Tender girl cake recipe. Cake “Milk Girl”: step-by-step recipe

The Milk Girl cake is the most suitable option if you want to try something new and tasty. The cake is simple to make; it consists of thin sponge cakes, which are prepared literally in a matter of minutes. The dough is kneaded with condensed milk with the addition of eggs and baking powder. It was condensed milk that became the reason for such an unusual name. The recipe comes from Germany and for the test, local housewives preferred to use a brand of milk concentrate, the name of which in translation sounds like “Milk Girl”.

We offer two versions of the Milk Girl cake: step by step recipe classic dessert with custard and more complex: chocolate butter cream and cherries.

Technology for making the “Milk Girl” cake (step by step)

The process of preparing the dough is quite simple and does not require effort or excess time. Feature of the process: two mixtures are prepared, dry and liquid, after which they are combined and kneaded until smooth. There is no need to beat anything for a long time, just mix, following a certain sequence. The dough should be as homogeneous as possible, and in density resemble thick dough that has not had time to stand in the cold, homemade sour cream(as for pancakes).

The Milk Girl cake consists of thin cakes. They are usually cooked in the oven. To do this, the dough is evenly spread on parchment, on which a circle of the required diameter has already been drawn. Bake at 200 degrees until a uniform golden color appears on the surface of the cake.

When assembling the cakes, you need to soak them well in the creamy mixture. These can be either simple custard or sour cream, or more complex creamy, curd, protein cream masses. The impregnation should not be cloying, since the cakes themselves turn out quite sweet. The proposed versions of the “Milk Girl” cake contain step-by-step recipes for two types of cream for this dessert: a classic custard-flavored ice cream and the simplest creamy one.

Decorating a cake does not require elaborate decor. Typically, a basic creamy mass is used to line the sides of the dessert and cover the top. Additionally, the side surfaces are sprinkled with crumbs from a more dried cake. The top is decorated with patterns or the cream is simply leveled on its surface. Sometimes the cream layer is sprinkled with small shavings made from different varieties chocolate.

“Milk Girl” cake: step-by-step recipe with ice cream-flavored custard

The original version of the “Milk Girl” cake, a step-by-step recipe for real custard for dessert. The delicate taste of the ice cream is achieved by adding butter to the cream. The product must be of very high quality, with the highest milk fat content. When using oil with vegetable additives, the creamy mass will lose its taste.

Ingredients:

370 grams of whole condensed milk;

Two eggs;

Wheat flour – 140 gr.;

10 gr. ready ripper.

One and a half tablespoons of flour;

0.3 liters of milk;

Butter “Farmerskoe”, butter – 70 gr.;

120 gr. Sahara;

High fat cream – 120 gr.

Two spoons of dry fresh starch.

Cooking method:

1. Prepare the dough for the cake. Pour condensed milk into a spacious bowl. Break the eggs into it and combine the ingredients with light beating. In a dry bowl, mix the flour with baking powder, sift the mixture twice and add to the condensed milk, whisking until smooth. It is not necessary to add all the flour at once; it is better to add gradually, 1–2 tablespoons at a time. This greatly simplifies the process; small portions of flour are easier to stir into the liquid mass and it clumps less often. In addition, gradual mixing allows you to control the thickness of the dough - depending on the quality of the flour, its rate may vary. To prevent the cakes from spreading on the baking sheet, we need to get a dough thicker than for pancakes.

2. Take a baking sheet and parchment. Cut a sheet of paper the size of a roasting pan from a roll of paper. Now we need to determine the places where we will place the dough. If the baking sheet is large, you can bake two cakes on it at a time. So, you will need a template, it can be a lid, a plate or the bottom of a metal springform mold, 22 cm in diameter. We apply the “template” to the paper, trace the outline with a pencil, turn the sheet over and transfer it to a baking sheet.

