Homemade cake with sour cream and condensed milk. Big and tasty pie with condensed milk and sour cream - grandmother's recipe

Are you used to surprising your loved ones with delicious pastries? Pay attention to the cake recipe with such popular ingredients as sour cream and condensed milk. The cakes turn out to be very tender on their own, and in combination with a delicious cream, this is just an incomparable pastry worthy of a festive table!

Cake with condensed milk and sour cream

This recipe combines 3 chic toppings - sour cream, regular and boiled condensed milk. This flavor combination conquers from the first bite.

Ingredients:

For test:

sour cream - 250 grams
egg - 2 pieces
condensed milk - 1/2 can
sugar - measuring cup
flour - a couple of glasses
soda - a spoon without a slide (tea)
cocoa - a couple of tablespoons

For cream:

butter - 1 briquette
boiled condensed milk ("Toffee") - one can

Cooking method:

To make the most delicate cake, start kneading the dough: in a deep bowl with a mixer at high speeds, beat the eggs into foam. Then add sour cream, condensed milk, sugar, soda (slaked with vinegar), and beat again until fluffy. Reduce the number of revolutions and start adding flour little by little, after sifting it. Knead soft dough.

Next step: turn on the oven and set the thermostat to 200 degrees. Let it warm up, and in the meantime, divide the dough into four parts and add 2 tablespoons of cocoa to 2 of them. Roll out the cakes into circles with a diameter of about 22-25 centimeters. Lay parchment paper on a baking sheet and lay the formed cakes on it. Bake for 15-20 minutes in a well-heated oven, then cool.

It's time to prepare the cream. Its recipe is as simple as possible: just beat softened butter with boiled condensed milk until smooth. Put a light cake on a wide dish, generously grease it with sweet cream, cover with a cake of a different color and repeat the procedure, forming a cake. For top decoration, you can use coconut or chocolate shavings. Leave the finished product to soak for about two hours at room temperature, then cool for an hour in the refrigerator. Happy tea drinking!

Cake "Smetannik on condensed milk"

Lush airy cakes soaked in not very sweet sour cream - you must admit, a magical combination. Add to this chocolate icing, and a fabulous dessert is ready.

For test:

butter - 100 grams
2 eggs (if small - 3 pieces)
can of condensed milk
300-320 grams of premium flour
soda spoon (teaspoon)
a tablespoon of cocoa
a teaspoon of vinegar

For cream:

600 grams of sour cream 20% fat
1/2 cup sugar

For glaze:

sugar - 4-6 tablespoons

butter - 50 grams

2 tablespoons of sour cream and cocoa powder

Cooking method:

It is better to put the oil out of the refrigerator for several hours. In a deep bowl, knead the butter and beat in 2 eggs, carefully rub the mass on the walls of the dish. Then pour in a can of condensed milk and mix everything again. Quench a teaspoon of soda with one teaspoon of vinegar and pour into the resulting mass. Now add the sifted flour little by little, avoiding lumps.

Divide the resulting dough into two different bowls. Grease the mold with oil and lay out half of the dough, forming a cake. Dampen your palm with water and smooth the surface of the dough. Place the mold for 15-20 minutes in an oven preheated to 180 degrees. Add a spoonful of cocoa to the rest of the dough and send it to the oven immediately after the second cake is baked. Do not bake 2 cakes at the same time - one will not bake, and the second will burn from the bottom. Cut the baked cakes with a sharp knife horizontally into two parts. You should get 2 light and 2 chocolate thin cakes. In a separate bowl, beat sour cream with sugar until it dissolves. The recipe approached the assembly of the cake: alternating the cakes, coat them with plenty of cream to make a “zebra”.

Now the only thing left is to cook the glaze. Melt 50 grams of butter in a saucepan, but do not let it boil! Pour a couple of tablespoons of cocoa and a few tablespoons of sugar, pour in 2 tablespoons of sour cream. Warm the glaze over low heat, stirring constantly. As soon as it begins to bubble, immediately remove and place the saucepan in a pot of cold water. Let the mass thicken a little, then gently spread on top of the cake. Happy tea!

Delicate sour cream with condensed milk

We present to your attention the king among sour cream cakes. Incredibly tasty, tender, airy, melting in your mouth - all epithets are not enough to describe this cake. There is only one conclusion: the recipe must be implemented without delay in order to personally verify its unsurpassedness.

Ingredients:

For test:

2 eggs
sugar - 210 grams
10 grams vanilla sugar
2 pinches of salt
one glass of sour cream 25% fat
half a can of condensed milk
a glass of flour with a slide (170 grams)
cocoa powder (20 grams)
a teaspoon of quick soda

For cream:

500 grams of thick homemade sour cream
measuring cup of sugar

For decoration:

milk chocolate bar
120 grams of walnuts

Cooking method:

Take a deep container and beat the eggs into it, pour in the norm of sugar and whisk a little with a whisk to completely dissolve the grains. Add sour cream and condensed milk, vanilla sugar and mix gently. The dough for the cakes will turn out to be liquid, approximately the same as for pancakes. Lubricate the form (preferably detachable) with butter, pour half the dough and send it to the oven preheated to 170 degrees. Bake for 40-45 minutes, do not open the oven door for the first quarter of an hour. When the cakes are baked, let them cool and cut each one horizontally.

