Delicate, moderately sweet, for cake and pastries. The condensed milk buttercream will turn out well the first time if you follow the recipe instructions. The cream keeps its shape well and does not spread. Ideal for tops and layered cakes, as a filling for profiteroles, eclairs and baskets.
Simple recipe for cream cake with condensed milk:
Eggs - 2
Condensed milk - 200g
Corn starch - 35g
Vanillin sugar - 8g
Milk - 250g
Butter (82%) - 250g
Good appetite!
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