Hazelnut & Condensed Milk Cracker Cake

Treat yourself and your family to your childhood favorite cake! This cake is new to me. The consistency is quite interesting — grainy. In the end it turned out delicious. The potatoes must be infused in the refrigerator so that the cakes acquire a more expressive, rich taste and become saturated.
cook time: 20 min
Lucas Halstead
Hazelnut & Condensed Milk Cracker Cake

Nutrition Facts (per serving)

397
Calories
17g
Fat
53g
Carbs
10g
Protein

Ingredients (7 portions)

Basic:

Sugar (or powdered sugar) 80 g
Butter (softened) 90 g
Milk (You may need a little more, or a little less.) 40 g
Vanillin to taste
Cocoa 2 tbsp
Condensed milk 120 g
Crackers (vanilla) 300 g
Hazelnut (purified) 0.25 cup

Recipe instructions

Step 1

Step 1
Prepare your ingredients. Buy hazelnuts roasted or fry them yourself in a dry frying pan. Letʼs start with the basics. Grind the crackers. It is very convenient to do this using a meat grinder.

Step 2

Step 2
Chop the nuts. Set aside a few larger pieces for the “eyes.” Mix chopped hazelnuts with rusk crumbs.

Step 3

Step 3
Place softened butter, vanillin, granulated sugar, condensed milk, and cocoa powder in a mixing bowl.

Step 4

Step 4
Stir thoroughly until sugar dissolves

Step 5

Step 5
Combine the resulting cream with the rusk-nut mixture. Stir.

Step 6

Step 6
You will get a crumbly mixture like this

Step 7

Step 7
Add milk. Add milk gradually, achieving the desired consistency so that the mass becomes sticky and holds its shape well.

Step 8

Step 8
Letʼs make potatoes. Remember how you make snowballs, and here you take part of the dough and form a dense lump, compacting it. After this, give it the desired shape. Ready-made cakes can be rolled in a mixture of cocoa powder and powdered sugar. Make sprout eyes from the nuts. The cakes need to sit in the refrigerator for a couple of hours.

Step 9

Step 9
Serve the finished cakes with tea or coffee. Enjoy your tea!

Additional rubrics

Related recipes