Our grandmothers knew this kind of biscuit and prepared it for the holidays or just on weekends. Memorize the simplest recipes and you will know what to treat to guests who suddenly knock on the door.

Basic recipe

How to prepare a standard biscuit with condensed milk:

Chocolate sponge cake with condensed milk couldn't be easier

150 g wheat flour;
3 g vanillin;
4 chicken eggs;
270 ml condensed milk;
2 pinches of salt;
1 pack baking powder;
65 g granulated sugar;
90 g chocolate paste;
60 ml sunflower oil;
35 g cocoa powder.

Cooking time: 1 hour and 15 minutes.

Calorie content – 369 kcal/100 g.

How to cook:

Break the eggs into a medium bowl, add sugar and salt, mix;
Next, beat the mass with a whisk or mixer into a fluffy, light mass, which will change color to a lighter, creamier one;
Pour condensed milk into the resulting mass, stir with a whisk until smooth;
Add chocolate paste, bring until smooth again;
Add oil and mix well;
Pass the flour through a sieve in several stages directly to the remaining ingredients;
Then send baking powder and cocoa there and also through a sieve;
Stir the dough again until smooth;
Line the bottom of the mold, pour the dough into it, distribute evenly with a spatula;
Place in the oven for about an hour, watching with a toothpick.

Recipe for tender sponge cake with condensed milk in a slow cooker

245 ml condensed milk;
360 g wheat flour;
3 chicken eggs;
255 g granulated sugar;
12 g baking powder;
210 ml sour cream.

Cooking time: 1 hour and 15 minutes.

Calorie content – 280 kcal/100 g.

How to cook:

Break the eggs into a fairly deep bowl, add sugar;
First, stir the ingredients, then beat everything with a mixer or whisk into a fluffy white mass. It will take about ten minutes to beat until this state;
Add condensed milk and stir until smooth;
Send for milk and flour, but through a sieve and in several stages;
After each time adding flour, be sure to bring the dough to a homogeneous consistency;
Add baking powder and mix too;
Pour the dough into the multicooker bowl, spread and bake for one hour and five minutes;
Cool the biscuit in the multicooker and then remove it using the steaming bowl.

Impregnation options for biscuit with condensed milk

It is important to remember that the cake must be completely cool before soaking it. If the cake layers are still warm, they will instantly become soggy and your entire cake will turn into mush.

For one cake, one glass of syrup will be more than enough. To get it, you need to pour 90 ml of water into a saucepan and add 60 g of sugar. Bring both components to a boil, skim off any foam from the surface. And then it’s a matter of taste and mood. But there is an important point! If you want to add some flavor to the syrup, you need to do this when the syrup has already cooled. When hot, all the smell will disappear.

To obtain cognac syrup, you need to add only 30 ml of cognac to the syrup.

You can make citrus syrup by adding the juice of half the desired citrus and its zest. You can replace these components with 15 ml of citrus liqueur.

If you add just 30 ml of coffee to the mixture, you can get a good coffee syrup.

To get fruit impregnation, you need to add 15 ml of the desired fruit syrup to the syrup.

If you add 15 ml of wine to the syrup, you will get a wine impregnation for any biscuit.

Vanilla syrup is the most classic impregnation option. To get it, you need to add a pinch of vanillin, a little vanilla sugar or a vanilla pod to the syrup.

To obtain rum impregnation, you can add 15 ml of rum or a few drops of essence.

You can also use compote, uzvar, any juice, tea, cocoa and even milk with sugar as impregnation. The main thing is that you like the taste of the impregnation.

Choose the impregnation that suits your taste and prepare delicious cakes and pastries with us.

Sponge cake with condensed milk, sour cream and nuts

130 ml cherry syrup;
440 ml 30% sour cream;
5 eggs;
160 g pine nuts;
380 g boiled condensed milk;
150 g sugar;
245 g sugar per biscuit;
240 g butter;
10 g thickener for sour cream;
240 g wheat flour;
12 g vanilla sugar;
12 g baking powder;
40 g white chocolate.

Preparation time: 50 minutes + cooling of the biscuit + soaking.