For a gentle cream, beat 400 grams of sour cream with a glass of sugar. If you could not find thick homemade sour cream, take store-bought at least 25% fat. Liquid cream is suitable for impregnating cakes. And to coat the top and sides of the finished product, add 1 sachet of cream thickener to the remaining cream and beat with a mixer. Decorate the cake layered and smeared on top with milk chocolate chips, and the sides with crushed walnuts. Leave the dessert at room temperature for an hour and a half, and then send it to the bottom shelf of the refrigerator overnight. Happy tea!

This recipe is topped with chocolate icing. You can use your choice of black, milk or white chocolate. But we highly recommend using white or milk chocolate. Thus, the delicate taste of the cakes will be shaded most fully.

Ingredients:

For test:

sour cream - 500 grams
sugar - 2 measuring cups
flour - 4 cups
vanilla sugar - 25 grams
cocoa - heaping tablespoon
soda - a third of a teaspoon

For cream:

sour cream with a fat content of at least 25% - 600 grams
jar of boiled condensed milk
cream over 15% fat - 250 milliliters

For glaze:

chocolate of your choice - 200 grams
cream - 200 milliliters

Cooking method:

To please yourself with a delicious sour cream with condensed milk, use the following dough recipe: mix sour cream, regular and vanilla sugar thoroughly. Then add flour and soda. Knead the soft dough and divide it into two equal parts, into one of which add cocoa. Divide each part in half again.

Lubricate the prepared baking dish with sunflower oil and lay out one part of the dough with cocoa. Bake the cake in the oven at 180 degrees for about 10-15 minutes. Do the same for the rest of the test. Cool all 4 cakes.

To prepare the cream, you need to combine the cream with condensed milk, and then add the norm of sour cream and mix everything well with a mixer. Lubricate each cake, only abundantly, with cream. Lay them on top of each other, alternating light with dark. Grease the sides of the product with cream, filling the voids. Put the cake in the refrigerator for 5-6 hours so that the cakes are well saturated with cream.

It's time to make the frosting. To do this, melt the chocolate in a water bath, remove from heat and pour in the cream. Beat a lot of whisks and cover the cake with icing. Return the dessert to the refrigerator until the glaze is completely set. If you have extra cream left, decorate the cake with a pastry syringe. For example: line the top with cream, and put a berry or nut in each resulting cell. Another no less spectacular decoration option is to sprinkle the finished sour cream with white or colored coconut shavings. Bon appetit!

Preparing a delicious dessert for the whole family is not a problem, because now you are familiar with delicious sour cream with condensed milk. If you are expecting a large number of guests, choose the recipe you like and double the ingredients. We are sure that by the end of the evening not a crumb will be left!

www.jlady.ru

Cake with condensed milk and sour cream is a delicacy that everyone will like. Recipes for making cakes with condensed milk and sour cream

Each family has its own recipes for making cakes, and most often they include ingredients such as sour cream and condensed milk.

After all, the combination of these two ingredients gives baking a unique and delicate taste.

Condensed milk and sour cream are considered one of the main and popular products in the confectionery business.

They are added to the dough, they are used to make cream or make decorations for cakes. These components go well with nuts, banana, kiwi, lemon and other products.

Today, hostesses make cakes mostly only for the holidays. The reason for this is that it takes a lot of time to cook this yummy. But if the hostess has proven and easy recipes, then cakes become frequent guests on the tables. Below are the most interesting and quick-to-cook recipes for cakes with sour cream and condensed milk.

Cake with condensed milk and sour cream - general principles of cooking

For a sponge cake, bake one large cake at once and divide it into parts.

Beat eggs with sugar for at least 15 minutes. They should turn into foam.

Bake the biscuit for no more than 35 minutes. Do not open the oven while cooking, otherwise the pastries may deflate.

Let the finished biscuit cool down.

Add vanillin and other similar additives to the dough at the end of cooking.

Buy sour cream for cakes with a high percentage of fat content.

Drain excess liquid from sour cream before cooking.

Sift all dry ingredients before cooking.

Be sure to let the finished cake soak for half an hour in the refrigerator.

Two-color cake with condensed milk and sour cream

Ingredients:

110 g butter;

A glass of sour cream;

Baking powder spoon;

Two tablespoons of cocoa;

Half a glass;

Vanillin sachet;

Three incomplete glasses of flour.

For cream:

1.5 cans of boiled condensed milk;

Walnuts;

820 g thick sour cream;

Two spoons of cognac.

For glaze:

Three tablespoons of cocoa;

Three spoons of sour cream;

Two spoons of sugar.

Cooking method:

1. Beat sour cream and condensed milk with a cream blender. Pour cognac into it. Toast the walnuts in a dry frying pan and chop them. Add nuts to sour cream with condensed milk. Stir and remove the cream for half an hour in the refrigerator.

2. For cakes, beat soft butter with sugar. Add sour cream there and beat again.

3. Mix the baking powder, flour and vanilla in a bowl. Add this mixture to the sour cream butter. Knead a soft dough and divide it into two parts.

