Recipes for cakes with boiled condensed milk. Simple sponge cake with boiled condensed milk recipe with photo

Boiled condensed milk is often used in the preparation of confectionery products. You can eat it simply by spreading it on bread or cookies, or dipping pancakes or pancakes into it. It is also added to cakes, ice cream, cupcakes, pastries, rolls, and other desserts. Cakes with boiled condensed milk turn out incredibly tasty and tender. They are made not only in confectionery shops. You can make these desserts with your own hands at home.

Cake recipe with boiled condensed milk

There are a large number of recipes for making a cake with boiled condensed milk cream. They differ primarily in the dough from which such a confectionery product is prepared:

biscuit;
sand;
puff pastry;
honey;
chocolate;
waffle

To prepare a delicious cream for the cake, you need to buy high-quality boiled condensed milk. When choosing it, be guided by the following words written on the packaging: “boiled condensed milk with sugar”, “GOST”. You can cook this product yourself. To do this, you need to put a tin can of condensed milk with sugar in boiling water. The product should be simmered over low heat for 1.5 to 3 hours. The water should completely cover the jar. In addition to boiled sweetened condensed milk, the following products can be added to the cream:

sour cream;
butter;
cocoa powder;
nuts;
powdered sugar;
liquor;
dried fruits.

When the dough is ready, start baking the cakes. They can be baked in the shape of a circle, oval, square or rectangle. The diameter of the round baking dish depends on the amount of dough. Grease the finished cakes with boiled condensed milk cream, then assemble the cake. On top it can be decorated with berries, fruits, nuts or sprinkled with glaze. Use the selection of step-by-step recipes below and prepare the dessert you like. Calorie content of dishes is indicated per 100 grams of finished product.

Sponge cake with boiled condensed milk

Time: 80 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 403 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Using this recipe, you can quickly prepare a homemade cake with boiled condensed milk. You don't need a lot of ingredients. Bake a sponge cake by mixing flour, eggs, sugar. Cut it lengthwise into 4 pieces. Then prepare the cream by mixing the necessary ingredients. Grease the sponge cake with the creamy mixture and assemble the dessert. The finished dish can be decorated with biscuit crumbs or crushed nuts.

Ingredients:

wheat flour – 1 tbsp.;
sugar – 0.5 cups;
eggs – 4 pcs.;
butter – 200 g;

Cooking method:

Take chicken eggs, separate the whites from the yolks. Beat the last ones with sugar.
Carefully add flour to the yolks and mix everything thoroughly with a mixer.
Beat the whites. Then carefully introduce them to the prepared mixture. Mix everything carefully with a spatula or tablespoon.
Grease the baking dish with butter or shortening. Pour the prepared mixture there.
Bake the biscuit for 40 minutes at a temperature of 180–190°C.
While the baking is preparing, you can make the cream for the cake. Start whipping the butter, gradually adding boiled condensed milk. Mix both ingredients completely.
Remove the biscuit from the oven and cool directly in the pan. Then cut it into 4 parts.
Let's start assembling the cake. Grease the top of each cake with the creamy mixture and place them one on top of the other.
The confectionery product can be decorated with biscuit crumbs. If desired, coat the sides of the dessert with the remaining cream.

Cake with boiled condensed milk and nuts

Time: 100 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 440 kcal.
Purpose: dessert.
Cuisine: Georgian.
Difficulty: medium.

This cake with boiled condensed milk cream contains a large number of walnuts. The recipe for this dessert belongs to Georgian cuisine. This dish is not only tasty, but also a healthy treat. The walnuts included in it contain a large amount of vitamins, minerals, and antioxidants. Before adding to the dish, the kernels can be pre-fried in a frying pan without oil or dried in the oven. This will give the walnuts a richer flavor.

Ingredients:

For the test:

wheat flour – 300 g;
condensed milk with sugar –100 g;
eggs – 2 pcs.;
sour cream – 200 ml;
granulated sugar –150 g;
baking powder – 1 tsp;
shelled walnuts – 300 g.

For cream:

butter – 100 g;
peeled walnuts – 400 g;
boiled condensed milk – 600 g.

