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 that are prepared in literally 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: a step-by-step recipe for a classic dessert with custard and a more complex one: chocolate with 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 homemade sour cream that has not had time to stand in the cold (as for pancakes).
The Milk Girl cake consists of thin cake layers. 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 types of 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 tablespoons 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, we begin to prepare 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 the 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 chocolate dough layers and buttercream. 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 tends to thicken the dough, so gradually adding the flour mixture is the best way to 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 little sugar to soften them. 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. Divide the remaining cream mass 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
The batter is 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.
For 5 cakes
- 1 can (400 g) condensed milk;
- 2 eggs;
- 1 cup (160 g) flour;
- A sachet (10 g) of baking powder;
- A pinch of salt.
For cream
- 250 g (pack) of cottage cheese or package (300 g) of Mascarpone cheese;
- 1.5 cups (300 g) yogurt;
- A third of a glass (70 g) of powdered sugar;
- 1 sachet (10 g) vanilla sugar;
- A few strawberries, blueberries, cherries (or others) for decoration.
- 20 g white (or milk) chocolate for decoration.
Note
An hour before cooking, remove all food from the refrigerator to allow it to come to room temperature.
Preparation
Prepare the dough: break the eggs into a suitable bowl, beat them thoroughly with a whisk, if you want, add a small pinch of salt. After this, pour a can of condensed milk into a bowl, and then beat again until smooth.
Pour the flour into a sieve, add baking powder here, sift the mixture through the sieve directly into a bowl and knead the dough.
The dough will have the consistency of very thick sour cream - so that when baking the cakes it will not spread and will keep well the border of the circle on which we will distribute it. We will bake the cakes on a silicone mat, the diameter of the cakes is 20 cm. If there is no mat, take parchment paper and draw a circle on the smooth side of the paper a little more than 20 cm - 21-22 cm, so that you can trim the finished cakes.
We place the dough on the rough side, so it will not come into contact with the pencil applied on the smooth side.
For one layer you will need two full tablespoons of dough, which must be carefully leveled strictly to the boundaries of the drawn circle.
Bake the prepared cake in the oven at 180 degrees. About five minutes. As soon as it turns brown, take it out immediately. Let it cool slightly (a couple of minutes) and remove from the mat (or parchment paper).
This must be done while it is hot, otherwise it will be difficult to peel off the paper.
Place the baked crust on a wire rack to cool completely. The texture of the layers of the Milk Girl cake turns out to be porous and fluffy - they will be well soaked in the cream.
We repeat exactly the same steps with the remaining dough until it is finished. There are 5 layers in total. Do not stack them one on top of the other, otherwise they will stick together. I lay them out on cling film.
When the cakes have completely cooled, you need to trim their edges using any suitable shape - a plate, a pan lid (I have a metal baking dish) so that the product looks beautiful when assembled.
All layers are ready, let's make the cream. Place a pack of cottage cheese and yogurt in a deep bowl (you can also use low-fat store-bought sour cream).
Pour powdered sugar into a bowl and add vanilla sugar. Mix everything well and the cream is ready.
To assemble the cake, I use a disposable cardboard stand, in the center of which I place a drop of cream so that the bottom layer does not “ride” on the stand.
Place each layer on top of the previous one, press lightly with your hands onto the lower layers, and then cover with a generous amount of cream. Each layer uses about 2 full tablespoons of cream.
Coat the cake on top and sides, then put it in the refrigerator for at least 2 hours (overnight is possible) so that the layers are saturated with cream.
After the specified time, the cakes are already soaked. Place the cake on a stand, place the remaining cream (if any) on the top layer and level the cake on all sides with a spatula, rotating the stand.
To decorate, grate some white chocolate and sprinkle on top.
Decorate the Milk Girl cake with fruits. I use some strawberries, blueberries, cherries and sweet cherries. You can add flowers, leaves - whatever you currently have on hand.
After this, you can cut this airy, delicate pastry and serve it with tea or coffee.
Bon appetit!
A sweet and very tasty cake with whipped cream made from shortbread and condensed milk came to us from Germany; it turns out so tender that it melts in your mouth. It is prepared in the same way - simple and not difficult, and what is also important - very tasty! It received the name “Milk Girl” because of the main product used for baking it - condensed milk.
This wonderful pastry has become quite popular recently. And there is nothing surprising here, because it is prepared very simply at home, and its composition includes products available to everyone.
In this article I will tell you how to bake a delicious cake called “Milk Girl”. If you haven’t tried it yet, I recommend doing so immediately, it’s a truly worthy option. I am sure it will not leave you indifferent! Also, rate the recipes.