4. Add cocoa to one of the parts and mix thoroughly.

5. Divide the dark and light part in half again. You should have four pieces of dough.

6. Lay out each piece of dough in turn on a baking sheet covered with parchment, and with the help of your hands, lightly pressing, give it the shape of a circle.

7. Bake each cake for 9 minutes at 200 degrees.

8. Finish the cakes. If they turned out to be different in diameter, then take a large flat plate, put it on the cake and cut out the protruding edges.

9. Spread the cream prepared in advance on each cake. Lay the cakes alternately on a plate, alternating light and dark.

10. In a saucepan, mix cocoa, sour cream and sugar. Heat this mixture, stir and pour it while it is hot on top of the cake.

Quick cake with condensed milk and sour cream

Ingredients:

240 g sour cream;

140 g margarine;

Bank of condensed milk;

190 g butter;

Two glasses of flour;

Chocolate chip.

Cooking method:

1. Put margarine, sour cream and flour in a bowl. If margarine is hard, then rub it through a grater. Knead soft dough.

2. Divide the resulting dough into six equal parts.

3. Roll each part into a thin cake.

4. Bake each cake in the oven at 200 degrees for five minutes.

5. Cool the finished cakes.

6. Mix softened butter with condensed milk using a mixer. You should get a homogeneous and delicate cream.

7. Alternately place the cakes in a flat dish, smearing each with cream.

8. Coat the edges of the cake with the remaining cream.

9. Decorate the top with chocolate chips.

Cake with condensed milk and sour cream "Alenka"

Ingredients:

A jar of condensed milk;

155 g sugar;

Two spoons of baking powder;

210 ml sour cream;

Three eggs;

Yes, a glass of flour.

For cream:

180 g butter;

Incomplete bank of condensed milk;

Vanillin;

Prunes.

For impregnation:

Two glasses of water;

Three Art. spoons of sugar.

Cooking method:

1. Beat sugar and eggs until fluffy.

2. Pour sour cream and condensed milk into the egg mixture. Stir.

3. Add the sifted flour and baking powder next. Gently mix everything with a spoon and pour into a greased mold.

4. Bake the dough for 40 minutes at 200 degrees.

5. Beat softened butter with condensed milk.

6. Boil sugar and water for impregnation. Add cognac or liqueur if desired.

7. Cool the finished biscuit and cut it lengthwise into two parts.

8. Soak each cake with sugar and water.

9. Fill the prunes with boiling water and hold it there for five minutes.

10. Put one cake, grease it with cream and spread the prunes cut into strips over it.

11. Lay the second cake on top and also grease it with cream on all sides.

12. Sprinkle the top with crumbs from the edges of the cake and garnish with the remaining prunes.

Cake with chocolate, boiled condensed milk and sour cream

Ingredients:

220 g butter;

A couple of glasses of sugar;

Two eggs;

Spoon of soda;

220 g sour cream;

For cream:

480 g boiled condensed milk;

80 g roasted nuts;

90 g butter;

40 g dark chocolate.

Cooking method:

1. Remove the butter from the refrigerator in advance and keep it at room temperature for half a day.

2. Beat the eggs with a blender. Then add sugar to them and beat again. You should get the most lush foam.

3. Add sour cream and butter to the egg mixture. Keep whisking.

4. Mix the flour with soda and add this dry mixture to the egg. Knead the dough to medium softness and put it in the refrigerator.

5. Divide the dough into three equal parts. Roll out each piece into a rectangle.

6. Bake each cake one by one on a baking sheet, after making holes on the dough with a fork.

7. Cook the cakes for 20 minutes. Set the temperature to 200 degrees.

8. Cool the finished shortbreads. Then lay them on top of each other and cut off the unnecessary edges.

9. Put the edges back on the baking sheet and put them back in the oven, they should dry out so that they can be easily crushed.

10. For the cream, melt the chocolate, add boiled condensed milk and butter to it. Mix the ingredients thoroughly.

11. Peel the peanuts, chop and add to the cream.

12. Lubricate each shortcake, alternately laying on top of each other, with mixed cream.

13. Decorate the top with grated chocolate and pre-prepared crumbs.

Cake with condensed milk and sour cream "Prague"

Ingredients:

Two glasses of flour;

A glass of sugar;

A pinch of salt;

Three tablespoons of cocoa;

Spoon of soda;

A spoonful of lemon juice;

Half a can of condensed milk;

Three eggs;

195 g sour cream.

For cream:

Four tablespoons of cocoa;

Half a can of condensed milk;

190 g butter (butter).

For impregnation:

45 ml of cherry jam;

190 ml of water.

For fondant:

160 g dark chocolate;

65 g butter (butter);

Four tablespoons of boiled water.

Cooking method:

1. For the dough, beat the eggs together with salt in a container. Add sugar to it and beat it into a fluffy mass.

2. Pour condensed milk, soda, slaked with lemon juice and sour cream into the same container. Whisk everything thoroughly.

