Milky girl from Andy Chef. A simple homemade milk girl cake recipe. What kind of cake is this

This dessert bears this name not only because of its delicate milky taste, but also because of its color. The dough and cream remain light; there is no need to tint them. The cake consists of several airy sponge layers coated with the most delicate cream. The dough contains a sufficient amount of sugar, so the cream is not very sweet. It is made using sour cream, cream or cottage cheese. A delicious cream is made from cream cheese such as Mascarpone. No scarce products are required, no time is needed for impregnation. The Milk Girl cake is prepared very quickly, and it disappears from the table just as quickly.

Traditionally, the base for such a dessert is prepared using condensed milk. To decorate and improve the taste, take half a glass of crushed walnuts.

Ingredients

You will need the following components:

For the test:

whole condensed milk - 400 grams;
eggs - 2-3 pieces;
baking powder for dough - two tablespoons;
flour - 160 grams.

For the cream layer:

cream (fat content not less than 22%) - 400 milliliters;
powdered sugar - 140 grams.

For filling:

sour cream - 60 g;
butter – ½ standard pack;
granulated sugar - 125 grams;
cocoa powder – 60-70 grams.

Cooking method

Let's start kneading the dough:

Combine condensed milk, eggs, baking powder into a single mass.
Sift the flour, add it to the resulting mixture, and beat with a mixer until all lumps disappear. The dough turns out quite liquid, like pancakes.
Line the bottom of the pan with parchment and place two tablespoons of dough, spreading it evenly over the bottom of the pan. Baking happens very quickly; after 4-6 minutes the cake can be removed.
The kneaded dough should yield 5-6 cakes. Bake the rest in the same way. The surface turns out to be quite sticky, spread one at a time to cool.
Pour powdered sugar into the chilled cream, beat with a mixer, gradually increasing the speed. The finished cream should reach strength and not lose its shape.
Apply cream to the cooled cakes; one will need two tablespoons. Assemble the cake and brush the sides with cream.
To fill the dessert with glaze, grind sugar with cocoa, add sour cream. In a small saucepan, bring this mixture to a boil. Keep it on the fire without ceasing to stir constantly until all the sugar crystals have melted. Add butter, mix well. Once smooth, remove from heat.
Cool the glaze without letting it harden. Pour chocolate glaze over the surface of the cake and cover the sides with crushed nuts.

The cake does not need infusion; you can immediately cut it into portions and start tasting. The delicacy turns out juicy and soft.

Dessert with curd cream

You can prepare a very tasty Milk Girl by adding cottage cheese to the cream. All products must be at room temperature.

Ingredients

The oil should be soft:

For the flour base:

whole condensed milk with added sugar – 380 grams;
eggs - 2 pieces;
butter - 100 grams;
vanilla sugar - one sachet;
premium flour – 1+1/3 cups;
baking powder - level tablespoon.

For the layer:

fat cottage cheese - 200 grams;
powdered sugar - 100 grams;
chilled heavy cream - two full glasses.

Cooking method:

Let's knead the dough:

Add baking powder to the flour. Beat the eggs, add salt and vanilla sugar. Mix eggs with condensed milk, soft butter and flour. Knead the dough vigorously and quickly, the main thing is that it is homogeneous in structure. The structure of the dough should resemble thick sour cream.
Line a springform pan with baking paper, place two tablespoons of dough, and level.
The heat in the oven is 180-190 degrees. The baking time is short, approximately 7-8 minutes. As soon as the dough has browned, it is ready. Cool the cakes on a wire rack, placing them one at a time to prevent sticking.
It is advisable to rub the cottage cheese through a sieve. Beat the chilled cream at medium mixer speed, gradually increasing it. Add powdered sugar, continuing to beat until a strong, thick mass is formed. The total beating time is approximately 5-6 minutes. Gently mix whipped cream with cottage cheese.
Spread the cakes with cream, each one will require about two tablespoons. Don't forget to grease the side surface and top of the cake.

