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Sponge cake with condensed milk and butter cream

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3233
Kitchen European
Calorie content 210.4 kcal
Portions 8 port.
Cooking time 8 h.
Proteins * 7.7 g
Fats * 6.7 g
Carbohydrates* 36.4 g
* per 100 gr. product
Sponge cake with condensed milk and butter cream
Content

The cake according to this recipe is collected from two biscuits - white and chocolate, baked with the addition of cocoa. The creamy layer is prepared from condensed milk, boiled and regular, as well as cow's butter, it should not be replaced with margarine. For biscuit dough, it is important to use fresh eggs at room temperature, which are easily beaten to the desired consistency. The recipe is not difficult to prepare, however, it requires some skills in working with biscuit dough. But even if you have never baked biscuits, it is still worth a try, because no cake from the store can replace delicious homemade cakes. Decorate the top and sides of the cake as you like.

Ingredients

Cooking process

step 1 out of 10
In order to bake a biscuit, separate the whites from the yolks of all eggs, place them in clean, dry, completely fat-free bowls. Using a mixer, beat the whites until white peaks appear, adding a pinch of salt to them.
step 2 out of 10
In a separate container, beat the yolks until fluffy, adding sugar, vanillin and warm water to them.
step 3 out of 10
In a bowl of yolks, add the sifted flour and baking powder. Gently whisk the whipped egg whites into the dough using a cooking spatula. Divide the biscuit dough in half.
step 4 out of 10
Add cocoa to one part and stir. Bake the chocolate sponge cake in a split form, lined with parchment. Bottom parchment can be greased with a little vegetable oil. Baking time is about 40-50 minutes, check readiness with a dry match. Place the sponge cake in a 180 ° C oven.
step 5 out of 10
Bake the white biscuit in the same way. Chill each biscuit a little in an open oven so that they do not settle from a sharp temperature drop.
step 6 out of 10
Divide each biscuit into 3 parts using a knife or thread, when they are completely cool and stand for at least 4 hours so that they do not crumble. If the tops of the biscuits rise in high slides, they will need to be cut off, otherwise the cake will come out uneven.
step 7 out of 10
For the chocolate biscuit, prepare a coffee soak from hot natural coffee with sugar. Saturate all the chocolate cakes with it when the coffee has cooled.
step 8 out of 10
For the cream, the butter should warm to room temperature, mix it with a mixer with boiled and ordinary condensed milk.
step 9 out of 10
Collect the cake, alternating between light and chocolate cakes, coat each cake with cream. Spread the cream over the top and sides of the cake.
step 10 out of 10
Decorate the top of the cake with small candies or berries, put the cake to soak in the refrigerator overnight. Serve your sponge cake with hot tea, coffee, or unsweetened compote.

Bon Appetit!

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