Condensed milk sponge cake recipe. Prepare a biscuit with condensed milk in the oven and slow cooker. Knead biscuit dough

Preparation

You can make the dough without eggs if necessary. To do this, you need to replace them with bananas. One egg is replaced with half a fruit. It turns out no less tasty, but you will need to spend a little time grinding the banana to a puree. You can also make a sponge cake with minimal sugar by replacing the eggs with starch (wheat or corn) to hold the dough together.

Using a mixer, beat the mixture until smooth, and then add half a teaspoon of baking soda to the future dough.

It is necessary to knead the dough well. When it's ready, you need to take a baking sheet. It should be covered with parchment or foil and the dough should be laid out, ensuring that the layer is even (see photo).

The baking sheet with the dough should be placed in an oven preheated to 200 degrees. Baking time is 20 minutes.

After this, you need to remove the baked cake from the oven and rid it of the foil (or parchment), which will inevitably stick to the biscuit.

The finished biscuit should be generously greased with boiled condensed milk, as shown in the photo.

A delicious and sweet sponge cake, prepared according to the best recipe with photos, is ready. It is done very quickly. This delicate dessert will be especially delicious with tea, coffee or fruit juice.

Bon appetit!

Ingredients

400 g condensed milk
150 g flour
2 eggs
10 g vanilla sugar
1 tsp soda (slaked with vinegar)

Homemade recipe

Remove the eggs from the refrigerator in advance so that they reach room temperature. Sift the flour into a bowl, you can do this twice if you wish. Preheat the oven to 180C, grease a baking pan with butter and sprinkle with flour or simply line it with parchment paper.
Beat the eggs into a bowl and start beating them with a mixer at high speed. After about 2 minutes, without ceasing to beat, pour in condensed milk in a thin stream. Continue mixing for a couple more minutes until a fluffy creamy mass forms.
While beating the mixture with condensed milk with a mixer, add all the flour one spoon at a time, beating until smooth after each time. Then add vanilla sugar, slaked soda and mix. Immediately pour the dough into the mold and place in the preheated oven.
Bake the sponge cake with condensed milk for about half an hour until golden brown. Then open the oven door and leave the pan there for 5-10 minutes to cool evenly. After this, take out the mold and take out the pie.
The resulting condensed milk sponge cake can be cut into several layers and used for making cakes. Can be cut into two parts, soaked in your favorite cream and served as a pie. Or you can serve it as an independent dessert with honey, jam or ice cream. Enjoy your tea!

Chocolate sponge cake with condensed milk couldn't be easier

150 g wheat flour;
3 g vanillin;
4 chicken eggs;
270 ml condensed milk;
2 pinches of salt;
1 pack baking powder;
65 g granulated sugar;
90 g chocolate paste;
60 ml sunflower oil;
35 g cocoa powder.

Cooking time: 1 hour and 15 minutes.

Calorie content – 369 kcal/100 g.

How to cook:

Break the eggs into a medium bowl, add sugar and salt, mix;
Next, beat the mass with a whisk or mixer into a fluffy, light mass, which will change color to a lighter, creamier one;
Pour condensed milk into the resulting mass, stir with a whisk until smooth;
Add chocolate paste, bring until smooth again;
Add oil and mix well;
Pass the flour through a sieve in several stages directly to the remaining ingredients;
Then send baking powder and cocoa there and also through a sieve;
Stir the dough again until smooth;
Line the bottom of the mold, pour the dough into it, spread evenly with a spatula;
Place in the oven for about an hour, watching with a toothpick.

Recipe for tender sponge cake with condensed milk in a slow cooker

245 ml condensed milk;
360 g wheat flour;
3 chicken eggs;
255 g granulated sugar;
12 g baking powder;
210 ml sour cream.

Cooking time: 1 hour and 15 minutes.

Calorie content – 280 kcal/100 g.

