Cupcake with condensed milk, nuts and raisins
6 servings
40 minutes
The cake with condensed milk, nuts, and raisins is a cozy treat infused with sweet notes of boiled condensed milk and nutty tenderness. Its roots go back to Russian cuisine, where the simplicity of preparation and availability of ingredients make it a beloved dessert. The airy dough soaked in milk caramel is enriched with crunchy walnuts and juicy raisins that add a light fruity tang. This cake is perfect for a leisurely tea time with loved ones or for a festive table where it will be the center of attention. Baked to a golden hue and then soaked in a milk mixture, it acquires special moisture and velvetiness, making each piece incredibly tender. Enjoy this dessert with a cup of fragrant tea or coffee!
1
Beat the eggs with a fork.
- Chicken egg: 4 pieces
2
Add 3/4 can of condensed milk. Stir until smooth.
- Boiled condensed milk: 1 jar
3
Sift the flour and baking powder. Add sugar.
- Wheat flour: 1 tablespoon
- Baking powder: 2 teaspoons
- Sugar: 50 g
4
Whisk with a mixer until smooth.
5
Pass the nuts through a blender.
- Walnuts: 1 tablespoon
6
Add nuts and raisins to the dough. Mix well.
- Walnuts: 1 tablespoon
- Raisin: 50 g
7
Pour the batter into the mold, and you can sprinkle nuts on top. Bake at 190 degrees for 35-40 minutes.
8
Heat the milk, but do not boil.
- Milk: 100 ml
9
Add it to the condensed milk and stir.
- Boiled condensed milk: 1 jar
- Milk: 100 ml
10
Poke the hot cupcake with a fork and pour the milk mixture over it (right in the mold).
11
Leave for 2-3 hours to soak.