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Biscuit chocolate nut cake
10 servings1 hour 30 min
Chicken eggs - 5 pcs., Sugar - 300 g, Wheat flour - 150 gr, Cocoa powder - 160 gr, Butter - 580 gr, Condensed milk - 400 gr, Boiled condensed milk - 400 gr, Manka - 200 gr, Walnuts - 30 gr, Cashew - 20 gr, Almonds - 20 gr, Milk - 80 ml, Salt - to taste, Cookies - 45 gr, Chocolate - 50 gr
We prepare the necessary products for the preparation of the most delicious biscuit chocolate cake. 
Break five chicken eggs of room temperature into a bulky bowl. 
Pour one hundred and seventy grams of sugar into a bowl of eggs. 
Add half a teaspoon of vanilla sugar to the bowl. 
Beat all the ingredients in the bowl with a mixer until a lush white foam. 
Pour one hundred and fifty grams of wheat flour and thirty grams of cocoa powder into a bowl. 
Add a little salt to the bowl to taste. 
Mix all the ingredients well in a bowl with each other. 
Sieve the prepared mixture of flour and cocoa powder in parts into a bowl with egg mass. 
Gently stir all the ingredients in a bowl with a spatula until a smooth dough is obtained. 
Put the prepared dough on a baking sheet, which was previously covered with baking parchment. 
We distribute the dough with a uniform layer using a blade, after which we let it stand for five to seven minutes. 
After time, we take the biscuit tray out of the oven and divide it into two parts, after which we cut each half along and get four biscuit cakes of the same size. 
Put five hundred grams of softened butter in a large bowl and beat it slightly with a mixer. 
Add four hundred grams of Gostov condensed milk to the bowl with butter. 
Add four hundred grams of Gostov boiled condensed milk to the total bowl. 
Mix all the ingredients in the bowl with a mixer until smooth. 
Pour seventy grams of cocoa into a small bowl, then add two tablespoons of cooked cream to it. 
Mix all the ingredients well in a bowl. 
Add one tablespoon of the prepared mixture to the general bowl with the cream and mix with a mixer until smooth. 
Transfer half of the prepared cream to a deep bowl, then cover it with a cellophane bag and put it in the refrigerator. 
Put two hundred grams of boiled semolina in a bowl with cream for layer of bark. 
Mix all the ingredients in a bowl together until smooth. 
Soak the first biscuit cake of previously cooked salted caramel. 
Slightly dry a mixture of various nuts in a pan. 
Transferring the nuts to a cellophane bag, grind them to a rather large crumb. 
Put four tablespoons of the prepared cream on the biscuit cake and distribute it in a uniform layer. 
Pour the cooked nut crumbs on top of the cream layer. 
Put the next biscuit cake on top of the nut crumbs. 
We continue to collect the cake in the same way, put the final cake on top and remove the cake for one hour in the refrigerator. 
As time passes, take a bowl of cake decorating cream out of the fridge and mix it well one more time with a mixer. 
Apply the cream in a uniform layer on all sides of the cake and level it with a shoulder blade. 
If desired and tasting, decorate the cake from the sides with cookies, after which we apply the previously prepared chocolate glaze on top and distribute it in an even layer. 
We decorate the cake on top with a relief pattern of cream, after which we taste with the desire of chocolate and cookies, after which we remove it into the refrigerator. 
We cook together, cook simply, cook at home the most delicious dishes from the available products according to our recipes! Pleasant To everyone appetite and hearty tea!