Condensed Milk Birthday Cake

An original decorated birthday cake will become a table decoration!!! I’ve been wanting to make a cake like this for a long time, and now the occasion has come — my daughter’s birthday!!! You just need a little time and a good mood!!! And this beauty will decorate your holiday table!!!
cook time: 4h
Liam Carson
Condensed Milk Birthday Cake

Nutrition Facts (per serving)

462
Calories
33g
Fat
37g
Carbs
6g
Protein

Ingredients (15 portions)

For the biscuit:

Butter 300 g
Sugar 350 g
Wheat flour 300 g
Chicken eggs 6 pc
Starch 100 g
Milk 100 g
Baking powder 1 tsp
Salt to taste

For cream 1:

Butter 400 g
Boiled condensed milk 2 pc
Walnuts 300 g

For cream 2:

Butter 500 g
Condensed milk 2 jar
Dark chocolate 200 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients for the biscuit.

Step 2

Step 2
Beat butter with sugar and salt until fluffy, add eggs one at a time, continuing to beat.

Step 3

Step 3
Mix flour with starch and baking powder and add mixed with milk to the egg-butter mixture. Bake on a sheet approximately 32x38 cm (place baking paper on the bottom) at a temperature of 175C° for 25-30 minutes.

Step 4

Step 4
I always bake the biscuit in advance and let it sit for at least 12 hours. Well, now letʼs start assembling the cake.

Step 5

Step 5
First, take butter and condensed milk for cream 1 (for coating the cakes) and beat well. We cut the biscuits in half, but do not separate them, cut off strips on the sides.

Step 6

Step 6
From the middle part we cut out the base for our “Dog”.

Step 7

Step 7
Separate and get 2 bases. Coat with cream and sprinkle each cake with nuts.

Step 8

Step 8
From the remaining strips of sponge cake, cut out 4 squares and, spreading them with cream, place them on the cake.

Step 9

Step 9
We break the biscuit into the remaining cream — break it, donʼt crumble it!!! So that there are large pieces! Add pieces until you get a thick mass — it’s better to have more biscuit, it will then be soaked. Pour the remaining walnuts in there. The mass should not be mushy, but slightly dry. From this mass we sculpt the back part first, then the front.

Step 10

Step 10
After this, use a fork to knead the remaining mass until you get porridge. Carefully, step by step, we cover the entire cake and give it its final shape.

Step 11

Step 11
Place the cake in the refrigerator for about 20-30 minutes, and at this time prepare the second cream (for the dog’s fur). Beat the condensed milk with butter, melt the chocolate in a water bath — I heated the water and put the chocolate there in a plastic bag, it dissolved on its own...

Step 12

Step 12
Cut off the corner of the bag and pour 2/3 of the chocolate into the cream and beat until smooth. Take about 10-15 tbsp of cream into a cup and add the remaining chocolate there — beat again. We got 2 creams: light for the whole dog, dark for the ears, face and tail. You can choose the color yourself and add more or less chocolate — whatever you like. Place both creams in the refrigerator to thicken.

Step 13

Step 13
We take out the cake and coat it with a thin layer of cream, leveling it. Then, using the “Star” attachment, you can do it with another attachment — apply the cream over the entire surface.

Step 14

Step 14
Letʼs draw a face. I made the pupils from white and dark chocolate.

Additional rubrics

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