Step-by-step recipe with photos of sponge cake with condensed milk. Sponge cake with condensed milk Biscuit dough with condensed milk recipe

If you suddenly find out that friends or relatives are going to visit you, but there is nothing sweet at home that could be served for tea, then we suggest you bake something extremely easy to make, but very appetizing. This pie will appeal to both avid sweet tooths and those who prefer moderately sweet desserts. In addition, this sponge cake makes excellent cakes.
Today we offer you a classic version of a sponge cake with condensed milk, however, if desired, the recipe can be enriched with nuts, raisins or cocoa powder to obtain a chocolate taste.

Ingredients

• Condensed milk - 1 can
• Flour - 1.5 tbsp.
• Eggs - 3 pcs.
• Butter - 20 g.
• Baking powder - 1 tsp.
• vanilla

Preparation

Since biscuit dough cooks very quickly, we recommend that you start preheating the oven before you start mixing the ingredients. In this case, by the time you knead the dough, the temperature in it will already correspond to the required 180˚C.

Pour a can of condensed milk into a deep container.

Break your eggs here

Melt the butter in a steam bath or in the microwave and pour into the container with the eggs. It can, of course, be replaced with regular margarine, but the latter is not as tasty and much more harmful to our body.

Add sifted flour with baking powder to the ingredients and beat everything thoroughly with a whisk or mixer.

The dough should turn out a little liquid, about the consistency of sour cream.

Grease the mold with a small stick of butter, then pour the finished dough into it and place in the oven for 15 minutes on average. The readiness of the cake is determined by its golden hue.

After removing the biscuit from the oven, leave it in this form for a couple of minutes, then tip it onto a cake pan or any other suitable dish.
If you are going to serve your sponge cake to your guests or family members directly in this form, then simply pour liquid chocolate over it or sprinkle with powdered sugar. If you want to prepare a more sophisticated dessert, then you can safely show your imagination and prepare a cake that will suit your preferences.
Enjoy your tea!

By 03.01.2016

This very delicate cake is incredibly easy to prepare, and the taste is excellent. If you decorate it with chocolate or colored confetti, then there is no shame in placing it on the festive table. The whole secret is in beating the eggs for the biscuit for a long time. It is thanks to the lush foam that the cake has the correct finely porous structure, which is perfectly soaked in cream. Condensed milk with butter also requires long beating so that the layers have the required consistency.

The recipe can be varied with the help of soft fruits: banana, kiwi, pear are simply cut into slices and placed on a layer of cream. This simple technique allows you to prepare a new delicacy every time!

Ingredients

• Eggs - 3 pcs
• Flour - 100 g
• Sugar - 80 g
• Soda - 0.5 tsp.
• Condensed milk - 1 can
• Butter - 150 g

Step-by-step cooking process at home

1. First, prepare all the ingredients (soda is forgotten in the photo - my omission). You can immediately take boiled condensed milk, but it is better to cook it yourself. To do this, the jar is filled with water and simmered over medium heat for 2.5-3 hours. In a pressure cooker it takes about an hour and a half. At the end of the cooking time, place the jar in a bowl with cold water and leave to cool.



2. Beat eggs with sugar for at least 10 minutes at high speed mixer. You should get a very fluffy white foam - the key to a successful sponge cake.



3. Add soda, slaked with vinegar or boiling water, mix and add sifted flour in small portions. Gently mix the mass. It is recommended to do this with a spoon, but I tried it with a mixer at low speed - the result is the same. The main thing is to do this quickly, as soon as the flour is mixed with the eggs, stop mixing.



4. Grease the pan with butter and sprinkle with semolina or flour to prevent the cake from sticking. Bake at 180-190 degrees for about half an hour. During cooking, the oven door should never be opened, as the biscuit may fall off. Place the finished cake on a wire rack and leave to cool completely - at least 2 hours, preferably overnight.



5. Take the butter out of the refrigerator and let it melt a little. At medium speed, beat the butter until white, and only after that begin to add boiled condensed milk. We do this carefully, one spoon at a time. It is recommended to adjust the sweetness to taste - if you add a whole jar, you will get an option for those with a sweet tooth.



6. Cut the biscuit into two halves. If the shape is small, then you can get three parts, it will be even tastier. Apply half the cream to the first cake layer and spread it with a spoon.



7. Cover with the second cake layer, spread the remaining cream and smooth it out. Place the cake in the refrigerator for several hours so that the cream sets and gives the structure stability.