3. Form the cakes. Place no more than two tablespoons of dough in the center of the circle. Using a spoon or wide knife, carefully level it, observing the drawn boundaries. A simpler option: place the side of the springform pan on a sheet of parchment that you have already lined the roasting pan with. Place two spoons of dough in the center and spread it in an even layer, after which we carefully remove the edge.

4. Place the baking sheet in the middle level of the oven preheated to 200 degrees, bake the pieces for 6-9 minutes (until lightly browned). We immediately remove the hot cakes from the parchment with a wide spatula, but first trim the edges. To do this, take a plate of a suitable size, place it on the cake and trace it in a circle with the tip of a knife. We transfer the workpiece to a wire rack or linen towel, save the trimmings, they will be useful for decorating the cake.

5. It happens that due to the poor quality of the paper, delicate cakes are difficult to separate. If you have this problem, for the next cakes you need to thinly apply vegetable oil to the parchment.

6. Place the baked cakes on a wire rack or sheet. It is not recommended to stack the blanks; they may stick together.

7. While the cakes are cooling, start cooking custard with the taste of ice cream. We take the butter out of the refrigerator, cut it and leave it warm. Pour half a glass of milk into a small saucepan. In a cup, mix the starch with flour, pour the mixture into the milk, stir with a whisk until the dry ingredients disperse without leaving any lumps. Add sugar, add the remaining milk and stir everything well again. This time we try to dissolve the sugar crystals as best as possible. Place the saucepan on “slow” heat and, stirring continuously, boil the cream. As soon as the first signs of boiling appear, turn the heat down a little and continue cooking until the cream thickens. It is important not to overcook, the hot cream base should be thin, as it cools it will become thicker.

8. Cool the custard mixture until warm. Add the butter that has melted by this time and, stirring vigorously in a circle, bring to homogeneity. Leave until completely cooled. Pour the cold cream into a clean, dry bowl, and with a mixer, starting at low speed and gradually increasing the speed, beat until fluffy. The fat content of the cream and its temperature are important here. Only a well-chilled high-fat product can be whipped well. A quarter of an hour before whipping, move the package of cream from the “warm” compartment of the refrigerator to freezer. Many chefs recommend adding a mixing bowl and mixer whisks there.

9. Spread the thick creamy mixture onto the cooled brewed base and mix thoroughly. The cream will be ready when it acquires its characteristic smoothness.

10. Assembling the cake. Having placed one cake on a plate, apply a portion of cream on it. We lay the next one behind it, generously coat it too. Repeat until all the blanks are gone. We don’t skimp on the cream – the cakes should be well soaked. We cover the topmost cake layer with the same cream, and use it to line the sides of the dessert.

11. Let's start with the design. Break the remaining trimmings into smaller pieces and lightly dry them in a frying pan or in the oven. After cooling well, grind the biscuit pieces into crumbs with your hands. If you have a blender, it is better to use it - the process will go faster and the crumbs will be smaller. Sprinkle the sides of the cake with crumbled sponge cake, put the remaining cream into a pastry syringe and decorate the top.

Chocolate version of the “Milk Girl” cake: step-by-step recipe with buttercream and cherries

Step-by-step recipe for the “Milk Girl” cake with layers of chocolate dough and butter cream. Cherries are used for the top cream layer, the cake is decorated with grated chocolate. Cocoa powder is used to color the dough.

Ingredients:

A can of whole condensed milk;

Two large eggs;

Ready dough ripper – 15 g;

40 gr. natural cocoa powder;

Half a glass of flour.

For cream:

600 gr. cream with a fat content of at least 35%;

6 tablespoons unrefined sugar;

One gram of vanilla powder.

Additionally:

350 gr. pitted cherries;

Granulated gelatin – 3 g;

50 gr. dark chocolate.

Cooking method:

1. After pouring flour into a dry bowl, add cocoa powder and baking powder. After mixing thoroughly, sift the mixture through a fine sieve. This will saturate it with air and get rid of random impurities.

