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Milk girl cake with sour cream. Recipe for a delicious cake milk girl & nbsp

The recipe for the "Milk Girl" cake was brought to us from Germany, where famous chefs used condensed milk with the same name in its manufacture. Despite the fact that they began to use their products everywhere, they did not change anything. Easy to manufacture, it is gaining popularity also for its delicate taste, and many cakes allow it to be perfectly saturated.

Consider first original way cooking this pastry.

For the cakes, take:

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

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

  1. In a deep cup, whisk the eggs with the condensed milk with a whisk.
  2. Sift the flour, mix with baking powder and only then add to the cup.
  3. Knead thoroughly so that there are no lumps left. The consistency of the mass should resemble pancake dough.
  4. For baking, you need a baking sheet and parchment paper, which we cut to the size of the sheet. In order not to be mistaken with the shape, you can draw circles on the back using a suitable plate.
  5. Pour a couple of spoons of dough into the middle of each and level.
  6. We bake at 200 degrees until a ruddy color is formed (usually it takes 5 to 10 minutes for each cake).

You should get 6 or 7 blanks, from which we immediately remove the parchment and cut off exactly dry edges. We will consider the preparation of various creams and fillings further.

"Milk girl" with filling cream

Perhaps the most common assembly option that is used in our country.

To coat the cakes you will need:

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

We start preparing the cream:

  1. In a saucepan in a small amount of milk, whisk together sugar, flour and starch, constantly adding the rest of the liquid.
  2. When did you achieve homogeneous mass, put on low heat and, without stopping to stir, bring to a boil. The mass should thicken.
  3. Let it cool slightly and add the butter. We mix.
  4. Beat the chilled cream separately with a mixer, first on low, and then on high speed.
  5. We mix the components.

Assembling the cake is like working with Napoleon. Decorate with chopped scraps.

Step-by-step cake recipe from Andy Chef

The famous chef uses a more original way of assembling.

For the "filling" cream, he takes:

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

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

Do not be alarmed that at first it will become very liquid, then lumps will begin to appear. After a while, 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;
  • icing sugar - 4 tbsp. l .;
  • any berries;
  • cream - 500 ml;
  • butter - 40 g.

We start with curd mass and oils. We knead them thoroughly with a fork and rub through a sieve. Separately, with a mixer, beat the cream, which had previously been held in the refrigerator, with powdered sugar. We mix the two components.

We start assembling according to the cake recipe from Andy Chef. For convenience, you can take a special round shape, in which we put the first cake and cover it with a layer of filling. Sprinkle with berries and cover with the next piece. So we repeat to the end. Cover with foil and place a small load. Let us keep it in the refrigerator for a while. For alignment, we have a “filling” cream ready, with which we lubricate the edges and top.

After hardening, 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 put the berries on it.

With sour cream layer

If you do not like custard or are afraid that you will not succeed, then use this option.

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

You should not be zealous if you are using a rustic product. Otherwise, get oil.

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

Please note that such a cream cannot be kept for a long time, since it will be difficult for the mass to be leveled.

With added fruit

You can diversify the taste by using fruits that go well with this cake and make it elegant.

If you are using fresh ones, then after rinsing, 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 is only worth noting that it is better to add them to a cream or filling. The cakes are too thin and cooking the dough with fruit will not give the desired result.

With curd cream

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

We need:

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

Begin by whipping cold cream on medium mixer speed. Next, fill in the powder and increase the speed. When a clear relief begins to appear, turn off the device. It's time to add the curd. If the product used is coarse, then it is worth rubbing it through a sieve.

Use the regular cake assembly as you did for the Milk Girl with Ice Cream.

Milk girl cake with mascarpone

Purchase in advance:

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

Making a cream will not even be there for a novice cook. There is only one caveat that all products must be chilled. Just mix everything at once in a deep cup, first with a whisk, and then beat with a mixer until thickened. We lubricate each cake during assembly, give an even look to the top layer and sides. We leave to infuse in the refrigerator.

Chocolate delicacy

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

For a long time I avoided the recipe for the "Milk Girl" cake because of its strange name. I don't know about you, but I heard something vulgar in him. But stories about tender milk cakes and airy cream took over my prejudices, how I wanted to cook it! Moreover, I found the story of the name of the cake on the Internet and realized that there was “nothing like that”)

"Milk girl", indeed, tender, milky, airy - be sure to cook! But why did the cake take root with such an ambiguous name?
The dessert appeared in Germany, and, according to the recipe, it contains condensed milk called "Milch Mädchen" (translated as "milk girl"). German hostesses began to call this cake, and our compatriots translated it into Russian, without bothering too much =).
Today I will tell you how to cook a wonderful "Milk Girl" and how to decorate it with fresh flowers.

Ingredients for biscuit cakes:

  • Chicken eggs - 2 pcs.
  • Condensed milk - 1 can (380 g)
  • Wheat flour top grade- 1 tbsp. (150-160 g.)
  • Baking powder - 15 g (1 tablespoon)
  • Vanilla extract - 1 tsp optional

Ingredients for the cream (in a layer between the biscuits):

  • Cream (fat content over 30%) - 400 ml.
  • Powdered sugar - 1/2 cup

For cream cheese (coat the cake):

  • Curd cheese - 320 g
  • Powdered sugar - 100 g
  • Butter - 115 g

How to bake:

We break two large eggs into a bowl (I used the CO categories). Stir with a whisk.

Pour a can of condensed milk into the same bowl.

Stir until smooth, beat until fluffy with a mixer is not necessary, a whisk or spoon is enough.

Now we sift flour (1 glass) and baking powder (1 tbsp. Spoon) into a separate bowl. We take a spatula in our hands and stir these ingredients so that the baking powder is well distributed in the flour. We want smooth, beautiful cakes, we need to take care of this in advance. The even surface of the baked cakes depends on how evenly the baking powder is distributed in the dough.

Now add the flour mixture to the egg mixture, stir until the lumps disappear. The dough is slightly thicker than for pancakes.

Secret: so that the dough does not spread on the baking sheet and keeps the shape of a circle well, let it stand for 10-15 minutes before baking. During this time, the baking powder will react with the rest of the ingredients and the dough will slightly increase in size and keep its shape.

I noticed that if you bake right away, then the first two cakes come out flat, and the dough will spread out.

We heat the oven to a temperature of 200 C. By the time the first cake enters the oven, it must be thoroughly warmed up (this will take 10-15 minutes).

