Cake in chocolate glaze on cream with nuts and condensed milk

Prepare walnuts. We peel them from the shell. Fry in a dry frying pan over medium heat. So that they do not burn, be sure to stir. Thanks to roasting, the nuts will become more fragrant, golden. Cool it down. We choose the most beautiful nuts and put them aside. We will need them for decoration. The rest are transferred to the thicket of the blender and crushed, but not into very fine crumbs.
Preparing a biscuit. Eggs should be at room temperature. Therefore, we take them out of the refrigerator in advance. We break it into the bowl of the mixer. Beat for about 1 minute until foam appears.
Continuing to beat, add sugar in parts. You should get a thick mass. The amount of sugar can be changed according to your taste. Remember that the cream is already sweet enough.
Sift the flour together with baking powder. Mix with a whisk. Add portions to the egg mixture with sugar. Mix it. At the very end, add the fourth part of the chopped nuts.
Heat the oven to 180 degrees. Two detachable molds with a diameter of 23 cm are covered with baking paper. It is not necessary to lubricate with oil.
If you have only one mold, you will have to bake in two sets. Or bake one tall sponge cake and then cut it.
Heat the oven to 180 degrees. Bake the cakes for about 20-30 minutes. The oven door cannot be opened during cooking, otherwise the biscuit will settle.
We don't get the finished biscuit right away. Leave it for a few minutes in the cooling oven. We take it out. We wait for another five minutes, With a sharp knife we carefully draw along the sides of the mold, separating the cake from the walls. Carefully turn the biscuit onto the grill. We remove the paper. We do this with another cake.
Now let's prepare the cream. Pour condensed milk into a small saucepan. Add two yolks, vanilla. Pour in a tablespoon of water. Mix with a whisk. We put it on the stove. Cook on low heat for about 7 minutes until slightly thickened. Do not stop stirring. It is important not to allow the mass to boil. Let the condensed milk cool completely.
Beat the softened butter for about 5 minutes with a mixer. Gradually add condensed milk, continuing whipping.
We put aside a glass of the finished cream. In the rest of the pour another fourth of the nuts.
So that the cakes are not too dry, we will prepare the syrup. Pour warm water into a glass. Pour a couple of tablespoons of sugar. Stir until the sugar dissolves. If you have rum, cognac or liqueur, pour in 3 spoons for flavor.
The most creative stage is the formation of the cake. Cut out 3 rectangles from the parchment. We cover the edges of the dish with them. This is necessary so that the plate remains clean after the cake is formed.
We spread the first cake. We impregnate it with syrup. We distribute the nut cream on top. It is convenient to apply it with a cooking bag. We level the surface. Spread on top of the second cake. Also impregnate with syrup. We smear the side and top of the cake with cream.
We take a nut crumb in the palm of our hand and decorate the side of the cake with it, slightly pressing down. Take out the paper.
Cooking ganache. Chocolate (100 g) is broken into pieces and sent to a saucepan. Bring the cream to a boil. Pour them into the chocolate. Cover with a lid. Leave for 15 minutes. Using a whisk, beat the ganache to a homogeneous and smooth texture. Evenly distribute the ganache over the top of the cake. Decorate with whole nuts and crumbs. You can put meringue on the edges.
We hide the cake in the refrigerator for a few hours. If time is waiting, then leave it for the whole night. So it will soak better.
Take out the cake with walnuts and condensed milk from the refrigerator. Let it warm up to room temperature.