Do you know what a biscuit is? Culinary experts say that it is a confectionery product or confectionery “bread” that is prepared using sugar, flour and eggs. It should also be noted that biscuit dough is the basis of many cakes and even cookies.

Biscuit recipe with photo

It’s no secret that such a dessert can be prepared using different ingredients. Sour cream, cocoa, kefir, milk and even whey are often added to it. But this pie tastes best with condensed milk. This sweet product makes homemade delicacy fragrant and simply unique.

Since preparing a sponge cake for this simple but very tasty pie requires the use of:

• large chicken eggs - 3 pcs.;
• condensed milk (room temperature) - 1 full can;
• wheat flour, pre-sifted - about 230 g;
• baking soda + sour cream for slaking - 1 incomplete dessert spoon;
• oil for greasing the mold (vegetable) - 1 large spoon.

It should immediately be noted that the recipe for the dessert in question does not require the use of granulated sugar, since condensed milk is a very sweet dairy product.

Knead biscuit dough

A sponge cake made with condensed milk is made quite quickly. First you need to knead the base. This process is carried out in a classical way. The egg yolks are carefully separated from the whites. Having laid out the components in different dishes, they begin to process them. Add fresh condensed milk to the yolks and mix thoroughly. You can use a mixer or whisk for this.

Having received a homogeneous and aromatic mass, proceed to preparing the proteins. They are placed in a deep bowl and quickly blended using a blender. As soon as the protein foam becomes stable and fluffy, it is added to the condensed mixture. Baking soda is also added to it, which is quenched with a small amount of sour cream.

At the very end, sifted flour is poured into the resulting homogeneous base. A sponge cake made with condensed milk will turn out to be as tasty and tender as possible if the dough for it was mixed thoroughly using kitchen equipment.

We form the product and bake it

What's next? Sponge cake with condensed milk should be prepared in a special heat-resistant form with high sides. It is heated in the oven and then greased with oil. Next, put all the dough into the bowl, which is immediately sent to a heated cabinet.

In order for the dessert to become fluffy and completely baked, it should be cooked for about 45-53 minutes over low heat (150 degrees).

Serving

The finished biscuit with condensed milk is carefully removed from the oven. After the cake has cooled slightly in the mold, it is transferred to a cake pan. It should be noted that this dessert turns out to be very tender. Therefore, it is necessary to carry out the described actions extremely carefully, otherwise the pie will fall apart. It is advisable to serve this delicacy to the table along with tea.

Bake chocolate sponge cake with condensed milk in a slow cooker

To prepare such an unusual dessert we will need the following components:

• vanillin - 1 g;
• cocoa powder - 1.5 tbsp. l.;
• sunflower oil - about 60 ml;
• light flour - approximately 140 g;
• baking powder - 1 large spoon;
• beet sugar - about 60 g;
• condensed milk - approximately 200 g;
• table salt - 1 pinch;
• Any chocolate paste - approximately 90 g;
• medium-sized chicken eggs - 3 pcs.

Preparing the base

Before baking a sponge cake with condensed milk in a slow cooker, you should knead the chocolate dough. To do this, chicken eggs are mixed with sugar and a pinch of salt. Next, beat them at high speed with a mixer until fluffy and white.

Condensed milk is poured into the resulting mixture and everything is mixed again using a hand whisk.

Having achieved homogeneity, refined oil is added to the ingredients. The dough is thoroughly mixed again. You can use a mixer for this, but at low speed.

After sifting wheat flour, cocoa powder, baking powder and vanillin, they are also added to the base. After this, the ingredients are mixed with a regular spoon until the dough is smooth.

How to form a biscuit and bake it in a slow cooker?

The baking bowl in the multicooker has a non-stick coating. But despite this, we still recommend lubricating it with oil (vegetable).

