Nut Cake (Vintage Recipe)
Description
Delicious baked treat for the whole family. There's nothing complicated about making this cake, but thanks to one secret, it turns out completely different from others. Its special feature is the dough, for which you need slightly dried sweet buns, crushed into fine crumbs—only then will the dough turn out tender, moist, and at the same time airy. For the frosting, use condensed milk with butter, and a mix of hazelnuts, walnuts, and almonds for the nuts. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Using a blender, grind the breadcrumbs into coarse crumbs. Grind the nuts in the blender. Beat the eggs with a mixer until foamy and white, then beat in the sugar until dissolved.
- 2
Step 2
2. Add the softened butter and beat well. Extinguish the baking soda with vinegar and add it to the dough, then mix. Add the sifted flour and knead the dough. Add the nuts and breadcrumbs, then mix again.
- 3
Step 3
3. Let the dough rest for 15–20 minutes. Evenly spread the dough in a parchment-lined pan, making sure its thickness does not exceed 1 cm. Cover the dough with parchment paper and smooth it out by hand.
- 4
Step 4
4. Remove the parchment paper and place in a preheated oven at 180 degrees for 10 minutes. Let the cake layers cool completely. Prepare the frosting: beat the condensed milk, then add softened butter.
- 5
Step 5
5. Spread the cake layers with cream, coat the sides with cream, and cover with crumbs and nuts. Let the cake sit in the refrigerator for 8 hours.