"1 cup of butter at room temperature (200 g)"
"1 1/2 cups plus 2 tablespoons of confectioner's sugar (150 g)"
"4 eggs"
"2 1/2 cups of hazelnuts, chopped (300 g)"
"1 tablespoon of vanilla extract"
"1 cup of heavy cream (240 ml)"
"1 cup of milk (240 ml)"
"1/4 cup of brandy (60 ml)"
"2 packages of Maria cookies (250 g each)"
FOR THE TOPPING
"1 can of condensed milk (395 g)"
"1 cup of heavy cream, whipped to stiff peaks (240 ml)"
"2 tablespoons of lemon juice"
"1 cup of butter at room temperature (200 g)"
"1 1/2 cups plus 2 tablespoons of confectioner's sugar (150 g)"
"4 eggs"
"2 1/2 cups of hazelnuts, chopped (300 g)"
"1 tablespoon of vanilla extract"
"1 cup of heavy cream (240 ml)"
"1 cup of milk (240 ml)"
"1/4 cup of brandy (60 ml)"
"2 packages of Maria cookies (250 g each)"
FOR THE TOPPING
"1 can of condensed milk (395 g)"
"1 cup of heavy cream, whipped to stiff peaks (240 ml)"
"2 tablespoons of lemon juice"
"In a blender, beat the butter with the confectioner's sugar and eggs until smooth"
"Add the hazelnuts, vanilla extract, and heavy cream and beat until well combined"
"Refrigerate for at least 30 minutes."
"In a large bowl, combine the milk with the brandy and soak the cookies in this mixture"
"Butter a mold of 25 cm diameter"
"Alternate layers of soaked cookie and reserved cream, ending with a layer of cookie"
"Refrigerate for at least 1 day or for at least 4 hours."
FOR THE TOPPING: In a saucepan with water, cook the condensed milk over low heat for 25 minutes, starting from the moment it starts to boil"
"Let cool completely before opening
Remove the can and discard the lid when it is fully cold"
"Unmold the pudding onto a decorative plate"
"Combine in a bowl the cooked condensed milk with the whipped cream and lemon juice"
"Place in a pastry bag, decorate the pudding, and serve."
Approximately 615 calories per serving