After placing all the chocolate dough in the container, close it with a lid. Next, set the required mode. To obtain a fluffy sponge cake, use the “Baking” program. As a rule, this mode is designed for 60 minutes, but if desired, the cooking time for homemade pie can be reduced to 45 or 50 minutes.

How to present it to the family table?

After the multicooker informs you about the end of the baking mode, keep the biscuit in the closed device for about 5 more minutes. Next, carefully remove the pie. This can be done with a spatula, or by turning the baking bowl over.

Having placed the dessert on a beautiful cake plate, they immediately begin to decorate it. Completely different products are used for this. Some sprinkle the pie with powdered sugar, some grease it with icing, cream or jam, and some simply lay out pieces of fruit or berries. In any case, all such activities should be carried out only after the dessert has partially cooled.

This unusual biscuit with condensed milk should be served with tea or a cup of coffee.

Delicate and not stale for a long time, the sponge cake is popular with both those with a sweet tooth and housewives, because its preparation takes very little time, and the set of ingredients for it is minimal. However, there are many options for preparing biscuit dough. Among the leaders is a sponge cake made with condensed milk, which always turns out airy and very tasty.

Biscuit recipe with condensed milk

The history of biscuit began in the Middle Ages in England - there it was used to make crackers, which sailors took on long journeys. Later, in the 17th century, biscuits were improved by French chefs and became widespread throughout the world. At the same time, in each country, culinary specialists bring their own secrets to the preparation of dough for this dessert, which expands its range.

Unfortunately, history has not preserved the name of the person who first decided to use condensed milk to prepare biscuit dough. But the original recipe itself turned out to be very popular. As with a simple sponge cake, eggs and flour must be added to it, which are thoroughly beaten in a strictly defined order.

There is no need to add sugar to biscuit dough made with condensed milk, since condensed milk itself is very sweet. If desired, granulated sugar is still added, but in small quantities. The biscuit prepared in this way can be served as a main dish, or you can:

• soak in fruit syrup;
• pour chocolate;
• Cut into cakes and layer with cream.

You can use the same condensed milk as a layer for a biscuit dessert. Only, if you use ordinary liquid condensed milk for the dough, then for the layer it is better to boil it, beat it with butter, sour cream or other ingredients. You can buy boiled condensed milk or brew it yourself. Boil it without opening the jar, placing it in a pan of water. The main rule in this case is that the water level should always be higher than the can of condensed milk.

When preparing a sponge cake, there are several rules and “nuances” that will help make the dessert incredibly tasty and fluffy:

1. Place the biscuit in the already preheated oven.
2. To prepare the dough, use premium flour, having previously sifted it.
3. It is better to beat egg whites and yolks separately. Beat the whites first in a cold container with a cold whisk - this way they will be more fluffy. The yolk, on the contrary, should stand at room temperature before beating.
4. If the eggs can be beaten with a mixer, then you need to mix all the ingredients only by hand - so that the sponge cake turns out to be porous.
5. Do not open the oven during baking to prevent the sponge cake from falling off.
6. It is necessary to remove the finished biscuit from the mold only after it has cooled.
7. In addition, when preparing biscuit dough, it is important to remember that you need to stir and beat the ingredients quickly. Otherwise, the biscuit will turn out “rubbery”.

Classical

• Time: 1 hour.
• Number of servings: 5.
• Calorie content: 265 kcal/100 g.
• Purpose: for breakfast or as dessert.
• Cuisine: French, English.
• Difficulty: easy.

The baked goods have a delicate taste with a caramel tint and remain fresh and soft for a long time. The sponge cake turns out fluffy and tall, which allows, if necessary, to divide it into cake layers and use it for further preparation of the cake. But even without a layer, dipped in chocolate or coated with cream on top, the sponge cake will decorate any table.

Ingredients:

• eggs – 2 pcs. (if you need a more fluffy sponge cake, you can take 3-4);
• condensed milk – 1 can;
• wheat flour – 200–250 g;
• butter – 5 g;
• potato starch - 1 tbsp. l. no slide.

