Cake with boiled condensed milk: a simple step-by-step recipe

Stage 1 – preparatory.

The first thing we need to do is prepare boiled condensed milk.

To do this, place a sealed can of condensed milk in a saucepan with boiling water (the water should completely cover the can) and simmer for about 3 hours over low heat.

The next step is preparing the nuts. Our recipe uses regular (unsalted) peanuts, but if you prefer, you can make this quick cake with walnuts and condensed milk.

Step 2 – prepare the peanut sponge cake.

Crack 4 large eggs into a bowl (the recipe uses both yolks and whites). Add a pinch of salt and beat with a regular household mixer until fluffy and porous.

Gradually add 140 grams of sugar and a packet of vanilla sugar (8-10 g) to the egg mixture, continuing to beat vigorously with a mixer.

Sift 140 grams of flour and 1 teaspoon of baking powder through a sieve and mix with a hand whisk to form a soft biscuit dough base.

In a separate bowl, pour 30 grams of refined vegetable oil (3 full tablespoons) and 30 grams of boiling water.

Add a little biscuit base and stir until smooth.

Add the resulting mixture to the dough base and knead well to obtain a soft and elastic biscuit dough.

Add 100 grams of roasted chopped nuts to the dough.

Let the finished biscuit sit in the pan for a few minutes, then remove and cool on a wire rack.

Carefully cut off the top and bottom crusts from the cooled sponge cake and divide it into three layers 2-2.5 cm thick (you can see the thickness of our layer in the photo).

Step 3 – prepare the cream.

Beat 500 grams of sour cream with a hand mixer at minimum speed.

Gradually add 330 grams of boiled condensed milk and 8-10 grams of vanilla sugar (you can use vanilla extract or natural vanilla) to the mixture.

Beat the cream with a mixer until completely smooth, then add the chopped nuts and mix well with a spatula.

Step 4 – Assembling the cake with boiled condensed milk and nuts.

Using a culinary ring or a 20 cm diameter springform pan, we begin assembling our cake by placing the first layer of sponge cake on the bottom.

We spread the first cake layer with cream.

We repeat everything for the second and third cakes, cover the cake with cling film and put it in the refrigerator for 2-3 hours (but better overnight) to stabilize the cream and soak it.

Before serving, remove the nut cake from the refrigerator and remove the ring mold and acetate film.

Grind the biscuit scraps in a blender to obtain fine biscuit crumbs.

In a separate bowl, mix 50 grams of boiled condensed milk and 1 tablespoon of sour cream.

As a result, you will get this beautiful thick cream with a caramel color.

Cover the sides of the cake with condensed milk cream and sprinkle with biscuit crumbs.