Hi all. Today I will tell you about a cake with an unusual name - Milk Girl. The recipe originated in Germany; it is baked using Milch Mädchen condensed milk, which translated into Russian means Milk Girl. The cakes turn out incredibly tender and simply melt in your mouth.

As always, the preparation is simple. Few ingredients, quick dough kneading, which can be done without using a mixer. The only thing you have to tinker with a little is baking. Since the cakes must be made thin, and baked on a baking sheet, and not in molds. But first things first.

How to make a Milk Girl cake at home, recipe step by step with photos

Ingredients:

1. 1 can of condensed milk
2. 2 eggs
3. 160 gr. flour
4. 1 tbsp. l. baking powder

Preparation:

In a bowl, lightly beat 2 eggs with a fork.

Add a can of condensed milk there, mix everything until smooth.

In another bowl, combine the sifted flour with baking powder.

That's it, our dough is ready!

Now the only difficulty. The cakes should be thin, for this we take baking paper and draw a circle. The diameter is whatever you want. I love tall cakes, so I used 16 cm. This amount of dough made 7 cakes. If you take a diameter of 18, then I think there will be 5 cakes, it’s better not to make less. If you want a larger cake, then by 20 - 22 in diameter you need to double the amount of dough.

So, we drew circles (if the diameter is small, then 2 shortcakes will fit on a baking sheet at once), turned the paper over to the other side, and spread the dough with a spoon, trying not to go beyond the outlined line. There is no need to grease the parchment with anything!

There is another way, this is for those who have a baking ring at home. We place it (the ring) on ​​a baking sheet, previously covered with paper, and distribute the dough inside this ring, then remove it. You get even circles.

Well, I used the laziest method :) Since I am the proud owner of a silicone mat with already printed markings. It's just a wonderful thing. If you see it in a store, grab it, you won’t regret it. My rug cost about 400 rubles.

For a diameter of 16 it took me about 1.5 tablespoons of dough. For 20 I think it will be 2. Try to distribute the dough evenly, especially for the edges, do not make them thin, otherwise they will quickly burn.

To avoid having to pull out the baking sheet every time, I placed my silicone mat in a larger baking pan.

Place the prepared baking sheet with our dough into a preheated oven. Temperature 180° for 7-10 minutes. The time depends on your oven; as soon as it starts to brown, remove it. Around the 3rd cake, you will get used to it. I baked the first portion for 8 minutes, the rest for 6.

This is roughly what the crust will look like.

As soon as the cakes have cooled, it is better to immediately begin assembling the cake.

In the original, the layer between the cakes is whipped cream; I didn’t experiment with cream for the first time and did the same. For my cake, one serving of cream from 500 ml. there was a lot of cream, I think 350 - 400 ml. It would have been enough for the eyes, but my cake was covered with another cream on top. If you decide to leave only the whipped cream, then 500 ml. should just be enough. If, suddenly, you don’t know how to prepare this cream, then here is the link where I tell you everything in detail -.

I chose banana as a filling; firstly, with such delicate cake layers and light cream, I am most impressed by this option. Well, secondly, it’s winter now and there aren’t many fresh berries or fruits. You can add your own, but it should be something non-watery so that it doesn’t run. Another important point, try not to make the filling too thick; if you want, for example, to put canned peaches, it is better to cut them into a thin layer, the same with pineapples - it is better to cut the finished circles additionally. Otherwise the cake will come out uneven.

So, in detail about how to assemble the cake.

It is best to assemble it in a ring, so the cake will definitely end up even. Unfortunately, I don’t have it yet, I made it right away on a plate.

We grease the plate a little with cream so that the bottom cake sticks and it is more convenient for you to continue working.

Place the crust, brush with cream, and add the filling.

And so on until the end. I didn’t cover the last cake layer with cream, as I planned to level the cake before serving; cream, of course, is not suitable here. You need to put a weight on top of the cakes and put them in the refrigerator for a couple of hours so that the cakes are soaked and the cake settles a little, taking on a more or less regular shape. After the refrigerator, you can start decorating.

This photo clearly shows how porous and airy the cakes are inside. I leveled the top of the cake.

But if you don’t want to fool around for a long time, then you can sprinkle crushed cookies or nuts on top of the cream cream, it will also be beautiful and tasty.

After leveling the cake, I covered the top with dark chocolate ganache, made drips and decorated with sweets. This is what I ended up with.

Here is a closer cut, you can see how the cakes were soaked, I made a thick layer of cream. Overnight the cream was absorbed into the cake layers, making the cake incredibly tender.

Perhaps I'll give you a couple more tips. As always, if the dough contains few ingredients, then their quality must be taken very seriously. And I’m talking about condensed milk now. I am lucky, I live in the city of Vologda, where excellent dairy products are produced. I have praised our condensed milk more than once. And I’ll say it again - take either him or the Rogachev company. This is a proven product, where condensed milk is thick, not liquid, then the dough will turn out to be the desired consistency.

Another very important point is that the baking paper must be good. In my article - “”, I already wrote that I only use Frau Martha. And if you don’t want to spend hours peeling off the stuck cake from the parchment, then use a trusted company. I had no problems with the silicone mat; the finished cake came off easily. If the sponge cake does not stick, it means that you either did not finish baking the cake, or you came across low-quality paper - a mat.

