Biscuit dough with condensed milk. Sponge cake with condensed milk - create your own masterpiece! Recipes for original biscuit cakes with condensed milk

Calories: Not specified
Time for preparing: Not specified

Last month, my son and I were invited to his birthday party by his friend. I’ll make a reservation right away, my tomboy is 7 years old, the same is his friend. Of course, we chose a gift for a long time, even arguing a little about which is better, and, as a result, we bought a large Lego constructor - a fire station. The birthday boy liked the gift, throughout the holiday the children played almost exclusively with the designer. At the end of this wonderful event, mother brought out a two-tiered cake, which was covered with chocolate icing and decorated with colorful mastic cars. Insanely beautiful sweet cooking masterpiece! And yes, it was just as delicious. As I later found out, she cooked it herself, and very simply. Korzhi is a biscuit made from condensed milk, and cream is whipped cream. Naturally, so simple and delicious recipe with a photo step by step I took advantage of the coming holidays. My family members were also delighted. Now I often bake this simple condensed milk biscuit for tea, and in beautiful cake I turn on special dates. I want to offer you to cook this one.



Ingredients:

- 1 can or 380 grams of condensed milk,
- 3 chicken eggs,
- 200 grams sifted wheat flour,
- 1 teaspoon of baking soda
- 1 tablespoon of 9% table vinegar.

Recipe with photo step by step:

An important condition for a successful biscuit is compliance temperature regime- eggs and condensed milk should ideally be at room temperature, so it is better to remove these products from the refrigerator in advance. Set the oven to a 180 degree preheat program. Next, prepare the baking dish: cover it with parchment paper.
Break the eggs into any convenient deep container, beat them with a mixer at maximum speed for no more than 4 minutes.




Then add condensed milk to the beaten eggs, again beat all the ingredients with a mixer at medium speed.




Quench the soda with vinegar and add to the egg and milk mixture. Gently mix all the ingredients with a mixer at low speed.
Then gradually add right amount sifted flour, carefully kneading the dough with an ordinary tablespoon. At the end, you should have a dough that is moderately thick, without lumps.




Next, transfer the resulting mixture to the previously prepared form, level the surface of the cake and send it to the oven (I remind you that it should already be heated to 180 degrees) for 30-40 minutes.






The finished biscuit should be taken out of the mold when it has cooled down. See others

Condensed milk is an excellent substitute for granulated sugar; when adding the product to any mass, it does not need to be whipped or kneaded for a long time, as is the case with sugar.

Creams with boiled or whole condensed milk always turn out lush and homogeneous.

They soak well in any biscuit cakes, and oily cream masses with the addition of condensed milk retain their shape well and almost do not melt.

Biscuit cake with condensed milk - general principles of preparation

Biscuit dough for cakes can be prepared according to very different recipes. Its main and invariable components are eggs, granulated sugar and, of course, flour. Biscuit dough is prepared on sour cream, vegetable oil, starch are added to it or boiled with boiling water. Cocoa powder is used for coloring, lightly flavored with vanilla. It is important to strictly observe the proportions, beat the dough well, especially the egg mass, then the biscuit will not settle and will have a porous structure.

Butter, sour cream and custards for biscuit cake are prepared with condensed milk. Sugar is not added to such masses, condensed milk is enough for this, regardless of whether it is caramelized or ordinary. Creams are tinted, if necessary, using cocoa, vanilla powder is used as a flavor.

Biscuits are baked in molds. Their shape and size can be selected independently, the main thing is that the dough occupies up to 3/4 of the height of the container, then it will not flow out when rising.

In order for the biscuit to easily slip out of the mold, its bottom and walls are generously rubbed with butter, after which they are sprinkled with cocoa, semolina or flour. Often the bottom is lined with parchment, which is also oiled, but not sprinkled.

When baking in gas oven, the temperature is set close to 180 degrees, if the heating used is electric - up to 200. Next, they place the mold with the dough inside and adhere to the set mode. Average for baking biscuit dough, you need at least half an hour, but it may take more. The oven is not opened for the first 30 minutes, otherwise the biscuit will settle. Readiness is checked with a wooden stick, punctures in the place with the greatest thickness. After piercing a well-baked cake, it remains dry.

