Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the specified ingredients for making a pie with boiled condensed milk. Medium eggs, flour one cup. Wash the raisins in advance and soak them in warm water. Sort the nuts and chop them. Let all products be at room temperature. Prepare a baking dish in the oven. Turn on the oven to warm up to 180 gr.
Step 2:
In a deep bowl, add eggs to 2/3 of the boiled condensed milk and beat with a mixer.
Step 3:
Add the sown flour with baking powder and sugar. I didn't add sugar, my pie came out a little sweet. For those who like sweet pastries, I recommend adding sugar.
Step 4:
Add the washed raisins and chopped nuts not coarsely (leave a handful) to the dough and mix.
Step 5:
Grease the prepared baking dish with butter or cover with baking paper. Pour the prepared dough into a mold and bake in a preheated 180 gr. oven for 35 - 40 minutes. Readiness to check with a wooden stick: it should come out of the finished cake dry.
Step 6:
Heat the milk, but do not boil, add the remaining condensed milk, mix. Mix with the remaining nuts.
Step 7:
Pour this mixture over the hot pie, cover and leave in the oven (in a warm place) for about 3 hours for impregnation. The pie can be eaten immediately, without waiting for it to soak. But with impregnation it is better.
Step 8:
Cut the finished cake into pieces and serve it with hot tea, coffee or a glass of cool milk.
Buy ready-made boiled condensed milk from a trusted manufacturer. If there are none in your region, then such milk can be prepared at home.
Curious: there is a legend that the magical properties of boiled condensed milk were discovered by Mikoyan himself – his son allegedly decided to cook a jar of condensed milk and see if it would explode, and it really exploded, and a delicious dark brown liquid splashed out on the walls of the People's Commissariat kitchen. According to other sources, they decided to cook condensed milk at the front, in soldiers' pots…
Boiled condensed milk with sugar was not produced industrially in Soviet times, but was made from ordinary condensed milk by additional cooking, right in the package. According to the "homemade" recipe, condensed milk is boiled in a water bath for several hours. Boiled condensed milk began to be produced industrially only in the post-perestroika period.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Baking powder - 79 kcal/100g
- Boiled condensed milk - 328 kcal/100g
