Fantastic Almond Cake with Condensed Milk Foam
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Who doesn’t remember the moments when inspiration in the kitchen urges us to try something new? This fantastic almond cake with condensed milk foam was created on a night of inspiration when the desire to make a dessert was stronger than fatigue. The result is a delicious combination of textures and flavors, perfect for any occasion, whether it’s a party, a gathering with friends, or simply a moment of personal indulgence.
The history of almond and condensed milk cake
Almond cakes have a rich history, often associated with festive desserts. Almonds are not only a source of refined taste but also essential nutrients. Combined with condensed milk, this dessert becomes a true delicacy. Condensed milk, with its creamy texture, adds an extra layer of sweetness, and the resulting foam is simply irresistible.
Ingredients
*For the base:*
- 8 eggs
- 8 tablespoons granulated sugar
- 8 tablespoons flour
- 2 tablespoons cocoa
- A good handful of blanched, lightly roasted almonds
- Almond essence
- A pinch of salt
*For the cocoa cream:*
- One packet of cocoa cream (optional)
- 400 ml cold milk
- Or: 100 g sugar, 2 tablespoons cornstarch, 3 tablespoons cocoa, all boiled together with 400 ml milk for a homemade cocoa cream
*For the condensed milk foam:*
- 225 g condensed milk
- 200 g liquid cream
- One packet of gelatin
- Cold water to hydrate the gelatin
*For soaking:*
- Burnt sugar syrup (or water and sugar syrup)
Preparation method
1. Preparing the base:
Start by preheating the oven to 180°C. Prepare a baking pan by lining it with parchment paper to prevent sticking.
2. Beating the yolks:
Separate the yolks from the whites. In a large bowl, beat the yolks with a pinch of salt and 3 tablespoons of granulated sugar until you achieve a thick, bright yellow foam. Add a few drops of almond essence for flavor.
3. Preparing the egg whites:
In another bowl, beat the egg whites until stiff peaks form. Gradually add the 5 tablespoons of sugar, one at a time, continuing to mix until you achieve a glossy and firm foam.
4. The combination:
Gently fold the egg whites into the yolk mixture. Use a spatula and mix with wide movements to preserve the air in the egg whites.
5. Adding the dry ingredients:
Sift the flour, cocoa, and crushed roasted almonds over the wet mixture. Slowly mix until everything is well combined.
6. Baking the bases:
Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for 30-40 minutes. You can check if it’s done by using a toothpick: if it comes out clean, the base is perfect.
7. Cooling:
Remove the pan from the oven and let the base cool on a wire rack.
8. Preparing the syrup:
In the meantime, you can prepare the burnt sugar syrup. Boil water with sugar until it completely dissolves, letting it simmer for a few minutes until it becomes slightly viscous.
9. Cocoa cream:
If you choose to use the packet cocoa cream, follow the instructions on the package, adding the cold milk. Alternatively, prepare your homemade cream by mixing all the mentioned ingredients and simmering them over low heat.
10. Preparing the condensed milk foam:
Hydrate the gelatin in cold water. Once it softens, melt it over a double boiler, being careful not to boil. Mix the melted gelatin with the condensed milk and let it cool. Whip the liquid cream until firm, then combine it with the condensed milk mixture. Refrigerate for about 2 hours, stirring occasionally.
11. Assembling the cake:
Once the base has completely cooled, soak it well with the burnt sugar syrup. Spread the cocoa cream evenly over the surface. Refrigerate the cake for half an hour.
12. Finalizing:
Add the condensed milk foam on top of the cocoa cream and decorate with grated chocolate, if desired. Leave the cake in the fridge until morning.
13. Serving:
When you’re ready to serve, cut the cake into squares and enjoy every bite. It’s perfect alongside a cup of coffee or a fragrant tea.
Useful tips:
- Roasted almonds add an intense flavor, but you can also use walnuts or hazelnuts if you prefer.
- If you want to save time, the packet cream is a good option, but homemade preparation will give you a fresher taste.
- You can also add a layer of fresh fruit between the cocoa cream and the condensed milk foam for a touch of freshness.
Frequently asked questions:
- Is the cake suitable for vegans? No, as it contains eggs and milk.
- Can I replace the condensed milk? You can use coconut milk or a plant-based alternative, but the texture will be different.
- How can I store the cake? You can keep it in the fridge, in an airtight container, for 3-4 days.
The nutritional benefits of almonds include vitamins E, B2, magnesium, and antioxidants, making this cake a healthier choice than many other desserts.
Now that you have all the necessary information, all that’s left is to start cooking. I assure you that the result will please everyone who gets the chance to indulge in this fantastic cake! Enjoy!