3. Pour cocoa and flour into liquid mixture. Gently mix the dough with a spoon. It should be of medium thickness.

4. Bake a biscuit in an oven preheated to 200 degrees for half an hour.

5. Let the finished biscuit cool, and then cut it into three cakes.

6. For the cream, beat the butter with a mixer until fluffy. Then add condensed milk and cocoa. Beat until smooth.

7. For impregnation, mix the jam with water.

8. Place the assembly ring on the dish. Put the first one on the bottom, soak it and spread half the cream.

9. Repeat the same with the second shortbread.

10. Soak the third cake, but do not grease with cream.

11. For impregnation, melt the chocolate in a water bath. Add water, oil and stir.

12. Remove the ring from the cake and pour fondant on top of it. Smooth everything out carefully.

Pancake cake with condensed milk and sour cream

Ingredients:

900 ml of mineral water;

290 g cookies;

Bank of boiled condensed milk;

190 ml of milk;

Four bananas;

a spoonful of salt;

180 g sour cream;

Two spoons of granulated sugar;

Breadcrumbs;

Half a spoonful of slaked soda.

Cooking method:

1. Take a bowl and pour mineral water into it. Add egg, salt, milk and sugar there. Whisk the ingredients with a whisk.

2. Gradually add flour to the dough, it should turn out to be liquid and without lumps.

3. Add sunflower oil and soda to the almost ready dough.

4. Bake each pancake alternately in a pan until browned.

5. Using a blender, chop half of the bananas.

6. To soften the boiled condensed milk, dip the jar in hot water and hold it there.

7. Grease the pan with sunflower oil and sprinkle with breadcrumbs.

8. In a separate container, mix the chopped banana with sour cream.

9. Put the pancake in the pan and grease it first with boiled condensed milk, and then with whipped banana and sour cream, then sprinkle with crushed cookies.

10. Form the whole pancake in this way.

11. Grease the top pancake with condensed milk and sprinkle with cookies. Remove the cake to bake in the oven for a quarter of an hour.

12. Let the finished dish cool, and then decorate its top with banana slices.

Cake with condensed milk, sour cream and banana cream

Ingredients:

A jar of condensed cocoa;

A glass of flour;

One chicken egg;

Three spoons of sour cream.

For impregnation:

Four spoons of vodka;

Incomplete glass of water;

A glass of sugar.

For cream:

A jar of condensed milk;

265 g butter;

One ripe banana (mashed).

Cooking method:

1. Mix sour cream, flour, condensed milk, egg and soda with a mixer.

2. Put the cake to bake, which, after cooling, is divided into two parts.

3. Soak the shortcakes with water boiled with sugar and vodka.

4. Blend butter, banana and condensed milk for cream with a blender.

5. Put the first cake, grease it with cream on all sides. Do the same with the second cake. Spread the cream evenly around the edges and top.

Cake with condensed milk and sour cream - tricks and tips

Soak the cakes with regular sugar syrup.

To prevent the cake from sticking to the mold, pour the dough onto parchment paper.

Decorate cakes with any fruit, nuts or dried fruit.

Preheat all the ingredients for the cake at room temperature.

To give the cakes a fragrant taste, add a spoonful of cognac or rum to the cream.

If desired, decorate the cakes with inscriptions made using a special pastry bag and cream.

zhenskoe-opinion.ru

Sour cream cake with condensed milk

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The sour cream cake with condensed milk is so good that you can easily put it on the festive table. For example, on New Year's Eve, March 8, your friends' birthdays, and Valentine's Day. It seems so easy to make and so delicious. Baking almost melts in your mouth, and all because we grease the cakes with a delicate cream of butter and condensed milk. By the way, if it seems to you that the cake can turn out to be sweet, then just reduce the amount of sugar in the dough.

Ingredients for making sour cream cake with condensed milk:

For test:

Wheat flour 1/2 cup
Sour cream 200 grams
Chicken eggs 2 pieces
Sugar 1 cup
Condensed milk 1/2 can
Cocoa powder - 2-3 teaspoons
Baking soda 1 teaspoon without a slide
Vinegar 9% 3-4 drops (for extinguishing soda)
Vegetable oil for greasing the baking dish

For cream:

Butter 200 grams
Condensed milk 1/2 can
Peeled walnuts 0.5 cup

Products not suitable? Choose a similar recipe from others!

Inventory:

Teaspoon, tablespoon, glass, oven, oven mitts, deep baking dish, hand whisk, large bowl, medium bowl, sieve, oven rack, kitchen knife, saucer, blender or mixer with blades, flat large serving dish, plate, cutting board, refrigerator, pastry brush, toothpick, deep blender bowl or small bowl

Cooking sour cream cake with condensed milk:

To prepare the cream, we need to bring the butter to room temperature. But since we will not use a steam bath or microwave, we simply lay out the component on a cutting board and, using a knife, cut it into small pieces. We move the crushed butter into a clean saucer and simply leave it aside for a while. In order for the dough to turn out tender and airy, it is necessary to prepare the flour. To do this, simply pour it into a sieve and sift over a medium bowl. Thanks to this process, the component will be saturated with oxygen and get rid of excess lumps. Now add cocoa powder here and, using a tablespoon, mix everything well until smooth. Using a knife, break the egg shells, and pour the yolks with proteins into a large bowl. Pour sugar here and, using a hand whisk, beat everything thoroughly until a homogeneous mass is formed. Pour sour cream and half a can of condensed milk into a bowl with an egg-sugar mixture. Using a hand whisk, beat everything well until we get a homogeneous liquid mass. Then, in small portions, pour the mixed flour with cocoa powder here. Attention: in parallel, we continue to beat everything with improvised equipment so that lumps do not form. At the end, extinguish the soda with vinegar over a bowl and again mix everything thoroughly until smooth. We should get a rare coffee-colored dough. Using a pastry brush, brush the bottom and sides of a deep baking dish with a small amount of vegetable oil. Now pour the dough here and immediately turn on the oven. When it warms up to a temperature of 160–180 degrees, we put a container in it at an average level. We pinpoint 50 minutes and wait for the cake to become ruddy golden in color. After the allotted time, you need to check how well the dough is baked. To do this, using kitchen tacks, we take out the form, and pierce the cake in several places with a toothpick. If the wooden stick remains dry and without lumps of dough, then you can turn off the oven. If not, then it is worth extending the baking time of the cake by another 7-10 minutes. It all depends on the oven! At the end, carefully transfer the cake to a special wire rack and let it cool slightly. Next, using a knife, cut it lengthwise into two parts and leave it alone for now. Put the peeled walnuts on a cutting board and cut into several pieces with a knife. Attention: it is not necessary to chop the components strongly, since we use them practically for decoration. Pour the chopped nuts into a free plate. There are two ways to prepare the cream (I prefer the second one). First: put the soft pieces of butter in a deep blender bowl, pour the remaining half a jar of condensed milk here and, using an electrical appliance, beat everything at high speed until smooth. The second, as for me, is a more interesting option: put the pieces of butter in a small bowl, fill them with the remaining condensed milk and, using a mixer with special blades, thoroughly beat the components at medium speed. We should get a lush homogeneous mass. This will be our cream! We spread the cooled bottom cake on a large flat plate and, using a tablespoon, generously grease it with cream. Attention: we do not regret the creamy mass, since it depends on how tender and juicy the cake will turn out inside. Sprinkle lightly with chopped walnuts, if desired. Next, we cover the lower tier of baking with the upper cake and also grease it well with the remaining cream. Sprinkle the cake with walnuts and put in the refrigerator overnight. Let the pastry soak in the cream and become soft and very tender. When the cake is well saturated with cream, we take it out of the refrigerator, cut it into portions with a knife and serve it to the dessert table along with fragrant tea or coffee. The bread is very tasty and tender. Cakes are saturated with sweet cream overnight, so they practically melt in your mouth.

Happy tea drinking everyone!

- to prepare the cream, instead of butter, you can take a special margarine. It should indicate on the packaging that it is for dough and other pastries. In addition, a cool cream can be prepared from such margarine, as it gives a delicate sweetish aroma and taste;

- if you get enough cream, then be sure to grease the sides of the cake with it;

- for the preparation of delicious cakes, be sure to use premium wheat flour, fine grinding and a proven brand.

www.tvcook.ru

Simple condensed milk cake with sour cream

Preparation time: 6 hours Servings: 12

With condensed milk, very tasty cakes are obtained, even tastier if smeared with sour cream. The result is an amazing yummy - a cake with condensed milk with sour cream!

This is a very simple cake to prepare, which even novice hostesses can handle. But in terms of taste, it deserves admiration!

1 table. l. - cocoa
100 ml - butter
1 sachet - baking powder
1 jar - condensed milk
1 cup - sifted flour
2 eggs

For cream:

200 g - powdered sugar
400 ml - sour cream

Melt butter, cool.
Pour the condensed milk into a bowl, add melted butter and eggs, mix.
Then add flour with baking powder or soda, which must be quenched with lemon juice.
Knead the dough, divide into three portions.
Add cocoa to one portion, knead into a homogeneous mass.
Now you need to bake three cakes separately in an oven preheated to 185 degrees, each cake is baked for about 30 minutes.
Whisk sour cream with powdered sugar.
We smear the still warm cakes with sour cream (for this, apply it gradually so that it is absorbed).
We leave to chill.

Cake with condensed milk and sour cream

This recipe combines 3 chic toppings - sour cream, regular and boiled condensed milk. This flavor combination conquers from the first bite.

Ingredients:

For test:

sour cream - 250 grams
egg - 2 pieces
condensed milk - 1/2 can
sugar - measuring cup
flour - a couple of glasses
soda - a spoon without a slide (tea)
cocoa - a couple of tablespoons

For cream:

butter - 1 briquette
boiled condensed milk ("Toffee") - one can

Cooking method:

Cake "Smetannik on condensed milk"

Lush airy cakes soaked in not very sweet sour cream - you must admit, a magical combination. Add to this chocolate icing, and a fabulous dessert is ready.

