Shortbread cake with condensed milk
6 servings
90 minutes
Sand cake with condensed milk is the embodiment of tenderness and sweet charm. This dessert, rooted in European pastry traditions, captivates hearts with its fragile texture and rich flavor. Crispy sandy layers soaked in aromatic cream of condensed milk and butter create a harmony of lightness and richness. Cognac and lemon juice add a touch of sophistication, while nuts provide a pleasant textural contrast. The finishing touch is a coating of melted chocolate that transforms the cake into a true work of art. An ideal dessert for cozy evenings with a cup of tea or festive gatherings.
1
Whisk the egg and sugar until white, add 100 grams of softened butter, knead, add flour and baking soda, a teaspoon of lemon juice, a tablespoon of cognac, and vanillin. Roll into a ball and refrigerate for at least 30 minutes.
- Chicken egg: 1 piece
- Cane sugar: 80 g
- Butter: 200 g
- Wheat flour: 250 g
- Baking soda: pinch
- Lemon juice: 2 tablespoons
- Cognac (brandy): 2 tablespoons
- Vanillin: pinch
2
Prepare the cream: whip condensed milk, softened butter, cognac, lemon juice, and zest.
- Condensed milk: to taste
- Butter: 200 g
- Cognac (brandy): 2 tablespoons
- Lemon juice: 2 tablespoons
- Lemon zest: to taste
3
Take the dough, divide it into 4 parts, roll it out, place it on a baking sheet, and bake the layers at 200 degrees for 8-10 minutes, depending on the thickness.
4
Cool the ready cakes, spread with cream, sprinkling each layer with crushed nuts.
- Walnuts: 100 g
5
Melt chocolate in a water bath, add cream, and bring to a homogeneous mass.
- Dark chocolate: 100 g
- Cream 20% fat: 100 g
6
Pour chocolate over the cake, decorate according to your wishes and abilities :)
7
Leave the finished cake in the fridge overnight.
