Delicious sponge cake with condensed milk cream. How to make a cake with boiled condensed milk at home

It’s very easy to cook with boiled condensed milk delicious cake, because it does not require additional manipulations, but is perfectly absorbed into the cakes. Such pastries are prepared much faster than those that require the preparation of cream. Can be cooked regular condensed milk or use immediately boiled, which is on sale, the taste of the cakes will not change and will remain just as rich.

Recipe for sponge cake with boiled condensed milk

This is the simplest version of the cake, since it only requires preparation. regular sponge cake. Even a novice housewife can prepare it, and you can add zest to it with the help of nuts or dried fruits.

Beat with a mixer granulated sugar with yolks;
Sift the flour into the resulting mass and make it homogeneous;
Using a mixer, turn the whites into a thick white foam;
Gently pour the whites into the dough, but do not beat them! Gently mix with a spatula and set aside;
Grease the mold (it should be detachable) with a small piece of butter and pour the dough into it;
The biscuit is baked for 40 minutes in the oven, and the temperature should not exceed 190 degrees;
It is important to remember that during baking you cannot (!) open the oven, otherwise the sponge cake will fall and not rise;
While the cake is baking, you can prepare the cream; Melt the butter and start mixing with a mixer. Introduce in portions boiled condensed milk;
The mixer can be turned off only when the entire mass becomes homogeneous;
After forty minutes, remove the cake and cool it;
It should cool right in the mold. Before this, it cannot be removed;
Cut one cake into several (depending on its height) and grease them well with cream, collecting them into one cake;
You can sprinkle the cakes with nuts, which must first be chopped;
The sides of the cake and its top also need to be decorated with cream and nuts.

Waffle cake with condensed milk cream

This is the most quick option a sweet dessert that doesn't require baking. To prepare it, you just need to first buy the ingredients and assemble the cake.

vanillin – 10 g;
thick sour cream – 4 tbsp. l;
sugar – 4 tbsp. l;
ghee – 0.3 kg;
cake layers (waffle) – 7 pcs.;
cocoa – 50 gr;
boiled condensed milk – 400 g;
color confectionery shavings For decoration.

Time required: 20 minutes.

Calories: 330.

Pancake cake with condensed milk

For this dessert you first need to bake pancakes. The advantage of this recipe is that you can prepare a separate cake for each guest. The recipe involves baking pancakes, but each housewife can make them according to her own proven recipe.

Products:

pasteurized milk - 1.5 cups;
condensed milk – 800 gr;
flour – 1.5 cups;
granulated sugar - 3 tbsp. l;
egg;
butter – 350 g;
nuts – 1 tbsp. crushed;
vegetable oil – 2 tbsp. l;
salt on the tip of a teaspoon;
chocolate – 250 gr.

Time spent: 90 minutes.

Calories: 450.

First you need to prepare the pancakes. To do this, mix the egg, sugar and salt in a deep bowl. Whisk everything together thoroughly and pour in warm milk;
Beat again and add flour;
The dough should not have lumps, so beat it with a mixer for 5 minutes, preferably at high speed. After this, pour in vegetable oil;
Heat a frying pan on the stove and lightly oil it. Bake the first pancake and do not grease the pan again;
Bake pancakes;
Once all the pancakes are ready, prepare the cream. Perfect option– this is to prepare the cream while baking the pancakes, so that you can assemble the cake while they are hot;
For cream you need to use soft butter and boiled condensed milk. Mix them and beat with a mixer;
Place the first pancake on a plate and grease it with cream;
Then place the second pancake and grease again. Repeat with all available pancakes
One pancake should take up to three tablespoons of cream;
Decorate the top pancake with crushed nuts and dark chocolate;
Cool the cake and serve cold.

Read how to cook - interesting dish which everyone likes.

For cutlets from tomato paste- thick and rich, it will become great addition for side dish and meat.

Tender fish cakes steamed - this dish can be enjoyed even by those on a strict diet.

Chocolate cake “Prague” with unusual cream

The classic “Prague” is known to everyone. This cake was very popular under the communist system and is still loved by many. The cake recipe has undergone many changes, and one of them is the use of boiled condensed milk as cream.