2. Break the eggs into a spacious container, add condensed milk and beat lightly. There is no need to bring the egg-milk mass to foaming; it is enough to obtain a homogeneous mixture. Combine the flour mixture with the liquid base, add gradually, adding one or two spoons, and mix well after that. The result should be a dough as thick as for making pancakes. Cocoa, as a rule, thickens the dough, and therefore gradually adding flour mixture - best way adjust its thickness.

3. As in the previous step-by-step recipe for the Milk Girl cake, draw circles on parchment paper and line a baking sheet with it. Place two spoons of dough in the center, spread it well, without going beyond the outlined boundaries. At first glance, its quantity may seem insufficient, but this is not so. When baking, the dough rises well, the cakes will not be too thin.

4. Bake at 200 degrees, the time depends on the power of the oven and on average can take from six to ten minutes. It is difficult to determine readiness by color, since the dough is dark. Before removing the pan, test the crust by pressing lightly with your fingertips. It should be soft and slightly springy.

5. Remove the hot chocolate cakes from the paper with a wide spatula and place them on a wire rack to cool. You should not stack them, they may accidentally stick together.

6. The prepared portion of dough should be enough for at least eight cakes, 22 cm in diameter. It is advisable to dry the last piece a little; it will be needed for decorating the cake. You will need to make crumbs out of it, but the soft cake will not crumble.

7. Prepare the cream. The peculiarity of preparing butter cream is the temperature of the cream; it must be well cooled. For high-quality whipping, their fat content is also important; the lower it is, the less chance of getting a high-quality cream.

8. It is advisable to cool the container in which the cream will be prepared. Place it in the freezer for ten minutes, and put the mixer whisks in there too. Once cooled, pour the cream into a bowl and begin whipping at reduced speed. As soon as they begin to increase in volume and thicken, we begin to add powdered sugar, and increase the speed of the mixer. We control the density of the buttercream - when lifting the whisks, the creamy mass should rise behind them and not fall off.

9. Prepare the cherries. If these are fresh berries, after removing the seeds, blanch them a little with a small amount sugar to soften. Then we put it in a colander and leave it there. The berries should dry well. Frozen cherries are also blanched, but only after complete thawing; canned cherries just need to be dried.

10. Prepare the gelatin, its granules should swell well, for which we fill it with cool water and leave it in it.

11. Assembling dessert. In this design, it is better to assemble the “Milk Girl” cake in a springform pan or use its side to assemble it. One by one, laying them on top of each other, generously coat the skins with butter cream. We do not use the top crust.

12. Measure out two tablespoons of cream and place in a small bowl. The remaining creamy mass divide in half. Part of it will be used to level the sides, and the other to decorate the top of the cake.

13. Place the bowl of swollen gelatin into the “water bath” container. Heat, stirring continuously, until completely dissolved. Cool the gelatin mass slightly and mix it with the cream set aside in the bowl. Place the prepared mixture into one of the bowls with cream. After stirring well, pour onto the top surface of the cake and level. Arrange the dried cherries evenly and press them down lightly. Place the cake in the “warm” compartment of the refrigerator for an hour or in the freezer for half an hour.

14. After waiting for the top layer to harden, we begin to further decorate the cake: carefully remove the sides, line the sides with the remaining cream, break the dried cake and beat it with a blender. Sprinkle the creamy layer on the sides with the prepared crumbs and sprinkle the top with fine chocolate chips.

Tricks for making the “Milk Girl” cake using step-by-step recipes - useful recommendations

Batter universal, cakes from it can be baked not only in the oven, but also in a frying pan. This technique has a small nuance: the frying pan should be thick-walled, with a diameter of up to 22 cm, but no more. Before baking a new cake, its bottom should be well moistened with oil, and the heating of the burner should be set a little higher than the minimum. A slow cooker can also be a good helper. The principle of applying dough to the bottom of the cooking bowl is the same as on parchment; the cakes are prepared in five minutes on the “Baking” program.

