Biscuit with condensed milk - 3 regular recipes

Marina Arushanyan • 02/17/2019

Although the recipe for biscuit with condensed milk was first compiled in England, it is now popular in almost every country. This is true, because it is difficult to find a person who would not like this soft, creamy taste of the biscuit, the amazing smell of condensed milk from which this dessert is made. Even the British Queen Victoria constantly sought a piece of newly baked biscuit for her evening tea. And the Australians made biscuits their usual state dish.

We would like to give you some tips on making sponge cake with condensed milk:

Always use only sifted premium wheat flour.
To make the dough more fluffy, beat the egg whites and yolks separately.
Beat the biscuit dough with either a whisk or a mixer. Never use a spoon.
Place the sponge cake in the oven preheated in advance - this will make the sponge cake look fluffy and airy.
Remove the finished biscuit from the mold while it is hot - this way you will not damage the edges of the baked goods.

You can decorate a biscuit using various methods. You can use mastic or food coloring. But, to add charm and beauty to a sponge cake made with condensed milk, housewives much more often use the most common ingredients - nuts, mainly hazelnuts and almonds, coconut flakes, berries - mostly strawberries or cherries, colorful fruits and even chocolate glaze.

Biscuit with condensed milk is a savory, sweet pastry that is often served as a dessert with tea. This biscuit can serve as the basis for a birthday cake. If you use cream, then butter or cream made from boiled condensed milk is better.

You can create any impregnation for a biscuit - based on juices, jam, or even regular tea leaves.

Follow our tips, and then you will be able to bake the sponge cake of your dreams, which you will certainly delight your guests and loved ones with!

Traditional biscuit with condensed milk

A traditional biscuit with condensed milk can act both as an independent dessert and as a base for any other dessert. For example, for a cream cake. In any case, the sponge cake should be soaked so that the dough is soft and slightly moistened.

Manufacturing time: 1 hour 20 minutes.

Ingredients:

4 huge chicken eggs;
1 can of condensed milk;
300 gr. premium wheat flour;
2 pinches of baking powder;
1 pinch of vanillin;
1 tablespoon lemon juice;
1 tablespoon of vegetable oil to grease the mold.

Manufacturing:

Sift the flour for the dough through a sieve.
Carefully separate the egg whites from the yolks.
Beat the egg whites at the lowest mixer speed. Try to achieve plump, firm peaks.
Combine the yolks and condensed milk, beat until smooth. Add vanilla, baking powder, lemon juice and flour. Beat everything again with a mixer.
Pour the flour mixture evenly into the beaten egg whites. Make sure that no lumps are created.
Preheat the oven to 180 degrees. Grease a baking dish with vegetable oil and place the dough in it. Bake the biscuit for 35 minutes.
The finished biscuit with condensed milk can be decorated with sweet powder or whipped cream. Bon appetit!

Sponge cake with boiled condensed milk “Stella”

The base of the “Stella” cake is sponge cakes made with boiled condensed milk. The same ingredient is used for the cream. This cake can be prepared for a name day or other celebration. The “Stella” cake is suitable for any celebration. Thanks to its own divine taste, even the pickiest guest will like it.

Production time - 2 hours.

For the cakes:

5 chicken eggs;
1 can of boiled condensed milk;
100 gr. butter;
400 gr. sifted wheat flour;
2 pinches of vanillin;
2 teaspoons baking powder.

For cream:

1 can of boiled condensed milk;
1 stick of butter;
1 pinch of vanillin.

For decoration:

30 gr. hazelnuts;
30 gr. cashew nuts.

Manufacturing:

Separate the whites from the yolks and beat until thick and fluffy.
Combine the yolks with condensed milk and softened butter. Beat very well with a mixer. Slowly add the beaten egg whites, continuing to beat the mixture.
Mix flour with baking powder and vanilla. Add half a glass to the rest of the dough.
Preheat the oven to 200 degrees. Grease a baking dish with butter and place the purchased dough into it. Bake for 30 minutes.
Preparing the cream. Combine boiled condensed milk and soft butter in a deep bowl. Add a pinch of vanillin and beat the ingredients with a mixer until fluffy and airy.
When the sponge cake is baked, cut it into 3 cakes and cool. Coat any shortbread with cream. Don't forget the top and sides.
Finely chop the almonds and hazelnuts with a knife and sprinkle them over the entire surface of the cake.
Place the cake in the refrigerator for 5 hours to soak.

