Cake made of ready-made sponge cakes with condensed milk

Step-by-step cooking

1. Step 1:

   

   How to make a cake from ready-made sponge cakes? Prepare the products. Remove the butter from the refrigerator in advance, it should become soft. Take high-quality and natural oil corresponding to GOST, without vegetable fats. Wash the fruits and, if necessary, remove the seeds from the cherries. Let the frozen berry thaw and drain the juice. It will be more convenient to do this by putting the cherries immediately in a colander installed in a saucepan.

2. Step 2:

   

   If the nut was bought peeled, be sure to wash it and dry it on a towel. Then lightly dry in a dry frying pan. Chop the nuts not very finely, in any convenient way. I like it when the nut is chopped with a knife, it's fast and the required size of crumbs is obtained. If the cake will be prepared by children, then let them just break the nuts with their hands.

3. Step 3:

   

   Prepare the cream. How to make a cream? Put the cottage cheese in a deep bowl, add vanilla and punch everything with a blender. If the cottage cheese is dry, add a little condensed milk. The curd mass should become soft, plastic, homogeneous, without hard lumps. Cottage cheese is better to take 5% or 9%, fat-free, as a rule, too dry. You can also take homemade, farm or soft cottage cheese in the form of pasta. The main thing is that it is delicious and natural.

4. Step 4:

   

   In another bowl, beat the soft butter at low speeds of the mixer, until light and fluffy, about a minute. Without stopping whipping, gradually pour in the condensed milk. Whisk the mass until smooth, it will take a couple of minutes.

5. Step 5:

   

   Add cottage cheese to the milk mass and mix well, you can use a mixer at low speed, you can use a regular spatula.

6. Step 6:

   

   Then be sure to try the mass. If you feel sickly sweet, add thick sour cream with a fat content of 20% to the cream, mix everything well again.

8. Step 7:

   

   The finished cream should be like thick sour cream, plastic, homogeneous consistency. The taste is sweet enough, but this sweetness is balanced by the presence of sour fruits in the filling. This cream impregnates the cakes well, no additional impregnation is required. They cover the cake on top, if it is subsequently sprinkled with crumbs, nuts, chocolate, coconut chips. It is not used for decoration, it is too liquid.

9. Step 8:

   

   Assemble the cake. On a large dish, drop a little cream and place the first cake, so it will not shift. Apply an even layer of cream on it.

10. Step 9:

    

    Cut the nectarine into slices 0.4-0.5 cm thick, spread them evenly over the cake on top of the cream. Put a cherry in a free space. On top of the fruit, apply another small layer of cream and gently smooth it out.

11. Step 10:

    

    Cover with the second cake, smear it with cream and repeat the fruit layer. Cover with the third cake, it will be the top. Cover the top and sides of the cake with cream. The amount of cream is just enough for cakes d 22 cm.

12. Step 11:

    

    Sprinkle the top and sides of the cake with nuts. Leave it on the table for 30 minutes for impregnation, then put it in the refrigerator for at least a couple of hours for further impregnation and cooling, it is convenient to leave the cake overnight.

13. Step 12:

    

    Then decorate the cake at your discretion or according to the theme of the occasion and serve it to the table. The cake turns out to be tender, soaked. Sponge cakes are in good harmony with fruits, the creamy aftertaste of the cream and its sweetness are balanced by fruit juiciness and sourness. Enjoy your meal!