I made a small cake topped with condensed milk whipped cream on a sponge cake. I baked 4 small cakes by dividing the parchment space on a square frame, letting it cool and filling it with cream. Simple but delicious. I filled it with cream and added different toppings with chocolate, strawberry jam, and coconut flour. Add your favorite toppings and enjoy.

♥ Ingredient

Mold size 20cm

5 eggs

125g sugar

5g vanilla extract

35g unsalted butter

40g milk

140g soft flour

150g ice cream

Condensed milk 45g

Chocolate

Strawberry jam

Condensed milk

Coconut Powder

Dried Strawberries

♥ Recipe

1. Place a bowl of eggs over a pot of hot water, add sugar and vanilla extract.

2. Keep stirring and lower the bowl when the temperature of the custard reaches about 40 degrees.

3. Place a bowl of butter and milk over the melting pot in a double boiler and heat (about 50-60 degrees).

4. Beat egg juice on high speed to create thick foam and beat on low speed for about 2 minutes to create foam.

5. Sift the flour and mix well, then remove the egg and butter bowl from the pot, add a little flour and mix well.

6. Put the mixed flour into the main dough, mix well, divide into four places, put in the oven at 175 degrees Celsius for about 35 minutes.

7. Add condensed milk to the whipped cream and beat until it forms condensed milk cream.

8. After cooling, use chopsticks to cut open an area to place the cream filling in the middle.

9. Squeeze a lot of condensed milk fresh cream and enjoy different flavors by adding different ingredients.