Cake "Milk girl"

Girls! And who baked this beautiful girl in a multicooker?

The idea is good, you can try. I can even make today, at least bake the dough, and tomorrow I will bother with the cream. Mine will burst someday

The first stage is ready. It was baked in a large panasonic, it turned out to be 6.5 cm high. Light, soft, loose. The night will lie down, in the morning I will cut and smear with cream. Now I am puzzling the family on what occasion the cake will be

The first stage is ready. It was baked in a large panasonic, it turned out to be 6.5 cm high. Light, soft, loose. The night will lie down, in the morning I will cut and smear with cream. Now I am puzzling the family on what occasion the cake will be

I will look forward to impressions.

The first stage is ready. It was baked in a large panasonic, it turned out to be 6.5 cm high. Light, soft, loose. The night will lie down, in the morning I will cut and smear with cream. Now I am puzzling the family on what occasion the cake will be

Did you grease the saucepan? I, too, did not get rid of the paper when baking in the oven. I want to try it in a cartoon How long was the dough in MV?

I am reporting. The saucepan was greased, The finished cake popped out easily. Baked for 65 minutes. But I always put it that way. You can have less time, but ... I have two Panasonic multicooker large and the second one always takes more time. So here look at your assistants and your experience. When the time came to do the cream, etc., it was discovered that the son had already started tasting. Well, nothing, I divided what was left into 5 cakes. But it was not over yet. Since the decision to make a cake arose spontaneously, the cream, which at that moment were at home, did not want to whip normally. Nevertheless, I soaked the cakes, sprinkled coffee and we tasted it. In our family, this option has earned the right to life. The husband said it looked like Tiramisu. It turned out to be very soft, tender, tasty. In comparison with cakes, it is more tender. They are somewhat different to taste. But again, this is an isolated case. For those who do not have an oven and airfryer, this option is very good.

but today I baked and the cakes did not work out. I did it strictly according to the recipe, drew a circle on paper, smeared it, put it on, took it out and ... while still hot, I could tear it off the paper, so it turned out 3 cakes, then spat and baked pancakes from the remaining dough. This is already 5 times when I can't get a milk girl, and the cakes are delicious !!!

[pygovka]

pygovka, I do not know if my advice will help you with something, but I will write, and suddenly, someone else will help.
Anyway, ever since I started following these rules, it has always been great.

1. Condensed milk must be GOOD! I always take with the baby painted on the package, it seems Pervomaisk produces

2. I clearly follow the proportions: 400 g of condensed milk per 250 ml of st. flour, without a slide, under the knife (if necessary, I measure how many grams it contains)

3. Put baking powder strictly according to the recipe!

4. I let the dough stand about 15 minutes before baking the first cake. I noticed that if you bake right away, then the first two cakes are flat and the dough tends to spread.

By the way, the dough initially turns out to be quite liquid for me, and when it stands a little, it becomes more lush and does not flow.

5. After the cake is baked, turn it upside down with the paper and cover it with a wet (wet, not damp) towel, larger than the paper on which the cake is baked. In the meantime, I’m loading the next cake, which was spread on paper in advance. I remove the towel from one end of the cake and carefully begin to remove the paper, moving the towel as I go.

In general, I am now baking this cake on a non-stick oilcloth (fiberglass with Teflon) (Lyudochka, honey, thank you, dear little man, for this wonderful thing), but until I started to follow these rules, even from this oilcloth it was difficult for me to remove the cake , not to mention paper.

And, of course, try to find good baking paper, here you will have to experimentally select

[Nastasya]

Nastasya thank you, but the point is that apart from step 5, I did everything exactly that way every time (I don’t know why, a premonition or something, although I don’t know if this is correct), I will not try any more, condensed milk is not cheap ...

Natasha, well, please, don't despair !!!! maybe you will get away a little from your worries and waste and try again? with paragraph 5

Also, if it's not difficult for you, describe in detail what your finished cakes looked like (before you tore them by removing them from paper). What color, thickness, what were the edges, thin dried or plump soft?

