Chocolate Mini Cake with Condensed Milk Cream

Chocolate mini cake with condensed milk cream – recipe with photo, pastries
Rating: 4.7 Votes: 19
Cooking Time:
1 hour 30 min.
Recipe Yield:
15 pcs
Medium recipe

Chocolate mini cake with condensed milk cream – everyone loves chocolate, and even if the cream is made from condensed milk, it’s generally beyond bliss. From this dough and cream, you can make not only a mini cake, you can also use a large form and bake a cake. This amount of ingredients is enough for a cake pan with a diameter of 20 cm.

Recipe Ingredients

For Biscuit
Eggs 6 pcs
Sugar 150 g
Wheat Flour 115 g
Butter 40 g
For Cream
Egg Yolk 1 pcs
Water 20 ml
Butter 200 g
For Glaze
Butter 40 g

Cooking Recipe

The recipe for chocolate mini cake with condensed milk cream is very simple. First you need to prepare the dough. Melt the butter, and then cool. Divide the eggs into yolks and whites. Beat the egg yolks with half the sugar into a thick white cream.

Beat the egg whites into a stable foam, without ceasing to beat, gradually add the remaining half of the sugar. Beat until the mass becomes firm.

Transfer the yolks to the whites, add flour mixed with cocoa powder and sifted. All very carefully, but mix thoroughly. Pour the cooled butter along the wall of the dish and mix everything again.

Divide the prepared dough into molds. If the molds are not silicone, they must be greased with butter and sprinkled with flour. Put the cake tins in an oven preheated to 200°C (390°F) for 20-25 minutes. Cool in the oven.

While the biscuit is being prepared, you can do the cream. Mix the yolk with water, condensed milk and vanilla sugar. Without ceasing to interfere, cook the cream over very low heat until thickened. You can use a water bath. The cream should look like a regular custard.

Beat the softened butter until white, without ceasing to beat, gradually add a mixture of yolk and condensed milk. Mix everything thoroughly. You can also add cocoa (10 g) to the cream.

Cut the finished biscuit into three layers. Lay a layer of cream on top of each layer. This is easy to do with a piping bag.

Of course, you can leave the cakes like that, but in order for the product to be completely finished, it is better to cover the cakes with glaze. In a separate bowl, melt the chocolate and butter.

Using a brush, apply the chocolate icing to cakes and set. It is best to cook the frosting a little more.