Calorie content – 350 kcal/100 g.

How to cook:

Divide the eggs into separate bowls and first beat the whites into a fluffy mass;
Add sugar in several parts, without ceasing to beat the mass;
Slowly pour in the yolks, also continuing to beat all the ingredients;
Gradually add flour to the liquid mass, making sure to put it into the sieve;
After each time, stir the dough until smooth;
Add baking powder in the same way;
Bring all components to a homogeneous, smooth consistency;
Cover the mold with paper; if desired, you can grease it a little;
Pour the dough into it and place it in the oven at 180 Celsius for thirty minutes;
Remove the oil in advance so that it becomes soft and can be worked with;
Cut it into cubes, add condensed milk and beat until a homogeneous cream is obtained;
Pour sour cream and its thickener into another container;
Add regular sugar and vanilla, beat until creamy and put in the refrigerator;
When the biscuit is baked, cool completely and cut into two parts;
Soak both parts with syrup, but in moderation, otherwise the cakes will become soggy;
Grease the bottom cake with condensed milk cream and cover it with the second cake;
Now grease the cake on all sides with cooled sour cream;
Grate white chocolate and sprinkle it over the cake;
Brown the nuts in a dry frying pan and also decorate the cake with them;
Place in the refrigerator for at least five hours and you can cut.

It is strictly forbidden to open the oven while the biscuit is baking. Due to a sharp temperature change, the biscuit will fall and will not rise again.

In order for the whites to whip perfectly, they must first be cooled. To do this, you just need to separate the eggs and put the whites in the refrigerator for at least thirty minutes. It will be ideal if you also cool the dishes in which the whites will be beaten and the tools with which they will be beaten. To do this, simply put the whisk/mixer in the freezer for about fifteen minutes.

In order for the condensed milk to mix well with the eggs for the biscuit, it is better to first remove it from the refrigerator so that it is liquid and not frozen.

Sponge cake with condensed milk is a sweet dessert that is very easy to bake. Ten minutes of your time + baking and the sweet dessert for tea is ready. Choose the cream to your taste and enjoy.

Place over medium heat and cook for 4 minutes, stirring constantly. Dilute the starch with 1 tablespoon of milk or water and pour into the cream in a thin stream, again stirring constantly. Cook for another 3-5 minutes over low heat. The cream should thicken. Now it needs to be cooled well.

Place the dough in the multicooker bowl (or in a greased pan) and smooth it out. Set the multicooker mode to "Baking". Since I have a pressure cooker, the baking time is 35 minutes. Be guided by your multicooker. After the signal about the end of baking, the lid was not opened for another 15 minutes.

While the cake is cooling, beat the softened butter with the cocoa powder.

Soak the cakes with warm coffee.

And grease the cakes with cream, leaving a little for the sides.

Assemble the “Tenderness” sponge cake. Grease the sides too.

Decorate the cake as you wish and refrigerate for 1-2 hours. Thanks to coffee, you don’t have to keep the cake for a long time to soak it. It turns out juicy anyway. Our sponge cake with condensed milk "Tenderness" is ready. Delight your loved ones with a delicious dessert.

Enjoy your tea!

Cakes and pastries with sponge layers are a win-win way to please your loved ones with delicious homemade desserts. Lush and tender dough easily absorbs cream and aromatic impregnations, creating a single composition of taste.

Biscuits first appeared in France and were used as bread substitutes on long journeys. The freshly baked cake was cut into thin slices and dried again in the oven. The method of preparation gave rise to the name of the product - twice baked (“bis” - twice and “cuit” - bake, bake). Sailors and other travelers took such crackers with them on long journeys. They kept well and had a pleasant taste, unlike unleavened biscuits.

The rebirth of the recipe occurred at the Victorian court, when one of the cooks decided to diversify the sponge cake recipe with eggs, butter and honey, and then layer the fresh cakes with fruit jam. This is how the famous English cakes appeared, the recipe for which soon became very popular and was quickly borrowed by French and other European cuisines.