For test:

butter - 100 grams
2 eggs (if small - 3 pieces)
can of condensed milk
300-320 grams of premium flour
soda spoon (teaspoon)
a tablespoon of cocoa
a teaspoon of vinegar

For cream:

600 grams of sour cream 20% fat
1/2 cup sugar

For glaze:

sugar - 4-6 tablespoons

butter - 50 grams

2 tablespoons of sour cream and cocoa powder

Cooking method:

Delicate sour cream with condensed milk

Ingredients:

For test:

2 eggs
sugar - 210 grams
10 grams vanilla sugar
2 pinches of salt
one glass of sour cream 25% fat
half a can of condensed milk
a glass of flour with a slide (170 grams)
cocoa powder (20 grams)
a teaspoon of quick soda

For cream:

500 grams of thick homemade sour cream
measuring cup of sugar

For decoration:

milk chocolate bar
120 grams of walnuts

Cooking method:

Sour cream cake with condensed milk under glaze

Ingredients:

For test:

sour cream - 500 grams
sugar - 2 measuring cups
flour - 4 cups
vanilla sugar - 25 grams
cocoa - heaping tablespoon
soda - a third of a teaspoon

For cream:

sour cream with a fat content of at least 25% - 600 grams
jar of boiled condensed milk
cream over 15% fat - 250 milliliters

For glaze:

chocolate of your choice - 200 grams
cream - 200 milliliters

Cooking method:

Very easy to prepare recipe condensed milk cake with sour cream. The result always pleases with wonderful taste and its beautiful view. Any filling is suitable for this biscuit. I really like to cook this cake with prunes, this time I decided to replace the prunes with strawberries.

Ingredients

To prepare a cake on condensed milk with sour cream, we need:
1 can of condensed milk;
1 glass of flour;
2 eggs;
1 sachet of vanilla sugar;
1 tsp soda slaked with vinegar.
For cream:
600 g sour cream;
150 g of powdered sugar;
prunes, strawberries or any berries to taste.

Cooking steps

Beat eggs with vanilla sugar and add condensed milk.

Gradually adding flour, knead the dough. At the very end, add slaked soda and mix.

Pour the dough into a mold with a diameter of 24 centimeters. I do not cover the form, but if desired, the form can be laid out with baking paper. We bake the cake for 30-40 minutes in a preheated oven at a temperature of 180 degrees. Cut the finished and cooled biscuit into 3 cakes. If desired, each cake can be soaked, for example, with syrup or juice from berries.

For the filling, cut strawberries or any berries of your choice. If the berries are frozen, then defrost them first.

Whisk sour cream with powdered sugar.

We coat each cake with cream and shift with berries.

We decorate the cake with condensed milk with sour cream as you wish, give it a few hours to soak and serve the most delicious treat to the table.

Bon appetit!

Servings: 6

Cooking time: 75min

This delicious recipe combines three fillings - boiled and regular condensed milk, sour cream. Such a chic flavor combination conquers everyone from the first bite. We recommend serving this delicious cake with tea after.

We offer a classic version of the preparation of this cake.

Ingredients for Smetannik with condensed milk

250 gr. sour cream

half can of condensed milk

150 gr. Sahara

a couple cups of flour

a teaspoon of soda

2 tablespoons cocoa

1 stick of butter (for cream)

1 can of boiled condensed milk (for cream)

How to cook "Smetannik" with condensed milk

Step 1

So, we begin to knead the dough for the most delicate cake. Whisk the eggs with a mixer in a deep bowl. Then add sour cream, sugar, condensed milk, soda, slaked with vinegar. Beat again until fluffy. Then we reduce the number of revolutions and begin to gradually pour in the sifted flour. Knead soft dough.
Step 2

Now you need to turn on the oven at 220 degrees. She needs to warm up. At this time, we divide the dough into 4 parts, in 2 of which we add according to Art. a spoonful of cocoa. We roll out the cakes in circles with a diameter of 20-25 cm. We cover the baking sheets with parchment paper, lay out the finished cakes. Bake for 15-20 minutes in a preheated oven, then cool.
Step 3

Now let's make the cream for "Smetannik" with condensed milk. Beat softened butter with boiled condensed milk with a mixer. The consistency should be homogeneous. It is important not to overdo it here so that the oil does not deteriorate.
Step 4
We begin to form the Smetannik cake with condensed milk. We spread a light cake on a wide flat dish, grease it with cream, cover with a cake of a different color and repeat the procedure until we form a cake. For decoration, you can use large chocolate or coconut chips. Further, according to the recipe, the Smetannik cake with condensed milk should be left to soak at room temperature for two hours, and in the refrigerator for about an hour. Happy tea drinking everyone!
For this we need:
- 5 spoons of sugar
- 50 gr. butter
- 2 tbsp. cocoa spoons
- 2 tbsp. spoons of sour cream
1. Melt the butter in a saucepan, but do not let it boil. Pour a couple of tablespoons of cocoa powder and a few tablespoons of sugar, pour in 2 tablespoons of sour cream.

2. Warm the glaze over low heat, stirring all the time. As soon as bubbles begin to appear, remove the saucepan from the heat and place in a pot of cold water. The mass should thicken a little, after which we apply it to the entire surface of the cake.

You will get a very tasty and beautiful Smetannik cake. A recipe with condensed milk will allow you to quickly prepare your favorite treat from the simplest products. How else can you cook "Smetannik" with condensed milk? The recipe can be varied by adding vanilla sugar, milk chocolate, walnuts, cream.