Biscuit with sour cream and condensed milk

There is nothing easier than preparing a delicious sponge cake with sour cream and condensed milk. This is the fastest way to prepare a decent dessert. This is a suitable recipe when guests are already on the doorstep.

Production time – 45 minutes.

Ingredients:

3 chicken eggs;
1 can of condensed milk;
250 gr. sour cream 20% fat;
2 cups wheat flour;
2 pinches of baking powder;
1 pinch of ground cinnamon.

Manufacturing:

Separate the whites of chicken eggs from the yolks. Beat the egg whites until they form a stable white mass.
Add the yolks to the whites one spoon at a time and beat.
Mix a can of condensed milk with sour cream. Add cinnamon and baking powder. Whisk everything thoroughly with a whisk. Carefully add the egg mixture here, adding flour at the same time. Beat everything with a mixer.
Preheat the oven to 190 degrees. Pour the biscuit dough into the greased baking dish. Bake for 25-28 minutes.
Remove the biscuit from the oven and cool. You can entertain your guests!

7 wonderful cakes with condensed milk

Light desserts for those with a sweet tooth.

1. Chocolate cake with boiled condensed milk and cream cheese cream

Ingredients

3 testicles;
90 g sugar;
45 g flour;
18 g cocoa powder;
380 g boiled condensed milk;
170 g cream cheese;
chocolate - to taste, for decoration.

Manufacturing

Carefully separate the whites from the yolks. They shouldn't mix. Beat the whites with a mixer for a couple of minutes, adding sugar little by little. You should end up with a snow-white, creamy mass.

Continuing to beat, add the yolks one at a time. Combine flour and cocoa, sift. In several additions, add the flour mixture to the egg mixture and stir until smooth.

Cover the bottom of a mold with a diameter of 18 cm with parchment. Place the dough there and place in an oven preheated to 170 °C for 30–40 minutes. Check readiness with a toothpick: it should come out of the biscuit dry.

Then turn the pan over, place it on a cool wire rack and leave for 5 hours. After this, take out the biscuit. Carefully cut it into three similar shortcakes.

Using a mixer, beat condensed milk and cream cheese until smooth. Assemble the cake, brushing cream onto any crust and sides of the dessert. Place in the refrigerator for several hours, or better yet, overnight (that is, in the dark) . Sprinkle the cake with grated chocolate.

Enjoy

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2. Cookie cake with condensed milk and banana

Ingredients

2 teaspoons gelatin;
3 tablespoons water;
250 g condensed milk;
250 g sour cream with a fat content of 20–25%;
2–3 bananas;
400 g shortbread cookies.

Manufacturing

Pour cool water over the gelatin and stir. Place the container with the mixture in a water bath. Dissolve the gelatin, stirring constantly, for 2-3 minutes, without bringing to a boil. Remove the mixture from the heat.

Using a mixer, beat condensed milk with sour cream. Add gelatin, stir thoroughly and put the cream in the freezer for 20 minutes. Cut the banana into slices.

It is most convenient to assemble such a cake in a mold. Place some of the cookies on the bottom, coat with a layer of cream and spread some of the bananas over it. Repeat layers until ingredients are complete. Leave a few cookies, crumble and sprinkle on the outer cream layer.

Place the cake in the refrigerator for several hours or overnight (that is, in the dark) . During this period of time, the cookies will be soaked and the dessert will become soft.

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3. Chocolate cake with boiled condensed milk and sour cream cream

Ingredients

400 g condensed milk;
3 testicles;
160 g flour;
3 tablespoons cocoa powder;
1 teaspoon of soda;
1 tablespoon vinegar 9%;
a piece of butter;
100 g sugar;
100 ml water;
400 g boiled condensed milk;
400 g sour cream with a fat content of 20–25%;
walnuts - to taste.

Manufacturing

Whisk the condensed milk and eggs well. Add flour and cocoa and stir until smooth. Add baking soda, quenched with vinegar, and stir thoroughly.

Cover the bottom of a mold with a diameter of 22 cm with parchment. Grease the paper and walls with butter and pour the dough into it. Bake for 35–40 minutes at 180°C.

Cool the cake completely. If it bulges in the center, cut off the top. You will need it later. Divide the rest lengthwise into three equal parts.

Pour sugar into a saucepan and fill with water. Keep over moderate heat, stirring until the sand dissolves. After this, cool the syrup.