There are many dessert options, but they are all based on the basic step-by-step recipes for the Milk Girl cake. The composition of the dough, the kneading sequence and the baking method are unchanged. A new taste is achieved by layering the cream with fruits or berries, using various creams.

Hello, dear sweet tooth! Search good recipe cake milk girl? I have it! And as an additional bonus - cooking secrets delicious dessert And practical advice that will help you bake a delicious cake according to all the rules.

I have no doubt that some sweet lovers are encountering the name of the product for the first time. So, be familiar. Milk girl cake is a thin cake made from condensed milk, thoroughly soaked in cream. It is as tender as the name, even if you eat it with your lips. And also sweet, tall and handsome.

Don't be surprised that I immediately started talking about secrets. Milk girl is a special dessert. Simultaneously simple and intricate. So some useful tips will come in handy. Even if this is not your first time baking it.
That's why I'm here. And for your attention - step-by-step recipes for a milk girl cake at home with useful recommendations.

Classic recipe for making a milk girl cake

I won’t talk about how good the milk girl cake is. Everyone already understood this. Let's get straight to practice.

Short technological process I would describe it like this:

Kneading the dough.
Baking cakes.
Preparing the cream.
Product assembly.

The process will take up to 4 hours. The most labor-intensive part is baking the cakes. In the classic version, up to 15 pieces are obtained if you use a standard mold with a diameter of 20 cm.

But don't let time scare you. It goes quickly, and the process itself is not complicated. But you will be able to treat your loved ones to a real masterpiece of confectionery art and improve your level of culinary skills.

I immediately draw your attention to the necessary equipment. Bowls, mixer, baking sheet - you have it all. But you also need parchment on which the dough will be baked. And how good quality it is will determine how fast and successful the work will be. Baking on parchment is one of the features of the dairy delicacy.

Hence the conclusion: purchase good quality parchment with silicone coating. The dough will bake well, not stick and separate well from the paper.

And one more piece of advice. I am sure that after the first time, you will create this dessert in your kitchen. Therefore, I recommend purchasing Teflon mats. Or Teflon fabric. With such helpers, baking a milk girl will be a pleasure. The cakes will fly off on their own and form a pile. This is of course a joke, but there is some truth in it. So think about the offer.

One more recommendation. Applying dough to parchment is reminiscent of the work of a plasterer. You need to lay out the dough and level it. This is usually done with a spoon. But it takes a long time, and it doesn’t work out smoothly enough. Therefore, accessories such as a palette knife or a regular construction scraper, a new one of course, can help out here. Yes, yes, don't smile. We are the kind of cooks who can get out of any situation.

Palette knives can be purchased at art stores. Believe that he will help you out in the future. After all, with its help you can align, make beautiful other confectionery. And in the case of the dairy girl, he’s like a godsend. The cakes will be perfectly shaped. And it will help to make the sides even.

If you have a metal lattice stand, the path will be at hand. It will be possible to tip the cakes onto it so that they cool faster.
Now we can talk about products.

To prepare the dough you need to prepare:

Wheat flour 200 gr.
Baking powder 15 gr.
Condensed milk 500 gr.
Eggs 3 pcs.
A pinch of salt
Butter 80 gr.

For cream “Ice cream”:

Milk 400 ml.
Cream 200 ml. (fat content not less than 30 percent)
Butter 200 gr.
Starch 3 tbsp. with a mound
One egg
Sugar 180 gr.

Before the cooking process, I draw your attention to the fact that the order and sequence of adding ingredients is very important here. Almost like in a bread machine - everything is in strict order.

