Biscuit-nut cake

Biscuit-nut cake - a biscuit with the addition of ground nuts and butter cream from condensed milk.

Ingredients

• For the biscuit:
• Eggs - 4 pcs.
• Sugar - 6 tbsp. l.
• Flour - 5 tbsp. l.
• Walnuts - 230 g
• Baking powder - 1 tsp
• For cream:
• Butter (soft) - 200 g
• Boiled condensed milk - 350-380 g
• For impregnation:
• Sugar - 1/2 cup
• Water - 1/2 cup
• Nut flavor - 2-3 drops (optional)
• To prepare the form:
• Butter (soft)
• Flour

Directions

1. First you need to prepare the nuts. Dry them in the oven for 15 minutes at 150 degrees. Then sort through the nuts, remove the suspicious (spoiled) and remove the husk from the nuts, if possible. Grind the nuts on a special grater or in a coffee grinder. You should get a small crumb, but not necessarily homogeneous.
2. Turn on the oven to heat up to 180 degrees. Grease a detachable form with a diameter of 25-27 cm with butter and sprinkle with flour. Until then, put it in the refrigerator.
3. In a bowl, beat eggs with sugar with a mixer until very fluffy (you will have to beat for 10-15 minutes). Then gently, in small portions, add flour and baking powder, mixing the dough with a spoon.
4. Pour in the ground nuts, gently mix again until smooth.
5. Pour the dough into the prepared chilled form and send to the preheated oven. Bake the biscuit for 25-30 minutes. Only after 20 minutes of baking can you open the door and check the biscuit cake with a wooden stick for readiness. After a puncture, it should remain clean.
6. Here is the finished biscuit.
7. Let the biscuit cool completely, and then remove it from the mold and let it stand for 6 hours. Then cut the biscuit cake into two equal parts.
8. Prepare cream. Beat the butter with boiled condensed milk.
9. Also prepare the impregnation. To do this, put sugar and water on the stove, cook the syrup until it boils. Remove from heat, let cool completely, add nut flavor.
10. Put one biscuit cake on a dish, soak well with sugar syrup, and apply cream on top.
11. Cover with a second cake, also soak with syrup and grease the cake on all sides with cream. If desired, you can sprinkle the cake with ground nuts. (I don’t like to bother with decorating, so I just smeared the cake with cream.)
12. Put the nutty biscuit cake in the refrigerator for at least a couple of hours.