Ingredients:

cocoa – 4 tbsp. l;
egg – 5 pcs.;
chocolate – 200 gr;
wheat flour - half a glass;
granulated sugar – 125 g + a little for syrup;
boiled condensed milk – 200 g;
melted butter – 200 g;
vanilla essence – a couple of drops;
nuts – ½ cup;
berry syrup for impregnation of cakes.

Cooking time: 85 minutes.

Calories: 355 calories.

Turn on the oven at 200°C in advance;
Break the eggs into a deep bowl and add sugar to them. Beat until smooth;
Pour a few drops of essence into one tablespoon of cocoa and pour into the egg mixture;
Sift the flour as well as cocoa and add to the bowl;
Mix all ingredients thoroughly until smooth;
Use for baking springform, which must first be coated with oil so that the biscuit does not burn;
Bake in the oven for about half an hour. Determine the readiness of the biscuit using a toothpick (if it’s dry, then it’s ready), but you need to focus on the power of your oven;
Allow the cake to cool in the pan;
After placing the biscuit on the wire rack, cut it into three parts (this is possible due to the height of the cake);
While the cakes are still warm, soak them in berry syrup. You can take any one you like. One cake requires about a tablespoon of syrup;
While the cake is cooling, prepare the cream: mix soft butter and cocoa powder along with condensed milk;
You can also add a spoon or two of berry syrup or even cognac to taste into the cream;
Coat all the cakes with cream and assemble into one cake;
Cover the top and sides with cream;
Pour melted chocolate over the top of the cake. Decorate with nuts;
Keep the cake in a cool place for a couple of hours and serve.

Honey cake with milk cream

Honey cake is extremely popular cake for any tea party. There are many variations of its preparation, and one of the most successful is with boiled condensed milk.

Products:

can of condensed milk;
a glass of granulated sugar;
400 g butter;
2 eggs;
100 grams of chopped nuts;
50 ml honey;
0.4 kg flour;
5 grams of soda;
almond petals for decoration.

Time required: 80 minutes.

Calories: 478.

Prepare everything you need for the water bath;
Melt 1/4 of the butter along with honey and sugar in a bathhouse;
Keep the mixture for 5 minutes and make sure that the sugar is completely dissolved;
Add soda to the mixture and steam for another 2 minutes, stirring;
As soon as the mixture is removed from the bath, drive the eggs into it and beat together using a whisk or mixer;
Add flour and stir;
Let the dough rest in the refrigerator for half an hour;
On cutting board sprinkle some flour and lay out the dough;
Divide it into equal pieces and roll out with a rolling pin;
The cakes should be the required size, not too thick - about 2-3 mm;
Bake each cake in the oven (200°C) for 5 minutes in a mold or frying pan;
The cake must be the same shape, so trimming the cakes to a certain size will be required. Grind the scraps in a blender - they can be used to decorate the top of the cake;
Mix the remaining butter (about 300 g) with condensed milk (boiled) and beat with a mixer;
Mix nuts with ground crumbs;
Grease the cakes with cream and sprinkle them with nuts. Assemble the cake;
Use cream with nuts to decorate the entire outside of the cake (top and sides). Sprinkle with flaked almonds;
Before serving, keep the cake in the refrigerator for 6-12 hours.

Napoleon cake"

Making this cake at home is not at all scary. The main thing is to follow the exact instructions.

flour – 360 gr;
water – 50 ml;
sour cream – 50 gr;
margarine – 200 gr;
condensed milk – 1 b.;
a pinch of salt;
egg – 2 pcs.;
vanilla essence to taste;
ghee – 0.2 kg;
zest of one lemon.

Time spent: 3 hours.

Calorie content: 381 kcal.

Mix margarine (it should be warm and soft) with eggs, flour, sour cream, salt and water. Knead the dough;
Chill the dough in the refrigerator for 30 minutes;
Divide it into 6 pieces;
Roll each piece into the required shape and bake in the oven for 10 minutes (no more than 180°C);
The cake will contain 5 cake layers, and one needs to be crushed in a blender for decoration;
Mix butter and condensed milk, as well as lemon zest and pass through this mixture with a mixer. Add essence to taste;
Spread cream over all the cakes and sprinkle with crumbs. Assemble the cake;
Napoleon should soak in the refrigerator for at least 6 hours.

