For those who do not know how to bake, and just employed housewives will be a real find in cooking cakes will be ready-made cakes and the simplest creams on condensed milk. From such blanks in the shortest time you can collect a gorgeous dessert, not inferior to the cake from his own baked cakes.
General principles for making ready-made cakes with condensed milk
It is easy to find biscuit, wafer and puff cakes on the market. Standard packaging is quite enough to make a cake for eight people, but in some cases more than one such pack may be required.
The easiest cream cake of ready-made cakes with condensed milk. Preparation does not require special skills, does not contain complex technologies - the main thing is to mix everything up well, following the sequence of product bookmarks. The most popular creams from sour cream or butter. Condensed milk can be both boiled and whole.
Waffle cake with crust and condensed milk - “Honey roast”
Ingredients:
three square wafer cakes.
In cream:
a glass of honey;
a half-liter jar of caramelized condensed milk;
high-fat butter cream - 250 gr .;
three spoons of sugar;
half a cup of chopped nuts;
powdered cocoa, sugar free - three full spoons;
200 grams of crumbly biscuits.
Additionally for registration:
peeled almonds.
Cooking Method:
Walnuts pour on a dry steel frying pan and fry a little, then cool well. Pour the kernel into the bowl of the blender and grind into small pieces. You can simply pour in a tight bag and several times walk on it with a rolling pin.
Break the biscuits into small pieces. Grind the fourth part of them into small crumb, the rest is poured into a bowl.
In a small saucepan, combine honey with condensed milk. Add chopped nuts, powdered cocoa and sugar, mix everything thoroughly. We place the saucepan on the smallest heat and, stirring occasionally, heat the mixture, ensuring that the sugar crystals dissolve.
Removing the saucepan from the heat, add butter to the hot mass, pour out the biscuit pieces and mix well. Putting the prepared “cream” aside, letting it pause. We spread the first cake on a flat dish and apply warm “cream” on it. First, cover the cake with a thin layer, filling all the cells well, then put a thicker layer. We put the second cake and process it in the same way. We do not lubricate the last billet.
Put a cutting board on the shaped cake, place a small load on it and send the shaped cake to the refrigerator for three hours. Finally make out the crumbs, made from cookies and almonds.
Cake with ready-made cakes with condensed milk - “Curly guy”
Ingredients:
purchased biscuit cakes (light) - 400 gr.
For cream and glaze:
half a liter of 30 percent sour cream;
jar of whole condensed milk;
bitter chocolate bar
Cooking Method:
Lay out one of the biscuit cakes on a spacious serving dish, and cut the rest into large cubes and fold them into a bowl.
Break open or finely chop chocolate with a knife. Pour the pieces into a small saucepan, put two spoons of sour cream to them and set on the smallest fire. Stirring, warming until a completely homogeneous mass is formed.
The remaining sour cream whipped with condensed milk to pomp. It is important to add milk not too quickly, adding no more than a spoon for each entry.
Lay out about a quarter of the sour cream on the biscuit cake and distribute as evenly as possible over the entire surface. In the remaining cream alternately dipped pieces of biscuit and put them on top of the cake. If after this cream still remains, just pour it on top of the molded cake.
We decorate the cake, pour it with slightly warm chocolate icing. Additionally, you can sprinkle with chopped walnut kernels.
Puff cake with cakes and condensed milk - “Napoleon”
Ingredients:
packaging purchased puff cakes.
For cream:
jar of whole condensed milk;
butter, cream - two hundred gram pack.
Cooking Method:
In a deep bowl, convenient for whipping, we spread the butter and right in it we cut the whole briquette into pieces. Leave on the table, the oil needs to be sufficiently melt.
After half an hour, we check if, when pressed on the pieces of butter with a spoon, they deform without effort, we begin to prepare the cream. Beat the butter until smooth, setting the speed of the mixer to a minimum, then gradually increasing the speed, add portionwise condensed milk. Having achieved maximum fluffiness, stop beating. We break one of the puff cakes into pieces and fold them into a tight bag. With the help of a rolling pin, chop the pieces of cake in a crumb, but not very small. The remaining cakes are greased with cream and put on a serving platter in a pile.
Last cake and sidewalls are well coated with the remaining cream and sprinkled with cooked crumbs. We remove the puff cake to soak in the cold for a couple of hours.
Delicious waffle cake made from ready-made cakes with condensed milk, halvah and sour cream
Ingredients:
eight wafer cakes (round);
200 gr. whole condensed milk;
small sweet and sour apple;
200 grams of high-quality sunflower halva;
ten spoons of berry jam;
two grams of instant coffee;
three tablespoons of high fat cream;
90 gr. dark chocolate bar.
