Walnut pastries - a thin sponge with ground walnuts, cut into rounds with a cutter, layered with an airy cream made from just two ingredients: whipped cream and condensed milk. Each pastry is stacked from three rounds, and it needs a couple of hours in the fridge before serving. They're absolutely fantastic - bake them at home and treat your loved ones!
Walnut Pastries with Whipped Cream and Condensed Milk
Individual pastries made from a thin walnut sponge, stacked from three rounds with a cream of whipped cream and condensed milk.
Ingredients
Method
Sponge
- Grind the walnuts with a blender.
- Whip the eggs into a fluffy foam, gradually adding the sugar in parts.
- Turn off the mixer, sift in the flour, add the ground walnuts, and fold in quickly.
- Spread the batter onto a parchment-lined baking sheet in a thin, even layer. Bake for 12-15 minutes in an oven preheated to 180°C.
- Take out the sponge and let it cool.
Cream
- Whip the cream into a thick, stiff foam, add the condensed milk, and whip once more. Tint the cream if you like. Transfer it to a piping bag.
Assembly
- Cut rounds out of the sponge sheet using a cutter.
- Layer each round with cream and stack the pastries three rounds high.
- Decorate the top however you like - I used glazed walnuts. Chill the pastries in the fridge for a couple of hours. Enjoy!
Notes
The number of pastries depends on the diameter of your cutter - count three rounds per serving.
Tips
- Fold in the flour and walnuts with the mixer off, and work quickly - otherwise the whipped egg mixture will deflate and the sponge will turn out dense.
- Spread the batter thin and even on the baking sheet: the thickness determines how neatly the rounds come out.
- Whip the cream to stiff peaks before adding the condensed milk, or the cream will turn out runny.
- Color: I tinted the cream a soft yellow, but that's entirely optional.
- Don't skip the couple of hours in the fridge: it lets the pastries set so they hold together when served.
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