Cookie & Walnut Cake with Raspberries

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  • 2 packages tea biscuits
  • 17 oz walnuts
  • 6 tbsp butter
  • 2 cans condensed milk
  • 6 tbsp sugar
  • 4 tbsp butter
  • 8 tbsp water
  • Hortifrut raspberries


Put the baking pan in the freezer.

Mix the cookies with the walnuts and butter until smooth, then divide into four portions. Cover the baking pan with a baking sheet and add the dough until forming an even layer. After that, put it in the freezer again.

In a pot, add the sugar and water. Turn on the stove at minimum heat and wait until it boils.Then add 4 tablespoons of butter and stir until it melts.Immediately add the 2 cans of condensed milk and stir constantly, until the mixture looks “light brown” with a liquid consistency, as it will become solid in the freezer.

Add the Hortifrut raspberries.

Alternate the filling with the dough, and voilà!