Beer dough cake with condensed milk and walnuts filling

Step-by-step cooking

1. Step 1:

   

   So, to prepare the dough for cakes, we will need: beer, margarine, flour. First, grate the margarine on a coarse grater. In order to make it easier to rub, pre-place the margarine in the freezer, if it was stored in the refrigerator. Two packs of margarine were used for the dough, but margarine may well be replaced with butter.

2. Step 2:

   

   Add flour, beer to the resulting grated margarine mass and mix everything well. That's actually the whole technology of dough preparation.

3. Step 3:

   

   The finished dough should be plastic, homogeneous and should not stick to the hands. You can adjust the consistency by adding flour and beer.

4. Step 4:

   

   Next, the resulting dough must be divided into parts. The number of pieces will correspond to the future number of cake layers. After that, place the blanks in the refrigerator for thirty minutes.

6. Step 5:

   

   After cooling, take it out and roll it out. The thinner the dough for cakes is rolled out, the more melting your cake will be in your mouth. Using a stencil, cut out future cakes from the dough. As a stencil, you can use a plate, a lid from a saucepan or any other circle, depending on the diameter of the cake you need. Move the rolled dough to a baking sheet and send it to a hot oven. Preheat the oven to 200 degrees.

7. Step 6:

   

   Bake the cakes for about 10-15 minutes until golden brown. Get the baked cakes and let them cool down.

8. Step 7:

   

   Use regular condensed milk to fill the cake. Fasten the baked and cooled cakes together, slightly pressing them down, pre-smearing each with condensed milk.

9. Step 8:

   

   Spread the top of the cake with condensed milk and sprinkle with nuts or crumbs left over when baking cakes. If there is time, put the cake in the refrigerator overnight to soak it. So the cake will turn out more tender and melting in the mouth. Your cake is ready. Bon appetit!