After baking finished cake freed from the form and laid out on a wire rack to cool. If it is placed on a solid surface, it will become damp.

Usually it is enough to bake just one cake, which, after cooling, is cut in two or even three thinner ones and smeared with cream, forming a cake.

Chocolate sponge cake with condensed milk - "Favorite"

Ingredients:

160 gr. baking wheat flour;

Two eggs;

Condensed milk GOST - 1 can;

Dessert spoon of vinegar;

Three tablespoons of dark cocoa;

A spoonful of soda.

For cream:

60 gr. any white flour;

2/3 packs of good sweet cream butter;

300 ml of pasteurized milk;

Powdered cocoa - 60 gr.;

Refined sugar - 200 gr.

For impregnation:

60 ml of any syrup;

Tablespoon of cognac.

Additionally:

Two medium-sized bananas;

Cooking method:

1. Pour the condensed milk into a bowl, add the eggs with the sifted flour and beat with a mixer.

2. Pour soda into a cup and pour vinegar over it. After stirring, wait until the mixture stops sizzling and rises with a hat. Then add it to the rare base and stir with a spoon. Let the dough rest for ten minutes.

3. After that, pour it into a form covered with parchment and bake a biscuit for half an hour. Place the crust on a wire rack to cool.

4. Prepare the custard. Pour cold milk into a thick-walled saucepan, add flour, pour in eggs and beat thoroughly. There should be no lumps.

5. Stirring constantly, and without boiling, boil the cream base until it thickens noticeably. Then remove from stove and cool. Stir occasionally so the top doesn't dry out.

6. Pour cocoa with sugar into a separate bowl, add butter softened with low heat and grind thoroughly.

7. When the brewed base has cooled slightly, stir in the oil mass. Add in small portions, up to 3 tablespoons at a time and beat with a mixer.

8. Cut the cooled biscuit horizontally into three parts. Dilute cognac with syrup.

9. When laying the cakes in the cake, pour each of the spoons with alcohol impregnation and immediately grease with cream, on the layer of which lay thin banana rings.

10. Level the surface and sides with a creamy mass, then sprinkle with coconut flakes and place in the refrigerator for impregnation for two hours.

Sponge cake with condensed milk - "Food of the Gods"

Ingredients:

Half a kilo of flour;

Two eggs;

A glass of refined beet sugar;

Half a cup of peeled dried nuts;

Soda - 1/2 tsp;

200 gr. liquidish sour cream, low fat content;

9% table vinegar- 1 tbsp. l.

In cream:

GOST condensed milk - 1 can;

Two tablespoons of cocoa without sugar;

A pack of high-fat butter.

For registration:

Fresh mint leaves;

Cherry berries, pitted.

Cooking method:

1. Rub the sugar with eggs until white, add sour cream with flour and beat. Extinguish the soda in a cup with vinegar and pour the foaming cap to the main mass, stir. Immediately stir in the finely chopped nuts and fill the mold with the dough.

2. To prevent the biscuit from sticking, treat the bottom and walls of the container with butter, then sprinkle the layer with flour or sprinkle with semolina.

3. Place the mold with the dough in a hot oven for up to forty minutes. Readiness is desirable to check after half an hour, piercing it in the center with a wooden skewer or toothpick.

4. Stir the cocoa powder in the condensed milk and, adding it in a spoonful to the butter whipped with a mixer, prepare the cream. To make its mass whip better and faster, soften the butter in advance by removing it from the wrapper.

5. Cut the cooled biscuit in half with a narrow and thin knife. Finely break the top cake with your hands and divide the resulting crumb into three parts.

6. Place the bottom cake on a dish, apply cream on it. Sprinkle with some of the biscuit crumbs, press lightly with your hands and, like the cake, cover with cream.

7. Put the second part of the crumb on top. Press again, spread with cream mass and lay out the remaining crumbs. Level the top of the cake and its sides with the remaining cream.

8. Decorate the surface with mint leaves and cherries. You can just sprinkle finely chopped nuts on top.

Original idea: biscuit cake with condensed milk, "House in the village"

Ingredients:

1/2 tin can condensed milk, GOST quality;

Three large eggs;

A teaspoon of soda or twice as much baking powder;

Two glasses of high-grade white flour;

Sugar - 1 tbsp.;

A spoonful of food vinegar;

A glass of low-fat liquid sour cream.

