Wet girl cake. Legendary cake “Milk Girl”: the best recipes for every taste. DIY dessert decoration

The name "pincho" comes from the Spanish word for "skewer". A skewer is an element necessary in this sandwich snack. It holds together numerous layers that you can’t even immediately tell what they consist of.

In general, initially pintxos (plural), as well as tapas, were created as snacks for beer or wine. They say that they owe their appearance to a royal decree, in which any drink was ordered to be served accompanied by snacks, so that visitors would not get drunk quickly on an empty stomach and behave decently. But tapas were served free of charge along with strong drinks, and pintxos had to be purchased separately. Now there are entire restaurants where all the food consists of a variety of pintxos.

Pinchos are also a godsend for our housewives; they are tasty, original, perfectly filling and look beautiful on the table. Today I will show only one view - pintxos with canned pink salmon and vegetables.

How to make pintxos recipe - snack sandwiches:

5) Open the canned food, lay out the fish, drain the juice. Divide each piece of fish into two parts, removing the spine bone. Place one spoonful of the vegetable mixture on the cooled pieces of bread, half a piece of fish on top and the vegetable mixture again on it. Secure everything together with a skewer. This juicy sandwich is a good way to satisfy your hunger at any time of the day, and is also perfect as a snack for lunch.

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.

To begin with, I would like to focus your attention on the following: if you are preparing a cake for a home tea party, then the cakes will not need to be trimmed, but if you are cooking to order, then keep in mind that the cakes should be a couple of cm larger than the diameter of the future cake, since the edges will have to be cut. I will prepare a cake with a diameter of 18 cm, but I will make cakes with a diameter of 20 cm.

Let's prepare the products!

For a cake 18 cm in diameter we will need: condensed milk - 600 g, category 1 eggs - 3 pcs., flour - 240 g, baking powder - 15 g. This amount will make about 10-12 cakes, depending on the thickness of each cake .

Let's mix!

Place the condensed milk in a bowl, where we will whisk everything, and add the eggs there.

Beat until bubbles appear.

Sift flour with baking powder.

Add flour and, to prevent the flour from scattering in different directions, mix with a spatula. Then you can mix again at low speed with a whisk until a homogeneous mass is obtained. Let the dough rest for 15-20 minutes so that it can rest, so the cakes will be more fluffy.

We bake cake layers for the Milk Girl cake!

While our dough is infusing, we will prepare “template” circles on parchment; I have 2 circles with a diameter of 20 cm placed on my sheet.

Immediately prepare these circles for all the cakes, as they bake quite quickly.

Place 2-3 tbsp in the center of each circle. l. dough and spread it evenly without going beyond the edges. You can do this with a spoon, but I find it more convenient to work with a palette knife or spatula, this way the dough is applied more evenly. Pay special attention to the edges. They usually turn out thinner and therefore begin to burn first. It is better to try to make them the same thickness as the middle. The dough should lie evenly, without holes or gaps. You have to work quickly: the moisture from the dough causes the parchment to wrinkle.

Bake the cakes until golden brown for about 5 minutes at a temperature of 170-180 degrees (depending on your oven). Please note that the top of the cake may not brown, but the bottom will begin to burn. Therefore, be careful.

If you want to stack the cakes, place each cake with parchment, otherwise everything will stick together, because the cakes are very sticky.

Let's prepare the ingredients for the cream!

For the cream we will need 500 g of curd cheese, 150-170 g of cream with a fat content of 33-38%, 100-150 g of powdered sugar (adjust the sweetness to taste).

Let's prepare the cream!

In a mixer bowl, mix cream cheese and powdered sugar at the lowest speed.

After all the powder has been mixed in, we begin to add cream little by little, whipping first at low speed, then switching to high. I write 150-170 g of cream because you can change the amount at your discretion. If you want a thicker cream, take less, if you want a more fluid one, take more. Be guided by your taste, it will not deceive you!

The cream is ready!

My finished cream does not drip from the whisk, but is quite soft; yours may be more liquid or, conversely, denser.

Transfer the cream into a pastry bag.

Let's cut the cakes!

As I already said, if you are making a cake for your family for tea, then the cakes can be left as they are, the cake will still be delicious. But if you are a perfectionist or cook to order, then you need to make sure that all the cakes are the same size. I cut them with a special split form. If you don’t have one, you can use a round plate, for example. So, we trim all the cakes. The trimmings can be eaten immediately, they are very tasty.

Let's start assembling the cake!

