Cakes are an indispensable dessert at any celebration and simply a favorite treat for those with a sweet tooth. Starting from the simplest recipes from waffle cakes, no-bake anthills from cookies, and ending with masterpieces like Napoleon - condensed milk, which everyone has loved since childhood, comes in handy everywhere. It is traditionally included in many delicacies, giving them a creamy caramel sweetness and the aroma of milk.
In supermarket windows you can now find such an assortment that your eyes run wild - for every taste and budget, but we have all heard about harmful dyes, vegetable fats, flavors, so it is much better to bake everything with your own hands from proven products.
In this article, we have prepared for you a wide variety of recipes for delicious homemade cakes with condensed milk. A step-by-step description with photos will help you in preparation, even if you are doing it for the first time.
Anthill cake made from cookies with condensed milk - no-bake recipe
A very quick cake that can be whipped up in 5-7 minutes. And most importantly, you don't need an oven to cook it. All you need is cookies. You can take a store-bought one, or bake it yourself.
Raisins, nuts, dried fruits, poppy seeds - all this can be added to your taste, creating your own unique culinary masterpiece.
To prepare we will need:
- Cookies “Baked milk” – 600 g.
- Raisins – 100 g.
- Boiled condensed milk – 600 g.
- Walnuts – 100 g.
- Poppy – for sprinkling
- Butter – 100 g.
1. Take a dry, spacious bowl.
2. Crumble the cookies into it with your hands. The pieces should not be small and not too large - medium. The photo shows how we crumbled it.
3. Now let's take care of the nuts. Place the peeled nuts in a regular small transparent bag. Using a kitchen hammer or rolling pin, chop them into medium pieces – also not small and not large. We send them to the liver.
4. Following the nuts, transfer the raisins into a common bowl. If it was too dry, it is better to first soak it in hot water and dry it from moisture.
5. Make the cream. Transfer the boiled condensed milk into a separate bowl. Add soft butter to it. Using a blender or mixer, mix everything into a homogeneous creamy mass.
6. Add cream to cookies and nuts. Mix everything evenly.
7. Take a flat plate or tray. We lay out our future cake in a slide. Carefully smooth out surface unevenness. Now, in order for it to become a real Ant Hill, we add “ants” here. Or rather, sprinkle poppy seeds on top. By the way, you can use grated or finely chopped chocolate.
Watch a video of making a no-bake cake from cookies with condensed milk:
Now our dessert needs to be put in the refrigerator for at least half an hour. Take it out, cut it and serve it for tea!
Quick waffle cake
For those whose time is scheduled in minutes, but want to prepare dessert with their own hands, ready-made waffle cakes will help out. In stores you can choose them in any flavor - vanilla, honey, chocolate.
Required:
- 1 package of waffle cakes;
- 280 g butter;
- 350 g condensed milk;
- 20 g cocoa;
- 50 ml milk;
- 55 g white chocolate;
- 6 tbsp. l. Sahara.
Stages:
- Beat 260 g of warm butter with condensed milk. Grease the cake layers, create a cake and place in the refrigerator for 30-50 minutes.
- Mix sugar, milk and cocoa in a saucepan and boil for 2 minutes. Add butter to the glaze and stir, pour over the cake and refrigerate for 25 minutes.
- Sprinkle with white chocolate chips before serving.
The dessert is simple and unusual. You can make it even tastier by adding your favorite fruits and berries.
Waffle cake with condensed milk - a simple recipe
It would seem that nothing could be simpler than a waffle cake. I spread the cakes, folded them into a stack and - done! But no! Like any other dessert, it has its secrets. Now we will make a culinary masterpiece very quickly and from simple ingredients.
To prepare we will need:
- Condensed milk "Iriska"
- Black chocolate
- Lemon juice
- Butter
- Waffle cakes
You will learn more from the video:
Bon appetit!
Honey cake with condensed milk - step-by-step recipe
This dessert is easily identified by its delicious honey aroma. Just in case, I recommend choosing the most aromatic varieties of natural sweetener.
The combination of milky-creamy taste and aroma of condensed milk and honey is reminiscent of a children's fairy tale, in which a river of milk flows and banks of honey. So test this recipe and make your loved ones happy.
To prepare we will need:
- Flour – 260 g.
- Vanilla sugar – 1 tsp.
- Granulated sugar – 100 g.