For cream:

Fine sugar - up to 2 cups;

One liter of fat, preferably homemade, sour cream;

Two sachets of cream thickener.

Additionally, for registration:

Half a kilo of sweet tubes with chocolate;

Green packaging coconut flakes;

Sweet straw - half a kilo;

Square cookies - 3 pcs.;

300 gr. soft dried apricots;

A bag of confectionery topping (round);

dark tile creamy chocolate.

Cooking method:

1. Break eggs into a bowl and grind them together with sugar. Add condensed milk and flour mixed with sour cream, whisk.

2. Separately, extinguish the soda in vinegar, pour the foaming mixture into the main mass and beat everything well again. If you add a ripper, you do not need to extinguish it with vinegar.

3. Divide the prepared dough into two parts and immediately bake cakes from them. After cooling, cut each in half.

4. Boil the syrup to soak the cakes. Dilute sugar with water, put on medium heat and, stirring, bring to a boil. After cooling, add two tablespoons of unsharp, three-star cognac, if desired, and stir vigorously.

5. At medium speed of the mixer, gradually raising the speed, beat the sour cream with sugar. Add sand little by little, only two tablespoons at a time. At the end, pour in the thickener and go through the mixer again, the result will be thick cream. You can immediately pour in all the sugar, but the cream will whip longer and grains of sand may not completely dissolve.

6. Place the cake on a large flat tray. Closer to the edge, soaking with syrup and smearing with cream, put all the cakes in a pile.

7. Finely break a quarter of the straw, mix with three tablespoons of cream. Lay the resulting mass in a slide in the center of the upper cake and lay straws on it in a circle, forming a “roof”.

8. Break off a piece of chocolate and attach the cream to the side of the cake, from the side of the free space on the tray. This will be the "door" of the house. Make windows from square cookies, fixing them in the same way.

9. Apply a thin layer of cream on the free surface of the tray and, placing tubes on it, make a fence with a chocolate gate. Lay a trail of dried apricots from the chocolate door to the gate, and sprinkle coconut around it. From the culinary sprinkling on the coconut "grass" lay out the flowers.

Sponge cake with condensed milk - "Strawberry basket"

Ingredients:

Eight eggs;

75 gr. starch;

A glass of fine sugar;

White, first-class flour - 300 gr.

In cream:

Two jars of GOST condensed milk;

400 gr. high quality 82.5% oils.

For registration:

fresh strawberries;

Marshmallow;

A small bar of dark chocolate;

Mint leaves (optional)

Small cookies in the form of droplets - 500 gr.

Cooking method:

1. Beat the whites with a mixer into the foam and, without interrupting the process, add sugar in portions, and then the yolks. Pour in the flour combined with starch, and carefully stir the mixture into the airy mass.

2. Prepare a rectangular shape with high sides. Line its bottom with parchment, and grease the sides with oil and sprinkle with flour.

3. Pour the dough into the mold, filling it only 3/4 of the height, and bake until a dry match. If the container is small in size and height, bake a few cakes.

4. From the cooled biscuit, it is necessary to cut out an oval and divide it, cutting it across into three or two cakes, along the height of the biscuit.

5. Add condensed milk to the soft butter cut into pieces and beat with a mixer. Get a homogeneous thick cream.

6. Lay oval cakes on top of each other, spreading each one well with cream. Spread the sides well and cover with cookies.

7. From the marshmallow warmed up in a water bath, form a handle, place it on the cake and attach the remaining small cookies to it with cream.

8. Rinse and dry the strawberries well, tear off the tails from the berries. Sprinkle the surface of the cake with chocolate grated through a fine grater and carefully spread the strawberries over it. Leaves can be attached from mint leaves to berries.

Sour cream biscuit cake with condensed milk - "Polosatik"

Ingredients:

Three glasses of 20% sour cream;

Four chicken eggs;

Two tablespoons of pure cocoa powder;

Three glasses of sugar;

Vanilla sugar - 1 sachet;

Three full glasses of flour;

a teaspoon of baking soda;

Table, 9% vinegar - dessert spoon.