Milk Girl Cake Recipe from Andy Chef - At Home with Photos
Ingredients:
For the test.
- Condensed milk - 1 can (400 g)
- flour - 160 gr
- chicken eggs - 2 pcs
- baking powder - 1 tbsp. l.
Cream filling for leveling.
- Sour cream – 350 gr
- sugar - 110 gr
- flour - 3 tbsp. l
- egg - 1 pc.
- butter - 120 gr.
Filling.
- Cream 35% – 500 g
- cottage cheese - 200 gr
- white chocolate – 50 g
- butter - 40 gr.
Cooking method:
Beat two eggs into a deep bowl, add a can of condensed milk and mix. Then add the sifted flour with baking powder and mix thoroughly using a mixer.
We distribute parchment paper on a baking sheet, take a ring (diameter 21 cm) and distribute three tablespoons of dough inside.
If you do not have a circle like the one in the photo below, then you can draw a circle with a pencil and put the dough in it.
We make several preparations and send them to an oven preheated to 180 degrees for 8-10 minutes.
After taking the finished cakes out of the oven, immediately separate them from the paper and do the same with the remaining dough.
For the filling, take 200 grams of cottage cheese and rub it through a sieve with a spoon.
Take 500 grams of heavy cream, add 4 tbsp. spoons of powdered sugar and beat until white peaks form. Transfer the resulting mass into the curd and mix gently. The delicious creamy curd filling is ready.
This cake required two portions of dough and one portion of filling.
After you have folded all the cakes, place a small weight on top and put them in the refrigerator for at least 3 hours.
To level it, we will prepare the ice cream cream and for this you need to mix sour cream 350 g, sugar 110 g, egg, flour and mix everything thoroughly. Place it in a water bath and stir constantly until cooked. At first it will become very liquid, then lumps will appear, you need to continue stirring, then the mixture will become thick. Then put it aside until it cools completely.
Beat butter at room temperature with a mixer at medium speed for 5 minutes and do the same with the already cooled thick mixture. Then combine them and mix until smooth. Place in the refrigerator for at least one hour.
After the time has passed, we take a special culinary spatula and begin to coat the entire cake with cream, first in a circle, and then the top.
Now that everything is ready, we need to place it in the refrigerator until it hardens, and then, using a culinary syringe charged with cream, make a drawing like this, where we paint one part of it yellow and continue to apply it as before.
Using a spatula, level the top and sides of our dish.
All that remains is to prepare the glaze. To do this, you need to melt chocolate and butter in a bowl in a water bath and then decorate the finished cake with berries so that it turns out something like this.
Try making this wonderful dessert too!
Video on how to make “Milk Girl” from Grandma Emma
In this video review, Grandma Emma shares a wonderful recipe for this cake - watch and evaluate the detailed step-by-step recipe.
Recipe with curd cream
Ingredients:
Dough.
- Eggs -2-3 pcs
- condensed milk - 1 can
- butter - 30 g
- flour - 1 cup (160 g)
- baking powder - 2 tsp
- salt - 1/4 tsp.
Cream.
- Cottage cheese – 300 gr
- sour cream 25% - 300 gr
- powdered sugar - 200 gr.
Cooking method:
1. First of all, beat 2 eggs with condensed milk, then add melted butter.
2. Add the sifted flour combined with baking powder and salt, then stir well to form a dough similar to pancakes, pouring out in a thick ribbon. Well, if it turns out thick and doesn’t flow from the spoon, then you can beat in another egg.
3. For the cakes, we need to take baking paper and a pencil in order to draw 6 circles with a diameter of 20 cm. Turn the pattern down and lay out 1/6 of the dough so as to level it evenly along the sheet without going beyond it border.
4. Preheat the oven to 180 degrees and place each piece in it for 5-7 minutes until blush appears.
5. Then we take it out, let it cool a little, separate the finished cakes from the paper and cut them to one size (we put the trimmings aside, we will need them later).
If suddenly the paper does not come away from the cakes well, then moisten it slightly with water, leave it for a few minutes and then easily separate it.
6. To make the cream, take soft and smooth curd, either grind it through a sieve or twist it in a meat grinder. Next, combine it with sour cream and powdered sugar. Beat until smooth, so that it is moist but not runny.
7. All that remains is to layer the cakes with cream, assemble the cake from them and decorate with finely crushed scraps and nuts. Place in the refrigerator for soaking overnight.
And in the morning we take the resulting dish out of the refrigerator and treat it to our household.
Bon appetit!!!
Delicate and delicious - Milk Girl cake, with butter or curd cream, condensed milk, nuts.
