Condensed Milk Cake Food

EASY CONDENSED MILK CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix 1 cup plus 3 tablespoons flour and baking powder together in a large bowl.
• Combine sweetened condensed milk, eggs, and melted butter in a bowl and add to the flour mixture. Beat using an electric mixer until batter is smooth and creamy. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Let cool completely. Dust with confectioners' sugar before serving.

CONDENSED-MILK POUND CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with 1 tablespoon butter.
• In the bowl of a mixer fitted with the paddle attachment, beat remaining 2 sticks butter with sugar on high speed until light and fluffy, about 5 to 8 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk together condensed milk and vanilla; add to mixer bowl and beat until combined. Remove bowl from mixer. Using a spatula, gently stir in flour, baking powder, and salt. Transfer to prepared pan.
• Bake until a tester inserted in center comes out clean, about 1 hour. Let cake cool in pan 15 minutes, then invert onto a serving platter and let cool completely.
• Glaze:Bring condensed milk, vinegar, and lime zest and juice to a simmer in a medium saucepan; cook 1 minute. Remove from heat and pour over cake.

TRES LECHES CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil and line the base and sides of a 20cm square cake tin.
• Put the egg whites in a large bowl with a pinch of salt. Beat with an electric hand whisk until foamy, about 3 mins. Keep mixing while you add 150g of the sugar, a spoonful at a time, until thick and glossy.
• In another bowl, mix the egg yolks, remaining sugar and vanilla (no need to clean the beaters first) for 2 mins, or until pale and foamy. Add the flour, baking powder and milk to the egg yolks, and use a spatula to fold everything together.
• Add a large spoonful of egg white to the cake mix, beat together to loosen the mixture, then gently fold through the remaining egg whites with a large metal spoon (being careful not to over-stir so you don't knock out too much air), until you have a smooth batter.
• Pour into the tin, smooth the top and bake for 40-45 mins until a skewer inserted into the centre comes out clean. Mix together the evaporated milk, condensed milk and 3 tbsp of the cream.
• Leave the cake to cool for 10 mins in the tin, then ease a knife around the sides. Poke holes over the surface with a skewer, then pour over half the milk mixture. After 5 mins or so, most of it should have soaked into the cake. Leave for another 5 mins, then transfer to a plate and pour over some of the remaining milk until it starts to leak a little. (Any leftover milk that won't soak into the cake can be served on the side.) Leave to cool.
• Whip the remaining cream and icing sugar together until holding soft peaks. Spread the cream over the cake and sprinkle with a little cinnamon. Can be made and chilled a day ahead. Serve in squares with any remaining soaking milk.

SWEETENED CONDENSED MILK POUND CAKE

Steps:

• Prepare your cake pan. Coat with shortening and flour. I use a very old aluminum "tube" pan. The hole is smaller than the newer ones, but use pan of your choice.
• Preheat oven to 350 degrees.
• Beat butter and sugar at high speed until soft and smooth. (I use a heavy-duty Kitchen Aid mixer).
• Add condensed milk and beat until well blended.
• Add eggs, one at a time and beat well after each addition.
• Combine flour, baking powder and salt and add one cup at a time and beat well.
• Add vanilla and beat well.
• Bake 1 hour and 30 minutes. I put aluminum foil around my pan so the crust won't get too dark. Also the last 20-30 minutes I lay foil over top to prevent the crust from being too dark.
• Alow to cool for 30 minutes before removing from pan.
• Enjoy.

COCONUT-CONDENSED MILK CAKE

Steps:

• Mix white cake and bake in 9" x 13" pan according to directions.
• When done, punch holes all over cake with wooden dowel.
• Pour condensed milk and coconut cream over cake while still warm.
• Allow to cool a little and spread with Cool Whip topping.
• Sprinkle with coconut and pecans.
• Ready to serve.
• Refrigerate uneaten portion.

30+ DELICIOUS CONDENSED MILK RECIPES (+VIETNAMESE ICED COFFEE)

Steps:

• Make your coffee using a French press or Vietnamese filter.
• Allow the coffee to bloom.
• Put the condensed milk in a glass and stir in the coffee and ice.

HOMEMADE CONDENSED MILK

Steps:

• In heavy saucepan pour milk and bring to a boil. Reduce to a simmer and cook for about 45 minutes, stirring occasionally. Stir in sugar and continue simmering 10 to 15 minutes, or until milk has reduced to 3 cups. Strain. Milk can be refrigerated for up to one week.

CONDENSED MILK POUND CAKE

Steps:

• Preheat oven to 325 degrees. Spray a 9X5-inch pan with cooking spray.
• In a medium bowl whisk together flour, baking powder, and salt.
• Using a stand mixer with a paddle attachment, cream butter and sugar together on high speed until light and fluffy, about 2 minutes.
• Add eggs one at a time, mixing well after each addition..
• Add sweetened condensed milk, vanilla extract, and almond extract and mix to combine.
• With mixer on low, add dry ingredients, scraping down the sides of the bowl to make sure everything is evenly mixed.
• Pour batter into prepared pan. Bake 60 minutes or until a toothpick inserted in middle comes out clean.
• Cool 10 minutes and then remove from pan to cool completely.

CHOCOLATE CAKE WITH CONDENSED MILK

Steps:

• Preheat oven to 350 F (180 C) and prepare cake mix according to package instructions. Pour mixture into lightly greased and floured 9x13 inch pan and bake until toothpick comes out clean (around 30 min).
• As soon as cake is done, mix together caramel sauce and condensed milk in a small saucepan on low heat, until combined and just warmed through. Remove from heat.
• Poke the cake all over with the bottom of a wooden spoon or a butter knife to get holes evenly over the top. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on top and let cake sit until cooled completely.
• Beat together whipping cream, using sugar, and vanilla for several minutes on medium high speed until soft peaks form. Spread this all over the cooled cake, and store cake until fridge until ready to serve.
• Leftovers should be refrigerated too, and this cake is yummiest cold! Enjoy!