Large Sweetened Condensed Milk Cake!

Good evening!

     It is so nice to be able to find some time for a homemade dessert; I am normally too tired and/or busy after work, but this time I made it my goal for the evening. I didn’t have any special ingredients, but, luckily, I found a whole can of sweetened condensed milk in the cupboard, yay! The recipe in itself is simple and the preparation is very ordinary, but the baking time is 1 hour and 30 minutes. (By the way, check out my Instagram how-to video!)

Sweetened Condensed Milk Cake22429409_10155935644224575_352259105_o.jpg

  • 135 gr. butter (approximately)
  • 2 ½ cups sugar
  • 340 gr. condensed milk
  • 6 eggs
  • 3 ½ cups flour
  • 2 teaspoons vanilla (I used 1 packet of Dr. Oetker powder)
  • 1 ½ teaspoons baking powder (I used 1 packet of Dr. Oetker powder)
  • ½ teaspoon salt

      Start off by pre-heating your oven to 350 degrees Fahrenheit/170-180 degrees Celsius. In a large mixing bowl, beat your butter and sugar together on high speed for a few minutes. Next, add in your sweetened condensed milk and beat until it is smooth. One by one mix in your eggs and then gradually add your flour. As the original recipe did not state when to add the baking powder and salt, I decided to add them along with vanilla all in one go at the end. Once you have mixed everything into a uniform mixture, you will have a thick and creamy batter. I poured mine into a silicone bundt cake form, which I buttered and floured. I baked for exactly 90 minutes, but I sheltered my cake with aluminum foil after the first 30 minutes, as the crust becomes brown very quickly.

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     Keep an eye on your cake as it is baking, because the key is to have a nice crust and soft inside. I removed the foil the very last 7-8 minutes and, consequently, my crust came out a little too brown, so be careful. Allow your cake to cool before serving it; I took advantage of the chilly weather and kept it on the balcony for 5 minutes before removing it from the cake form. I also used a grater, as the bottom baked for too long. However, the inside was perfect, so I’m very happy about that. I’d much rather have a slightly over-baked crust than a raw inside!

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     Generally, it is a sweet and fluffy cake, perfect for tea or even breakfast. My favorite part is cutting a slice, because you’re instantly hit with that lovely smell of sweetened condensed milk 🙂

Until next time!

– Zi

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