Thick cream for condensed milk cake

Very tasty and easy to prepare cream is perfect with a sponge cake! I read a culinary recipe for making cream for a condensed milk cake in a magazine on making cream fillings for cakes. And so I decided to cook my own cake cream according to the proofread recipe. I will say one thing – you will get an extraordinary taste. Despite the fact that the preparation of this cream will take a little more than an hour of your time – you will be satisfied with the result when you start eating, besides, there is a large selection of cake blanks on sale now, which will only have to be smeared. It remains to proceed with the preparation of our cream.

Daria ☼

Recipe author

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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 7 % 5 g

Fats 45 % 34 g

Carbohydrates 49 % 37 g

465 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 1 h 20 min

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Fill the cans with condensed milk with water and start cooking on low heat for no more than one hour. Then we will take out cans of condensed milk from the pan and cool it. Soften the butter and combine it with condensed milk. Using a mixer, mix these components until the cream is obtained. Add the nuts and cocoa crushed in advance to the cream, mix well. The food is ready to give the cake a new taste!
We will smear our cake with the finished cream. Now it remains to enjoy the magnificent combination of flavors of condensed milk cake cream with cake. We wish you a pleasant appetite!