For cream:

Half-liter can of caramelized condensed milk;

1.5 packs of butter.

For decor:

100 gram tile milk chocolate.

Cooking method:

1. Take half of the sour cream into an enameled bowl, add one whole egg, and take only the yolk from the second. Add the cocoa mixture and half the sugar and beat well. The splendor of the biscuit depends on how well the sugar dissolves, so beat until all the crystals disperse.

2. Add to sour cream base flour (1.5 tbsp.) and slowly stir it in with a spoon. Then add soda slaked with vinegar, whisk lightly.

3. Rub the walls and bottom of the round shape with a piece of butter and sprinkle it with small crumbs of white breadcrumbs or semolina. Fill it out chocolate dough and place in the preheated oven. After 35 minutes, make sure the biscuit is ready and, if so, release from the mold and leave to cool.

4. From the remaining products, prepare a light dough in the same way. Please note that due to the fact that cocoa was not added, it will be a little less common, so put one and a half tablespoons more flour. Bake the second cake and also leave it to cool.

5. Beat butter with boiled condensed milk. Do this with a mixer, raising the speed. When the creamy mass begins to “curl”, do not stop whisking, in just a minute it will become homogeneous.

6. Cut the cooled biscuits into two parts and lay them on the table. Put the bottom cakes with the cut up, and the top vice versa. Put no more than two and a half tablespoons of cream on each cake. Do not put on the top light one.

7. Start shaping the cake. To do this, first put the dark bottom cake on a large plate, smooth the cream. Cover it with a light bottom blank, level the cream layer and put the top dark one. The last will be a light cake without cream, lightly press it down with your hands, and then coat it too.

8. With the remaining cream, level the sides of the cake and rub the chocolate on it with a fine grater. To decorate the sidewalls, you can use ground into crumbs chocolate chip cookie without glaze or finely chopped nuts.

"Tenderness" - biscuit cake with condensed milk and cherries

Ingredients:

White flour 450–500 gr.;

400 gr. Sahara;

A glass of boiling water;

Half a glass of refined oil;

250 ml of milk;

Six tablespoons of cocoa;

Eggs - 2 pcs.;

A tablespoon of ripper for dough;

Vanilla with sugar - 1 sachet;

One and a half teaspoons of soda.

In syrup for impregnation:

Half a glass of sugar;

Drinking water- 150 ml;

A quarter teaspoon of crystal vanillin;

2 tbsp. l. lemon juice(freshly pressed).

For stuffing:

Cherry, canned, pitted;

Granulated sugar.

In sour cream:

Bank of condensed milk;

20% sour cream - 500 gr.

For buttercream:

Butter "Traditional" butter - a pack;

Powdered sugar - 150 gr.;

Three tablespoons of cocoa powder.

For registration:

Small marshmallows or meringues;

Bitter, 76%, chocolate - 100 gr.

Additionally:

Beautiful live leaves.

Cooking method:

1. Transfer the flour into a wide bowl of sufficient depth, add cocoa, granulated sugar, baking powder, vanilla and soda. Stir and dilute the loose mixture with cold milk. To avoid lumps, mix everything vigorously with a whisk.

2. C vegetable oil beat the eggs in a glass bowl. Pour the egg mixture into the milk mixture and, whisking lightly, bring the dough to a homogeneous consistency.

3. Intensively stirring the cooked dough with a spoon, pour a glass of boiling water into it.

4. Line the bottom of the springform pan with a sheet of parchment. Lubricate it and the walls of the container with vegetable oil. Lightly dust the butter layer on the cocoa walls and fill the mold with dough.

5. Place biscuit dough into the oven and bake the cake for 30 minutes. Do not rush to get the biscuit, first check its readiness, and, if necessary, soak for some more time in the oven.

6. Prepare the impregnation. Pour water into a thick-walled saucepan and bring to a boil quickly. Add sugar, vanilla, strained lemon juice and continue to cook on medium-low heat for about three minutes. Then remove from the stove, cool.

7. Prepare sour cream according to the recipe, gradually adding sugar while whipping sour cream.

8. Sprinkle cherries with sugar. Let the berries brew for about half an hour, then strain the juice from them.

9. Beat softened butter with powdered sugar. Pre-mix it with cocoa.

10. Wash warm water leaves, pat them dry with a towel. Melt the chocolate in a bain-marie over low heat. With a culinary brush, apply it to the inside of the sheets and lay them out on parchment to dry.

