Five-Minute Cake in the Microwave
8 servings
30 minutes
The 'Five-Minute' cake in the microwave is a true culinary express designed for those who value speed and taste. This recipe emerged as a response to the rhythm of modern life, allowing you to prepare a delicate nut dessert in just five minutes. Hazelnuts give the cake a refined flavor with light caramel notes, while the rich cream made from sour cream and boiled condensed milk makes it surprisingly soft. The layers are soaked in cream, creating a harmony of sweetness and creamy delight. This dessert is perfect for spontaneous tea parties or unexpected guests, and its simplicity makes it accessible even for cooking novices. The result is an airy, aromatic, and sophisticated cake that rivals traditional layered desserts but is prepared much faster.
1
Grind the hazelnuts in a blender. Mix the ground hazelnuts, eggs, baking powder, and sugar. Stir well until a homogeneous mass is obtained.
- Ground hazelnuts: 200 g
- Chicken egg (large): 3 pieces
- Baking powder (raising agent): 1 teaspoon
- Sugar: 80 g
2
Grease a glass dish for the microwave (1 L) with vegetable oil and sprinkle with flour. Pour the batter into the dish and bake in the microwave at maximum power for exactly 5 minutes. Carefully remove the cooled cake from the dish and cut it into three layers.
3
Prepare the cream: whip sour cream (preferably at least 20%), mix with boiled condensed milk until smooth.
- Sour cream: 300 g
- Dulce de leche (boiled condensed milk): 1 jar
4
Soak each layer well, apply cream. Assemble all layers. Generously cover the cake with cream on top and sprinkle with crushed nuts.
- Ground hazelnuts: 200 g