You can cook this cake not only with peanuts, you can take any other nuts, so the cake can be safely called "Ladybug" Nut cake. The cake contains thin shortbread cakes with the addition of ground peanuts and cream with boiled condensed milk. Personally, I remember this cake in this sandy version, since we always prepared the cream on the basis of butter and boiled condensed milk, but on the Internet I found another version of this delicious cake - based on cream and boiled condensed milk. As a result, the cake is different in texture, it is tender, soft, one might even say creamy and tastes like a different cake. Which of the options to choose, at your discretion, I love both recipes, but today I propose to make the cake in such a soft version. Let's cook!

For the recipe we need:

For a dough for 9 cakes with a diameter of 20 cm:
250 g flour
150 g butter
100 g sugar
1 large egg
1 tbsp. a spoonful of boiled condensed milk
130 g peanuts
1 teaspoon baking powder for dough
a pinch of salt

For the cream:
Option 1:
300 ml cream 33-35%
1 can of boiled condensed milk (without 1 tablespoon)
30 g chocolate

Option 2:
1-1.5 cans of boiled condensed milk (without 1 tablespoon)
200 g butter
30 g chocolate

50 g peanuts for cake decorating

Cake weight - 1.4 kg

COOKING:

Sift the flour and mix with baking powder and salt. Grind the peanuts into fine grains. Pre-dry it in a dry frying pan and remove the husk. Put a handful of peanuts in a coffee grinder and grind them into fine grains with pulses. It is not necessary to grind very finely to flour, but at the same time we make sure that there are no large pieces left. Here is such a crumble as a result.

Place the butter in the mixer bowl. The butter must be taken out of the refrigerator in advance and allowed to warm. It should be soft so that a fingerprint remains on the oil, but at the same time, the oil should not melt, it should not be so soft that you can easily push it through with your finger. Beat butter for 2-3 minutes, gradually add sugar and beat for another 3-5 minutes. Put 1 tablespoon of boiled condensed milk with a heap and stir until smooth. Drive in a chicken egg

and mix well again until smooth. Periodically pick up the oil from the mixer walls so that it beats evenly, without impurities. Stir in ground peanuts and, last of all, stir in flour and baking powder. Mix the flour as quickly as possible, do not knead the dough for a long time so that the dough does not drag on. The main thing is to achieve uniformity, this will be quite enough. The dough is very soft, pleasant, slightly sticky, but very moderate.

If the dough is too sticky, you can add a little more flour.

We wrap the dough in cling film, roll it into a tourniquet and put it in the refrigerator for 30-40 minutes.

After refrigeration, the dough will be somewhat denser, but at the same time it will remain soft. Divide the dough into parts depending on the desired amount of cakes, I divided it into 8 parts.

Roll each piece of dough thinly directly on baking paper, use flour very sparingly during rolling and only if necessary, if the dough suddenly starts to stick to the rolling pin. The thickness of the roll is at your discretion, I usually roll it very thin. We cut out a cake from each piece of dough, I cut it out with a pan lid, diameter 20 cm.

Remove and collect excess dough. Prick the cake thickly with a fork.

We bake in an oven preheated to 200 ° C until golden brown for about 5-7 minutes. While this cake is baking, roll out the next cake. Remove the baked cake from the baking sheet, drag the next rolled cake onto the baking sheet, put it in the oven, and immediately remove the baked cake from a sheet of baking paper.

Transfer to a flat surface and let cool completely. The loosened sheet can be reused for baking the next crust. Baked cakes can be stacked. In total, from this amount of dough, I baked 9 cakes.

The trimmings remaining from the baking of the last cake are thinly rolled out and baked to a more intense color than the cakes. We knead it into crumbs and then we will use it to sprinkle the sides of the cake.

Let's start with the cream. Beat the cream until steady. In order for the cream to whip easily and willingly, it must be fatty and very cold, so they must be in the refrigerator until you start working with the cream. In a separate bowl, beat the boiled condensed milk. As a rule, boiled condensed milk is quite thick, so in order to dilute it, add a couple of tablespoons of whipped cream to the boiled condensed milk.

And we work well with a mixer. The rest of the cream can also be mixed in with a mixer, but shortly, quickly, in order to preserve as much as possible the volume that we have achieved by whipping the cream. Finally, mix the grated chocolate into the cream.

We collect the cake as usual. We spread the cream between the cakes.

Set aside the amount of cream for 1 cake to coat the sides of the cake. Put the cakes in turn on a serving plate and coat with cream.

We spread the last cake, coat the sides of the cake with the deferred cream.

Sprinkle the cake with crumbs and chopped peanuts.