Don't be afraid to experiment! We wish you delicious pastries and bon appetit!

Step-by-step recipes for making puff, biscuit, chocolate sour cream cakes with condensed milk

2018-08-26 Oleg Mikhailov

Grade
prescription

1820

Time
(min)

servings
(people)

In 100 grams of the finished dish

6 gr.

12 gr.

carbohydrates

38 gr.

278 kcal.

Option 1: "Mikado" - a classic recipe for puff sour cream cake with condensed milk

Dessert is not only a classic, it is also not for a small company. You'll have to take care of baking thin cakes, but the cake is worth it! Quite often the cake is attributed to Armenian cuisine, other confectioners argue that such desserts are not in the traditions of the Transcaucasus, but it is named in general in honor of the Japanese emperor. We will not understand these subtleties, we prepare the dessert in such a way that neither the Armenian princes nor the proud samurai would be ashamed to offer it.

Ingredients:

flour - 520 gr.;
a raw egg;
half a pack of butter;
a spoonful of soda;
sour cream, 20% calories - one and a half glasses.

Cream:

eggs - two pieces;
packaging of "Peasant" oil;
flour - 50 gr.;
400 ml of milk;
sugar - 150 gr.;
four tablespoons of cocoa;
450 gr. boiled (caramelized) condensed milk;
10 grams of sugar, vanilla.

For registration:

fresh raspberries, blackberries;
a few fresh mint leaves.

Step by step recipe for sour cream cake with condensed milk

We combine the flour with soda and sift it into a dry bowl, rub the chilled butter on the flour and rub it intensively with our palms into small crumbs. We put sour cream and an egg to it, quickly knead. We cut the dough into 14 balls, put them on a dish and, covering with a film, hide for forty minutes in the refrigerator.

In a saucepan, without letting it boil, heat the milk. In a saucepan, combine eggs with regular and vanilla sugar. Without whisking, mix thoroughly with a whisk. Add cocoa, flour and mix well again.

Stir the chocolate base, gradually pouring hot milk into it, then boil until thickened. To prevent the custard base from burning and lumping, stir continuously with a whisk. After removing from the stove, cool in contact with the film.

Magnificently beat the softened butter with boiled condensed milk. Without stopping to work with the mixer, we mix the cooled chocolate mass into it in small portions.

Roll out one ball of dough into a thin circle. Using a lid from a frying pan or a large plate, cut off the bumps. Carefully transfer the layer to a baking sheet, lay the trimmings next to it, evenly prick the dough with the tines of a fork, bake for up to seven minutes. In this way we prepare all the cakes.

Laying in a pile, grease the cakes with cream, press each workpiece well with your palms. The cakes can break apart, but it should be so, in the future the cream will hold them together well. The collected cake is placed in the refrigerator for at least seven hours.

We put the baked scraps of dough into the chopper of a blender and interrupt until crumbs, sprinkle dessert with it. In order for the crumb to adhere well to the cream, the chilled cake needs some time to warm up. We decorate with raspberries and blackberries, laying mint leaves between them.

Option 2: A quick recipe for biscuit sour cream cake with condensed milk

Dessert is prepared much easier than it might seem from a detailed description. It is worth repeating it and, perhaps, it will become, if not the crown in your collection, then one of your favorites - for sure.

Ingredients:

four fresh eggs;
two full glasses of good white flour and 20% sour cream;
four hundred grams of sugar;
a spoonful of soda;
vinegar - 2 dessert spoons;
sugar, vanilla - two bags;
two tablespoons of dry cocoa.

For cream:

a tin can of whole or boiled condensed milk;
one and a half packs of natural oil.

Additionally:

dark natural chocolate - 50 gr.

To process a form:

a slice of butter;
semolina.

How to quickly cook sour cream cake with condensed milk

To half of the cooked sugar and a bag of flavored, add half of the sour cream and two eggs, beat with a mixer until the grains are completely dissolved. With a whisk, we mix a glass of flour into the liquid base, and then the soda slaked in vinegar. For a light cake, you need to take half a teaspoon of soda and pour it with a dessert spoon of vinegar. Knead the dough until its surface is covered with small bubbles. You can shake it up a bit.

We apply oil from the inside to the form, sprinkle with semolina. Pour the dough into the prepared container and bake the cake for half an hour. Readiness is checked with a dry match.

We prepare the dough for the second, dark cake, with the only difference being that we use cocoa. In the same way, we bake a biscuit and both cool on a wire rack.

Cut the butter into a bowl, add condensed milk, beat with a mixer until fluffy. Qualitatively whipped cream should be uniform and dense. For cream, you can take both whole and boiled milk, in the second case, the mass will taste like creme brulee.

Cut the cooled cakes lengthwise. We put the lower part of the light cake on the dish and cover it with cream, put the dark blank on top and also grease it abundantly. Next comes a light blank, cream, and a dark cake. Having covered the top with the rest of the cream, we align the sidewalls. Sprinkle the surface of the cake with coarsely grated chocolate.