Now spread the dough on a sheet of parchment or on a silicone mat with a spoon (2-3 spoons for each cake), level it around, trying to give it an even shape. The thickness of the dough is such that it does not spread itself, you need to spread it with a spoon.

The layer of dough should be very thin, as you can see in the photo, the yellow color of the rug shines through the cake. The biscuit in Milk Girl rises very well, thanks to the large amount of baking powder in the composition. If you spread a large layer of dough, the cake will be thick, finished cake it will be more difficult for him to saturate. In the oven, the cake triples in size!

I used a split mold without a bottom to make it easier to lay out the dough in a circle, but you can draw a 25 cm circle on the parchment and use it as a "stencil".

The cake is baked not to a ruddy color (as in our usual cases), but to the first signs of readiness.

I checked the readiness with my finger: after 5-6 minutes from the beginning of baking, I open the oven, touch it lightly with my fingertips. If it doesn't stick, you're done. At the same time, the color of biscuits is almost the color of raw dough.

Do not overdo the cakes, let them remain soft, tender, this is the whole highlight of the cake. An enveloping feeling of tenderness.
Since all ovens are different in power, select the optimal temperature empirically. Let the first cake be this "trial". If your oven is a beast, you may need less than 200 C. appearance biscuit, if it literally became ruddy in a matter of minutes, and inside it is damp, feel free to lower the temperature.


Look at the color of the cake: there are only the first signs of readiness on it - a slight ruddy - but inside it has already been thoroughly baked, while remaining tender and airy.

The dimples on the reverse side indicate that the dough rose intensively and bubbled in the oven, which means that the structure of the cake is airy inside.

If the dough has crawled out of the circle during baking, it is better to trim it hot, immediately after taking it out of the oven.

From this amount of dough, I get five cakes, 0.5-0.8 cm high. Do not stack the cakes on top of each other, they have a sticky surface, so they can stick together. If stacking on top of each other, place baking paper between the cakes. It is better to cool the biscuits on a wire rack so that moisture evaporates from the surface without obstacles. If you plan to cook the cake in two approaches, then let it cool on the wire rack, after it has cooled completely, lay it with paper and put it in the refrigerator.

Cream for the cake "Milk girl"

We will sandwich the cakes with whipped cream. The secret to successful whipping is high-quality high-fat cream, which is best bought in the market from milkmaids. Rustic cream is the fattest, sweetest and tastiest. Refrigerate 400 ml. cream, as well as mixer nozzles, with which you will whip (I put it in the freezer for 10-15 minutes). Add to cream icing sugar and start whisking at first at low speed, then increase to maximum. Heavy cream whips very quickly, be careful not to overdo it!

The finished butter cream is thick, keeps its shape well; imprints remain from the corollas on the surface of the cream.

Layering the cake with butter cream. In order to accurately calculate the amount of cream and not be in such a situation that there was not enough cream, I usually lay out all the cakes on the table separately, put several tablespoons of cream on each cake, and only then put the cake together. In this case, there are no punctures with the amount of cream, you can always correct the layer. Unfortunately, I did not take such a photo when assembling the "girl", so I will show a similar one from the cake to explain the principle.

Alternatively, instead of butter cream the cream "Plombir" is often used. Our video channel has a detailed step by step recipe cream:

Cream cheese for cake decoration

To coat the cake, I use a thicker cream based on cream cheese(same as in)

To prepare it, beat butter (115 g) at high mixer speed until light, then add powdered sugar (100 g), mix for one minute so that it dissolves in warm oil, and then add cold cottage cheese from the refrigerator.

If you feel grains of powder in the finished cream, it means that you added the curd cheese too early, the powder did not have time to dissolve, and when cold cheese was added, was no longer able to do this due to the low temperature.

We coat the cake from all sides, including the top. To make the cake as smooth as possible, we make the first layer rough: that is, after application, be sure to cool the cake in the refrigerator and only then proceed to the next one. Thus, the crumbs will hide in the draft layer and will not interfere with your cake design.
It is very convenient to use a split baking ring for assembling any cakes, such as in the photo below.


You just need to adjust the diameter of the ring, and then put the cakes and cream inside. The sides of the cakes turn out to be smooth, beautiful, homemade cakes stop looking like a collective farm, and take on a professional look. In this form, you can not only collect cakes, but also bake biscuits (wrapping the bottom with foil).
The video recipe for this cream is on our You Tube channel:


How to decorate a cake with fresh flowers

The easiest and most effective way to decorate a cake is to use fresh flowers for decoration.

Most often, flowers and green petals are sugared: whisk the protein and cover the buds with a brush, then dipped in granulated sugar and dried. Such decorations are touching and beautiful.

Of course, not all flowers are suitable for decorating sweets, but the list is impressively long:

Flowers that can be used to decorate sweets:

  • chrysanthemum;
  • the Rose;
  • chamomile;
  • geranium
  • pansies;
  • lavender;
  • violet;
  • orchid;
  • petunia;
  • apple and cherry flowers;
  • tiger lily;
  • cornflower;
  • greens.

Flowers that are forbidden to be used for decorating cakes:

  • White Lily;
  • hyacinth;
  • hydrangea;
  • Tulip;
  • snowdrop;
  • hyacinth;
  • calla;
  • Carnation.

I decided that this delicate cake as "Milk Girl" decoration with fresh flowers is perfect. First, I carefully washed the chrysanthemum flowers, then dried it naturally and stuck it into the top of the cream. Despite the fact that chrysanthemum flowers are edible and tasty, after cutting the cake, we carefully took out the buds, and ate the rest with gusto.

Alternatively, this cake can be baked in two layers and then cut into pieces. But, as practice shows, when baking cakes individually, they are juicier and softer inside.

The cake for this recipe has a very homemade taste from childhood. Nothing fancy, the taste is clear and familiar, originating from childhood. Let the cake sit in the refrigerator overnight to reveal all its tenderness. Do not be afraid that the biscuits will "break up", this will not happen. If you decide that the cake does not have to remain snow-white at all, you can do
Another option for decorating a cake can be - for this you need to put a picture on the surface of the cake and go through the gel. Read more about what waffle cake paper is, how to apply it - in a separate article (follow the link).

