How to decorate a milk girl cake. Milk girl cake - Recipes at home. How to decorate a milk girl cake

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 can of condensed milk
2 eggs
160 gr. flour
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.

Some may think that the name of the Milk Girl cake is quite strange. But you just have to delve into the history of this delicacy, and everything immediately becomes clear. The dessert was invented in Germany, and the name originated there. The creators of the cake were inspired by a can of Milch-Madchen condensed milk, which is always added to the dough. "Milch-Madchen" translated from German means "milk girl".

Reviews of milk girl cake

Those housewives who already know how to bake a “Milk Girl” cake share their reviews on the World Wide Web. Everyone agrees that the dessert turns out tender, tasty, very sweet, but there are several nuances that should be taken into account during preparation in order for the cake to turn out:

Choose only high-quality parchment paper. If you don’t know how to choose it, then be sure to grease it with oil during use so that the dough does not stick.
Any stable creams can be used during cooking, because they will taste perfectly with the cake layers.
You cannot neglect the proportions of the products when kneading the dough, otherwise you will not be able to bake an even and thin cake, and it is precisely these cakes that make up the “Milk Girl” cake.

Milk girl cake recipe from Olga Vashurina step by step with photos

Every Russian who watches cooking shows has definitely heard the name of the mother of two children, Olga Vashurina, because she became the winner of the “Confectioner” television competition. Olga suggests adding sour cream based custard to the “Milk Girl” cake and making a nut and berry filling:

Beat 2 eggs with a whisk, and when you achieve a fluffy mass, add the contents of 1 can of condensed milk.
Add 140 g of flour to the preparation, which must be sifted together with 10 g of baking powder.
Knead the dough until all lumps dissolve and the dough has a uniform, smooth consistency.

Draw a circle on a piece of parchment. Its diameter can be 20-22 cm. You need to make at least 8 blanks. Pour 2 tbsp onto each. dough and bake the cakes (baking temperature is 180 °).

When the cakes are browned, cool them and shape them into an even shape.

For the cream, mix 150 g of sugar with 1 egg in a bowl.
Add 2 tbsp to the cream. flour, a pinch of vanilla and 300 ml of cream, choose fatty ones.

Thicken the cream in a water bath (do not forget to stir it constantly). As soon as this happens, add 50 g of butter to the cream, which needs to be melted a little.
After this, the cream is whipped to ensure a uniform structure and fluffy shape.
The cake is very simple to assemble: each layer needs to be greased with cream and stacked on top of each other.

Then the entire surface of the cake should also be coated with cream. If you want, sprinkle some of your favorite berries and nut crumbs between the cakes.

Decorate the cake with the same berries you used in the filling and nuts.

Milk girl cake with filling cream

The cakes are prepared in the same way as in the previous recipe. You should use the same amount of ingredients and follow the same technology. The difference between this cake is the cream, which is prepared as follows:

Mix 125 ml of milk with 1.5 tbsp in one container. flour and 2 tsp. starch.
Mix everything and then add 120 g of sugar and 175 ml of milk.
Put the cream on the fire. Cook while stirring until bubbles form.
Remove the cream from the heat and wait until it cools. After this, you will need to beat it with a mixer, adding 70 g of butter.
In a separate container, whip 120 ml of heavy cream. After this, they are poured into the main preparation for the cream and once again beaten with a mixer into a homogeneous mass.

You will need to assemble the cake by covering the cake layers with filling cream. The entire surface of the cake does not need to be greased to create a naked cake, which is very fashionable these days.

Video milk girl cake

Milk girl cake from Andy step by step with photos

Most housewives around the world prepare gourmet dishes using recipes from the culinary blog Andy Chef. On the site of this blog it is suggested to make several types of cream for the “Milk Girl” cake:

one should be used for greasing the cakes, which, by the way, are prepared in the same way as described in the very first recipe of our article (this is a classic option that is always used, so we will not dwell on it any more);
another cream is used to lubricate the entire surface of the cake.