We decorate our delicacy. The surface can be sprinkled with ground nuts, coconut, cocoa. It all depends on your imagination. As a result, our Milk Girl cake with curd cream is not only tasty, but also healthy!

Dessert from a slow cooker

New kitchen appliances are increasingly replacing the old, tried-and-true ovens. Using a multicooker you can bake a wonderful cake.

Ingredients

All products are very affordable:

For the test:

condensed milk - 600 milliliters;
premium flour - 2 cups;
eggs - 3 pieces;
baking powder - 1 tablespoon;
butter for greasing the bowl;
salt - 1/2 teaspoon.

For cream:

milk - 5 glasses;
semolina - 120 grams;
granulated sugar - one glass;
vanillin - one sachet;
butter - 350 grams.

Cooking method:

The dough is baked in one layer:

Combine all the ingredients for the dough and mix thoroughly.
Grease the multicooker bowl with butter and pour in the dough.
Set the “Baking” mode, the process duration is 60 minutes. After this time, use a wooden stick to check readiness. If necessary, add baking time. Remove from the multicooker and cool on a wire rack.
Bring the milk to a boil, pour in the semolina in a stream. Add sugar, cook thick semolina porridge. Add vanillin to the finished porridge and cool. Beat the softened butter with a mixer until it turns white. Add a couple of spoons to the semolina porridge, constantly stirring the mixture with a mixer. Make sure that the cream does not separate.
Cut the cooled cake into 5 layers and coat them with cream. We also grease the top surface and sides of our dessert.

You can put the treat in the refrigerator for a couple of hours, or you can consume it right away. The cake turns out juicy and soft.

Baking in a pan

If it so happens that you don’t have an oven or a slow cooker, let’s try baking this dessert in a frying pan.

Ingredients

In this version the dough is quite dense:

For the test:

white flour - 3 cups;
condensed milk - one can;
soda (quench with two teaspoons of vinegar) - one teaspoon;
eggs - 2 pieces;
vanillin - sachet.

For the layer:

milk - two full glasses;
eggs - 2 pieces;
granulated sugar - three quarters of a glass;
flour - 50 grams;
butter - 200 gram pack.

For decoration:

100 gram white chocolate bar.

Cooking method

First prepare the cream:

Let's start preparing the layer, since the cakes need to be coated without waiting for complete cooling. Whisk the eggs, add sugar and milk. Whisk the mixture thoroughly so that not a single lump remains. Place the mixture in a water bath and, stirring, cook until thickened.
Mix the cooled custard mixture with soft butter, beat and cover with a lid. The cream should be quite liquid.
Mix condensed milk with egg and soda, add flour and knead the dough. It should remain soft!
Divide into 8 lumps, roll each into a thin circle with a diameter of approximately 24-26 cm. Prick the dough with a fork and transfer to a dry frying pan.
Set the heat to minimum, if possible, place a flame divider under the frying pan. After a couple of minutes, the cake needs to be turned over. The dough will bake in about 5 minutes.
Trim the edges onto a plate of a suitable size and brush with warm cream. Prepare the remaining cake layers in the same way and assemble the cake. Leave two tablespoons of cream.
Refrigerate the cake.
Melt a bar of white chocolate, mix with the remaining cream and apply a pattern to the surface of the treat.

Due to the fact that the cakes were spread while still warm, the baked goods will be soaked very quickly.

This dessert came to us from Germany. There he got his name in honor of a German type of condensed milk, and this name took root among housewives. Under such a not entirely familiar name, he found himself in the Russian expanses. Our chefs appreciate its delicate milky taste and ease of preparation, and are happy to cook it for any holiday.

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Milk girl cake for those who don’t really like fiddling with dough for a long time and cleaning up the consequences of it. This cake also turns out soft and rich due to the thinness and airiness of the cake layers. “Milk Girl” is prepared quite quickly; you can finish it in an hour or an hour and a half, because... The cakes are baked very quickly - only 5-6 minutes. The cake received such a funny name thanks to the name of German condensed milk, on the basis of which the cake layers are prepared. The step-by-step cake recipe below will help you prepare a delicious and festive cake the first time.

