Nut Pastry
Description
Delicious pastry for the whole family. For making this type of dessert, it's most convenient to use a 30x30 cm pan—this yields an optimally sized cake layer that's easy to cut into portions. The cream is quite sweet thanks to the condensed milk, so refrain from adding extra sugar. You can replace vanilla flavoring in the recipe with 10 grams of vanilla sugar. It's best to lightly toast the nuts in a dry skillet—they'll be tastier, more aromatic, and crunchier. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Using a mixer, beat the eggs with sugar into a light, fluffy mixture. Add melted, slightly cooled butter. Add the flour in two batches.
- 2
Step 2
2. Add vanilla, baking powder, nuts ground in a blender, and mix until smooth. The dough will be quite thick. Line a baking sheet with parchment paper and spread the dough evenly on it.
- 3
Step 3
3. Bake in a preheated oven at 180 degrees for 35 minutes. Let the cake cool completely, cut it in half, and trim the tops. Stack the layers and even out the edges.
- 4
Step 4
4. Grate the cake trimmings on a coarse grater—this will make the crumbs. Prepare the cream: beat the room-temperature butter with condensed milk using a mixer until smooth.
- 5
Step 5
5. Spread one cooled cake layer with cream, then sprinkle chopped nuts (peanuts and walnuts) on top. Lightly spread the second cake layer with cream and place it on top (cream side down).
- 6
Step 6
6. Spread the top and sides of the cake layers with cream, sprinkle with crumbs and the remaining half of the nuts for decoration. Cut the cake into portion pieces and refrigerate for 2-3 hours.