Sweet tooth and gourmets!Doesn't a sponge cake with condensed milk cause you gastronomic ecstasy? Just imagine: soft, tender, porous sponge cake that melts in your mouth, and viscous, creamy white condensed milk. Mmmm! Simply finger-licking good! By the way, not only those who will enjoy this delicious dessert will have to lick their fingers, but also those who are going to cook it. And you and I will have to do this twice, because we will cook a sponge cake with condensed milk, and then taste this work of confectionery art. By the way, sponge cake with condensed milk refers to different recipes and technologies for making the cake. Firstly, you can bake the cake itself with condensed milk. Or rather, not with it, but on it. This sponge cake is different from the traditional one, but it turns out no less delicious and does not settle at all after baking. And, naturally, such a cake with condensed milk is prepared from classic or butter sponge cake and with condensed milk filling. We will try both. Shall we begin?

Biscuit cake with condensed milk

Cake with layers baked on the basis of condensed milk and layered with delicate butter cream and sour sour cream. Ingredients:

• 4 eggs;
• Half a can of condensed milk;
• 100 g (half a glass) of sugar;
• A half cup of flour;
• A teaspoon of baking powder;
• A pinch of salt;
• Tablespoon of poppies.

For the butter cream:

• 50 g of butter;
• Tablespoon of condensed milk.

For the sour cream:

• 100 g of fatty sour cream;
• Half a glass of sugar.

For impregnation:

• Half a glass of syrup;
• Half a glass of water;
• Half a glass of sugar.

Preparation:First of all, let's prepare the sour cream for the cream. We'll put it in a colander lined with gauze and leave it overnight so that the whey drains from the sour cream. Then our cream will be thick and fluffy. When the sour cream is ready, add sugar to it and stir until the granulated sugar dissolves in the sour cream completely. There is no need to beat the sour cream. Put the cream in the refrigerator and then prepare the butter cream. To do this, lightly beat the softened butter with a mixer, add condensed milk and beat until fluffy. Put this cream in the refrigerator too and start making the sponge cake dough. Our sponge cake will be unusual - with the addition of condensed milk. First, we'll break all four eggs into a bowl and beat them until lightly foamed. Now you need to add granulated sugar, baking powder (baking powder) to the eggs and beat again. Next comes the turn of the condensed milk, which we pour into the eggs and beat everything again until smooth. Now take the wheat flour (necessarily sifted!) and add it in small portions to the egg-milk mixture, continuing to beat the dough at the lowest speed of the mixer. As a result, we should get a liquid dough for the sponge cake. Next, prepare a baking sheet, greasing it with oil (butter or vegetable), and turn on the oven. Pour the dough into the baking sheet, visually divide it in half and sprinkle one half with poppy seeds. Bake the cake for seven to ten minutes. Put the baked sponge cake on the table, cut into four equal parts (two with poppy seeds, two without) and cool. For impregnation, mix any syrup (from jam, for example) with water and sugar and soak the cakes. To do this, you can use a culinary brush or simply carefully pour syrup over the cakes using a teaspoon. Next, take the sour cream and butter cream out of the refrigerator and assemble the cake:

• white cake,
• sour cream,
• poppy corn,
• sour cream,
• white cake,
• butter cream,
• poppy corn,
• butter cream.

We level the sides of the cake and coat them with butter.cream and decorate the cake as you wish. You can use chocolate or coconut shavings, shaped chocolate, fresh or canned fruit, cookies and marmalade. Note: This cake can also be made in a chocolate version. To do this, you just need to add two or three tablespoons of cocoa powder or even a melted bar of dark chocolate to the dough.

Cake "Snowball" from butter biscuit

White condensed milk, white chocolate and white sponge cake – here is the “Snezhok” cake. Try making this melt-in-your-mouth miracle! Ingredients:

• 300 g of flour;
• 200 g of sugar;
• 150 g of margarine;
• 2 eggs;
• A glass of milk;
• Tablespoon of vinegar (6%);
• A teaspoon of soda;
• 2 teaspoons baking powder;
• A packet of vanilla sugar.

For the cream:

• A pack of butter;
• Bank of condensed milk.

For decoration:

• Tile of white chocolate;
• Handful of almonds.

Preparation:Let the margarine melt slightly and beat it with sugar and vanilla. Then add eggs to the margarine (one at a time) and beat well again. Sift flour into a separate bowl, add soda and baking powder. Warm the milk slightly and mix with six percent vinegar. Attention! The milk will start to curdle, but don’t be alarmed. Now pour the flour into the bowl with the beaten margarine and mix well, then pour in the milk and knead the dough again. Prepare a springform pan, covering it with parchment paper, and pour the dough into the pan. To prevent the top of the cake from rising like a dome, make a small depression in the middle of the dough and put the sponge cake in a preheated oven. Bake the cake for about half an hour (plus or minus five minutes) until a dry toothpick comes out clean. Carefully remove the finished sponge cake from the pan, place it on a plate and let it cool. While the sponge cake is cooling, make the cream. To do this, beat the melted butter with condensed milk, pouring it into the butter in small portions: the finished cream will easily come off the sides of the dish. Cut the cooled sponge cake into two layers and soak them with syrup or diluted rum (cognac). Grease the middle of the cake, its top and sides with cream and sprinkle with white chocolate shavings and almond petals. Note: As an alternative to white chocolate and almonds, you can use coconut flakes. By the way, Rafaello candies are quite suitable for decorating such a cake. And one more thing. The butter sponge cake turns out heavy and dense, but crumbly. Therefore, let it soak well. Here are such wonderful sponge cakes with condensed milk that you can cook without much difficulty. Cook with pleasure, and bon appetit! We recommend reading:

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