Ingredients for making milk girl cake

For the test

Condensed milk – 500 g (about one and a half cans)
Sour cream – 8 tablespoons
Starch – 2 tablespoons
Flour – 1.5 cups (240 g)
Baking powder – 1 pack

For cream

Sour cream – 600 ml
Powdered sugar – 1 cup
Vanilla (optional)
Any powder for decoration - crumbs of chocolate wafers, nuts, cookies, sugar confetti, etc.

For baking cakes (required)

Baking paper or silicone baking mat

How to make a “Milk Girl” cake, step-by-step recipe with photos

Preparing the dough for the cake

Baking cake layers

Preparing sour cream for the Milk Girl cake

Milk girl cake can be made with any cream, such as custard or whipped cream, but we like it best with sour cream.
For sour cream, simply mix sour cream with powdered sugar and any flavoring. We offer regular vanilla, but it can also be almonds or hazelnuts, for example.
It is better to use powdered sugar rather than sugar, because... Sugar in sour cream takes a very long time to dissolve.
Powdered sugar can be easily prepared at home from granulated sugar using a coffee grinder.
Do not keep the cream warm, it is better to put it in the refrigerator before greasing the cake so that it becomes a little thicker.

Your very tasty, festive and incredibly tender Milk Girl cake is ready. Try to cook it – it’s very tasty and simple!

The recipe for the “Milk Girl” cake was brought to us from Germany, where famous chefs used condensed milk with the same name when making it. Despite the fact that they began to use their own products everywhere, they did not change anything. Easy to make, it is also gaining popularity for its delicate taste, and a variety of cake layers allows it to be perfectly soaked.

First, let's look at the original method of preparing this pastry.

For the cakes we'll take:

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

Guided by a step-by-step recipe, you will not make common mistakes:

In a deep bowl, whisk the eggs with condensed milk.
Sift the flour, mix with baking powder and only then add to the cup.
Mix thoroughly so that there are no lumps left. The consistency of the mass should resemble pancake batter.
For baking you will need a baking sheet and parchment paper, which we cut to the size of the sheet. In order not to make a mistake with the shape, you can draw circles on the reverse side using a suitable plate.
Pour a couple of spoons of dough into the middle of each and level it out.
Bake at 200 degrees until golden brown (usually each cake takes 5 to 10 minutes).

You should end up with 6 or 7 pieces, from which we immediately remove the parchment and trim the dry edges evenly. We will consider the preparation of various creams and fillings further.

“Milk girl” with filling cream

Perhaps the most common assembly option used in our country.

To coat the cakes you will need:

120 ml heavy cream;
70 g butter;
300 ml milk;
120 g sugar;
2 tsp potato starch;
1.5 tbsp. flour.

Let's start preparing the cream:

In a saucepan, mix sugar, flour and starch with a small amount of milk with a whisk, constantly adding the remaining liquid.
When we have achieved a homogeneous mass, put it on low heat and, without stopping stirring, bring it to a boil. The mass should thicken.
Let cool slightly and add butter. Mix.
Separately, beat the chilled cream with a mixer, first at low speed and then at high speed.
Mix the components.

Assembling the cake is reminiscent of working with Napoleon. Decorate with chopped trimmings.

Step-by-step cake recipe from Andy Chef

The famous chef uses a more original method of assembly.

For the “sealing” cream he takes:

egg – 1 pc.;
sour cream – 350 g;
flour - 3 tbsp. l.;
butter – 120 g;
sugar – 110 g.

Cooking begins by mixing all the ingredients except the oil. Cook the cream in a water bath, stirring constantly.

Don’t be alarmed that at first it will become very liquid, then lumps will begin to appear. After some time it will thicken.

Cool and beat with butter with a mixer.