When the cake is ready, you can brew tea or coffee and invite your household or dear guests to the table. During a pleasant conversation, you won’t even notice how your guests will eat the entire dessert and then ask for the recipe!

Each of us has known and loved condensed milk since childhood. Its delicious taste can brighten up any confectionery (and not only) product. Remember how in childhood we swallowed by both cheeks favorite treat with pancakes, pancakes or just with tea. Even now, many years later, we continue to pay tribute to the representative of the sweet world, albeit not in pure form(and some even in clean clothes).

Condensed milk will always inspire confectioners to make new inventions because it is universal and can be combined with almost any ingredient, giving the dish a rich unique taste. Adding condensed milk to cakes, dough or cream is a very smart and successful move. The number of such recipes is impressive; there are hundreds, maybe thousands. Many famous and popular cakes contain condensed milk. And it’s impossible to count how many analogues are born!

However, it should be remembered that using pure condensed milk as a cream is somewhat problematic, so it is often mixed or whipped with butter that is soft in consistency. Custard made like this simple recipe, is universal and is most often used in cooking. It should also be noted that it is advisable to soak the cakes with condensed cream several hours before serving, at least 6, and preferably 24 hours.

Cakes with condensed milk can be made from any type of cake layer; in all cases, the result will be delicious. By the way, speaking of cakes, let’s immediately make a reservation: the dough for them should not be too sweet, otherwise you risk getting an overly sugary cake.

Cake with condensed milk - food preparation

What do you need to have in stock to make these cakes? Naturally, first of all it is condensed milk. Culinary experts advise us to use varieties that comply with GOST: Extra, Alekseevskoye, Molochnaya Strana, etc.

Another important ingredient is flour. premium, which must be sifted. If the cake recipe contains cocoa, then sift the flour together with the powder. In addition, we will need sugar, butter (butter margarine) and eggs. And then it's a matter of the recipe.

Cake with condensed milk - the best recipes

Recipe 1: Cake with condensed milk Raffaello

Raffaello sweets of love, tenderness and inspiration. The unique taste and aroma of this luxurious delicacy is simply impossible to ignore! All the ingredients that make up the sweets are so perfectly selected that once you try them, you will fall in love with the delicious taste forever. Royal chocolates are a very expensive pleasure that not everyone can afford. But everyone can try to recreate the taste of this amazing, velvety sweetness. Raffaello cake is a giant version of the popular candy. We will share his recipe with you now.

- 100 gr. chopped (can be whole) almonds
- 400 gr. condensed milk
- 400 gr. coconut milk
- vanillin 1 sachet
— 250 gr. heavy cream
— 120 gr. butter
— 50-70 gr. sugar (to taste)
- flour 100 gr.
- 3 spoons almond liqueur(or coconut)
- coconut flakes 100-150 gr.
— apricot jam 2 tbsp. lie
- 30 gr. gelatin (instant)

1. Almonds lightly fry without oil in a frying pan. Mix in a bowl coconut milk with condensed milk and vanilla. We dilute the gelatin according to the instructions and pour it into the condensed mixture, stirring constantly. Place in the refrigerator for 10-20 minutes.

2. Make the dough: mix crushed butter, sugar, liqueur. 50 grams coconut flakes. Mix everything, gradually adding flour. Do not knead the dough, but put it immediately in the refrigerator for half an hour.

3. Whip the cream to a stable foam, and carefully send it into coconut cream, pour in the toasted almonds. Mix gently with a flexible whisk so that the cream does not settle. Pour the resulting lush cream into the lined cling film hemispherical dishes and put it in the cold for 2-6 hours.

4. Take out the dough and roll it out into a thin round layer (its diameter should correspond to the diameter of the dish in which our cream is stored). If it doesn't turn out quite smooth, don't despair. This defect can then be corrected by trimming the edges of the cake. We put this cake in the oven (200 degrees) for 15-20 minutes. Ready cake let cool.

