Quick Cake with Whipped Cream
6 servings
60 minutes
Quick cream cake is a delightful treat of Uzbek cuisine that combines ease of preparation with refined taste. Its layers made from condensed milk, flour, and eggs have a tender texture, while the airy cream with powdered sugar provides sweet harmony. The finishing touch is melted chocolate, adding richness and sophistication to the dessert. This cake is perfect for unexpected guests or cozy family tea times. Its softness and tenderness make each spoonful a pleasure, while almond flakes add a light crunch. Such a dessert requires no long hours in the kitchen but can truly adorn the festive table.
1
For the cakes. Mix condensed milk, flour, eggs, and baking powder. Place a couple of spoons of dough on parchment paper and flatten it to form a patty. Bake until a brown edge forms. The specified amount of ingredients should yield 6-7 cakes.
- Condensed milk: 400 g
- Wheat flour: 1 glass
- Chicken egg: 2 pieces
- Baking powder (raising agent): 2 teaspoons
2
For the cream. Whip the cream with powdered sugar.
- Heavy cream 35% fat: 500 ml
- Icing sugar: 0.5 glass
3
Spread the layers with buttercream and pour melted chocolate over the top of the cake. Optionally, you can decorate with almond petals.
- Heavy cream 35% fat: 500 ml
- Chocolate: 100 g