The original “Milk Girl” cake is what is baked in Germany from condensed milk “Milch Mädchen”, from the name of this condensed milk the name of the dessert was born.
for the cakes:
- butter - 100 gr
- flour - 200 gr
- condensed milk - 1 can
- baking powder - 2 tsp.
- eggs - 2 pcs
- a pinch of salt
- vanilla sugar - 1 packet
for cream:
- cream - 400 ml
- powdered sugar - 4 tbsp. l.
- vanilla sugar - 1 packet
Melt the butter, but let the butter cool slightly before adding it to the dough.
Prepare the dry mixture for the dough - pour flour into a bowl, add salt, baking powder and vanilla sugar.
In another bowl, beat eggs with condensed milk with a mixer.
Now we proceed to the step-by-step preparation of the dough. Add some of the butter to a bowl with condensed milk, stir, then add some of the dry mixture, stir. We continue to do this in this order and the end result will be a tender dough for the cake.
Bake the cakes in the oven, covering a baking sheet with baking paper. There is no need to lubricate the paper. The dough turns out thick, but not so thick that it would need to be rolled out. Spread it with a spoon
and level it to size, no more than 1 cm thick.
To make the cakes the same, you can place a ring from a springform baking pan on the paper, spread the dough inside the ring, then remove it.
If there is no such shape, you can draw a circle of the required diameter on the back of the paper with a pencil, and carefully lay out the dough within this circle.
Bake the cakes in a preheated oven at 180 0 minutes for 5 - 7.
The time depends on your oven, be careful not to burn the skins. Important - do not stack the baked cakes on top of each other until they have completely cooled, otherwise they may stick together.
In order for the cream to turn out the way it should, you need to take into account several important points when preparing:
- cream must be natural with a fat content of at least 30%.
- Before whipping, the cream must be cooled thoroughly. The ideal option is if they stand in the refrigerator for a day; if this is not possible, then you can put the cream in the freezer for 30 - 40 minutes.
- You also need to cool the container in which the cream will be whipped. Place the whisks and bowl in the freezer for 15 minutes.
- filling cream made from natural cream is considered the most unstable cream and so that it does not “float”, it must be prepared immediately before work.
- Powdered sugar is a mandatory ingredient for the cream; you should not replace it with sugar if you want to get a fluffy, delicate cream with a filling taste.
All the nuances have been discussed, let's start preparing the cream.
We begin to whip the cream with a mixer, turning it on at minimum speed. Then, continuing to beat, gradually add powder and vanilla sugar and increase the speed to maximum. As soon as the cream begins to hold its shape, turn off the mixer so that the cream does not turn into butter.
Lightly grease the cake dish with cream, then place the cake layers one by one, covering each one with cream.
You can make a decoration - fill it with chocolate glaze, decorate with fruits and various confectionery products.
Recipe 2: Milk Girl cake at home
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.
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.
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.
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 butter that has melted at room temperature. 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. The surface of the 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!
Recipe 3: Milk girl cake with filling cream
Today we are preparing a simple homemade Milk Girl cake with ice cream. A delicious dessert with German roots and a gentle Russian soul.
For the cakes you only need 4 ingredients:
- 2 eggs;
- 1 can of condensed milk
- 160 gr. flour;
- 15 gr. baking powder.
For the “Ice cream” you will need:
- 350 gr. good sour cream;
- 100 gr. Sahara;
- 20 gr. vanilla sugar;
- 1 egg;
- 120 gr. softened butter;
- 3 tbsp. l. corn starch.
For the glaze:
- 1 bar of milk chocolate;
- 50 gr. heavy cream;
- 20 gr. butter.
It is because of the presence of condensed milk in the dough that the cake is called “Milk Girl”, by analogy with the brand of dairy products that was once popular in Germany. The recipe itself is so easy and successful that it has firmly established itself in the notebooks of our grandmothers, and has now migrated to the arsenal of modern home cooks.
Let's move on to a step-by-step description of the cooking process.
Beat the eggs until light foam appears. Then add condensed milk and mix until the ingredients combine.
To ensure that the baking powder is evenly distributed, mix it with the flour in advance. Sift and add flour to the egg mixture. Beat a little more and that’s it – the dough is ready in just 5 minutes!
Now you need to let it sit for a while. The baking powder will react with the rest of the ingredients and the dough will become airy.
When baking cakes, it is convenient to use a silicone mat with circular markings. Don't have such an assistant in your kitchen yet? Then you can easily replace it with high-quality parchment paper. On the reverse side we draw a circle with a diameter of 18-20 cm. With this size, we get 5-6 cakes and, accordingly, the same number of blanks.