Cooking method:

1. Beat the eggs with a whisk until a thick, stable mass forms.
2. Add condensed milk to the egg mixture. If the milk is very thick, place the jar in hot water for 10 minutes.
3. Add starch and half the flour, whisk until smooth and without lumps.
4. Add the remaining flour in small portions, stirring constantly. The dough should be thick but flow freely.
5. Before distributing the dough into the molds, they must be heated and greased with oil.
6. Fill the molds halfway with dough.
7. Bake the biscuit for 40 minutes in the microwave, in the oven or in a slow cooker on the “Baking” mode. After the time has passed, the biscuits should be left to cool completely (another 10–15 minutes) in the oven, and only then removed.
8. Check the readiness of the dough with a wooden spatula or skewer by piercing the biscuit. If, after removing it from the dough, the spatula/skewer remains dry, then the baked goods are ready and can be served. You can cut the baked goods into layers for further layering no earlier than 4 hours after they are ready, and soak them only after 8 hours.

Lazy chocolate sponge cake with condensed milk

• Time: 40 min.–1 hour.
• Number of servings: 5.
• Calorie content: 270 kcal/100 g.
• Purpose: dessert.
• Cuisine: English.
• Difficulty: easy.

An appetizing, aromatic sponge cake with condensed milk with a pronounced coffee taste, which can be eaten immediately after baking, or soaked in rum or cognac filling. For additional taste and beauty in the photo, you can sprinkle powdered sugar, nuts on top, and decorate with fresh fruits and berries. The simplicity and speed of preparation allow you to use the recipe even in the most emergency cases.

Ingredients:

• condensed milk with natural coffee – 1 can;
• eggs – 2 pcs.;
• baking powder - for 500 g of dough;
• flavoring - to taste;
• sugar (optional) – 50 g (two level tablespoons);
• flour – 200–300 g;
• salt - a pinch.

Cooking method:

1. Using a whisk, beat the eggs.
2. Baking powder and salt are added to the egg mass.
3. Half the flour is sifted and mixed into the eggs until the lumps are completely dissolved.
4. Add condensed milk with natural coffee.
5. Add the remaining sifted flour in parts.
6. The mold is filled with dough and placed in the oven at 180–200 °C.
7. After 35–40 minutes, turn off the oven and leave the biscuit inside for another 20 minutes.

Chocolate in a slow cooker

• Time: 1.5 hours.
• Number of servings: 6.
• Calorie content: 275 kcal/100 g.
• Purpose: for tea/coffee for breakfast or dessert.
• Difficulty: easy.

This recipe for sponge cake with condensed milk is perfect, for example, for the hot summer months, when you don’t want to turn on the oven again, as well as for cases when the oven is busy preparing the main dishes for the arrival of guests. At the same time, the result - a soft, satisfying and aromatic cake - will not leave anyone indifferent. The top of the baked goods can be additionally decorated with wafer flowers, sprinkled with chocolate chips, or simply cut into small pieces and served with fresh berries.

Ingredients:

• vanillin – 1 g;
• cocoa powder – 1.5 tbsp. spoons (a little more, according to your own taste);
• sunflower oil (refined) – 60 ml;
• flour – 140 g;
• raisins - 50 g;
• baking powder - 1 tbsp. l;
• sugar – 60 g;
• condensed milk – 200 g;
• salt - a pinch;
• chocolate paste (or a bar melted in a water bath) – 90 g;
• eggs – 3 pcs.

Cooking method:

1. Eggs are mixed with sugar and salt. Beat the resulting mass with a mixer until foam forms.
2. Add condensed milk to the resulting emulsion and mix with a whisk until smooth.
3. Add chocolate paste, raisins, and vegetable oil to the dough. Mix again (you can use a mixer at low speed).
4. Gradually, in small portions, add flour, cocoa, baking powder, and vanillin.
5. The resulting mass is thoroughly mixed with a spoon until completely smooth.
6. The finished dough is poured into a greased mold and placed in a slow cooker for 1 hour. Let it cool there a little.