Cooking method:

Beat eggs and granulated sugar with a whisk or mixer.
Add condensed milk and sour cream to them. Mix everything thoroughly.
Add flour to the mixture and add baking powder. Beat everything with a mixer.
Grind the walnuts and mix them with the prepared mixture.
Divide the finished mass into two parts. Preheat the oven to 180°C. Bake each part separately for 30-35 minutes. Check readiness with a match or wooden stick.
While the cakes are baking, prepare the cream. Beat softened butter and boiled condensed milk.
Grind walnuts using a blender or meat grinder. Leave a little for decorating the cake, add the rest to the cream. Stir everything thoroughly.
Brush the cooled cakes with the cream mixture and assemble the confectionery product. Garnish the top and sides of the dish with chopped walnuts.

Chocolate with bananas

Time: 90 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 365 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Chocolate cake with boiled condensed milk is easy to prepare at home. First you need to knead the dough and bake the cake, then spread it with boiled condensed milk, place chopped bananas and peeled hazelnuts on top. Decorate everything with whipped cream and sprinkle with cinnamon. You can replace these fruits and nuts with any others you like. You don't have to buy whipped cream in a can. Prepare them yourself. To do this, simply whip chilled 30–33% fat cream with powdered sugar.

Ingredients:

wheat flour – 180 g;
cocoa – 15 g;
powdered sugar – 60 g;
eggs – 1 pc.;
salt – 0.5 tsp;
butter – 60 g;
bananas – 3 pcs.;
whipped cream - 1 can;
cinnamon – 0.5 tsp;
hazelnuts – 300 g.

Cooking method:

Sift flour, salt, cocoa into a bowl.
Melt the chocolate in a water bath.
Beat powdered sugar with butter. Add melted slightly cooled chocolate to them. Mix everything well.
Break the egg into a bowl with flour, salt and cocoa and add the chocolate mixture. Knead soft dough and roll it into a ball. Wrap it in film and let it cool for 30 minutes.
Transfer the mixture into a baking dish. Bake for 15–20 minutes at 200°C.
Remove the finished cake from the mold onto a plate, spread boiled condensed milk with sugar on top. Cool the baked goods slightly.
Peel hazelnuts and bananas. Cut the fruit into slices.
Place bananas and hazelnuts on top of the pastry. Cover them with whipped cream from a can and sprinkle cinnamon on top.

Honey

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 345 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

This recipe suggests making a delicious honey cake. You will need to pour glaze on top. It is made from melted chocolate mixed with cream. The finished dish can be decorated with nuts, fruits or berries. With this dessert, prepared with your own hands, you will certainly please your household. This dish is also suitable for a holiday tea party.

Ingredients:

For the test:

wheat flour – 190 g;
honey - 2 tbsp. l.;
sugar – 160 g;
eggs – 6 pcs.;

For cream:

boiled condensed milk with sugar – 1 can;
butter – 150 g.

For the glaze:

chocolate – 50 g;
cream – 20 ml.

Cooking method:

Place granulated sugar, honey, and eggs in a container. Beat the ingredients for 10 minutes until the volume of the products increases 4 times.
Add flour to the mixture and mix everything carefully with a spoon.
Preheat the oven to 170–180 °C. Transfer the mixture into a round baking dish. Bake it for 30 minutes, check if it is ready with a wooden stick.
While the cake is baking, you can prepare the cream. Beat the boiled condensed milk with sugar and butter with a mixer.
Cut the cooled cake into 3 parts. Lubricate the first two with the creamy mixture and place the third on them.
Prepare the glaze. To do this, melt the chocolate in the microwave. Then mix it with cream until smooth. Pour the finished glaze over the top of the confectionery product.

Leningradsky

Time: 100 minutes.
Number of servings: 10 persons.
Calorie content of the dish: 413 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Leningrad cake began to be produced back in the Soviet years. At this time it was a scarce product. The cake recipe was finally approved in 1960. Currently, there are several options for preparing such a dessert. This recipe uses boiled condensed milk cream, and the confectionery product is decorated with walnuts. Prepare this delicious delicacy and enjoy its amazing taste.

Ingredients:

For the test:

wheat flour – 500 g;
granulated sugar – 1 cup;
eggs – 2 pcs.;
butter – 280 ml;
baking soda (slaked with vinegar or lemon juice) – 1 tsp.

For cream:

butter – 200 g;
powdered sugar – 100 g;
orange liqueur – 2 tbsp. l.;
cocoa powder – 2 tbsp. l.;
boiled condensed milk with sugar - 1 can.

