The joyful faces of home lovers of delicacies when tasty and sweet treats appear on the table are well-deserved praise for a caring housewife. The most delicate sponge roll with boiled condensed milk, the recipe and step-by-step photos of the preparation of which we offer, will definitely delight them. It can become the final delicious chord of a festive, as well as the most ordinary family evening, making it even more homely and unforgettable.
This homemade dessert is the best alternative to the one you can find in a pastry shop. We have selected recipes that are easy to follow and that use only natural ingredients. Of course, the biscuit does not tolerate negligence!
To make the biscuit light and airy, it is better to go to the market for homemade chicken eggs. You also need the highest quality condensed milk - GOST.
Having collected the ingredients together and tightly closed the door to the kitchen (egg dough hates drafts!), We begin to “conjure”...
Homemade condensed milk sponge roll
Ingredients
- - 4 things. + -
- - 4 tbsp. with a slide + -
- - 4 tbsp. + -
- - 1-2 tbsp. + -
- Vanilla sugar - 1 sachet + -
- Powdered sugar - 2-3 tbsp. + -
- Condensed milk- 1 tin can + -
How to cook a roll with boiled condensed milk
- Take a deeper bowl, carefully beat all the cooked eggs into it at once, add regular and vanilla sugar.
- Using a mixer or whisk, beat our eggnog until the sweet grains are completely dissolved and a rich foam is obtained.
- Next is flour. We add it carefully so as not to get a lumpy mass instead of a homogeneous one, and mix thoroughly. True, if you have a mixer, the speed of adding flour is not of fundamental importance.
- Having received the dough (it should be runny), pour the entire portion at once onto a tin sheet with sides. It must be covered with parchment in advance and lightly soaked in oil.
- Bake until browned - about 15-20 minutes.
- Carefully remove the finished and slightly cooled sponge cake from the sheet using a spatula and spread it on a towel with the parchment facing up.
- It must be carefully removed.
- Having spread the contents of the tin over the biscuit (we don’t skimp on the condensed delicacy, we add it generously!), carefully roll it into a roll, starting from one of the edges.
The final touch before serving the sponge roll for viewing and tasting is to sprinkle it with sweet powdered sugar.
- We use only the highest grade flour - its fine and delicate structure will give the cake an airy quality.
- Before beating, let the eggs sit at room temperature for half an hour to warm up slightly.
- The oven should not be heated too hot, as the thin crust may burn immediately.
- To cook condensed milk, you need to take a saucepan, put a tin in it, pour boiling water over it and cook for 2-2.5 hours, no more, since we need condensed milk that has thickened too much.
- It’s better to make condensed milk the day before so that you don’t have to wait long and tediously for the sweet filling to be prepared.
Sponge roll with banana and condensed milk
By slightly modifying our basic recipe, for example, by adding a delicate banana note to a delicious treat, we get something absolutely delicious!
Ingredients
- 4-5 eggs;
- Granulated sugar – 200 g;
- Flour – 1 tbsp;
- Baking soda – 1 tsp;
- Natural butter – 150 g;
- Condensed milk - half a can;
- Medium size banana – 2 pcs.;
- Sugar-cognac impregnation - about 200 ml.
Preparing a roll with banana and condensed milk
Mix eggs, sugar, flour, as in the first recipe, adding soda at the end, beat well. Place the resulting mass on a sheet lined with wax paper and place it in a hot oven. We take out the finished ruddy sponge cake and place it on a spread clean towel and immediately roll it up - the sponge cake along with the paper and cloth. So we leave it for a couple of hours to cool.
Meanwhile, make the cream filling. We heat the butter naturally, that is, in room conditions and beat it with a mixer. You also need to add boiled condensed milk there.
Unroll the roll base, remove the parchment, soak it in homemade syrup with a cognac flavor, then apply the cream. Before rolling the sponge roll, put peeled bananas inside.
How to make sweet impregnation
Combine 100 ml of boiled (or raw) water with 150 g of granulated sugar, shake until the crystals dissolve. At the end add 1-2 tbsp. any cognac available in your home bar. In the absence of alcohol, you can do without it.
It is advisable not to eat the biscuit roll with boiled condensed milk right away (although the temptation will be very great!) - it needs to soak for about 6-8 hours. However, such agonizing wait will be rewarded handsomely!
Roll of biscuit dough with condensed milk and nut filling
We take the ingredients for the biscuit from the previous recipe, but in this case we do not add soda. We bake the base for the roll in the same way as described above. When it is ready, do not remove it from the baking sheet - wait until it cools down and remove the paper.
Soak in sweet syrup and leave for about half an hour. Let's take care of the nuts for now. You can take walnuts, peanut beans, hazelnuts - whatever you find in the bins. Clean, fry lightly and finely chop, but not too much.
Spread the soaked roll with boiled milk (half a jar is enough) and generously sprinkle with nuts. You can also put a banana in the middle.