To level the surface of the cake, Andy Chef suggests preparing a filling cream. We have already described how to make it in the recipe above. But for the filling, he suggests making chocolate curd cream:

0.2 kg of cottage cheese is ground with 70 g of butter and 0.1 kg of sugar. This mixture is poured with 0.5 liters of heavy cream, after which it is whipped with a mixer.

Melt 1/3 of a white chocolate bar separately in a water bath. It is added to the main cream preparation, and then it is whipped again with a mixer.

Cake assembly:

First, the cakes are baked according to the traditional pattern.

Curd and chocolate cream is prepared, which is used to lubricate the cakes.

The filling cream is being prepared to level the surface of the Little Girl cake.

The cake is decorated with fresh flowers and seasonal fruits and berries. Chocolates and other confectionery products are welcome only for decorating the delicacy.

Milk girl cake with curd cream

The curd cream should be prepared as follows:

grind 0.3 kg of cottage cheese through a sieve, mix the resulting mass with 0.4 kg of powdered sugar, which should be sifted through a sieve;
add a pinch of vanilla and 70 g of butter;
beat all the ingredients with a mixer until they are combined into a single mass.

The cake is formed in the same way as discussed in the recipes above. In this case, curd cream is used both to lubricate the cakes and to level them. As decoration, you can use coconut shavings and white chocolate candies with fruit or milk fillings.

Milk girl cake with fruits

You can give the “Milk Girl” cake an unusual taste if you prepare the most ordinary cream based on homemade or store-bought sour cream, but add fruit slices to the filling:

First, prepare 8 cake layers for the treat.
Beat 0.4 kg of fat sour cream with 0.1 kg of sifted powdered sugar with a mixer (this will be a cream that needs to be used to grease both the cake layers and the entire cake after it is assembled).
Cut your favorite fruit into slices.
Place fruit slices on top of the layer of cream that you spread on each cake layer (do not overdo the amount of fruit so as not to clog the taste of the sour cream).
The cake is decorated with the same fruits that were used for the filling. You can also add chocolate glaze to the decor.

Cream for cake milk girl

Cheese cream goes well with cakes made with a large amount of condensed milk. This cream is made from creamy curd cheese:

Cool 0.4 kg cream cheese and 0.1 ml heavy cream.
Place everything in a mixing bowl, add 100g of sifted caster sugar and then beat at low speed.
Gradually, the whipping speed needs to be increased so that the cream becomes fluffy, but at the same time dense.

Dairy-free cake cream

For the Milk Girl cake, it is quite possible to prepare regular protein cream. This is an ideal option for people who are lactose intolerant. Only the cream must have a stable shape, so you just have to add a little gelatin to it.

How to make this cream:

Beat 4 egg whites with 200 g of powdered sugar and a pinch of citric acid.
Gelatin is soaked separately, which, after complete dissolution, is introduced into the protein mass.
The cream is whipped to stiff peaks using a mixer.

Milk cream recipe for cake

The cream, which is prepared on the basis of mascarpone and condensed milk, has an incredible taste:

beat 0.5 kg of mascarpone;
While whipping, in small portions add 100 g of powdered sugar to the mascarpone, which should be sifted in advance, as well as 350 ml of condensed milk.

How to decorate a milk girl cake

Like any other cake, “Milk Girl” can be decorated in any way you like.

We offer you the following decor options as a guide:

The side of the cake can be sprinkled with nut shavings. Cover the top of the treat with strawberries of the same size and mint leaves. You can sprinkle almond flakes in the center of the cake, which will set off the bright red and green shades of the decor.

Lovers of the classics will love the use of fresh flowers and whole berries for decoration:

You can simply paint the cream in the desired colors, make flowers and other shapes out of it. You can complement this decor option with the help of ready-made confectionery products - mastic, marshmallows, marshmallows and chocolates.

Confectionery art is a magic that fascinates, but at the same time requires precision in proportions. The “Milk Girl” cake is a clear confirmation of this. We wish you inspiration in the kitchen and your household bon appetit!