In modern cooking, there are several ways to prepare a sponge cake. The lazy recipe involves simply combining eggs, flour and sugar. In a more complex recipe, the whites and yolks are separated and processed separately, creating a fluffy foam and fat emulsion. There is also a budget option for savory dishes, completely eliminating eggs and with a minimum sugar content. The role of a fastening agent in them is played by a solution of corn or wheat starch.

In addition to the main ingredients, other products can be added to the dough - nuts, chocolate, cocoa, flavorings and various types of flavoring fillers (alcohol, syrups, dried fruits). Using condensed milk in the recipe makes it possible to obtain a sweet, tender and very soft dough, ideal for portioned cakes and multi-layer cakes.

Regardless of the chosen method of preparing the dough, the biscuit with condensed milk will turn out very fluffy and airy. The main thing in this matter is not to be lazy and beat the biscuit mixture well, as well as to accurately observe the baking time and temperature. The two main rules for a successful sponge cake are not to open the oven during the process and to allow the finished product to cool gradually, avoiding sudden changes.

When cut, the baked goods will have a pleasant creamy color. In addition, using thick condensed milk saves on eggs. If the standard recipe requires 4-6 pieces, then you can safely put 3-4 eggs here.

How to prepare the perfect biscuit dough is described below.

Classic biscuit with condensed milk

Luxurious plastic dough and no less luxurious sponge cake for the most delicate cakes and desserts. Goes great with sweet and sour creams and whipped cream. If you need a particularly fluffy dough, then instead of 2 eggs you need to take 3-4 pieces and divide them into components during the cooking process. Accordingly, beat the yolks with sugar into a fat emulsion, and the cooled whites into a dense foam.

List of ingredients:

Condensed milk – 1 can.
Chicken egg – 2 pcs.
Potato starch – 1 tbsp. l. no slide.
Wheat flour – 200-250 g.
Sugar - optional.
Butter – 50 g.

Cooking method:

Beat a couple of eggs with a whisk until a stable, dense mass is formed.
Pour a can of condensed milk into them. If it is thick, then place the open jar in hot water for 10 minutes.
Carefully mix condensed milk and egg mass. Sift starch and half the flour into them.
Mix with a whisk. Add the remaining flour in small portions, keeping an eye on the resulting consistency. The dough should be thick, shiny and easy to pour.
Warm the biscuit molds slightly, grease with oil and fill with dough to the middle.
Preheat the cabinet to 180 degrees, set the timer for 40 minutes (up to a maximum of one hour) and place the molds in the oven.
Do not open the oven during the first half hour.
Allow the finished biscuits to cool slightly in the oven. Afterwards, you can take it out, cover the mold with a barely damp towel (so that the surface does not dry out) and wait until it cools completely.
Then cut as you wish.

Lazy chocolate sponge cake with condensed milk

A recipe for quick-to-make chocolate sponge cake dough. By using the finished product with coffee, the baked goods have a very rich taste. This kind of sponge cake is good to use in dessert recipes with rum and cognac impregnation, with the addition of cocoa, chocolate, prunes, nuts, and instant coffee.

List of ingredients:

Condensed milk with natural coffee – 1 can.
Chicken eggs – 2 pcs.
Baking powder - for 500 g of dough.
Sugar – 50 g (2 tbsp without high slides).
Flour – 200-300 g.
Salt – a pinch.

Cooking method:

Whisk the eggs with baking powder and salt. Sift half the flour into them and stir until lumps are removed.
Pour in condensed milk with the addition of natural coffee.
Next, pour the sifted flour into the dough piece by piece, achieving the formation of a thick and flowing dough.
Grease the heated pans with oil and fill them halfway with dough.
Be sure to preheat the oven for 10 minutes. Place the molds with the dough and turn it 180 degrees. Approximate baking time is 40 minutes.
Leave the biscuits in the switched off oven for 20 minutes, then remove.

Coconut biscuit with condensed milk

Fragrant, very fluffy and delicate sponge cake for desserts such as “Raffaello” and “Snowflake”. If the batch uses first grade flour, then you need to add two level tablespoons of starch.