Place 2 tablespoons of dough on the smooth side of the parchment and spread it in a very thin layer of 3-4 millimeters. Don't worry, the baking powder will still make the dough rise. At the end we will get a delicious cake that is easily and quickly soaked.
Place the dough in an oven preheated to 180 degrees. Baking time depends on the features of your oven, the size of the cake itself and averages 5 minutes. The color of the finished baked goods remains, like the dough, milky. You can check readiness by simply pressing - if the dough does not stick and the cake is slightly springy, you can remove it!
The baking process resembles a conveyor belt - while one piece is in the oven, we prepare another. Immediately remove the baked pieces from the parchment and leave to cool on a kitchen towel or a special wire rack.
It is cheaper and easier to prepare cream with sour cream at home. Especially with our step-by-step recommendations.
Any custard is prepared in a steam bath. Therefore, first you need to pour water into a saucepan and put it on fire. While the water is boiling, prepare the custard base.
To do this, lightly beat the egg. Then stir in sour cream, sugar and vanilla sugar. Add starch and quickly mix the mixture until the lumps disappear.
Place the heat-resistant bowl with the prepared mass in a steam bath. The water should not touch the edge of the bowl.
Simmer and constantly stir the future cream for 5 minutes or a little longer. Here the cooking time depends on the fat content of the sour cream. We determine readiness this way: if you run a spatula along the bottom of the bowl, a deep groove will remain and the cream will not flow back.
After the custard base is ready, it must be cooled, covered with film “in contact”. This helps avoid weathering.
The custard part of the cream has cooled down and you haven’t eaten it yet while you were taking the sample? Then let's continue preparing the cream. To do this, beat the butter until it turns white and becomes fluffy.
Then add the cooled custard base in parts, while continuing to whisk. The result is a thick and airy cream with the taste of melted ice cream.
Before assembling, you need to trim the cakes so that they are the same size. So you will need less cream and less effort spent on leveling.
The actual assembly of the “Milk Girl” is very simple and does not contain any special tricks.
Leave a drop of cream on the dish so that the future cake is fixed and does not move out.
Place some of the cream on the first cake layer and distribute it evenly.
We continue to collect using the same principle. Watch the thickness of all layers - they should be approximately the same. “Ice cream” is very stable and excellent for leveling, so we also cover the top cake and sides with the first layer of cream and put it in the refrigerator until it hardens.
After the cake has soaked and set well in the refrigerator, you can begin the final leveling and search for ideas on how to decorate your masterpiece.
What could be tastier than ice cream? Only chocolate ice cream! Therefore, to decorate the “Milk Girl,” we suggest making dark chocolate ganache to highlight its creamy taste and delicate texture.
Combine all the ingredients and, stirring, heat them in a water bath or in the microwave. The finished glaze is smooth and shiny. It needs to be allowed to cool to room temperature. When the glaze thickens, but is still quite pliable, you can pour the top of the cake and form beautiful smudges.
I wish you delicious desserts and bright victories in the culinary field!
Recipe 4: Caramel Chocolate Milk Girl
The amazingly tasty and easy-to-prepare “Milk Girl” cake will become not only a decoration for the holiday table. It will forever remain the favorite dessert of household members and guests - you just have to cook it for the first time. The pronounced milky-creamy taste will appeal to children and adults.
This famous dish of German cuisine is suitable for festive feasts, buffet tables and home tea parties. Its basis is sweet cakes made with condensed milk.
This recipe differs from the classic one in the modified composition of the cream, a simplified baking method and the use of dark chocolate for decoration. The cream contains boiled condensed milk, which gives the cake a caramel aftertaste.
- condensed milk - 380 g
- condensed boiled milk - 380 g
- egg - 2 pcs.
- flour – 1 tbsp.
- baking powder - 2 tsp.
- sour cream 20% fat – 400 g
- dark chocolate - 50 g
It is necessary to wash the eggs thoroughly. Place unshelled eggs and baking powder in a suitable container.
Beat lightly - not until strong foam, but just until smooth and the first bubbles. Add condensed milk.
Stir and add flour.
Now everything needs to be mixed until smooth.
The dough should be slightly thicker than for pancakes. Place parchment on a sheet. Pour the dough on top. It will seem that there is not enough of it for the entire sheet. Slowly tilt the sheet in different directions, holding the parchment. Make sure the sheet is completely filled, especially the corners.
Place in the oven preheated to 200 degrees for 10 minutes.
Let's prepare the cream. Mix boiled condensed milk and sour cream in a blender.
The cream is thick and balanced in sweetness.
Remove the finished cake from the oven.
