Nut cake with cream cheese

Nut cake with cream cheese – the perfect combination of nut cakes with cream cheese. Hot cream cheese (with boiled condensed milk) permeates the cakes very well, the bread is soft, delicate and elegant. We advise you to try it.

Nut cake with cream cheese – ingredients

  • For nut cakes:
  • Eggs – 6 pieces.
  • Ground nuts – 250 g.
  • Sugar – 150 g.
  • Flour – 70 g.
  • Baking powder – 1 tsp.
  • For cream cheese:
  • Three times ground cheese – 1 kg.
  • Oil – 150
  • Boiled condensed milk – 1 can (500 g).
  • Starch – 2 tbsp.
  • Eggs – 3 pieces.
  • Milk – ΒΌ cup.
  • Additionally:
  • Cocoa.

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Nut cake with cheese cream – recipe


Separate the proteins from the yolks. Beat the egg whites to a stable foam. Add sugar one spoon at a time, beating well each time. Add yolks one by one, beat at the lowest speed of the mixer.

Mix the flour with baking powder and nuts, add to the egg mass, carefully mix with a spatula.

Cover the form (25×35) with parchment, transfer the dough, level it. Bake at a temperature of 180 degrees for 35-40 minutes, until a “dry match”. Cut into 2 thin cakes.

Cheese cream

Beat eggs with milk and starch.

Put butter in a pan, melt it, add condensed milk, heat it up, stirring constantly, until the mass becomes homogeneous.

Add cheese, mix well. Cook until boiling, stirring constantly. When the mass begins to boil, add the egg mixture. Stir and cook until thickened.

Spread half of the hot cream on the bottom cake, cover with the second cake, spread the rest of the cream, level it.

We send the braid to the refrigerator for 6-8 hours. Sprinkle cocoa before serving.

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