Condensed milk cake with sour cream and mastic

6 servings

50 minutes

This condensed milk cake with sour cream frosting and fondant is a true masterpiece of Russian cuisine, combining tenderness and sweetness. The origins of such desserts trace back to home baking traditions where condensed milk was used to give the dough softness and rich flavor. The sour cream frosting adds airiness and a slight tang that harmoniously complements the sweetness of the layers. The fondant decoration allows for the creation of real works of art, making this cake perfect for celebrations. Its soft, soaked structure literally melts in your mouth, leaving a pleasant creamy aftertaste. It is best served chilled so that the frosting stabilizes completely and the flavor unfolds in all its fullness. Such a dessert will adorn any festive table and delight connoisseurs of traditional Russian baking.

Energy value per serving

• Calories: 428.2
• Proteins: 8.6g
• Fats: 26.6g
• Carbohydrates: 39.3g

Ingredients

• Condensed milk: 1 jar
• Chicken egg: 2 pc
• Butter: 100 g
• Baking powder: 1 tsp
• Wheat flour: 1 glass
• Sour cream: 300 g
• Sugar: to taste

Cooking steps

1. Mix and beat a can of condensed milk, 2 eggs, and 100 g of softened butter.

   Required ingredients:

   • Condensed milk: 1 jar
   • Chicken egg: 2 pieces
   • Butter: 100 g

2. Add baking powder and flour, mix everything.

   Required ingredients:

   • Baking powder: 1 teaspoon
   • Wheat flour: 1 glass

3. Line a removable mold with baking paper. Spread one third of the dough.

4. Bake in a preheated oven at 180 degrees. Grease with sour cream (mix sour cream with sugar).

   Required ingredients:

   • Sour cream: 300 g
   • Sugar:  to taste

5. Also bake 2 more layers. Spread cream on each layer.

6. Put in the fridge for 2 hours, preferably overnight.

7. It can be decorated with some cream or fondant.