How to make
We start with preparing the cream. The butter is left to soften beforehand at room temperature, then it is added to a bowl and beaten with a mixer until it becomes fluffy.
Condensed milk is added in 4-5 parts the butter while continuously beating. The cream is beaten until a homogeneous mixture is obtained.
The walnuts are grinded in a blender or chopper.
Once all the cake components are prepared, it's time to assemble it. In a tray or a large plate, put the first cake layer on which some of the cream is spread.
After the cream is spread evenly, some of the grinded walnuts are sprinkled on it.
The process is repeated until you run out of cake layers. The rest of the cream is spread on the last layer and the cake is decorated as desired.
You can sprinkle again with walnuts and/or crushed biscuits.
The Medovik Cake is left for 24 hours in the refrigerator.