Quickly invert onto a new sheet of parchment and remove the bottom parchment from the crust before it cools. Do it carefully, the cake is tender.
Turn the cake over again and remove the parchment. Leave to cool.
Cut the cake in half. Place cream on one of the halves of the cake, as in the photo. Leave for 5 minutes.
Cover with the other half of the cake, apply cream on top, grease the sides and sprinkle with grated chocolate.
The cake is soaked quickly, in 10 minutes. Store in the refrigerator.
Recipe 5: Milk Girl - Buttercream Cake
Delicate, simple and incredibly delicious cake. Today we will prepare the famous Milchmadchen cake at home. We will cover and line it with curd cheese on top, and decorate it to your taste. If it is being prepared for a birthday, then you can put out a number from multi-colored dragee candies, and make a Christmas tree for the New Year.
- Condensed milk – 1 can (400 ml)
- Eggs – 2 pcs.
- Flour – 160 g
- Baking powder for dough – 10 g
Butter cream:
- Cream 33% – 400 ml
- Powdered sugar – 100 g
Curd cream (for decoration):
- Cream 33% – 200 ml
- Cottage cheese or cream cheese – 150 g
Drive the eggs into a deep container and beat with a mixer.
When the mass increases in volume and a light foam appears, pour condensed milk over it.
Beat on medium mixer speed for about 1-2 minutes.
Without stopping whisking, slowly add flour and baking powder.
Stir until smooth. The dough is ready. It should not be very liquid so that it does not spread.
Line a baking sheet with parchment paper and pour half a ladle of dough onto it.
Using a silicone spatula, shape into a circle. This is best done using a split ring without a bottom.
Place in the oven preheated to 180 C to bake.
On average, one cake bakes for 3-7 minutes.
Depending on the size of the circles, you will get 5-7 cakes. We bake them one at a time.
Let's prepare the butter cream.
Pour the chilled cream into a deep container and add all the powdered sugar (you can use sugar)
Beat to a thick, stable mass.
Once the cakes are baked and completely cooled, you can begin assembling the cake.
Place the first cake on a beautiful plate and spread with cream. Place the next cake layer on top and grease it too.
Do not cover the top cake with cream.
Place in the refrigerator for a couple of hours to harden.
For decoration and leveling, you will need a thicker cream - curd.
Mix cottage cheese and cream. Those with a sweet tooth can add another 2 tbsp. l. Sahara.
Instead of cottage cheese, you can use cream cheese - it will have a more delicate taste.
Beat the mixture until smooth. Turn the mixer on low first, then medium and finally high.
Cover the top and sides of the cake with curd cream.
We decorate to your taste.
Recipe 6, step by step: Milk Girl cake with nuts
Treat yourself to some cake. Very easy to prepare, tender, 40 minutes - and the cake is ready.
- Condensed milk (1 jar) - 397 g
- Chicken egg - 2 pcs
- Baking powder (1 pack) - 15 g
- Wheat flour / Flour - 1 cup.
- Cream (from 22% and above) - 400 g
- Powdered sugar - 100 g
- Walnuts (for sprinkling)
- Sugar (glaze) - 5 tbsp. l.
- Cocoa powder (glaze) - 3 tbsp. l.
- Butter (glaze) - 80 g
- Milk (glaze) - 2 tbsp. l.
Add baking powder and eggs to condensed milk. Mix well. Add flour.
Line a 26 cm mold with paper. We spread 2 tbsp. l. (with a slide) of dough and spread it into a thin layer. It will seem like you need to add more dough, but you don't!
Bake at 200*C for 5 minutes. Take it out, turn it over, and immediately remove the paper! There should be 5 cakes.
Beat cream with powdered sugar.
Grease the cakes.
According to the recipe, do not coat the last cake layer, cover it with glaze.
For the glaze: mix sugar, cocoa powder, butter, milk. Bring to a boil, let cool, cover the cake. Sprinkle the sides with nuts.
The cake turned out very tender. Enjoy your tea and have a nice weekend.
First of all, if you don’t have a mold for flowers, you can cut them out of the lid of a tin can (after first drawing a flower of the required size).
Roll out the mastic and squeeze out the flowers, roll them out a little with a skewer.
Insert a skewer into the middle and bend the flower (you can see in the photo how I did this). Let the flower dry.
To prepare the stem, roll out the mastic into a thin stick. For thread-like leaves, roll out even thinner.
Combine with water, slightly moistening. Let it dry.
Cut out the leaves and let them dry too.
Again, using some water, glue the flowers to the thread-like leaves and let them dry.