5. Place the cake on top of the frozen cream. Then turn the bowl with the frozen cream over into a flat plate. Thus, the cake will be on the bottom, and the cream in the form of a regular semicircle will be on top. Trim the edges of the crust if necessary. Coat the surface of the cake with confiture and sprinkle it generously with coconut flakes. Exquisite dessert ready! Enjoy!

Recipe 2: Sponge cake with condensed milk

A biscuit made with condensed milk is somewhat different from the usual one. It turns out more tender, fluffy and simply melts in your mouth. Our goal is to build a beautiful, biscuit and layer cake. It’s definitely worth trying and evaluating!

- 4 eggs
- 200 gr. condensed milk
- 100 gr. powdered sugar (sand)
- one and a half cups. flour
- tea spoon. baking powder
- a pinch of salt (optional)
- spoon of poppy seeds
- half a cup berry syrup
- half a glass of water
- sugar half a glass
- shavings from white chocolate Air

- 50 gr. soft plum. oils
- 2 table. spoons of condensed milk
- 100 gr. sour cream (thick)
- sugar 0.5 cups

1. First, we’ll make 2 types of cream so that they infuse in the refrigerator. To do this, in one bowl, beat sour cream (necessarily thick) with sugar, and in the second, beat condensed milk and soft butter until smooth. We put both creams in the refrigerator.

2. Let's make dough and cakes. Beat the eggs, gradually adding sugar and baking powder. After the foam forms, mix the mixture with condensed milk and beat again. We begin to add flour in portions, kneading the dough. If you strictly follow the recipe, the dough should turn out liquid. Therefore, we immediately pour it onto a large rectangular baking sheet. Sprinkle half of the dough (already on the baking sheet) evenly with poppy seeds. Place in the oven and bake at 200 degrees for ten minutes.

3. Ready-made sponge cake cool slightly and cut into 4 rectangular pieces, so that 2 biscuits have poppy seeds and 2 without them. We prepare the impregnation from berry (fruit) syrup, water and powdered sugar. Soak the cakes without poppy seeds with the solution, leaving the rest untouched.

4. Take out the cooled cream and place the cake on a large flat dish as follows:

- the bottom cake, soaked in syrup, without poppy seeds, grease with sour cream
- grease the second cake with poppy seeds with condensed cream
- third cake layer, soaked, without poppy seeds + sour cream
— grease the top cake with poppy seeds with condensed cream.

So, our masterpiece, so simple but amazingly tasty, is ready. Sprinkle it on top chocolate chips and serve.

Recipe 3: Honey Cake with Condensed Milk

The cake is the star of the holiday. Not a single special event is complete without this confectionery masterpiece. Our next cake turns out very tasty, rich and snow-white, and you can sprinkle it with peanuts on top if you wish. Shall we get started?

- a glass of sugar
- two eggs
- honey 2 table. lie
— 25 gr. butter
- slaked soda
- two and a half cups. flour
— 150 gr. condensed milk
- butter for cream 350 gr.
– 3 drops of aromatic essence
- vanilla
— coconut flakes 60-70 gr.
- 100 gr. peanuts
- ready-made whipped cream

1. First of all, the dough. Grind the eggs with sugar until white, add honey and drain. oil. Place on the fire, bring to a boil, stirring constantly, and remove from the stove. Spread a teaspoon. soda slaked with vinegar. Cool the mixture and pour flour into it in portions. Knead the dough (not roughly). Divide it into 6 parts and bake 6 round cakes until ready.

2. Prepare the cream. To do this, mix the butter and condensed milk and beat the ingredients with a mixer until thick foam. Next, add vanilla and essence and beat a little again.

3. We trim the cooled cakes a little along the edge, if necessary (they should all be the same size). We grease the first cake with cream, put all the subsequent ones on it, also generously greasing it with cream. We process the sides so that there are no gaps. Sprinkle the cake (on the sides too) with coconut flakes. Top with whipped cream and optional toasted peanuts. We put the dessert in the cold for several hours and enjoy it. Great mood guaranteed!

Recipe 4: Cake with condensed milk Tenderness

A multi-component bright and colorful cake will be a great addition for any holiday, especially for children. After all, it is children who love contrast most in a confectionery creation. The highlight of the cake is the combination of shortbread and benzene cakes, prepared in one step, complemented by condensed milk cream and multi-colored ingredients.

