The chef gave tips on making the Oreshek cake

The Oreshek cake is traditionally in the top of the most popular homemade sweets in our country. Boiled condensed milk is always present in its recipe. In order for this component to be thicker, more fragrant, with a natural caramel note and without excessive cloying, it is better not to use ready-made canned food, but to cook ordinary condensed milk over low heat yourself, Artem Atopshev, chef of the Citadel city cafe (Nizhny Novgorod), told Izvestia.

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"Our dessert nuts is an interpretation of the classics familiar to everyone, made taking into account modern tastes, with a slight salty accent. In order to make the taste of the sweetness more voluminous and richer, I advise adding a little farmer's butter to the filling," the source admitted.

A small amount of roasted walnuts or almonds in the filling will add flavor to the dessert and make its texture more presentable. To emphasize the reference to Russian cuisine, you can add a little rye flour to the dough.

"And for a bright fruity acidity, add a drop of sea buckthorn tincture," says chef Atopshev.

Read more in the exclusive Izvestia article.