In a multicooker

I tried to bake a sponge cake in a multicooker with one cake (I have a Panasonic SR-TMH 18), for this I greased the bowl with butter, used the “Baking” mode (in my model it lasts 40 minutes). Then she turned on the same mode again for 20 minutes (a total of 65 minutes). The biscuit cake turned out to be excellent: high (6.5 cm), delicate, porous. Cut into 4 pieces and layered with cream, as usual. Compared to the version of the cake from the oven, I like the second one more. All the charm of this cake is in thin biscuit cakes sandwiched with butter cream. From a multicooker - delicious, but in a different way.
Tell us if you liked the taste of the Milk Girl cake, if there is a photo, please attach it in the comments. It is very interesting how you decorated the cake, what seemed easy to prepare, and what difficulties arose. I hope that and biscuit cakes, and the cream came out the first time, so this cake will be a frequent guest on your table.
I have recorded for you a video recipe for the "Milk Girl" cake with ice cream, enjoy your viewing!

I really look forward to your feedback! Subscribe to our pages on social networks, so as not to miss the most interesting!

Delicate and delicious - Milk girl cake, with cream or curd cream, condensed milk, nuts.

The original Milk Girl cake is what is baked in Germany from Milch Mädchen condensed milk, and the name of the dessert was born from the name of this condensed milk.

for 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 package

for cream:

  • cream - 400 ml
  • icing sugar - 4 tbsp. l.
  • vanilla sugar - 1 packet

Melt the butter, but before putting it in the dough, the butter should cool slightly.

Prepare a 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 let's get down to step-by-step preparation test. Add part of the oil to a bowl with condensed milk, mix, then add part of the dry mixture, mix. We continue to do in this sequence and in the end it will turn out tender dough for the cake.

Bake the cakes in the oven, covering a baking sheet baking paper... There is no need to grease the paper. The dough turns out to be thick, but not so much that it would be rolled out. We spread it with a spoon

and level it to size, no more than 1 cm thick.

To make the cakes the same, you can put a ring from a detachable baking dish on paper, spread the dough inside the ring, then remove it.

If there is no such shape, then you can draw a circle of the desired diameter with a pencil on the back of the paper, and carefully lay out the dough within this circle.

Bake the cakes in a preheated oven at t 180 0 minutes 5 - 7.

The time depends on your oven, be careful not to burn the skin. It is important - do not stack the baked cakes on top of each other until they have completely cooled down, otherwise they may stick together.

In order for the cream to turn out the right way, you need to take into account several important points when preparing:

  1. cream must be natural with a fat content of at least 30%.
  2. cool the cream well before whipping. Ideally, if they stand in the refrigerator for a day, if this is not possible, then you can put cream in the freezer for 30 - 40 minutes.
  3. you need to cool the dishes in which the cream will be whipped. Place the whisk and bowl in the freezer for 15 minutes.
  4. filling cream made from natural cream is considered the most unstable cream and so that it does not "float", it must be prepared immediately before work.
  5. powdered sugar is a must-have ingredient for the cream, you should not replace it with sugar if you want to get fluffy, delicate cream with a filling taste.

All the nuances have been discussed, we proceed to the preparation of the cream.

We begin to whip the cream with a mixer, turning it on at the minimum speed. Then, continuing to beat, gradually add the powder, vanilla sugar and increase the speed to the maximum. As soon as the cream begins to hold its shape, turn off the mixer so that the cream does not turn into butter.

Lightly grease the cake dish with cream, then lay the cakes one by one, smearing each with cream.

You can make a decoration - pour chocolate icing, decorate with fruits, various confectionery.

Recipe 2: milk girl cake at home

Cake "Milk Girl" is a famous dessert consisting of thin cakes, richly coated with cream. The recipe originally appeared in Germany. Basically, it contained locally produced condensed milk under the brand name Milch Mädchen, which means “milk girl” in Russian. Later, the dessert reached our compatriots. And although condensed milk of a different brand is already used in an adapted form, the name of the cake remains the same.

After impregnation, the cakes are incredibly tender, light and juicy, and every piece of this delicacy literally “melts in your mouth”. Ice cream, which is a combination of whipped cream and custard, perfectly complements the taste. This mixture tastes like melted ice cream, hence the name "ice cream".

For the test:

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

For the cream:

  • milk - 300 ml;
  • flour - 1.5 tbsp. spoons;
  • potato starch - 2 tsp;
  • sugar - 120 g;
  • butter - 70 g;
  • cream 33-35% - 120 g.

Combine condensed milk with eggs. Stir with a whisk until the components are combined into a single homogeneous mass.

Sift flour with baking powder, add to egg-milk mixture. Stir until the flour lumps are completely dissolved. The consistency of the dough is about the same as for pancakes.

On the back of the parchment paper, draw a circle with a diameter of 20-21 cm (draw a pencil around the lid, plate or other object of a suitable size). We spread 2 full tablespoons of dough in the center and distribute evenly, without going beyond the drawn borders.

We bake the cake for 5-10 minutes at a temperature of 200 degrees (until lightly browned). We immediately remove the hot cake from the parchment sheet. Sometimes milk cakes do not separate well from the paper - this happens if the parchment is not of very high quality. If this problem occurs, apply a thin layer of oil to the paper before applying the next batch of dough to prevent sticking.

Cut the edges of the hot cake on a plate of a suitable diameter. Save the cuttings for sprinkling the cake. Using the same principle, we bake and cut the rest of the blanks. In total, you will get 6-7 thin cakes.

Pour half a glass of milk into a small saucepan, add flour and starch. Stir thoroughly until the dry ingredients are dissolved.

Pour in sugar, add the remaining portion of milk and place the mixture over low heat. Cook the cream, stirring constantly. As soon as the mass boils, remove the pan from the heat.

Cool the custard until warm. Add butter thawed at room temperature. Stir vigorously until smooth.

Whip cold cream until thick.

Mix the custard and creamy mass... You should get a smooth and uniform filling cream.

We collect the cake. Put one cake on a plate, apply a generous portion of cream. Place the next cake on top, coat it again, etc. We do not regret the cream - the cakes must be soaked thoroughly.

We coat the top and sides of the dessert. Grind the dough cuts remaining after baking the cakes with a blender into small crumbs and sprinkle the sides of the cake.

We put the dessert in the refrigerator for 2-3 hours or overnight for full impregnation. The surface of the finished product can be decorated with whipped cream or in any other way.

Cut the dessert into portions and enjoy the most delicate taste milk cakes. Cake "Milk Girl" with ice cream is ready!