How to cook:

Break the eggs into a fairly deep bowl, add sugar;
First, stir the ingredients, then beat everything with a mixer or whisk into a fluffy white mass. It will take about ten minutes to beat until this condition;
Add condensed milk and stir until smooth;
Send for milk and flour, but through a sieve and in several stages;
After each time adding flour, be sure to bring the dough to a homogeneous consistency;
Add baking powder and mix too;
Pour the dough into the multicooker bowl, spread and bake for one hour and five minutes;
Cool the biscuit in the multicooker and then remove it using the steaming bowl.

Impregnation options for biscuit with condensed milk

It is important to remember that the cake must be completely cool before soaking it. If the cake layers are still warm, they will instantly become soggy and your entire cake will turn into mush.

For one cake, one glass of syrup will be more than enough. To get it, you need to pour 90 ml of water into a saucepan and add 60 g of sugar. Bring both components to a boil, skim off any foam from the surface. And then it’s a matter of taste and mood. But there is an important point! If you want to add some flavor to the syrup, then you need to do this when the syrup has already cooled. When hot, all the smell will disappear.

To obtain cognac syrup, you need to add only 30 ml of cognac to the syrup.

You can make citrus syrup by adding the juice of half the desired citrus and its zest. You can replace these components with 15 ml of citrus liqueur.

If you add just 30 ml of coffee to the mixture, you can get a good coffee syrup.

To get fruit impregnation, you need to add 15 ml of the desired fruit syrup to the syrup.

If you add 15 ml of wine to the syrup, you will get a wine impregnation for any biscuit.

Vanilla syrup is the most classic impregnation option. To get it, you need to add a pinch of vanillin, a little vanilla sugar or a vanilla pod to the syrup.

To obtain rum impregnation, you can add 15 ml of rum or a few drops of essence.

You can also use compote, uzvar, any juice, tea, cocoa and even milk with sugar as impregnation. The main thing is that you like the taste of the impregnation.

Choose the impregnation that suits your taste and prepare delicious cakes and pastries with us.

Sponge cake with condensed milk, sour cream and nuts

130 ml cherry syrup;
440 ml 30% sour cream;
5 eggs;
160 g pine nuts;
380 g boiled condensed milk;
150 g sugar;
245 g sugar per biscuit;
240 g butter;
10 g thickener for sour cream;
240 g wheat flour;
12 g vanilla sugar;
12 g baking powder;
40 g white chocolate.

Preparation time: 50 minutes + cooling of the biscuit + soaking.

Calorie content – 350 kcal/100 g.

How to cook:

Divide the eggs into separate bowls and first beat the whites into a fluffy mass;
Add sugar in several parts, without ceasing to beat the mass;
Slowly pour in the yolks, also continuing to beat all the ingredients;
Gradually add flour to the liquid mass, making sure to put it into the sieve;
After each time, stir the dough until smooth;
Add baking powder in the same way;
Bring all components to a homogeneous, smooth consistency;
Cover the mold with paper; if desired, you can grease it a little;
Pour the dough into it and place it in the oven at 180 Celsius for thirty minutes;
Remove the oil in advance so that it becomes soft and can be worked with;
Cut it into cubes, add condensed milk and beat until a homogeneous cream is obtained;
Pour sour cream and its thickener into another container;
Add regular sugar and vanilla, beat until creamy and put in the refrigerator;
When the biscuit is baked, cool completely and cut into two parts;
Soak both parts with syrup, but in moderation, otherwise the cakes will become soggy;
Grease the bottom cake with condensed milk cream and cover it with the second cake;
Now grease the cake on all sides with cooled sour cream;
Grate white chocolate and sprinkle it over the cake;
Brown the nuts in a dry frying pan and also decorate the cake with them;
Place in the refrigerator for at least five hours and you can cut.

It is strictly forbidden to open the oven while the biscuit is baking. Due to a sharp temperature change, the biscuit will fall and will not rise again.

In order for the whites to whip perfectly, they must first be cooled. To do this, you just need to separate the eggs and put the whites in the refrigerator for at least thirty minutes. It will be ideal if you also cool the dishes in which the whites will be beaten and the tools with which they will be beaten. To do this, simply put the whisk/mixer in the freezer for about fifteen minutes.

