Walnut cake with condensed milk buttercream

Tip: tap a step to mark it as done.

1. Batter

   In a medium bowl, combine the flour, 200 ml cream, 180 g powdered sugar, the baking soda mixed with the vinegar, half of the uncooked sweetened condensed milk, and 1 tbsp cocoa powder.

2. Transfer the thick batter to a greased and floured cake pan and press it into an even layer. Bake in an oven preheated to 200 °C (400 °F) for about 40 minutes, until a skewer inserted into the center comes out dry. Let the cake cool.

3. Slice the cooled cake horizontally into two equal layers.

4. Buttercream

   Melt 200 g butter, add the cooked sweetened condensed milk, and beat together.

5. Toast the chopped walnuts in a skillet and stir them into the buttercream.

6. Spread the buttercream over one cake layer and cover with the second layer.

7. Glaze

   Combine 180 g powdered sugar, 1 tbsp cocoa powder, 4 tbsp cream, and 50 g butter, and cook over low heat for 5–7 minutes. Pour the glaze over the cake.

   Tip: Add any remaining walnuts to the glaze, if desired.

8. Let the finished cake rest so the buttercream and glaze can soak into the layers.

Tip: Pour the glaze over the cake immediately after cooking, while it is still fluid, and spread it with a long knife. Once it cools, it thickens and becomes difficult to spread.

This recipe was translated from the Slovak original: Kráľovská torta s orechmi a krémom z kondenzovaného mlieka