- half a glass of sugar
- 200 gr. drain butter (for dough)
- 6 eggs
- tea spoon. soda
— 430 gr. flour
- one and a half cups. powdered sugar
- a can of condensed milk (or better yet, condensed cream)
- 1 tbsp. lie starch
- 100 gr. gooseberry jam or kiwi jam
- 200 gr. drain oils (for cream)
- roasted hazelnuts 50 gr.

1. Beat the yolks (do not discard the whites) with sugar, add butter and soda to the mixture. Stir and add flour. Knead the dough and put it in the refrigerator. Next, beat the whites, adding gradually powdered sugar. You should get a thick meringue. Add starch to it and beat again. Take the dough out of the refrigerator and roll it out into 2 identical rectangular cake layers. Place them on a baking sheet and evenly spread jam or kiwi jam on top. Spread the top layer of meringue. Sprinkle everything with hazelnuts and place in the oven (temperature 160 degrees) and bake for 40-50 minutes.

2. While the cake base is baking, prepare the cream. Beat condensed milk or cream with softened butter and refrigerate until needed.

3. When the cakes are baked, take them out and let them cool. Next, put the first cake on a tray, take out the cream and generously grease the cake with it (all the cream should come out). Cover the top with the second cake layer and place the Tenderness cake in the refrigerator for 5-8 hours. Delicious product For children's party ready!

Recipe 5: Shortcake with condensed milk

A simple, easy to prepare cake. However, this does not make it any less tasty or attractive. After all, a dessert with boiled condensed milk (this is what we will use) simply by definition cannot be tasteless.

- three glasses of flour
- three yolks
— 250 gr. drain oils (or creamy margarine)
- one stack. Sahara
- half a teaspoon of baking soda, slaked in lemon juice
- cinnamon and vanillin (to taste)
- a jar of boiled condensed milk (cream)
- 200 gr. butter (for cream)

1. Grind the softened butter with sugar, yolks and slaked soda white-hot. Gradually add the amount of flour specified in the recipe and make a dough (not too rough). Then we divide it into four parts, which we put in the cold for 20-40 minutes.

2. While the dough is cooling, prepare the cream. Beat condensed milk (boiled) with melted butter and vanilla until a thick, fluffy foam. That's basically it.

3. Take four pieces of dough out of the refrigerator and roll them out into four round layers. Preheat the oven to 230-250 degrees and place the cakes there for 12-16 minutes. Let cool and begin to form the cake.

4. Trim the cooled cakes at the edges and stack them on top of each other, liberally coating each with cream. Next, coat the cake again and sprinkle it with crushed cake scraps. We put the dessert in the refrigerator for at least 2 hours, after which we brew tea and enjoy the ingenious simplicity.

Recipe 6: Cake with Iceberg condensed milk (no baking)

Sometimes you don’t want to stand at a hot stove, especially in the summer, and bake cakes, but you really want to try something out of this world. There are so many cakes that don't require baking and turn out just great. Let me introduce you to one such Iceberg cake recipe.

- a jar of condensed milk
— 90 gr. Sahara
— 500 gr. fat cottage cheese
— berry-fruit mix (strawberries, bananas, peaches, etc.)
- porous white chocolate

1. Beat cottage cheese (necessarily fatty, not dry and fresh) with 90 g. Sahara. Beat thoroughly so that not a single crystal of sugar or a single grain of cottage cheese remains.

2. In a separate bowl, beat the condensed milk a little. Then carefully mix the condensed milk and curd mass and beat everything again with a mixer. Next, put half of the resulting mixture into a mold, place a layer of chopped berries and fruits on top and cover with the remaining curd-condensed base. Decorate the dessert with grated white chocolate on top and refrigerate it until it hardens. We take it out and eat it. Bon appetit everyone!

Before cooking, all ingredients, including condensed milk, should first be removed from the refrigerator and allowed to warm up until room temperature. This is the only way to ensure the ideal quality of the cake.

Any cake with condensed milk will turn out very attractive and appetizing if you cover it with condensed milk cream on top. Also using pastry syringe You can paint decorative elements on the surface of the dessert. As a rule, the cream is plastic and holds any shape well.

