Nuts and more nuts are the reason to make this deceptively simple cake, which is made moist with the additon of sweetened condensed milk in the batter, and also light and airy thanks to having beaten egg whites (along with the nuts) folded in. More nuts are pressed into the creamy, buttery, chocolate frosting that coats the cake. You can use walnuts, pecans, hazelnuts, almonds, or whatever nuts you prefer.


  • 100 grams butter
  • 1 can sweetened condensed milk
  • 4 eggs (yolks and whites separated)
  • 1 cup flour (sifted)
  • 1 teaspoon baking powder (sifted)
  • 1 cup chopped nuts
  • 200 grams unsalted butter
  • 1/2 cup cocoa powder
  • 1 can sweetened condensed milk
  • chopped nuts
  • walnuts (shelled)


  1. Preheat the oven to 180 degrees Celsius.
  2. Beat the butter and condensed milk until creamy. Add the egg yolks and continue to beat. Add the sifted flour and baking powder, chopped nuts, and egg whites and mix gently. Line a baking dish with parchment paper and butter generously. Spread the batter in the baking dish and place it in the oven for 30 minutes.
  3. To make the frosting, beat the butter in a mixer until lightened. Beat in the the cocoa powder. Slowly whisk in the condensed milk until the frosting is smooth and creamy.
  4. Coat the cake with the frosting. Sprinkle the sides with chopped nuts. Finally, decorate with whole walnuts.
Discover more recipes from As receitas lá de casa


Yummly User