8. The top can be decorated as desired or simply sprinkled with cocoa or cinnamon.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Delicate and not stale for a long time, the sponge cake is popular with both those with a sweet tooth and housewives, because its preparation takes very little time, and the set of ingredients for it is minimal. However, there are many options for preparing biscuit dough. Among the leaders is a sponge cake made with condensed milk, which always turns out airy and very tasty.

Biscuit recipe with condensed milk

The history of biscuit began in the Middle Ages in England - there it was used to make crackers, which sailors took on long journeys. Later, in the 17th century, biscuits were improved by French chefs and became widespread throughout the world. At the same time, in each country, culinary specialists bring their own secrets to the preparation of dough for this dessert, which expands its range.

Unfortunately, history has not preserved the name of the person who first decided to use condensed milk to prepare biscuit dough. But the original recipe itself turned out to be very popular. As with a simple sponge cake, eggs and flour must be added to it, which are thoroughly beaten in a strictly defined order.

There is no need to add sugar to biscuit dough made with condensed milk, since condensed milk itself is very sweet. If desired, granulated sugar is still added, but in small quantities. The biscuit prepared in this way can be served as a main dish, or you can:

• soak in fruit syrup;
• pour chocolate;
• Cut into cakes and layer with cream.

You can use the same condensed milk as a layer for a biscuit dessert. Only, if you use ordinary liquid condensed milk for the dough, then for the layer it is better to boil it, beat it with butter, sour cream or other ingredients. You can buy boiled condensed milk or brew it yourself. Boil it without opening the jar, placing it in a pan of water. The main rule in this case is that the water level should always be higher than the can of condensed milk.

When preparing a sponge cake, there are several rules and “nuances” that will help make the dessert incredibly tasty and fluffy:

1. Place the biscuit in the already preheated oven.
2. To prepare the dough, use premium flour, having previously sifted it.
3. It is better to beat egg whites and yolks separately. Beat the whites first in a cold container with a cold whisk - this way they will be more fluffy. The yolk, on the contrary, should stand at room temperature before beating.
4. If the eggs can be beaten with a mixer, then you need to mix all the ingredients only by hand - so that the sponge cake turns out to be porous.
5. Do not open the oven during baking to prevent the sponge cake from falling off.
6. It is necessary to remove the finished biscuit from the mold only after it has cooled.
7. In addition, when preparing biscuit dough, it is important to remember that you need to stir and beat the ingredients quickly. Otherwise, the biscuit will turn out “rubbery”.

Classical

• Time: 1 hour.
• Number of servings: 5.
• Calorie content: 265 kcal/100 g.
• Purpose: for breakfast or as dessert.
• Cuisine: French, English.
• Difficulty: easy.

The baked goods have a delicate taste with a caramel tint and remain fresh and soft for a long time. The sponge cake turns out fluffy and tall, which allows, if necessary, to divide it into cake layers and use it for further preparation of the cake. But even without a layer, dipped in chocolate or coated with cream on top, the sponge cake will decorate any table.

Ingredients:

• eggs – 2 pcs. (if you need a more fluffy sponge cake, you can take 3-4);
• condensed milk – 1 can;
• wheat flour – 200–250 g;
• butter – 5 g;
• potato starch - 1 tbsp. l. without a slide.

Cooking method:

1. Beat the eggs with a whisk until a thick, stable mass forms.
2. Add condensed milk to the egg mixture. If the milk is very thick, place the jar in hot water for 10 minutes.
3. Add starch and half the flour, whisk until smooth and without lumps.
4. Add the remaining flour in small portions, stirring constantly. The dough should be thick but flow freely.
5. Before distributing the dough into the molds, they must be heated and greased with oil.
6. Fill the molds halfway with dough.
7. Bake the biscuit for 40 minutes in the microwave, in the oven or in a slow cooker on the “Baking” mode. After the time has passed, the biscuits should be left to cool completely (another 10–15 minutes) in the oven, and only then removed.
8. Check the readiness of the dough with a wooden spatula or skewer by piercing the biscuit. If, after removing it from the dough, the spatula/skewer remains dry, then the baked goods are ready and can be served. You can cut the baked goods into layers for further layering no earlier than 4 hours after they are ready, and soak them only after 8 hours.

Lazy chocolate sponge cake with condensed milk

• Time: 40 min.–1 hour.
• Number of servings: 5.
• Calorie content: 270 kcal/100 g.
• Purpose: dessert.
• Cuisine: English.
• Difficulty: easy.

