Microwave Cake

In just 5 minutes you can cook a fluffy cake in the microwave with a gentle creamy cream. Such a dessert will not leave anyone indifferent.

Microwave Cake
Average: 4 (5 votes)
Estimateapply
Time:
60 minutes.
Servings:
6 people
Complexity:
Easily
Type of kitchen:
Method of preparation:
Suitable for:

Ingredients

Microwave cake sponge cake:

  • 3 eggs
  • 100 gr. Flour
  • 100 gr condensed milk
  • 50 city sahara
  • 50 g butter
  • 1,5 tsp razrыhlitelya

Microwave cream cake:

  • 100 gr apple juice with pulp
  • 100 gr condensed milk
  • 100 g butter
  • 1 egg
  • 2 tbsp sugar
  • 2 tbsp flour

+ 100 ml of apple juice and 2 tablespoons vodka for impregnation

The recipe for cooking at home

Author: /
  1. Start by making a cake biscuit. Hammer eggs in a bowl and leave for 15 minutes at room temperature. Cut the butter into pieces, put in a small bowl and put in a water bath. Remove the bowl from the water bath and leave to cool completely, mix with condensed milk. Sift the flour through a sieve together with the baking powder in a separate bowl and stir.
  2. Beat eggs until foam and pour sugar in a thin stream. Beat egg mass for about 5 minutes at high speed. Then mix the flour mixture and knead the homogeneous dough. Gradually pour the mixture of condensed milk with oil, continuously stirring the dough with a spatula.
  3. Pour the dough into a mold (a silicone baking dish or a special microwave oven mold will do) and send it to the microwave. Cook the cake in the microwave for 6 minutes at 800 watts. After the beep, leave the mold inside the microwave for a minute.
  4. Take out the mold, cover with a light towel and leave at room temperature until completely cooled. Meanwhile, make cream for the cake. Mix condensed milk with apple juice and mix thoroughly with a whisk until smooth.
  5. Add sugar and flour to the mixture and mix with a whisk again. Put the saucepan with cream on a small fire and, stirring constantly, bring to a thickening (consistency of thick custard or fat sour cream). Remove the pan from the heat, cover and leave to cool completely.
  6. Remove the butter from the refrigerator and leave for half an hour at room temperature. Remove the cooled biscuit from the mold and cut lengthwise into equal 3 or 4 cake layers, soak them evenly with a mixture of apple juice and vodka. Beat melted butter with a mixer until fluffy.
  7. Without ceasing to whip the butter, add the whole custard to it on a spoon. Lubricate the cake with soaked cakes, coat the surface and sides of the cake with the remaining cream and send it to the refrigerator for a couple of hours. Remove the finished cake from the refrigerator, decorate to your taste and serve. Enjoy your meal!

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