Let’s cook for dessert an incredibly tender and delicious sponge cake with condensed milk. Soft air layers are combined perfectly with fragrant and delicate cream. I baked sponge crusts in a slow cooker on Baking mode for 60 minutes. Also, the sponge can be baked in the oven in a heat-resistant form for baking with a diameter of 22-24 cm at a temperature of 180 degrees. Preparation will take 30-35 minutes depending on the features of your oven. The sponge can be prepared in advance, cooled to room temperature, wrapped in a food film and stored in a fridge for several days. If desired, crushed nuts, pieces of fresh berries or fruits can be added to the finished cream.