How to prepare the dough and bake the cakes

Take a bowl, sift flour into it.
Add baking powder, stir.
Place condensed milk, salt and eggs in a separate bowl. Beat with a mixer until smooth.
Melt the butter. It will need to be liquid, but cooled.
Add dry ingredients to milk mixture. This must be done quickly, while simultaneously mixing the mass with a mixer at low speeds.
Add butter to remaining ingredients. Mix everything together with a mixer. The dough is ready.
Please note - it turned out homogeneous, without a single lump of flour and quite liquid. Everything is correct, as it should be.
Take the parchment. Draw a circle on it. You can outline a round removable baking pan with a pencil.
Place parchment paper pattern side down on a baking sheet.
Apply 2 tbsp onto the circle. test. Align strictly along the circumference. The surface of the circle should also be smooth.

Now do you understand why I so insistently advised using special accessories? Of course, you can also use a spoon, but it takes longer and is of less quality. Yes, I almost forgot. The paper does not need to be greased or floured.
Place the baking sheet in a preheated oven (180 degrees). Baking time – min. 5 on average. But everyone's oven is different, so the time can be adjusted. Be guided by the browned crust.
When ready, remove the crust. Let it cool slightly. 3 – 4 minutes will be enough.
Peel off the paper.
Bake all the cakes in the same way. From this quantity you should get 14 - 15 pieces. Please note that warm pieces cannot be stacked; they will stick. Let them cool thoroughly.

If you suddenly end up with uneven circles, trim the edges with a sharp knife. This procedure must be done with cooled cakes.

The base is ready, now you can move on to the cream. Cakes respond gratefully to any cream - curd, butter, and custard. I like the combination with the “Ice cream” best.

Preparing the cream

You can begin assembling the product. This is not difficult to do, you just need to grease the cakes, placing them in a stack.
The assembled cake can be decorated as you wish.

A dairy girl will look beautiful and tasty with fresh berries, laid on top. And the sides can be smoothed with cream. Only for these purposes you need a thicker cream, for example butter. Or cream cheese, which can be prepared in 10 minutes. To do this you need to beat 500 gr. cottage cheese with a glass of sugar. Then add 250 gr. mascarpone. Beat everything together until smooth.

Coat the sides of the milk girl with the resulting cream and level with the same palette knife.

Mascarpone can be replaced with any cream cheese. Try this cream. It can also be used for other products.

A simple milk girl cake recipe for home cooking

When you need to pamper your family with something sweet and tasty, you can bake a milk girl cake simple recipe. The product will be tender, fluffy and very tasty. The simplicity is explained by the lack of decoration and smaller size.

What products are needed for the crusts?

Condensed milk 400 gr.
Eggs 2 pcs.
Flour 160 gr.
Baking powder 1 tbsp.

Cream ingredients

Heavy cream 400 ml. (fat content more than 30 percent)
Powdered sugar half a glass (200 ml.)

Preparing the cake

The treat is ready. In a homemade way, you can decorate it with nuts. If you have time, make the chocolate glaze and pour it over the top crust. Seasonal berries placed on top will also be good. Enjoy your family tea party!

Advice from personal experience. If the quality of baking paper confuses you, it is better to grease it with vegetable oil or butter. Then the dough will definitely not stick. And if you can’t buy heavy cream for the cream, use heavy sour cream. It's easier to purchase.

You can also make a chocolate milk girl cake at home. To do this, add a tablespoon of cocoa powder to the indicated proportions. The cakes will turn out to be a pleasant chocolate color. In combination with white cream it will be a real bomb. Be sure to prepare the striped miracle.

Milk girl cake recipe from Andy Chef

At one time I spent a lot of time on culinary sites, studying the merits extraordinary delicacy. I was amazed by Andy Chef's cake recipe. My friends, this is an extraordinarily delicious treat with peaches!

And what a design it is - words cannot describe it. It’s better to watch the video recipe and admire the process yourself, and at the same time learn some tricks. Which is what I propose to do. And then back to the recipe.

Ingredients for the crust:

Eggs 2 pcs.
Condensed milk 380 gr.
Butter 100 gr.
Flour 200 gr.
Baking powder 0.5 tsp.

