Milk Sponge Cake Mix
3 tablets of biological yeast
2 soup spoons of wheat flour
3 soup spoons of warm water
3 soup spoons of condensed milk
Cream Filling
200g of unsalted butter, softened
1 can of condensed milk (minus 3 soup spoons)
5 eggs
1 tea spoon of salt
1 soup spoon of grated lime zest
approximately 900g of wheat flour
a beaten egg with milk for brushing
Milk Sponge Cake Mix
3 tablets of biological yeast
2 soup spoons of wheat flour
3 soup spoons of warm water
3 soup spoons of condensed milk
Cream Filling
200g of unsalted butter, softened
1 can of condensed milk (minus 3 soup spoons)
5 eggs
1 tea spoon of salt
1 soup spoon of grated lime zest
approximately 900g of wheat flour
a beaten egg with milk for brushing
Milk Sponge Cake Mix
In a bowl, crumble the yeast, then add the flour, warm water, and condensed milk
Mix well, cover, and let it rise in a warm place until doubled in volume (about 30 minutes)
Cream Filling
Bata the softened butter until light and fluffy
Add the condensed milk and continue beating until smooth. Reserve
Bata the eggs until frothy, then add salt, grated lime zest, and mix with the risen sponge cake
2 Gradually add three times the amount of flour, mixing well with a spoon each time
Mix in the reserved cream filling
Cover and let it rest in a protected and warm place for about two hours
3 Preheat the oven to 180°C
Knead the dough on a floured surface, making circular motions and adding the remaining flour
Open the dough with your hands into a rectangle, spread the chosen filling (see panettone with guava, panettone with prestige filling, and panettone with figs and nuts), and roll up the dough like a roulade
4 Cut the rolled-up dough into three pieces and place them in molds of 500g each, filling to 2/3 of each one
Let it rise again for about an hour, then brush with the beaten egg mixed with milk
Bake at 150°C for about an hour.