I'm putting this cake in a ring. Place a little cream on the base (plate) (so that the cake does not move) and place the first cake layer. Place cream on it. Place finely sliced candied fruits on top. You can make it without them, or you can replace it, for example, with nuts or thinly sliced fruits. Cover with the next layer of cake. Be careful if you see that some edge is higher/lower. We need an even cake, so check each cake to see if it lies evenly and if there is a hump.

The recipe for “Milk Girl” comes from Germany.

In German its name is written and sounds like “Milch Mädchen.” This is nothing more than the famous German condensed milk– one of the oldest and high-quality brands.

Used to prepare the base of the cake, it gave the name to the baked goods.

For the traditional cake layers of the famous cake, you will need a minimum amount of ingredients - flour, eggs and an ingredient that determines the taste of the future culinary masterpiece - condensed milk.

Therefore, it must be the best and meet all possible standards.

There is no point in saving money and buying cheap ones - the taste of “Milk Girl” can be hopelessly ruined.

Each cake is baked independently. They should not be thicker than 1 cm. But you need a lot of cream, it will make the cakes soaked and moist. It is up to each pastry chef to decide which cream to choose. The classic is ice cream, but others will work just as well.

“Milk Girl” in a hurry (caramel-chocolate)

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 and in a simplified baking method. and the use of dark chocolate when decorating. The cream contains boiled condensed milk, which gives the cake a caramel aftertaste.

Ingredients:

Recipe Information

Cuisine:German
Type of dish: cake
Cooking method: in the oven
Servings:15
1 hour
Nutritional value per 100 g:
- Calorie content: 320 kcal

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

Cooking method:

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.

Classic sponge cake recipe

If you want to taste a real legendary dessert, then first of all you should “make friends” with the traditional recipe for biscuits for the “Milk Girl”.

The set of ingredients is always the same.

But the methods for baking cakes may differ.

If previously biscuits at home could only be baked in the oven, modern housewives can use different devices.

A slow cooker, for example, will be very helpful and will allow even beginners to make a delicious cake.

Ingredients:

regular condensed milk – 1 can/400 g
chicken eggs – 2 pcs.
wheat flour – 180-200 g
baking powder – 1/2 tsp.

Preparing biscuits step by step:

Before starting the culinary action, let's prepare all the ingredients: open a can of condensed milk, sift the flour with the required amount of baking powder.
Beat the eggs into foam using a blender or food processor.
Carefully combine them with condensed milk, mixing by hand.
Add flour to the mixture, gently knead the dough (this must be done carefully, from bottom to top, without haste).
We bake in a multicooker on the Baking mode.” If desired, you can line the bottom of the multi with baking paper. One cake requires 6-7 spoons of dough (the amount will be different when using different models of the miracle saucepan!). Baking time in a slow cooker is 20 minutes for each cake.

When cooking in the oven (180 minutes, 10-15 minutes for each cake), you will need not only a mold or baking sheet, but also baking paper or a silicone mat (it is better to buy one with markings).

You can also bake cakes in a frying pan. The process is reminiscent of frying pancakes - it’s also better to take a non-stick frying pan or don’t forget to grease it before each “pancake”. Be sure to bake covered over low heat. There is no need to turn it over - as soon as the top sets, remove it immediately.

Creams for “Milk Girl”

Eat several cream options to suit the taste of cakes baked with condensed milk. Cream ice cream, sour cream, curd, caramel, cream cheese - all these creams are used in the preparation of “Milch Mädchen”. Each of them imparts a unique and special taste to baked goods.

Any of these creams can be combined with fruits and berries. You can take any of them as a tasty and aromatic berry-fruit layer: peaches, strawberries, cherries, mixes of forest and garden berries, bananas, kiwi. Peaches and bananas are good caramelized, mixes are gelled, cherries are in syrup, liqueur or cognac (an option for adults!), strawberries are fresh.

Assembling “Milch Mädchen” is as easy as shelling pears – spread the cooled cakes with cream, adding fruits, nuts or berries if desired. Here's a good example video:

The most delicate cream filling

Cream with the flavor of your favorite ice cream enhances the milky-creamy aroma of the dough.

It is prepared on the basis of cream.

Good not only for layering the cake, but also for leveling the outside.

Compound:

heavy cream (fat content 30% minimum) – 350 ml
sugar – 1/2 tbsp.
chicken egg – 1 pc.
butter – 120 g
vanilla sugar – 1 sachet
wheat flour 3 tbsp.

