Venezuelan Nut Cake

Состав / Ингредиенты:

• Eggs 5 Pieces
• Sugar 200 Grams
• Milk 125 Milliliters
• Crepe flour 125 Grams
• Olive oil 1 Tbsp
• Walnuts (chopped) 125 Grams
• Sweetened condensed milk (cooked) 300 Grams
• Cream (22% fat) 140 Milliliters
• Bitter chocolate 100 Grams

	Separate the egg whites from the yolks. Beat the egg whites with sugar until stiff peaks form. Combine the yolks, milk, nuts, flour, and olive oil. Gently fold half of the resulting batter into the egg whites, mix smoothly, then carefully fold in the remaining batter. Preheat the oven to 160 °C. Pour the batter into a greased springform pan and bake for an hour. Allow to cool.
	Cut the cake horizontally into two layers. Spread sweetened condensed milk on one layer and cover it with the other half.
	Melt the chocolate in hot cream, let it cool slightly, and drizzle over the cake. Optionally, you can decorate the cake with candied fruits.