Having rolled the sausage into a not too tight shape, leave it for an hour. Before putting the treat on the table, dust it with sweet powder - you're done!
To prevent the roll from getting too wet under the influence of water impregnation, you need to let the sponge cake sit for several hours and air it out slightly - then, having been saturated with sweet moisture, it will not become soggy and will roll up perfectly.
Nothing brings a family together like eating something delicious together and discussing what happened during the day. Having devoted some time to a sponge roll with condensed milk cream, then you can serenely relax with a cup of aromatic drink and, while treating yourself to homemade sweets, catch the grateful glances of your family...
Delicate sponge roll with curd mass and condensed milk.
Ingredients:
- Eggs – 6 pcs.
- Sugar – 130 g.
- Flour – 6 tbsp. heaped spoon;
- Starch - 2 tbsp. spoons;
- Cottage cheese – 240 g.
- Butter – 100 g.
- Condensed milk – 4-5 tbsp. spoons;
- Vanillin - a pinch;
Preparation
- First, let's bake the crust for the roll.
- Separate the whites from the yolks, then beat the whites into a fluffy foam.
- In another bowl, beat the yolks with sugar.
- Combine the yolks with whites, flour and starch. Pour the resulting batter onto a baking sheet lined with parchment and greased with oil, and close it in an oven preheated to 180 degrees for 15 minutes.
- Cover the finished and still hot cake with a towel and carefully roll it up. Let it cool down.
- Beat the butter. Grind the cottage cheese with vanilla until smooth, then mix it with butter.
- Uncover the cake, spread it with curd cream and wrap it back. Place in the refrigerator for a couple of hours.
This roll can be prepared differently. First brush the cake with boiled condensed milk, then carefully cover with the curd mixture and wrap.
- The biscuit can be pre-soaked with condensed milk.
- In addition to nuts, you can add raisins, dried apricots, prunes, and dates.
- Cinnamon, cocoa powder, nutmeg - all this will add new notes to the aroma.
- Don't forget about strawberries, cherries, pears and other berries and fruits. This is me for that recipe with banana.
So, to prepare biscuit dough we will need the following products: chicken eggs, wheat flour, granulated sugar, powdered sugar and condensed milk. As you can see, the set of ingredients is simple and can always be found in any housewife’s pantry. By the way, there are only 3 chicken eggs in the photo. But they are large, so we reduced the number of eggs by 1 piece. We also immediately prepare a mixer, a baking sheet and parchment paper.
For the first culinary procedure, we need to separate the yolks from the whites. If you are a master at “separating” the components of chicken eggs, then it will be easy for you to cope with the task. But you can also use a special device to separate the white from the yolk. Let's start with the chicken yolks first. Pour the entire portion of granulated sugar over them.
Take a mixer and beat the yolks with sugar so that at the end of the process you get white foam.
The whites need to be beaten separately. For this step we also use a mixer. Beat the chicken whites until you get an airy foam. Transfer the protein air mass to the yolks beaten with sugar.
Now take a spoon and carefully, slowly, knead the dough. At the same step, turn on the oven. We set its temperature parameters to 180 degrees.
Spread a suitable piece of parchment paper on a suitable baking sheet. You can lightly grease the parchment paper with a piece of butter (this product is not listed in the ingredients). Place the resulting biscuit dough on a baking sheet. Leveling
Bake the sponge cake for our roll for 20 minutes. While the cake is baking, take another piece of parchment and sprinkle it with half the norm of powdered sugar. Place the baked sponge cake on powdered sugar.
Carefully remove the parchment on which the cake was baked. Immediately brush the crust with condensed milk. By the way, you can also use poppy seeds to fill the biscuit roll (this is a matter of taste and your culinary imagination).
Break eggs into a bowl, add salt and sugar.
Beat the eggs with salt and sugar with a mixer for 3-4 minutes (you should get a fluffy, light mass).
Add sifted flour and baking powder into the resulting mass.
Line a baking tray (mine size is 35x30 cm) with parchment, pour in the dough, and then smooth it out. Make sure that the thickness of the dough is not more than 0.5-0.7 cm; if it is thicker, it will be difficult to roll the roll.
Bake the biscuit for about 15 minutes in an oven preheated to 170 degrees. Adjust the time according to your oven; the bottom of the sponge cake should not be fried, and the top of the finished sponge cake should not be sticky. Immediately, while hot, roll the biscuit into a roll directly in the parchment and leave it until it cools completely.
Add softened butter and 1 tablespoon of sour cream to the boiled condensed milk.
Carefully unroll the cooled biscuit roll and remove the parchment. Grease the biscuit with boiled condensed milk mixed with butter and sour cream.
Roll the biscuit tightly into a roll again.
Place the roll in the refrigerator for 1 hour. After this, cut off the edges of the roll evenly. Sprinkle a delicious sponge roll prepared with boiled condensed milk, powdered sugar, chopped (or grated) chocolate on top and serve. These pastries will be a great addition to tea or coffee.
Bon appetit!
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