Venezuelan nut cake

Venezuelan nut cake

Ingredients:

For biscuit:
5 eggs
125 g of the crushed walnuts
140 g of flour
200 g of sugar
120 ml of milk
1 tbsps of olive oil

For ganash:
100 g of bitter chocolate
140 ml of cream fat content of 20-22%

bank of boiled condensed milk (400 g)

Preparation:

Proteins it is separated from yolks. Yolks it is shaken up with oil and milk, we add flour and nuts, we mix to uniformity.

Whites it is beaten with sugar in strong foam.

Now we need to connect 2 mixes. We put in bowl with proteins half of dough and it is accurately stirred by the movements from below up. Then we add the remains and again we stir.

We oil form (I have 21 cm) and we spread in it dough. We bake in the oven warmed to 160 degrees within 1 hour. we allow to cool down 10 minutes in open oven, we shift to lattice and completely we cool.

We cut cake layer lengthways on 2 parts. We put one on dish and we grease with layer of boiled condensed milk. We cover with the second half.

We prepare ganash. Cream it is brought to the boil and we remove from fire. Chocolate is broken on small slices, we put in cream and we stir until chocolate thaws.

We water pie the ganashy. From above it is possible to strew with the cut nuts. We allow pie to stand hour 4 in the refrigerator.

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