In order for the condensed milk to mix well with the eggs for the biscuit, it is better to first remove it from the refrigerator so that it is liquid and not frozen.

Sponge cake with condensed milk is a sweet dessert that is very easy to bake. Ten minutes of your time + baking and the sweet dessert for tea is ready. Choose the cream to your taste and enjoy.

One day, for my daughter’s birthday, I decided to bake an airy Elizaveta sponge cake with condensed milk cream. As a result, it turned out to be very tasty, at least no worse than store-bought analogues, especially in composition.

The first thing you need to do is separate the whites from the yolks. The whites must be beaten using a mixer/blender, gradually adding sugar until thick and dense foam.

Whisk the yolks using a whisk. Gradually add them to the protein mass, continuing to beat it.

Add flour and vanilla to the dough, sifting them through a sieve. Using a regular tablespoon, gently stir the contents of the bowl, using upward movements.

It is best to use a pan with snaps to bake the crust. It needs to be heated and greased with butter, including the sides. Then fill with biscuit dough and place in an oven preheated to 200 degrees for 20-25 minutes. While baking the sponge cake, do not open the oven door under any circumstances, otherwise it will not rise.

Leave the finished biscuit for 3-4 hours at room temperature.

Cut the completely cooled and rested biscuit into 3 round layers using a knife or thread.

Now you can start preparing the cream. Soften 400 grams of butter and mix well with vanilla sugar. Separate 2 chicken yolks and mix them with 50 ml of water. Then add condensed milk to the mixture and mix. Pour this entire mixture into a ladle and put on low heat, cook until thickened (you can use a steam bath). Gradually pour the cooled cream into the dish with the butter, whisking. As a result, we will get cream for the sponge cake.

Grease each layer of previously cut biscuit with the resulting cream. Connect all layers.

Cover the entire surface of the future cake with the remaining cream.

You can decorate the cake with any sweets and delicacies, from fruits to chocolate. In my case, I used chocolate chips.

You can see the result in the photo. The sponge cake with condensed milk turned out very tasty and airy.

Bon appetit!

Step 1: Prepare the oven and baking dish.

First, turn on and preheat the oven to 180 degrees Celsius
.
Then take a round non-stick baking dish with a diameter of 28 centimeters
and grease it with a thin layer of butter, which, in turn, sprinkle with a layer of wheat flour.

Step 2: prepare the butter.

Place the remaining butter in a small saucepan and melt over medium heat until liquid. Then remove it from the stove and allow the oil to cool to room temperature.

Step 3: prepare the dough.

Now put the chicken eggs in a deep bowl. Beat them with a mixer until fluffy, turning on the kitchen appliance at the highest speed. 4 to 5 minutes
to this process .

After this, add condensed milk at room temperature to the eggs and mix the products at medium speed for one to two minutes

until smooth.

Then put baking soda in the same bowl, slaked with 9% table vinegar, pour in the cooled butter and mix everything again by turning on the mixer at low speed. Next, pour the required amount of sifted wheat flour into the resulting mixture. We act gradually, at the same time kneading a medium-thick dough with a tablespoon. We try to do this so that there are no flour lumps in the biscuit dough and it is homogeneous.

Step 4: bake the sponge cake with condensed milk.

Pour the finished dough into a prepared form, level it with a kitchen spatula along the entire perimeter of the container so that it lies in an even layer, and place it in a preheated oven. Bake the sponge cake with condensed milk for 30 - 40 minutes
or until golden brown.

After the required time has passed, check its readiness with a wooden kitchen skewer. We insert its end into the pastry pulp and take it out. If the stick is dry, the biscuit is ready.

We put oven mitts on our hands, remove the baking sheet from the oven, place it on a cutting board placed on the countertop, and cool the baked goods to room temperature. Then carefully run the tip of a knife between the sides of the mold and the side of the finished sponge cake, thus detaching any dough that may have stuck to the walls of the mold.

Then, using a kitchen spatula, transfer the sponge cake onto a metal grid and use it for its intended purpose.

