Milk Girl Cake Recipe
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Ingredients
Cakes
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Eggs
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Flour
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Baking powder
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Salt
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Butter
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Condensed milk
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Vanilla sugar
Cream
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Mascarpone cheese
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Cream 33%
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Powdered sugar
Glaze
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Chocolate
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Vegetable oil
Kitchen utensils
- Bowls
- Baking tray
- Whisk
- Mixer
- Sieve
- Paper
- Spatula
The unusual name of this very delicate multi-layered cake, "Molochnaya Detskaya" (Milk Girl), made with condensed milk, comes from the fact that it was originally made with Nestlé's Milchmadchen brand of condensed milk. In our region, the German word "Molochnaya Detskaya" (Milk Girl) became known as "Milochnaya Detskaya" (Milk Girl), further emphasizing the delicacy of this cake with its melt-in-your-mouth buttercream.
Step-by-step recipe
Step 1:
Sift flour into a bowl, add a little salt and baking powder. Mix with a whisk.
Step 2:
Melt the butter.
Step 3:
Crack two eggs into a clean bowl and pour in the condensed milk. Beat the mixture with a mixer for a couple of minutes.
Step 4:
Add a little vanilla sugar or vanilla extract, pour in the melted butter and mix well again with a mixer.
Step 5:
Gradually, mixing with a mixer, add the mixture of flour, baking powder and salt.
Step 6:
Line a baking sheet with parchment paper, draw a circle of the desired diameter using a template, and fill it with batter using a spatula. Bake at 180 degrees Celsius for 7-10 minutes. Repeat 6 times.
Step 7:
Place mascarpone cheese in a clean bowl, add heavy cream, powdered sugar and beat the cream with a mixer until fluffy and smooth.
Step 8:
Grease the bottom of the dish with cream, place the first cake layer on top and spread it with cream.
Step 9:
Place the next layer on top and spread the spread. Repeat with all the layers.
Step 10:
Spread the cream on the side of the cake and smooth it out with a spatula.
Step 11:
Break the chocolate into pieces and melt it in a clean bowl. Add the vegetable oil and mix well.
Step 12:
Refrigerate the cake for an hour and then spread icing around the edges to create drips.
Step 13:
Decorate the edge of the cake with red currants, cranberries and rosemary sprigs.
Cooking tips
Flour should be added gradually to avoid lumps forming.
Butter and chocolate can be melted in a double boiler or in a microwave.
Remove the cake as soon as it is browned.
It is best to leave the cake in the refrigerator overnight before serving.
