1 1/2 cups of chopped walnuts
1 cup of butter or margarine
2 1/4 cups of all-purpose flour
1 1/2 cups of confectioners' sugar
1 tablespoon of active dry yeast
1 cup of milk
1 tablespoon of vanilla extract
2 eggs
For the filling and topping
500g of confectioners' sugar
reserved butter or margarine
1 tablespoon of vanilla extract
1/4 to 1/3 cup of milk
reserved walnuts
1 1/2 cups of chopped walnuts
1 cup of butter or margarine
2 1/4 cups of all-purpose flour
1 1/2 cups of confectioners' sugar
1 tablespoon of active dry yeast
1 cup of milk
1 tablespoon of vanilla extract
2 eggs
For the filling and topping
500g of confectioners' sugar
reserved butter or margarine
1 tablespoon of vanilla extract
1/4 to 1/3 cup of milk
reserved walnuts
Preheat the oven to a moderate temperature (170°F)
Grease two 20-22cm round forms with butter or margarine and dust with flour
In a medium saucepan over low heat, combine the walnuts and butter or margarine
Cook, stirring constantly, until the butter browns
Drain and reserve the browned butter
In a large bowl, whisk together the flour, sugar, yeast, milk, vanilla extract, eggs, and 1/2 cup of browned butter
Beat at medium speed for 2 minutes and add 3/4 cup of reserved walnuts
Pour the batter into the prepared forms and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean
Let cool for 5 minutes, then turn onto plates
Prepare the filling: combine all ingredients except the walnuts in a bowl and beat well
Add the walnuts
Place one cake on a plate, spread half of the filling over it, and top with the other cake
Spread the remaining filling over the surface and sides