I suggest you prepare a very tasty and aromatic chocolate sponge cake with condensed milk, or rather, with delicious cream from butter and condensed milk. This recipe simple, so cook it on festive table Even inexperienced cooks will be able to do it.

Two hundred grams of butter;
One can of condensed milk.

One tile milk chocolate(one hundred grams);
One bag of colored coconut flakes (twenty grams).
The volume of the glass used for preparation is two hundred and fifty grams.

Sponge cake recipe:

Biscuit

First you need to separate the eggs into yolks and whites. Place the whites in the refrigerator. Then put the yolks in a bowl, add sugar and crystalline vanillin (leave one tablespoon of granulated sugar for whipping the whites). Thoroughly grind the yolks with sugar and vanillin. You need to grind this mixture until it becomes liquid. Take another bowl and sift the flour into it, then add the baking powder and cocoa. Stir the contents of the bowl.

Start beating the cooled whites with a mixer, adding a pinch of salt. You need to beat the whites until they become three times larger. When this happens, add one tablespoon of sugar to the whites, while continuing to beat the whites. Beat the whites until the whites stop flowing when you turn the container in which they are whipped over. This state of proteins is also called stable peaks.

Pour into a bowl with yolks flour mixture and stir. Then add a third of the whites and mix very carefully (you only need to mix with upward movements and it is best to use a wooden or silicone spatula for this). Now add the remaining whites to the bowl and mix again until smooth.

Take a medium sized baking pan and line it with baking paper (if you don't have paper, you can grease the pan with a knob of butter). Pour the resulting dough into the mold. Preheat the oven to one hundred and eighty degrees and place the mold with the dough in it. Bake the biscuit for thirty to forty minutes. door oven Under no circumstances should you open the biscuit while baking, otherwise the biscuit will settle and will not be fluffy.

Check the biscuit for it full readiness You can by sticking a match (toothpick) into the pie. If, after you stuck a match, the dough does not stick to it, then the sponge cake is ready. The finished biscuit should be left in the oven with the door open for thirty to forty minutes. After this, remove the sponge cake from the mold and find the strength to wait until it cools completely (it smells delicious and salivation is already starting!). Carefully cut the cooled biscuit into two layers.

Cream

Now we need to cook butter cream with condensed milk. To do this, mix condensed milk and soft butter. Beat this mass until it becomes homogeneous.

Assembling the cake

Now you need to assemble the cake. To do this, place the first cake layer on a flat surface (such as a large cutting board). Spread half of the cream on this cake. Place the second cake layer on top. Spread the remaining cream onto the top and sides of the cake. Remove ready cake in the refrigerator for the cream to harden (about two to four hours, or better yet, leave the cake in the refrigerator overnight).

butter - 200 g;
boiled condensed milk - 450 g;
chocolate bar - 1 pc.

Ingredients for impregnation:

sugar - 0.5 tbsp;
water - 1 tbsp.;
vanillin - 1 g.

Recipe for sponge cake with condensed milk cream

Break the eggs into a mixer bowl or deep bowl. Pour in a glass of granulated sugar.

Beat the egg mixture until fluffy. There should be an increase in volume by 1.5-2 times.

Add flour mixed with baking soda. If desired, baking soda can be easily replaced with baking powder.

Mix the dough well.

Pour out ready dough onto a greased baking sheet. You can use a baking dish for the same purpose.

Bake the sponge cake in a preheated oven for 10 minutes. Since the dough is poured quite thinly, this time is quite enough. You should not remove the biscuit immediately after cooking. It should cool slightly inside the oven.

Making the cake impregnation

At this time, you should prepare the cake impregnation. For this purpose in aluminum cookware Combine granulated sugar and water.

Mix well, bring to a boil and skim off any foam that forms on the surface. When the syrup has cooled slightly, add vanillin.

Condensed milk cream recipe

Now put the melted butter in the mixer bowl and beat it until fluffy.

Add boiled condensed milk to it and beat with a mixer until the cream becomes soft and uniform in consistency.

The wide cake must be cut into 2 equal parts, which will act as cake layers.

Place one of the cakes on a plate. Dry edges should be cut off with a sharp knife. Corners can be rounded. Pour the third part of the impregnation evenly over it.