Step 5: serve the sponge cake with condensed milk.

After baking, the biscuit with condensed milk is cooled to room temperature.
It is then used as a base for cakes, pastries or other delicious desserts. It has a porous, delicate structure and medium sweetness. Therefore, such a flour product will ideally complement sweet or sweet and sour creams based on cream or sour cream. If you are preparing this dessert as an “every day” dish, then the sponge cake can simply be sprinkled with powdered sugar, poured over melted chocolate or icing sugar and served with fruits and berries. Enjoy! Bon appetit! Instead of baking soda and vinegar, you can use 2 teaspoons of baking powder for the dough.

It is advisable that the top and bottom heat be turned on in the oven during baking.

If desired, you can add chopped nuts to the dough: walnuts, almonds, peanuts or other types.

To get a coffee or chocolate flavor, you can add a tablespoon of granulated instant coffee or cocoa powder to the dough. These products must be beaten together with the eggs and then combined with the rest of the ingredients.

Very often, a bag of vanilla sugar or a pinch of cinnamon is added to this dough.

In the photo, lush biscuits with condensed milk look appetizing; making this dessert a reality is not at all difficult. It can be a separate dish or serve as the basis for a cake.

Biscuit with condensed milk goes well with any cream.

Ingredients

slaked soda 1 pinch Vanillin 0 bags Chicken eggs 2 pieces Condensed milk 1 can Flour 250 grams

Number of servings: 4
Preparation time: 30 minutes
Cooking time: 30 minutes

Biscuit with sour cream and condensed milk

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

Cooking 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.

Preparation:

Separate the whites of chicken eggs from the yolks. Beat the egg whites until they form a stable snow-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, while adding flour. 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 make your guests happy!

Bon appetit!

A sponge cake with condensed milk will captivate you with its simplicity and will pleasantly surprise you with its amazing taste, aroma and fluffiness.

Biscuit recipe with condensed milk

Ingredients:

flour – 145 g;
– 395 ml;
large egg – 95 g;
vanillin - to taste;
soda - a pinch.

Preparation

Break eggs at room temperature into a bowl and beat well with a mixer at high speed. Without stopping, pour in the condensed milk and bring the mass to a fluffy creamy consistency. Next, add flour, add vanillin, slaked soda and mix. Spoon the dough into a greased pan and bake the sponge cake in the oven until golden brown, about half an hour. Serve the finished dessert with ice cream, honey or garnish with fresh berries.

Biscuit with condensed milk and sour cream

Ingredients:

sugar – 205 g;
low-fat sour cream – 195 ml;
baking powder – 15 g;
egg – 140 g;
flour – 385 g;
condensed milk – 185 ml.

Preparation

A sponge cake with condensed milk can also serve as a base for a cake. So, beat the eggs with a mixer with sugar, gradually add sour cream and condensed milk. Next, add flour and baking powder and mix everything carefully. Line the bottom of the pan with parchment paper, lay out the dough and bake the pie in a preheated oven for 50 minutes. Then cool the biscuit completely, cut it into cake layers and coat it with any cream, jam or honey.

Biscuit with condensed milk in a slow cooker

Ingredients:

condensed milk – 195 ml;
cocoa – 25 g;
flour – 235 g;
soda – 1 teaspoon;
table vinegar – 10 ml;
vegetable oil – 10 ml.

Preparation

Beat the eggs, add condensed milk, add flour, slaked soda and cocoa powder. Knead the thick dough and spoon it into the oiled multicooker bowl. Level the surface with a spoon, close the lid of the device and activate the “Baking” program for 55 minutes. After the beep, remove the chocolate sponge cake with condensed milk using a steamer basket and cool.

Biscuit with condensed milk and nuts

Ingredients:

Preparation

Separate the whites and yolks into different bowls and beat the first with a mixer at maximum speed. Gradually add half the sugar and beat until fluffy. Grind the yolks with the remaining granulated sugar and combine both masses. Add the sifted flour and pour the dough into the oiled pan. Bake the biscuit in the oven for 35 minutes, and then cut into cake layers, coat with condensed milk and sprinkle with chopped nuts. Form the cake and put it in the refrigerator for 1 hour.

