Cake with Vertical Layers

by Editorial Staff

If you want not only to feed tasty food, but also to surprise your loved ones and guests, then I suggest you prepare a cake with vertical cakes. This is an amazing dessert that will delight everyone!

Summary

Cook Time	2 hour
Total Time	2 hour
Course	Dessert
Servings (Default: 15)

Ingredients

Egg – 9 Pieces
Sugar – 240 Grams
Flour – 270 Grams
Boiled condensed milk – 500 Grams
Cream cheese – 400 Gram
Vanilla sugar – 30 Grams
Strawberry – To taste (for decoration)
Powdered Sugar – To taste

Instructions

Prepare your ingredients.
I beat each biscuit separately. To do this, combine 3 eggs, 10 grams of vanilla and 80 grams of regular sugar and beat until fluffy.
Continuing to beat, add 90 grams of sifted flour.
The dough should be fairly firm. Place it on a baking sheet lined with parchment and flatten.
Bake the sponge cake at 180 degrees for about 15-18 minutes.
Roll the sponge cake and leave to cool. Bake the rest of the biscuits in the same way.
Then cut each layer of biscuit in half and brush with the selected cream. I have boiled condensed milk.
Gently roll the biscuit into a roll. Then put it on the second layer and keep rolling.
Here’s what you get as a result.
Whip cream cheese with powdered sugar. Since the condensed milk is very sweet, I add quite a bit of powder.
Cover the cake with butter.
And decorate it to your liking. Leave the cake to soak for an hour and a half.
The cake is ready.

Enjoy your tea!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.