List of ingredients:

Chicken eggs – 4 pcs.
Coconut flakes – 100 g.
Vanilla flavoring – 1 pack.
Premium wheat flour – 200 g.
Potato starch – 1 tbsp. l.
Baking powder – 1 p.
Condensed milk with Creme Brulee flavor - 1 can.
Salt.
Sugar, powder - to taste, but not more than 100 g.

Cooking method:

Place the cooled egg whites in a mixer and beat until very stiff. Mix the yolks with starch, flavoring, salt and a small amount of powdered sugar.
Sift a packet of baking powder into the flour.
Mix protein foam, yolk emulsion, coconut flakes and wheat flour. Pour condensed milk into the mixture.
Pour the thick batter into the prepared pans (see previous recipes) and bake at standard cake settings.
Leave the finished baked goods in the oven for 20 minutes to cool smoothly.
Remove, cool to room temperature and use as intended.

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:

Always use only sifted premium wheat flour.
For the most fluffy dough, beat the whites and yolks of the eggs separately.
Beat the cake batter with either a whisk or a mixer. Never use a spoon.
Place the sponge cake in a preheated oven - this will make the sponge cake look fluffy and airy.
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:

Sift the flour for the dough through a sieve.
Carefully separate the egg whites from the yolks.
Beat the egg whites at the lowest mixer speed. Try to achieve fluffy, firm peaks.
Combine the yolks and condensed milk, beat until smooth. Add vanilla, baking powder, lemon juice and flour. Beat everything again with a mixer.
Gradually pour the flour mixture into the beaten egg whites. Make sure that no lumps form.
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.
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:

Separate the whites from the yolks and beat until thick and fluffy.
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.
Mix flour with baking powder and vanilla. Add half a cup to the rest of the dough.
Preheat the oven to 200 degrees. Grease a baking dish with butter and place the resulting dough into it. Bake for 30 minutes.
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.
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.
Finely chop the almonds and hazelnuts with a knife and sprinkle them over the entire surface of the cake.
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:

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

Bon appetit!

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, begin preparing the proteins. They are placed in a deep bowl and quickly whipped 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.

Biscuit recipes are simply necessary for every housewife, because they are the basis for preparing any cake or most sweet desserts. And there are a huge variety of them - not only the one cooked with chicken eggs, the recipe for which you already know.

Today I propose to prepare a sponge cake from condensed milk and sour cream in a slow cooker. And for those who have never had to cook a biscuit with condensed milk in a slow cooker, get to know it - it will become a real find and will find its application in the kitchen.

The condensed milk biscuit has an unusually delicate consistency - it literally melts in your mouth. And the vanilla aroma will completely seduce you even during cooking, because it will beckon you straight from the kitchen. It does not create any heaviness in the stomach, but on the contrary, it is very light - the filling for such a biscuit can be not only cream, but also various mousses. Therefore, you just need to arm yourself with your imagination and, using this type of biscuit dough as a basis, create and enjoy the result.

Products for making biscuit with condensed milk

Eggs – 2 pieces;
Granulated sugar – 1 cup;
Sour cream – 1 glass;
Condensed milk - two hundred grams;
Vanillin – 1 package;
Baking powder - one tsp;
Wheat flour - one glass.

Total servings – 8.
The dish is being prepared– 1.30 hours.

Before you start preparing the biscuit dough, you should definitely wipe all the utensils and mixer beaters dry. Once even one drop of water gets into the egg whites, you can be sure that they will no longer be able to beat. Once you have pureed everything, you can beat the eggs. It is not necessary to separate the whites from the yolks. Beat the eggs for 9-10 minutes and add granulated sugar in portions. The mass should increase in volume by about 4 times.

Add sour cream, condensed milk and vanillin to the egg mixture, also whisking. The mixture may settle slightly during this step, but this is normal. Afterwards, add baking powder to the wheat flour and sift them into the biscuit dough. You need to knead it with a spoon, but in no case with a mixer - the mass may not increase in size, and this is unacceptable when preparing a sponge cake.