After the liquid is absorbed, the cake should be coated with a thick layer of cream.

Place the second cake layer on top, soak it in the remaining syrup and let stand for 10-15 minutes. Then grease the top and sides with the remaining cream of boiled condensed milk and butter.

Grate the chocolate bar on a coarse grater and decorate the finished cake with the resulting crumbs.

Before drinking tea, such a cake should stand in the refrigerator for several hours. This way it will be better saturated and acquire unique taste. For more bright aroma You can add a little cognac to the impregnation!

Step-by-step recipes for making sponge cake with condensed milk and various options

2018-08-15 Galina Kryuchkova

Grade
recipe

2075

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

5 gr.

16 gr.

Carbohydrates

37 gr.

309 kcal.

Option 1: Recipe for a classic sponge cake with condensed milk

Sponge cakes with condensed milk are popular as they always turn out delicious. Choose condensed milk from natural milk. The cream can also be made from condensed milk, then tinted with cherry juice.

Ingredients:

570 gr. condensed milk;
180 gr. butter;
3 eggs;
210 gr. Sahara;
230 gr. sour cream;
5 gr. soda;
100 gr. cherries;
20 ml lemon juice.

Step-by-step recipe for a classic sponge cake with condensed milk

Break the eggs. Stir and beat with sugar.

Add sour cream.

Pour in condensed milk (half a can).

Add a third of the flour.

Quench the soda with lemon juice and then add to the dough.

Gradually add the rest of the flour.

Preheat the oven to 190 degrees.

Divide the dough into two parts.

Place the dough into the molds. Bake for approximately 40 minutes.

Beat butter with condensed milk.

Add to some cream cherry syrup or chocolate.

Cover each donut of sponge cake with condensed milk with cream. Top with whole pitted cherries.

Option 2: Quickly prepare sponge cake with condensed milk

For those who are in a hurry, I suggest this quick recipe sponge cake with condensed milk. You can add some raisins to the dough and small pieces apples

Ingredients:

2 standard jars condensed milk;
Half a glass of raisins;
1 apple;
3 cups flour;
2 tsp. soda;
1 lemon;
4 eggs;
300 gr. peach yogurt.

How to quickly prepare sponge cake with condensed milk

Beat condensed milk with eggs.

Add flour in parts, so there will be fewer lumps.

Mash the whole lemon with your hands, then cut in half.

Squeeze out lemon juice for soda.

Add slaked soda to the dough.

Sort the raisins and add water.

Peel the apples. Cut out the core. Cut the pulp into cubes.

Divide the dough into two parts. Place raisins in one and apple slices in the other.

Grease baking pans with oil.

Bake until done.

Remove the cooled crumpets from the molds and coat with yogurt.

Decorate the condensed milk sponge cake with pieces of fruit. You can use kiwi, bananas, and dried apricots as a dough filler.

Option 3: Sponge cake with condensed milk and nuts

We will use condensed milk for the dough and cocoa for the cream. Chopped nuts will pleasantly complement the taste of a delicate and sweet biscuit.

Ingredients:

200 gr. sour cream;
190 gr. condensed milk;
2 eggs;
210 gr. Sahara;
260 gr. flour;
180 gr. oils;
200 gr. walnuts;
190 gr. condensed cocoa.

How to cook

Place the ingredients for the dough in one mixing bowl: sour cream, eggs, sugar, flour and condensed milk.

Beat the dough. Add soda to it.

Line the pan with parchment.

Preheat the oven to 180 degrees.

Pour the dough into the mold.

Bake for approximately 50 minutes. Do not open the oven door until the dough has risen.

During this time, make the cream. Beat condensed cocoa with butter.

Grind the walnut kernels with a mortar.

Stir cream with nuts.

Cut the cooled donut horizontally into two parts.

Cover each part with cream.

Connect the crumpets. Decorate the top with whole walnut halves.

The finished sponge cake with condensed milk and nuts should be left in the refrigerator for several hours. Some walnuts can be replaced with almonds, hazelnuts or cashews.

Option 4: Economical sponge cake with condensed milk

In the cookbook the cake is called “Masha”. I don’t know why the author gave the product such a cute name. I think that it is very economical. From ordinary and inexpensive products It turns out to be a gorgeous sponge cake.

