Shortbread cake with boiled condensed milk & walnuts

• Beat the egg yolks with sugar until light and fluffy.
• Add the soft butter, and beat a little.
• Add the baking soda to the sour cream, combine, and mix into the total mass.
• Change the nozzle to a "Hook" or "Spatula". Add the sifted flour, and mix.
• Wrap the dough in cling film, and refrigerate for 2-3 hours.
• Next, divide the dough into 12 equal parts, roll out the cake layers with a diameter of 16cm (6.30 inch) on parchment.
• Bake each cake layer for 5-7 minutes at 338F (170C), top-bottom mode.

• Roast the nuts, and finely chop them.
• Beat the soft butter until fluffy; add the condensed milk, and beat again.

* All the ingredients must be at room temperature.

* You will need approximately 90g (3.15 oz) of cream + nuts for each layer.

* The sweetness of the cream can be adjusted by changing the proportion of butter to boiled condensed milk.

• Take the condensed milk out of the fridge for 30 minutes.
• Whipthe cold cream until stable peaks.
• Whip a little boiled condensed milk (separately from the cream), and add the whipped cream to it in three  passes, mixing well each time.

* You will need approximately 90g (3.15 oz) of cream + nuts for each layer.

After assembly, wrap the cake with cling film, leave at room temperature for a couple of hours to soak, and put in the fridge.

Any stable cream is suitable for coating.

We advise you to let the cake soak in the fridge for several days.