Recipe 3: milk girl cake with ice cream

Today we are preparing a simple home cake"Milk girl" with filling cream. Delicious dessert with German roots and a gentle Russian soul.

Only 4 ingredients are required for the cakes:

  • 2 eggs;
  • 1 can of condensed milk
  • 160 g flour;
  • 15 gr. baking powder.

For the cream "Plombir" you will need:

  • 350 gr. good sour cream;
  • 100 g Sahara;
  • 20 gr. vanilla sugar;
  • 1 egg;
  • 120 g softened butter;
  • 3 tbsp. l. corn starch.

For glaze:

  • 1 bar of milk chocolate;
  • 50 gr. heavy cream;
  • 20 gr. butter.

It is because of the presence of condensed milk in the dough that the cake is called "Milk Girl", by analogy with the once popular brand of dairy products in Germany. The recipe itself is so easy and successful that it has firmly established itself in the notebooks of our grandmothers, and now it has migrated to the arsenal of modern home cooks.

Let's move on to step by step description cooking process.

Beat eggs until light foam appears. Then add the condensed milk and mix until the ingredients are combined.

To distribute the baking powder evenly, mix it with flour in advance. Sift and add flour to egg mixture... Beat a little more and that's it - the dough is ready in just 5 minutes!

Now you need to let it stand for a while. The baking powder will react with the rest of the ingredients and the dough will become airy.

When baking cakes, it is convenient to use a silicone mat with a circular pattern. Is there no such assistant in your kitchen yet? Then it can be easily replaced with quality parchment paper. On the reverse side, we draw a circle with a diameter of 18-20 cm. With this size, 5-6 cakes are obtained and, accordingly, the same number of blanks.

Put 2 tablespoons of dough on the smooth side of the parchment and spread it in a very thin layer of 3-4 millimeters. Don't worry, the baking powder will still make the dough rise. At the end, we get a delicious crust that is easily and quickly soaked.

We send the dough into an oven preheated to 180 degrees. The baking time depends on the characteristics of your oven, the size of the cake itself and averages 5 minutes. Colour finished baked goods remains, like the dough, milk. Readiness can be checked by simple pressure - if the dough does not stick, and the cake is slightly springy, you can take it out!

The baking process resembles a conveyor - while one piece is in the oven, we prepare another. We immediately remove the baked blanks from the parchment and leave to cool on a kitchen towel or a special wire rack.

At home, a cream with sour cream is cheaper and easier to prepare. Especially with our step-by-step recommendations.

Any custard is prepared in a steam bath. Therefore, first you need to pour water into a saucepan and put it on fire. While the water is boiling, prepare the custard base.

To do this, lightly beat the egg. Then stir in sour cream, sugar and vanilla sugar. Add starch and quickly mix the mass until the lumps disappear.

We put the heat-resistant bowl with the prepared mass on the steam bath. The water should not touch the edge of the bowl.

We simmer and constantly stir the future cream for 5 minutes or a little longer. Here, the cooking time depends on the fat content of the sour cream. We define readiness as follows - if you run a spatula along the bottom of the bowl, a deep groove remains and the cream will not flow back.

After the custard base is ready, it must be cooled, covered with a film "in contact". This helps to avoid winding.

Is the custard cold and you haven't eaten it yet while taking the sample? Then we will continue to prepare the cream. To do this, beat the butter until it turns white and fluffy.

Then add the cooled custard base in parts, while continuing to beat. At the exit, we get a thick and airy cream with the taste of melted ice cream.

Before assembling, you need to trim the cakes so that they are the same size. So the cream will require less, and the effort spent on leveling.

The actual assembly of the "Milk Girl" is very simple and does not contain any special tricks.

We leave a drop of cream on the platter so that the future cake is fixed and does not slide out.

We spread part of the cream on the first cake and distribute it evenly.

We collect further on the same principle. Keep track of the thickness of all layers - they should be approximately the same. Cream "Sundae" is very stable and excellent for leveling, so cover the top cake and sides with the first layer of cream and send it to the refrigerator until it hardens.

After the cake is soaked and well set in the refrigerator, you can proceed to the final alignment and search for ideas on how to decorate your masterpiece.

What could be tastier than ice cream? Only chocolate ice cream! Therefore, for the decoration of the "Milk Girl" we propose to make a ganache on dark chocolate to shade it creamy taste and delicate texture.

We combine all the ingredients and, stirring, heat them in a water bath or in a microwave. The finished glaze is smooth and shiny. She needs to be allowed to cool down room temperature... When the icing thickens, but is still quite pliable, you can pour the top of the cake and form beautiful smudges.

Delicious desserts and bright victories in the culinary field!

Recipe 4: caramel chocolate milk girl

The surprisingly tasty and easy-to-prepare Milk Girl cake will not only be a decoration festive table... It will forever remain a favorite dessert of households and guests - you just have to cook it for the first time. The pronounced milky-creamy taste will appeal to children and adults.

it famous dish German cuisine suitable for festive feast, buffet tables and home tea drinking. It is based on sweet cakes with condensed milk.

This recipe differs from the classic one in a modified composition of the cream, a simplified baking method and the use of dark chocolate for decoration. The cream contains boiled condensed milk, which gives the cake a caramel aftertaste.

  • condensed milk - 380 g
  • condensed boiled milk - 380 g
  • egg - 2 pcs.
  • flour - 1 tbsp.
  • baking powder - 2 tsp
  • sour cream 20% fat - 400 g
  • dark chocolate - 50 g

Eggs should be washed thoroughly, and in a suitable dish, place the bare eggs and baking powder.

Beat lightly - not until firm 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 the pancakes. Put parchment on the sheet. Pour the dough on top. It will seem that it is not enough for the whole sheet. Slowly tilt the sheet in different directions while holding the parchment. Achieve complete filling of the sheet, especially the corners.

Send to the oven, preheated to 200 degrees for 10 minutes.

Let's prepare the cream. Let's mix boiled condensed milk and sour cream with a blender.

The cream is thick and balanced in sweetness.

We take out the finished cake from the oven.

Quickly turn over onto a new sheet of parchment and remove the bottom parchment from the crust until it cools. Do it gently, the cake is tender.

Turn the cake over again, remove the parchment. Leave to cool.

Cut the cake in half. Put the cream on one of the halves of the cake, as in the photo. Leave it on for 5 minutes.

