Cooking cakes in the past took quite a lot of time. The fact is that in the 19th century there were no mixers, blenders or multifunctional ovens for baking sponge cake and creating cream. Therefore, it could take more than 24 hours to knead the dough and cream base. Especially time-consuming was the preparation of confectionery for royalty, festivals and balls.
Now it is easier to prepare cakes due to modernized kitchen utensils
.
Confectionery products can be engaged in both masters and ordinary housewives.
Let’s talk about how you can make a cake with condensed milk.
Ingredients of sponge cake for a cake with condensed milk:
- sugar – 200 g;
- kefir 2.5% – 200 g;
- flour – 200 g;
- salt – a pinch;
- baking soda – tsp;
- cocoa – tbsp;
- egg – pcs;
- vegetable oil – 3 tbsp.
Ingredients for the cream:
- butter – 250 g;
- condensed milk – 250 ml;
- banana – pcs.
Preparation of the cake with condensed milk:
To prepare the sponge cake, you need to beat with a mixer in a deep bowl egg and salt. After 1.5 minutes of beating it is necessary to start pouring granulated sugar into the bowl with egg.
In the bowl beat the egg for a minute until the mass does not become white. To the beaten egg pour vegetable oil, continue to combine the components with a mixer.
Separately pour in kefir soda, stir with a spatula and add to the egg mixture. Combine cocoa and flour, sift the loose products into the kefir and egg mixture, knead a thick biscuit dough.
Cover a baking mold (20 cm in diameter) with parchment, pour the dough on the bottom and spread it evenly on the surface. Get rid of bubbles, bake in a preheated oven at 180 degrees Celsius – 35-40 minutes.
At this time you can prepare the cream – beat butter with a mixer for a couple of minutes. Add condensed milk to the fluffy butter, continue to whisk for 2 minutes.
The biscuit should be allowed to cool for 5 minutes, and then take out of the mold and remove the parchment
.
Cut off the convex top of the cake, divide the sponge into a couple of crusts.
Cut the banana into thin circles, place on the bottom crust, cover with cream. Put the banana slices on the cream layer first, and then cover with the second cake.
The walls and top of the cake should be smeared with cream, sprinkle with crushed crumbs from the top of the biscuit.
Decorate the cake with coconut shavings and chopped chocolate. The cake should be put in the refrigerator for an hour for soaking or eaten immediately.
