1 can of condensed milk with 397g
100g of sugar
270g unleavened wheat flour
1 teaspoon baking powder
To the roof:
150g of sugar
90g chopped walnuts
1. Start by making the cake.
In a bowl, beat the butter with the sugar.
Break the eggs and separate the yolks from the whites.
Add the egg yolks one by one to the butter cream and the egg whites in a bowl.
Add the condensed milk to the cream and beat until smooth.
2. Beat the egg whites until stiff.
Alternately, wrap the flour, baking powder and egg whites with the cream.
3. Place the cake dough, in a previously greased and buttered and floured form.
Take to the preheated oven at 170º and cook for 30 to 40 minutes.
After the cake is baked, remove it and unmold.
4. For coverage:
In a frying pan, bring the butter to the heat and let it warm.
Add the sugar and stir constantly until it turns a brownish cream.
Finally, add the walnuts and stir until they start to look roasted.
Cover the cake immediately and let it cool.
After the cold cake, it is ready to serve.