- Soda – 1 tsp.
- Raw egg – 1 pc.
- Honey – 50 g.
- Butter – 50 g.
Cream:
- Lemon zest
- Butter – 250 g.
- Boiled condensed milk – 400 g.
You will also need walnuts for sprinkling.
1. Beat the egg into a bowl.
2. Next, add granulated sugar and whisk everything together until light.
3. Transfer the butter (from the first list of ingredients) into a small saucepan. Turn on a little heat. We also add honey here.
Stirring, bring the mixture to a boil. Then add baking soda, stirring continuously. The mass will immediately begin to increase in size.
4. Stirring constantly, bring the mixture to a beautiful caramel color. Remove from heat and, stirring, let cool for about 1 minute.
5. Pour in the egg mixture, add vanilla, and mix.
6. Add sifted flour here, knead the dough with a spoon, absorbing as much flour as possible. We proceed to kneading with our hands on the work surface. The mass should become homogeneous, soft and not sticky. Place it in a bowl and cover the top with film. Leave it like this in a warm place for an hour.
7. Take out the dough and form it into a “sausage”. Divide into 6 equal parts.
8. Roll each part in turn into a thin layer, up to 20 centimeters in diameter. If necessary, sprinkle with flour.
9. Heat the oven to 200 degrees. Line a baking sheet with parchment. Bake the cakes for 4-5 minutes, one at a time. Take any round shape with the same diameter and trim the edges. For example, this could be a lid from a saucepan. Let cool and remove the parchment.
10. Place soft butter in a bowl or mixer bowl. Beat it until fluffy with a mixer.
Then add condensed milk and grate the yellow zest from the lemon, without touching the white part (it is bitter).
11. Mix everything together with a mixer until smooth.
12. Grease the tray in the center with cream. This way the bottom cake will hold tighter. Grease the top of the first cake with cream.
Place the second one on top and coat it as well. Thus, we form a cake from all 6 cake layers. We also coat it on top and along the edges.
13. Finely chop the nuts. We sprinkle our dessert with them on top and sides. We put it in the refrigerator overnight for soaking.
Gingerbread cake with condensed milk and sour cream without baking
Another quick no-bake cake recipe. But this time with gingerbread. And also with sour cream and bananas. It turns out really tasty.
To prepare we will need:
- Chocolate gingerbread – 600 g.
- Medium size bananas – 2 pcs.
- Sour cream (20-30%) – 600 g.
- Walnuts - to taste
- Powdered sugar – 100 g.
- Coconut flakes and dark chocolate for decoration
- Condensed milk - for decoration
1. Cut the gingerbread cookies lengthwise into 2 parts.
2. Peel the bananas and cut them into medium-thick slices.
3. Line a deep bowl with cling film so that the edges extend beyond the inside.
4. Pour sour cream into a separate bowl. Add powdered sugar there and mix with a mixer until smooth. Dip the gingerbread pieces here one at a time.
5. Place them in a bowl lined with film in one layer.
We don't skimp on the sour cream sauce. The more it is, the juicier the dessert will be.
6. Now cover them with one layer of sliced bananas. Grind the nuts into medium pieces (not into flour) and sprinkle on top. If you don’t like walnuts, you can omit them or replace them with hazelnuts, peanuts, or other favorite nuts.
7. Now again lay out a layer of gingerbread in sour cream, then bananas and nuts. The number of layers depends on the size of the selected dishes. The main thing is that the last layer consists of gingerbread in sour cream. In this form, let it stand at room temperature for 1-2 hours and put it in the refrigerator for 3-4 hours so that the cake hardens.
8. Now place the bowl upside down on a flat plate and turn the cake over. We remove the film. You can pour melted chocolate on top and sprinkle with coconut flakes. Gingerbread cake is ready! Bon appetit!
Yeast dough
This type of dough can also be prepared using condensed milk. As a result, the finished dough is tender and soft to the touch and aromatic when baked.
Ingredients
- Wheat flour - 650 g;
- Natural yogurt - 350 ml;
- Boiled water - 165 ml;
- Condensed milk - 100 g;
- Egg - 1 pc.;
- Sunflower oil - 3 tbsp;
- Granulated sugar - 1.5 tbsp;
- Yeast - 1 tsp.
- Salt - a pinch.
Preparation
The amount of flour used directly depends on the moisture content of the product, and not only instant yeast, but fresh yeast can be used. In this case, you need to correctly calculate their number.