Using a mixer, beat boiled condensed milk and sour cream. Lightly pour the syrup over the first shortbread and spread some of the cream over it. Do the same with the remaining shortcakes. Cover the edges of the cake with cream.

If you have a cut top left over, crumble it and sprinkle it over the cake. You can also use chopped nuts or a mixture of them with crumbs for this. Place the dessert in the refrigerator for 2-3 hours.

Experiment

How to boil condensed milk and prepare delicious desserts with it

4. Pancake cake with boiled condensed milk and sour cream cream

Ingredients

250 ml water;
500 ml milk;
2 testicles;
3 tablespoons sugar;
½ teaspoon salt;
320–350 g flour;
2 tablespoons vegetable oil + for greasing;
500 g sour cream with a fat content of 20–25%;
350 g boiled condensed milk;
2 tablespoons cognac - optional;
berries or fruits - for decoration.

Manufacturing

Whisk water, milk, eggs, sugar and salt. Add the sifted flour and stir thoroughly. The dough should be homogeneous, without lumps. Pour in the oil, stir and leave for half an hour.

Heat a frying pan and grease with oil. Cover the bottom with a thin layer of dough and fry over medium heat until golden brown on both sides. Bake other pancakes in the same way. Cool them down.

Prepare

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5. Two-color cake on condensed milk with sour cream

Ingredients

100 g butter;
380 g condensed milk;
2 testicles;
140 g flour;
½ teaspoon of soda;
2 teaspoons lemon juice;
4 teaspoons cocoa powder;
400 g sour cream with a fat content of 20–25%;
200 g sugar;
chocolate - optional, for decoration.

Manufacturing

Whisk together the melted butter and condensed milk. Add the eggs to the mixture. Add the sifted flour and stir well. Add baking soda, quenched with lemon juice, and beat again.

Separate the third part of the dough. Add cocoa powder to the rest. Line a baking sheet with parchment, fill ⅔ of the space with chocolate dough, and place the rest next to it. Try not to mix them.

Place the baking sheet in an oven preheated to 180°C for 10–15 minutes. Then take out the shortbread and cut it along the transition strip between the colors. Divide the huge chocolate part crosswise into two shortcakes. Trim the small snow-white part according to their size. You should get three shortcakes in total. Cool them down.

Mix sour cream and sugar. The last one should dissolve. Assemble the cake, generously brushing each cake with cream and alternating colors. Chop the cut parts of the cakes and sprinkle the dessert with this crumb. You can additionally decorate it with grated chocolate. Place the cake in the refrigerator for 1-2 hours.

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6. Napoleon cake without eggs with condensed milk cream

Ingredients

200 g margarine;
600 g flour + for sprinkling;
100 ml water;
1 teaspoon salt;
1 teaspoon of soda;
380 g condensed milk;
760 g boiled condensed milk.

Manufacturing

Chop the margarine into pieces. Place them in flour and mash them into crumbs with a fork. Dissolve salt and soda in water. Pour into the dry mixture and knead into a thick dough that can be gathered into a ball. If it doesn't work, add a little more water.

Divide the dough into 18-20 similar balls. Place them on a flat dish in one layer, cover with film and place in the freezer for 20 minutes. Meanwhile, mix two types of condensed milk.

Sprinkle the table with flour. Remove one ball of dough and return the others to the freezer. Flatten it with your hands and roll it out into a very narrow layer about 1 mm wide. Cut out a circle from the dough using a plate or lid. Make many pricks all over the surface of the crust with a fork.

Sprinkle a baking sheet with flour and place the prepared dough. Place the scraps nearby - they will be needed when decorating. Bake the crust for almost 1 minute at 220°C. It should be browned. Literally roll out and bake the shortcakes from the rest of the dough.

Lightly coat the cake plate with cream. Assemble a dessert from the cooled cake layers, covering any of them with cream, not counting the last one. Place a board on top and gently press down on the cake. Then spread the cream on its top and sides.

Chop the cake scraps and sprinkle them over the cake. Cover it with a lid and leave it at room temperature for several hours, or better yet, overnight (that is, in the dark) .

Bake ‍

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7. “Log” cake made from puff pastry with condensed milk

Ingredients

500 g puff pastry without yeast;
flour - for dusting;
1 teaspoon vegetable oil;
350 g butter;
250 g condensed milk;
1 tablespoon cognac - optional;
nuts - optional, for decoration.

