Condensed milk is an excellent substitute for granulated sugar; when adding the product to any mass, it does not need to be whipped or kneaded for a long time, as is the case with sugar.
Creams with boiled or whole condensed milk always turn out fluffy and homogeneous.
They soak up any sponge cake well, and butter cream masses with the addition of condensed milk retain their shape well and almost do not melt.
Sponge cake with condensed milk - general principles of preparation
• Sponge cake dough can be prepared using very different recipes. Its main and constant components: eggs, granulated sugar and, of course, flour. Biscuit dough is prepared with sour cream, vegetable oil, starch are added to it, or brewed with boiling water. For coloring, use cocoa powder and lightly flavor with vanilla. It is important to follow the proportions exactly, beat the dough well, especially the egg mass, then the biscuit will not settle and will have a porous structure.
• Butter, sour cream and custard creams for sponge cake are prepared with condensed milk. No sugar is added to such masses; condensed milk is enough for this, regardless of whether it is caramelized or regular. The creams are tinted, if necessary, using cocoa, and vanilla powder is used as a flavoring.
• Biscuits are baked in molds. Their shape and size can be selected independently, the main thing is that the dough occupies up to 3/4 of the height of the container, then it will not leak out when rising.
• To make the biscuit easily slide out of the mold, its bottom and walls are generously rubbed with butter, then sprinkled with cocoa, semolina or flour. Often the bottom is lined with parchment, which is also greased with oil, but not sprinkled.
• When baking in a gas oven, the temperature is set close to 180 degrees, if the heating used is electric - up to 200. Next, place the mold with the dough inside and adhere to the set mode. On average, baking biscuit dough takes at least half an hour, but it may take more. Do not open the oven for the first 30 minutes, otherwise the biscuit will settle. Readiness is checked with a wooden stick by making punctures in the place with the greatest thickness. After puncturing the well-baked cake, it remains dry.
• After baking, the finished cake is released from the mold and placed on a cooling rack. If you place it on a solid surface, it will become damp.
• Usually it is enough to bake just one cake, which, when cooled, is cut in half or even into three thinner ones and coated with cream, forming a cake.
Sponge cake with boiled condensed milk and nuts
Kitchen utensils: bowl, tablespoon, parchment, mixer, blender, sharp knife, baking dish, dish.
Ingredients
| eggs | 10 pieces. |
| flour | 290 g |
| sugar | 280 g |
| soda | 0.5 tsp. |
| lemon juice | 2 tsp. |
| vanilla extract | 1 tsp. |
| boiled condensed milk | 280 g |
| butter | 230 g |
| chopped nuts | 120 g |
Preparing the biscuit
- Separate the whites from the yolks of all eggs. Place the whites in a deep mixing bowl, add lemon juice and beat with a mixer until fluffy white mass; they will beat better if you take the eggs from the refrigerator.
- Then add sugar and continue beating, gradually increasing the speed, until a thick white mass.
- When the mass increases in size, add vanilla extract and yolks to it. Next, add baking soda and flour. Mix the egg mixture with flour with a mixer until the mixture becomes homogeneous.
- Preheat the oven to 200 degrees. Line a round springform baking pan with baking paper and grease with butter. You can also sprinkle the pan with a little flour to make the cake easier to remove.
- Place half of the dough in the mold and bake the sponge cake for about 25 minutes until dry . We bake the second cake in the same way. Important! During baking, do not open the oven under any circumstances, otherwise the biscuit will settle.
Leave the finished biscuit to cool slightly, then remove from the mold and leave for 3 hours until completely cooled. But if you are short on time, move on to assembling the cake immediately after the cakes have cooled. - Cut the cooled biscuit into 2 equal, even layers. In order for the biscuit to be cut well, the knife must be sharp.
- Cut off the crust and trim each layer, and grind the remaining biscuit scraps in a blender.
Preparing the cream
- Place the soft butter in a mixer bowl and beat until fluffy.