Biscuit with sour cream and condensed milk

• Time: 1 hour.
• Servings: 6–7.
• Calorie content: 295 kcal/100 g.
• Purpose: dessert, basis for making cakes.
• Cuisine: Australian.
• Difficulty: medium.

A hearty, tasty biscuit that is perfect for a quiet family tea party and as a holiday treat for guests. Using this recipe, you can bake sponge cakes, light cakes or delicate rolls with a wide variety of fillings from cream, berry-fruit jam, preserves or boiled condensed milk. You can bake the dessert in advance a day or two before the celebration - the baked goods remain fresh and soft for a long time, retaining their taste and aroma.

Ingredients:

• condensed milk – 1 can;
• sour cream – 250 g;
• eggs – 2;
• sugar – 1 tbsp;
• baking soda – 1 teaspoon (without a slide);
• flour - 1.5 cups.

Cooking method:

1. Mix condensed milk and sour cream until smooth.
2. Add eggs, sugar and soda and mix thoroughly.
3. Add flour. Do this in parts, stirring thoroughly each time so that no lumps remain.
4. Grease the mold with soft butter or margarine and lightly sprinkle with semolina.
5. Bake in the oven at 170–180°C until golden brown.
6. Before putting it in the oven, it is best to divide the resulting dough into two parts - this way it will bake faster. Subsequently, the resulting sponge cakes can be greased or soaked in cream made from sour cream and sugar (1 cup each), filled with glaze, sprinkled with coconut flakes, and decorated with fruit or marmalade.
7. If desired, each cake can be cut in half again and assembled into a multi-layer cake that will please both household members and guests.

Coconut biscuit with condensed milk

• Cooking time: 1 hour.
• Number of servings: 7.
• Calorie content: 270 kcal/100 g.
• Purpose: dessert.
• Difficulty: medium.

An original, airy, tender and aromatic sponge cake made from condensed milk, which is in no way inferior in taste to store-bought Raffaello sweets. Coconut sponge cakes are perfect with coffee, tea, hot chocolate or milk. The dish will decorate any dessert table, will please even the most demanding gourmets and will become a favorite treat for children and adults.

Ingredients:

• eggs – 4 pcs.;
• coconut flakes – 100 g;
• vanillin – 1 pack;
• flour – 200 g;
• starch - 1 tbsp. l.;
• baking powder – 1 sachet;
• condensed milk with creme brulee flavor – 1 can;
• salt - to taste (pinch);
• sugar or powdered sugar - to taste, but not more than 100 g.

Cooking method:

1. Beat the egg whites until stiff foam. Mix the yolks with starch, vanillin, salt, sugar (powdered sugar).
2. Add baking powder to flour, mix.
3. Mix whites, yolks, flour, add coconut.
4. Pour condensed milk into the dough.
5. Pour the dough into prepared greased molds.
6. Bake at 180–200 °C.
7. After cooling, you can serve.

Video

Tell me, can you call yourself a chocomaniac? Personally, I honestly can’t. Because I only want chocolate sometimes. But if I want, I can sit down a lot at once. During one of those “moments of wanting,” I came across a recipe for chocolate-covered almonds, and I couldn’t pass it up. Of course, we had to tinker with the candies, but it was definitely worth it.

Ingredients for approximately 1 kg of sweets:

400 g almonds

250 g sugar

2/3 tsp. ground cinnamon (if you don’t like it, you don’t have to use it)

400 g chocolate (I use 59% cocoa)

Preheat the oven to 180 degrees. Place almonds on a baking sheet and place in the oven. Fry, stirring occasionally, for about 10-15 minutes.

Pour sugar, cinnamon and toasted almonds into a small ladle, pour in 60 ml of water.

