Mini sponge cakes with butter cream and condensed milk!

recipes | June 24, 2024

INGREDIENTS:
For the biscuit:

  • 6 eggs;
  • 150 g of sugar;
  • 200 g of flour;
  • 10 g of vanilla sugar;
  • 5 g of baking powder (one teaspoon).

For the cream:

  • 250 g of butter;
  • 250 g of condensed milk.

For the syrup:

  • 100 g of sugar;
  • 100 ml of water;
  • a teaspoon of vanilla essence, rum or cognac.

METHOD OF COOKING:

1. Prepare a biscuit: combine eggs with powdered sugar and vanilla sugar. Beat them with a mixer for 7-10 minutes. During this time, the egg composition should become whitish and significantly increase in volume. If it is beaten well, it will leave marks left by the beaters of the mixer or a persistent groove when you run your finger through it.

2. In a separate bowl, combine sifted flour and baking powder. Mix them very well with a whisk.

3. Gradually introduce flour into the egg foam, making careful, circular, quick movements from the bottom up (from the edges to the center).

4. Line a baking sheet (40 x 35 cm) with baking paper. If you doubt the quality of baking paper, coat it with a thin layer of sunflower oil.

5. Transfer the dough to the form, evenly distributing it over the entire surface.

6. Bake the biscuit for 12-15 minutes in an oven heated to 180-190°C (until golden or a toothpick inserted into it dries).

7. While the biscuit is baking, prepare the sugar syrup: mix sugar and water in a saucepan. Bring to a boil and heat until the sugar is completely dissolved.

8. Allow the resulting syrup to cool completely. If desired, you can add vanilla essence, rum or brandy to its composition.

9. Remove the biscuit from the oven and let it cool completely. Then remove the baking paper from its surface.

10. Prepare the cream: beat soft butter at room temperature with a mixer until it becomes fluffy, whitish and acquires the consistency of thick sour cream (4-5 minutes). Without stopping stirring, gradually add (one tablespoon at a time) condensed milk (room temperature). Beat the cream until smooth. It will become airy and fluffy.

11. Use a dry glass or a metal ring to cut circles with a diameter of about 4-5 cm from the sponge cake.

12. Crumble the remaining pieces after slicing with your hands or grind them with a blender. You will decorate cakes with them. If desired, they can be slightly dried in the oven.

13. Assemble the cakes: coat each biscuit circle with sugar syrup.

14. Grease them with a thin layer of cream.

15. Glue 2 circles of sponge cake so that the layers of cream are inside the cakes.

16. Grease the edges and their surface with cream. Then roll them in the biscuit crumbs (using 2 forks).

17. Put them on a plate. If you wish, you can decorate their surface with the remaining cream or according to your own taste. We left them like that.

18. Put them in the refrigerator for 2-3 hours so that they soak.

We wish you a pleasant appetite in the circle of your loved ones!

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