Sponge cakes with boiled condensed milk
8 servings
35 minutes
Biscuit pastries with boiled condensed milk are a true masterpiece of home baking, delighting with their delicate taste and rich sweetness. This recipe was born from the desire for simple yet surprisingly delicious desserts that don't require complex ingredients. The airy dough, light and soft, harmoniously combines with the thick caramel filling of boiled condensed milk. When cocoa is added, the pastries acquire a light chocolate note, while nuts add a crunchy zest. Perfect for a cozy tea time, they are quick to prepare and loved by both adults and children. Biscuit pastries can be served as festive treats or enjoyed on a quiet evening with a cup of fragrant tea.
1
Beat the eggs with salt, then slowly pour in the condensed milk. Mix well. Add cocoa (if desired). Then add baking soda and flour.
- Chicken egg: 4 pieces
- Salt: pinch
- Condensed milk: 1 jar
- Cocoa powder: 1 tablespoon
- Baking soda reacted with acid: 1 teaspoon
- Wheat flour: 1.5 glass
2
Preheat the oven. Line the baking tray with parchment paper and grease it with oil. Pour the batter and rotate the tray clockwise (to distribute the batter evenly).
- Condensed milk: 1 jar
3
The biscuit will be ready in about 25 minutes. Let it cool and cut it into squares or triangles (whichever you prefer).
4
Cut across and spread with boiled condensed milk. You can sprinkle nuts on top.
- Dulce de leche (boiled condensed milk): 1 jar