Place over medium heat and cook, stirring constantly, until the sugar has the consistency of caramel. In this case, each nut should be covered with caramel.

Place the nuts on the parchment and arrange them so that they are separated from each other and do not stick together into one lump when the caramel hardens.

Cool the nuts completely.

Melt the chocolate in a water bath or in the microwave. Pour nuts into it and mix well.

Take two forks and place one nut at a time on a parchment-lined tray.

Place in the refrigerator until the chocolate hardens completely.

Candies can be stored in a tightly closed container for up to 1 month.

Bon appetit!

Our dear guests!

It's no secret that we all love to eat well, and one of our favorite dishes is Chocolate Covered Almonds. Therefore, many people, especially our beloved women, sooner or later wonder: . A simple recipe was written especially for you, which briefly and clearly explains how to make Chocolate-Dipped Almonds at home. Here, all the recipes are written in simple, understandable words, so even the most inexperienced cook can easily prepare. For this purpose, special recipes have been created with detailed photographs and step-by-step descriptions of the preparation steps. By following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material still do not understand, how to cook almonds in chocolate, then we suggest you look at our other recipes.

*** COMPOUND ***

200 grams of almonds;

100 grams of chocolate (bitter, milk - whichever you prefer);

4 tablespoons cocoa;

1 tablespoons powdered sugar

*** COOKING METHOD ***

Hello, dear readers! You can buy it, or you can make it yourself. It's so easy that even a child can do it. If you want to open the door to the wonderful world of cooking for your children, then this is a great option to start learning with. Moreover, children have a known sweet tooth and will be happy to prepare such sweets.

Only you, of course, turn on the oven for them yourself, since it is known that matches are not a toy for children. Let it warm up to 100°C, while you and your children pour the almonds onto a baking sheet. Our oven got hot very quickly, so feel free to put a baking sheet with nuts in it, let them dry over low heat at low temperature for 30-40 minutes.

Meanwhile, melt the chocolate in a water bath without stirring! At the same time, children will learn that there is also a water bath in the kitchen. For this, we take one larger pan, pour water into it, and break the chocolate into pieces into another smaller one.

When the water in a large saucepan boils, the chocolate will begin to melt. Let it melt slowly, and we sift the cocoa onto baking paper in a fairly thick layer.

Now dip the almonds in chocolate and then roll them in cocoa. No need to do this by hand). Although the kids would love it. Because then we won’t get chocolate fingers, but chocolate fingers). It is convenient to do this using a spoon with holes or a slotted spoon.

Place the almonds in a sieve and shake lightly to remove excess cocoa. Sprinkle with powdered sugar and serve. Let the kids serve this dish to the table. They will certainly be proud that they made such beauty. And great, this will be a wonderful incentive for them to enjoy preparing other dishes.

And then the moment will come when you come home tired from work, and a magnificent dinner prepared by children’s hands will be waiting for you. But this is in the future. In the meantime, the whole family enjoys eating chocolate-covered almonds.

Do you know what this splendor grows? In the Mediterranean, China in Central Asia, Western Tien Shan, the Caucasus, Crimea, etc. It likes to grow at altitudes of 800-1600 meters above sea level.

Almond blossom is an unforgettable sight. It blooms around March-April, and in some places it can even bloom in February, and its fruits ripen in June-July. Almonds begin to bear fruit at the age of 4-5, and fruiting continues for 30-50 years.

I started making homemade chocolate relatively recently and am already so passionate about this activity that I am completely ready to give up store-bought chocolate. Moreover, we don’t have high-quality chocolate in our stores. But many housewives are afraid to make chocolate at home, believing that this is a rather complicated and lengthy process. In this recipe I will show that this is completely wrong.

The main point of making chocolate at home is recrystallizing the chocolate. Oh, this is a scary word that almost all novice chocolate makers are afraid of :)

A few words about recrystallization.
Recrystallization must be done so that the finished chocolate does not melt at room temperature and in your hands. I carry out the recrystallization process only when I prepare chocolate for guests, so that it does not melt on the table before consumption.

