Орешек со сгущёнкой
Serves 1
Directions
- 1Combine plastic butter with sugar.
- 2Combine plastic butter with sugar.
- 3Combine plastic butter with sugar.
- 4Add eggs and whisk until white and increased in volume.
- 5Add eggs and whisk until white and increased in volume.
- 6Add eggs and whisk until white and increased in volume.
- 7Add the condensed milk and stir.
- 8Add the condensed milk and stir.
- 9Add the condensed milk and stir.
- 10Pour in the dry ingredients and quickly knead the dough.
- 11Pour in the dry ingredients and quickly knead the dough.
- 12Pour in the dry ingredients and quickly knead the dough.
- 13Refrigerate for one hour.
- 14Refrigerate for one hour.
- 15Refrigerate for one hour.
- 16Roll out the crusts to a thickness of 2 mm and cut with a ring with a diameter of 18 cm.
- 17Roll out the crusts to a thickness of 2 mm and cut with a ring with a diameter of 18 cm.
- 18Roll out the crusts to a thickness of 2 mm and cut with a ring with a diameter of 18 cm.
- 19Bake at 180°С for 5 minutes.
- 20Bake at 180°С for 5 minutes.
- 21Bake at 180°С for 5 minutes.
- 22Whisk the plastic butter until fluffy.
- 23Whisk the plastic butter until fluffy.
- 24Whisk the plastic butter until fluffy.
- 25Combine with condensed milk.
- 26Combine with condensed milk.
- 27Combine with condensed milk.
- 28Add walnuts, raisins and mix everything until smooth.
- 29Add walnuts, raisins and mix everything until smooth.
- 30Add walnuts, raisins and mix everything until smooth.
- 31Assemble the cake in a ring, alternating crust-cream.
- 32Assemble the cake in a ring, alternating crust-cream.
- 33Assemble the cake in a ring, alternating crust-cream.
- 34Prime the last layer and leave at room temperature for 3 hours, then refrigerate for 12 hours.
- 35Prime the last layer and leave at room temperature for 3 hours, then refrigerate for 12 hours.
- 36Prime the last layer and leave at room temperature for 3 hours, then refrigerate for 12 hours.
- 37Sprinkle the cake with crumbs from the remaining crusts.
- 38Sprinkle the cake with crumbs from the remaining crusts.
- 39Sprinkle the cake with crumbs from the remaining crusts.
- 40Make a depression, pipe cream using nozzle 2A and sprinkle with walnuts.
- 41Make a depression, pipe cream using nozzle 2A and sprinkle with walnuts.
- 42Make a depression, pipe cream using nozzle 2A and sprinkle with walnuts.
Ingredients
- 150 г Сливочное масло 82%
- 150 г Сливочное масло 82%
- 150 г Сливочное масло 82%
- 100 г Сахар
- 100 г Сахар
- 100 г Сахар
- 50 г Яйцо
- 50 г Яйцо
- 50 г Яйцо
- 50 г Вареная сгущенка
- 50 г Вареная сгущенка
- 50 г Вареная сгущенка
- 280 г Мука
- 280 г Мука
- 280 г Мука
- 4 г Разрыхлитель
- 4 г Разрыхлитель
- 4 г Разрыхлитель
- 1 г Соль
- 1 г Соль
- 1 г Соль
- 250 г Сливочное масло 82%
- 250 г Сливочное масло 82%
- 250 г Сливочное масло 82%
- 750 г Вареная сгущенка
- 750 г Вареная сгущенка
- 750 г Вареная сгущенка
- 60 г Грецкий орех
- 60 г Грецкий орех
- 60 г Грецкий орех
- 50 г Изюм
- 50 г Изюм
- 50 г Изюм
Equipment
mixing bowlmixerrolling pin18 cm ringspatulapiping bag
Tips
- Make a screenshot of ingredients to save
- To easily assemble the cake, use a press.