Boiled Condensed Milk Cake with Walnuts

Boiled condensed milk cake with walnuts is airy, fragrant, and really simple: the whole batter is whipped with a mixer in one bowl, no butter or sour cream needed. Boiled condensed milk gives it a toffee flavor, while chopped walnuts add crunch. Bake it and treat your family!

Boiled Condensed Milk Cake with Walnuts

An airy, fragrant cake made with boiled condensed milk and chopped walnuts - the batter whips up with a mixer in just minutes.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Pies

Cuisine: Home cooking

Ingredients Method Notes

Ingredients

  

• 90 g flour
• 2 eggs
• 200 g condensed milk boiled
• 50 ml vegetable oil plus more for greasing the pan
• 50 g sugar
• 80 g walnuts chopped
• 1 tsp baking powder

Method

 

1. Whip the eggs with the sugar with a mixer until fluffy. Add the vegetable oil and boiled condensed milk and whip again.
2. Sift in the flour with the baking powder and whip well with the mixer. Turn off the mixer, add the chopped walnuts, and mix.
   
3. Spread the batter into a pan greased with vegetable oil (I use an 18 cm ceramic one).
   
4. Bake in an oven preheated to 180°C for 20-25 minutes. Check for doneness with a skewer.
   
5. Let the cake cool and serve. Enjoy!
   

Notes

The boiled condensed milk is easier to mix in if it's at room temperature - the batter will come out smooth.

Tips

• Pan: I use an 18 cm ceramic one - the cake turns out tall and bakes through evenly.
• Nuts: fold them in with a spatula only after turning off the mixer - this keeps the batter airy.
• Check for doneness with a wooden skewer - it should come out dry from the center.