Condensed milk cake

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Prepare everything you need to make the cake. Take premium flour, C1 eggs. Eggs and condensed milk must be removed from the refrigerator 1-1.5 hours beforehand. The dough turns out well if you add room temperature products to it. When choosing condensed milk, read carefully to ensure that it is exactly condensed milk with sugar without unnecessary additives that will spoil the taste. Use sour cream for cream with a fat content of at least 20%.

2. STEP 2

   

   Melt the butter. This can be done in the microwave on the appropriate setting, over low heat in a saucepan or in a water bath. To melt the butter in a water bath, take two containers of different diameters. Pour water into the larger one, place the smaller one on top so that its bottom sinks halfway into the water. Place pieces of butter into it. When the water boils, it will begin to melt. When it is completely melted, remove from heat. Cool completely.

3. STEP 3

   

   Add condensed milk and mix well.

4. STEP 4

   

   Wash the eggs with soap, dry them with a towel or napkin and break them into a bowl with condensed milk and butter. Beat well with a fork or whisk until smooth to break up the structure of the eggs.

5. STEP 5

   

   Take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift half of the flour specified in the recipe to eliminate small debris and oxygenate the dough. To make the dough successful, you need to add liquid to dry, and not vice versa.

6. STEP 6

   

   Add the liquid component to the flour and stir until smooth. Since flour, even of the same type, but from different manufacturers, differs in properties, the amount of flour indicated in the recipe may not be enough, or, conversely, it may be too much.

7. STEP 7

   

   Add it in small portions to get the dough of the desired consistency. It should turn out like thick sour cream. Quench the baking soda with lemon juice, pour into the dough and stir.

8. STEP 8

   

   For baking, use a standard large baking tray for your oven. Divide it with parchment into 2 parts: 3/5 for two light cakes and 2/5 for one dark. Transfer 2/3 of the dough to the light cake portion of the pan. Distribute evenly.

9. STEP 9

   

   Add cocoa powder to the rest of the dough. Mix thoroughly.

10. STEP 10

    

    Transfer the dough to the dark crust part of the pan. Bake for 10-15 minutes on the middle shelf in a preheated oven on the “top-bottom” mode up to 180 degrees. Cooking times may vary depending on the capabilities of your oven.

11. STEP 11

    

    While the cakes are baking, prepare the cream. To do this, mix sugar with sour cream until it dissolves. Place the resulting cream in the refrigerator until the cakes have cooled completely.

12. STEP 12

    

    The finished cakes will increase in volume and brown. Poke them with a wooden toothpick or skewer in several places. If the dough does not stick to it, then the cakes are ready.

13. STEP 13

    

    Level the light cake layer. To do this, carefully cut along the edges with a sharp knife. Divide the cake into 2 equal parts.

14. STEP 14

    

    From the dark sponge cake, cut out one cake the same size as the light ones. Cool the cakes completely. Keep the cut edges and the rest of the dark cake, they will be useful to you later (see steps 17-19).

15. STEP 15

    

    Assemble the cake. Grease the first light cake with cream. Sour cream, even of the same fat content, can differ in structure and consistency. And sour cream can turn out quite liquid. To prevent it from dripping off the cakes, first spread a thin layer, let it sit for 2-3 minutes so that it saturates the surface, and then apply a thicker layer of cream.

16. STEP 16

    

    Cover with the second cake layer, press down lightly and, similar to step 15, grease the second and third cake layers.

17. STEP 17

    

    Make crumbs from the remaining pieces of cake. If they are quite wet and difficult to chop, place them in a preheated oven for 2-3 minutes, they will dry out and can be easily chopped. You can grind it by rubbing it with your hands, or you can cover it with parchment and walk it with a rolling pin. I prefer to use my hands because the crumbs are very fine and even.

18. STEP 18

    

    Cover the top of the cake with crumbs and, in principle, you can leave it to soak. I still had cream and crumbs left, so I smeared the sides with cream and sprinkled them with crumbs too.

19. STEP 19

    

    If desired, the cake can be decorated for a special occasion. To do this, I sprinkled the top with coconut flakes and grated dark chocolate around the edges. So the cake began to look more aesthetically pleasing.

Comments on the recipe

Sarka @

20.10.2023

4.5

Happy sweet tooth! Try this sponge cake with condensed milk.