Sift the flour twice into a deep bowl, add all the dry ingredients, and mix. In a separate bowl, mix condensed milk with boiling water and stir until a homogeneous liquid is obtained. Add yogurt and egg to the mixture. Make a well in the flour and pour out the liquid, mix the ingredients with your hand or spatula. After kneading, add vegetable oil. You need to knead for 10 minutes. To ferment, place it in the refrigerator for 2-3 hours.
Simple sponge cake with condensed milk - recipe with photo
The taste of this sponge cake is reminiscent of the “Golden Key”, because it has boiled condensed milk in both the dough and the cream. Tender, creamy and very easy to prepare.
To prepare we will need:
- Boiled condensed milk – 150 g.
- Soda - a pinch
- Flour – 240 g.
- Baking powder – 5 g.
- Eggs – 2 pcs.
- Sour cream – 200 g.
- Granulated sugar – 200 g.
Cream:
- Boiled condensed milk – 220 g.
- Walnuts – 50 g.
- Cream 35% - 250 g.
- Butter – 100 g.
Impregnation:
- Cream – 50 g.
We bake in a 24 cm mold. The cake weighs about 1.3 kg.
1. Cover the springform pan with parchment. Grease the bottom and sides with a piece of butter and lightly sprinkle with flour. Shake out the remains.
2. Sift flour into a dry bowl. We also send the baking powder here. Mix everything as thoroughly as possible so that our cakes rise evenly.
3. Pour sour cream into a separate bowl. Add soda here. It is needed to extinguish the acidity of sour cream. Mix everything thoroughly.
If the sour cream is not sour, you don’t have to add soda at all.
4. Separately, beat the eggs with granulated sugar into an airy, fluffy mass.
Then add condensed milk here and beat again so that it is evenly distributed in the egg foam. Now add sour cream in the same way.
5. Now add flour, sifted in advance. Mix quickly enough. After all, the baking powder, getting into the liquid base, immediately begins to “work”. In addition, from long kneading, the mass may settle and the biscuit will turn out dense. First, quickly mix with a spoon, and then beat a little with a mixer until smooth. The dough turns out to be quite liquid and pourable.
6. Pour this mass into the prepared form. Rotate the mold in a circle in one direction several times to form a small funnel in the center.
7. Heat the oven to 170-180 degrees. Place our base in a hot oven for 30-40 minutes until cooked. Insert a wooden skewer into the center of the golden brown cake. If it comes out dry and clean, the cake is ready.
8. Place the pan on a wire rack so that the biscuit cools evenly and wait until it cools completely. We take off the form. The cake turns out to be quite tall, about 2 cm thick. Return it directly with the parchment back to the wire rack for 3-4 hours.
9. Ideally, to get an even cake, cut off the entire plump top. But, if the ideal evenness of the dessert is not important to you, cut it off in the place where the cake begins to round.
We remove this part and cut off the top from it. We will then place this part on the bottom of the cake.
10. Cut the remaining part of the cake into 2 layers.
11. Cut the cut top into cubes.
Dry it a little in the oven and then grind it into fine crumbs. We will use it to decorate our dessert later.
12. The base for the cake is ready. Let's move on to the filling. Dry the peeled nuts a little in the oven or in a dry frying pan. Finely chop them with a knife or use a blender.
13. An hour before cooking, pour the cream into a bowl or blender and put it in the refrigerator. After all, only cold and heavy cream is whipped. And the dishes must be cold. Beat until stable.
14. At the same time, it is important not to beat them, so as not to get butter instead of cream.
15. Beat boiled condensed milk and soft butter in a separate bowl with a mixer until smooth.
16. Gradually, 1-2 tablespoons at a time, add the condensed milk mass into the whipped cream. Mix each batch with a mixer until smooth. Do not whip for too long, so as not to beat the cream.
19. Place the first cake layer on a flat plate or tray - the one we cut off from the top. Lubricate it with cream. Place about a third of the prepared cream here. Spread it evenly with a wide spatula. Sprinkle some chopped nuts on top.
20. Place the next cake layer on top, also soaked in cream. We also cover it with cream and nuts. We complete the composition with the third layer, also coat it with cream, applying it not only on top, but also on the sides of the product. Decorate as desired. In this case, we sprinkled with prepared crumbs. Flowers from a pastry bag are made from the deferred cream on top.