Cover with the other half of the crust, apply the cream on top, grease the sides and sprinkle with grated chocolate.

The cake is soaked quickly, in 10 minutes. Store in the refrigerator.

Recipe 5: Dairy Girl - Butter Cream Cake

Delicate, simple and insanely delicious cake. Today we will prepare the famous Milchmadchen cake at home. Cover the top and level it with cottage cheese, and decorate it to your taste. If he is preparing for his birthday, then you can put a figure out of multi-colored dragee candies, and on New Year make a herringbone.

  • Condensed milk - 1 can (400 ml)
  • Eggs - 2 pcs.
  • Flour - 160 g
  • Baking powder for dough - 10 g

Butter cream:

  • Cream 33% - 400 ml
  • Powdered sugar - 100 g

Curd cream (for decoration):

  • Cream 33% - 200 ml
  • Cottage cheese or cream cheese - 150 g

Drive eggs into a deep container and beat with a mixer.

When the mass increases in volume and a light foam appears, pour condensed milk to them.

Beat at medium mixer speed for about 1-2 minutes.

While whisking, slowly add flour and baking powder.

Stir until smooth. The dough is ready. It should not be very liquid so as not to spread.

Cover the baking sheet with parchment paper and pour it over half a ladle of dough.

Use a silicone spatula to shape into a circle. This is best done with a split ring without a bottom.

We put to bake in the oven, preheated to 180 C.

On average, one cake is baked for 3-7 minutes.

Depending on the size of the circles, you will have 5-7 cakes. We bake them one at a time.

Let's make butter cream.

Pour the chilled cream into a deep container and add all the icing sugar (sugar can be used)

Beat until firm and firm.

When the cakes are baked and completely cooled, you can start assembling the cake.

Put the first cake on a nice plate and brush with cream. Put the next cake on top and grease it too.

Do not cover the top cake with cream.

We send it to the refrigerator for a couple of hours to solidify.

For decoration and alignment, you will need a thicker cream - curd.

Mix the cottage cheese and cream. For those with a sweet tooth, add 2 more tbsp. l. Sahara.

Instead of cottage cheese, you can take cream cheese - this will have a more delicate taste.

Beat the mass until smooth. We turn on the mixer first for small ones, then for medium ones and at the end for high ones.

Cover the top and sides of the cake with curd cream.

We decorate to your taste.

Recipe 6, step by step: milk girl cake with nuts

Treat yourself to a cake. Very easy to prepare, tender, 40 minutes - and the cake is ready.

  • Condensed milk (1 jar) - 397 g
  • Chicken egg - 2 pieces
  • Baking dough (1 pack) - 15 g
  • Wheat flour / Flour - 1 stack.
  • Cream (from 22% and above) - 400 g
  • Powdered sugar - 100 g
  • Walnuts (for dusting)
  • Sugar (glaze) - 5 tbsp. l.
  • Cocoa powder (glaze) - 3 tbsp. l.
  • Butter (glaze) - 80 g
  • Milk (glaze) - 2 tbsp. l.

Add baking powder, eggs to condensed milk. Mix well. Add flour.

Cover the 26 cm form with paper. We spread 2 tbsp. l. (with a slide) of dough and spread with a thin layer. It will seem that the dough needs to be added, but you don't need to!

We bake at 200 * C for 5 minutes. Take out, turn over, immediately remove the paper! 5 cakes should come out.

Whip the cream with the icing sugar.

Smear the cakes.

According to the recipe - do not coat the last cake, cover with glaze.

For glaze: mix sugar, cocoa powder, butter, milk. Bring to a boil, let cool, cover the cake. Sprinkle the sides with nuts.

The cake is very tender. Enjoy your tea and have a great weekend.

First of all, if there is no mold for flowers, you can cut it out of the lid of a tin can (after drawing a flower of the required size).

Roll out the mastic and squeeze out the flowers, roll them out a little with a skewer.

Insert a skewer into the middle and bend the flower (the photo shows how I did it). Let the flower dry.

To prepare the stem, roll out the mastic in the form thin stick... For threadlike leaves, roll out even thinner.

Connect with some water, slightly moistened. Let dry.

Cut out the leaves, also let them dry.

Again, with the help of some water, glue the flowers to the threadlike leaves, let them dry.

Recipe 7: homemade milk girl cake (step by step)

If you want to bake a delicious sponge cake at home, Milk Girl will be ideal option... If making a biscuit is almost always a lottery, it is not known whether it will rise or not. That cakes of the "Milk Girl" cake always turn out to be lush, tender and airy.

The recipe for this treat is one of my all-time favorites. It does not require a lot of food to prepare it. The basis of the cake is condensed milk, which is why this dessert got its name.

Be sure to try making this cake and, perhaps, it will become one of your favorite recipes.

For the test:

  • Condensed milk - 400 gr;
  • Chicken eggs - 2 pieces;
  • Kefir - 2 tablespoons;
  • Baking powder dough - 1 tablespoon;
  • Wheat flour - 1 glass.

For the cream:

  • Sour cream (20%) or cream (33%) - 500 gr.;
  • Granulated sugar - ¾ glass.

First, let's prepare the cake layers. Beat eggs lightly with a whisk.

Add condensed milk.

Pour in kefir.

To stir thoroughly.

Mix flour with baking powder.

Add dry ingredients to the condensed milk mixture.

Knead the dough thoroughly. It should turn out like thick sour cream.

On parchment paper, draw a circle about the size of a medium saucer with a pencil.

Put out 2 tablespoons of dough.

You need to try so that it does not go beyond the boundaries of the circle, so that you have to cut it a little later.

Bake in an oven preheated to 200 degrees for 8-10 minutes. In this way, bake the rest of the cakes. From the specified amount of ingredients, 5 cakes should be obtained. Leave them to cool. Let each cake cool on separate parchment paper. Do not stack the cakes on top of each other, as their surface is sticky and, thus, you can ruin the cake.

In the meantime, let's get down to making cake cream.

Combine sour cream (cream) and sugar in a deep bowl. How much sugar to put in should be considered based on personal preference. V classic recipe cake "Milk girl" at home, the amount of sugar is 1 glass. But it must be borne in mind that the cakes are also quite sweet. Therefore, ¾ glass was enough for me.

Beat the sour cream with sugar with a mixer at an average speed for 7-10 minutes, until the mass becomes airy and increases in volume.

Liberally grease the cooled cakes with cream.

