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 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.
Step 10
Assemble the cake. Sprinkle the top and sides of the cake with chopped walnuts. Decorate as desired.
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