This recipe was adapted from my sister-in-law. It’s fairly sweet and moist with a little crunch.
Ingredients
- 5 eggs
- 1 cup sugar
- 1 cup flour
- 1 cup walnut pieces
- Syrup:
- 1 cup water
- 3 tablespoons sugar
- Cream:
- 2 cans dulce de leche ( cooked condensed milk)
- 4 ozs. cream cheese softened at room temp.
- 10 ozs. whipped topping (such as cool whip or any other brand. )*
- 1 cup walnuts pieces( or more)
- * you can substitute 2 cups heavy whipping cream + 1/2 cup powdered sugar( whip it),but there will be a slight difference in taste.
Instructions
- Heat oven to 350 degrees.
- In a bowl using hand or stand mixer, whip the eggs with sugar until fluffy and pale in color. ( at least 10 minutes.)
- Gradually add flour and mix on low.
- Add walnuts, and mix gently.
- Spray with non-stick cooking spray/grease a 9x13 glass baking dish.
- Transfer the batter to baking dish.
- Bake for about 40 minutes.Check with toothpick if it comes out clean its done, if not then bake a little more.
- Let it cool completely.
- Syrup:
- Combine water with sugar and bring to a boil. set a side and let it cool.
- Cream:
- Mix using a hand or stand mixer cream cheese with dulce de leche until well combined.
- Add whipped topping. (or whipped cream).
- Mix together.
- Assembling:
- Slice the cake in half.
- Place a half of the cake back in to the glass baking dish (the one that it was baking in)
- Pour/spray some syrup on both of the cakes.
- Spread plenty of cream ( alot!)
- Place the other half of the cake on top of the cream.
- Spread the rest of the cream on top and on the sides of the cake.
- Add plenty of walnut pieces on top.
- Refrigerate for at least 2 hours.
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Enjoy with hot or cold cup of tea.
Oooh very naughty but nice – had to check out what you called a squirrel cake! LOL
yeah….. lots of nuts ,just what squirrels love.