An appetizing, aromatic sponge cake with condensed milk with a pronounced coffee taste, which can be eaten immediately after baking, or soaked in rum or cognac filling. For additional taste and beauty in the photo, you can sprinkle powdered sugar, nuts on top, and decorate with fresh fruits and berries. The simplicity and speed of preparation allow you to use the recipe even in the most emergency cases.

Ingredients:

• condensed milk with natural coffee – 1 can;
• eggs – 2 pcs.;
• baking powder - for 500 g of dough;
• flavoring - to taste;
• sugar (optional) – 50 g (two level tablespoons);
• flour – 200–300 g;
• salt - a pinch.

Cooking method:

1. Using a whisk, beat the eggs.
2. Baking powder and salt are added to the egg mass.
3. Half the flour is sifted and mixed into the eggs until the lumps are completely dissolved.
4. Add condensed milk with natural coffee.
5. Add the remaining sifted flour in parts.
6. The mold is filled with dough and placed in the oven at 180–200 °C.
7. After 35–40 minutes, turn off the oven and leave the biscuit inside for another 20 minutes.

Chocolate in a slow cooker

• Time: 1.5 hours.
• Number of servings: 6.
• Calorie content: 275 kcal/100 g.
• Purpose: for tea/coffee for breakfast or dessert.
• Difficulty: easy.

This recipe for sponge cake with condensed milk is perfect, for example, for the hot summer months, when you don’t want to turn on the oven again, as well as for cases when the oven is busy preparing the main dishes for the arrival of guests. At the same time, the result - a soft, satisfying and aromatic cake - will not leave anyone indifferent. The top of the baked goods can be additionally decorated with wafer flowers, sprinkled with chocolate chips, or simply cut into small pieces and served with fresh berries.

Ingredients:

• vanillin - 1 g;
• cocoa powder – 1.5 tbsp. spoons (a little more, according to your own taste);
• sunflower oil (refined) – 60 ml;
• flour – 140 g;
• raisins - 50 g;
• baking powder - 1 tbsp. l;
• sugar – 60 g;
• condensed milk - 200 g;
• salt - a pinch;
• chocolate paste (or a bar melted in a water bath) – 90 g;
• eggs – 3 pcs.

Cooking method:

1. Eggs are mixed with sugar and salt. Beat the resulting mass with a mixer until foam forms.
2. Add condensed milk to the resulting emulsion and mix with a whisk until smooth.
3. Add chocolate paste, raisins, and vegetable oil to the dough. Mix again (you can use a mixer at low speed).
4. Gradually, in small portions, add flour, cocoa, baking powder, and vanillin.
5. The resulting mass is thoroughly mixed with a spoon until completely smooth.
6. The finished dough is poured into a greased mold and placed in a slow cooker for 1 hour. Let it cool there a little.

Biscuit with sour cream and condensed milk

• Time: 1 hour.
• Servings: 6–7.
• Calorie content: 295 kcal/100 g.
• Purpose: dessert, basis for making cakes.
• Cuisine: Australian.
• Difficulty: medium.

A hearty, tasty biscuit that is perfect for a quiet family tea party and as a holiday treat for guests. Using this recipe, you can bake sponge cakes, light cakes or delicate rolls with a wide variety of fillings from cream, berry-fruit jam, preserves or boiled condensed milk. You can bake the dessert in advance a day or two before the celebration - the baked goods remain fresh and soft for a long time, retaining their taste and aroma.

Ingredients:

• condensed milk – 1 can;
• sour cream – 250 g;
• eggs – 2;
• sugar – 1 tbsp;
• baking soda – 1 teaspoon (without a slide);
• flour - 1.5 cups.

Cooking method:

1. Mix condensed milk and sour cream until smooth.
2. Add eggs, sugar and soda and mix thoroughly.
3. Pour in the flour. Do this in parts, stirring thoroughly each time so that no lumps remain.
4. Grease the mold with soft butter or margarine and lightly sprinkle with semolina.
5. Bake in the oven at 170–180°C until golden brown.
6. Before putting it in the oven, it is best to divide the resulting dough into two parts - this way it will bake faster. Subsequently, the resulting sponge cakes can be greased or soaked in cream made from sour cream and sugar (1 cup each), filled with glaze, sprinkled with coconut flakes, and decorated with fruit or marmalade.
7. If desired, each cake can be cut in half again and assembled into a multi-layer cake that will please both household members and guests.

Coconut biscuit with condensed milk

• Cooking time: 1 hour.
• Number of servings: 7.
• Calorie content: 270 kcal/100 g.
• Purpose: dessert.
• Difficulty: medium.

