Cake “Food of the Gods” with Walnuts

Name: Cake “Food of the Gods” with Walnuts
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 250 g Wheat flour; 380 g Condensed milk; 100 g Dark chocolate

Beautiful on the outside and very easy to prepare! Cake “Food of the Gods” with walnuts is simpler than it looks. Cocoa-condensed milk buttercream pairs perfectly with soft nutty sponge layers. Even a beginner can handle this recipe, and guests will remember not only the name but also the flavor!

4.5

(15)

Updated : 03 October, 2025

Easy

More than 1 hour.

Ingredients

Batter

250 grams

Wheat flour

200 grams

Sour cream

150 grams

Walnut

150 grams

Sugar

3

Eggs

1 teaspoon

Baking soda

Cream

380 grams

Condensed milk

200 grams

Butter

1 tablespoon

Cocoa

Glaze

100 grams

Dark chocolate

50 milliliters

Cream

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

This cake is much easier to prepare than it seems. First, prepare all ingredients for the batter. Use premium flour, large eggs, and 20% sour cream. Adjust sugar to taste since condensed milk will be in the cream.

Step 2

Mix sour cream with baking soda. Let sit 10 minutes until bubbles appear and the sour cream thins. You may replace sour cream with full-fat kefir.

Step 3

Rinse walnuts, toast lightly in a dry skillet, then grind into fine crumbs in a blender.

Step 4

Beat eggs with sugar until fluffy. Don’t overbeat until stiff white foam - it should stay airy to help lift the cake along with soda.

Step 5

Add the sour cream-soda mix into the eggs and beat again.

Step 6

Sift flour and gradually add into the egg mixture, mixing each time until smooth.

Step 7

Adjust flour as needed: the batter should be thick and stretchy.

Step 8

Stir in the ground walnuts.

Step 9

Line a 20-22 cm (8-9 inch) baking pan with parchment, grease with butter, and spread in the batter. Bake in a preheated oven at 180°C (350°F) for 35-40 minutes. Do not open the oven door for the first 25-30 minutes.

Step 10

For the cream: use room temperature butter. Choose real condensed milk (8.5% fat, no substitutes).

Step 11

Beat soft butter until fluffy, then gradually add condensed milk while beating.

Step 12

At the end, add cocoa powder and beat until smooth.

Step 13

The cream should be fluffy yet dense, not runny.

Step 14

Cool the baked sponge on a rack, then cut it in half horizontally: one thinner base layer and one thicker layer.

Step 15

Spread part of the cream over the thinner sponge base.

Step 16

Crumble the thicker sponge into small pieces. Mix these crumbs with the remaining cream.

Step 17

Pile this creamy sponge mixture on top of the base layer.

Step 18

Optionally, prepare glaze - use store-bought topping or homemade.

Step 19

For glaze: melt chocolate with cream over low heat until smooth.

Step 20

Pour the glaze over the cake (a piping bag works well). Chill the cake in the fridge for 2-3 hours.

Step 21

Before serving, slice, decorate with mint, and enjoy!