Strawberry condensed milk cake
Description
The recipe won’t take much time. The cake turns out very soft, so don’t try to take it out of the pan while it’s still warm—it may fall apart. If you’re not sure about your pan, use a “French shirt”: grease the pan with butter and dust it with flour or breadcrumbs. Choose strawberries that are ripe but firm so the cake doesn’t turn out soggy. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Take the butter out of the refrigerator ahead of time so it softens. Sort through the strawberries, rinse them, pat dry, and remove the stems.
- 2
Step 2
Beat soft butter with a mixer until light and fluffy.
- 3
Step 3
Break an egg into the bowl with the butter and beat with a mixer until smooth and fluffy.
- 4
Step 4
Add vanilla sugar, a pinch of salt, and pour in the condensed milk. Whisk everything until smooth and uniform.
- 5
Step 5
Mix the flour with baking powder and sift into the sweet mixture.
- 6
Step 6
Mix everything into a soft, uniform dough.
- 7
Step 7
Grease the baking dish with vegetable oil and, if needed, sprinkle with breadcrumbs or flour. Transfer the dough into the dish and spread it evenly. If the strawberries are large, cut them into 2–4 pieces and press them slightly into the dough.
- 8
Step 8
Place the tin with the cake in a hot oven. Bake at 180°C for 35–40 minutes. Cool the finished cake in the tin, then serve.
- 9
Step 9
Take out of the oven and serve warm or cooled.