11. Carefully cut off the top of the biscuit and cut out its middle. Leave the walls up to one and a half centimeters thick. Cut the extracted crumb into medium-sized pieces and mix them with sour cream and cherry.

12. Soak the cake, or rather, what is left of it, with syrup and fill it with the prepared filling. Cover everything with the cut top and lightly press it down with your hands. Brush the entire surface of the cake oil cream.

13. Decorate the cake with small marshmallows or meringues. Carefully arrange chocolate leaves around them. Do not forget to separate the green leaves from them.

Biscuit cakes with condensed milk - cooking tricks and useful tips

If for some reason the biscuit does not want to come out of the mold, place it on a damp towel. Literally after 10 minutes, it will easily come out when turning over.

Cream with condensed milk will be silky and airy if the product is not added to butter or sour cream all at once, but gradually, in small portions.

Lubricate only well-chilled cakes. On a warm cake, the cream will melt and float.

If you are thinking about buying a ready-made cake in a store or making it yourself, try to choose the second option. So you will be sure of the quality and freshness of the products used and the "clean" cooking conditions. sponge cake with condensed milk will be a highlight on festive table or a pleasant variety in the daily diet of the family. This recipe biscuit cake with condensed milk is simple, even if you have never cooked cakes, you have little chance of spoiling anything.

Ingredients:

For the biscuit:

• flour - 1 cup;
• sugar - 1 glass;
• chicken eggs - 4 pcs;
• vanillin - a small pinch;
• soda - 0.5 tsp

For cream:

• condensed milk - 1 can (better than GOST, necessarily condensed milk, not condensed milk and not a product);
• egg yolks - 2 pcs;
• water - 50 ml;
• butter - 400 gr;
• vanilla sugar - 1 sachet.

Cooking:

1. Separate the whites from the yolks and beat them with sugar (add gradually) until a dense foam forms. Beat the separated yolks with a whisk and gradually pour into the protein mass, without ceasing to beat. Add soda quenched with vinegar.
2. Sift flour and add vanillin to it, add flour to beaten eggs. Knead the dough with a spoon, in a circular motion from the bottom up.
3. Put the dough into a preheated and oiled form. Preheat the oven to 200 ° and place the mold in it for 20-25 minutes. Watch the dough without opening the oven, otherwise it will not be magnificent.
4. When the biscuit is ready, take it out of the oven and leave it to “rest” with room temperature 2-4 hours. Next, it needs to be cut into 3 cakes using a thread or a knife.
5. While the biscuit is resting, prepare the cream for the biscuit cake with condensed milk. Butter should be softened, add vanilla sugar to it.
6. Add 2 yolks and condensed milk to water. The resulting mixture should be boiled in a ladle, stirring constantly until thickened. An alternative would be a water bath.
7. After thickening, the cream with boiled condensed milk is removed from the heat and allowed to cool. After that, it should be added to butter and whip.
8. Lubricate the layers with the resulting cream, connecting them, cover the top of the cake and its sides with the rest. As a decoration, you can use fruits, chocolate or nuts, a light and delicate biscuit goes well with everything.

The cream can be prepared with ready-made boiled condensed milk, but it turns out tastier if you cook it yourself. If you use freshly brewed natural coffee instead of water, or add cocoa (without sugar) to the cream, the cake will turn out to be fragrant, beautiful brown. It is not necessary to add the entire can of condensed milk to the cream, this option is only suitable for those with a sweet tooth, so that the taste is not cloying, you can limit yourself to half a can.

Today you can cook a biscuit different ways. That's it lazy option, when the eggs are simply mixed with the rest of the ingredients and more complex, where the eggs are separated into components and beaten separately. You can bake a sponge cake on condensed milk, the pastries are very tender, airy and tasty.

Biscuit dough are the best choice for making desserts. They perfectly absorb cream and fragrant impregnations, go well with whipped cream and chocolate icing. For the test, one jar of condensed milk is enough.

Components:

• 2 eggs;
• 20 g of potato starch;
• 230 g flour.