There will also be a filling for which we will buy:

white chocolate – 50 g;
cottage cheese – 200 g;
powdered sugar – 4 tbsp. l.;
any berries;
cream – 500 ml;
butter – 40 g.

We start with curd mass and butter. Mash them thoroughly together with a fork and rub through a sieve. Separately, with a mixer, beat the cream, which was previously kept in the refrigerator, with powdered sugar. Mix the two ingredients.

Let's start assembling the cake recipe from Andy Chef. For convenience, you can take a special round mold, into which we place the first cake layer and cover it with a layer of filling. Sprinkle with berries and cover with the next piece. We repeat this until the end. Cover with film and place a small weight. Let's keep it in the refrigerator for a while. For leveling, we have a “sealing” cream ready, which we use to lubricate the edges and top.

After hardening, we apply another layer, while Andy Chef suggests painting the lower half yellow. We will also change the color of the glaze (melted chocolate), which we will pour on top along the edges, and place the berries on it.

With sour cream layer

If you don't like custard or are afraid that it won't work out for you, then use this option.

Take sour cream and sugar in equal proportions (in our case, a glass) and beat with a whisk or mixer until the crystals are completely dissolved.

There is no need to be overzealous if you are using a rustic product. Otherwise you will get oil.

Dissolve gelatin in warm cream, let it brew and strain. Add to sour cream in small portions, stirring.

Please note that such a cream cannot be kept for a long time, as the mass will be difficult to level out.

With added fruit

You can diversify the taste by using fruits, which go perfectly with this cake and make it elegant.

If you use fresh ones, then after washing, be sure to let the water drain completely, remove the stalks and damaged parts. It is better to pre-soak dried fruits in boiling water.

It’s just worth noting that it’s better to add them to cream or filling. The cakes are too thin and you won’t get the desired result when you heat the dough with fruit.

With curd cream

For those who prefer this product, you can use this method.

We will need:

5 tbsp. l. powdered sugar;
200 g curd mass;
500 ml cream 33-35% fat.

We start by whipping the cold cream at medium speed with the mixer. Next, add powder and increase the speed. When a clear relief begins to appear, turn off the device. It's time to add cottage cheese. If the product used is coarse-grained, then it is worth rubbing it through a sieve.

Use the usual cake assembly as for the Milk Girl with the “sealing” cream.

Cake “Milk Girl” with mascarpone

Purchase in advance:

250 g mascarpone;
½ can of condensed milk;
400 ml cream;
10 g vanilla sugar.

Making cream will not take even a novice cook. Just one caveat: all products must be refrigerated. Just mix everything at once in a deep cup, first with a whisk, and then beat with a mixer until thick. When assembling, grease each cake layer and give an even appearance to the top layer and sides. Let it sit in the refrigerator.

Chocolate treat

For those with a sweet tooth who prefer to use cocoa or chocolate when baking. Diversify the Milk Girl cake recipe.

This can be done in four ways:

Add cocoa product to the dough. It should be borne in mind that the number of spoons placed in the mixture should be subtracted from the amount of flour so that the cakes do not turn out dry.
Mix cocoa with prepared filling or cream.
Pour melted chocolate or glaze over the cooled dessert preparation (boil cream syrup and add margarine or butter).
Use all of the above methods to obtain a pure chocolate treat.

How to beautifully decorate and serve a cake

The first thing that delights guests is the beautiful presentation. That is why “sealing” cream is used for the cake, which can easily be used to level the base. Be sure to trim the edges to help them soak in better.

For the top decoration, according to the original recipe, the dessert is sprinkled with chopped scraps, which can easily be replaced, for example, with nuts, chopped dried fruits or candied fruits.

Multi-colored frostings or fruits are often used. Use melted chocolate to draw shapes onto parchment paper, cool for easier removal, and set beautifully on top.

The most delicious and appetizing cake for us is the one whose appearance can be used to understand its essence and taste. The milk girl cake reveals everything about itself with its appearance: light, not cloying, low-fat, milky. The cake turns out very soft and homogeneous. Creamy cakes absorb the cream well and become juicy, but retain their shape well.

