Shortbread cake with boiled condensed milk & walnuts

Ingredients

Shortbread Cake Layers

5 egg yolks
200 grams (7.05 ounces) sugar
180 grams (6.35 ounces) butter
60 grams (2.12 ounces) sour cream
5 grams (0.18 ounces) baking soda
400 grams (14.11 ounces) flour

The Cream (Option 1)

750 grams (26.46 ounces) boiled condensed milk
250 grams (8.82 ounces) butter
350 grams (12.35 ounces) walnuts

The Cream (Option 2)

550 grams (19.4 ounces) boiled condensed milk
450 grams (15.87 ounces) whipping cream
350 grams (12.35 ounces) walnuts

Equipment

Mixing Bowls
Essential for combining your ingredients. Use multiple sizes for convenience.
Electric Mixer
Great for achieving fluffy mixtures. Ensure your butter is at room temperature for the best results.
Sifter
Helps incorporate air into your flour, which is crucial for light cake layers.
Rolling Pin
Perfect for rolling out even layers of dough. Lightly flour your rolling pin to prevent sticking.
Parchment Paper
Keeps your cake layers from sticking to the baking sheet, making cleanup a breeze.
Baking Sheet
Ensures your cake layers bake evenly. Consider lining it with parchment paper for easy removal.
Cling Film
Important for resting the dough and allowing flavors to meld together. Wrap it tightly to prevent drying out.

Instructions

Step 1

Step 1: Beat the egg yolks with sugar until light and fluffy. Make sure your eggs are at room temperature for better volume.

Step 2

Step 2: Add the softened butter and beat a little more. This helps to mix the butter evenly into the mixture.

Step 3

Step 3: Stir the baking soda into the sour cream and then blend into the main mixture.

Step 4

Step 4: Change your mixer attachment to a 'Hook' or 'Spatula'. Sift and add the flour gradually, mixing until a dough forms. Sifting the flour adds air to your mixture and removes lumps.

Step 5

Step 5: Wrap the dough in cling film and refrigerate for 2-3 hours. Resting the dough in the fridge helps it to be more manageable when rolling out.

Step 6

Step 6: Divide the dough into 12 equal parts. Roll out each part on parchment paper to a diameter of 16 cm (6.30 inches).

Step 7

Step 7: Preheat your oven to 338°F (170°C) in top-bottom mode. Bake each cake layer for 5-7 minutes. Keep an eye on the layers, they should be lightly golden.

Step 8

Step 8: Roast the walnuts and chop them finely. Roasting nuts enhances their flavor.

Step 9

Step 9: For Cream Option 1: Beat the softened butter until fluffy, then add the condensed milk and beat again. Incorporate roasted nuts. All ingredients should be at room temperature for the best results.

Step 10

Step 10: For Cream Option 2: Let the condensed milk sit out of the fridge for 30 minutes. Separately whip the cold cream until stiff peaks form. Whip the condensed milk a little and fold in the whipped cream in three parts, mixing well each time. Add the roasted nuts.

Step 11

Step 11: Spread approximately 90 grams (3.15 ounces) of cream with nuts onto each layer.

Step 12

Step 12: After assembling the cake, wrap it with cling film and let it sit at room temperature for a couple of hours to soak. Then refrigerate. Letting the cake soak in the fridge for a few days will enhance its flavor.

Servings

Let's talk about serving this masterpiece! 🎉 This pastry is a stunning centerpiece for parties and family gatherings. Place it on a beautiful cake stand adorned with a few fresh berries or delicate edible flowers, and voila - instant elegance! 🌸🍓

Thinking of pairing ideas? 🥂 A hot cup of coffee or a chilled glass of bubbly perfectly complements the rich layers of this pastry. Trust us, your tastebuds will thank you!

If you're feeling extra adventurous, why not pair this cake with a dollop of tangy fruit compote to contrast the sweetness of the condensed milk cream? It’s a match made in heaven! Or, serve alongside vanilla or caramel ice cream for a truly indulgent treat. 🍧🍨

Variations

Whether you're avoiding gluten or following a vegan lifestyle, we've got you covered! 🌿🌾

**For a gluten-free variation:** Substitute regular flour with a gluten-free blend, ensuring it has xanthan gum for structure. Bake as instructed, and you'll have a tasty, gluten-free delight. 🌟

**For a vegan variation:** Replace egg yolks with a flaxseed meal (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg yolk). Use vegan butter and opt for coconut cream in place of sour cream and whipping cream. Sweeten with your favorite plant-based condensed milk, and voilà! You've got a vegan version that's just as delicious. 🌱

Faq

Why is room temperature butter important?
Room temperature butter blends more smoothly with other ingredients, resulting in a finer texture and better rise.
Can I use a hand mixer instead of an electric mixer?
Absolutely! A hand mixer works just as well but may take a bit longer to achieve the light and fluffy texture we want.
Why do we need to refrigerate the dough?
Resting the dough in the fridge helps to solidify the fat, making the dough easier to roll and helping the layers hold their shape during baking.
Can I make the cake layers ahead of time?
Yes, you can! Store them in an airtight container or freeze them if you plan to make them more than a few days in advance. Just make sure they're completely cool before storing.
How can I ensure my cream is smooth?
Make sure all ingredients are at room temperature before mixing to avoid lumps. Gradually combining the ingredients also helps achieve a smooth consistency.
What's the best way to chop nuts for the cream?
To get an even grind, you can use a food processor. Just pulse a few times until the nuts are finely chopped, but not turned into a powder.