For decoration:

jam – 350 g;
walnuts – 4 pcs.

Cooking method:

Beat granulated sugar, butter, eggs.
Add flour and soda to the mixture. Knead the mixture until elastic.
Divide the dough into 3 parts and put in the refrigerator.
Prepare the cream by whisking together all the necessary ingredients.
Then you should start baking the cakes. It is necessary to roll out the cooled mass with a rolling pin. This must be done so that all 3 layers are the same shape (square or rectangle) and size.
You need to bake the cakes separately. Take a baking sheet, line it with baking paper, place 1 layer of dough on it. Bake it for 20 minutes at 180°C. Repeat the same steps with the remaining two layers of dough.
You need to cut off the uneven edges of the finished cakes and make crumbs from the scraps to decorate the cake.
Spread the first and second cakes with jam and then with cream. Place them on top of each other. Place the third layer on them. Coat the cake on all sides with cream.
Sprinkle the top of the confectionery with pre-chopped walnuts. Leave the dish to sit for a while.

From shortcrust pastry

Time: 3 hours 30 minutes.
Number of servings: 9 persons.
Calorie content of the dish: 393 kcal.
Purpose: dessert.
Cuisine: Russian.
Difficulty: medium.

Using this recipe you can prepare a delicious, tender and light cake with boiled condensed milk. It will be made from shortcrust pastry. For the latter, the following ingredients are needed: egg yolks, flour, butter, sugar, baking powder. All ingredients must be thoroughly mixed to form a soft dough. Then bake the cakes, coat them with boiled condensed milk, and assemble the dessert. Let it sit for several hours until it is well soaked.

Ingredients:

wheat flour – 600 g;
sugar – 1 glass;
egg yolks – 3 pcs.;
butter – 250 ml;
baking powder – 1 tsp;
boiled condensed milk with sugar - 2 cans.

Cooking method:

Take egg yolks and beat them with granulated sugar.
Add softened butter to the mixture. Beat the ingredients thoroughly.
Sift flour into yolks and butter. Then add baking powder and mix everything. You should get a soft dough. If it is sticky, add a little more flour.
Divide the mass into 2 parts. Roll each one thinly (thickness no more than 3–5 mm) and pierce it several times with a fork.
Bake the cakes in an oven preheated to 180–190 °C for 20–30 minutes.
Cut the finished products in half. In total you will get 4 cakes.
Let's start assembling the dessert. Grease each cake generously with boiled condensed milk and place on top of each other. The sides of the dish also need to be coated. Place the dessert in the refrigerator for 2 hours.

Video

Hello, my young culinary friends! I was thinking here the other day and realized that it’s been a while since I made you delicious cakes. Yes, and I didn’t make any tasteless ones either. But in vain, I think. It's time to stir up something festive, since the New Year is just around the corner. Actually, I wasn’t even going to write a recipe for this cake with boiled condensed milk - I’m running out of time now, I made it, as usual, in a hurry... in a hurry... I forgot to take a photo in a hurry, well, and everything like that.

But the guests liked this cake so much, both externally and internally, that they literally persuaded me to publish its recipe, they said that hiding this cake from the people and leaving it into oblivion was a great stupidity, they even photographed it themselves, without my participation, really, really - background, but with knowledge of the matter. In short, we persuaded!

I prepared this wonderful cake with boiled condensed milk for my nephew’s birthday, knowing about the boundless love of my husband’s entire large Pontic family for this miracle of Soviet cooking. And I was right. Although the 5-year-old birthday boy Zhorka did not even try this cake. He had no time for cake. He had a bucket of nuts with condensed milk, and he didn’t need anything else in this life. But in vain. By the way, this cake is very tastes like nuts with condensed milk, because, like nuts, there is a lot of condensed milk and nuts.

The cake turns out to be moderately sweet, with soft, moist but elastic cake layers and a light, airy cream with a distinct taste of boiled condensed milk. Because we put condensed milk here not only in cream, but also in cake layers. The result is incredible!