For cream:

Cream 650 gr. (33 percent)
Powdered sugar gr. 150.(or to taste)
Jar of canned peaches.

For leveling cream and decoration:

Curd cheese 300 gr.
Cream 100 gr. (33 percent)
Powdered sugar 100 g (you can adjust the amount to your taste)
A few drops of food coloring of the desired color (optional)
A small amount of fresh berries.

For the ganache:

White chocolate without additives 100 gr.
Cream 33 percent. fat content 100 gr.

Cooking process

Beat eggs with condensed milk.
Add cooled melted butter and stir.
Add flour and baking powder, stir until smooth.
Draw a circle on the parchment.
Place the paper pattern down on a baking sheet.
Apply 2 tbsp to the circle. dough, level.
Bake the cakes at a temperature of 180 degrees. 5 – 7 min.
Prepare the cream by whipping the cream with powdered sugar.
Cut the peaches into slices.
Assemble the cake as follows. Grease the bottom cake with cream and place the next one on top.
Lubricate it with cream, and then lay out a layer of peaches. And so on. It turns out that the peaches are stacked in a circle.
Fold all the cakes in a similar manner. Leave the cake to soak for several hours.
Prepare leveling cream. To do this, you need to mix curd cheese, cream and powder. Beat. Add a few drops food coloring. Beat again to obtain an even color. Cool.
Make the ganache. Bring the cream to a boil.
Add chocolate pieces. Dissolve it while stirring. Remove from heat, cool.

Now look, in our case the ganache does not need to be cooled much. After all, we will use them to draw beautiful smudges on the cake.

Apply leveling cream to the sides and top of the cake.
Level with special spatulas.
Make drips around the edges of the cake using ganache.
Place fresh berries on top of the product.

You see how it turns out: I described cake decorating so dryly, but in fact it is a real art. But you watched the video, and my inventory is just for reinforcement.

Having looked through the selection, you probably noticed that the cake dough is prepared, in principle, the same way. Only the creams and decorations are original. And if you have any ideas on this matter, please share. The cake is wonderful, I want to present it to different types. Agreed? See you soon then!

Step 1: knead the dough.

Kneading the crust dough is very simple. First, break the steam into a deep plate chicken eggs and pour in the condensed milk. Mix everything thoroughly with a mixer to obtain a homogeneous mass.

Sift into the same plate wheat flour and baking powder for dough. Take the mixer again (however, you can do it with a regular whisk) and mix everything well. You should end up with a viscous mixture, with a consistency that is more liquid than thick.
Important: there is one little secret, if you let the dough stand 15 minutes, the cakes will turn out a little fluffier.

Step 2: bake the cakes.

While the dough is slightly resting, prepare parchment for baking. Take one sheet that fits your baking sheet in shape and size and draw a circle on it with the diameter 18-20 centimeters. If there are two circles on the parchment, then draw two, just so that they do not touch each other. Spread the paper with the circles drawn on it on top of the baking sheet.
Place a tablespoon of dough onto baking parchment and smooth it out so that it covers the entire drawn circle in a thin layer. Usually you need no more 2 tablespoons, keep this in mind.

Place the cakes in a preheated 180 degrees oven on 5-7 minutes. The dough should be browned, it is laid out in a very thin layer, so it will bake instantly.
As soon as the cakes are ready, immediately remove them from the oven, remove them from the parchment and place them on a kitchen towel or clean sheet of paper to cool. Meanwhile, prepare a new batch of cakes yourself by pouring the dough onto the parchment again and putting it in the oven until ready.
When all the cakes are ready, you can stack them on top of each other, placing baking parchment between them, and start preparing the cream while the dough cools.

Step 3: prepare the cream.

Beat the cream with a mixer with powdered sugar until foamy. In order for everything to work out as it should, the cream and all equipment for preparing the cream must be cooled. And, of course, the fat content is very important; if it is less than 30-35%, then the cream is unlikely to whip into cream.