Option 3: Simple sour cream cake with condensed milk - "Curly Pinscher"

There are many variations “based on” this dessert, which speaks well of the popularity and ease of preparation. Cherries are added to the presented cake, no worse than pinchers with kiwi, apricots or citruses, the only wish is that the pulp should be soft.

Ingredients:

half a jar of condensed milk;
a glass of thick sour cream and granulated sugar;
a pinch of soda (quench with vinegar);
flour - one and a half glasses;
two tablespoons of cocoa powder;
a couple of raw eggs.

For frosting:

four full spoons of sugar, milk and cocoa;
a handful of nuts;
a slice of butter - 50 grams.

For cream:

a glass of sugar;
500 milliliters of high-calorie sour cream;
some cherries.

How to cook

Pour raw eggs in a bowl with sugar and beat quickly, preferably with a mixer. Enter sour cream, condensed milk in parts, do not turn off the mixer, add slaked soda last. Divide the mass in two, stir in cocoa in one part, then pour the flour equally into both bowls.

Replace the whisks of the mixer with the blades, knead the dough with it. Bake two cakes, let cool. We dissolve the light one into two layers, and break the dark one into medium-sized pieces.

It remains to prepare the cream, assemble and decorate the cake. Beat the chilled sour cream with sugar, put one of the cakes on a dish and apply cream on it, spread some chopped cherries. Cover with the second part of the biscuit, lay out the cream layer again.

Dip slices of dark biscuit in cream and spread on top, in any shape you like. Remove the dessert in the cold, and collect all the glaze components listed in the list in a saucepan, set it over steam or in a non-boiling, but hot water bath.

After dissolving all the crystals and cocoa in the glaze, spoon it over the cake. Keep the dessert in the cold for a couple of hours, sprinkled with chopped nuts.

Option 4: Chocolate sour cream cake with condensed milk

Even the thickest sour cream can be made even denser. Collect it in a linen towel lined in a small colander, cover with it. Substituting a bowl, put in the refrigerator for four hours. Make sure there is some moisture in the bowl and check the thickness of the sour cream, it should become noticeably thicker.

Ingredients:

two glasses of thick sour cream;
six large eggs;
sugar, white - one and a half glasses;
two tablespoons of soda (and vinegar for extinguishing);
cocoa powder - four tablespoons;
high-grade flour - two glasses.

In cream and for glaze:

condensed milk, caramelized - standard jar;
three spoons of sugar;
a spoonful of butter, cocoa and water.

Step by step recipe

Products for biscuits are divided into two cakes. First, mix only half of the sour cream, eggs, sugar and cocoa, add half of the slaked soda. Beat the mass with a mixer, then mix in the flour with a spoon.

Choose a larger baking dish, butter the walls and bottom, pour in the dough and bake a biscuit for half an hour. While it is cooling, repeat all the steps of the first step and create the second biscuit.

Leave the second cake to cool, and cook the glaze yourself, the process is just as simple. Melt the butter with slow heating, add sugar and cocoa and pour in water, mix. Layer the cakes with condensed milk, not covering only the topmost one. Dessert is soaked in just three hours.

Option 5: Sour cream cake with condensed milk and prunes

It is worth clarifying that the dessert will come out relatively unsweetened. Add sugar to the cream, even better if it is powder. Soaking the biscuit is optional, but you can drizzle it with sherry or cognac if your guests don't mind these flavors.

Ingredients:

margarine - 50 grams;
a pinch of salt;
flour, good quality - two glasses;
sour cream - three hundred grams;
a couple of raw fresh eggs;
a glass of sugar;
a spoon of a factory ripper;
cocoa powder - three large spoons.

In sour cream:

half a can of GOST condensed milk;
one hundred grams of thick or weighed sour cream;
half a kilo of prunes.

How to cook

We grind eggs and sugar, pour melted margarine into the mass, salt, put the sifted mixture of ripper with flour. Mix and add sour cream along the way, divide the dough equally into two portions, mix cocoa into one of them.

At the bottom of the form, grated with oil, pour the light dough. Let it dissolve completely, and pour the coffee part into the middle. Stir lightly with a fork, creating marble stains, send to bake for forty minutes.

We wash the prunes and pour boiling water for a quarter of an hour, dry and cut the berries, no larger than a small cherry. Beat condensed milk with sour cream, not too intensively.

We make a “saucer” from the cake, choosing a part of the biscuit and leaving a recess with walls no thicker than one and a half centimeters. We dip the biscuit slices into the cream, put them back, interspersing with pieces of prunes. Pour the dessert with the rest of the cream, if there is not much of it, cook the simplest icing for decoration.

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Ingredients

Cooking steps

Ingredients for Smetannik with condensed milk

How to cook "Smetannik" with condensed milk

Step 1

Step 2

Step 3

Step 4

Option 1: "Mikado" - a classic recipe for puff sour cream cake with condensed milk

Option 2: A quick recipe for biscuit sour cream cake with condensed milk

Option 3: Simple sour cream cake with condensed milk - "Curly Pinscher"

Option 4: Chocolate sour cream cake with condensed milk

Option 5: Sour cream cake with condensed milk and prunes

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