This cake has become very popular lately. And this is not surprising, since the cake is simply prepared at home, and its composition includes available ingredients. The crust dough is prepared using the “mix everything” method, a very easy recipe.

The classic taste of the cake is milky. Creamy cakes and whipped cream into cream. But we diluted it with a slightly refreshing berry flavor and ice cream. It turned out very tasty.

From the indicated quantities of ingredients you will get a cake about 2 kg, Ø 18 cm, height 10 cm. It should be enough for 8-10 people.

For biscuits

Flour - 250 g
Eggs - 2 pcs.
Condensed milk - 340 g
Butter - 70 g
Vanilla sugar - 2 tsp.
Baking powder - 1.5 tsp.
Salt - a pinch

Yogurt cream for filling

Thick yogurt - 500 g
Cream 33% - 125 g
Gelatin - 15 g
Water - 80 g
Powdered sugar - 40 g

Leveling cream filling

Sour cream 20% - 175 g
Sugar - 50 g
Vanillin - 1 g
Flour - 1.5 tbsp.
Butter - 55 g

Extra for filling

Fruits - to taste
Jam - to taste

Preparing cake layers

To prepare the cakes, use proven condensed milk, do not skimp.

Melt the butter and let it cool to room temperature.

Mix flour with baking powder and sift.

Beat the eggs with a pinch of salt and vanilla sugar until smooth for a couple of minutes.

Add condensed milk and melted butter to the eggs, stir.

Combine dry and liquid ingredients, mix the dough until smooth.

The consistency will be a thick dough, which we will shape using a spoon.

There are three ways to spread the dough into a circle before baking:

Place the dough in the ring, remove the ring and bake the crust. This method is very convenient if you have a metal ring of the required diameter.
Draw a circle of the required diameter on the parchment and distribute the dough on the back of the parchment (so as not to interrupt the graphite).
Form the crust from the dough by eye.

I use the third method, since I have prepared the cake more than once, and it is very convenient. I know that I will need two spoons of dough for one circle. I start laying it out from the center and spreading it around. From time to time I compare it with the bottom of the mold of the required diameter. If the cake turns out to be not quite even, or slightly out of shape, that’s okay. All the same, after baking you will need to trim the cake to fit the mold, and all the inaccuracies will disappear.

Bake the crust in a preheated oven at 185°C for 8-10 minutes. Make a test cake in your oven; temperatures and times may vary slightly. For example, if I set the temperature to 190 degrees, the edges quickly dry out and burn.

Cakes with a diameter of 18 cm can be baked in 2 pieces at a time.

Remove the finished cake from the oven and place on parchment paper on a wire rack. The cakes separate well from the parchment.

Using a mold and a knife, trim the edges. The warmer the cake, the easier it is to trim off the remains. Instead of a special guide shape, you can use a lid or plate.

Condensed milk cakes cannot be stacked on top of each other, otherwise after cooling they will stick together. The cakes can be laid out on the table one at a time, or you can lay foil or parchment between the cakes, and then you can stack them.

Preparing cream for the Milk Girl cake

Our variation of the cake includes two types of cream. One type of cream goes into the filling, and the second for leveling.

To fill a cake with a diameter of 18 cm, 1 portion of yogurt cream was needed. To prepare the yoghurt cream, we chose wild berry flavored yoghurt.

We have already published a detailed recipe for yogurt cream earlier, so we will not duplicate it here.

To replicate cream-covered cakes like ours, you will need ½ portion of filling cream; if you want to completely cover the cake and close the sides, use one portion of cream. This cream tastes like ice cream and goes very harmoniously.

Recipes for making cakes at home with photos

milk girl cake

3 hours 30 minutes

310 kcal

4.92 /5 (12 )

When the traditional “Medovik” and “Napoleon” no longer evoke admiring glances and pleasant compliments from relatives, a desire arises to cook something new.