Manufacturing

Roll out the dough on a floured surface to approximately 5mm wide. Cut it into long strips about 1 cm wide.

Grease a baking sheet with vegetable oil and place strips on it at a small distance from each other. If everything does not fit, cook in several approaches. Bake the dough for a couple of minutes at 220°C. The stripes should be browned. Cool them down.

Beat the softened butter with a mixer until fluffy. Add condensed milk and, if desired, cognac, beat again until smooth.

Place some of the cream on a large piece of cling film and smooth it out. Place 5-6 strips of dough on top and brush them with cream. Repeat layers until ingredients are complete. Leave a few stripes for decoration.

Wrap the cake in film, giving it the shape of a log. Place in the refrigerator for 12 hours. Chop the remaining strips and sprinkle them over the cake. You can use nuts instead.

Regular condensed milk cake

The most common and frisky recipe for a cake with condensed milk! It only takes 30 minutes to make a cake! You can make this cake with any kind of cream, I’ll make it with sour cream))

Ingredients for “Regular condensed milk cake”:

Wheat flour / Flour – 150 g
Condensed milk - 400 g
Butter - 100 g
Chicken egg - 2 pcs
Soda - 2 g
Cocoa powder – 15 g
Lemon juice - 1 tbsp. l.
Sour cream – 350 g
Sugar - 140 g
Coconut flakes - to taste

Nutritional and energy value:

Ready meals
kcal 4050.5 kcal	proteins 72 g	fat 203.3 g	carbohydrates 491.5 g
Portions
kcal 675.1 kcal	proteins 12 g	fat 33.9 g	carbohydrates 81.9 g
100 g dish
kcal 316.4 kcal	proteins 5.6 g	fat 15.9 g	carbohydrates 38.4 g

Recipe for “Regular condensed milk cake”:

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Recipe for sponge cake with condensed milk

If you are thinking about purchasing a ready-made cake in a store or preparing it yourself, try choosing the 2nd option. This way you will be confident in the quality and freshness of the products used and the “pure” manufacturing criteria. A sponge cake with condensed milk will be a highlight on a festive table or a pleasant variety in the family’s daily diet. This recipe for sponge cake with condensed milk is simple, even if you have never made cakes before, you don’t have enough chances to spoil anything.

Ingredients:
For the biscuit:
For cream:
Manufacturing:

Ingredients:

For the biscuit:

flour - 1 glass;
sugar - 1 glass;
chicken eggs - 4 pcs;
vanillin - a small pinch;
soda - 0.5 tsp.

For cream:

condensed milk - 1 can (preferably GOST, definitely condensed milk, not condensed milk or product);
egg yolks - 2 pcs;
water - 50 ml;
butter - 400 g;
vanilla sugar - 1 sachet.

Manufacturing:

Separate the whites from the yolks and beat them with sugar (pour in evenly) until a dense foam forms. Beat the separated yolks with a whisk and pour evenly into the protein mass, constantly whisking. Add soda dissolved in vinegar.
Sift the flour and add vanillin, add the flour to the beaten eggs. Knead the dough with a spoon, using radial movements from bottom to top.
Place the dough into a preheated and greased pan. Preheat the oven to 200° and place the mold in it for 20-25 minutes. Monitor the dough without opening the oven, otherwise it will not be puffy.
When the biscuit is ready, remove from the oven and let it rest at room temperature for 2-4 hours. Next, you need to cut it into 3 shortcakes using a thread or a knife.
While the sponge cake is resting, prepare the cream for the sponge cake with condensed milk. Soften the butter and add vanilla sugar.
Add 2 yolks and condensed milk to the water. The resulting mixture should be boiled in a ladle, stirring constantly until thickened. A water bath could be a candidate.
After thickening, remove the cream with boiled condensed milk from the heat and let cool. After this, it should be added to the butter and beat.
Lubricate the layers with the purchased cream, connecting them, and cover the top of the cake and its sides with the rest. You can use fruits, chocolate or nuts as decoration; the light and tender biscuit mixes well with everything.

The cream can be prepared with boiled condensed milk, but it tastes better if you cook it yourself. If you use freshly brewed natural coffee instead of water, or add cocoa (without sugar) to the cream, the cake will turn out fragrant, with a beautiful coffee color. It is not necessary to add the entire can of condensed milk to the cream; this option is suitable only for gourmands; so that the taste is not cloying, you can limit yourself to half a can.

Biscuit with condensed milk - 3 regular recipes