I want to devote a separate paragraph to the cream. We've all made cream from boiled condensed milk more than once, right? But usually we have this classic combination of tasty but heavy butter with condensed milk. Here our favorite butter cream is complemented fluffy whipped cream. And this completely changes the whole concept. The butter is here only to ensure the stability of the cream: only 100 g. for 250 gr. condensed milk

Cake recipe with condensed milk

We will need:

For the cakes

sour cream - 200 gr.
soda - 1 pinch
flour - 240 gr.
baking powder - 5 gr.
eggs - 2 pcs.
sugar - 200 gr.
boiled condensed milk - 150 gr.

For cream:

heavy cream, from 33%, cold - 250 gr. + 100 gr. for impregnation (you can buy here )
butter - 100 gr.
boiled condensed milk - 250 gr.

For sprinkling:

walnuts - 100−150 gr. (optional)

Preparation:

First let's prepare the cakes

Preheat the oven to 170ºC. Grease a springform pan with a diameter of 24 cm with butter, cover the bottom with baking paper, and sprinkle the sides with flour.
Stir sour cream with a pinch of soda, thoroughly mix flour with baking powder in a separate bowl.
Using a mixer, beat the eggs with sugar until an airy white mass forms.
Add boiled condensed milk to the resulting mass and continue whisking until the condensed milk dissolves.
Then add sour cream and beat again until a homogeneous mass is formed.
Sift the flour mixed with baking powder into the sour cream-egg mixture, mix lightly with a spatula, and then with a mixer until smooth.
Knead the dough quickly! Kneading for a long time can result in a hard crust.
Immediately pour the resulting dough into the prepared pan, level the surface with a spatula and bake in an oven preheated to 170º for 40 minutes.
After 40 minutes, check the readiness of the cake using a dry skewer by inserting it into the center.
Cool the finished cake in the pan for 15 minutes, then remove from the pan and leave to cool on a wire rack for 4 hours.
After the cake has cooled completely, cut off the very top of it and cut it into three equal cakes.
This sour cream cake is not very tall.

Then prepare the cream

Whip cold cream until it reaches stiff peaks (i.e., when the cream holds its shape steadily). Be careful not to interrupt!
To speed up the beating process, it is also advisable to cool the bowl and whisk in the refrigerator or freezer.
In a separate bowl, thoroughly beat the softened butter (the ideal temperature for whipping oil is 20º) with boiled condensed milk until fluffy - about 5 minutes.
Then add the whipped cream to the buttercream and very carefully, using folding movements from bottom to top, fold the cream into the buttercream.
Soak the cooled cakes in cream and coat them with cream, after dividing it into three equal parts.
Cover the top layer and sides of the cake with a thin layer of cream, and pipe a decorative pattern from the rest using a pastry bag.
Sprinkle the sides of the cake with chopped walnuts, pressing gently with your hand. But that's up to your taste. In my opinion, walnuts simply go amazingly with boiled condensed milk.

Here is such a simple cake that I bet you can cut it off that your guests will love!

Therefore, I look forward to your satisfied comments and beautiful photo reports!

I have a selection of the best creams for cakes.

Good luck, love and patience.

I would like to note the biscuit: it is VERY tasty and incredibly tender, simply weightless!!! I prepared it this way, the only thing is that I reduced the amount of ingredients by half for a mold 18 cm in diameter. I took 3 eggs, well, think for yourself: it’s somehow not very convenient to take two and a half eggs :-) The sponge cake turned out to be 6 cm in height.

To prepare a cake with boiled condensed milk, we will prepare the products according to the list.

The biscuit is ready, it has “rested” for 5 hours.

Place boiled condensed milk and cream cheese in a bowl.

Mix well until smooth. It is convenient to do this with a blender. Here, in fact, the cream for the cake is ready!

Cut the biscuit into 3 parts. Tip: never cut biscuits with a regular knife! It is better to use a bread knife or thread for this. If you use thread, simply cut the biscuit in a circle with a knife, then insert the thread into the cut and pull it towards you.

See how tender and airy the biscuit is!

Place one part of the biscuit on a plate and spread part of the cream. Then on the cream - another part of the biscuit and again the cream.

Cover the entire cake with cream. Place the cake in the refrigerator for several hours. I had an overnight stay. Be sure to cover the cake so it doesn't attract odors (I use a microwave cover for this).

In the morning, I decorated the cake with sponge crumbs, simply sprinkling it all over. You can decorate in your own way.