An original, airy, tender and aromatic sponge cake made from condensed milk, which is in no way inferior in taste to store-bought Raffaello sweets. Coconut sponge cakes are perfect with coffee, tea, hot chocolate or milk. The dish will decorate any dessert table, will please even the most demanding gourmets and will become a favorite treat for children and adults.

Ingredients:

• eggs – 4 pcs.;
• coconut flakes – 100 g;
• vanillin - 1 pack;
• flour – 200 g;
• starch - 1 tbsp. l.;
• baking powder – 1 sachet;
• condensed milk with creme brulee flavor – 1 can;
• salt - to taste (pinch);
• sugar or powdered sugar - to taste, but not more than 100 g.

Cooking method:

1. Beat the egg whites until stiff foam. Mix the yolks with starch, vanillin, salt, sugar (powdered sugar).
2. Add baking powder to flour, mix.
3. Mix whites, yolks, flour, add coconut.
4. Pour condensed milk into the dough.
5. Pour the dough into prepared greased molds.
6. Bake at 180–200 °C.
7. After cooling, you can serve.

Video

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Biscuit with condensed milk: recipes

Place over medium heat and cook for 4 minutes, stirring constantly. Dilute the starch with 1 tablespoon of milk or water and pour into the cream in a thin stream, again stirring constantly. Cook for another 3-5 minutes over low heat. The cream should thicken. Now you need to cool it well.

Place the dough in the multicooker bowl (or in a greased pan) and smooth it out. Set the multicooker mode to "Baking". Since I have a pressure cooker, the baking time is 35 minutes. Be guided by your multicooker. After the signal about the end of baking, the lid was not opened for another 15 minutes.

While the cake is cooling, beat the softened butter with the cocoa powder.

Soak the cakes with warm coffee.

And grease the cakes with cream, leaving a little for the sides.

Assemble the “Tenderness” sponge cake. Grease the sides too.

Decorate the cake as you wish and refrigerate for 1-2 hours. Thanks to coffee, you don’t have to keep the cake for a long time to soak it. It turns out juicy anyway. Our sponge cake with condensed milk "Tenderness" is ready. Delight your loved ones with a delicious dessert.

Enjoy your tea!

Calories: Not specified
Cooking time: Not indicated

Last month, his friend invited my son and me to his birthday. Let me make a reservation right away: my tomboy is 7 years old, and his friend is the same age. Of course, we spent quite a long time choosing a gift, even argued a little about which was better, and, in the end, we purchased a large Lego construction set - a fire station. The birthday boy liked the gift; throughout the entire holiday the children played almost exclusively with the construction set. At the end of this wonderful event, mom brought out a two-tier cake, which was covered with chocolate icing and decorated with multi-colored fondant cars. Insanely beautiful sweet culinary masterpiece! And it turned out to be just as tasty. As I later found out, she prepared it herself, and very simply. The cakes are a sponge cake made from condensed milk, and the cream is whipped cream. Naturally, I used such a simple and tasty recipe with step-by-step photos during the coming holidays. My family were delighted too. Now I often bake this simple biscuit with condensed milk for tea, and turn it into a beautiful cake on special dates. I would like to invite you to prepare one like this.



Ingredients:

- 1 can or 380 grams of condensed milk,
- 3 chicken eggs,
- 200 grams of sifted wheat flour,
- 1 teaspoon of soda,
- 1 tablespoon of 9% table vinegar.

Recipe with photo step by step:

An important condition for a successful biscuit is compliance with the temperature regime - eggs and condensed milk should ideally be at room temperature, so it is better to remove these products from the refrigerator in advance. Set the oven heating program to 180 degrees. Next, prepare the baking pan: line it with parchment paper.
Break the eggs into any convenient deep container and beat them with a mixer at maximum speed for no more than 4 minutes.




Then add condensed milk to the beaten eggs, beat all ingredients again with a mixer at medium speed.




Quench the soda with vinegar and add to the egg-milk mixture. Gently mix all ingredients with a mixer at low speed.
After this, gradually add the required amount of sifted flour, thoroughly kneading the dough with a regular tablespoon. At the end you should have a moderately thick dough, without lumps.




Next, transfer the resulting mixture into the previously prepared form, level the surface of the pie and place in the oven (I remind you, it should already be preheated to 180 degrees) for 30-40 minutes.






Remove the finished biscuit from the mold when it has cooled. Check out others

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