Video: “How to make a Milk Girl cake”

I learned to bake the Milk Girl cake quite recently. Today I’m making “girl” with butter cream. And although everyone on the Internet believes that Plombirny cream is best suited for soaking the layers of this cake, we can use any of our favorite creams. Sour cream, cottage cheese or yogurt, it doesn’t matter. The main thing here is not to skimp on the cream so that the shortcakes are thoroughly soaked.

The cake owes such an interesting name to condensed milk “Milch Mädchen”. The translation sounds like Milk Girl. Cooks in Germany learned to bake cakes with this condensed milk. When I first tried a piece of cake that melted in my mouth, I realized that this was a good find. I immediately wrote down the recipe. I bake this cake again and again and every time it turns out tastier.

If you haven’t made the Milk Girl cake at home yet, be sure to try it. Moreover, you don’t need any fancy products. However, please be patient. After all, the cakes are baked separately. And they are not baked in molds, but laid out on a baking sheet. And the thinner each cake, the better it will be soaked in cream and the cake will be tasty and tender. Just find real condensed milk made from whole milk. There is no need to use condensed milk in the cake, which is made from soy milk with palm oil.

When assembling the cake, you can place berries or sliced bananas or kiwi between the cake layers. Finely chopped orange pulp also works well. Today I cook according to the classic recipe without additives. For decoration, I only took a bar of white, aerated chocolate.

Today in the article:

Step-by-step recipe for Milk Girl cake

From such simple and affordable products we can create extraordinary deliciousness! Some Dairy Girl recipes do not require the addition of butter. But I make the most delicious classic version.

What you will need:

How to cook:

First I melted the butter so it would cool a bit before I incorporated it into the dough.
In one bowl, combine flour with salt, baking powder and vanilla sugar.
Break the eggs into another large bowl and pour in the condensed milk. I mix all this with a mixer.
Now I begin to add the mixture of dry products in portions and add melted butter. One by one. Added oil, stirred, added flour, stirred. Finally, I combined all the ingredients and got this tender dough.
Blanks for cakes can be made in two ways. Draw a circle with a diameter of about 20 cm on a sheet of baking paper. And spread the dough onto this circle in a layer no thicker than one centimeter. Carefully, without going beyond the edges of the drawn circle.
The second method is much simpler. Place the ring from a round, detachable mold on a sheet of paper, spread the dough and remove the mold. The result is a perfectly even circle.
My oven only has two trays. I place two cake layers there and bake at 180 degrees. seven minutes. The oven is already preheated. It is very important here to constantly ensure that the shortbreads do not burn. Everyone's oven is different, so your baking time may be different.
I took two finished cakes out of the oven and set them aside to cool. The next two cakes are sent for baking. And when these have cooled down, I turn them over and remove the paper from them. Here is another advantage of the fact that butter is present in the dough. The paper is easily separated from the buttery cakes.
I continue baking according to this pattern until I have used all the dough. I got 8 pieces of beautiful, golden brown cakes. I’ll leave them to cool, and I’ll make the cream myself. Yes! Another important point - do not stack the cakes on top of each other until they cool down, otherwise they will stick together.

Butter cream for cake

For my “girl” I will prepare cream with whipped cream with 35 percent fat content. I take the cream for the cream very cold, and I also put the bowl in which I will whip it in the freezer for a while. Then the cream whips well and quickly turns into a thick, airy mass. I beat with a mixer, gradually increasing the speed to maximum. While beating, add a little powdered sugar and vanilla sugar.

The cream is already thick and fluffy. He's quite ready. I begin the most creative process - assembling the cake.

I spread a little cream on the dish and lay out the first cake layer. I apply a layer of cream. And I continue to shape the cake, coating all the cake layers with cream one by one. At the end I thickly coat the top and sides. I didn’t level the cake, but rather slapped it across the top with a spatula to give it that uneven, wavy surface.

Ideal if you prepare the cake the night before and leave it in the refrigerator overnight. This way it will soak in perfectly and the cream will harden.

The next day I take out the finished cake and sprinkle it with grated white milk chocolate. It goes well with the milky taste of the “girl”. This kind of simple cake decoration does not clutter up its airiness and does not interrupt its native, milky taste.