Cooking technology:

1. In the first step, beat the eggs until a dense foam, then pour in the condensed milk and gently mix the ingredients.
2. Then pour in the starch and add flour in small portions, the dough for the biscuit should turn out pouring and shiny.
3. Grease the form with oil, pour the dough, put in the oven for 40 minutes (temperature 180 ° C).
4. For the first 30 minutes, do not open the door slightly, and it is not recommended to immediately remove the finished pastry from the oven.
5. To keep the surface of the cake from drying out while cooling, cover it with a damp towel.

Cooking at home

A lush and tender biscuit can be baked quickly and at home, if you add ordinary condensed milk to the recipe, which is loved by both children and adults. You can simply sprinkle a home-style biscuit with sweet powder and serve.

Components:

• bank of concentrated milk;
• four eggs;
• 130 g flour;
• 0.5 tablespoons of soda;
• 60 g butter.

Cooking technology:

1. Beat the eggs until fluffy, put the butter and pour in the condensed milk, mix everything well again with a mixer.
2. Mix flour with soda and add to the main mass.
3. Pour the dough into an oiled form and bake for 25-30 minutes (temperature 180 ° C).

In a slow cooker

Biscuit on condensed milk is very tender and light. For the filling, you can use either cream or any mousse. You can cook a biscuit not only in the oven, but in a slow cooker, it also turns out tasty and fragrant.

Components:

• 2 eggs;
• a glass of sour cream and sweet sand;
• 180 ml of condensed milk;
• vanilla packaging;
• a spoonful of baking powder;
• a glass of flour.

Cooking technology:

1. In a clean and dry bowl, beat the eggs for ten minutes, then, without turning off the mixer, add sugar.
2. As soon as the mass increases three to four times, add sour cream, condensed milk and vanillin. Don't worry if the mass settles, that's the way it should be.
3. Now introduce flour with a ripper and knead the dough, but only with a spoon.
4. Grease the baking paper and put it in the multicooker bowl, pour out the dough, select the "Baking" option and set the time to 65 minutes.
5. Do not rush to remove the finished biscuit from the bowl, give it time to cool.

Biscuit with condensed milk and sour cream

For a family tea party or a festive feast, you can bake a hearty biscuit based on sweet condensed milk and sour sour cream. Even after two days of its preparation, the sponge cake on sour cream and condensed milk remains just as tender and fragrant.

Components:

• a bank of condensed milk;
• 260 ml sour cream;
• a spoonful of granulated sugar;
• 2 eggs;
• 280 g flour;
• a spoonful of soda.

Technology:

1. Mix condensed milk and sour cream, beat eggs with sweetener into a fluffy mass.
2. Combine the two masses, pour out the flour and soda, mix everything thoroughly so that there are no lumps.
3. Lubricate the form with butter or margarine, then fill it with dough and bake until golden brown (temperature 180 ° C).
4. Serve the finished biscuit with any cream, berries, coconut flakes or chocolate icing.

With chocolate flavor

The chocolate biscuit turns out to be very tasty and fragrant, after baking it can be soaked with cognac or rum filling. To make the biscuit chocolate, you can add to the dough regular cocoa, but it is better to buy a jar of condensed milk with natural coffee.

Components:

• 2 eggs;
• 270 g flour;
• two tablespoons of sugar (optional)

Cooking technology:

1. With a mixer, mix the eggs with a pinch of salt and a spoonful of ripper.
2. Then pour in the condensed coffee drink and add flour in small portions, mix until the lumps disappear completely.
3. Fill the form with dough and put the biscuit to bake for 40 minutes (temperature 190 ° C), then turn off the heat and leave the baking for another 20 minutes.

On boiled condensed milk

You can bake a biscuit not only on ordinary white, but also on boiled condensed milk. Baking is very tasty, soft, with a caramel flavor.

Components:

• 240 g boiled condensed milk;
• two eggs;
• 120 g flour;
• 60 g soft butter;
• a spoonful of soda slaked with vinegar.

Cooking technology:

1. Beat soft butter until smooth with boiled condensed milk.
2. Then, also with a mixer, mix the sweet creamy mass with eggs.
3. Pour out flour, add slaked soda, knead the dough.
4. Pour the dough into the mold.
5. Bake for half an hour at 180°C.