21. You can add walnuts on top. After 4 hours or more, put the cake in the refrigerator to soak.
"Log" made from puff pastry
Another quick option for making dessert is a cake made from ready-made puff pastry. Preparation does not take much time and requires a minimum of ingredients.
Required:
- 400 g puff pastry;
- 330 g butter;
- 340 g condensed milk;
- 20 g ground coffee.
Stages:
- Roll out the finished defrosted dough and cut into strips. Place on baking paper and bake at 180°C for 8-13 minutes.
- Beat butter, condensed milk and coffee into a fluffy mass.
- Spread the film in 2 layers on a flat surface. Place a layer of sticks on it and cover with cream.
- Do these manipulations with the remaining sticks. Leave 3 pieces for decoration. Wrap the finished cake in film and form it into a log. Refrigerate for at least 11 hours.
The cake can be prepared a few days before the holiday and stored in the freezer, without deteriorating its taste. In cross-section, it turns out to be interesting and unusual.
Cake with condensed milk in a frying pan
If you don't have an oven, this is not a reason to refuse cake. In the next recipe we will make the cakes in a frying pan. And no one will probably even guess.
To prepare we will need:
Cakes:
- Condensed milk – 300 g.
- Raw eggs – 2 pcs.
- Flour – 480 g.
- Baking powder – 1 pack
Cream:
- Flour – 2 tbsp.
- Milk – 500 g.
- Butter – 1 pack.
- Eggs – 2 pcs.
- Salt - a pinch
- Vanillin – 1 pack
- Sugar – 150 g.
You will learn more from the video:
These are the miracles.
From sponge cakes
Cream for cake with condensed milk is very popular, as it does not require special skills. The cream is simple, quick to prepare and versatile - it can be used to decorate and fill baked goods.
Components:
- 4 eggs;
- 175 g sugar;
- 230 g flour;
- 6 g baking powder;
- a pinch of salt.
Cream:
- 360 g condensed milk;
- 175 g butter.
Stages:
- Beat eggs, salt and sugar until foamy.
- Gently sift the flour and baking powder into the egg mixture. Mix with a spatula from top to bottom. Bake the cakes at 170°C for 30 minutes.
- For the cream, beat warm butter with condensed milk into a fluffy mass. After cooling completely, brush the cakes with it.
If desired, the cakes can be soaked in syrup or your favorite juice. But it is advisable to give them time to “rest” for 4-5 hours, and only after that should you start shaping the cake.
Prague cake with condensed milk
Delicious chocolate cake with condensed milk. It cooks quite quickly. The cakes are moist and soaked. You can add a layer of bananas to the layer.
To prepare we will need:
- Eggs – 4 pcs.
- Water – 100 ml.
- Sugar – 180 g.
- Baking powder – 1 tsp.
- Flour – 130 g.
- Cocoa powder – 2-3 tbsp.
Cream:
- Sugar – 60 g.
- Vanilla taste
- Eggs – 2 pcs.
- Flour – 3 tbsp.
- Milk – 250 ml.
- Condensed milk – 0.5 cups
- Butter – 250 g.
Impregnation:
- Milk – 200 ml.
- Powdered sugar – 2 tbsp.
Glaze:
- Sour cream – 3-5 tbsp.
- Butter – 50 g.
- Granulated sugar – 3 tbsp.
- Cocoa – 3 tbsp.
We bake the cake in a round springform pan with a diameter of 22 cm.
1. Heat the oven to 180 degrees.
When starting to cook, it is important to know that the temperature of all ingredients included in the composition must be the same - either from the refrigerator or at room temperature.
2. Prepare the dough. Beat the whites separately until they form a fluffy foam. Separately, beat the yolks until white. Pour in half the norm of sugar here and there - 90 grams each. Mix again. The whites should become fluffy and firm, and the yolks should acquire a vanilla color and increase in size by 2-3 times.
3. Pour 100 ml into the yolks. water and stir. We begin to beat the whites again at low speed. At the same time, pour in the yolk mixture in a thin stream. Stir until completely combined. It is not necessary to beat with a mixer - you can use your hands.