This photo shows in cross-section how well all the cakes are soaked in cream.

This amazing light and airy cake will decorate any holiday table. And it’s not difficult to prepare and the ingredients are very simple.

Cake Milk girl with ice cream (video)

Also check out the version of this cake from the video channel “Culinary Adventures”. This video shows in detail how to prepare a delicious dessert at home with ice cream. This cream is most suitable for a Milky girl.

Although I’m not a fan of such a cap of berries on the cake, it looks fun and tasty. An excellent option for kids. And I say goodbye to you until the next recipes. Thank you to everyone who cooked with me today!

If you liked the recipes, click on the social media buttons to save them on your page!

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!!!

I’ll say right away that I haven’t tried this “Milk Girl” dessert; my daughter sent me the cake recipe with a photo, knowing that I was blogging. In words over the phone, she said that despite the fact that the recipe was simple, the cake turned out very tasty.

At first I thought that I would bake it myself, then I would share the recipe. Then I thought maybe you were looking for a delicious cake for the New Year, so I didn’t put it off. My daughter’s review of this recipe is quite enough for me personally.

I looked up information about the cake on the Internet and found out that it is quite popular. 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.

“Milk Girl” - cake recipe

They make cakes from condensed milk, but our housewives use a variety of creams at home - sour cream, cottage cheese, custard. My daughter made a “girl” according to the classic recipe with cream filling. She succeeded the first time, I hope everything works out for you too, and the step-by-step recipe with photos will help you.

Ingredients

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

How to make cake layers

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.

Cream filling cream

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.

How to assemble and decorate a cake

Lightly grease the cake dish with cream, then place the cake layers one by one, covering each one with cream.
This was a test version of the cake for my daughter; she decorated it with what she had - grated white and dark chocolate.
You can make another decoration - fill it with chocolate glaze, decorate with fruits and various confectionery products.

Daughter's review of the recipe:

She made donuts with a diameter of 26 cm, so her cake did not turn out to be high. If you want to make the cake tall, then you need to either reduce the diameter of the donuts or take 1.5 times more ingredients.
cream cream turns out to be very delicate and is not suitable for leveling a cake, so if you want to make a perfectly smooth cake both on the sides and on top, you can use cream cream to soak the cakes, and level the cake on top with another cream, for example butter.

As I already said, on the Internet the recipe for the Milk Girl cake is made with different creams. I offer several interesting, in my opinion, creams. You can try with each of them and choose the one you like.

Other creams for the Milk Girl cake

Custard sour cream

Ingredients:

sour cream 20-25% - 350 gr.
sugar - 110 gr
egg - 1 pc.
butter - 120 gr.
vanilla sugar
flour - 3 tbsp. l.

How to cook:

Remove the butter from the refrigerator in advance so that it becomes soft.
The cream is custard, as it is prepared in a water bath. You will need two different sized pans. In the smaller one, break the egg, add sugar, vanilla sugar, beat lightly with a whisk. Add sour cream, flour, mix well.
Pour water into a larger saucepan and put on fire. As soon as the water boils, place a saucepan with the ingredients for the cream on top and, stirring constantly, bring until thickened. This may take 5-10 minutes; the higher the fat content and thicker the sour cream, the faster the base for the cream will thicken. Cool the finished mixture.
Beat the butter with a mixer and, continuing to beat, add the cooled cream base in parts. Beat the cream until fluffy.

Curd cream

Ingredients:

sour cream 25% fat - 300 gr.
cottage cheese - 150 gr.
sugar - 100 gr
vanilla sugar

How to cook:

Beat sour cream with sugar until completely dissolved. If desired, sugar can be replaced with condensed milk.
Grind the cottage cheese through a sieve or break it with a blender so that there are no lumps. Mix cottage cheese with whipped sour cream well. The curd cream is ready.

Look at the cake recipe, it contains a different recipe for layering cottage cheese cake layers.

Another option is with mascarpone, watch the recipe for making a cake with this cream in the video.

“Milk Girl” - video recipe for cake with mascarpone

Happy baking.

Elena Kasatova. See you by the fireplace.