Here is a cross-section of a cake with boiled condensed milk: tender, delicious!!! When I photographed the finale, my family members were in awe. After 2 hours there was no cake!!! My son said that this cake is an expensive dessert that is served in an expensive restaurant :-)

Enjoy your tea!

It is very easy to prepare a delicious cake with boiled condensed milk, 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. You can boil regular condensed milk or use immediately boiled milk, which is commercially available, 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 the preparation of a 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.

Using a mixer, beat 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. Add boiled condensed milk in portions;
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 fastest version of a sweet dessert that does not 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;
colored 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. The ideal option is to prepare the cream while the pancakes are baking, so that you can assemble the cake while they are hot;
For the 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 - an interesting dish that everyone likes.

For cutlets made from tomato paste - thick and rich, it will be an excellent addition to the side dish and meat.

Tender steamed fish cutlets - even those on a strict diet can enjoy this dish.

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 soaking the 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;
For baking, use a springform pan, which must be pre-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 an 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;
Sprinkle a little flour onto a cutting board and turn 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!

Boiled, carmelized condensed milk, also known as “toffee,” is a delicacy for which we still need to look for rivals. More recently, it was used exclusively by housewives in cakes, and such cream was much tastier than any factory-made one. And the tomboys spent a long time discussing whose mother made the most delicious cake in the whole world with boiled condensed milk.

Cakes with boiled condensed milk - general principles of preparation

Boiled condensed milk is especially popular in making homemade cakes. It is coated with cakes or added to creams. Such creamy masses have a delicate taste and whip well if you choose the right product. It is important to purchase natural boiled condensed milk, consisting of whole milk and sugar, and not a mixture of vegetable fats and preservatives.

What kind of cakes are prepared using boiled condensed milk? Yes, almost any! There are a lot of recipes for waffle cakes with condensed milk, especially boiled milk, the recipes of which involve using only it. To coat honey, shortbread or sponge cakes, creams based on cream or sour cream are prepared with condensed milk; the product is often added to the soufflé mass or whipped with butter.

It is worth noting that the taste and quality of the cream base depends not only on the condensed milk, but also on the products with which it is mixed. They must be fresh and of high quality.

To supplement the finished cream or boiled condensed milk, add nuts or layer the cream layer with prunes. This cake is decorated with the main cream mass or separately prepared cream. Often the surface of the dessert is filled with melted chocolate or icing.

A simple recipe for waffle cake with condensed milk and chocolate glaze

Ingredients:

Packaging of factory-made waffle cakes

50 gr. any nuts.

A can of boiled, natural condensed milk;

Butter “Traditional” butter – 100 gr.;

For the glaze:

Butter, high fat content – 30 g;

Two tablespoons of medium-fat milk;

3 tablespoons of dry, fresh cocoa powder;

50 gr. refined beet sugar.

Cooking method:

1. Remove the butter from the refrigerator in advance and cut it into small pieces directly in a bowl. When it becomes soft, beat, gradually adding condensed milk three tablespoons at a time. The finished cream should be homogeneous. The presence of grains indicates that whisking needs to be continued.

2. It is advisable to form the cake immediately on a plate. Place the first cake layer on it and spread the thin layer with the prepared cream. Place the next waffle piece on top and coat it with cream too. Shape the entire cake in this manner.

3. Using a water bath, dissolve granulated sugar in milk. In the hot mixture, without removing from the stove, dilute the cocoa. Add the oil and cook for a few minutes, stirring regularly.

4. Pour the slightly cooled thick glaze over the surface of the waffle cake and sprinkle the dessert with finely chopped nuts.

Waffle cake with condensed milk – “Classic, homemade”

Ingredients:

Three eggs;

One and a half glasses of high-grade flour;

A glass of beet sugar;

150 gr. “Creamy” margarine by weight;

Spoon of soda;

100 gr. medium fat sour cream;

For impregnation, boiled condensed milk.

Cooking method:

1. Place margarine in a saucepan, cut into pieces directly in it and place on moderate heat. When melted, remove from heat and cool well. Re-sow the flour several times, immediately mixing it with soda.

2. Beat the cooled margarine with granulated sugar and eggs, add sour cream. Gradually add flour and mix it with a whisk each time, prepare the dough. It should not be thick or too thin; focus on the thickness of homemade sour cream that has not yet hardened.

