate? This is necessary in order to immediately stop frying. If you just remove the pan from the heat and set it aside, they will continue to fry, since the pan will still be hot and it will be able to burn.
Step 9:
To prepare the cream, combine soft butter and boiled condensed milk. Mix everything well.
Step 10:
Soak sponge cakes with boiled water so that the cake is not dry. In my opinion, you should not use sugar syrup for impregnation, since the cream is very sweet.
Step 11:
Assemble the cake and coat it on top and sides with cream. Put it in the refrigerator so that it freezes and gets soaked.
Step 12:
Sprinkle the top and sides of the cake liberally with roasted nuts.
Step 13:
Have a nice treat!
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. Read a lot of useful information about flour and its properties in this article!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information in this article !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Vanillin - 288 kcal/100g
- Baking soda - 0 kcal/100g
- Boiled condensed milk - 328 kcal/100g
