1 (10 ounce) package frozen whipping cream
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butter, chilled
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (6 ounce) can evaporated milk
1/4 cup milk
2 tablespoons all-purpose flour
1 tablespoon white sugar
1/2 teaspoon vanilla extract
1 teaspoon salt
1/3 cup chopped walnuts or hazelnuts
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 3 (9 inch) square baking pans.
In a large bowl, mix together the whipped cream, brown sugar, eggs and vanilla. Beat with hands until smooth. Stir in butter, brown sugar mixture and flour; beat until well blended. Stir in vinegar, salt and chopped walnuts. Pour batter into prepared pans.
Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the filling: Beat the brown sugar mixture with a small amount of water until light and fluffy. Mix together the flour, baking powder, salt and condensed milk. Mix the flour mixture with the butter, brown sugar mixture, eggs and vanilla until well blended. Stir the flour mixture into the creamed mixture until just blended. Fold the whipped cream back into the batter. Spread the mixture into the prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before cutting into squares.