Cake with boiled condensed milk cream
Origin of the recipe
This recipe is a modern take on the classic Russian cake "Medovik," using ready-made sponge cake layers (or even cookies) instead of traditional honey layers. The video shows how to assemble the cake from two baked layers and cover it with a butter and condensed milk cream. The finishing touch is a sprinkling of finely chopped nuts. This cake is tender, flavorful, and perfect for a holiday table or family tea party. It's quick and easy to make.
What do you need for cooking?
Ingredients
For the cakes:
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Ready-made sponge cakes with prunes (you can buy them or bake them yourself)
For the cream:
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Butter
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Boiled condensed milk
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Powdered sugar
For decoration:
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Nuts (walnuts, hazelnuts or almonds)
Kitchen utensils
- Knife
- Mixer
- Blender
- Spatula or trowel
Step-by-step recipe:
Step 1:
Prepare the cake layers: If using pre-made cake layers, simply lay them out on the counter. If baking your own, bake two cake layers, each 18–20 cm in diameter, cool, and then cut each in half horizontally.
Step 2:
Prepare the cream: Place 500 g of butter in a mixer bowl and mix briefly. Add 100 g of boiled condensed milk and 50 g of powdered sugar (optional).
Step 3:
Beat until smooth and homogeneous.
Step 4:
Assemble the cake: Place the first layer of frosting on a plate. Spread a generous layer of frosting over it.
Step 5:
Cover with the second cake layer and spread with cream again.
Step 5:
Finish the assembly: place the third cake layer on top, spread with cream, and cover with the fourth cake layer.
Step 6:
Spread the frosting over the entire cake, covering the top and sides. Use a spatula to ensure an even coating.
Step 7:
Crush 100 g of nuts into crumbs. Carefully sprinkle the mixture over the cake on all sides, pressing the crumbs into place with your hands.
Step 8:
Place the cake in the refrigerator for 2-3 hours - this will allow the cream to set and make the cake easier to cut.
Cooking tips:
If the cream is too runny, add a little powdered sugar or beat longer – it will thicken.
The cake layers can be replaced with ready-made shortbread or sponge cookies - you'll get a no-bake honey cake.
Don't chop the nuts too finely—large crumbs will add texture and crunch.
For a beautiful appearance, use a cream spatula to create an even surface.
The cake can be decorated with chocolate shavings or berries - this will add contrast and color.
Store the cake in the refrigerator – it will retain its shape and taste for up to 3 days.