3. Turn on the electric waffle iron and wait ten minutes, then apply a thin layer of vegetable oil to the working surfaces of the device.

4. To prepare a round-shaped dessert, lift the dough with a tablespoon, pour it onto the center of the bottom surface and press firmly with the top lid. Check readiness after at least a minute. A well-baked cake always has a light golden hue and is easily removed with a spatula.

5. If you want a rectangular-shaped cake, use a small ladle to lift the dough and apply it, pouring it in a strip along the fourth row of ridges. Count from the nearest edge. If dough comes out around the edges, remove it with a knife.

6. When you have baked all the cakes, form the cake, coating the homemade preparations with boiled condensed milk. Do not grease the top cake, place a board on it and place a small weight on it for a couple of hours.

7. Decorate the dessert at your discretion or, just like the cakes, grease with condensed milk.

Recipe for sponge cake with condensed milk – “Tenderness”

Ingredients:

Sugar – 330 gr.;

90 gr. wheat, high-quality flour;

Three eggs.

For the soufflé:

A pack of sweet cream butter;

Boiled condensed milk – 200 gr.;

Low-fat cow's milk – 50 ml;

Whites from three eggs;

20 gr. “fast” gelatin;

Bitter, not less than 70%, bar chocolate – 100 g;

“Peasant” oil, preferably 82% – 200 gr.

Cooking method:

1. Separate the whites from the yolks in advance and put them in the refrigerator for half an hour. To prevent the yolks from drying out, carefully pour them into a jar and leave them on the table. Be sure to close the container with a lid and pour so as not to spill.

2. Pour the cooled yolks into a dry, clean bowl and start whisking, gradually adding a spoonful of granulated sugar to them. When you get a dense mass with a slight glossy sheen, beat it and add one egg at a time. After this, add the entire measure of flour at once and carefully stir it into the fluffy egg mass.

3. Line the bottom of the mold with parchment paper and carefully place the biscuit dough into it, smooth the surface and place in the oven for 15 minutes. After cooling, cut the finished biscuit into two layers.

4. Beat softened butter until fluffy. Combine it with condensed milk and continue whisking until you get a homogeneous creamy base.

5. Soak the gelatin by pouring cold water, when it swells, add sugar and place on low heat, or better yet, use a water bath. Remove from heat when all ingredients are evenly distributed.

6. Beat the egg whites to stiff peaks and pour the hot gelatin mixture into them in a thin stream. Beat again and, without stopping the process, add the butter cream. It is advisable to introduce it little by little, 2-3 tablespoons.

7. Line a clean pan with cling film and place the bottom sponge cake in it. Pour half of the creamy soufflé onto it and top with the next cake layer. Pour the remaining soufflé mixture on top, level the surface and place in the cold for six hours.

8. Melt the chocolate in well-heated milk and coat the surface of the cake well with the chocolate mixture. Use a slightly thickened glaze to line the sides and place the cake in the refrigerator, in the “warm” compartment, until the top layer hardens.

Cake with boiled condensed milk: recipe for honey cake with prunes and nuts

Ingredients:

Half a glass of sugar;

Three spoons of milk;

250 gr. any honey;

Creamy margarine – 100 gr.;

Spoon of soda;

150 gr. natural butter;

Three eggs;

High quality baking flour.

Half a liter of full-fat homemade sour cream;

A can of caramelized condensed milk;

A third of a spoon of crystalline vanillin.

Additionally:

200 gr. soft pitted prunes;

100 grams of dried walnut cores.

Cooking method:

1. Place the pan in a water bath and combine honey and sugar in it. Add a pinch of fine salt, pour in milk and heat for 2-3 minutes. Add margarine at the same time as butter. Without ceasing to heat, stir the contents of the pan until the mixture becomes completely homogeneous.

2. Add baking soda, heat for another three minutes, remove from heat and continue stirring continuously for five minutes, cool.

3. Add eggs one at a time into the cooled honey mixture and, adding flour little by little, knead a soft, plastic dough. Divide it into pieces and roll into balls. There should be eight pieces.

4. Roll out the dough into thin round layers and bake them on a baking sheet lined with parchment until tender golden brown. Stack the baked cakes and leave to cool.