Cooking technology

Mix cream, sugar, vanilla sugar, flour, egg and lightly beat in a small saucepan. Place the mixture in a water bath. Stirring, wait for the cream to thicken. Cool the mixture to room temperature.
Beat the softened butter into the cream in small portions. The consistency of the filling cream should be thick and fluffy.

Traditional sour cream

The simplest and most affordable option for cream for any cake is made from sour cream and sugar. The traditional sourish taste of sour cream is ideal for layering sweet biscuits with condensed milk.

You will need:

sour cream 25% – 500 ml
granulated sugar – 1 tbsp.
vanillin - on the tip of a knife

Cooking for 3 minutes:

Beat the cooled sour cream with sugar and vanilla at low speed until it reaches a stable, airy consistency. The cream is ready - quick and tasty!

Attention!

It is important not to “beat” the sour cream, that is, beat it thoroughly, but not for too long, otherwise the sour cream may separate into butter and whey.

Chocolate curd cream

The taste of curd cream - soft, delicate - is ideal for the “Milk Girl”.

This is a budget, but no less tasty variation of cream cheese.

Instead of granulated sugar, you can use condensed milk, which will “support” the taste of the base.

Adding cocoa will provide a rich chocolate aroma.

Components:

cottage cheese – 400 g
condensed milk – 1 can
sour cream or cream – 150-200 ml
vanillin - on the tip of a knife
cocoa – 1-2 tbsp.
chocolate – 50 g.

Cooking technology:

Mash the cottage cheese, add vanillin.
Add cream and condensed milk little by little and beat until light and fluffy.
Melt the chocolate over and pour into the cream in a thin stream.
At the last stage, add cocoa and mix gently.

Cheese cream cheese

Its taste is somewhat unusual - curd cheese adds piquancy. In this case, you need to use powdered sugar - regular sugar does not have time to dissolve.

You will need:

curd cheese (mascarpone) – 400 g
whipping cream (not less than 33% fat) – 100-150 ml
powdered sugar – 100 g

Cooking method

Whip cream with powdered sugar.
Adding curd cheese 2-3 tablespoons at a time, continue beating. The finished cream cheese should hold its shape well and be homogeneous.

Cream “Caramel Delight”

The delicate taste of cream with a caramel tint is ideally complemented by nuts added to the cream.

With “Milk Girl” sponge cakes you get an original and tasty tandem.

It is better to cook condensed milk for this recipe using the oldest and most proven method - 2 hours in a pan of water.

Products for cream:

cream 33% – 1 tbsp.
condensed milk – 1 can
butter – 100 g
chopped walnuts – 70-100 g (you can do without them or reduce the amount).

How to cook:

Whip the cream at the same time as the condensed milk.
Gradually adding softened butter, continue beating.
Add the nuts last. Mix.

The best decor options

You can decorate the culinary masterpiece called “Milk Girl” in any available way, because the cake assembly is classic. The choice depends on capabilities and desires. Even the simplest decoration will not change the most important thing - the special, unique taste. The main thing is to show your imagination. Here some good ideas on how to decorate a delicate cake.

Decoration with mastic(2 colors needed) and ready-made edible beads.

Bright, spectacular cake with regular protein cream above. Its “trick” is the variety of colors. And it’s simply decorated using a pastry bag.

Will fit well on any cream for “Milk Girl” and waffle picture. And chocolate glaze and ready-made decor will complement it.

Real a bouquet of roses can be created using butter cream and a pastry syringe.

This masterpiece only looks like a work of art, and decorating a cake in this way is not at all difficult - frosting and a scattering of goodies on top.

And this is what it looks like in cross section a cake that is decorated with the same fruits that are added between the layers.

Ready-made cakes should be laid out one at a time to cool. You can’t stack them on top of each other - they will stick together. After baking, it is better to place them on a cloth towel.
To make the parchment easier to separate from the baked goods, you should grease it with vegetable oil. The dough is sweet, the baked cakes are difficult to separate.
Combine the base and cream when the base has cooled well. Otherwise, the cream will melt and the cake will not hold its shape well.
It is advisable to keep the cake in the refrigerator for several hours so that the cakes set and soak. For additional impregnation, you can use syrup from condensed milk and boiled water - 3-4 teaspoons of condensed milk for 1/2 cup of water.
If you are watching your figure, try to eat a piece of cake before lunch, as it The calorie content is very high - no less than 300 kcal per 100 g, and there is no way to reduce it.

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

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.

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.

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.

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.

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.

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.