Lush biscuit on condensed milk

Sponge cakes with condensed milk will especially appeal to those with a sweet tooth. Many condensed milk biscuit recipes use two eggs, but in order for the muffin to turn out fluffy, their number needs to be doubled. We also offer to diversify the recipe a little by adding coconut flakes, the taste of such a dessert will in no way be inferior to the popular Raffaello sweets.

Components:

• a jar of white condensed milk;
• four eggs;
• a pack of vanillin;
• a bag of baking powder;
• to taste of sweet powder, but not more than 100 g;
• 210 g flour;
• 100 g shredded coconut.

Cooking technology:

1. For the recipe, you can use regular white sweet milk, but if possible, buy creme brulee flavored condensed milk.
2. To get a fluffy biscuit, you need to separate the eggs into components.
3. Whip the whites into a dense foam, mix the yolks together with vanilla, a pinch of salt and sweet powder until smooth.
4. Then connect two egg masses, add flour and coconut flakes, pour in condensed milk and knead the dough.
5. Bake the sponge cake at 190°C for 30 to 40 minutes.

In order for the biscuit to succeed, it is important to know two basic rules. So during the baking process, you can not look into the oven and finished baking allow to cool gradually, that is, first in the oven itself, and then in the room. This dough does not like sudden changes in temperature.

On the picture fluffy biscuits with condensed milk look appetizing, making this dessert a reality is not difficult at all. He can be an independent dish or serve as a base for a cake.

Biscuit with condensed milk is combined with any cream.

Ingredients

slaked soda 1 pinch Vanillin 0 sachets chicken eggs 2 pieces) Condensed milk 1 bank Flour 250 grams

• Servings: 4
• Preparation time: 30 minutes
• Time for preparing: 30 minutes

Classic biscuit recipe with condensed milk

For dessert, you will need natural condensed milk, and not a condensed product, with which manufacturers often try to replace natural sweetness.

How to make a traditional biscuit:

1. Take the eggs out of the refrigerator and wait until they come to room temperature.
2. Beat them with a blender or mixer until foamy.
3. Continuing to beat, add condensed milk. The result should be a lush cream.
4. Pour flour and vanilla, slaked soda, mix until smooth.
5. Put the dough on a baking sheet or in a mold greased with oil.

You need to bake a dessert in an oven heated to 180 degrees for 30 minutes. A ruddy crust and a toothpick, with which you need to pierce the biscuit in the middle, will tell you about readiness. If crumbs do not stick to it, you can get a treat from the oven.

If you add sour cream to the dough, the biscuit will come out more magnificent and juicier. For him you will need:

• flour - 390 g;
• sugar - 1.5 cups;
• condensed milk - 1 can;
• low-fat sour cream - 200 ml;
• egg - 2 pcs.;
• baking powder - 1 sachet.

Cooking method:

1. Beat eggs with sugar, gradually adding condensed milk and sour cream.
2. Sift flour with baking powder and add them to the egg-sour cream mixture.
3. Knead the dough and put it on a baking sheet or in a mold greased with oil.

Bake sour cream biscuit with condensed milk in an oven heated to 180 degrees for 50 minutes.

Chocolate condensed biscuit in a slow cooker

Modern technology makes the baking process even easier. For the biscuit you will need:

• condensed milk - 1 can;
• flour - 250 g;
• cocoa powder - 30 g;
• soda - 1 tsp;
• vinegar 9% - 1 tsp;
• vegetable oil - 1.5 tsp

How to make a tender biscuit without the hassle:

1. Extinguish the soda with vinegar.
2. Whisk eggs with condensed milk. Pour flour, cocoa and slaked soda into the composition, knead the dough.
3. Put it in the bowl of the device, previously lubricated with oil.
4. Level the surface and cook under the lid for 50 minutes in the “Baking” mode.

Sprinkle the finished biscuits with powdered sugar. But if they are the basis for the cake, after cooling, the cakes are smeared with butter, sour cream or custard or jam. Condensed milk, cocoa, vanillin are also added to the cream if desired.

You can also decorate the biscuit with fruit slices, fresh berries. And add nuts or steamed raisins, pieces of dried fruits, candied fruits to the dough.