photo: niftyrecipe.com Condensed Milk Cake

Condensed Milk Cake

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.
120 min



Ingredients

  • Egg
    5 pcs
  • Whole wheat flour
    100 g
  • Sugar
    150 g
  • Potato starch
    40 g
  • Baking powder
    1.5 tsp
  • Vanillin
    1 pinch
  • Salt
    1 pinch
  • Condensed milk
    370 g
  • Butter
    400 g
  • Egg yolks
    2 pcs
  • Water
    50 ml
  • Vanillin
    1 pinch
  • Strawberry
    200 g

How to Make Condensed Milk Cake


Steps

  • 1. Let’s make a sponge first. Separate egg whites from yolks, add a pinch of salt and whip with the mixer until an airy white mass is obtained.
  • 2. Add half sugar (75 g) to the egg whites.
  • 3. Continue to whip the egg whites with a mixer for 7-10 minutes to hard peaks.
  • 4. Combine yolks with the remaining sugar (75 g).
  • 5. Whip the mixture with a mixer for 5 minutes until an airy light mass is obtained.
  • 6. Carefully combine whipped egg whites with yolks, observing the condensed milk cake recipe.
  • 7. In two steps let’s add sifted wheat flour mixed with starch, baking powder and vanillin into the dough.
  • 8. Mix the dough with a rubber spatula until it has a homogeneous consistency. Grease the bowl of slow cooker with butter and dust with wheat flour. Carefully pour the dough into the prepared bowl, flatten it with a rubber spatula.
  • 9. Bake a sponge in a slow cooker on "Baking" mode for 60 minutes. Then carefully get the finished sponge from the slow cooker, using a container for steam cooking. Cool the finished sponge wire to room temperature on the wire rack.
  • 10. While the sponge cools, let’s make cream. In a small saucepan, combine 2 yolks, 50 ml of water and 1 can of condensed milk. Stir the mixture with a wire whisk.
  • 11. Transfer the saucepan on a small fire. Stir constantly and cook the cream until thickened.
  • 12. Combine softened butter with vanillin and whip with a mixer until lush mass is obtained.
  • 13. In several steps, add cream cooled to room temperature to the whipped butter, each time mixing the mixture with a mixer until homogeneous consistency. The condensed milk cream is ready.
  • 14. Let's start gathering the cake. Cut the finished sponge into 3 crusts of the same thickness.
  • 15. Evenly distribute over the sponge crust 1/3 part of the finished condensed milk cream.
  • 16. Alternating layers of cream and sponge, collect the whole cake. Coat the sides and top of the cake with the remaining cream. Decorate the finished condensed milk cake with berries and coconut chips.
  • 17. Let’s put the cake in the fridge for 4 hours to get it soaked. Cut the finished dessert into serving pieces and serve with tea or coffee.

    Bon Appetite!
Save to: