Chocolate Biscuit Cake with Condensed Milk Cream
Baking and Desserts | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
Chocolate Biscuit Cake with Condensed Milk Cream
Ingredients
- Chicken Egg - 4 pieces
- Sugar - 4.2 oz
- Wheat Flour - 3.5 oz
- Cocoa Powder - 0.7 oz
- Condensed Milk - 1 can
- Butter - 3.5 oz
- Sweetened Condensed Milk with Coffee - ½ can
- Chopped almonds - to taste
Step by Step guide
Step 1
Mix the flour with cocoa and sift.
Step 10
Assemble the cake. Sprinkle the top and sides of the cake with chopped walnuts. Decorate as desired.
Step 2
Separate the eggs into whites and yolks. Add 2/3 of the sugar to the yolks and beat with a mixer until thick and almost white.
Step 3
Beat the egg whites until stiff peaks form, add the remaining sugar, and continue beating until a thick mass is achieved. Gently fold the beaten egg whites into the yolk mixture.
Step 4
Add the flour and cocoa mixture and carefully mix.
Step 5
Line the bottom of a baking pan with parchment paper and grease the sides with butter. Pour the batter into the pan and bake in a preheated oven at 392°F for 25 minutes. Check readiness with a wooden skewer (adjust baking time based on your oven's characteristics, you may need slightly less or more time for baking the biscuit).
Step 6
Remove the baked biscuit from the oven, cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Step 7
Cut the biscuit into three layers.
Step 8
Optionally, poke each layer with a wooden skewer and soak with sweetened water (1 teaspoon of sugar + 0.3 cup of water) or cognac. Spread cream on both sides.
Step 9
For the cream, combine boiled condensed milk, softened butter, and condensed milk, and beat until smooth.
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