Step 4: Assemble the cake.

The cakes and cream are ready, all that remains is the simplest thing: assembling the cake. To do this, simply stack the cakes on top of each other, generously coating each layer with whipped cream. Do not skimp on the cream, as the dough absorbs the layer very well, becoming tender and even more tasty.
At the end, coat the cake with the remaining cream on all sides and on top; if you wish, you can decorate your dessert with something else, for example, coke shavings or almond petals, I just used crushed nuts.
To make the “Milk Girl” cake even tastier, you need to let it brew; it’s best to put it in the refrigerator overnight, and enjoy the wonderful dessert only the next day.

Step 5: Serve the cake.

The Milk Girl cake is suitable for both a regular family tea party and festive table. It is easy to prepare and leaves a lot of room for imagination, so each housewife can decorate it in her own way. A cake can become a work of art, or, as in my case, have a simple, homely feel. appearance. And it will still be very tasty and beautiful!

So, what is it about the Milk Girl cake? You probably already understood everything yourself. It is easy to prepare, all the ingredients can be found, if not in the kitchen, then in the nearest store, and the taste of this dessert is simply delicious, sweet and incredibly tender! It is not surprising that many housewives rate this cake recipe as their favorite.
Bon appetit!

If you doubt the quality of the baking paper, grease it with vegetable or butter, then the cake will definitely not stick.

You can decorate the Milk Girl cake chocolate icing, any berries or nuts, all this goes well with sweet cakes and delicate cream from whipped cream.

Instead of cream, if suddenly your nearest store doesn’t sell thick enough cream, you can use sour cream; it is whipped with powdered sugar in the same way.

The Milk Girl cake is a famous dessert consisting of thin cake layers generously coated with cream. The recipe originally appeared in Germany. At its core, it contained locally produced condensed milk under the brand Milch Mädchen, which translated into Russian means “milk girl”. Later the dessert reached our compatriots. And although another brand of condensed milk is already used in an adapted form, the name of the cake remains the same.

After soaking, the cakes turn out incredibly tender, light and juicy, and each piece of this delicacy literally “melts in your mouth.” Ice cream, which is a combination of whipped cream and custard, perfectly complements the taste. This mixture tastes like melted ice cream, which is where the name “plombirny” comes from.

Ingredients:

For the test:

condensed milk - 370 g;
eggs - 2 pcs.;
flour - 140 g;
baking powder - 10 g.

For cream:

milk - 300 ml;
flour - 1.5 tbsp. spoons;
potato starch - 2 teaspoons;
sugar - 120 g;
butter- 70 g;
cream 33-35% - 120 g.

Cake “Milk Girl” step by step recipe with photos

Combine condensed milk with eggs. Stir with a whisk until the components combine into a single homogeneous mass.
Sift the flour with baking powder and add to the egg-milk mixture. Stir until the flour lumps are completely dissolved. The consistency of the dough is similar to that of pancakes.
On the back side of the parchment paper, draw a circle with a diameter of 20-21 cm (circle a lid, plate or other object of suitable size with a pencil). Place 2 full tablespoons of dough in the center and distribute evenly, without going beyond the drawn boundaries.
Bake the cake for 5-10 minutes at 200 degrees (until lightly browned). Immediately remove the hot cake from the parchment sheet. Sometimes milk cakes do not separate well from the paper - this happens if the parchment is not of very high quality. If such a problem occurs, before applying the next portion of dough, it is necessary to lubricate the paper with a thin layer of oil - this will prevent sticking.
We trim the edges of the hot cake onto a plate of suitable diameter. We save the trimmings for sprinkling the cake. Using the same principle, we bake and cut the remaining pieces. In total you will get 6-7 thin cakes.
Ice cream for the “Milk Girl” cake recipe
Pour half a glass of milk into a small saucepan, add flour and starch. Stir thoroughly until the dry ingredients dissolve.
Add sugar, add the remaining portion of milk and place the mixture on low heat. Cook the cream, stirring constantly. As soon as the mixture boils, remove the pan from the heat.
Cool the custard until warm. Add the melted room temperature butter. Stir vigorously until the texture is homogeneous.
Whip cold cream until thick.
Mix custard and cream mixture. You should get a smooth and homogeneous filling cream.
Assembling the cake. Place one cake layer on a plate and apply a generous portion of cream. Place the next cake layer on top, coat it again, etc. We do not skimp on the cream - the cakes must be soaked thoroughly.
Coat the top and sides of the dessert. Using a blender, grind the scraps of dough remaining after baking the cakes into fine crumbs and sprinkle over the sides of the cake.
Place the dessert in the refrigerator for 2-3 hours or overnight for complete soaking. Surface finished product can be decorated with whipped cream or any other way.
We cut the dessert into portions and enjoy the most delicate taste of milk cakes. The “Milk Girl” cake with ice cream is ready!

