Nut-Caramel Pound Cake

Process the nuts until they reach a coarse flour consistency.

Combine room-temperature butter with sugar and beat on medium speed for about 3 minutes until pale and fluffy.

Add room-temperature eggs to the mixture and beat with a mixer until incorporated.

Pour in room-temperature milk and mix again until smooth.

Sift in the flour, baking powder, and salt, then add the chopped nuts and mix on low speed just until combined.

Transfer the batter into a baking pan and smooth it out with a spatula.

Pipe a thin line of butter (~ 5 g) down the center of the batter for a nice crack on top (OPTIONAL).

Bake the cake in a preheated oven at 160°C (320°F) for about 60 minutes.

Check for doneness with a wooden skewer inserted into the center—it should come out clean.

Let the cake cool completely in the pan, then remove it.

Wrap the cooled cake tightly in plastic wrap.

Cut the chilled and set cake into slices about 2.5 cm thick.

In a bowl, combine cream cheese, boiled condensed milk, and heavy cream, then whip with a mixer until thick and smooth.

Spread or pipe the cream onto a cake slice.

Use a hot rounded spoon to press a small indentation into the center of the cream.

Fill the depression with soft caramel.