Recipe 7: homemade Milk Girl cake (step by step)
If you want to bake a delicious sponge cake at home, “Milk Girl” will be an ideal option. If making a sponge cake is almost always a lottery, it is unknown whether it will rise or not. The cake layers of the “Milk Girl” cake always turn out fluffy, tender and airy.
This delicacy recipe is one of my favorite recipes. It doesn't require a lot of ingredients to prepare it. The base of the cake is condensed milk, which is why this dessert got its name.
Be sure to try making this cake and perhaps it will become one of your favorite recipes.
For the test:
- Condensed milk - 400 g;
- Chicken eggs - 2 pieces;
- Kefir - 2 tbsp;
- Baking powder - 1 tbsp;
- Wheat flour - 1 cup.
For cream:
- Sour cream (20%) or cream (33%) - 500 gr.;
- Granulated sugar - ¾ cup.
First, let's prepare the cake layers. Lightly beat the eggs with a whisk.
Add condensed milk.
Pour in kefir.
To stir thoroughly.
Mix flour with baking powder.
Add dry ingredients to condensed milk mixture.
Mix the dough thoroughly. It should turn out like thick sour cream.
On parchment paper, draw a circle with a pencil, the size of a medium saucer.
Place 2 tablespoons of dough.
You need to try not to let it go beyond the boundaries of the circle, so that you have to cut it off a little later.
Bake in an oven preheated to 200 degrees for 8-10 minutes. Bake the rest of the cakes in this manner. The specified amount of ingredients should make 5 cakes. Leave them to cool. Let each cake cool on separate parchment paper. You should not stack the cakes on top of each other, as their surface is sticky and, thus, you can ruin the cake.
In the meantime, let's start preparing the cream for the cake.
In a deep bowl, combine sour cream (cream) and sugar. How much sugar to add should be taken into account based on personal preference. In the classic recipe for the Milk Girl cake at home, the amount of sugar is 1 cup. But we must take into account that the cakes are also quite sweet. So ¾ cup was enough for me.
Beat the sour cream and sugar with a mixer at medium speed for 7-10 minutes until the mass becomes fluffy and increases in volume.
Generously coat the cooled cakes with cream.
How to decorate the Milk Girl cake is up to you. You can decorate it with chocolate glaze, fruit or cream. For homemade tea, you can simply sprinkle with cocoa or nuts. Place the cake in the refrigerator to soak for at least 2 hours.
Beat until smooth.
Add flour mixed with baking powder.
Knead the dough.
It will be liquid, this is normal.
It's time to bake.
There are several options:
1. On a sheet of parchment, draw a circle with a diameter of 16-18 cm and lay out the dough.
2. But it’s easier to take a springform pan or a pan with a removable bottom, lay out the dough, and then just remove it. I chose the second one, it’s more convenient for me.
So, lay out two tablespoons of dough, distribute evenly.
Continue until all the dough is finished.
Since the cakes bake very quickly, it is convenient to make several pieces at once on parchment, and then transfer them to a baking sheet.
Bake in an oven preheated to 190 degrees for 5 minutes.
The caramel cake layer is ready.
Immediately, while still hot, remove it from the parchment. Since the cakes are very delicate, it is convenient to help yourself with a spatula or knife.
The surface of the finished cakes is quite sticky, so all cakes must be covered with parchment.
The preparations for the future cake are ready.
Whip the cream to soft peaks.
Combine cottage cheese and whipped cream.
Add powdered sugar.
Whisk everything together for literally half a minute until everything comes together.
The cream is ready: it is fluffy and light.
Place 4 pieces of parchment on a plate and a cake layer on them. Cream on the crust.
The parchment is needed so as not to stain the plate. Then, when the cake is assembled, just pull out the sheets: all the cream will remain on them. Of course, you don’t have to use this technique.
This is how we assemble the whole cake: cake layer - cream, lightly pressing the cake layers with our hands.
Cover the entire cake with cream. You can decorate as desired. I left it like that, just made careless streaks.
The “Milk Girl” cake with curd cream is ready. It is quite heavy in weight (although it is only 18 cm in diameter) and very filling!
But remember that it contains cottage cheese, so I don’t recommend storing this cake for a long time.
We put it in the refrigerator for at least three hours. Better, of course, at night. During this time, the cakes will be well saturated with cream.
Enjoy your tea!
The original recipe for the cake appeared in Germany; its main highlight is delicious creamy cake layers covered with whipped cream. The cake got its funny name from the popular Milch Mädchen condensed milk brand from Nestle, which became the main ingredient. The “Milk Girl” cake with filling cream is one of many options that are not inferior in taste to the original.
Condensed milk-based cakes may seem cloying, but the taste of neutral buttercream will correct the situation.
