1 cup unsalted butter (200 g)
1 2/3 cups all-purpose flour (150 g)
4 large egg whites
300 g chopped walnuts
1 teaspoon vanilla extract
1 cup heavy cream
2 packages of Maria cookies (250 g each)
1 cup milk
1/4 cup brandy
For decoration
1 can sweetened condensed milk (395 g)
1 cup whipped heavy cream, stiff peaks formed
2 tablespoons freshly squeezed lime juice
1 cup unsalted butter (200 g)
1 2/3 cups all-purpose flour (150 g)
4 large egg whites
300 g chopped walnuts
1 teaspoon vanilla extract
1 cup heavy cream
2 packages of Maria cookies (250 g each)
1 cup milk
1/4 cup brandy
For decoration
1 can sweetened condensed milk (395 g)
1 cup whipped heavy cream, stiff peaks formed
2 tablespoons freshly squeezed lime juice
Beat the butter with the eggs and flour to form a light creamy mixture
Add the walnuts, vanilla extract, and heavy cream
Let it set in the refrigerator. Reserve
Soak the cookies in milk mixed with brandy
In a 25 cm diameter pan, make a layer of soaked cookies and top with a layer of creamy mixture
Repeat until all ingredients are used up
Let it set in the refrigerator for 4 to 5 hours or overnight
Unmold
In a steam-proof pan with water, cook the can of sweetened condensed milk over low heat for 25 minutes, counting from when the pressure starts
Wait for it to cool slightly, then open the pan and remove the can
Wait for the sweetened condensed milk to cool completely
Unmold the cake
Mix the cooked sweetened condensed milk with whipped heavy cream and lime juice
Place in a pastry bag and decorate the cake
637 calories per serving
