
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
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Egg5 pcs
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Whole wheat flour100 g
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Sugar150 g
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Potato starch40 g
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Baking powder1.5 tsp
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Vanillin1 pinch
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Salt1 pinch
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Condensed milk370 g
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Butter400 g
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Egg yolks2 pcs
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Water50 ml
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Vanillin1 pinch
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Strawberry200 g