/ / Recipe Venezuelan nut cake

Recipe Venezuelan nut cake

  • Eggs - 5 pieces
  • Sugar - 200 Grams
  • Milk - 125 milliliters
  • Of pancake flour - 125 Grams
  • Olive oil - 1 st. a spoon
  • Walnuts - 125 Grams (shredded)
  • Condensed milk - 300 Grams (cooked)
  • Cream - 140 milliliters (fat content of 22%)
  • Bitter chocolate - 100 Grams

Separate the proteins and yolks. Whip the whites with sugar in a firm foam. Mix yolks, milk, nuts, flour and olive oil. Half the dough is added to the squirrels, gently mixed, enter the remaining dough. Heat the oven to 160 ° C. Put the dough into a greased, demountable form and bake for an hour. Allow to cool. Cut the cake along into two halves. Smear with condensed milk one half and cover with the second half. Chocolate melt in hot cream, cool a little and pour the cake. The cake can be decorated with candied fruit.

Servings: 10

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