Classic biscuit recipe with condensed milk

For dessert you will need natural condensed milk, and not a condensed product, which manufacturers often try to replace natural sweetness with.

How to make traditional sponge cake:

Remove the eggs from the refrigerator and wait until they come to room temperature.
Beat them with a blender or mixer until foamy.
Continuing to beat, add condensed milk. The result should be a lush cream.
Add flour and vanillin, slaked soda, stir until smooth.
Place the dough on a baking sheet or in a greased mold.

Bake the dessert in an oven preheated to 180 degrees for 30 minutes. The golden brown crust and a toothpick, which needs to be used to pierce the biscuit in the middle, will indicate readiness. If no crumbs stick to it, you can remove the treat from the oven.

If you add sour cream to the dough, the sponge cake will come out fluffier and juicier. For it you will need:

flour – 390 g;
sugar – 1.5 cups;
condensed milk – 1 can;
low-fat sour cream – 200 ml;
egg – 2 pcs.;
baking powder – 1 sachet.

Cooking method:

Beat eggs with sugar, gradually adding condensed milk and sour cream.
Sift the flour and baking powder and add them to the egg-sour cream mixture.
Knead the dough and place it on a baking sheet or in a greased mold.

Bake the sour cream biscuit with condensed milk in an oven preheated to 180 degrees for 50 minutes.

Option with condensed milk and sour cream

This cake is perfect for a home tea party. It is not very difficult to prepare. Try making a cake with carob (cocoa) and condensed milk, please your loved ones with fresh and delicious pastries. For this recipe for “Tenderness” cake with condensed milk and sour cream you will need (for a mold about 25 cm in diameter):

100 grams of sour cream;

200 grams of butter;

400 grams of uncooked condensed milk;

3 tablespoons carob or cocoa;

150 grams of flour;

1 teaspoon of soda.

For the cream you need:

900 ml sour cream (10-15% fat content);

100 grams of powdered sugar or sugar;

2 teaspoons vanilla sugar;

canned cherries (optional, preferably pitted).

Whipped cream, coconut shavings or confectionery sprinkles are perfect for decoration. How to prepare this sponge cake “Tenderness” with condensed milk?

Chocolate condensed milk cake in a slow cooker

Modern technology makes the baking process even simpler. For the biscuit you will need:

condensed milk – 1 can;
flour – 250 g;
cocoa powder – 30 g;
soda – 1 tsp;
vinegar 9% – 1 tsp;
vegetable oil – 1.5 tsp.

How to make a delicate sponge cake without hassle:

Quench the soda with vinegar.
Beat eggs with condensed milk. Add flour, cocoa and slaked soda to the mixture and knead the dough.
Place it in the bowl of the device, previously greased with oil.
Smooth the surface and cook covered for 50 minutes in the “Baking” mode.

The finished biscuits are sprinkled with powdered sugar. But if they are the basis for a cake, after cooling the cakes are coated with butter, sour cream or custard or jam. If desired, condensed milk, cocoa, and vanillin are also added to the cream.

You can also decorate the biscuit with slices of fruit and fresh berries. And add nuts or steamed raisins, pieces of dried fruit, and candied fruits to the dough.

Biscuit recipe with photo

It’s no secret that such a dessert can be prepared using different ingredients. Sour cream, cocoa, kefir, milk and even whey are often added to it. But this pie tastes best with condensed milk. This sweet product makes homemade delicacy fragrant and simply unique.

Since preparing a sponge cake for this simple but very tasty pie requires the use of:

large chicken eggs - 3 pcs.;
condensed milk (room temperature) - 1 full can;
wheat flour, pre-sifted - about 230 g;
baking soda + sour cream for slaking - 1 incomplete dessert spoon;
oil for greasing the mold (vegetable) - 1 large spoon.

It should immediately be noted that the recipe for the dessert in question does not require the use of granulated sugar, since condensed milk is a very sweet dairy product.