Since my last condensed milk pandan panettone cake. I decided to add different flavour. I have chosen ferrero chocolates as its been sitting on the bench of my pantry for months and its going to expired at of the month. Don’t like wasting food.
Thus to make it extra moist I have also added sour cream to it, which is also going to expired in 4 days. What am I going to decorate it with? Let’s try a few different design sheets that I have. With the Corona Virus restriction back on again, The fruits are so expensive to buy. Gosh!!! the eggs too are triple the price. Soon have to get some chicken to get free eggs. But where am I going to put the chicken, there are possum, cats and dogs around.
Got to feed the chicken. Soon I have to make eggless cake. Perhaps that will be my next experiment and creation. Discovered that there are few condensed milk Italian dessert on Google. Will also be looking at it later. Right now just focus on my 2 nd creations using condensed milk.
This cake is delicious, much more moist than the first with sour cream added; crunchy and a little salty chocolate flavour to balance of the sweetness of condensed milk. I know my icing sugar decoration isn’t up to standard but I know the more I practice it will definitely get there. Let’s bake!!!
395 ml condensed milk tin
1 1/4 cups Self Raising flour, keep 1 spoon for last egg
60 g butter, melted
300 g sour cream
12 Ferrero chocolate or any round chocolates with nuts
Preheat oven 170 degrees C. Grease and line bottom of a small square pan. Place condensed milk, flour, eggs; the last egg add 1 spoon of flour. Then add melted butter and sour cream into a mixing bowl, beating with hand beater until batter is smooth and well combined.
Spoon half the batter on to the prepared pan. Place ferrero chocolates in 3 rows, gently press into the batter. Next add the remaining batter over the top of ferrero chocolates. Smooth the top, gives a gentle knock to release the air bubbles.
Bake it about 50-60 minutes or until cooked through; skewer inserted in comes out clean. Switch off oven, leave cake in for about 35 minutes. Remove from oven and onto a rack to cool further about 30 minutes. Then remove from pan on to plate.
Just before serving the cake decorate the top with icing sugar on the design sheets.The last section I just glaze it with strawberry jam.
Note: Oven temperature may vary. You may need more or less time. Always check that it’s cooked through. If brown too fast cover with foil or use a dome container big enough for the pan. You can omit ferrero chocolate if you are allergic to nuts. Just use chocolates chips. Or plain chocolate biscuits.
The cake can be store in an airtight container at room temperature. You can dust the whole cake with icing sugar. You can use cream and pipe design on it. Also decorate with fruits.