This recipe features a moist and tender sponge cake made with condensed milk, eggs, and flour, and is layered with a rich and silky cream made with whipped cream, condensed milk, and a hint of vanilla.
The cake is easy to assemble and perfect for any occasion. Whether you’re hosting a dinner party or simply want to treat yourself to a decadent dessert, this cake is sure to impress. So follow the simple step-by-step instructions and enjoy the most delicious and unforgettable cream cake you’ve ever tasted!
For the cake layers:
- Sweetened condensed milk – 300g
- Eggs – 3 (total weight with shells 195g)
- Salt – 1 pinch
- All-purpose flour, sifted – 180g
- Baking powder – 10g
For the cream:
- Heavy cream (33%) – 500g
- Sweetened condensed milk – 80g
- Vanilla sugar – 10g
Whisk the eggs with a pinch of salt for 3-4 minutes, add sweetened condensed milk, flour, and baking powder.
Grease parchment or a silicone mat with butter, and spread half of the batter (330-340g) into a thin even layer. Bake at 360°F for 6-7 minutes until done. Repeat with the second layer.
To make the cream, whip cold heavy cream with vanilla sugar until stiff peaks form. Then add sweetened condensed milk in a thin stream, beating at medium speed.
Cut the cooled cake layers into four parts and spread the cream between them, covering the sides as well. Chill the cake in the fridge for 2 hours, and decorate as desired.
This cream cake recipe is a true gem for any dessert lover. The cake layers are incredibly moist and tender, while the cream is silky smooth and sweet. It’s a perfect treat for any occasion, and you won’t be able to resist a second slice.