Cake with condensed milk and sour cream

High, fragrant and delicious pie - it always turns out! Cake with condensed milk and sour cream is ideal for those who love sweet homemade cakes. It is prepared very simply and cannot fail to turn out regardless of the culinary experience of the hostess. It is ideal as an independent treat for evening tea or as the basis for a complex cake with cream.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 11 % 7 g
Fats 15 % 9 g
Carbohydrates 74 % 46 g
284 kcal
GI: 2 / 0 / 98

Cooking method

Cooking time: 1 h 20 min

To prepare a pie with condensed milk and sour cream, we begin with the preparation of eggs. To make the pie look lush and airy, do not take them out in advance, beat them cold as soon as they are taken out of the refrigerator. It is better not to drive everything into the container at once, first into a cup, then pour into a bowl for whipping. This will help to avoid trouble if one of the eggs was not too fresh.

Add sugar to the eggs, beat until a fluffy foam forms. The mass will increase by about half and noticeably turn white. Add liquid condensed milk to the whipped mass. It is not necessary to replace it with boiled even as part of an experiment - the taste and texture will turn out completely different.

Beat the mixture well, then add sour cream. Whisk again, add soda and bring it with a mixer until smooth.

Sift the whole portion of flour into a separate dry bowl. In this recipe, it is fundamentally important not to sprinkle flour with a mixture of eggs, condensed milk and sour cream, but on the contrary - pour the flour with liquid.

Pour all the liquid mixture onto the sifted flour and knead the dough. At this stage, we do not use a mixer - it will destroy the air bubbles formed during the connection process and reduce the result of sifting flour to zero. Stir with a spoon, fork, wooden or silicone spatula. In this case, we will be able to get the most lush, light and airy pie.

The finished dough looks like a sponge cake, but a little thicker than the classic version, most of all resembles thick homemade sour cream. The form is lubricated with oil, thickly. Pour out the dough, level it a little with a spatula and send it to the oven, preheated to 180 degrees. The process of baking this pie lasts about an hour, we check the readiness with a wooden skewer.

We take the finished pie out of the oven, take it out of the mold (it can be hot) and cool it on the grill. After complete cooling, cut into portions and serve to the table, supplemented with jam, jam, sour cream whipped with powdered sugar or other sweet additive.

Delicious tea party!

Calorie content of the products possible in the dish

  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream with 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Condensed milk with sugar - 324   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Baking soda - 0   kcal/100g
  • Chicken egg - 80   kcal/100g

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