Ingredients:
- 380 g condensed milk (a whole can);
- 160 g flour;
- two eggs;
- 15 g baking powder.
All ingredients are mixed in a mixer. It turns out to be a liquid dough. After a quarter of an hour, bubbles appear in it - this is how the baking powder works. Now you can start baking.
- On the wrong side of the baking paper, draw a circle of the desired size.
- Line a baking sheet with this sheet.
- Pour two tablespoons of dough into the center of the circle and distribute it in the outline.
- The cakes should not be too thick. From the specified quantity of products you should get 7 - 8 pieces.
- Bake for 4 – 5 minutes at 180 ºС. The finished cake does not stick to your fingers.
The cake is assembled by coating the cake layers, top and sides with “Plombir” cream. Decorate and immediately put away in the cold.
The correct recipe for filling cream
Cream “Ice cream” in the classic version is a mixture of custard and whipped cream.
For the custard base:
- 400 ml milk of any fat content;
- 200 g sugar;
- 30 g starch;
- 100 g flour;
- vanilla extract.
The amount of sugar is an individual matter; this ingredient will not affect the consistency. The cake is made from very sweet cake layers, so the cream can be made completely without sugar.
- Sift flour and starch.
- Stir in sugar and vanilla extract.
- Add the milk little by little, whisking the mixture constantly to break up any lumps.
- Heat over low heat, without bringing to a boil. Do not stop actively working with the whisk.
- Remove from heat as soon as the liquid thickens a little. The process will continue while the base cools.
- To prevent the surface from becoming windy, place cling film on it and smooth it, expelling the air.
For the whipped cream:
- 150 g whipping cream 33% fat;
You will also need a whisk or mixer, a deep bowl for cream and a wide bowl for ice.
- The cream is pre-cooled in the refrigerator. It's best to buy them the night before. Do not keep the package in the freezer, otherwise the cream will freeze and not whip. The whisk and dishes, on the contrary, can be cooled in the freezer for half an hour.
- Place the bowl of cream in a container with ice.
- Beat for 3 – 4 minutes at low speed so as not to “catch” the cream.
- Another 5 minutes on full power until stiff peaks begin to rise behind the mixer.
To stabilize the cream in consistency, make it smooth and airy at the same time, add 100 g of softened whipped butter. The cream combines well if the cream, butter and custard base are at the same temperature.
- Beat the base thoroughly with a mixer, adding butter one spoon at a time.
- Cream is also added in parts. Now you can't beat it! The cream is gently stirred from bottom to top with a spoon to maintain the whipped cream texture.
With ice cream flavored custard
Cream “Ice cream” has several variations of preparation with different bases.
“Ice cream” on yolks:
- 4 yolks;
- 250 ml milk;
- 50 g starch;
- 150 g sugar;
- vanilla extract.
The base is supplemented with 100 g of butter and 250 ml of whipped cream.
- Pounded yolks, starch and sugar are brewed by pouring into hot milk.
- When the thickened mass begins to separate from the walls when stirred, the base is removed from the heat to cool.
- Butter and cream are added to the custard base according to the same principle as in the first recipe.
Sour cream “ice cream”:
- 500 g fat sour cream;
- 3 eggs;
- 20 g flour;
- 200 g sugar;
- vanilla extract;
- 250 g butter.
Store-bought 20% sour cream adds a slight sourness to the cream. The farm's fatty product will give the cream a softer taste. Whipped cream is not added to sour cream “Plombir”.
- All ingredients, except butter, are whisked and brewed in a water bath.
- The mixture is continuously stirred so that it does not boil and the eggs do not curdle.
- Add the whipped butter one spoon at a time into the cooled base.
Chocolate cooking option
Options are always possible: make chocolate cakes or chocolate cream. Cocoa fans will prefer both.
Ingredients for cream:
- 180 g milk;
- 100 g sugar;
- 3 yolks;
- 100 g chocolate;
- 50 g starch;
- vanilla extract;
- 100 g butter;
- 250 ml whipping cream 33-35%.
The cream is brewed in milk:
- Grind the yolks with sugar.
- Grate or melt the chocolate.
- Add all ingredients to hot milk.
- Stirring, heat until thickened.
- Add butter and cream gradually into the cooled mixture according to the general principle.
Cocoa powder is added to the crust dough. The amount of dough indicated in the first recipe will require at least 3 - 4 spoons.
In the assortment of some manufacturers you can find ready-made condensed milk with chocolate. It will not add a rich taste to a cake with classic cream. You will still have to add cocoa to the dough or brew chocolate cream.
