Two-Layer Nut Cake

Name: Two-Layer Nut Cake
Ingredients: 200 g flour; 120 g butter; 120 g sugar; 50 g condensed milk; 50 g almonds (or peanuts); 2 eggs; 1 tbsp cognac (or wine); 1 tsp cocoa powder; 1/2 tsp baking powder; 1 packet vanilla sugar (10 g)

A wonderfully tender and delicious cake with a light, pleasant aroma — made up of two distinct layers. The bottom layer gets just a touch of cocoa powder, not enough to make it truly chocolatey, but just enough to give it a delicate hint of cocoa flavor. The top layer is light and studded with slightly crunchy nuts, all finished off with fragrant toasted nuts scattered across the surface. If you're hesitant about adding alcohol to cake batter, don't worry — there's nothing to be concerned about. All the alcohol will cook off, and it will simply lend the cake a lovely extra depth of flavor.

Ingredients:

200 g flour
120 g butter
120 g sugar
50 g condensed milk
50 g almonds (or peanuts)
2 eggs
1 tbsp cognac (or wine)
1 tsp cocoa powder
1/2 tsp baking powder
1 packet vanilla sugar (10 g)

How to cook two-layer nut cake

Pour boiling water over the almonds and let them soak for 10 minutes, then peel off the skins. If you're using peanuts, it's best to lightly toast them in a dry skillet first, then peel them.

Finely chop the nuts.

Beat together the softened butter, sugar, and vanilla sugar.

Add the eggs, condensed milk, and cognac, then beat until smooth and well combined.

Add the baking powder and flour in portions, beating with a mixer after each addition.

Transfer half of the batter to a separate bowl and mix in the nuts (reserve 2 tbsp of nuts for the top).

Add the cocoa to the second portion of batter and beat briefly to combine.

Grease the pan well with butter (I used a 24×10 cm pan). Spread the cocoa batter into the pan and smooth out the surface evenly.

Spoon the nut batter on top and smooth the surface. Sprinkle with the reserved nuts. Bake in an oven preheated to 170°C for 1 to 1 hour 10 minutes.

Check for doneness in the center with a toothpick, and bake longer if needed. Be sure to let the finished cake cool completely. Ideally, let it rest for several hours — it will only get better with time.