Sponge cake with condensed milk

Prepare all ingredients for the condensed milk sponge cake. The recipe uses boiled condensed milk. You can either buy it ready-made or cook it yourself. The butter should be at room temperature and of the highest quality. Preheat the oven to 170 degrees Celsius. It should be well heated before we put the sponge cake in it for the cake.

Prepare the dough for the sponge cake. In a clean, dry mixing bowl, beat the eggs. Add sugar and salt to the eggs.

Attach the Whisk attachment and beat the eggs with sugar until the mass doubles in size. The egg mixture should become fluffy, light, and denser. On average, it takes about 3-4 minutes to beat the eggs with sugar. The exact time depends on the power of your mixer. I used a planetary mixer for beating, but you can also use a manual one. In this case, the time for beating the eggs to the desired consistency will increase.

Mix the sifted flour with the dough leavening agent. Gradually add the flour with the leavening agent to the egg mixture, gently stirring with a wooden or silicone spatula. In this way, incorporate all the flour into the egg mixture. Take your time so that the egg mixture does not deflate from the weight of the flour.

Pour the resulting sponge cake dough into a baking tin and evenly spread it over the entire surface of the tin. But first, I recommend lining the bottom of the tin with parchment paper. This recipe uses a round detachable tin with a diameter of 22 centimeters.

Place the sponge cake in the middle of a preheated oven at 170 degrees Celsius. Bake the sponge cake for 35-40 minutes. Check the readiness of the sponge cake with a toothpick. It should come out of the center of the cake dry. During baking, especially the first 20 minutes, it is not recommended to open the oven door in order to prevent the sponge cake from collapsing due to a sudden temperature drop. Remove the cooked sponge cake from the oven. Cool in the mold for about 5 minutes.

Release the sponge cake from the mold and let it cool completely.

Prepare the syrup for the sponge cake with condensed milk. Pour water and brandy into a saucepan. Add sugar and place the saucepan on the heat.

Bring the syrup to a boil. Reduce the heat to a minimum and cook the syrup for 5 minutes. After that, let the resulting brandy syrup cool completely. Don't worry about the alcohol. It will completely evaporate during boiling, leaving only its caramel aroma.

Prepare the cream for the sponge cake. To do this, beat the butter with boiled condensed milk. I recommend starting by placing the butter in the blender bowl and start beating it. After 2 minutes, add the boiled condensed milk to the butter in portions, continuing to beat the cream. In this way, incorporate all the condensed milk into the butter.

Beat the cream for another 2-3 minutes until smooth and creamy.

Assemble the sponge cake with condensed milk. First, cut the cooled sponge cake in half lengthwise with a sharp knife.

Soak the sponge cakes with syrup.

Place one sponge cake on a serving surface. Cover it with half of the condensed milk cream.

Cover with the second sponge cake. Completely cover it with the remaining cream.

Place the cake in the refrigerator for 1.5-2 hours for better absorption.

Decorate the cake according to your preferences. I used blackberry berries and mint leaves for decoration. You can sprinkle the cake with nuts or leave it without decorations.

The sponge cake with condensed milk is ready. Enjoy your meal!