Cake on condensed milk

8 servings
1 hour

Prepare everything you need to make the cake. Take the flour of the highest grade, S1 eggs. Eggs and condensed milk must be removed from the refrigerator in 1-1. 5 hours. The dough is successful if you add products of room temperature to it. When choosing condensed milk, carefully read that it is condensed milk with sugar without unnecessary additives that will spoil the taste. Take sour cream for cream with a fat content of at least 20%.

Melt the oil. This can be done in the microwave on the appropriate mode, over a low heat in a saucepan or in a water bath. To melt the oil in a water bath, take two containers of different diameters. In a large pour of water, put less on top so that its bottom drops into the water for half. Put pieces of butter in it. When the water boils, it will begin to melt. When it is completely melted, remove from the heat. Cool down completely.

Add the condensed milk and mix well.

Wash the eggs with soap, dry with a towel or napkin and break them into a bowl of condensed milk and butter. Whisk well with a fork or whisk until smooth to break up the egg structure.

Take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift half of the flour indicated in the recipe to sift out the fine debris and the dough is full of oxygen. For the dough to be successful, you need to add liquid to dry, and not vice versa.

Add the liquid component to the flour and mix until smooth. Since the flour of even one variety, but different producers, differs in properties, the amount of flour indicated in the recipe may not be enough, or vice versa, there may be a lot.

Add it in small portions to get the dough of the desired consistency. It should turn out like thick sour cream. Extinguish the soda with lemon juice, pour into the dough and stir.

For baking, use a standard large baking tray for your oven. Divide it with parchment into 2 parts: 3/5 for two light cakes and 2/5 for one dark. Transfer 2/3 of the dough to a portion of the light cake tray. Distribute evenly.

Add the cocoa powder to the rest of the dough. Mix thoroughly.

Transfer the dough to part of the dark bark tray. Bake for 10-15 minutes on a middle shelf in a preheated oven on & quot; top-bottom & quot; up to 180 degrees. Cooking times can change depending on the capabilities of your oven.

While the cakes are baking, make the cream. To do this, mix the sugar with sour cream until dissolved. Put the resulting cream in the refrigerator until the cakes cool completely.

Ready-made cakes will increase in volume and brown. Pierce them with a wooden toothpick or skewer in several places. If the dough does not stick to it, then the cakes are ready.

Align the light bark. To do this, carefully cut with a sharp knife at the edges. Divide the cake into 2 identical parts.

From a dark sponge cake, cut one cake the same size as the light ones. Cool the cakes completely. Leave the cut edges and the rest of the dark bark, they will come in handy later (see steps 17-19).

Collect the cake. Brush the first light cake with cream. Sour cream of even one fat content can differ in structure and consistency. And sour cream can turn out to be quite liquid. To prevent it from flowing off the cake, brush with a thin layer first, hold for 2-3 minutes to soak the surface, and then apply a thicker layer of cream.

Cover with a second bark, press slightly and, similar to step 15, grease the second and third barks.

Make crumbs from the remaining pieces of crust. If they are wet enough and hard to grind, place them for 2-3 minutes in a preheated oven, they will dry and can easily be shredded. You can grind with your hands, or you can cover with parchment and walk with a rolling pin. I like it more with my hands, because the crumb is very small and even.

Cover the top of the cake with crumbs and, in principle, it can be put to soak. I still had cream and crumbs and smeared my sides with cream and sprinkled them with crumbs too.

If desired, and on a solemn occasion, the cake can be decorated. to do this, I sprinkled coconut chips on the top, and grated with bitter chocolate around the edges. This is how the cake began to look more aesthetically.