Cake with a layer of boiled condensed milk. Custard cakes with condensed milk cream. Cooking instructions
A simple recipe for cake with boiled condensed milk step by step with photos.A cake with boiled condensed milk is as high in calories as it is delicious. Since childhood, I have loved boiled condensed milk, and therefore this cake is one of my favorites.
For me, cake with boiled condensed milk is the taste of my childhood. My grandmother spoiled me with similar cakes when I was little. Now I have grown up and, despite the incredible calorie content of this cake, from time to time I still cook this cake for myself according to my grandmother’s recipe. Try it too! The hardest thing here is to stop once you start eating.
Number of servings: 6-8
- National cuisine: home kitchen
- Type of dish: Baking, Cake
- Recipe difficulty: Simple recipe
- Preparation time: 9 minutes
- Cooking time: 3 h 5 min
- Number of servings: 6 servings
- Calorie Amount: 170 kilocalories
- Occasion: For children
Ingredients for 6 servings
- Condensed milk - 380 Milliliters
- Salt - 1 teaspoon
- Table vinegar - 6 Milliliters
- Ground cinnamon - 1 teaspoon
- Margarine - 200 grams
- Sour cream - 250 grams
- Baking soda - 2 Grams
- Wheat flour - 360 grams
- Vanilla sugar - 2 teaspoons
Step by step
- So, to avoid any confusion, I’m showing all our ingredients at once.
- Take a bowl, put salt and sour cream there.
- We extinguish the soda with vinegar and also add it to the bowl.
- Add flour, vanilla sugar, cinnamon. Mix well using a mixer.
- Add diced margarine and continue kneading the dough.
- After thoroughly mixing all the ingredients, place the mixture on a floured work surface and knead the dough. Divide the resulting dough into 3 equal parts, each of which is rolled into a ball. Place our balls in the freezer for 20-25 minutes.
- Then we roll out our bun into a layer, place it on a baking sheet, pierce it with a fork in several places - and into the oven, preheated to 175 degrees, for 20-25 minutes.
- Immediately grease the finished cake with condensed milk (one-third of a can for each cake). We do a similar procedure with the rest of the cakes. We form a three-layer cake.
- Give the cake an even rectangular shape by trimming the edges. Grind the edges into crumbs and sprinkle them over our cake. Place the beautiful cake in the refrigerator for a couple of hours, or better yet, overnight, after which it will be ready to eat.
- Bon appetit!
Despite the popular belief that raw choux pastry looks unsightly, due to its unusual nature it turns out truly wonderful. Under the influence of hot steam during baking, small cavities are formed in it, which are perfect for filling with sweet filling.
Today we invite you to prepare custard cakes with condensed milk, which no sweet tooth can resist. This dessert is perfect for a family tea party or just as sweets on the table.
Ingredients
- Eggs - 4 pcs.
- Flour - 1 tbsp.
- Butter - 100 g.
- Water - 1 glass
- Boiled condensed milk - 0.5 cans
Preparation
Pour water into a saucepan and add small pieces of butter to it.
Wait until the mixture boils and becomes completely homogeneous.
Add flour and mix well. The readiness of the dough for choux pastries is determined by the fact that it begins to peel off from the walls.
Turn off the heat and set aside until lukewarm. Next, break one egg into a saucepan and mix all the ingredients until a homogeneous consistency is obtained. Do the same with the remaining eggs.
The result should be a dough that resembles sour cream in its thickness. To do this, you can add an additional egg if necessary.
Cover the baking sheet with tracing paper and, using a pastry syringe or a regular spoon, begin laying out your future custard cakes.
Bake at 200˚C until golden brown. Never open the oven door during cooking, otherwise the food will fall off.
Hot pieces must be cooled and only then removed from the baking sheet, since this way they come off easier.
In fact, the fillings for custard pies can be very different, but with boiled condensed milk they turn out especially sweet and tasty. Moreover, now condensed milk does not need to be cooked at home, but can be bought at any store near your home.