With added fruit to dessert
The cake acquires a special taste when adding fresh or canned fruit. Any combination to taste is possible: peach, banana, kiwi, strawberry and so on. Each cake is topped with a layer of cream and thin slices of fruit or berries. To enhance the taste, you can prepare strawberry ice cream.
Required:
- 200 g of cream cheese, such as Mascarpone or Philadelphia;
- 150 g strawberries;
- vanilla extract;
- 100 g butter;
- 150 g powdered sugar;
- 10 g starch;
- 250 ml heavy cream for whipping.
The berries must be clean and dry so that no water gets into the cream.
- Puree the berries. There should be no seeds or large pieces of skin in the cream.
- Add starch to the puree.
- Heat in a water bath until thickened.
- Beat softened butter and cheese.
- Combine with cooled strawberry puree.
- Beat the cream with powdered sugar and vanilla extract.
- Add the cheese and berry mixture into the cream in parts, carefully stirring the airy cream with a spoon. Do not re-beat!
By standard, homemade quiche only lasts 6 hours in the refrigerator. A cake with ice cream and fruit lasts even less than the classic version. He shouldn't insist. This cake is assembled immediately before the feast. Of course, after drinking tea you shouldn’t leave a piece for the next day.
Recipe for “Milk Girl” cake with mastic
Decorating cakes with mastic begins with leveling the surface and sides. The question immediately arises of how to make the filling cream thick so that it fills all the unevenness well, does not drip, and the “Girl” does not become deformed after covering with mastic.
Ingredients:
- 350 g sour cream;
- egg;
- 100 g sugar;
- 100 g flour;
- vanilla extract;
- 200 g butter.
The sour cream “Ice cream” prepared according to this recipe has a dense, thick texture. It is not suitable for soaking cakes.
- The mixture of ingredients (except oil) is brewed over low heat. Don’t be afraid of metamorphoses: first the cream will become liquid, then it will thicken near the walls, and lumps will form in it. The main thing is to continuously knead the entire mass from the very bottom.
- After 3 – 4 minutes the cream will acquire a homogeneous, smooth consistency. As it cools, it will become pudding-like.
- The cream is cooled under the film, supplemented with softened whipped butter. It is important to combine the cream and butter in parts.
To create a super-strong surface, you can use Ganache cream with cream for leveling, and soak the cakes with custard “Ice cream”.
In Ganache cream:
- 300 g chocolate;
- 200 g heavy cream;
- 30 g butter;
- 40 g powdered sugar.
You can use white chocolate if you don't want a strong cocoa taste. You will need twice as much white chocolate as dark chocolate.
- Melt chocolate in hot cream.
- Add oil and powder.
- Beat.
- Cover with film in contact and cool.
- Apply and level the Ganache with a hot knife.
An important feature of the “mastic” recipe: the cakes need to be trimmed with a pastry ring. Firstly, they will be even, and secondly, they will be better saturated. It is better to assemble the cake in the same ring.
DIY dessert decoration
A delicate homemade “Milk Girl” is best decorated with fruits and berries, fresh mint leaves, natural whipped cream, stencil designs or chocolate figures. Such decorations are quickly made with your own hands. In addition, they will definitely be eaten, and elaborate decorative elements - isomalt flowers, gelatin balls, or tooth-crushing confectionery beads - are only good in appearance and usually remain on the plates.
- The drawings are applied to the dry cake layer so that the rich cream does not “eat” them. The surface is thickly powdered with powder of the same color: powdered sugar or cocoa.
- A stencil is laid on top - a direct drawing or a negative - and the entire surface is again powdered with a different color.
- The stencil is very carefully removed along with the excess of the second layer.
Chocolate figures can be made flat or voluminous.
- The board is covered with cling film.
- Melted chocolate, dark or white, in any combination, in the form of clear figures or abstract strokes, lattices, and so on, is squeezed onto it from a pastry bag.
- If you cover the spread of a thick book with film, you can achieve a 3D effect. For example, this is how butterflies with curved wings are made.
- The drawing is cooled in the refrigerator. The frozen chocolate will easily separate from the film.
To create a three-dimensional figure, you need a “blank” lubricated with oil. The oil will help remove the chocolate impression.
- The base is dipped in melted chocolate and cooled. The simplest option is a small inflatable ball.
- Warm chocolate can be decorated with any sprinkles or nut crumbs.
- When the chocolate hardens, pierce the base. The remains of the ball shrink, separating themselves from the chocolate wall.
- The edge of the ball is melted with a hot knife so that it is even.
Any pastry chef knows that a cake is greeted “by its clothes.” With a little effort, the simplest homemade dessert can turn into a masterpiece of food art.