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12
Who doesn’t remember the moments when inspiration in the kitchen urges us to try something new? This fantastic almond cake with condensed milk foam was created on a night of inspiration when the desire to make a dessert was stronger than fatigue. The result is a delicious combination of textures and flavors, perfect for any occasion, whether it’s a party, a gathering with friends, or simply a moment of personal indulgence.
The history of almond and condensed milk cake
Almond cakes have a rich history, often associated with festive desserts. Almonds are not only a source of refined taste but also essential nutrients. Combined with condensed milk, this dessert becomes a true delicacy. Condensed milk, with its creamy texture, adds an extra layer of sweetness, and the resulting foam is simply irresistible.
Ingredients
*For the base:*
- 8 eggs
- 8 tablespoons granulated sugar
- 8 tablespoons flour
- 2 tablespoons cocoa
- A good handful of blanched, lightly roasted almonds
- Almond essence
- A pinch of salt
*For the cocoa cream:*
- One packet of cocoa cream (optional)
- 400 ml cold milk
- Or: 100 g sugar, 2 tablespoons cornstarch, 3 tablespoons cocoa, all boiled together with 400 ml milk for a homemade cocoa cream
*For the condensed milk foam:*
- 225 g condensed milk
- 200 g liquid cream
- One packet of gelatin
- Cold water to hydrate the gelatin
*For soaking:*
- Burnt sugar syrup (or water and sugar syrup)
Preparation method
1. Preparing the base:
Start by preheating the oven to 180°C. Prepare a baking pan by lining it with parchment paper to prevent sticking.
2. Beating the yolks:
Separate the yolks from the whites. In a large bowl, beat the yolks with a pinch of salt and 3 tablespoons of granulated sugar until you achieve a thick, bright yellow foam. Add a few drops of almond essence for flavor.
3. Preparing the egg whites:
In another bowl, beat the egg whites until stiff peaks form. Gradually add the 5 tablespoons of sugar, one at a time, continuing to mix until you achieve a glossy and firm foam.
4. The combination:
Gently fold the egg whites into the yolk mixture. Use a spatula and mix with wide movements to preserve the air in the egg whites.
5. Adding the dry ingredients:
Sift the flour, cocoa, and crushed roasted almonds over the wet mixture. Slowly mix until everything is well combined.
6. Baking the bases:
Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for 30-40 minutes. You can check if it’s done by using a toothpick: if it comes out clean, the base is perfect.
7. Cooling:
Remove the pan from the oven and let the base cool on a wire rack.
8. Preparing the syrup:
In the meantime, you can prepare the burnt sugar syrup. Boil water with sugar until it completely dissolves, letting it simmer for a few minutes until it becomes slightly viscous.
9. Cocoa cream:
If you choose to use the packet cocoa cream, follow the instructions on the package, adding the cold milk. Alternatively, prepare your homemade cream by mixing all the mentioned ingredients and simmering them over low heat.
10. Preparing the condensed milk foam:
Hydrate the gelatin in cold water. Once it softens, melt it over a double boiler, being careful not to boil. Mix the melted gelatin with the condensed milk and let it cool. Whip the liquid cream until firm, then combine it with the condensed milk mixture. Refrigerate for about 2 hours, stirring occasionally.
11. Assembling the cake:
Once the base has completely cooled, soak it well with the burnt sugar syrup. Spread the cocoa cream evenly over the surface. Refrigerate the cake for half an hour.
12. Finalizing:
Add the condensed milk foam on top of the cocoa cream and decorate with grated chocolate, if desired. Leave the cake in the fridge until morning.
13. Serving:
When you’re ready to serve, cut the cake into squares and enjoy every bite. It’s perfect alongside a cup of coffee or a fragrant tea.
Useful tips:
- Roasted almonds add an intense flavor, but you can also use walnuts or hazelnuts if you prefer.
- If you want to save time, the packet cream is a good option, but homemade preparation will give you a fresher taste.
- You can also add a layer of fresh fruit between the cocoa cream and the condensed milk foam for a touch of freshness.
Frequently asked questions:
- Is the cake suitable for vegans? No, as it contains eggs and milk.
- Can I replace the condensed milk? You can use coconut milk or a plant-based alternative, but the texture will be different.
- How can I store the cake? You can keep it in the fridge, in an airtight container, for 3-4 days.
The nutritional benefits of almonds include vitamins E, B2, magnesium, and antioxidants, making this cake a healthier choice than many other desserts.
Now that you have all the necessary information, all that’s left is to start cooking. I assure you that the result will please everyone who gets the chance to indulge in this fantastic cake! Enjoy!