Nut Biscuit (mold diameter 7 inch)

  • 190 grams (6.70 ounces) eggs
  • 100 grams (3.55 ounces) sugar
  • vanilla extract to taste
  • 100 grams (3.55 ounces) flour
  • 20 grams (0.70 ounces) corn starch
  • 6 grams (0.20 ounces) baking powder
  • 25 grams (0.90 ounces) vegetable oil (olive/sunflower)
  • 40 grams (1.40 ounces) milk
  • 75 grams (2.65 ounces) walnuts

Crispy Nut Biscuit

  • 100 grams (3.55 ounces) sugar
  • 88 grams (3.10 ounces) egg whites
  • 135 grams (4.75 ounces) cashews
  • 20 grams (0.70 ounces) flour
  • vanilla to taste

Fried Bananas

  • 1 large banana or 2 small bananas
  • 30 grams (1.05 ounces) brown sugar
  • 50 grams (1.75 ounces) butter

Creamy Custard with Cream Cheese

  • 500 grams (17.65 ounces) cream cheese
  • 100 grams (3.55 ounces) cream
  • 70 grams (2.45 ounces) powdered sugar


  • 340 grams (12.00 ounces) cream cheese
  • 115 grams (4.05 ounces) butter
  • 80 grams (2.80 ounces) powdered sugar


  • Mixing Bowls

    Use different sizes to keep your wet and dry ingredients separate until you're ready to combine them.

  • Electric Mixer

    An electric mixer is essential for getting the perfect fluffy egg and sugar mixture.

  • Sifter

    Sifting your flour and other dry ingredients will help avoid lumps and ensure a smooth batter.

  • Spatula

    A good quality spatula is useful for gently folding ingredients together and scraping down the sides of mixing bowls.

  • 7-inch Cake Molds

    You’ll need these molds to shape your nut biscuit layers perfectly!

  • Parchment Paper

    Lining your baking sheets with parchment paper prevents sticking and makes for easy cleanup.


Step 1

Introduction: Another insanely tasty filling! Delicate fragrant nut biscuit layers and a crispy nut layer with a tender cream will provide you with real pleasure! Be sure to recommend this cake to your loved ones. Everyone will love it.

Step 2

Nut Biscuit (diameter 7 inch): Tip: Preheat your oven to 356°F (180°C). Whip the eggs with sugar until fluffy, then add vanilla extract. Sift and mix dry ingredients together, and gently fold them into the egg mixture using a spatula. Combine a small portion of the batter with the milk and vegetable oil, mix well, and then fold it back into the remaining batter. Finally, stir in the nuts. Bake until a skewer comes out dry.

Step 3

Crispy Nut Biscuit: Tip: Preheat your oven to between 302°F and 320°F (150°C to 160°C). Fry the cashews and then grind them in a blender. Mix the ground nuts with the flour and a portion of the sugar (about 2.45 ounces). Whip the egg whites with the remaining sugar and vanilla until they form medium-stiff peaks. Gently fold the nut mixture into the egg whites without deflating them. Draw a 7-inch diameter circle on parchment paper and use a pastry bag to pipe the dough onto the circle. Bake for about 60 minutes. After baking, let the cake sit at room temperature for a day. Once rested, carefully remove it from the parchment and coat both sides with melted chocolate. Let the chocolate set completely.

Step 4

Fried Bananas: Tip: Peel the banana(s) and cut into circles or slices. In a frying pan, melt the butter and add the sugar. Cook for 2-3 minutes, then add the banana slices. Fry on both sides for about 2 minutes until caramelized. Let them cool down before serving.

Step 5

Creamy Custard with Cream Cheese: Make sure all the ingredients are cold. In a bowl, combine cream cheese, cream, and powdered sugar. Whip until the mixture is firm. Tip: For a finishing coat, you can use this custard combined with buttercream, or swap it out for a cream-based filling.

Step 6

Buttercream: Whip the softened butter with powdered sugar until light and fluffy. Gradually add the cream cheese in parts, mixing until the texture is smooth.

Step 7

Final Touch: Enjoy your tea!


Once your nut biscuit pastry is ready, it's perfect for various occasions. ✨ **Serve it as an elegant dessert at a dinner party, where its layers will impress your guests both visually and gastronomically.** For a more casual approach, enjoy it with your afternoon tea or coffee; the delicious combination of creamy and crispy textures will meld perfectly with a warm beverage. ❤️ If you're planning a festive gathering, garnish the pastry with some fresh fruits or a dusting of powdered sugar to give it that extra sparkle. 🍓✨ Truth be told, one slice of this nut biscuit pastry can elevate even the simplest of moments into something special. Share it with your loved ones and watch as their faces light up with delight. 🎉😊


For those who need to avoid gluten or animal products, there’s no need to fret! 🌿 **Gluten-Free Variation: Use a gluten-free flour blend in place of the regular flour**, and make sure your baking powder is also certified gluten-free. **Vegan Variation 🌱: Replace the eggs with a commercial egg replacer or a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg).** Use a plant-based milk like almond or oat, and opt for vegan butter and cream cheese alternatives. These changes will ensure that everyone can enjoy this delightful pastry without any worries.


  • I’m new to baking, how do I know when my nut biscuit is done?

    Insert a skewer into the center of the biscuit; if it comes out clean, it's done. If there’s batter on the skewer, continue baking and check again in a few minutes.

  • Can I use a different type of nut?

    Absolutely! Feel free to experiment with almonds, pecans, or even a mix of your favorite nuts.

  • How do I prevent my egg whites from deflating during mixing?

    Make sure to gently fold in the other ingredients using a spatula to keep the mixture airy and fluffy.

  • Should I refrigerate the pastry after assembling it?

    Yes, it's best to refrigerate it for at least an hour to let the flavors meld together and to maintain the structure of the pastry.

  • How do I achieve a smooth buttercream texture?

    Ensure that your butter and cream cheese are at room temperature before mixing; this helps achieve a silky-smooth consistency.

  • Can I make the components in advance?

    Absolutely! You can make the nut biscuits and the creamy custard a day ahead and assemble them when you're ready to serve.

Nutrition facts

Recipe Yield:1 cake, approximately 12 servings
Calories:350-400 calories per serving
Calories (Min - Max):350 - 400
Total Fat:25g
Saturated Fat:10g
Total Carbohydrate:30g
Total Sugars:20g