I spent several days looking for an interesting cake recipe that would be different from the rest. It was difficult to choose, but then I saw a wonderful and very easy to prepare cake called “Milk Girl”.

Kitchen appliances and utensils: small and deep bowl, mixer, oven, baking sheet, parchment paper, tablespoon.

Required Products

The history of the appearance of "Milk Girl"

Probably, in addition to the question of how to make the “Milk Girl” cake, most people are even more curious about why it is called that. Everything is very simple. This dessert comes from Germany.

The dough is based on condensed
milk, the Germans used a brand of milk for this called “Milch Mädchen”. and you and I are already using its translation into Russian.

How to make a Milk Girl cake at home

The process itself is very easy, but takes a lot of time. To avoid mistakes, I suggest you make the “Milk Girl” cake according to my recipe described below with photos and assemble such beauty step by step.

I divided the whole process into three stages: preparing the dough, baking it and preparing the cream.

First stage: preparing the dough

To do this, prepare the dry ingredients. Be sure to sift the flour through a sieve so that it is saturated with oxygen, and add baking powder to it. Mix the mixture thoroughly.

In a separate bowl, handle the “wet” half of the dough. Pour condensed milk into a deep bowl, beat in eggs and add salt. Mix everything thoroughly using a mixer.

Now we can introduce the dry ingredients into the “wet” ones, and in no case vice versa. We do this quickly, pouring all the flour and baking powder into a bowl at once, and continue to beat the entire mixture with a mixer at low speed. Just beat for 30 seconds until everything is well combined. Baking powder can be replaced by mixing baking soda and vanilla. In this case, it is not necessary to quench the soda with vinegar, since the dough does not contain fermented milk products.

Let's prepare the butter. It must first be melted. This can be done on gas or in the oven. Afterwards, be sure to let it cool. Now that the oil has reached room temperature, add it to the mixture. We beat everything with a mixer one last time and get a wonderful dough: without lumps, homogeneous and slightly liquid.

Second phase: bake cakes

Now that everything is ready, it's time to start baking the cakes. For this you will need parchment paper or other baking paper.

2 tbsp. l. raw dough is one finished cake. The mixture must be applied to paper. You can use different molds for the Sweet Girl Cake. They can be square, rectangular, or round, like mine. Some people make a cake in the shape of a heart or other figures.

You should only use high-quality silicone-coated paper. Then your cakes will not stick and will easily come away from the paper as soon as they cool down a little.

To form the cake, take paper and draw a circle on it with a regular pencil. (The radius of the bottom of my removable pan is 10 cm.) Now turn the leaf over and place it on the baking sheet, pattern down.

We take the dough and distribute it evenly with a spoon, without going beyond the drawn contours. You may have a silicone mat. Usually they already have an outline that you just need to fill in. Another convenient way is to trace the inner circle from the sides of a removable baking dish.

Please note that we do not grease the paper or mat with oil or sprinkle it with flour.

Now we put the cake in the oven. It must be preheated to 180°. The cake will take a few minutes to prepare.

It’s difficult to say the exact time, because everyone has different ovens with their own characteristics. I advise you to go by the color of the dough.

When you notice that the cake has turned golden, you should take it out. Give it a couple of minutes to cool and you can tear off the paper. It should go away well and quickly.

Third stage: collecting the cake.

To assemble the “Milk Girl” cake from the step-by-step dough recipe presented, you should get 14 cake layers. Now they can be laid on top of each other. Between them we put layers of cream.

The layers of the “Milk Girl” cake are so versatile that they go perfectly with any curd, butter, custard or protein cream. I found the perfect combination of cakes and cream for myself, which I will introduce you to next.
If your cakes have uneven edges and they differ significantly from each other, then this can be corrected by collecting a pile of cakes and trimming their edges to match. You need to level the cakes when they have cooled down before covering them with cream. For this it is better to use a very sharp knife.

