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.

First you need to turn on the oven so that it warms up. At this time, you need to take a deep bowl, crack three chicken eggs into it and pour in a can of condensed milk.



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!

• Chocolate sour cream
• Lemon cake
• Bear cake in the north
• Honey cake with sour cream

• Lamb dolma
• Buckwheat in tomato sauce

Do you know what a biscuit is? Culinary experts say that it is a confectionery product or confectionery “bread” that is prepared using sugar, flour and eggs. It should also be noted that biscuit dough is the basis of many cakes and even cookies.

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.

Knead biscuit dough

A sponge cake made with condensed milk is made quite quickly. First you need to knead the base. This process is carried out in a classical way. The egg yolks are carefully separated from the whites. Having laid out the components in different dishes, they begin to process them. Add fresh condensed milk to the yolks and mix thoroughly. You can use a mixer or whisk for this.

Having received a homogeneous and aromatic mass, proceed to preparing the proteins. They are placed in a deep bowl and quickly blended using a blender. As soon as the protein foam becomes stable and fluffy, it is added to the condensed mixture. Baking soda is also added to it, which is quenched with a small amount of sour cream.

At the very end, sifted flour is poured into the resulting homogeneous base. A sponge cake made with condensed milk will turn out to be as tasty and tender as possible if the dough for it was mixed thoroughly using kitchen equipment.

We form the product and bake it

What's next? Sponge cake with condensed milk should be prepared in a special heat-resistant form with high sides. It is heated in the oven and then greased with oil. Next, put all the dough into the bowl, which is immediately sent to a heated cabinet.

In order for the dessert to become fluffy and completely baked, it should be cooked for about 45-53 minutes over low heat (150 degrees).

Serving

The finished biscuit with condensed milk is carefully removed from the oven. After the cake has cooled slightly in the mold, it is transferred to a cake pan. It should be noted that this dessert turns out to be very tender. Therefore, it is necessary to carry out the described actions extremely carefully, otherwise the pie will fall apart. It is advisable to serve this delicacy to the table along with tea.

Bake chocolate sponge cake with condensed milk in a slow cooker

To prepare such an unusual dessert we will need the following components:

• vanillin - 1 g;
• cocoa powder - 1.5 tbsp. l.;
• sunflower oil - about 60 ml;
• light flour - approximately 140 g;
• baking powder - 1 large spoon;
• beet sugar - about 60 g;
• condensed milk - approximately 200 g;
• table salt - 1 pinch;
• Any chocolate paste - approximately 90 g;
• medium-sized chicken eggs - 3 pcs.

Preparing the base

Before baking a sponge cake with condensed milk in a slow cooker, you should knead the chocolate dough. To do this, chicken eggs are mixed with sugar and a pinch of salt. Next, beat them at high speed with a mixer until fluffy and white.

Condensed milk is poured into the resulting mixture and everything is mixed again using a hand whisk.

Having achieved homogeneity, refined oil is added to the ingredients. The dough is thoroughly mixed again. You can use a mixer for this, but at low speed.

After sifting wheat flour, cocoa powder, baking powder and vanillin, they are also added to the base. After this, the ingredients are mixed with a regular spoon until the dough is smooth.

How to form a biscuit and bake it in a slow cooker?

The baking bowl in the multicooker has a non-stick coating. But despite this, we still recommend lubricating it with oil (vegetable).

After placing all the chocolate dough in the container, close it with a lid. Next, set the required mode. To obtain a fluffy sponge cake, use the “Baking” program. As a rule, this mode is designed for 60 minutes, but if desired, the cooking time for homemade pie can be reduced to 45 or 50 minutes.

How to present it to the family table?

After the multicooker informs you about the end of the baking mode, keep the biscuit in the closed device for about 5 more minutes. Next, carefully remove the pie. This can be done with a spatula, or by turning the baking bowl over.

Having placed the dessert on a beautiful cake plate, they immediately begin to decorate it. Completely different products are used for this. Some sprinkle the pie with powdered sugar, some grease it with icing, cream or jam, and some simply lay out pieces of fruit or berries. In any case, all such activities should be carried out only after the dessert has partially cooled.

This unusual biscuit with condensed milk should be served with tea or a cup of coffee.

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!

Although the condensed milk biscuit recipe was first compiled in the UK, 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 mind-blowing aroma of condensed milk from which this dessert is made. Even Queen Victoria of England always demanded a piece of freshly baked biscuit with her evening tea. And the Australians made biscuits their traditional national dish.

We want to give you some tips for making biscuits with condensed milk:

1. Always use only sifted premium wheat flour.
2. For the most fluffy dough, beat the whites and yolks of the eggs separately.
3. Beat the cake batter with either a whisk or a mixer. Never use a spoon.
4. Place the sponge cake in a preheated oven - this will make the sponge cake look fluffy and airy.
5. 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 in different ways. You can use fondant or food coloring. However, to add charm and beauty to a condensed milk biscuit, housewives much more often use simpler ingredients - nuts, mainly hazelnuts and almonds, coconut flakes, berries - mainly strawberries or cherries, bright fruits and even chocolate glaze.

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

Ingredients:

• 4 large 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.

Preparation:

1. Sift the flour for the dough through a sieve.
2. Carefully separate the egg whites from the yolks.
3. Beat the egg whites at the lowest mixer speed. Try to achieve fluffy, firm peaks.
4. Combine the yolks and condensed milk, beat until smooth. Add vanilla, baking powder, lemon juice and flour. Beat everything again with a mixer.
5. Gradually pour the flour mixture into the beaten egg whites. Make sure that no lumps form.
6. 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.
7. The finished biscuit with condensed milk can be decorated with powdered sugar or whipped cream. Bon appetit!

Sponge cake with boiled condensed milk “Stella”

The basis 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. Cake “Stella” is suitable for any celebration. Thanks to its divine taste, even the pickiest guest will like it.

Cooking 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.

Preparation:

1. Separate the whites from the yolks and beat until thick and fluffy.
2. 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.
3. Mix flour with baking powder and vanilla. Add half a glass to the rest of the dough.
4. Preheat the oven to 200 degrees. Grease a baking dish with butter and place the resulting dough into it. Bake for 30 minutes.
5. 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 fluffy.
6. When the sponge cake is baked, cut it into 3 layers and cool. Spread each cake with cream. Don't forget the top and sides.
7. Finely chop the almonds and hazelnuts with a knife and sprinkle them over the entire surface of the cake.
8. 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 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:

1. Separate the whites of chicken eggs from the yolks. Beat the egg whites until they form a stable snow-white mass.
2. Add the yolks to the whites one spoon at a time and beat.
3. 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.
4. Preheat the oven to 190 degrees. Pour the biscuit dough into the greased baking dish. Bake for 25-28 minutes.
5. Remove the biscuit from the oven and cool. You can make your guests happy!

Bon appetit!

Step 1: Prepare the oven and baking dish.

First, turn on and preheat the oven. up to 180 degrees Celsius.

Then take a round non-stick baking dish diameter 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. We devote maximum attention to this process 45 minutes.
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 a sponge cake with condensed milk 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 dry stick - 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.