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!!!
8 servings
1 hour 50 minutes
194 kcal
5 /5 (1 )
When I first heard the name of the Milk Girl cake, I became interested in its origins. It turns out that the name was given to it by German housewives, since to prepare this delicious cake they used condensed milk of the same name, which in German sounds like “Milch Mädchen”. After reading rave reviews about this cake, I decided to make it, and I was not disappointed. “Milk Girl” has become a favorite in my family, as it cooks quickly and turns out very soft, tender and tasty.
Recipe for “Milk Girl” cake with filling cream
Kitchen scales, 3 bowls, parchment paper, pan, baking sheet, mixer, strainer, mat, spatula.
Ingredients
The ingredients are for a cake weighing 2 kilograms, height 9 centimeters and diameter 20 centimeters.
For the cream you need to buy only high-quality cream, with a fat content of 33-35%. If the cream is less fat, it will not whip. Make sure that they do not contain vegetable fats or starch. Cream should consist exclusively of milk.
The same applies to butter - it must have a fat content of 82% or higher, and not contain any impurities or food additives in its composition, only cream.
Step-by-step preparation
Preparation of cream "Ice cream"
- Pour 400 ml of milk into a saucepan and bring it to a boil.
- Break an egg into a bowl.
- Add to it 3 tablespoons of starch and 180 grams of sugar.
- Mix the mixture with a mixer until it becomes homogeneous.
- Continuing to whisk, pour hot milk into the mixture in a thin stream.
- Pour the mixture back into the pan and brew, stirring constantly, over low heat, for about 3-5 minutes.
- Add 100 grams of butter to the hot custard base and stir until smooth.
- Pour the cream into a bowl and leave it until it cools completely, covering it with cling film.
- Pour 500 ml of cold cream, 33-35% fat, into a bowl and beat it with a mixer until stable peaks form.
- Add the cold custard base to the whipped cream.
- Mix the cream with a mixer at the lowest speed until smooth.
- The cream is ready. It turns out incredibly tender, just melting in your mouth.
Preparing the dough
Forming and baking cakes
Assembling the cake
Design and submission
After soaking, we decorate the cake as desired: with fresh fruit, chocolate, or you can cover it with mastic (after greasing the top and sides with butter cream or chocolate ganache). After decoration, the cake can be cut into pieces and served with tea, coffee and any other drinks of your choice.
Video recipe for making the “Milk Girl” cake with ice cream
Watching this video will help you easily and without any problems prepare the “Milk Girl” cake according to my recipe. Be sure to pay attention to the consistency of the dough, preparing the cream and baking the cakes. You will also see a very beautiful and original design for this cake.
- Depending on the type and quality of your parchment, you may need to grease it with a little oil. Bake one cake and see how well it releases from the parchment. If the cakes are completely stuck, try cooling them first and then removing them. It is advisable to use high-quality silicone-coated parchment.
- If desired, you can add a packet of vanilla sugar to both the dough and cream.
- Do not stack baked cakes on top of each other until they are completely cooled, otherwise they will stick together.
- You can make a layer in the cake from fruits, berries, nuts or chocolate. If using fruit, you need to cut it into very thin slices so that the layers don't end up being too thick.
- If you want the edges of the cake to be perfectly smooth, bake them a little larger in size than the future cake, and then trim them once they have cooled.
- Cakes for “Milk Girl” go well with other types of cream– yoghurt, cream, curd, protein, custard and sour cream.
Recipe for milk girl cake with sour cream or yogurt cream
Cooking time: 1 hour + soaking time.
Number of servings: 8.
Calories: 207 kcal.
Kitchen appliances and supplies: kitchen scales, 3 bowls, parchment paper, pan, mold with a diameter of 20 cm, mixer (whisk), strainer, mat, spatula.
Ingredients
Step-by-step preparation
Prepare and bake cakes
- Break 2 eggs into a deep bowl and beat lightly. All products should be at room temperature.
- Add a small pinch of salt and 400 grams of condensed milk.
- Mix well again until smooth.
- Sift 160 grams of flour with 10 grams of baking powder and knead the dough.
- The dough should be a little thicker in consistency than pancakes.
- We form thin cakes (on a silicone mat or on parchment), with a diameter of 20 centimeters. From this amount of dough you should get 5 cakes.
- Place 2 full tablespoons of dough on a mat or parchment, level the cake and bake at 190 degrees for 5 minutes.
- Let it cool slightly, remove from the mat or parchment and transfer to a wire rack to cool completely.
- Bake the rest of the cakes.