4. Sift flour, cocoa and baking powder into one bowl. As for cocoa, take either 2 full tablespoons or 3 incomplete. Pour the dry mixture into the egg mixture and gently mix everything with a silicone spatula, in one direction, so that it remains fluffy. Line the bottom of the mold with parchment. We transfer our dough here, level the surface with a spatula. Place in preheated oven until done.
5. Pour eggs for cream into a saucepan or wide frying pan with a thick bottom. Mix them here with a whisk. Then add sugar and condensed milk. All that remains is to add vanilla and flour. Mix the mass. Gradually begin to add milk, mixing it well. When all the milk has been added, turn on medium heat. Stir constantly. When the mixture begins to boil, reduce the heat to low.
6. Replace the whisk with a silicone spatula. Over low heat, constantly stirring the mixture, bring it to a thick, homogeneous state. If you run a spatula along the bottom, the mass runs down to the center very slowly and does not completely combine. Now the cream needs to cool completely.
7. Meanwhile, the cake has already been prepared. We take it out of the oven and let it cool thoroughly to room temperature.
8. Prepare the impregnation. Dissolve powdered sugar in warm milk.
9. When the sponge cake has cooled, carefully run a knife along the edges of the mold, separating the cake. We remove the form. We do not remove the parchment. Cut the cake crosswise into 2 equal parts. We water the lower one with a little impregnation from above, and the upper one from below. Do not pour a lot of impregnation - the sponge cake is already quite moist.
10. Butter for cream should be soft, at room temperature. Place it in the mixer bowl. When the mass becomes soft, add 1 tablespoon of cream here at a time, without stopping the mixer.
11. Line a sheet of parchment on the board. Place the top crust here, greased side up. We place a high split pan on top, or the same pan where the cake was baked, but put the sides up with parchment. If necessary, water with more impregnation.
11. Spread all the cream on top. Align it evenly.
12. Without removing the parchment from the bottom cake, transfer it to the cream, sheet side up. Let's compact this biscuit. And in this form, right with the paper, put it in the refrigerator for 2-3 hours.
13. Carefully remove the form.
14. Now prepare the fudge icing. Pour 3 heaped tablespoons of cocoa into a saucepan. Next we add sugar, butter and sour cream. Place on medium heat. Stirring constantly, bring the mixture to an even state of melted chocolate. Turn up the heat a little so that it just starts to simmer. Then immediately remove from heat.
15. Let the mass cool to a warm state. Then pour it over the top of our cake so that the sides are covered with icing.
16. Give the mixture about 5 minutes for the fondant to set. Then we transfer the dessert from the parchment to a tray, cut it and serve.
Delicious sponge cake with custard
A cake made from ready-made cake layers with custard is no less tasty. Why did I previously associate custard only with puff pastry or thin shortcrust pastry, but it turns out it also goes very well with sponge cake!
Author
Required Products:
- Ready-made sponge cakes – 1 package
- Boiled condensed milk – 1 can
- Milk – 200 g
- Chicken egg – 2 pcs.
- Flour – 50 g
- Butter 50 g
Preparation.
1. Beat eggs into a separate bowl, add flour and stir well. You should get a homogeneous mass without lumps.
2. Heat the milk, pour it into the egg mixture in a thin stream, stirring. Place over low heat, cook, stirring, until the mixture thickens.
3. When the mass begins to become thick, remove from the stove, add butter at room temperature, stir thoroughly until the butter is completely dissolved.
4. Transfer the finished cream to a separate clean bowl.
5. Place condensed milk in a separate bowl and beat with a mixer.
6. When it becomes less thick, add the finished cream in portions, continuing to stir with the mixer.
7. Coat each layer well with cream, folding them into the cake.
8. Leave on the table for an hour so that the cake is well soaked in cream and put in the refrigerator for a couple of hours.
Author
Classic Napoleon cake recipe at home with condensed milk
Who doesn't love this iconic Napoleon cake? There are many variations of its preparation, and perhaps only a few can remember which recipe is classic. In any case, today we have an option with condensed milk.
To prepare we will need:
- Margarine – 200 g.
- Soda – 1 tsp.
- Flour – 600 g.
- Salt – 1 tsp.
- Water – 0.5 cups
Cream:
- Condensed milk – 1 can
- Boiled condensed milk – 2 cans
Learn more from the video:
Invite guests, pour some tea and enjoy some sincere communication!
Cake with condensed milk: a simple recipe for a delicious cake
A simple and quick cake with condensed milk. Sour cream based cream adds a slight sourness to the creamy milk dessert.
