Cream with condensed milk for a sponge cake dessert

Description

A very simple condensed milk cream for a sponge cake requires only high-quality ingredients: margarine, spread, or poor-quality condensed milk will not provide the same richness and density as a good cream. Therefore, use butter with at least 80% fat content and real condensed milk (you can also use caramelized condensed milk in the same proportion).

Instructions

1. 1

   Step 1

   

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   Beat the soft butter with a mixer.

2. 2

   Step 2

   

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   Gradually add the condensed milk.

3. 3

   Step 3

   

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   Then add the cognac and beat everything together.

4. 4

   Step 4

   

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   The cream turns out dense, delicious, and spreads very easily over the cake.

5. 5

   Step 5

   

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   You can use it not only for sponge cake batter, but also for other homemade flour-based dishes.