- Then add boiled condensed milk and mix the mass with a mixer until smooth.
Assembling and decorating the cake
- We take the dish on which we will form the cake and lay out the first layer. Lubricate the top generously with cream and sprinkle with chopped nuts in a blender.
- We lay out the rest of the cakes in the same way, coat them with cream and sprinkle with nuts.
- Place the last cake layer, coat the cake on all sides with cream and sprinkle with nuts. Sprinkle the top and sides of the cake with crushed biscuit crumbs.
- We leave the cake to soak in the refrigerator for at least an hour, and then we can serve the dessert.
This cake is perfect for an evening tea party at home or a celebration.
Video recipe
See how easy it is to prepare a wonderful dessert for tea or coffee.
If you want to please your household with a homemade cake, but you don’t have any time for baking, I suggest making a cake from ready-made sponge cakes, which you can easily buy in the store.
Sponge cake with condensed milk in cream and dough
About this cake, we can say that the sponge cake is completely covered in condensed milk, since boiled condensed milk is included in the dough recipe, and regular whole condensed milk is included in the cream. The baked goods are tender and soft and can be eaten very quickly even by a small family. Although a sufficient amount of ingredients is required to prepare this baking, usually there is not enough cake even for one day, since after each piece you want to eat more.
What is needed to prepare the most delicious and delicate chocolate sponge cake:
- Chicken eggs – 3 pcs.;
- Butter – 115 gr.;
- Condensed boiled milk – 0.5 cans;
- Granulated sugar – 150 gr.;
- Cocoa – 2 tablespoons;
- Soda – 1.5 teaspoons;
- Flour – 170 gr.
But this is not the whole recipe, since the products for the cream and impregnation look like this:
- Whole condensed milk with sugar – 1 can;
- Egg yolks – 2 pcs.;
- Milk – 100 ml;
- Starch – 1 teaspoon;
- Butter – 180 gr.;
- Cocoa – 2 tablespoons;
- For impregnation 150 ml. fresh brewed coffee.
We start cooking with the biscuit, since it will need to cool for quite a long time. This recipe, like the previous one, is supposed to be made in a slow cooker. Beat eggs with sugar until thick foam, then add softened butter, soda and add boiled condensed milk. Beat everything very thoroughly and begin adding sifted flour and cocoa in small portions.
At this stage, the dough is ready, put it in an oiled multicooker bowl and level it out. In the baking mode, a pressure cooker requires 35 minutes; for conventional multicookers, the time can be increased to 50 minutes, depending on the power of the kitchen assistant.
We have plenty of time to prepare custard with condensed milk, the recipe for which is presented below.
Mix two yolks, a can of condensed milk and regular milk in a bowl that can be placed on the fire. Mix the mixture well and place on the burner. Stirring continuously, cook the mixture for about five minutes. Then we dilute the starch in a small amount of water and pour it in a thin stream, or using the blade of a knife, into the cream standing on the stove. Now the mass must be stirred continuously for about five minutes. The cream should become thick.
Ingredients for sponge cake:
First cake:
- • flour – 2 tbsp. l.; • dried apricots – 12-14 pcs.; • sugar – 65 g; • soda – 1.5 g; • eggs – 2 pcs.; • citric acid – a pinch.
Second cake:
- • flour – 2 tbsp. l.; • raisins – a handful; • sugar – 65 g; • soda – 1.5 g; • eggs – 2 pcs.; • citric acid – a pinch.
Third cake:
- • flour – 2 tbsp. l.; • poppy seed – 40 g; • sugar – 65 g; • soda – 1.5 g; • eggs – 2 pcs.; • citric acid – a pinch.
Ingredients for the cake cream:
- • condensed whole milk with sugar – 380 g; • condensed milk “Varyonka” – 190 g; • butter – 350 g.
To decorate the cake:
- • walnuts.
Preparing sponge cake:
- Since the dough is made quickly, prepare dried apricots, raisins and poppy seeds in advance.