In my opinion, this is the perfect cake for children, especially very young ones. You can replace the cream with or (click on the links and you will be taken to pages with recipes). Well, banana filling is just right for them. By the way, I didn’t treat the bananas with anything; they didn’t turn dark in the filling, but that probably depends on the variety. It’s better to cut the banana first, leave it on a saucer and look at the color; if it starts to turn black, it’s better to sprinkle it with lemon juice.

P.S. Since I have made this cake more than once, I want to add to my post. Instead of cream as a cream, it is very tasty and (the links are active, you will find a detailed description of the preparation process on them), and if you like cream cheese, then you can safely add it inside (I have 2 versions of this cream on my blog, and choose the one whichever you like best). But the filling is delicious with strawberries, cherries, kiwi-banana and.

I'm sure you will like this cake. Bon appetit.

Hello, dear sweet tooth! Looking for a good milk girl cake recipe? I have it! And as an additional bonus - the secrets of preparing a delicious dessert and practical tips 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.

I would briefly describe the technological process as follows:

• 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 level and make other confectionery products beautiful. 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

1. Take a bowl, sift flour into it.
2. Add baking powder, stir.

   
   

3. Place condensed milk, salt and eggs in a separate bowl. Beat with a mixer until smooth.

   
   

4. Melt the butter. It will need to be liquid, but cooled.
5. Add dry ingredients to milk mixture. This must be done quickly, while simultaneously mixing the mass with a mixer at low speeds.

   
   

6. 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.

   
   

7. Take the parchment. Draw a circle on it. You can outline a round removable baking pan with a pencil.
8. Place parchment paper pattern side down on a baking sheet.
9. 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.

10. 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.

    
    

11. When ready, remove the crust. Let it cool slightly. 3 – 4 minutes will be enough.
12. Peel off the paper.

    
    

13. 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 milk girl with fresh berries placed on top will look beautiful and tasty. 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 using a 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 of this 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

1. Beat eggs with condensed milk.
2. Add cooled melted butter and stir.
3. Add flour and baking powder, stir until smooth.
4. Draw a circle on the parchment.
5. Place the paper pattern down on a baking sheet.
6. Apply 2 tbsp to the circle. dough, level.
7. Bake the cakes at a temperature of 180 degrees. 5 – 7 min.
8. Prepare the cream by whipping the cream with powdered sugar.
9. Cut the peaches into slices.
10. Assemble the cake as follows. Grease the bottom cake with cream and place the next one on top.
11. 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.
12. Fold all the cakes in a similar manner. Leave the cake to soak for several hours.
13. Prepare leveling cream. To do this, you need to mix curd cheese, cream and powder. Beat. Add a few drops of food coloring. Beat again to obtain an even color. Cool.
14. Make the ganache. Bring the cream to a boil.
15. 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 in different forms. Agreed? See you soon then!

The recipe for the “Milk Girl” cake came to us from Germany and immediately took its rightful place among other recipes. This is understandable, because “Milk Girl” is a lush, soft and fragrant cake soaked in cream. .

The cake has a characteristic aroma of condensed milk and fresh strawberries. This dessert is already good, but if you add a layer of strawberries, which will add a slight sourness, then this delicacy will not be worth the price.

According to the recipe, to prepare the “Milk Girl” cake you will need::

Preparation:

Beat eggs into condensed milk.


Mix with a whisk until smooth.



Mix bulk products and sift into condensed milk and eggs.



Whisk everything again until smooth.



If the condensed milk is of good quality, the dough will be thick, like homemade sour cream. Leave the finished dough to rest for about 15 minutes, this way the cakes will turn out more fluffier.



Place 2 tablespoons of dough into a 20 cm diameter mold and smooth it into shape. Bake in the oven at 180C until golden brown.



Thus, use up all the dough.



If there is no mold of a suitable size, then you can take a sheet of parchment, draw a circle of the desired diameter on it, lay out the dough and smooth it along the contour of the drawn circle. After baking, the parchment should be removed immediately. Cool the baked crust on a wire rack.



If you are baking several cake layers at once, do not stack them immediately after baking, otherwise they will stick together.



Since the baked goods are quite sweet, it is best to use cream that is not too sweetened. For example, whipped cream and strawberries are great for condensed milk cakes.

Preparation of cream:

Beat the chilled cream well until stiff. Add powder and beat again. Take the first cake layer, put 2 tablespoons of cream on it, and smooth it out.



Arrange the strawberries cut into slices and place 1 tablespoon of cream on top, smoothing. Cover the top with the second cake layer.



Collect the entire cake in a slide. Lightly coat the top cake with cream (1 tablespoon).



Leave the assembled cake in the refrigerator according to the recipe to gain stability.

While the “Milk Girl” is “resting” in the refrigerator, we will prepare Swiss meringue or protein-custard cream to cover the cake.

Prepare a water bath. While the water is boiling, beat the whites together with the dry ingredients for 1 minute. Then place the bowl in a water bath so that the water does not touch the bowl and continue beating the whites at high speed (!) for 10-12 minutes. It is necessary to monitor the water so that splashes do not get into the bowl with the squirrels. During whipping, the whites acquire a dense and shiny base.

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 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:

1. cream must be natural with a fat content of at least 30%.
2. 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.
3. 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.
4. 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.
5. 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 festive 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!

Condensed milk-based baked goods have a rich, creamy taste. The German sweet pie with the original name “Milk Maiden” is especially tender. 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 with 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:

1. mix the dough and beat it with a mixer;
2. coat the multicooker bowl with odorless vegetable oil;
3. pour 2 tbsp into a bowl. l. dough for 1 cake;
4. set the “baking” mode, bake for 5 minutes;
5. 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?