Cooking Method:
Having washed, we peel the peel from the apple. After removing the core along with all the seed boxes, chop the pulp into the blender bowl.
Add condensed milk to apple and halva broken into pieces. Leave some condensed milk for the top cake. We interrupt products at maximum speed within a minute.
Put a small bowl in the water bath and put chocolate pieces into it. Systematically stirring, melt into a homogeneous mass.
We spread on a dish or a small tray one of the wafer cakes, grease it with cream of condensed milk and halva. Top lay the second billet and just as well covered with cream.
On the third wafer cake, apply a thin layer of berry jam, put the next cake on it, grease, this time, with sour cream. It is important that the sour cream is thick, otherwise the waffle billet will quickly absorb it.
The next two wafer cakes grease cream, and the last - whole condensed milk.
Cover the surface of the cake with melted chocolate, spread berries from the top of the jam.
Coffee, if it is in the granules, be sure to pound in a mortar or pour it into a tablespoon. Spread the resulting powder evenly over the surface of the cake.
We rub the remaining wafer cake with a fine grater. Sprinkle the top and sides of the cake with the chips.
“Snickers” - cake from ready-made cakes with condensed milk
Ingredients: four dark biscuit cakes.
In cream:
one and a half glasses of fat, 30 percent sour cream;
seven spoons of caramelized condensed milk.
For the glaze:
cocoa powder - 90 g .;
three large Snickers bars;
seven spoons of milk;
three spoons of "Peasant" oil.
Cooking Method:
We spread the cooled sour cream in a bowl for whipping, and begin to work as a mixer, initially setting the minimum speed. Gradually increasing the momentum, in a spoon enter boiled condensed milk. Beat until we get a fluffy mass.
Putting the cakes in a pile on a serving dish, thickly cover them with cream made from sour cream. We do not grease the top blank, we will cover it with a glaze made of bars.
Cut the bars into pieces, put in a saucepan. Add cocoa powder, butter and milk to chocolate, set to the lowest possible heat. Warming up, occasionally mix the mixture. Having achieved uniformity, let the glaze boil for a minute, set aside from the heat and give a little suspend.
Pour warm “snicker” icing on the top, not smeared with cream, cake and gently leveled. Leave the cake for two hours to soak at room temperature.
Sponge cake with cakes and condensed milk - “Drunk cherry”
Ingredients:
packaging dark biscuit cakes (two blanks);
jar of whole condensed milk;
a pound of fresh or frozen pitted cherries;
half a cup of sugar;
a pack of creamy “traditional” butter;
three spoons of natural cocoa powder;
half a glass of brandy;
two spoons of full-fat milk or cream of appropriate quality.
Cooking Method:
Over a year, about an hour and a half before proceeding to the preparation of the cake, pour over well-thawed or fresh cognac cherries. Berries should be soaked with alcohol, and this takes time.
Beat 200 grams of softened butter with condensed milk to the pomp.
Prepare from the biscuit cakes the basis for the cake. To do this, on each workpiece, retreating from the edge by two centimeters, we make a deep, but not through, incision. Next, in the center, also not finishing to the end, dissect the biscuit into squares and carefully select them with a spoon. As a result, there should be two blanks similar to bowls. From the selected pieces of biscuit hands prepare the baby - break open into small pieces.
We spread the marinated cherry in a colander and let it drain for about five minutes.
Combine dried berries with cream, add biscuit pieces, mix well.
Divide the prepared mass into two parts and fill it with prepared biscuit blanks. Having leveled, glue both cakes so that the filling is inside.
In a small saucepan, at the very minimum heat, melt the remaining butter. Add cocoa and sugar, stirring constantly, we slowly weed the glaze until it thickens slightly, about 2 minutes.
Pour hot icing on the cake, gently level with a wide knife across the surface and let it harden at room temperature. Place the cake in the fridge for up to twelve hours.
Cakes with shortcakes and condensed milk - cooking tricks and helpful tips
To spoil the simplest cake cream made of cake layers with condensed milk can poor-quality butter. The product should be not only with the highest percentage of fat, but also without vegetable additives. The use of low-quality oil can lead to delamination of the cream mass, and this deficiency is almost impossible to correct.
If for some reason, even when using high-quality butter, the cream has exfoliated, put it in the refrigerator for a while. When the cream mass thickens, put it on a sieve and re-beat after all the whey has gone.