Ingredients:

400 gr. condensed milk;
190 gr. margarine;
2 eggs;
5 gr. breadcrumbs;
4 gr. soda;
30 gr. lemon.

Cream:

350 gr. sour cream;
360 gr. Sahara;
150 gr. nuts;
70 gr. raspberries

Step by step recipe

Turn on the oven and let it preheat.

Mix soft margarine with condensed milk.

Beat the eggs with a fork.

Pour the egg mixture into condensed milk with margarine.

Continue stirring the mixture with the mixer while adding flour.

Add soda and lemon juice to the finished dough.

Grease the bottom and sides of the mold with butter and sprinkle with small breadcrumbs.

Place the dough into the mold.

After 45 minutes, check the readiness with a wooden knitting needle.

Cut the cooled condensed milk sponge cake horizontally.

It's time to prepare the sour cream. Dissolve sugar in sour cream.

Break the nut kernels into pieces with your hands. Lay them out on the board. Place the bag on top. Roll the nut pieces with a rolling pin.

Soak each donut with sour cream.

When some of the cream is absorbed, repeat the procedure. Grease the donuts with sour cream and sugar again.

Fold the donuts. Coat the surface and sides with sour cream and sprinkle with nut crumbs.

Place the cake in the refrigerator for a couple of hours.

The sponge cake prepared according to this recipe can be easily shaped like a “pinscher”. Especially if the crumpet turned out uneven. Anything can happen, especially the first time. Cut the biscuit into squares. Dip each one in sweet sour cream. Place on a flat plate in the shape of a slide or house. Sprinkle nut and chocolate chips on top.

Interesting!

In many cookbooks soda for biscuit dough It is recommended to extinguish with vinegar. For this purpose, try not a dining room, but Apple vinegar. It is best to use, of course, lemon juice. But it also has an excellent replacement: freshly squeezed sour apple or orange juice.

Option 5: Sponge cake with condensed milk

The recipe is suitable for those with a sweet tooth. Otherwise, use less sugar and put a spoon in the dough instant coffee. Most delicious cream obtained from boiled condensed milk.
For dough and cream, calculate the proportions by volume one to one.

Ingredients:

2 cups of flour;
2 cups sugar;
7 eggs;
1 tsp. soda

Cream:

1 can of boiled condensed milk;
3 yolks;
80 ml water;
1.5 sticks of butter;
1 gr. vanillin;
1 tbsp. light apple jam.

Step-by-step instruction

To prepare the dough, separate the whites.

Place them in the refrigerator for about thirty minutes.

It is more convenient to beat cold whites until foamy. Add sugar in portions.

Quench soda with any sour juice. Then pour into the protein foam.

Sift the flour in the air (balcony or street).

Mix flour with vanilla.

Add flour to the whites in several additions. Knead with a fork in a circular motion from bottom to top. You can add a little instant coffee to flavor the biscuit slight bitterness and dark color.

Heat the oven to 200 degrees.

Cover a baking sheet with parchment.

Pour the dough onto the baking sheet (into the mold).

After thirty minutes, check readiness.

The finished biscuit should cool and rest for a couple of hours.

It's time to prepare the cream for the sponge cake from condensed milk, butter and yolks. Mash the butter with vanilla sugar.

Dissolve the yolks a small amount water.

Mix the yolks with a can of condensed milk.

Boil the mixture in a water bath.

Place the container with the cream preparations in a bowl with ice.

All that remains is to add butter to the cooled cream and then beat with a mixer.

Cut the biscuit layer into equal square pieces.

Lubricate some pieces apple jam(with a slight sourness), and others with sweet cream made from boiled condensed milk.

If you used round and tall shapes, then the product is cut crosswise. Place the crumpets coated with cream and jam together. Place the cake in the refrigerator.

I offer several cream options for this sponge cake:

1. Beat condensed milk, butter and grated chocolate.
2. Brew strong coffee, strain and stir with the yolks. Boil the mixture, cool, and then beat with butter and condensed milk.
3. Color the butter with condensed milk raspberry syrup and then whisk.
4. Do nut crumbs and add to the finished cream.