Cream recipe

I suggest you “make friends” with a universal cream called “Ice Cream”. This version of the cream can be used not only for our “Milk Girl” cake, but also for “Napoleon” or “Honey Cake”.

To prepare you need to take:

milk of any fat content–400 ml;
cream more than 30% fat–200 ml;
butter– 200 g;

starch- 3 tbsp. with a slide;
1 egg;
granulated sugar–180 g.

First, beat the egg, starch and sugar until smooth. Heat the milk, let it boil and slowly pour it hot into the mixture, constantly stirring it with a whisk. Now cook the mixture like regular custard over low heat.

Using too hot milk may cause lumps to appear in the cream. If a mistake was made, then you can get rid of lumps by passing the cream through a sieve.

As a result, the consistency of the mixture should become slightly thick.

Now you need to add oil to the cream for the “Milk Girl”.

This can be done in two ways:

Beat the softened butter with a mixer at high speed for several minutes until a fluffy mass forms, into which then add the cooled cream, spoonful at a time.
Immediately add the butter to the hot cream, removed from the heat, and stir until it melts and combines with the mixture.

For further work we will need the already cooled mixture. Now separately whip the cream, which must first be cooled well in the refrigerator or freezer.

When your cream has turned from a liquid state into a soft pillow, add our custard and mix everything thoroughly with a mixer.

The filling for our “Milk Girl” is ready!

How to beautifully decorate and serve the “Milk Girl” cake

This cake is convenient because you can serve and decorate it endlessly. It combines fruits, berries, nuts, chocolate sauce, and coke chips. Therefore, problems with how to decorate the “Milk Girl” cake should not arise.

Lovers of smooth shapes can use cream cheese by making a beautiful rim of salted caramel, sprinkled with nuts and chocolate, or laying cut bright and juicy fresh fruits on top. For those who love simplicity, you can cover the barrel with the remaining “Ice Cream” and build a hat, again from fruit. And those who are crazy about creams can make decorations from protein cream, forming flowers, leaves and other decorative elements.

In this, “Milk Girl” undoubtedly surpasses “Napoleon,” with the decoration of which you can’t really get creative. Experiment and share your experience!

In order for the cakes to turn out beautiful and fluffy, you need to follow all the instructions and not confuse the sequence of introducing all the ingredients.

It is better not to pile the finished cakes while they are still warm, otherwise they may stick together. Let them cool completely before spreading the filling.

Place the cream in the freezer for half an hour along with a whisk and a mixing bowl. To make the mass thick, the cream must be cold.

If your cakes are not very even, place them on top of each other without cream and trim the edges with a very sharp knife. In order to decorate the appearance of the cake and make it even, you need a cream of a thicker consistency than Ice Cream. The best option would be cream cheese.

If you think that the “Ice cream” and the “Milk Girl” cake layers are too sweet a mixture, then try preparing it with sour cream. It will add sourness and soften the sweetness of the cakes.

A very famous chef from America, Buddy Valastro, prepares cakes that the whole world admires, some live and some from TV screens. Its advantage is the simplicity of both the ingredients and the combination of taste. He proved to everyone that simplicity is charm.

Each layer between the cakes can be filled with any nuts, including caramel ones, as well as berries, both fresh and frozen.

Video recipe for the cake “Milk Girl”

You can see the preparation of the Milk Girl cake in more detail in the video, which helped me understand all the intricacies.

Cake Milk Girl ☆ Milch Mädchen ☆ Cake Milk Girl

https://i.ytimg.com/vi/Ap1be_bB0B0/sddefault.jpg

2016-11-21T22:10:18.000Z

The recipe and the process itself are quite simple. Even if you have little experience in confectionery, this cake option will not seem difficult. Just baking 14 pieces of cake will take a decent amount of time. But you can always prepare the cream at the same time..

Invitation to discussion and possible improvements

If you have any interesting ideas for combining with other cream or decorating the Milk Girl cake, I’ll be glad to see it and apply it in my practice. I'm waiting for answers.