How to decorate the Milk Girl cake is up to you. You can decorate it with chocolate icing, fruit or cream. For homemade tea, you can simply sprinkle with cocoa or nuts. Send the cake to the refrigerator for soaking for at least 2 hours.

Bon Appetit!

Recipe 8: Dairy girl with cottage cheese cream (with photo)

Cakes (18 cm):

  • Boiled condensed milk - 1 can (380 g)
  • Chicken eggs - 2 pcs.
  • Wheat flour - 1 glass
  • Baking powder - 15 g
  • Soft cottage cheese - 250 g
  • Cream 35% - 300-350 ml
  • Powdered sugar - 4 tablespoons (see description)

Combine eggs and boiled condensed milk.

Beat until smooth.

Add flour mixed with baking powder.

Knead the dough.

It will be runny, that's okay.

It's time to bake.

There are several options:

1. Draw a circle with a diameter of 16-18 cm on a sheet of parchment and spread out the dough.

2. But it is easier to take a detachable form or a form with a removable bottom, spread the dough, and then just take it off. I chose the second one, it's more convenient for me.

So, spread out two tablespoons of dough, distribute evenly.

Continue until all the dough is finished.

Since the cakes are baked very quickly, it is convenient to make several blanks at once on parchment, and then transfer them to a baking sheet.

We bake in an oven preheated to 190 degrees for 5 minutes.

The caramel cake base is ready.

Immediately, while hot, remove it from the parchment. Since the cakes are very tender, it is convenient to help yourself with a spatula or a knife.

The surface of the finished cakes is quite sticky, so all cakes must be shifted with parchment.

The blanks for the future cake are ready.

Whip the cream until soft peaks.

Combine cottage cheese and whipped cream.

Let's add the icing sugar.

Beat everything together for literally half a minute so that everything comes together.

The cream is ready: it is lush and light.

Put 4 pieces of parchment on a plate, with a cake on them. On the cake - cream.

The parchment is used to keep the plate from getting dirty. Then, when the cake is assembled, just take out the sheets: all the cream will remain on them. Of course, you don't need to use this technique.

So we collect the whole cake: the cake is cream, lightly pressing the cakes with our hands.

Cover the whole cake with cream. Can be decorated as desired. I left it like that, just made careless divorces.

Cake "Milk Girl" with cottage cheese cream is ready. It is quite heavy in weight (although only 18 cm in diameter) and very satisfying!

But remember that the composition contains cottage cheese, so I do not recommend storing such a cake for a long time.

We put it in the refrigerator for at least three hours. Better, of course, at night. During this time, the cakes are well saturated with cream.

Enjoy your tea!

The original cake recipe appeared in Germany, its main highlight is delicious creamy cakes covered with whipped cream. The cake got its funny name from the popular brand of condensed milk Milch Mädchen from Nestle, which became the main ingredient. Cake "Milk Girl" with ice cream is one of many options that are not inferior to the taste of the original.

Condensed milk cakes may seem sugary, but the taste of a neutral butter cream will correct the situation.

Ingredients:

  • 380 g of condensed milk (whole can);
  • 160 g flour;
  • two eggs;
  • 15 g baking powder.

All ingredients are mixed in a mixer. It turns out batter... After a quarter of an hour, bubbles appear in it - this is how the baking powder works. Now you can start baking.

  1. On the wrong side of the baking paper, draw a circle of the desired size.
  2. Cover a baking sheet with this sheet.
  3. Pour two tablespoons of dough into the center of the circle and distribute it in the circuit.
  4. The cakes should not be too thick. From the specified number of products, 7 - 8 pieces should be obtained.
  5. Bake for 4 - 5 minutes at 180 ºС. The finished cake does not stick to the fingers.

The cake is collected by smearing the cakes, top and sides with Sundae cream. Decorate and immediately put away in the cold.

The correct recipe for filling cream

Plombir cream in the classic version is a mixture of custard and whipped cream.

For the custard base:

  • 400 ml of milk of any fat content;
  • 200 g sugar;
  • 30 g starch;
  • 100 g flour;
  • vanilla extract.

The amount of sugar is an individual matter; this ingredient will not affect the consistency. The cake is made from very sweet cakes, so the cream can be made completely sugar-free.

  1. Sift flour and starch.
  2. Stir in sugar and vanilla extract.
  3. Pour in milk little by little, whisking the mixture constantly to break up the lumps.
  4. Heat over low heat, not boiling. Do not stop active work with a whisk.
  5. Remove from heat as soon as the liquid thickens slightly. The process will continue while the base cools.
  6. So that the surface does not get windy, cling film is laid on it and smoothed out, expelling the air.

For whipped cream:

  • 150 g cream for churning 33% fat;

You will also need a whisk or mixer, a deep bowl for cream, and a wide bowl for ice.

  1. The cream is pre-cooled in the refrigerator. It is best to buy them the night before. Do not keep the package in the freezer, otherwise the cream will freeze and not churn. The whisk and dishes, on the other hand, can be chilled in the freezer for half an hour.
  2. Place a bowl of cream in a container with ice.
  3. Beat for 3 - 4 minutes at low speed so as not to "detect" the cream.
  4. Another 5 minutes at full power until strong peaks begin to rise behind the mixer.

To stabilize the cream in consistency, to make it smooth and airy at the same time, add 100 g of softened whipped butter to it. The cream combines well if the cream, butter and custard base are at the same temperature.

  1. The base is thoroughly beaten with a mixer, adding butter in a spoon.
  2. Cream is also injected in portions. Now you can't whip! The cream is gently stirred from bottom to top with a spoon to maintain the texture of the whipped cream.

With ice cream custard

Cream "Plombir" has several variations of preparation with different bases.

"Sundae" on the yolks:

  • 4 yolks;
  • 250 ml of milk;
  • 50 g starch;
  • 150 g sugar;
  • vanilla extract.

The base is complemented with 100 g of butter and 250 ml of whipped cream.

  1. Pounded yolks, starch and sugar are brewed by pouring into hot milk.
  2. When the thickened mass begins to separate from the walls while stirring, the base is removed from the heat to cool.
  3. Butter and cream are added to the custard base in the same way as in the first recipe.

Sour cream "Sundae":

  • 500 g of fatty sour cream;
  • 3 eggs;
  • 20 g flour;
  • 200 g sugar;
  • vanilla extract;
  • 250 g butter.