Ingredients:
Condensed milk 380 ml
Sour cream 250 g
Salt 1 tsp.
Baking soda 2 g
Table vinegar 6 ml
Wheat flour 360 g
Ground cinnamon 1 tsp.
Vanilla sugar 2 tsp.
Margarine 200 g
Preparation:
1. First, prepare condensed milk. To do this, take a saucepan, put a can of condensed milk, fill it with cold water so that the water covers the entire jar and cook for 2 hours from the moment the water boils.
2. Place sour cream and salt in a bowl. Quench the baking soda with vinegar and add to the bowl. Add flour, ground cinnamon, vanilla sugar and mix thoroughly with a mixer. Mix soft margarine with flour and add to the bowl, and continue kneading further.
3. After thoroughly mixing all the ingredients, place the dough on a table sprinkled with flour and knead the dough with your hands, adding a glass of flour. Next, divide the dough into three parts and make a bun from each part. Place in the freezer for 20 minutes.
4. Roll out the bun into a layer 1-2 mm thick and place it on a baking sheet. Make holes with a fork to prevent air bubbles from forming inside the dough. Preheat the oven to 175 degrees and bake for 20-25 minutes until light brown.
5. We grease each layer of cake with boiled condensed milk as soon as it is taken out of the oven. Lubricate at the rate of 1/3 of the can per cake. And we repeat this with all three cakes.
5. Cut the finished cake on 4 sides to make an even rectangle. The trimmings need to be crushed into not very fine crumbs. Sprinkle crumbs on top and press down slightly with your palm. Place in the refrigerator for 3-4 hours, or preferably overnight, so that the cakes are soaked. Cut into cakes and quickly put the kettle on. Bon appetit!
Cake with boiled condensed milk - photos
Ingredients(for about 6 servings):
120 g (1 tbsp.) flour (for dough) + 30 g (1/4 tbsp.) flour (for rolling out)
60 g (1/3 stick) butter (softened)
85 g (3.5 tbsp) sour cream (15%)
1 tsp. vanilla sugar
A pinch of salt
A pinch of soda
1/3 tsp. cinnamon
130 g (1/3 can) boiled condensed milk
Description:
The story with these cakes is the same as with the one for which I posted the recipe yesterday. I will not claim that this recipe is 100% Jewish. I found it under that name and decided to leave it that way.
The dough is reminiscent of Napoleon cakes (texture): sand-flaky, crumbly, fragile, extremely thin. The cinnamon flavor is very rich and stands out the most. Sweets in moderation, not cloying. The cakes have a pleasant taste. The cakes come out with only a slight taste of boiled condensed milk (since the coating from it is very thin).
Recipe:
Add salt, soda, 40 g (1/3 cup) flour, cinnamon, vanilla sugar to the sour cream. Mix thoroughly with a mixer. Mix soft butter with another 1/3 cup of flour (with a mixer). 
Add the oil mixture to the sour cream, mix thoroughly (with a mixer). Place the mixture on a table sprinkled with flour (from the total amount). Knead the dough with your hands, adding the remaining flour. Divide the dough into 3 balls. Place in the freezer for 20 minutes. 
Roll each ball into a square 1 - 2 mm thick. First, I rolled it out a little on the table, carefully (winding it around a rolling pin) transferred the dough to a baking sheet and stretched it some more. Pierced with a fork, the point of a knife or a toothpick (to prevent bubbles from forming in the dough).
Bake for 15 minutes at 175 degrees (until brown). Separately each cake.
Trim any uneven parts of the cakes. Coat each cake layer (you don’t have to wait for them to cool completely) with boiled condensed milk (a thin layer). Stack the cakes on top of each other. Crush the scraps with your hands or a rolling pin. Sprinkle them over the top and press down.
The result was a cake (I don’t know what to call it, as long as it’s not cake) 15 x 18 cm and 1.5 cm high.
Leave overnight at room temperature. Cut into squares. I cut it into 6 cakes (can be 4 or 8). 