Enjoy your tea!

Baked goods based on condensed milk have a rich creamy taste. German is especially gentle sweet pie with the original title "The Milky Maiden". How to make a Milk Girl cake at home? Here are a couple of interesting recipes.

Cake "Milk Girl", step-by-step recipe with photos

Ingredients

Flour 200 grams Powdered sugar 150 grams

Number of servings: 12
Cooking time: 25 minutes

Cake "Milk Girl" with peaches

The dough for this recipe is very easy to prepare. You only need 4 ingredients, which you don’t even need to beat with a mixer. Dairy baked goods are very soft and moist with cream and fruit.

Required Products:

flour - 200 g;
eggs – 2 pcs.;
condensed milk – 1 standard can;
baking powder - 1 tbsp. l.
canned peaches – 600 g;
light fruit syrup - 4 tbsp. l.;
coconut flakes - 0.5 cups;
heavy cream – 3 cups;
vanilla extract - 2 tsp.
cream cheese(suitable varieties - ricotta, Philadelphia, ricotta) - 450 g;
powdered sugar – 150 g.

Calculations are given for 8-12 servings.

Preheat the oven to 180° C. Mix flour and baking powder in a bowl. In another bowl, combine eggs and condensed milk, stir with a fork until smooth. Combine with the flour mixture and stir well again.

Place a sheet of parchment paper on a baking sheet. Draw a circle on it with a diameter of 23-25 cm (you can circle the bottom of the pan with a pencil). Pour a little dough into the middle of the circle and distribute it into a thin layer, according to the drawn shape. Place the baking sheet in the oven and bake for 5 minutes. Take out the cake and carefully separate it from the paper. 6 more cakes are baked in the same way.

In a bowl, mix powdered sugar, vanilla essence and cream cheese, beat until smooth. Add cream and beat again until a fluffy cream forms. Separate an incomplete glass of cream for decoration.

A drop of cream is dripped onto a plate or stand. Place the cake on top and press down. Lubricate with cream, put on a second layer of sponge cake. Apply cream again and add some diced peaches. Repeat until all cakes are used. Using a pastry bag, cover the sides and top of the cake with cream and sprinkle coconut flakes. The top is decorated with sliced peaches. The space between the slices is filled with fruit syrup. For better soaking, place the cake in the refrigerator overnight.

Cake “Milk Girl” in a slow cooker

According to the above recipe, baking can be prepared in a slow cooker. The algorithm of actions is as follows:

mix the dough and beat it with a mixer;
coat the multicooker bowl vegetable oil without smell;
pour 2 tbsp into a bowl. l. dough for 1 cake;
set the “baking” mode, bake for 5 minutes;
Remove the crust from the bowl and place on a plate to cool.

On the Internet you can find many step-by-step recipes for the Milk Girl cake with photos. The delicacy is prepared with raspberries, cherries, poppy seeds, almonds, chocolate... Maybe you can come up with your own version?