Store-bought 20% sour cream adds a slight sourness to the cream. The farmer's fatty product will give the cream a softer taste. Whipped cream is not added to sour cream "Plombir".

  1. All ingredients, except for oil, are whipped and brewed in a water bath.
  2. The mixture is stirred continuously so that it does not boil and the eggs do not curl.
  3. Whipped butter is added one spoon at a time to the cooled base.

Chocolate cooking option

There are always options: make chocolate cakes or chocolate cream. Cocoa fans will prefer both.

Ingredients for the cream:

  • 180 g of milk;
  • 100 g sugar;
  • 3 yolks;
  • 100 g of chocolate;
  • 50 g starch;
  • vanilla extract;
  • 100 g butter;
  • 250 ml whipping cream 33-35%.

The cream is brewed in milk:

  1. Grind the yolks with sugar.
  2. Grate or melt chocolate.
  3. Add all components to hot milk.
  4. While stirring, heat until thickened.
  5. Into the cooled mass add butter and cream in parts according to the general principle.

Cocoa powder is added to the cake dough. The amount of dough indicated in the first recipe will require at least 3 to 4 spoons.

In the assortment of some manufacturers, you can find ready-made condensed milk with chocolate. It will not add a rich flavor to the cake with classic cream... You still have to add cocoa to the dough or brew chocolate cream.

With the addition of fruit to the dessert

The cake gets a special taste when fresh or canned fruits are added. Any combination to taste is possible: peach, banana, kiwi, strawberry, and so on. A layer of cream, thin slices of fruit or berries are laid on each cake. To enhance the taste, you can prepare Strawberry Plombir Cream.

Would need:

  • 200 g cream cheese, such as "Mascarpone" or "Philadelphia";
  • 150 g strawberries;
  • vanilla extract;
  • 100 g butter;
  • 150 g icing sugar;
  • 10 g starch;
  • 250 ml heavy whipping cream.

The berries must be clean and dry so that no water gets into the cream.

  1. Rub the berries in a puree. The cream should not contain seeds and large pieces of skin.
  2. Add starch to the puree.
  3. Heat in a water bath until thickened.
  4. Beat the softened butter and cheese.
  5. Combine with cooled strawberry puree.
  6. Beat the cream with powdered sugar and vanilla extract.
  7. Add the cheese and berry mixture to the cream in parts, gently stirring the air cream with a spoon. Do not beat again!

By standards, homemade cake with custard stored in the refrigerator for only 6 hours. Ice cream and fruit cake is stored even less than classic version... He shouldn't insist. Collect such a cake just before the feast. Of course, after drinking tea, you should not leave a piece for the next day.

Recipe for "Milk Girl" cake with mastic

Decorating cakes with mastic begins with leveling the surface and sides. The question immediately arises of how to make the filling cream thick, so that it fills in all the irregularities well, does not drip, and the "Girl" after being covered with mastic does not deform.

Ingredients:

  • 350 g sour cream;
  • egg;
  • 100 g sugar;
  • 100 g flour;
  • vanilla extract;
  • 200 g butter.

The sour cream "Plombir" prepared according to this recipe has a dense, dense texture. It is not suitable for impregnating cakes.

  1. The mixture of ingredients (except oil) is brewed over low heat. Do not be afraid of metamorphosis: at first the cream will become liquid, then it will thicken at the walls, lumps will form in it. The main thing is to continuously knead the entire mass from the very bottom.
  2. After 3 - 4 minutes, the cream will acquire a uniform, smooth consistency. When cooled, it will look like a pudding.
  3. The cream is cooled under the film, supplemented with softened whipped butter. It is important to combine the cream and oil in parts.

To make a super-durable surface, you can use cream "Ganache" with cream for leveling, and impregnate the cakes with custard "Sundae".

In the cream "Ganache":

  • 300 g of chocolate;
  • 200 g heavy cream;
  • 30 g butter;
  • 40 g icing sugar.

You can use white chocolate if you don't want the bright cocoa flavor. White chocolate it will take twice as much as dark.

  1. Melt the chocolate in hot cream.
  2. Add oil and powder.
  3. Beat.
  4. Cover with foil in contact and cool.
  5. Apply and level "Ganache" with a hot knife.

An important feature of the recipe "for mastic": the cakes must be cut off with a pastry ring. Firstly, they will be even, and secondly, they will be better saturated. It is better to assemble the cake in the same ring.

DIY dessert decoration

Delicate homemade "Milk Girl" is best decorated with fruits and berries, fresh mint leaves, natural whipped cream, stencil drawings or chocolate figurines. Such decorations are quickly made by hand. Moreover, they will certainly be eaten, and artsy decorative elements- Isomalt flowers, gelatinous balls, or furrowing confectionery beads are good only for appearance and usually remain on the plates.

  1. Drawings are applied to a dry cake so that the greasy cream does not "eat" them. The surface is densely powdered with powder of the same color: powdered sugar or cocoa.
  2. A stencil is laid out on top - a direct drawing or a negative - the entire surface is again powdered with a different color.
  3. The stencil is very carefully removed along with the excess of the second layer.

Chocolate figurines can be made flat or three-dimensional.

  1. The board is covered with cling film.
  2. Melted chocolate, dark or white, in any combination, in the form of clear shapes or abstract strokes, lattices, and so on, is squeezed onto it from a pastry bag.
  3. If you cover the spread of a thick book with film, you can achieve a 3D effect. For example, this is how butterflies with curved wings are made.
  4. The drawing is cooled in the refrigerator. The frozen chocolate will easily separate from the film.

To create a volumetric figure, you need a "pig", oiled. The oil will help remove the chocolate mold.

  1. The base is dipped in melted chocolate and cooled. The easiest option is a small inflatable ball.
  2. Warm chocolate can be decorated with any sprinkles or nut crumbs.
  3. When the chocolate has solidified, the base is pierced. The rest of the ball is compressed, separating itself from the chocolate wall.
  4. The edge of the ball is melted with a hot knife so that it is even.

Any pastry chef knows that a cake is greeted "by dress." A little effort, and the easiest homemade dessert can turn into a food art masterpiece.

Holidays or weekends are approaching ... And we feverishly begin to think about how to diversify dinner table new delicious dish... Many household members, especially children, ask for a sweet and creamy dessert, so once again you need to open cookbook in search of a recipe for a high-quality and inexpensive cake. A good option for all housewives will be "Milk Girl" - a biscuit product that will appeal to even notorious gourmets.

