Condensed Milk Cake
Condensed Milk Cream Cake
This dessert combines the intense sweetness of condensed milk with the smoothness of chocolate cream, all on a light and moist sponge base. This recipe will not only delight your taste buds but also add a touch of elegance to any table setting. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will bring smiles to everyone’s faces.
Preparation time: 20 minutes
Baking time: 35 minutes
Cooling time: 3 hours
Total time: approximately 4 hours
Servings: 10
Ingredients:
*For the sponge:*
- 4 eggs (preferably at room temperature)
- 120 g sugar
- 110 g flour (preferably type 000)
- 10 g cocoa (unsweetened)
- a pinch of salt
- vanilla extract (1 teaspoon)
*For the condensed milk cream:*
- 100 ml milk
- 3-4 fresh mint leaves (for a fragrant taste)
- 150 ml condensed milk
- 200 ml whipped cream (whipped, but not fully stiff)
- 1 packet of gelatin (about 10 g)
- 1 tablespoon honey (for a touch of sweetness)
*For the ganache:*
- 100 g dark chocolate (high quality)
- 200 ml cream
Step-by-step instructions:
1. Preparing the ganache:
Start by gently heating the cream (200 ml) in a saucepan over low heat. Be careful not to let it boil! When it gets warm, add the broken chocolate pieces and stir with a spatula until completely melted. Once you have a smooth mixture, let it cool to room temperature, then refrigerate for a few hours until it thickens.
2. Preparing the sponge:
In a large bowl, beat the eggs with the sugar, vanilla extract, and a pinch of salt for 25 minutes until the mixture is frothy and doubles in volume. This is the key to a light and fluffy sponge. Sift the flour and cocoa over the mixture, adding them gradually. Use a spatula or a wooden spoon to gently fold in the ingredients from the bottom up to retain the air in the mixture.
3. Baking the sponge:
Preheat the oven to 170 degrees Celsius. Line a baking pan with parchment paper and pour the sponge mixture into it. Bake for 35 minutes, doing the toothpick test to check for doneness. Once baked, let the sponge cool completely on a wire rack.
4. Preparing the condensed milk cream:
In a small saucepan, bring 50 ml of milk to a boil with the mint leaves. Turn off the heat at the first boil and let the mint infuse the milk for 10 minutes. In a separate bowl, mix the condensed milk with the honey and the remaining 50 ml of milk, then add the strained mint-infused milk.
5. Gelatin:
Hydrate the gelatin in a few tablespoons of cold water for 10 minutes, then place it over a double boiler until it melts. Incorporate the gelatin into the condensed milk mixture.
6. Whipping the cream:
Whip the cream (200 ml) until it becomes fluffy but not fully stiff. Gently fold the whipped cream into the condensed milk mixture using light motions to avoid losing air. Refrigerate the cream for about 30 minutes to firm up slightly.
7. Assembling the cake:
Once the sponge has cooled, cut it into three horizontal layers. Use a removable ring to assemble the cake. Soak each layer of sponge with a classic syrup (water, sugar, rum extract), then spread a portion of the condensed milk cream. Continue layering, alternating between sponge and cream.
8. Finishing the cake:
After assembling the cake, refrigerate it for at least 3 hours. When ready, take the ganache out of the fridge and mix it until creamy. Decorate the top and sides of the cake with the ganache, then sprinkle some grated chocolate for an elegant touch.
Serving suggestions:
This is the perfect treat for any occasion. You can serve the cake alongside a scoop of vanilla ice cream or a fragrant tea that will perfectly complement the flavors of the cake. Offer the cake at the end of a festive meal or simply to treat your family on a weekend evening.
Possible variations:
For a touch of originality, you can add some fresh fruit pieces, such as strawberries or raspberries, between the layers of cream. Additionally, instead of mint, you can use lavender or basil to explore new flavors.
Calories and nutritional benefits:
This cake contains approximately 350 calories per serving, but it is packed with nutrients thanks to the condensed milk, which provides protein and calcium. By using dark chocolate, you also add beneficial antioxidants for health.
Frequently asked questions:
- *Can I use plant-based milk instead of regular milk?* Yes, you can use almond or soy milk, but make sure it is sweetened to maintain the cake's sweetness.
- *How can I store the cake?* The cake can be stored in the refrigerator, covered, for up to 5 days. Make sure it is well-covered to avoid absorbing odors from the fridge.
This condensed milk cream cake is not just a simple recipe but also a way to bring joy to your loved ones. With each slice, you will enjoy a perfect combination of flavors and textures, wrapped in a simply delicious experience. Don't hesitate to try this recipe and share your impressions!
Ingredients: Base: 4 eggs, 120 g sugar, 110 g flour, 10 g cocoa powder, a pinch of salt, vanilla essence. Condensed milk cream: 100 ml milk, 3-4 mint leaves, 150 ml condensed milk, 200 ml whipped cream, 1 packet of gelatin, 1 tablespoon honey. Ganache: 1 dark chocolate (100 g), 200 ml whipped cream.
