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Dessert cake with condensed milk cream

Dessert cake with condensed milk cream

sheets-in a bowl mix the lard with the butter and sugar, add the milk, eggs, salt, lime peel, baking powder, ammonium quenched in the lime juice, essence and mix well until smooth.

Mix with a spatula, gradually adding the flour, then knead by hand until a homogeneous and elastic dough results.

Wrap the coca in cling film and let it cool for 30 minutes.

Divide the crust into 4 equal pieces, spread each piece of dough on the floured table, the size of the baking tray. We will bake each sheet on the back of the tray lined with baking paper. Prick with a fork and put the tray in the preheated oven for about 6-10 minutes, until the edges are slightly browned.

Cream-in a cauldron add condensed milk, milk and put on the fire to heat.

In a bowl / plate beat the yolks, flour and a little cold milk. When the milk boils, take it off the heat, add the yolks, stirring constantly with the whisk.

Put on the fire again, stirring constantly until it thickens well. Add lime juice and peel, mix and cover with cling film directly on the cream, let it cool very well.

Meanwhile, mix the soft butter with the essence until it becomes creamy and gradually add the cream.

Assembly-In the tray in which I baked the sheets, we cover it with food foil, we add the first sheet-cream-sheet-cream-sheet-cream-sheet-we cover it with food foil and on top we add a weight.

Put the tray in the fridge for a few hours, then decorate as you like.



Cake with chocolate and condensed milk

When it comes to chocolate cakes, I could hardly decide which one is my favorite. There are so many options! And if they have chocolate and combine the flavors harmoniously then surely the mission to choose the perfect chocolate cake will be even harder. The good part is that we can always try new combinations to highlight chocolate.

This cake with chocolate and condensed milk is really wonderful. It is sweet, but only enough, it has a top full of fluffy and moist cocoa at the same time. It has two delicious and delicate creams: one full of chocolate and the other combines whipped cream and cream cheese. Both creams are enriched with condensed milk. I think he is the key ingredient in the success of this cake. I recommend you try this excellent cake!

Cream 1
200 gr cream cheese
100 ml sour cream for whipped cream
2 sheets of gelatin
100 ml condensed milk

Cream 2
250 gr sour cream
3 yolks
50 ml condensed milk
200 gr dark chocolate
50 gr milk chocolate

leaf we make it according to the recipe from negresa with mascarpone and caramel. It is a very good countertop, it is a little damp and fluffy so it does not require syrup.

Cream 1. We mix the cheese until it becomes creamy and easy to work with. Whip the whipping cream with 1 teaspoon of vanilla sugar. We hydrate the gelatin in cold water and then incorporate it into warm condensed milk. Mix well and add fish with cream cheese. Let cool for half an hour. Whip the cream lightly into the cream cheese.

Cream 2. Bring the sour cream to the boil and gradually add it over the yolks, stirring constantly. Put the cream on low heat for 5-7 minutes until it thickens. Take the cream off the heat, add the chocolate and condensed milk. Let stand 2 minutes then mix well. Let the cream cool until it hardens a little.