What is this cake?

I can tell right away that this is an amazing dessert: light and airy. "Milk Girl" is a cake, the recipe for which can be found in any cookbook, moreover, it does not require much effort from the hostess, being quite simple and straightforward to prepare. Even green novices in the culinary business will be able to cope with it with dignity if they follow all the recommendations.

By the way, the cake got such an unusual and funny name thanks to the German condensed milk: "Milch mädchen". It was Berlin women who came up with a recipe in which this sweet product was one of the ingredients. Their idea was quickly picked up by housewives all over the world: they liked the product so much that women began to willingly prepare it for their families, not forgetting to experiment and add their own flavor to the dessert. As a result, we got an improved Milk Girl cake. Reviews about the dessert are the most positive, so be sure to include it on the menu for the next weekend.

Ingredients

There are not so many of them in the classic recipe. For the dough, you need to buy one jar of condensed milk (500 grams). You will also need sour cream - about 8 tablespoons, flour - 250 grams (one and a half cups), eggs - 2 pieces, baking powder - 1 pack and starch - 2 tablespoons. Experienced housewives claim that the last component can be replaced with ground coconut flakes, semolina or another type of flour - rye or corn, which will also give a certain rich color to the baked cakes. Although, if you forget the starch, it's okay. Biscuit dough can do without it.

The recipe for a delicious homemade cake allows the use of various creams - according to your taste. But for the "Milk Girl" sour cream is ideal: this fact should be taken into account. It is better to use the first time classic filling, in the future you can experiment, making it chocolate, creamy or custard. Therefore, for the preparation of the cream, sour cream is used - 600 ml, powdered sugar - 1 glass and vanilla sugar, if desired. You need to stock up on powder made from waffle crumbs, cookies, nuts, and a silicone mat or baking paper.

Making the dough

When all the components are removed from the kitchen drawers and neatly laid out on the worktable, you can start preparing the cakes. First, mix the condensed milk and eggs - until smooth. You can help yourself with a fork or a whisk: whipping the ingredients with them, you will quickly achieve the desired result. But it is better not to use a mixer in this case. Then we add flour to this substance, which we pre-sift through a sieve and combine with a baking powder. Mix well. You should have a dough of the same consistency as for pancakes. Letting it sit for 15 minutes will make it thicker and more elastic.

The Milk Girl (cake) does not require a special baking dish. The recipe allows the use of special paper for this purpose: we cut out identical round blanks from it. They can be made using a plate and a simple pencil: in this case, one "paper cake" should not exceed 20-25 centimeters in diameter. If you decide to use a silicone mat, then its plus is that it is reusable. Yes and ready dough it is better removed from such material and does not stick to its surface.

Baking

While you are working on the dough, the oven should already be warming up slowly. Before starting work, turn it on by setting the temperature at 180-200 degrees. The recipe for a delicious homemade cake says: the cakes for the product should be baked in turn. To begin with, place the first paper blank or silicone mat on a baking sheet, put 2-3 tablespoons of dough in the center, distribute it evenly over the form and send it to bake. It takes an average of 5-7 minutes to cook one "pancake".

When the surface of the cake reaches a pleasant golden hue, it must be removed from the oven and carefully separated from the parchment. If left as is, it can stick to the paper a lot. You can help yourself with a knife or a special spatula. Place the finished cake on a tray. The rest of the dough should be baked according to the same principle: in total, 6-7 layers of the future product should be obtained. The more there are, the tastier the Milk Girl. A cake, the recipe of which is simple, can be built even from 10-12 floors.

Cooking sour cream

As already mentioned, the cake can be prepared with any cream. But based on the reviews of enthusiastic gourmets, we conclude that sour cream filling fits our product perfectly. And to make it as easy as shelling pears: no cooking and long-term cooling. Just using a mixer, beat sour cream and powdered sugar into a fluffy mass. The cream should be thick and airy. We use a package of vanilla sugar as a flavoring agent, which we add before whipping.

"Milk Girl" is not afraid of experiments. The cake, the recipe for its preparation, the main ingredients - you can play with all this, adding something new and unique to the dessert. This will not spoil it, if, of course, you follow the basic rules of cooking techniques. So, instead of vanilla sugar, you can add ground hazelnuts - for a nutty flavor, citrus zest will cause a pleasant lemon or orange scent, a little cinnamon - a spicy and divine bouquet. Remember, if you don't have a sweet powder, it's easy to make it with plain sugar in a coffee grinder or blender. And the most important thing: ready-made cream must be refrigerated before greasing the cakes: it will become tastier and thicker.

Chocolate and fruit options

If you want the cakes to be dark, while the cream remains white, then you can make a small adjustment with a simple component. To do this, add 50 grams of ordinary cocoa powder to the sifted flour. Grated chocolate will also give the cakes the appropriate taste and color, so you can use it without fear when baking a cake. In the event that you want a dark cream and a white base, then you need to mix the powdered sugar with two tablespoons of cocoa and beat this mixture with sour cream. The result is a slightly modified Milk Girl cake - chocolate. Everything, as you can see, is quite simple and fast.

Instead, fruit lovers have a wider field of experimentation. With sour cream or chocolate cream strawberries, cherries and bananas go well. We cut them into thin plates before the very assembly of the product so that they do not let in excess juice. Delicious "Milk Girl" cake with peaches and pineapples. The use of wild blueberries and sweet kiwi as a filling gives originality to the dessert.

Assembling the product

For the base of the cake, choose the strongest and thickest crust. We grease it abundantly with a ball of cream: most of it should be in the middle, so that when stringing the "floors" the filling does not come out on the sides. If you are preparing a fruit cake, then after the sour cream layer, lay out the prepared bananas, peaches or any wild berries. On top of them, we also coat them well with cream, so that the other cake is better and stronger than the previous one. Using this technique, we collect the entire dessert.

You can decorate it in any way. Hide the "Milk Girl" cake under the mastic - a good option, but not every housewife knows how to cook culinary plasticine. Of course, you can buy it, but it's still a lot of hassle. You also need to be able to roll mastic beautifully in order to evenly cover the product with it and sculpt figures for jewelry. Therefore, I advise you to simply coat the top and edges of the cake with cream, sprinkle with chopped nuts or pastry crumbs. Desserts covered with chocolate icing or jelly look festive. Imagine. After all, the result depends only on your imagination and skillful hands.