To prepare we will need:
- Condensed milk – 1 can
- Flour – 140 g.
- Lemon juice
- Butter – 100 g.
- Eggs – 2 pcs.
- Soda – ½ tsp.
- Cocoa – 2 tsp.
Cream:
- Granulated sugar – 200 g.
- Sour cream – 400 g.
1. Prepare the biscuit. First of all, pour the melted butter into a bowl.
2. Pour the condensed milk here. Using a whisk, mix everything into a single mass.
3. Add eggs here and mix them well. Add sifted flour and knead into a homogeneous dough. At the very end, quench the soda in a small bowl with a few drops of lemon juice, mix, pour into the dough and mix again.
4. Line a baking sheet with parchment. Pour in a little more than half of the resulting dough. Distribute it evenly so that the pan is 70 percent full.
5. Pour sifted cocoa into the remaining dough. Distribute this mass over the remaining 30% of the baking sheet. Heat the oven to 180 degrees. Bake for 10-12 minutes.
6. Meanwhile, prepare the cream. To do this, simply mix sour cream with sugar. Leave for 10 minutes at room temperature until the sugar is completely dissolved. Then mix again.
It is better to take sour cream with a fat content of at least 20%.
7. Take the finished cake out of the oven. Take the parchment and place it upside down on the wire rack. We remove the paper. Let the biscuit cool for 10 minutes.
8. Remove it from the grill. Cut off the chocolate part from the creamy part. We cut off the edges from both to make even rectangles. We leave the chocolate edges for decoration, and the creamy edges can be eaten immediately.
9. Cut the light cake into 2 parts. We measure the chocolate along the length of the cream, cutting off the excess. Grind the remaining chocolate into crumbs and set aside for now.
10. Place the first light cake on a flat plate. Pour a generous layer of cream over it and cover with brown sponge cake. We also lubricate it generously. Cover with a third and grease again. We also apply sour cream to the sides.
11. Decorate with chocolate chips on top. If desired, you can sprinkle with chopped nuts. Leave it in the refrigerator for several hours. You can even leave it overnight.
The selection of the most delicious cakes with condensed milk is coming to an end. I hope you find it useful! Take this article to your social networks so as not to lose it. After all, a homemade cake is always a great idea. Whether it's a family tea party or a holiday table.
I wish you success! See you again!
Author of the publication
offline 1 year
Home cooking
I suggest baking a delicate cake with condensed milk for a cozy home tea party. Similar recipes have already been posted here - Lily's Hat cake with condensed milk with custard, Evening sponge cake with sour cream and condensed milk cream. (I also recommend baking a five-minute marble cake with condensed milk). Today’s cake is no more complicated, it’s one of the many variations of the Milk Girl cake. It is prepared from one can of condensed milk, which is added to both the dough and the cheese and sour cream. Since the name Milk Girl gives me chills, we call the cake by transcription, Milchmadchen. Desserts with cheese and homemade cheesecakes - follow this link. A variety of homemade cake recipes for every taste can be found at this link.
Compound:
For the dough:
- Eggs - 2 pieces
- Condensed milk - 1/2 can
- Sugar - 50 grams
- Butter at room temperature - 100 grams
- Flour - 200 grams
- Soda - 1 teaspoon
- Salt - a pinch
- Unscented vegetable oil for greasing baking paper
For cream:
- Cream cheese - 300 grams
- Sour cream (15-20%) – 400 grams
- Condensed milk - 1/2 can
- Vanillin – 1 sachet (1 gram)
- Powdered sugar - to taste, if desired
How to make a cake with condensed milk Milchmädchen (Milk Girl) from one can of condensed milk without rolling out the cakes, a detailed simple recipe
It’s convenient when exactly one can of condensed milk (380 grams) is used for the entire cake. Therefore, unlike the classic recipe, I replace part of the condensed milk in the cake dough with butter (or sour cream as in the Lily Hat cake). Mix butter with half a can of condensed milk. Choose high-quality condensed milk, without vegetable fats; make sure that the label says “whole condensed milk with sugar.”
Mix butter with half a can of condensed milk
Place over low heat and heat, stirring, until smooth.
Heat until smooth
Add baking soda and stir until all the soda reacts and foams.
Add baking soda and stir while heating until all the soda reacts.
Add sugar, stir until it dissolves.
