Name: Nut Cake with Condensed Milk
Cook time: 270 min
Total time: 270 min
Yield: 20
Cuisine: Ukrainian
Ingredients: Chicken egg (dry protein) - 275 g; Sugar - 300 g; Hazelnut - 400 g; Chocolate white - 100 g; Butter Valio 82% - 380 g; Boiled condensed milk - 750 g; Hazelnut - 300 g; Cognac - 65 ml; Chocolate white - 150 g; Neutral gel - 100 g; food coloring - 4 g

The recipe was developed by the technologists of the United Confectioners Company and claims the honorary title of cake Moscow.

For the cakes, beat the egg whites with the mixer on high speed for 2 minutes. Then, reduce the speed, add the sugar in small portions and continue beating on high speed for 8-10 minutes until stiff and frothy. Then, without stopping beating, add the crushed nuts and beat for about 1 more minute.

Cover a baking sheet with parchment, install a metal ring with a diameter of 28 cm. Divide the dough into 4 parts, place on a baking sheet lined with parchment, level it. Bake in the oven preheated to 150˚C for 5 minutes. Reduce oven temperature to 100˚C, bake for 2 hours. Cool.

For the cream, beat the butter softened at room temperature with a mixer until fluffy. Add the sweetened condensed milk and continue beating until smooth. Add the grated nuts and brandy. Stir for about 1 minute.

Brush each cake with cream and place one on top of the other. Spread the remaining cream evenly over the top and sides and place in the refrigerator for 1-1.5 hours.

For colored glaze, melt white chocolate in a water bath at a temperature no higher than 45 ° C, add cake gel and coloring. Mix thoroughly until the color is even.

Cover the cooled cake with colored icing and white chocolate decor.

Nut Cake with Condensed Milk

Ukrainian

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Nut Cake with Condensed Milk

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Nut Cake with Condensed Milk

About This Recipe

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Ingredients List

Nutrition Facts

Daily Values

Preparation Steps

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Step 2

Step 3

Step 4

Step 5

Step 6

Enjoy your meal!

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Comments

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