Shortbread cake with boiled condensed milk & walnuts

Pretty simple cake with shortbread cake layers and two types of condensed milk filling.
 kasadelika
Recipe by:

kasadelika

Shortbread cake with boiled condensed milk & walnuts

Ingredients

Shortbread cake layers
egg yolks
5pc
sugar
200g
7oz
0.80cup
13.40tbsp
butter
180g
6.30oz
0.72cup
12tbsp
sour cream
60g
2.10oz
4tbsp
baking soda
5g
0.18oz
0.34tbsp
flour
400g
14oz
1.60cup
26.80tbsp
The cream (option 1)
boiled condensed milk
750g
26.25oz
3cup
50.25tbsp
butter
250g
8.75oz
1cup
16.75tbsp
walnuts
350g
12.25oz
1.40cup
23.45tbsp
The cream (option 2)
boiled condensed milk
550g
19.25oz
2.20cup
36.85tbsp
whipping cream
450g
15.21fl oz
walnuts
350g
12.25oz
1.40cup
23.45tbsp

Method

Shortbread cake layers

  • 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.

The cream (option 1)

  • 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.

The cream (option 2)

  • 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.