Cake of condensed milk

Description

Can the cake be delicious without flour, butter and a thick layer of cream? I will answer You "Yes!" Offer a recipe of an interesting cake, which you can eat even those who are afraid to get better! Dessert will especially appeal to lovers of honey or caramel baking, since the taste and flavor of the cake is stunning! The secret of the taste lies in one simple and unusual (for me anyway) the procedure for the preparation of ingredients. Recipe found on food network for lovers of PP, weight loss and in that spirit, but adapted a little for themselves. So, anyone wondering how to get "boiled condensed milk" without the condensed milk - you are welcome ✿

Ingredients

Dry milk

4 Tbsp
Oat flakes

4 Tbsp
Yogurt

200 ml
Chicken egg

3 piece
Leavening agent

1 tsp
Sugar

4 Tbsp
Vanilla

1 pinch
Dry milk

4 Tbsp
Milk

300 ml
Sugar

2 Tbsp
Vanilla

1 pinch

Cooking

Prepare the dough the First step will be our secret how to cook "boiled condensed milk" without the condensed milk) it is necessary to fry the milk powder in a dry frying pan until Golden brown. Powdered milk can be taken ANY fat content, even nonfat (SOM) - the taste and flavor does not suffer! The recipe used 25% of first CM (not for losing weight, of course, but was prepared similarly from skim).

Fry the milk powder need to be constantly stirring on low heat to a nice Golden hue. In addition to shade you will clearly smell caramel. Smells divine! The procedure of roasting takes more than 3 minutes, BUT you need to be on the alert, because CM is very fast burning!

In a bowl, mix the oatmeal (flakes), fried milk, sugar and yogurt. Add the baking powder, leave to swell. By the way, oatmeal can be ground into flour, but this is not required, as in the finished dish it doesn't feel!

Meanwhile, divide the eggs into whites and yolks. The yolk and mix up the dough. Protein whisk until peak.

Carefully stir the two components, add the vanilla and pour the batter into the pan.

Bake at 180 degrees for 10-25 minutes. Baking time depends on the thickness of the layer, ie in which the diameter of the form You will bake the dough. I bake in standard baking sheet (comes with oven), the thickness of the dough not more than 1 cm Such a way I'm most comfortable, that would not bother with the cutting of the cake along. Therefore, choose a convenient time, the diameter of the mold and check the readiness test with a dry stick. My cake was baked for 12 minutes. (The first time I baked in the form of d=26 not more than 25 minutes). In the photo the cake is already cut into 4 squares.

While the cakes bake make the cream "boiled condensed milk" Repeat the procedure with the toasted milk powder until Golden brown. Once again, what you want to cook on low heat stirring constantly for 2-3 minutes. Add the sugar and vanilla.

Fried CM gradually, in small portions, dilute with milk, stir to avoid lumps.

Proverjaem cream for 8-10 minutes until thick. Remove from heat and let cool slightly. Apply warm on warm cake layers, so the cake is better saturated. The density of the warm cream as low-fat sour cream cools it gets denser (as if swells).

Cream in color, taste and aroma resembles a real boiled condensed milk. The texture of the cream a little bit with the grains, but the finished product did not feel it. The finished product is given time to brew and to soak (cold) for at least 2 hours.

I kept the cake the whole night in the fridge and what comes out of it) the Cream is absorbed fully, the cakes are soft and juicy. The aroma from the cake is stunning! Bright smells like condensed milk and caramel. The taste of the cake juicy, with a pleasant caramel sweetness. Not afraid to say that the cake is similar (to taste) in the honey or ginger.

The cakes are well soaked so that the cake remains soft and juicy more than 3 days. Notice that the cake tastes much better the day after baking when the cakes will absorb all the cream. The taste becomes more intense and caramelized.

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