Chocolate-glazed cream cake with nuts and condensed milk

12 servings
5 hours

Let's prepare walnuts. We clean them from the shell. Fry in a dry frying pan over medium heat. So that they do not burn, we will definitely stir. By frying, the nuts will become more fragrant, golden. Cool down. We choose the most beautiful nuts and put aside. We will need them for decoration. We transfer the rest into the thicket of the blender and grind, but not into very small crumbs. We cook biscuit. Eggs should be at room temperature. Therefore, we take them out of the refrigerator in advance. We break into the bowl of the mixer. Beat for about 1 minutes until foam appears. Continuing to beat, pour sugar in parts. It should be a thick mass. The amount of sugar can be changed taking into account its taste. Remember that the cream is already sweet enough. Sieve the flour with baking powder. We mix with a whisk. Add in portions to the egg mixture with sugar. We mix. At the very end, add a fourth of the crushed nuts. Heat the oven to 180 degrees. We cover two detachable shapes with baking paper with a diameter of 23 cm. It is not necessary to lubricate with oil. If you have only one uniform, you will have to bake in two sets. Or bake one high biscuit, then cut it. Heat the oven to 180 degrees. Bake the cakes for about 20-30 minutes. The oven door cannot be opened during cooking, otherwise the biscuit will settle. We do not get the finished sponge immediately. We leave it for a few minutes in a cooling oven. We take it out. We wait another five minutes. We carefully carry out a sharp knife along the sides of the uniform, separating the bark from the walls. Carefully turn the biscuit over to the grill. We remove the paper. We do this with another bark. Now let's start making cream. Pour condensed milk into a small saucepan. Add two yolks, vanilla. We pour in a tablespoon of water. Stir with a whisk. We put it on the stove. Cook over low heat for about 7 minutes until slightly thickened. We do not stop stirring. It is important not to allow the mass to boil. Let the condensed milk cool completely. Beat the softened oil for about 5 minutes with a mixer. Gradually add condensed milk, continuing to beat. Put a glass of ready-made cream aside. Pour another fourth of the nuts into the rest. So that the cakes are not dry, we will prepare a syrup. Pour warm water into the glass. Pour in a couple of spoons of sugar. Mix until the sugar dissolves. If you have rum, cognac or liqueur, pour in 3 spoons for the scent. The most creative stage is the formation of the cake. We cut out 3 rectangles from parchment. We cover the edges of the dish with them. This is necessary so that the plate after the formation of the cake remains clean. We lay out the first cake. Soak it in syrup. We distribute the nut cream on top. It is convenient to apply it with a cooking bag. We level the surface. We lay out on top of the second cake. Also soak with syrup. Rinse the side and top of the cake with cream. We pick up nut crumbs in our palm and decorate the side of the cake with it, slightly pressing. We take out the paper. We are preparing ganash. Break the chocolate (100g) into pieces and send it to a saucepan. Bring the cream to a boil. We pour them into chocolate. Cover it. We leave it for 15 minutes. Using a whisk, beat the ganache to a uniform and smooth texture. We distribute ganache evenly over the top of the cake. We decorate with whole nuts and crumbs. Meringue can be laid around the edges. The cake is hidden in the refrigerator for several hours. If time waits, then leave it for the whole night. So he will soak better. Remove the cake with walnuts and condensed milk from the refrigerator. Let it get to room temperature.