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Russian cake with condensed milk

Prep Time40 minutes
Cook Time15 minutes
condensed milk caramelize30 minutes
Total Time1 hour 25 minutes
Course: Breakfast, Dessert, Snack
Servings: 6 people

Ingredients

  • 250 g Butter room temperature
  • 2 ⅓ cup Flour
  • 100 g Cream
  • 4 Eggs
  • 1 ½ Sugar
  • 1 ½ tsp Baking powder
  • some Vanilla

Ingredients required for the preparation of the filling

  • 1 can Condensed milk caramelized
  • 200 g Butter
  • 1 tbsp Cocoa powder

Ganache for the top of the cake

  • 100 g Cream
  • 100 g Chocolate

Instructions

  • Heat the oven for 15 minutes at 180 degrees Celsius before starting any work at the beginning of this procedure.
  • Grease the 25 by 35 cm rectangle pan and cover it with greaseproof paper at this point.
  • In the following step, use a mixer to lightly whip the butter, which is put at room temperature, to get the butter out of its initial form.
    Beat the butter
  • Then slowly add the sugar to it. For a smooth and soft mixture, blend the butter and sugar for 3 to 4 minutes on medium speed.
    Add sugar to the butter
  • At this point, start adding the eggs one at a time. Each one should be beaten for around 30 seconds.
    adding the eggs
  • It is now time to add the vanilla extract and mix it.
  • Next, combine the cream and baking powder in a separate bowl, add to the rest of the ingredients and blend again with a mixer.
    Add the combination of the cream and baking powder
  • Add the flour (with the sieve) to the rest of the ingredients and stir well using a whisk or silicone spatula until completely smooth. Don’t overmix.
    Note: It is important to remember that you should avoid mixing too much need.
    Add the flour
  • Now, divide the batter and pour the mixture into different bowls. Pour the first one into the pan and bake it in the oven for 15 minutes or until it is done.
    Note: Consider using cellophane to protect the second piece of batter.
  • Bake the batter for 15 to 20 minutes. After 15 minutes, check the cake with a toothpick.
    Russian cake batter in the pan, ready to bake
  • Now, pour the batter for the second series into the pan and bake in the oven for 15 to 20 minutes.
    Baked cake

Notes

To properly create this cake, it is necessary to consider the following factors:

  • First and foremost, since this cake is in the shape of a thin layer, the edges should become a light golden hue while being cautious not to get very brown.
  • Second, you must remember that if you bake the cake for more than 15 to 20 minutes or if the oven temperature is too high, the cake will dry up and crumble to the bottom.
  • Third, be cautious about placing the cake on the middle or higher rack to avoid burning.
  • Fourth, after baking, allow the cake to cool fully before cutting it into pieces. After that, pull it from the pan and ready it for filling.
  • Fifth, when you take the first cake out of the oven, wash the mold well before pouring the second batter into it and baking it in the same range as the first cake. Nothing will happen to the second batch of supplies, so don't worry.