Cake a minute in a pan with condensed milk

12 servings
1 hour 45 min

How to make a cake Minute with condensed milk in a pan? The custard can first be made to cool while the cakes are baked. Measure the necessary ingredients for the cream. Use good quality butter, without milk fat substitutes. Take it out of the fridge beforehand to keep it warm at room temperature.

In a bowl, whisk together the eggs with the sugar and vanilla sugar until combined. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria.

Pour flour into the resulting mass, mix with a whisk until the lumps disappear.

Pour in some of the milk (about 150 ml of the total volume), mix.

Heat the rest of the milk in a saucepan until very hot. With constant active stirring, pour the egg-milk mixture into the hot milk.

Cook the cream over a moderate heat while continuing to interfere. The custard base will gradually begin to thicken. As it slowly drains from the shoulder blade, remove the pan from the stove.

Immediately add butter to the cream. Mix well until completely uniform.

You can transfer the cream to another container so that it cools down faster. Close the cream with cling film "in contact" so that it does not form on the surface of the crust. Cool the custard.

Measure the necessary ingredients for the dough. Choose quality, proven condensed milk. Without vegetable fats and dietary supplements. The composition should contain only two ingredients: milk and sugar. The taste and quality of the finished dish will ultimately depend on the quality of the condensed milk.

In a suitable bowl, whisk the egg until smooth.

Add the condensed milk, mix well.

Pour in half the flour sifted with baking powder, stir. Add the rest of the flour in parts and mix. Flour may need less or more of the specified amount, focus on the consistency of the dough.

The dough is homogeneous, moderately cool.

Roll the sausage out of the dough and divide into the same parts. The number of parts will depend on the diameter of the cakes. I divided into 6 parts, focusing on the diameter of 18-19 cm.

On a smooth surface, roll each part of the dough into a thin round layer. During baking, the cake rises well, and as a result of impregnation with cream, their thickness in the finished cake will also increase. Therefore, the thinner the cakes are rolled out, the better the cake will soak. If the table surface is not smooth enough, you can use a silicone mat. During rolling out, the flour does not need to be poured so that when baking, the cake does not burn.

Using a suitable plate, level the edges of the cake.

Heat the pan over a moderate heat. Do not do too much heating so that the cake is baked evenly and without the formation of tan. Gently transfer the dough to the pan.

When the underside of the cake is browned, flip it to the other side and bake until tender. While one bark is baking, roll out the next. Prepare all the cakes in this way. Connect the dough trimmings, from them you can roll out another 1-2 cakes. Cool the ready-made corgi.

Start assembling the cake. Put the cake on a plate.

Brush the cake with cream. Apply enough cream layer to soak the cake well.

Top with the next cake.

Collect the whole cake in this way. Brush the sides and top of the cake with cream.

For cake finishes, grab any biscuit or shortbread biscuit without filling. Nuts can also be used any: walnuts, hazelnuts, peanuts.

Grind the cookies and nuts into crumbs and mix. Sprinkle the crumbs on top and sides of the cake. Refrigerate the dessert for 12-14 hours. It is important to let him soak up well.

Before serving, garnish the cake as desired with any berries or soft fruit. Cut the dessert into portions and serve. Enjoy your meal!