Cake “Milk Girl”
by Editorial Staff
The extraordinarily tender and tasty “Milk Girl” cake is very quick and easy to prepare. This recipe will not take much of your time, only 30 minutes and a minimum of effort, but the result will please everyone. Delicate and soft cakes with condensed milk combined with a cream that tastes like ice cream. It is impossible to resist this cake!
Servings: 6
Ingredients
For cakes:
- Condensed milk – 300 g
- Egg – 3 pcs. (total weight with shell – 195 g)
- Salt – 1 pinch
- Wheat flour – 180 g
- Baking powder – 10 g
- Butter – for greasing parchment or a silicone matFor the cream:
- Cream 33% – 500 g
- Condensed milk – 80 g
- Vanilla sugar – 10 gFor decoration:
- Fresh berries – to taste
Directions
- Prepare the dough.
Beat eggs with a pinch of salt with a mixer for 3-4 minutes, until fluffy.
While whisking, gradually add the condensed milk.
- Mix flour with baking powder, sift and add portions to the egg mixture, stirring with a mixer.
- Preheat the oven to 180 degrees.
Cover the baking dish (mine is 30×40 cm) with parchment or a silicone mat and grease with a little butter. Send half of the dough (330-340 g) into the mold and spread in a thin, even layer. Bake the cake at 180 degrees for 6-7 minutes, until tender. Bake the second cake in the same way. - Trim the edges of the cakes. Separate the cakes from the parchment or silicone mat and cool.
- For the cream, beat the cold cream with vanilla sugar. Add condensed milk to the whipped cream in a thin stream, whisking at a medium mixer speed.
- Divide the cooled cakes into 4 parts each.
Put some cream on the bottom of the dish so that the cake holds well.
Collect the cake, smearing each cake with 1-2 tbsp of cream. Grease the top and sides of the cake with cream too.
Put the cake in the refrigerator for 2 hours.
- Decorate the cake as desired.
Bon Appetit!
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