5. Beat sour cream with boiled condensed milk, adding vanillin. Cut the prunes into thin strips, chop the nuts.

6. Cover the cooled cakes with cream and fold them, sprinkling them with chopped nuts and prunes. Place the honey cake in the refrigerator overnight for soaking.

Sponge cake with condensed milk – “New Year” (made from sour cream cakes)

Ingredients:

1.5 cups each of high-quality flour and refined sugar;

Three tablespoons of starch;

Non-liquid sour cream, 20% - 300 milliliters;

3 large eggs;

Soda – one and a half teaspoons;

Two spoons of poppy seeds;

Light seedless raisins;

A handful of finely chopped nuts;

0.5 l. glass jar of condensed, caramelized milk;

100 gr. milk chocolate bar.

Cooking method:

1. Stir the sour cream with a spoon and transfer to a bowl. Add sugar there, add all the flour and starch. Pour in the eggs and mix all the ingredients, whisking.

2. Quench the soda with vinegar, add another foaming mass to the dough, beat well again and pour the dough into three bowls, dividing equally.

3. Mix one part with raisins soaked in water, add poppy seeds to another, and finely chopped nuts to the third.

4. Bake three sponge cakes in identical pans and cool them by placing them on a wire rack. Then form the cake, coating the cakes with condensed milk. Decorate the top with melted chocolate and sprinkle finely chopped nuts on the sides.

Cake with boiled condensed milk: shortcrust pastry recipe – “Festive”

Ingredients:

Butter “Peasant” or “Traditional” – 50 gr.;

Three yolks;

Sugar – 170 gr.;

200 gr. non-liquid, medium-fat sour cream;

Table vinegar – 1 tsp;

A small bag of vanilla, crystalline;

460 gr. quality flour;

Soda – 1 tsp.

For cream:

120 grams of peanuts;

30% cream – 250 ml;

Boiled, factory-made condensed milk – 400 gr.;

180 gr. “Peasant”, the freshest butter.

Cream for decoration:

Three squirrels;

Sugar – 235 gr.;

A third of a teaspoon of lemon;

85 ml boiled water.

Cooking method:

1. Melt the butter completely over low heat and cool.

2. Lightly beat the yolks with regular sugar, then add vanilla to it, add sour cream and pour in the cooled butter, mix. Quench the soda with vinegar in a tablespoon and immediately pour the mixture into the oil mixture. Add all the sifted flour and knead into a loose dough.

3. Divide it into fourteen identical pieces and roll them into round layers of the same diameter. You can trim with a plate, using it as a stencil.

4. Pierce the cake layers in several places with a fork and bake until lightly browned at 180 degrees, cool.

5. Fry the peanuts in a dry frying pan. Remove the dark shell from the cooled nuts and finely chop with a heavy knife.

6. Beat the butter, softened at room temperature, with the condensed milk at low speed. In a separate bowl, beat the chilled cream until fluffy, whisking with a mixer.

7. Mix the buttercream base with the increased cream. Beat lightly, then add finely chopped nuts and stir.

8. Beat the chilled whites.

9. Pour water over sugar and place on medium heat. When the syrup boils, reduce the heat to low and, stirring, cook for another four minutes. Add citric acid and continue cooking for the same amount.

10. After this, remove the syrup from the heat and pour it hot, pouring in a stream, into the whites, which are whisked vigorously at this time with a mixer. Continue whipping until the cream has cooled.

11. Grease the shortbread with buttercream and fold to form a cake.

12. Coat the sides and top of the cake with protein cream. Collect the remaining protein mass in a pastry bag and, carefully squeezing it out, decorate the cake with it.

Cakes with boiled condensed milk - cooking tricks and useful tips

Creams for layering waffle cakes with condensed milk are not suitable. Delicate factory-made cakes quickly absorb the rare cream, become moist and not crispy. It is best to apply only condensed milk to such cakes.

To impregnate homemade waffle cakes, on the contrary, it is better to take a thin creamy mixture and preferably without butter.

Butter, sour cream or cream should be whipped separately before mixing with condensed milk. This will make the cream more fluffy and whip up faster.

When preparing a sponge cake with condensed milk, be sure to control the “humidity” of the cakes. It may be necessary to soak them in sweet syrup or juice, since condensed milk “cream”, as a rule, does not provide enough moisture, and the dessert may turn out a bit dry.