Quick & Easy Condensed Milk Sponge Cake

Quick and tasty, even a child can cook it! A cake made from ready-made sponge cakes with condensed milk is a recipe that is suitable for everyone who loves sweets, but is limited in time for long cooking. It will also help out those who are not at all familiar with baking — novice cooks.
cook time: 2h 30 min
Hazel Farrow
Quick & Easy Condensed Milk Sponge Cake

Nutrition Facts (per serving)

248
Calories
12g
Fat
39g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Ready cakes g
Nectarine 4 pc
Cherry 300 g
Walnuts 1 cup

For Cream:

Condensed milk 1 jar
Cottage cheese 200 g
Butter 70 g
Sour cream 2 tbsp
Vanillin 1 g

Recipe instructions

Step 1

Step 1
How to make a cake from ready-made sponge cakes? Prepare your food. Remove the butter from the refrigerator in advance; it should become soft. Take high-quality and natural oil that complies with GOST, without vegetable fats. Wash the fruits and, if necessary, remove the pits from the cherries. Let the frozen berries thaw and drain the juice. It will be more convenient to do this by placing the cherries directly in a colander placed in a saucepan.

Step 2

Step 2
If the nut was purchased peeled, be sure to wash it and dry it on a towel. Then lightly dry in a dry frying pan. Chop the nuts not very finely, in any convenient way. I like it when the nut is chopped with a knife, it’s quick and the desired size of crumbs is obtained. If children are preparing the cake, then let them simply break the nuts with their hands.

Step 3

Step 3
Prepare the cream. How to make cream? Place the cottage cheese in a deep bowl, add vanillin and puree everything with a blender. If the cottage cheese is dry, add a little condensed milk. The curd mass should become soft, plastic, homogeneous, without hard lumps. It is better to take 5% or 9% cottage cheese; low-fat, as a rule, it is too dry. You can also use homemade, farm-made or soft cottage cheese in the form of a paste. The main thing is that it is tasty and natural.

Step 4

Step 4
In another bowl, beat soft butter on low speed until light and fluffy, about a minute. Without stopping whisking, gradually pour in the condensed milk. Beat the mixture until smooth, this will take a couple of minutes.

Step 5

Step 5
Add the curd mixture to the milk mass and mix well, either with a mixer at low speed or with a regular spatula.

Step 6

Step 6
Then be sure to try the mass. If you find it too sweet, add thick sour cream with a fat content of 20% or more to the cream, mix everything well again.

Step 7

Step 7
The finished cream should be like thick sour cream, plastic, uniform consistency. The taste is quite sweet, but this sweetness is balanced by the presence of sour fruit in the filling. This cream soaks the cakes well; no additional impregnation is required. They cover the top of the cake if it is subsequently sprinkled with crumbs, nuts, chocolate, and coconut. It is not used for decoration, it is too liquid.

Step 8

Step 8
Assemble the cake. Place a little cream on a large plate and place the first layer so it wonʼt move. Apply an even layer of cream on it.

Step 9

Step 9
Cut the nectarine into slices 0.4-0.5 cm thick, distribute them evenly over the cake layer on top of the cream. Place a cherry in the free space. Apply another small layer of cream on top of the fruit and carefully smooth it out.

Step 10

Step 10
Cover with the second cake layer, brush it with cream and repeat the fruit layer. Cover with the third cake layer, it will be the top one. Cover the top and sides of the cake with cream. The amount of cream is just right for cakes d 22 cm.

Step 11

Step 11
Sprinkle the top and sides of the cake with nuts. Leave it on the table for 30 minutes to soak, then put it in the refrigerator for at least a couple of hours for further soaking and cooling; it’s convenient to leave the cake overnight.

Step 12

Step 12
Then decorate the cake as per your choice or according to the theme of the occasion and serve. The cake turns out tender and soaked. Sponge cakes harmonize well with fruit; the creamy aftertaste of the cream and its sweetness are balanced by fruity juiciness and sourness. Bon appetit!

Additional rubrics

Related recipes