We remove the cake for several hours in the refrigerator for impregnation. Usually, it is recommended to cook such a cake the day before and leave it to soak for a whole day, so that the cake is guaranteed to be soaked well. Became tasty and soft.

Enjoy your tea!

Today we will delight lovers of shortbread pastries - we will prepare the “Lady” cake with peanuts and condensed milk. Let's put together a multilayer "stack" of thin crumbly cakes in tandem with butter caramel cream. To obtain a rich taste, we replace part of the flour when kneading the dough with nut crumbs, and also add a couple of tablespoons of boiled condensed milk.

Embodying the recipe for the peanut cake "Cow", we achieve fine uniform rolling of flour blanks. So, after impregnation, the layers turn out to be delicate, measuredly moisturized, and lose their fragility. Gathering the finished product, we alternate between brittle cakes and “silky” cream layers. With the final decor on the top of the cake, we draw the lines of an improvised cobweb. Be sure to leave the dessert overnight to soften, and serve with tea to the delight of homemade sweet tooths.

Ingredients:

For the test:

• butter - 200 g;
• eggs - 2 pcs.;
• roasted peanuts - 150 g;
• sugar - 120 g;
• boiled condensed milk - 2 tbsp. spoons;
• baking powder - 1 tsp;
• flour - 300-350 g.

For the cream:

• cream 33% -35% - 500 g;
• boiled condensed milk - 350 g.

Peanut cake "Lady" with condensed milk recipe

1. Beat eggs with sugar until fluffy, lightened mass.
   
2. Add condensed milk and butter softened at room temperature, cut into random pieces. Whisk lightly. We get a viscous oil mass.
   
3. We peel the fried peanuts. Grind in a blender bowl and pour into the oil mixture. Stir with a spoon until the peanut crumbs are evenly distributed.
   
4. Mix half a serving of flour (about 150 g) with baking powder. After sifting, add to the butter-nut mass, stir.
   
5. Gradually add the rest of the flour. Stir in it with a spoon or by hand. You should have a very soft and slightly sticky dough. We wrap the flour lump with cling film and put it in the refrigerator for 30-40 minutes.
   
6. We divide the cooled mass into 7 equal parts - to make the portions the same, you can use a kitchen scale. We take one blank, place it on a sheet of parchment paper, cover it with cling film on top. We roll out the thinnest layer. The wrap will prevent the cakes from sticking to the rolling pin, so there is no need to clog the dough with excess flour.
   
7. We remove the film. We put a lid from a saucepan or a plate with a diameter of 20-21 cm. We outline the contour of the cake with a sharp knife.
   
8. Collect the cuttings and set them aside. We transfer the paper with the cake to a baking sheet and send it to the oven preheated to 180 degrees.
   
9. Bake until lightly browned around the edges, on average, baking time is 5-10 minutes. Thin cakes very quickly reach readiness, so we carefully monitor that they do not start to burn. While the first layer of dough is being baked, roll out the next, etc.
   
10. We collect the trimmings, form another round cake. A total of 8 thin cakes are obtained. The shortbread cakes are very fragile, so you need to be careful when transferring to a plate and assembling the cake.
    
11. We roll out all the rest of the dough into a layer of arbitrary shape, bake. We will cut this part in the future and use it to sprinkle the cake.
    

    Peanut cake cream

12. Whip the cooled cream until thickened. As soon as the stains from the whisks cease to float, we stop the mixer.
    
13. Whisk the condensed milk in a separate bowl. We combine creamy and condensed milk mass. We work again with a mixer, but not for long - only until a smooth, uniformly colored cream is obtained.
    
14. We collect the cake. We generously coat the sand layer with a portion of caramel cream.
    
15. We spread the next cake, grease it again, etc. Cover the assembled "stack" with cream on all sides.
    
16. Grind the remaining layer of dough scraps into crumbs - you can manually or using a blender. Sprinkle the sides of the dessert, pressing the crumbly mixture with your palm. Optionally, we decorate the top of the cake - in our example, a kind of cobweb is drawn with melted chocolate (as in the recipe

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classmates

The unusually delicious and delicate nut cake "Ladybug" will win you over from the first spoon. I propose to bake for the New Year's table. It is not difficult and fast to cook it, and the products are the most ordinary, which are in any store, and you can bake it in advance.

Recipe:

For the test:

• 250 grams of flour;
• 150 grams of butter:
• 1 large egg;
• 100 grams of sugar;
• 1 tablespoon of boiled condensed milk;
• 130 grams of peanuts;
• 1 pinch of salt;
• 1 teaspoon baking powder.

