Cake made from ready-made biscuit cake with condensed milk

8 servings
2 hours 30 min

Ready-made semi-finished products help many, you just need to choose high-quality ones. Condensed milk cream can be prepared in different ways, condensed milk can also be boiled. Usually add butter, vanilla, cognac, juice and zest of orange or lemon, banana, sour cream, cream, cottage cheese, chocolate, cocoa, coffee, nuts. . In any combination, the cream is prepared simply and quickly enough, perfectly soaks the cakes, and is also suitable for filling custard cakes. A lot of acceptable fillers give a wide scope for creativity and experiments, try and find your taste! Active cooking time is about half an hour, the rest of the time is needed to soak the cake.

How to make cake from ready-made biscuit cakes? Prepare the products. Remove the butter from the refrigerator in advance, it should become soft. Take high-quality and natural oil that meets GOST, without vegetable fats. Wash the fruit and remove the seeds from the cherries if necessary. Let the frozen berry thaw and drain the juice. It will be more convenient to do this by putting the cherry immediately in a colander installed in the pan.

If the nut was bought peeled, be sure to wash it and dry it on a towel. Then lightly dry in a dry frying pan. Grind the nuts not very finely, in any convenient way. I like it when the nut is chopped with a knife, it's quick and the size of the crumbs you need is obtained. If children cook the cake, then let them simply break the nuts with their hands.

Make the cream. How to make a cream? Place the curd in a deep bowl, add the vanillin and punch through everything with a blender. If the cottage cheese is dry, add a little condensed milk. Curd mass should become soft, plastic, homogeneous, without hard lumps. It is better to take cottage cheese 5% or 9%, defatted, as a rule, too dry. You can also take homemade, farm or soft cottage cheese in the form of pasta. The main thing is that it is tasty and natural.

In another bowl, whisk the soft butter at low mixer speeds, until light, lush, about a minute. Without stopping to beat, gradually pour in the condensed milk. Whisk the mass until smooth, it will take a couple of minutes.

Add curd to the milk mass and mix well, you can use a mixer at low speeds, you can use a regular spatula.

Then definitely try the mass. If you are sweetly sweet, add thick sour cream with a fat content of 20% or more to the cream, mix everything well again.

The finished cream should be like thick sour cream, plastic, uniform consistency. The taste is sweet enough, but this sweetness will balance with the presence of sour fruits in the filling. Such a cream soaks the cake well, no additional impregnation is required. They cover the cake on top if it is subsequently sprinkled with crumbs, nuts, chocolate, coconut chips. It is not used for decoration, too liquid.

Collect the cake. On a large dish, drip a little cream and place the first cake, so it will not shift. Apply an even layer of cream to it.

Cut nectarine into 0. 4-0. 5 cm thick wedges, distribute them evenly over the bark over the cream. Put cherries in free space. Top the fruit with another small layer of cream and gently flatten it.

Cover with a second bark, brush with cream and repeat the fruit layer. Cover with a third bark, it will be top. Cover the top and sides of the cake with cream. The amount of cream is enough just right for cakes d 22 cm.

Sprinkle nuts over the top and sides of the cake. Leave on the table for 30 minutes to soak, then put it in the fridge for at least a couple of hours for further soaking and cooling, it is convenient to leave the cake overnight.

Then decorate the cake at your discretion or according to the theme of the occasion and serve to the table. The cake is tender, soaked. Biscuit cakes blend well with fruit, the cream's creamy finish and sweetness are balanced with fruity juiciness and sourness. Enjoy your meal!