Delicious Cake "Food of the Gods"

Biscuit

1. Break 4 chicken eggs into the bowl of the combine and pour 400 g of granulated sugar. Beat the ingredients at high speed for 10 minutes. There we add 5 g of baking soda and 350 g of sour cream, the fat content of which is at least 15%. Continue mixing for another 3 minutes.
2. Using a blender, grind 200 g of walnuts until crushed.
3. Separately, sift through a fine sieve 400 g of premium flour.
4. Half of the total mass of walnuts and sifted flour are added to the bowl of the combine to the rest of the products and knead a homogeneous biscuit dough.
5. Divide the dough into two identical parts by eye, after which each of them is laid out in round shapes with a diameter of 22 cm. Previously, we cover the baking dish with baking paper.
6. We bake two cakes at a temperature of 170-180 ° C for 30-40 minutes. The readiness of the biscuit is checked either with a toothpick or with a wooden skewer. We take out the finished biscuit from the oven and leave at room temperature until completely cooled.
7. Remove the cooled cakes from the mold, and with a long knife we ​​cut off the top of each biscuit. Cut the tops into small cubes and put them in a separate container.

Cream

1. We send 400 g of pre-softened butter to the bowl of the combine.
2. Beat the product at high speed for 5-7 minutes. After this time, pour 2 cans of condensed milk into the same place and continue whisking for another 3 minutes.
3. Separately, sift through a fine sieve 120 g of cocoa, and then send it to the bowl for the rest of the products.
4. We mix the components until a homogeneous consistency is obtained. Add sliced ​​biscuit and 100 g chopped walnuts to the cream.

First build

1. On a flat plate we place a round metal ring, which will help to give and maintain the shape of the upcoming cake. In the center of the ring we spread the biscuit cake. On top of the cake we spread the whole cream and carefully ram it.
2. On top of the filling, spread the second biscuit cake and gently press it. We send the workpiece to the refrigerator for at least 6 hours.

Cream for coating

1. Softened butter in an amount of 180 g, beat in the bowl of the combine for 5-7 minutes. Without turning off the device, add 180 g of condensed milk to the butter. Beat the ingredients until a homogeneous consistency is obtained. After 6 hours, remove the cake from the refrigerator and carefully cover it on all sides with the prepared cream. We use only half of the total mass.We send the product to the refrigerator for another half hour.

Chocolate smudges

1. Pour 100 ml of fat cream into the stew-pan and warm them very much, but in no case boil it. Add 100 g of dark chocolate to the hot cream. We stir the components until the sweet product is completely dissolved and a homogeneous consistency is obtained. After half an hour, remove the cake from the refrigerator and again cover it on all sides with the remaining cream. From above we draw chocolate smudges, and if desired, lay out fresh berries.
2. We remove the cake in the refrigerator for at least a couple of hours, and preferably at night.