- Wash dried apricots and raisins, soak for 20 minutes in cold water, place on a towel and dry. Cut dried apricots into pieces.
- Preheat the oven to 170°. Start preparing the dough for the first crust. Place the sugar and just the egg yolks in one bowl.
- Beat with a mixer until a creamy mass is obtained.
- Place only the whites in another container and beat them until they form a stable foam. Place on the yolks.
- Sprinkle flour and baking soda mixed with citric acid over the whites. Add dried apricots immediately.
- Using a wooden spatula, gently stir the dough from bottom to top. As soon as the flour combines with the eggs, stop stirring, otherwise the air mass will begin to settle.
- Line the pan with baking paper and lay out the dough.
- Place in the oven. Bake for 35 minutes. Remove the biscuit from the oven.
- Carefully remove from the mold along with the paper. Turn over onto a towel and remove the paper. Leave until completely cool.
- Prepare the dough for the second crust. Place sugar and yolks in a bowl and beat with a mixer. Add whipped whites. Add flour, not forgetting to add citric acid and soda. Add raisins.
- Stir carefully. Pour into parchment lined pan. Bake for 35 minutes. Cool in the same way as the first cake. Put the sugar back into the bowl, add the yolks, and beat with a mixer. Combine with whipped egg whites. Add flour, soda, citric acid and poppy seeds.
- Stir. Bake the third cake. Place on a towel and cool.
- Make a cream. Condensed milk and butter should be at room temperature at the time of whipping, otherwise the cream may turn out pockmarked. Place the butter in a bowl and beat it with a mixer. Continuing to beat, add the boiled milk.
- The cream will turn light brown. Add condensed milk in small portions.
- Beat until fluffy.
- Now start assembling the cake. Take a flat dish. Place the first cake layer on it. Apply a thick layer of cream on it.
- Cover it with the second cake layer, which is also coated with cream. Collect the entire cake this way. Use the remaining cream to coat the sides and surface of the cake.
- Garnish with chopped nuts.
- Keep the cake at room temperature for 5 hours so that it is well soaked in the cream. Then put it in the refrigerator for several hours.
Thus, a lush sponge cake with condensed milk and butter is ready.
Bon appetit! /Visitors - 342 all time, 1 visit(s) today/
Sponge cake “Elizabeth” with condensed milk
Tip: it’s better to cut a circle to fit the bottom in advance so that the paper doesn’t stick out. Grease the mold with butter and pour the sponge cake dough into it.
Tip: use regular thread for this. We make a light cut on the biscuit, tie it with thread and, crossing its ends, pull them in different directions.
It is easier to do this towards yourself. The thread will pass through the thickness of the biscuit, resulting in even cake layers. For the biscuit: flour - 1.5 cups; eggs - 9 pcs. For cream: sour cream - g. For decoration, optional: canned peaches. Tip: Open the oven slightly and press lightly onto the cake.
If there are no dents left, then the cake is ready and it’s time to take it out.
How to prepare dough for sponge cake
I combine six eggs with sugar.
Beat the mixture until the sugar dissolves and a fluffy egg mass forms.
Pour a glass of wheat flour into the egg mixture and add a spoonful of potato starch.
Kneading biscuit dough for a cake.
I divide it into three equal parts.
Now I start baking each part separately. You could line a baking sheet with paper, spread the biscuit dough on it, and then after baking cut it into equal-sized cakes. That's exactly what I did with this cake. But this time I decided to go a different route. I have a form just right for such an occasion. In it, the cake layers for the sponge cake will be even and the same size, and you won’t have to cut them.
I pour the dough into the mold. Distribute evenly and place in the oven, preheated to 180 degrees for about 10 minutes. The biscuit should not be overcooked. As soon as you see that the cake is browning, immediately remove it from the oven and place the next one.
As a result, you should end up with a biscuit dough product like the one in this photo. Now it’s time to prepare the condensed milk cream. Ideally, you would also prepare condensed milk with your own hands, and I will help you with the recipe.
