Cake food of the gods with walnut

8 servings
2 hours

How to make the Food of the Gods cake with walnut? This cake is made much easier than it seems at first glance. First, prepare all the necessary ingredients for the dough. Take the top grade flour. Large selected eggs. Sour cream with a fat content of 20%. Taking into account the condensed milk in the cream, the amount of sugar can be adjusted to your taste.

Combine sour cream and soda. Leave for 10 minutes until bubbles appear. Sour cream will liquefy greatly, and from thick it will become fluid. Sour cream can be replaced with fatty kefir.

Rinse the walnuts beforehand, then burn in a dry pan and grind in a blender into fine crumbs.

Whisk the eggs with the sugar into a puffy foam. The airiness of your pie depends on how you raise your eggs. You cannot beat the mass directly to density - the protein will lose air bubbles that raise the dough on a par with soda.

Add sour cream and soda to the eggs and whisk again.

Sift the flour and pour it into the egg mixture in parts, beating each time with a mixer until smooth.

Flour may need more or less. Focus on consistency. The dough should be thick, viscous.

Add the walnuts and stir.

Cover the baking tin (Ø 20-22cm) with parchment and brush with butter. Lay out the dough and flatten. Set to heated to 180 ° С for 35-40 minutes. Do not open the door for the first 25-30 minutes.

Now make the cream. Butter should be room temperature, so take it out of the fridge beforehand. It is very important to choose a high-quality condensed milk. A lot of marriage is now being sold. Real condensed milk should be without milk fat substitutes, from natural products, thick. The fat content of real condensed milk is 8. 5%.

Whisk the soft butter until fluffy. Do not stop whipping, gradually add condensed milk.

At the end, pour in the cocoa and whisk again until smooth.

The cream should be lush, but quite dense, not fluid.

Transfer the finished cake to a wire rack and cool. Then cut along into two cakes, the lower one is sweeter - it will be the basis for the cake, the second is thicker.

Brush a thinner sponge with part of the cream.

Crush the remaining bark with your hands into small pieces. Combine the crumbled sponge cake with the remaining cream in the bowl and stir.

Then slide over the cream-covered whole cake.

If you wish, you can pour glaze over the cake. You can use ready-made store topings or make the glaze yourself.

Break the chocolate into pieces, combine with the cream and, stirring, melt over low heat until smooth.

Pour chocolate glaze over the cake. For convenience, I poured the glaze into a disposable confectionery bag and cut off the tip. Refrigerate the cake for 2-3 hours.

Cut the cake into pieces, garnish with mint and serve before serving. Enjoy your meal!