Sponge cake with condensed milk and almond flour
Description
Perfect with tea and coffee. The condensed milk sponge cake turns out denser than usual and crumbles less. Delicious on its own, for example with milk, or as a base for cakes. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Separate the eggs into whites and yolks. Beat the whites with a pinch of salt until stiff peaks form.
- 2
Step 2
Beat the yolks in a large bowl with condensed milk and vanilla sugar until smooth and fluffy.
- 3
Step 3
Sift the flour with the baking powder on top.
- 4
Step 4
Add almond flour.
- 5
Step 5
Using a mixer at low speed, mix the thick batter.
- 6
Step 6
In three stages, gently fold the whipped egg whites into the batter using a spatula with a folding motion—downward and in circular motions. Try to maintain the lightness and volume of the batter.
- 7
Step 7
Carefully pour the batter into the prepared pan and bake in a preheated oven at 200 degrees until golden brown. Then reduce the heat to 180 degrees and continue baking until a toothpick inserted comes out dry.
- 8
Step 8
Remove the finished sponge cake from the pan, carefully trimming the edges. Cool on a wire rack, cover with a lid, and let the sponge cake stand for a couple of hours.
- 9
Step 9
Cut into three layers and first spread with lemon curd.
- 10
Step 10
Then spread strawberry jam on top.
- 11
Step 11
Stack the cake layers on top of each other, spreading whipped cream between them. Spread the whipped cream over the sides and top of the cake, then sprinkle with almonds, coconut, or chocolate according to your taste.
- 12
Step 12
Let it soak in the refrigerator for a couple of hours and serve.