Milk girl cake
Step-by-step recipe with video and photos on how to make a Milk Girl cake at home. How to make a Milk Girl cake with filling cream or
2 hours
340 kcal
5/5 (7)
Kitchen appliances and utensils: whisk or mixer, bowl or mixing bowl, baking paper (parchment).
The recipe for a cake with the unusual name Milk Girl came to us from Germany. It got its name due to the fact that one of the brands that produces condensed milk, which is part of the cake, is “Milchmadchen”, which means “girl delivering milk”. The cake is very ready easy and fast, but it turns out well soaked and gentle.
I want to offer you my step-by-step recipe with photos and descriptions of how to make a Milk Girl cake in normal home conditions. I will also tell you step by step how the Milk Girl cake can easily be prepared with ice cream or made with Mascarpone cream. And you can decide for yourself which cream you like best for this cake - cream cheese or cream ice cream.
General composition of products
Recipe for cake layers for Milk Girl cake at home
Required Products:
- baking powder 2 teaspoons;
- flour 200 g;
- 2 eggs;
- condensed milk 400 g.
We bake all the other cakes in the same way. If the size of the sheet and the diameter of the future cake allow, you can bake according to two cakes at once.
If the cake turns out to be uneven, you can immediately, before it cools down, straighten it with a knife using the same lid with which you drew the circle.
Preparing butter cream
We will need:
- cream 33% 500 ml;
- powdered sugar 0.5 cups.
You can use it instead of sugar 200 g ordinary condensed milk and add it to the whipped cream.
Assembling the cake
For better soaking, prick the cakes in several places with a fork.
Lubricate them with butter cream or Mascarpone cream, the recipe for which I will describe below. Don't forget to coat the sides and top of the cake with cream.
You can put berries, finely chopped orange or banana slices in the cream between the cakes.
Before decorating the finished Milk Girl cake, take the remains from cutting the cakes and grind them into crumb. If you don't have any, you can use cookies. Mix with nuts and sprinkle cake.
You can fill it with regular chocolate glaze. To do this, you need to melt a bar of chocolate (you can even use white) and mix it with 50 grams of butter.
Let the cake soak. I usually prepare it in the evening and put it in the refrigerator. And the next morning it turns out soft and tender. You can make the cake without cream, or with creamy yogurt cream. You can also cook. And now, as promised:
Cream options
Sealing cream
Compound:
- butter 100 grams;
- confectionery cream 33% 200 ml;
- flour 3 tbsp. spoon;
- starch 1 tbsp. spoon;
- milk 500 ml;
- sugar 250 g.
This cream tastes very much like ice cream.
Mascarpone cream
Required Products:
- Mascarpone 500 grams;
- condensed milk 200 grams.
If you don't have Mascarpone cheese, you can replace its Philadelphia or other similar cheese. Or you can do it yourself.
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!
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The milk girl cake is very tender, tasty, rich, and I offer you a step-by-step recipe with photos. This cake literally melts in your mouth, it is made from the simplest ingredients. And it’s not by chance that it’s called that - the combination of thin cakes made with condensed milk and whipped cream is tenderness itself! You can also make a milk girl cake with filling cream, but today we will look at a simpler, but no less tasty - a classic version. So, milk girl cake - recipe with step-by-step photos.
Milk girl cake - step-by-step recipe with photos
Products:
Eggs - 2 pcs.,
condensed milk - 1 b.,
flour - one hundred and sixty grams,
baking powder - 15 grams.
Heavy cream - half a liter,
powdered sugar - two to three tablespoons
canned peaches (or anything else for layering, but peaches are perfect)
Milk girl cake - recipe with step by step photos
- Beat two eggs
2. Add one can of condensed milk and stir. Sift 160 gr. flour mixed with 15 gr. baking powder. You get a decent amount of baking powder, but don’t be alarmed, you won’t notice it in the dough.
3. Stir, the dough should turn out like thick sour cream. Leave alone for fifteen minutes.
4. This is what happened after 15 minutes: bubbles appeared, a reaction occurred in the dough that will allow the cakes to be more fluffy.
5. Draw a circle on baking paper. I have 25 centimeters.
6. Place two full tablespoons of dough on the parchment and carefully, meditatively spread it all over the circle.
7. Then bake in an oven preheated to 180 degrees. It takes about five minutes. The cakes should not darken much; as soon as they are ready, take them out immediately. You can check by touching the cake; if it does not stick to your finger, it is ready.
8. Bake five to seven cakes.
9. Cut canned peaches
10. Whip half a liter of cream to soft peaks, add two to three tablespoons of powdered sugar.
11. Beat a little more
12. Grease the cake with cream.
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