Add sugar, stir until dissolved
Remove from heat. Add eggs one at a time, whisking after each.
Beat in the eggs one at a time
Add sifted flour with a pinch of salt in small portions.
Add flour and a pinch of salt
The condensed milk dough for the cake is ready, the thickness is visible in the photo, the dough flows smoothly from the whisk.
Dough made with butter and condensed milk
I like to bake this dough on baking paper. The cakes are thin and do not require additional soaking. Draw circles on parchment; it is convenient to use the bottom of a springform pan, in which we will then assemble the cake. The number of cake layers depends on the diameter of the cake. With a diameter of 22-24 cm, you will get a cake of 4 layers.
Stencil of cakes on baking paper
Grease the parchment with a thin layer of vegetable oil and lay out the dough. Turning the parchment, spread the dough with a spatula, slightly protruding beyond the border of the circle.
Distribute a portion of dough, slightly overhanging the border
Bake the cakes in condensed milk until lightly browned. Thin cakes are baked quickly; in my gas oven with lower heat, each cake is baked for 7-9 minutes at a temperature of 180 degrees. While one cake is baking, mark and grease the parchment for the next one.
Dough crust with condensed milk
Trim the warm cakes; I cut them according to the markings along with the parchment.
Trim the cakes, cutting along the border along with the parchment
Remove parchment from cake layers.
Remove the cakes from the parchment
Grind the trimmings into crumbs.
Grind the cake scraps
The Milchmadchen condensed milk cake layers are ready. Leave them, be sure to cover them with parchment. Prepare a simple cream. Mix low-fat sour cream with the remaining half can of condensed milk and a bag of vanillin. If the sour cream contains more than 20% fat, the cream will be thicker and you may have to additionally soak the cakes. Add soft cheese (any cottage cheese or cream cheese will do, today I’m using Cremette cream cheese).
For the cream, mix sour cream, condensed milk, vanillin and cream or curd cheese.
First, mash the cheese, then beat the cream with a mixer, gradually increasing the speed. Cheese and sour cream with condensed milk is ready. It is delicate, with a creamy aroma and a slight pleasant sourness. Sweet enough for us, but you can add powdered sugar if desired.
Cheese and sour cream with condensed milk for the Milk Girl cake
The cream, cakes and crumbs are ready. Start assembling the cake.
Cakes with condensed milk, cream with condensed milk and crumbs from cake layers for the cake
Line the bottom and sides of the springform pan with parchment. Lay out one cake at a time.
Place the cakes one at a time in a springform pan.
Divide the cream by eye according to the number of cakes and coat each cake with cream. It seems like there is a lot of cream, but it will be absorbed, making the cake very tender.
Grease each cake generously with cream.
Press the cakes down and compact them a little. Spread the top cake with cream, sprinkle with some crumbs and, in this form, leave the cake in the refrigerator for 3-4 hours, or better yet, overnight.
Leave the Milchmadchen cake in the refrigerator to soak
Release from the sides.
Release from the sides. transfer to a plate
Sprinkle the sides with the remaining crumbs. I'm making a cake for a family tea party, so I decorate it quickly with what I found in the refrigerator. Anything your imagination suggests is suitable - nuts, berries, fruits, mint, pieces of dried fruit, chocolate or coconut shavings, marmalade, candied fruits, etc. (I have marshmallows, kiwi and marshmallows).
Milchmadchen cake is ready, decorate to your liking
Milchmadchen (Milk Girl) cake with condensed milk cakes and cream made from condensed milk, cream cheese and sour cream is ready.
Condensed milk cake Milk girl, simple and delicious
Milchmadchen condensed milk cake turns out exquisite, with a harmonious taste and creamy vanilla aroma.
Delicate cake with condensed milk Milchmadchen according to a simple recipe
A simple, tasty and delicate Milchmadchen condensed milk cake is a decoration for your home dessert menu.
Condensed milk cake Dairy girl with a simple recipe
If you increase the number of cake layers (make them smaller in diameter) and decorate the top more solemnly, then the Milchmadchen cake will be suitable for any festive feast.
Milchmadchen condensed milk cake, tender and delicious
Cut into portions. It’s obvious that I was in a hurry, the cake only stood in the refrigerator for an hour, and the cream was not completely absorbed. Tomorrow the Milchmadchen cake will be even tastier (if there is any left)