The biscuit dough should be poured into the multicooker pan. But it is advisable to first place oiled parchment paper on the bottom. In this case, the biscuit can be removed easily and without problems and it will not stick to the bottom. Set the “Baking” mode and do not open the multicooker lid for 65 minutes.

We do not immediately remove the finished biscuit from the multicooker. First, turn it off and let it cool slightly, and only then take out the baked goods using a steamer bowl. You can open the small lid on the multicooker, this will allow it to cool much faster. If you remove the baked goods immediately, without cooling, they may settle a little, but we don’t need this.

Cut the biscuit into portions and enjoy with tea. Bon appetit!

You can also cool the sponge cake, cut it into layers and layer it with some cream, then you’ll get a real cake.

We start the process as always - by preparing the ingredients so that everything is at hand, but does not crumble or break accidentally =)));)

Combine chicken eggs with granulated sugar, just mix with a spoon so that the sugar begins to dissolve

This simple stirring to obtain a fluffy sponge cake, even in a slow cooker, of course, will not be enough.

Therefore, using a mixer, we beat the eggs with sugar for five to six minutes.

As a result, the mass should increase three to four times in its volume. Sugar must be completely dissolved

Add boiled condensed milk to the whipped mixture. We will use the services of a mixer again)

p.s. You don’t have to literally boil boiled condensed milk, you can buy it in the store, but if you want to make it yourself, then do it a few hours before preparing the baked goods, the milk should be warm or cool

Then add 100 ml of sunflower oil. And be sure to ONLY refined one, so that the biscuit does not acquire a taste and smell that will overwhelm the tenderness and aroma of the baked goods.

Beat the mixture again.

Add wheat flour sifted with baking powder

At low mixer speed, combine ingredients until smooth. The dough turns out runny

Grease the multicooker bowl with a small amount of vegetable oil. For insurance, the bottom of the multicooker can be covered with parchment.

Pour the prepared dough into it

We turn on the “Baking” mode for 70 minutes, if your multiviar allows only 60, then after the signal, set another 10 or count down until the required time has passed and turn off

Do not open the multicooker lid during baking! You might end up with a rubber cake instead of a gorgeous cake =)

Using a steaming bowl, remove the biscuit from the multicooker

The finished caramel sponge cake must be completely cooled before cutting into cake layers.

If you start cutting while hot, the cakes may break and lose their shape.

For a layer of caramel sponge cake prepared according to this recipe in a slow cooker, you can use a cream based on cream or sour cream.

In any case, you will choose the filling at your own discretion.

The main thing is that now you have a great foundation

With a cup of aromatic tea or coffee, your homemade cakes will harmonize perfectly and give only positive emotions

Bon appetit!

The master class was prepared by Lesya Starinskaya

A good recipe for a soft, completely dry sponge cake in a slow cooker. The dough includes a can of condensed milk and a glass of sour cream. Due to this, the finished biscuit does not require impregnation. You don’t even have to cut it into cakes. It is enough to pour glaze on top or cover it with cream. In general, this is a very successful recipe for easily preparing a homemade tea cake. Of course, you don’t have to bake it in a slow cooker; you can also bake it in the oven. In this case, set the temperature to 180 degrees and bake it for 40-45 minutes.

Ingredients:

3 eggs,
1 cup of sugar,
200 g condensed milk,
1 glass of sour cream,
Flour - 1.5 cups,
1 tbsp. spoon of baking powder

Method for preparing biscuit with condensed milk in a slow cooker

We take the mixer in our hands, dip the brooms in the eggs with sugar, turn on the button and freeze over the bowl for 10 minutes. Not less! Otherwise, the biscuit may not turn out. Yes, yes, at such moments you begin to greatly regret that you spent money on a mixer with a stand on which you hang it and go away, while it beats the eggs into a fluffy light foam.

Well, never mind, in these ten minutes you can change your mind a lot and even have time to slightly educate children who periodically pull the mixer cord out of the socket every minute out of ten allotted for whipping.

