Mix the flour with the butter, the milk and 50 gram sugar and knead well. Refrigerate the dough for a couple of hours. Mix the walnuts with the remaining sugar and the cinnamon. Take small parts of the dough and roll these to circles. Spoon some of the walnut mixture in the middle and close the cake. There are special molds for these cakes, but you can also use a fork to shape them. Bake the cakes 15 minutes at 175 degrees Celsius. Dust them with icing sugar.

Christians serve these walnut cakes for Easter, Muslims serve it for Ramadan.

Discard two egg whites; beat the remaining 6 eggs and two egg yolks with the sugar, using an electric mixer, for 5 minutes. Add the butter and the flour. Put the mixture in a greased round cake mold and bake the cake 20 minutes at 180 degrees Celsius. Allow the cake to cool down and slice it in two. Heat the condensed milk and melt the chocolate in it. Distribute the chestnut puree over the lower half, put the upper half on top and distribute the chocolate mixture over the top. Refrigerate for 2 hours before serving.