Easy Masha Sponge Cake with Condensed Milk

Simple, made from ordinary ingredients, airy and very tasty! Masha cake is a juicy sponge cake made from condensed milk with delicate sour cream. It is so simple to prepare that even a novice cook can handle it without any difficulty. And it will take quite a bit of time.
cook time: 9h
Chloe Benton
Easy Masha Sponge Cake with Condensed Milk

Nutrition Facts (per serving)

328
Calories
18g
Fat
34g
Carbs
7g
Protein

Ingredients (9 portions)

For the biscuit:

Eggs 2 pc
Condensed milk 380 g
Butter 100 g
Baking powder 1 tsp
Vanillin to taste
Wheat flour 140 g

For cream:

Sour cream 350 g
Sugar 100 g
Vanilla sugar 1 tsp

Additionally:

Peanut 50 g

Recipe instructions

Step 1

Step 1
How to make Masha cake? Prepare the necessary ingredients for the biscuit. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. The quality of the condensed milk will ultimately determine the taste and quality of the finished cake.

Step 2

Step 2
Melt the butter in the microwave or over low heat on the stove. Cool the oil, it should not be hot.

Step 3

Step 3
Beat the eggs with a mixer until fluffy and homogeneous. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 4

Step 4
Add condensed milk to the beaten eggs. Mix on low mixer speed until smooth.

Step 5

Step 5
Add the cooled butter to the resulting mass and mix again.

Step 6

Step 6
Combine flour with baking powder, vanilla and sift. The flour will be saturated with oxygen, and the biscuit will rise well during baking. Add the sifted flour mixture to the remaining ingredients.

Step 7

Step 7
Mix everything with a mixer until you obtain a homogeneous dough. The dough turns out thin and flowing. Since flour from different manufacturers has different properties, you may need a little less or more of it.

Step 8

Step 8
Cover the bottom of the baking dish with parchment and lightly grease the sides with vegetable oil. Pour the dough into the mold. My mold diameter is 18 cm.

Step 9

Step 9
Bake the sponge cake in an oven preheated to 170 C until golden brown, about 50 minutes. Check readiness with a wooden skewer; it should come out dry from the middle of the biscuit, without particles of adhering dough. Adjust the cooking time and mode, taking into account the operating characteristics of your oven. Cool the finished biscuit completely, then remove from the mold.

Step 10

Step 10
Cut the cooled biscuit into cake layers. I cut off the top of the cake so that the top of the cake was even.

Step 11

Step 11
Prepare sour cream. Sour cream is suitable with a fat content of 15-20%.

Step 12

Step 12
In a suitable sized bowl, combine sour cream, sugar and vanilla sugar.

Step 13

Step 13
Mix well until the sugar grains dissolve. The amount of sugar can be added to taste. If you want the cream to be sweeter, add more sugar than indicated in the recipe.

Step 14

Step 14
Place the cake on a plate, brush the cake with cream.

Step 15

Step 15
Place a second cake layer on top of the cream layer and another layer of cream.

Step 16

Step 16
Collect the entire cake this way. Cover the top and sides of the cake with cream. Place the cake in the refrigerator for 4-5 hours to soak.

Step 17

Step 17
To decorate the cake, you can use any nuts you wish (hazelnuts, almonds, walnuts or peanuts). Fry the peanuts in a dry frying pan until golden brown.

Step 18

Step 18
Chop the nuts. You can do this in a blender or pour the nuts into a tight bag and crush them with a rolling pin. Choose the degree of grinding as desired. Nuts can also be added to the cream.

Step 19

Step 19
Sprinkle the cake with chopped nuts. I sprinkled the nuts on the sides of the cake and the top with crushed cake toppers. Decorate the dessert at your discretion, as your imagination dictates.

Step 20

Step 20
Cut the Masha cake into portions and serve. Bon appetit!

Additional rubrics

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