But at the end we have good news: we won’t need a mixer anymore! We mix sour cream and condensed milk into the finished bubbling mass with an ordinary spatula, without showing much diligence. Then add flour and baking powder (you can’t do without it, because there is a lot of liquid in the dough). You need to be even more careful with flour. Grab the dough from the bottom of the bowl and rake it upward in a circular motion. Turn the bowl and do the operation again. Gradually the flour will mix into the dough, and it, in turn, will not lose its airiness.

Place the finished dough into a bowl. I never grease it for baking biscuits, but if you still want to do this, then apply oil only to the bottom of the bowl; do not grease the sides when baking biscuits under any circumstances! When the biscuit rises, it “clings” to the edges of the mold. And then it doesn’t fall off anymore.

Turn on the “Baking” mode for 65 minutes. Then open the lid, but do not remove the biscuit. We wait for it to cool completely, and only after that we remove it from the bowl using a steaming container.

The biscuit turns out very tender, not dry at all. It is enough to cover it on top with regular sour cream and sprinkle with pistachios.

Bon appetit!

The biscuit is prepared in the Polaris multicooker.

Time: 60 min.

Servings: 6

Difficulty: 4 out of 5

Incredibly tender cake with condensed milk and sour cream in a slow cooker

Surely every family has its own “proprietary” methods of preparing cakes; often the main components of such a dessert are sour cream and condensed milk.

This combination fills baked goods with a bright and at the same time delicate taste. Therefore, a cake with condensed milk in a slow cooker can be considered an excellent dessert option for the holiday.

If you want to make a simple but very tasty cake, then this option is just for you. The taste of a biscuit with condensed milk in a slow cooker is delicate and rich, and clearly defined creamy notes will be felt. Sour cream, in turn, will complement the composition of flavors and make the dessert softer and juicier.

The process of preparing dessert is not labor-intensive, since the dough is prepared in a matter of minutes. To make a cake with condensed milk in a slow cooker tasty and airy, you will need to beat the eggs thoroughly.

It is the quality of this process that will determine how tall the sponge cake will turn out.

We will share with you some secrets that will help you create the perfect cake with condensed milk.

To prepare a sponge cake, you can bake just one cake layer, which you then cut into 2 or 3 parts.
The process of beating eggs with sugar should be lengthy. The ideal consistency of the egg mixture can be achieved in 15 minutes.
Trust the multicooker to bake the biscuit and do not check its readiness until the “Baking” mode is completed.
Do not use the hot sponge cake to further assemble the cake; let it cool slightly.
Add flavorings and other additives to the biscuit dough at the very end of the kneading.
For the cream, homemade sour cream or store-bought sour cream, but with a high fat content, is suitable.
Before using sour cream, carefully drain the whey from it.
Sift all the dry ingredients needed for baking the sponge cake in advance.
Place the finished cake in the refrigerator to soak for at least 30 minutes.

Don't forget to leave some sour cream for decoration. You can lightly tint it with food coloring and apply original designs to the cake using a pastry bag.

Ingredients:

Cooking process

Step 1

Place all the necessary ingredients on the work surface.

Step 2

First, whisk the condensed milk with the eggs to a liquid, foamy consistency. Gradually add pre-sifted wheat flour here, then add baking soda slaked with vinegar.

Continue beating with the mixer until the mixture thickens a little. A homogeneous consistency will indicate the readiness of the dough.

Step 3

Grease the multicooker bowl with oil and pour the biscuit dough ready for baking into the bottom. Select the “Baking” function, set the timer for 30 minutes.

While the biscuit is baking, you can start preparing the cream. To do this, beat the sour cream with sugar until fluffy. Add a little vanilla. The cream turned out to be very light and incredibly gentle.

Step 4

After the specified time has passed, carefully remove the biscuit from the bowl and let it cool.

Cut it lengthwise into 2 or 3 layers.

Step 5

Spread the sour cream over the cake layers and assemble the cake. It is recommended to grease the cakes in an even layer so that the biscuit soaks in faster.

Step 6

The top of the dessert can be sprinkled with leftover biscuit crumbs, coconut flakes or chopped walnuts. Decorate your baked goods as you wish.

Such simple homemade cakes will appeal to both adults and children.

See another version of this dish: