7 delicious cakes with condensed milk

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

Ingredients

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

Preparation

Carefully separate the whites from the yolks. They shouldn't mix. Beat the whites with a mixer for a few minutes, adding sugar little by little. You should have a creamy white mass.

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

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

Then turn the mold over, place it on a cold wire rack and leave for 5 hours. Then take out the biscuit. Cut it carefully into three equal cakes.

Beat the condensed milk and cream cheese with a mixer until smooth. Assemble the cake by spreading cream over each crust and sides of the dessert. Refrigerate for a few hours, or better all night. Sprinkle the grated chocolate on the cake.

2. Cookie cake with condensed milk and banana

Ingredients

• 2 teaspoons of gelatin;
• 3 tablespoons of water;
• 250 g condensed milk;
• 250 g sour cream, 20-25% fat;
• 2-3 bananas;
• 400 g of shortbread cookies.

Preparation

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

Beat the condensed milk with sour cream with a mixer. Add the gelatin, mix thoroughly and place the cream in the freezer for 20 minutes. Cut the banana into slices.

It is most convenient to collect such a cake in the form. Put some of the cookies on the bottom, brush with a layer of cream and spread some of the bananas over it. Repeat layers until you run out of ingredients. Leave some cookies, crush and sprinkle on the last creamy layer.

Refrigerate the cake for a few hours or overnight. During this time, the cookies will soak and the dessert will become soft.

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

Ingredients

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

Preparation

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

Line the bottom of the 22 cm mold 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 crust completely. If it's bulged in the middle, cut off the top. You will need it later. Divide the rest lengthwise into three equal parts.

Pour sugar into a saucepan and cover with water. Keep on moderate heat, stirring, until the sand dissolves. Then cool the syrup.

Beat the boiled condensed milk and sour cream with a mixer. Lightly pour the syrup over the first crust and spread some of the cream over it. Do the same with the rest of the cakes. Cover the sides of the cake with cream.

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

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

Ingredients

• 250 ml of water;
• 500 ml of milk;
• 2 eggs;
• 3 tablespoons of sugar;
• ½ teaspoon salt;
• 320-350 g flour;
• 2 tablespoons of vegetable oil + for lubrication;
• 500 g sour cream, 20-25% fat;
• 350 g of boiled condensed milk;
• 2 tablespoons of cognac - optional;
• berries or fruits - for decoration.

Preparation

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

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

Beat the sour cream with a mixer until it becomes fluffy. Gradually add condensed milk while whisking the cream. Add cognac if desired.

Assemble the cake, brushing each pancake with cream, and leave in the refrigerator for at least 30 minutes. Decorate the finished dessert with berries or pieces of fruit.

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

Ingredients

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

Preparation

Combine melted butter and condensed milk with a whisk. Add eggs to the mass. Add the sifted flour and mix well. Add soda, quenched with lemon juice, and beat again.

Separate a third of the dough. Add cocoa powder to the rest. Line a baking sheet with parchment, fill ⅔ of the spaces with chocolate dough, and line up the rest. Try not to mix them up.

Place the baking sheet in an oven preheated to 180 ° C for 10-15 minutes. Then take out the cake and cut it along the transition line between flowers. Divide the large portion of chocolate into two crusts. Match the small white part to their size. There should be three cakes in total. Cool them down.

Combine sour cream and sugar. The latter must dissolve. Assemble the cake by greasing each cake generously. 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. Refrigerate the cake for 1-2 hours.

6. Napoleon cake without eggs with condensed milk cream

Ingredients

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

Preparation

Chop the margarine into pieces. Put them in flour and crush them with a fork. Dissolve salt and soda in water. Pour into the dry mixture and knead into a firm dough that can be collected into a lump. If it doesn't come out, add some more liquid.

Divide the dough into 18–20 equal balls. Place them on a flat dish in one layer, cover with plastic wrap and put in the freezer for 20 minutes. In the meantime, mix the two types of condensed milk.

Sprinkle flour on the table. Remove one ball of dough and return the rest to the freezer. Flatten it with your hands and roll it out into a very thin layer about 1 mm thick. Cut a circle out of the dough using a plate or lid. Use a fork to make many splits over the entire surface of the cake.

Sprinkle flour on a baking sheet and add prepared dough. Place the scraps next to them - they will be useful when decorating. Bake the crust for literally 1 minute at 220 ° C. It should be browned. Roll out and bake cakes from the rest of the dough in the same way.

Lightly coat the cake dish with cream. Collect the dessert from the cooled cakes, covering each of them with cream except the last. Place a board on top and press down gently cake. Then spread the cream on the top and sides.

Chop the cakes and sprinkle them on the cake. Cover it with a lid and leave it at room temperature for a few hours, or better overnight.

7. Puff pastry cake "Log" with condensed milk

Ingredients

• 500 g of puff yeast-free dough;
• flour - for dusting;
• 1 teaspoon vegetable oil;
• 350 g butter;
• 250 g of condensed milk;
• 1 tablespoon of cognac - optional;
• nuts - optional, for decoration.

Preparation

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

Grease a baking sheet with vegetable oil and place the strips on it at a short distance from each other. If all does not fit, cook in several approaches. Bake the dough for a few 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.

For a big piece cling film lay out some of the cream and smooth. Place 5-6 strips of dough on top and brush them with cream. Repeat layers until you run out of ingredients. Leave a few strips to decorate.

Wrap the cake in plastic wrap to shape into a log. Refrigerate for 12 hours. Chop the remaining strips and sprinkle them on the cake. You can use nuts instead.