Cake
Milky Girl Cake
Prep Time: 20 min / Cook Time: 30 min / Total Time: 50 min
A very simple cake recipe that consists of thin sweetened condensed milk layers with a cream frosting. I chose this particular frosting for this cake to cut down on the sweetness of the cake.
This cake is very forgiving and will work with any frosting you come up with as well as adding fresh fruit in between the layers if you love fruity cakes.
Author and photographs: Olga
Follow on InstagramThe name of the milk cake, Milky Girl, has a little bit of a story behind it.
In Germany, where this cake originated, the condensed milk can label has a girl on it and the name of the condensed milk is “Milky Girl”. Since the cake layers are based on condensed milk, the cake was named after the name of the condensed milk brand.
But you can use any kind of condensed milk you have on hand for this milk cake.
The resulting size of a cake: Diameter 15cm Height 11cm Weight 2,2 kg
Milky Girl Cake
Yield: 15 servings
Ingredients
Dought for cake:
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3 eggs
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370 gr condensed milk
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40 gr butter
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180 gr flour
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1 tsp baking powder
Сream with berries
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610 gr wiping cream
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420 gr cream cheese
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150 gr sugar powder
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140 gr berries
Smoothing cream on chocolate
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150 gr milk chocolate
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20 gr glucose
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60 gr cream 33%
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70 gr butter (room T)
Instructions
Baking
Stir eggs with condensed milk, add melted butter and mix until smooth. Add flour and baking powder.
Leave for 10 minutes on the table - at this time, turn on the oven to heat up to 180C degrees
For each layer, it takes 50-60 grams of dough.
Mark circles of 15 cm on parchment. You can use a pencil on the backside. Also, you can use a shape of a suitable diameter for marking and flour. Just put the shape in flour. Hit it on the baking tray - the flour will fluff up and leave a circle mark.
Put on parchment in circles 50-60 gr of dough (layer will be quite thin)
And put in the oven for 5-6 minutes until JUST SLIGHTLY brown. (the cakes won't turn brown - don't wait!)
You will have about 14 cake layers.
Leave them to cool for 10 minutes on a wire rack.
It is advisable to let the cooled cakes lie down in an airtight container for a couple of hours - but this is not necessary.
Layer cakes with buttercream.
Cream
Put a dab of frosting on your serving board/platter. Place the first cake layer on top and press to adhere.
Add all the ingredients to a mixing bowl except for the whipping cream and whip until smooth.
Add the whipping cream and mix until the cream is fluffy.
Layer the cakes, adding berries
Smoothing cream on chocolate (300g)
Heat the cream with glucose to a boil, and pour over the chocolate. Leave for 2-3 minutes, then start stirring.
The mass will thicken a little - when we introduce oil - life will improve.
When the chocolate mass becomes approx. 40 degrees - add soft butter and blend with an immersion blender.
Leave for 5-7 minutes in the refrigerator to cool and you can beat and level.
The cream will be strong, keep its shape, but melts from the heat of the hands! Cream NOT CONCRETE, but enough stable.
