Cake made from corn sticks and toffee. Chak-chak from corn sticks and toffee Chak-chak from corn sticks and condensed milk

This easiest chak chak recipe whatever you could think of. I don’t know exactly where my mother read it, but such I remember from childhood. Back then, the most important thing was to meet a modest budget, and this option was the best in every way. Simple, cheap, and very, very . Now you will see for yourself. Although, recipes from our childhood probably always seem the most delicious. Even if they are the most unpretentious, all the same ...

So, from corn sticks.

We will need:

3 pack. corn sticks

4 tbsp condensed milk

1 tbsp butter

coconut flakes

Cooking:

Melt the butter on a very slow fire, add condensed milk there. It is better to do this not in enamelware, otherwise it will definitely burn. The mass should warm up well and become homogeneous.

Pour all three packages of corn sticks and shavings into a large container. From above, pour the resulting cream in a thin stream, distributing it over the entire surface.

Then the sticks need to be mixed very quickly. If you hesitate, then the corn can quickly get soaked and turn into "porridge". For the same reason, increasing the amount of cream is also not recommended. Cake made from corn sticks lay on a dish with a slide.

Such a chak-chak is prepared very quickly, and scatters instantly. Delicious!

Everyone in childhood probably tried a cake made from corn sticks and toffee. This cake is loved by children from the USSR along with an anthill. It is very tasty, light, suitable for children with gluten intolerance, it is prepared simply and relatively quickly. And no matter how much I cooked it, it is eaten one of the first on the table. I just loved it as a kid!

Compound:

• 500 g toffees
• 180 g butter
• 2 packs of 130 g corn sweet sticks

Recipe for corn sticks and toffee cake:

1. For this cake, you need such toffees as in the photo, there are also Golden Key. Dairy products are not suitable in tiles.

   

   candy toffees

2. We remove the wrappers from the toffees, put the sweets in a larger bowl or saucepan (we will put 2 packs of sticks there later and knead, estimate the required size in advance), put the butter and put it in a water bath to melt. It is best to take a wide bowl. In a water bath, it turns out to melt longer, but nothing will definitely burn.

   

3. The sweets gradually melt, the butter too, we must be patient and stir occasionally.

   

   mix

4. Still stirring. We do not leave the spoon in the bowl, it sinks there.

   

   Ready sweet mix

5. When the mass becomes homogeneous, the oil is completely mixed with the toffee mass, pour out the corn sticks and knead well right in the water bath. This is where promptness is needed. I pour out 1-1.5 packs, knead well, then add the remaining sticks and knead again.

   

   

   Add sticks and stir

6. When the corn sticks are evenly covered with butter and toffee mass, put them in a mold or directly on cling film and quickly tamp. If you spread it on cling film, then tamping, of course, is more convenient, but it will not turn out so beautifully. Must be topped with a layer food film and form a large "sausage", press it with your hands.

   I took a detachable baking dish with a diameter of 26 cm. Put corn sticks with toffee in the form and press down, level with a spoon. We take out the cake in the cold to harden. On a cold balcony, my cake froze a little more than 1 hour.

   

   Tamping into shape

7. Take the cake out of the mold.

   

   The cake is ready

Cake of corn sticks and toffee is ready, you can cut and serve.

Bon appetit! This amount makes 6 large servings, but it is eaten like seeds!

Olga Soldatova recipe author

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Hello friends! Today we will cook not a classic, but an unusually tasty chak-chak. Of course, this is not real, the name is conditional, but the configuration is very similar. It only takes three ingredients to make it. And it turns out it is tender and airy, with a thin caramel crust. This corn chak chak quickly prepared, the ratio of products in the composition is not very critical.

It all comes down to the selection of good toffees, it can be either “Kis-Kis” or “Golden Key”, but it is important to pay attention to how the candy wrappers are separated so as not to complicate cooking by clearing candy from pieces of paper. But even this can be overcome if you first hold them in warm water, but why make extra moves?

Selection of corn sticks - the larger, the better. But this is no longer critical, you can use those that are - it does not affect the taste. It’s just that the larger they are, the more beautiful and appetizing this dessert will look.

The recipe includes:

• 150-200 grams of corn sticks
• 250 grams of toffee
• 150-200 grams of butter

Free the toffees from the candy wrappers and, together with the butter, melt them over medium heat, stirring constantly so as not to burn the caramel. Melt to a completely homogeneous mass.

The pot needs to be bigger. After obtaining high-quality caramel, remove the pan from the stove, add corn to it and mix gently, but quickly, so that the caramel does not have time to harden, but it hardens very quickly.

Stir so that each corn is bathed in caramel. and immediately transfer to a large dish in a slide, in the form of an anthill. You can give the shape of a sausage and, after hardening, cut into portioned pieces, in the form of small cakes.

The cooled dessert should be put in the refrigerator for at least 1 hour, after which it can be served at the table. Taste is amazing, try it. Happy tea!

Chak-chak is a sweet from the countries of the East, which is made from dough and soaked in honey. In this recipe, we will use corn sticks and prepare a simplified version of chak-chak, which will not leave indifferent all the sweet tooth. Instead of honey, we will prepare an impregnation of condensed milk and butter. Chak-chak is served in the form of a slide, and the dessert is ready to eat after hardening.

To prepare chak-chak from corn sticks, take the following ingredients.

For impregnation, we need high-quality butter, which we cut into small pieces and put in a saucepan. Add condensed milk.

Send to a small fire. While stirring, bring the butter to melt. Cool the prepared impregnation.

Add corn sticks to a container with impregnation and mix well. It is convenient to use a large deep bowl. Add the sticks to the bowl and pour in the cream. Gently mix all the sticks with condensed milk.

Take a suitable flat bowl. Lay out the soaked sticks in a slide. Top with chopped walnuts. Send to the refrigerator for a couple of hours.