Hedgehog biscuit cakes with condensed milk
10 servings
60 minutes
Biscuit pastries 'Hedgehogs' with condensed milk are a cozy treat from Yugoslav cuisine, evoking childhood memories and family gatherings. Their delicate texture is achieved through an airy biscuit soaked in buttery condensed cream. The crunchy crumb gives the pastries an interesting contrast – they are slightly crispy on the outside while remaining soft and melting in the mouth inside. Historically, such desserts were often made for holidays, creating an atmosphere of warmth and comfort. Their aroma of vanilla and sweetness of condensed milk instantly evokes a desire to try more. Perfect for tea time, especially if left overnight in the fridge – then the flavor becomes even richer and the texture soaks in, making each pastry perfect.
1
Whisk the eggs, vanilla, and sugar well.
- Chicken egg: 6 pieces
- Vanillin: 1 piece
- Sugar: 1 glass
2
Add flour and butter.
- Wheat flour: 3 glasss
- Sunflower oil: 1 glass
3
Immediately place the obtained liquid dough on a baking sheet and bake at 180 degrees for 20-25 minutes.
4
While the dough is warm, press it with a glass and divide it in half lengthwise, leave to cool.
5
Crumble the leftover dough and bake in the oven for 10-15 minutes until golden.
6
For the cream, mix butter with condensed milk, dip each circle in the cream, and stack them in piles of 2 circles.
- Butter: 250 g
- Condensed milk: 430 g
7
For sweet lovers, you can make the cream twice as much.
- Butter: 250 g
- Condensed milk: 430 g
8
Dip the pastries in crumbs. It's good to leave them in the fridge overnight to soak, but this rarely happens.
