Cake made from custard sticks with boiled condensed milk
4 servings
120 minutes
The cream-filled stick cake made from choux pastry is an amazing combination of airy dough and the caramel sweetness of condensed milk. The recipe is simple to prepare despite its exquisite taste, and the result impresses with its tenderness and rich aroma. The golden, crispy choux sticks become soft and juicy after soaking in condensed milk, forming a layered dessert reminiscent of sweet logs. Historically, such desserts are found in various cuisines around the world, but this version inspired by the Chinese tradition of using condensed milk gained popularity due to its simplicity and ingredient accessibility. The cake is perfect for cozy family gatherings, holidays, or simply enjoying with a cup of tea or coffee. The main thing is to let the dessert rest so that its flavor fully develops.
1
Boil the condensed milk in a separate pot for 2-2.5 hours.
- Condensed milk: 1 jar
2
Pour water into another pot, add oil and a little salt, and bring to a boil. Then add flour and cook on low heat until a smooth mixture is formed.
- Water: 2 glasss
- Butter: 200 g
- Salt: 0.5 teaspoon
- Wheat flour: 2 glasss
3
Let it cool down a bit. Then beat 6 eggs into the mixture, thoroughly mixing each egg.
- Chicken egg: 6 pieces
4
Preheat the baking sheet and place sticks on it, as thick as a pinky and as long as a pencil (you can use a piping bag).
5
Send to the oven — the sticks will rise and brown slightly, they can be taken out (it took us 20 minutes, but it depends on the oven).
6
Dip each stick in condensed milk and stack them.
- Condensed milk: 1 jar
7
It's better to let it soak for at least a few hours or overnight.