To make almond chocolate you don’t need a lot of ingredients:
Cocoa liquor should be chopped into small pieces with a knife or grated and sent to a steam bath to melt.

The heat should be medium, the water should not boil too much. The container with cocoa liquor must be covered with a lid to prevent steam from entering the chocolate. This cannot be allowed!

Now I rub cocoa butter. I do this with a knife, but you can also use a grater.

As soon as the cocoa mass melts a little, add cocoa butter to it and mix. Cover again with a lid and leave to melt.

Now you can start working on the almonds. I always take not roasted, but simply dried almonds. It is crispy and does not need to be fried further. Decide right away how many almonds you need to decorate the chocolate, put the rest of the almonds in a food processor and grind them.

I like the chocolate to have pieces of almonds in it. If you want to grind almonds straight into dust, then this should be done in a blender, not in a food processor.

While I was grinding the almonds, the cocoa liquor and cocoa butter were almost melted, but there were still a few lumps in the mixture that had not melted.

Just stir lightly with a spoon and these lumps will melt. At this stage it is important not to overheat the chocolate. The temperature should not be higher than 50 degrees. If you don’t have a kitchen thermometer, then touch it with your finger. The chocolate should be hot, but you can safely hold your finger in it. When all the lumps are melted, remove the chocolate from the heat and cool to a temperature of 27 degrees. I simply place the bowl of chocolate in a saucepan of cold water and add a few ice cubes. There should not be a lot of ice, the water should not be icy.

Now the chocolate needs to be stirred constantly and it will cool down. After 5 minutes the mass will thicken slightly.

The cooling process took me about 10 minutes. Again, if you don’t have a thermometer, measure with your finger. The chocolate is not warm at all. Now I return it to the steam bath and heat it to a temperature of 30 - 32 degrees. Chocolate is warm, but colder than the temperature of your palm. I turn off the fire.

At this stage you can start adding fillers. First of all, I add softened butter. The butter will give the chocolate a more delicate taste.

I stir the oil.

Queue for ground almonds.

At this stage the mixture will thicken slightly, so you need to carefully mix the almonds into the chocolate.

Finally, I add condensed milk. The milk must be taken out of the refrigerator in advance and allowed to warm to room temperature.

The milk must be mixed into the chocolate very well so that you don’t get white, unfrozen stripes.

It turns out to be quite a thick aromatic mass. It seems that a couple more minutes and the chocolate will harden and you won’t have time to pour it into the mold. Don't worry, it only seems so because of the thickness of the mass.

Chocolate can be poured into small silicone molds, but I pour it into a regular plastic container. I don’t cover it with film, the finished chocolate falls out of it just fine.

I level the chocolate mass with a spoon.

I decorate with whole almonds. I lightly press the tonsils into the chocolate.

I cover the container with a lid and put it in the refrigerator for about 40 minutes. After that, the still soft chocolate needs to be cut into pieces right in the container. If this is not done, then after complete hardening it will be difficult to cut it.

I specially cut it into different pieces, because not everyone will want to eat a large piece of chocolate, and for some, a small piece will not be enough. I cover the container again with a lid and put it in the refrigerator until it hardens completely, you can put it in the freezer. It will be faster this way.

After complete hardening, the chocolate falls out of the mold well. Due to the large amount of almonds in the chocolate, the chocolate is slightly soft, but does not melt at room temperature and in your hands.

The cut shows that there are a lot of nuts in the chocolate.

The aroma is simply enchanting. This chocolate tastes sweet, not bitter and, thanks to the butter, slightly tender. I think you can imagine how fragrant natural chocolate smells.

I also suggest looking at my other homemade chocolate recipes:
Apricot chocolate

These recipes are much simpler than the one I described above. If you are a beginner, then start with the simplest recipe.

Cooking time: PT01H00M 1 h.