Main Page
Festive table
Cake made from ready-made sponge cakes with condensed milk

Cake from Store-Bought Sponge Layers with Condensed Milk

Quick and tasty - even a child can make it! This cake from store-bought sponge layers with condensed milk is a recipe for anyone who loves sweets but is short on time for lengthy baking. It'll also bail out anyone who's no friend of baking - beginner cooks.

BLUE-EYED

Recipe author

Cake made from ready-made sponge cakes with condensed milk

Watch the video

Composition / ingredients

Servings:

Store-bought cake layers (A package of ready-made sponge layers. You can use wafer, shortcrust, or puff layers.)

400

Nectarines

Cherries

300

Walnuts

Condensed milk (plain, unsweetened-style, no additives)

Farmer's cheese

200

Butter

Sour cream (20%+)

Vanillin (a knife-tip's worth)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 21 % 12 g

Carbohydrates 68 % 39 g

248 kcal

GI: 33 / 36 / 31

Cooking method

Step 1:

How do you make a cake from store-bought sponge layers? Gather the ingredients. Take the butter out of the fridge ahead of time so it softens. Use good-quality, natural butter with no vegetable fats. Wash the fruit and pit the cherries if needed. Let frozen berries thaw and drain the juice. The easiest way is to put the cherries straight into a colander set over a pot.
Step 2:

If the walnuts were bought pre-shelled, be sure to wash them and dry them on a towel. Then toast them lightly in a dry skillet. Chop the nuts - not too finely - however is convenient. I like them chopped with a knife; it's fast and gives the right-size pieces. If kids are making the cake, just have them break the nuts by hand.
Step 3:

Make the cream. How do you make the cream? Put the farmer's cheese in a deep bowl, add vanillin, and blend everything. If the farmer's cheese is dry, add a little condensed milk. The cheese mixture should become soft, smooth, and uniform, with no hard lumps. Use 5% or 9% farmer's cheese - fat-free is usually too dry. You can also use homemade, farm, or soft spreadable farmer's cheese. The main thing is that it's tasty and natural.
Step 4:

In another bowl, beat the soft butter on low mixer speed until pale and fluffy, about a minute. Without stopping, gradually pour in the condensed milk. Beat until smooth, which takes a couple of minutes.
Step 5:

Add the cheese mixture to the milk-and-butter mixture and mix well, either with a mixer on low or with a regular spatula.
Step 6:

Then be sure to taste the mixture. If it's cloyingly sweet, add thick sour cream of 20%+ fat to the cream and mix everything well again.
Step 7:

The finished cream should be like thick sour cream - smooth and spreadable. It's quite sweet, but that sweetness is balanced by the tart fruit in the filling. This cream soaks the layers well, so no extra soaking syrup is needed. You spread it over the cake if you'll later coat it with crumbs, nuts, chocolate, or coconut. It's not used for piped decorations - it's too soft.
Step 8:

Assemble the cake. Put a little cream on a large plate and place the first layer on it so it won't shift. Spread an even layer of cream over it.
Step 9:

Cut the nectarines into slices 0.4-0.5 cm thick and spread them evenly over the cream. Fill the gaps with cherries. Spread another thin layer of cream over the fruit and smooth it gently.
Step 10:

Cover with the second layer, spread it with cream, and repeat the fruit layer. Cover with the third layer - the top one. Cover the top and sides of the cake with cream. The amount of cream is just right for 22 cm (9 in) layers.
Step 11:

Coat the top and sides of the cake with nuts. Leave it on the counter for about 30 minutes to soak, then put it in the fridge for at least a couple of hours to soak through and chill - it's convenient to leave the cake overnight.
Step 12:

Then decorate the cake however you like, or to fit the theme of the occasion, and serve. The cake comes out tender and well-soaked. The sponge layers go beautifully with the fruit, and the cream's creamy aftertaste and sweetness are balanced by the fruit's juiciness and tartness. Enjoy!

Ready-made shortcuts bail many people out - you just have to choose good-quality ones. Condensed-milk cream can be made many ways, and the condensed milk can be boiled too. People usually add butter, vanilla, cognac, orange or lemon juice and zest, banana, sour cream, cream, farmer's cheese, chocolate, cocoa, coffee, or nuts. In any combination, the cream is simple and quick to make, soaks the layers well, and also works for filling cream puffs. The many possible add-ins leave wide room for creativity and experiments - try them and find your taste! Active cooking time is about half an hour; the rest is for the cake to soak.
For the differences between vanilla, vanillin, vanilla extract, and vanilla sugar, and how to use and substitute them correctly without spoiling the dish, see this article.
Choose high-quality, trusted condensed milk with no vegetable fats or additives. The ingredient list should contain just two things: milk and sugar. The taste and quality of the finished dish depend on the quality of the condensed milk.