For the cream:

• 400 milliliters of cream 33%;
• 1 can of boiled condensed milk (without 1 spoon);
• 50 grams of chocolate.

For decoration:

• 50 grams of peanuts.

How to cook, step by step instructions with a photo

Fry all the peanuts

Then we clean it, grind 130 grams in a blender to small crumbs

Now let's start preparing the cake dough. Mix soft butter with a mixer, add sugar, a pinch of salt

Beat with sugar, add egg

Beat with an egg, add a spoonful of boiled condensed milk, mix, then add nut crumbs

Mix with crumb

Add flour with baking powder, and knead the dough with your hands

Roll the dough into a tourniquet, wrap it in foil

Let's put it in the refrigerator for 40 minutes. We take out the rested dough, cut it into 8 equal parts

Let's roll a ball out of each part. We take baking paper, 2 cuts, on one sheet of paper, roll out one ball, cut out a circle with a diameter of 20 centimeters. You can use a plate or a saucepan lid for cutting.

We transfer the cake blank directly on the paper to a baking sheet and bake at 180 degrees until lightly browned. While one cake is being baked, we are on the second sheet of paper, roll out the second cake, We take out the baked cake from the oven, put the next sheet of paper with the blank in its place and put it in the oven again. Turn the cake over on a flat surface, remove the baking paper from it, let it cool. Roll out the next cake on the same sheet of paper. We put the finished cakes in a pile.

We also roll out the scraps from the cakes and bake the cakes, bake the last cuts, only brown them more, when they cool down, turn them into crumbs that will be used to decorate the cake. All the cakes are ready, let them cool down, and we will work on the cream. Whisk the chilled cream until steady.

In another bowl, mix boiled condensed milk with a couple of tablespoons of whipped cream

Add condensed milk to the cream in small portions

Mix

Let's eat chilled chocolate on a grater

Add to cream

Stir, the cream is ready

We begin to collect the cake. We lay out all the cakes on the table, divide the cream, putting about the same amount of cream in the middle of each cake, leave a little cream to coat the side of the cake. Put the cake on a cake base or a dish, spread the cream on the cake

Put another cake on top, spread the cream, etc. Cover the sides of the cake with cream, sprinkle with crumbs, decorate the top of the cake with peanuts, crumbs and grated chocolate

Let it stand on the table for a couple of hours, soak it, then put it in the refrigerator overnight. The cake will be especially tasty the next day.

Enjoy your tea!

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Cake "Korovka" is a very delicate, tasty nut cake, based on the recipe of which are shortbread cakes. Peanuts are used here, but it is perfectly acceptable to replace them with other nuts.

Ingredients for the cake Cow

For the dough (it turns out 8 cakes):

• butter - 150 g;
• wheat flour - 250 g;
• egg -1 piece;
• fried peanuts - 140 g;
• boiled condensed milk - 1 tablespoon;
• sugar - 100 g;
• baking powder for dough - 1 teaspoon;
• salt on the tip of a knife.

For the cream:

• cream fat content from 30% - 300 ml;
• boiled condensed milk - 1 can without one tablespoon;
• chocolate - 30 g.

For sprinkling:

• peanuts - 50 g.

Cooking a delicate cake Cow

Follow the steps carefully. For those who like a very nutty couscous, peanuts can be lightly fried.

Dough

Dry the peanuts a little and exfoliate the husks. Grind the nuts into small crumbs.

Whisk the softened butter for about 5 minutes.

Add sugar gradually and continue beating for another 3 minutes.

Add boiled condensed milk, walk well with a mixer.

Beat in an egg, mix the dough.

Put in the peanut crumbs, mix everything.

Add baking powder to flour, sift into dough.

Knead the dough until the mass is uniform. The dough should be soft, sticky, but not strong, you can add flour if it is very sticky. Shape the dough into a sausage, wrap with cling film and refrigerate for 50 minutes.

Divide the chilled dough into eight equal parts. Place the dough on a parchment or silicone mat, cover with a plastic bag on top and roll out into a thin layer. Cut out a circle with a lid, prick with a fork.

Bake the cakes at 200ºC until they are golden brown.

While the cake is baking, roll out the next one. After all the cakes are ready, collect the dough trimmings and roll them into a layer and bake too. Then it must be crushed and used to sprinkle the cake.

Cream

Pre-cool the whipping cream, pour into a bowl for whipping and beat until fluffy.

Then gradually add boiled condensed milk, each time, stirring the cream well with a mixer. When you add all the condensed milk, make sure the cream is smooth.

Add finely grated chocolate. Stir the cream.

Assembling the cake

Put a little cream on the cakes, distribute evenly over the entire surface and put in a pile.