Did you always take the same baking powder and flour or tried to change it?

smeared thinly, in the process of baking they rose a little, along the very edge of half a millimeter they dried faster, they were soft themselves, but as they torn it off the paper, they immediately hardened (not counting the pancakes already), smeared tono and were thin. the cakes stuck to the paper and did not want to be removed from the paper - this is the main reason. my oven bakes stronger at the bottom, so the bottom is slightly brown, the top is pale. I buy flour and baking powder one and the same) once I tried to change it, 3 floors of my indignation could hear me), so I don’t sin on flour or baking powder.

Natasha, at what temperature did you bake? Do you have a thermometer? Has the oven warmed up properly?

Why am I asking: if the oven is cold enough, or the dough has not stood for a little, or both (well, I’m in a hurry, I can’t wait until it warms up and infuses) it turns out exactly the same cakes, as you described, with dried edges.

But when both the oven and the dough have reached a condition, you get donuts with soft rounded edges. The difference in the thickness of the cake is very noticeable.

I bake at a temperature of 220-230 degrees, at 200, as in the recipe, it turns out worse for me. But my temperature in the oven is unstable, the timer turns on and off this oven and the temperature either drops a little or rises. And so, maybe 200 degrees would be good

I don't know directly what else one can look for a reason, this is the last thing that comes to mind. Unless, the uneven heating of the top-bottom is to blame, but I do not think that this affects to such an extent

Nastya, I preheat the oven 20 minutes in advance, I have a thermometer (I took it from Lily), the temperature is 200-220, and it keeps that way. down I always put a jar of water. I don’t know myself. someday I'll try again. but not now, I'm mad at her.

I also got hooked on this cake, or rather the clients tasted it, Very tasty. And if done a few days in advance, so in general the very tenderness. Regarding the removal from paper and production in general, I fully confirm the words of Nastya both about the quality of the paper and about the quality of the paper. I didn't try it with a wet towel, I read that they spray right from the top of the spray gun onto the paper and then tear it off, I don’t know it’s fine for me so far
On the occasion of such a question, I will bake it as a gift for my granddaughter's cousin for a year, they love everything with cherries. How to combine it here ?? On the cake, the cake will be colored, maybe on a cream or something like a cherry to thicken the jelly ?? Maybe someone did it? tell me

How to combine it here ?? On the cake, the cake will be colored

Yes, and let him paint himself, it seems to me that the beauty of the cut will not suffer from this

I also got hooked on this cake, or rather the clients tasted it, Very tasty. And if done a few days in advance, so in general the very tenderness. Regarding the removal from paper and production in general, I fully confirm the words of Nastya both about the quality of the paper and about the quality of the paper.I haven't tried it with a wet towel, I read that they spray right from the top of the spray gun onto the paper and then tear it off, I don’t know it’s okay for me so far
On the occasion of such a question, I will bake it as a gift for my granddaughter's cousin for a year, they love everything with cherries. How to combine it here ?? On the cake, the cake will be colored, maybe on a cream or something like a cherry to thicken the jelly ?? Maybe someone did it? tell me

I usually when I put a cherry in a layer in an interlayer I make it with starch (cherry juice a little sugar, bring to a boil, brew 2 tablespoons of starch and put the cherry in this jelly, warm it up a little, cool down, spread it on top of the cream, it turns out very tasty and does not flow)

Yes, and let him paint himself, it seems to me that the beauty of the cut will not suffer from this

Nasten, did you make it with cherries? will it be tasty? And how do you add other fruits ??? raw or cooked with sugar ???

It will be sooooo delicious with cherries! Everything about cherries is delicious to me.In general, the sourness in this cake is very appropriate, so put the cherries safely.
I made this cake with dried apricots (delicious!), With walnuts (delicious!), With a banana (delicious!), With fruits: kiwi, banana, tangerine (the customer's review literally: Cake is a bomb!). I haven't done it with cherries yet, my hands did not reach, but I will certainly do it.
I always put fruits fresh, do not boil them. To be honest, I've just never tasted a processed fruit cake, so I don't know how it tastes better. Although I recently tried a cake decorated with orange slices boiled in syrup (right with the peel), it turned out to be a delicious thing

It will be sooooo delicious with cherries! Everything with cherries is delicious to me

So I thought that it should be delicious. I did it by smearing it with orange-lemon curd through the cake and I also did it by smearing it with apricot-orange jam through the cake (saerkrov is cooking). Both said super mega delicious. And my child is most waiting for the scraps from this cake

girls, maybe someone will say, I can freeze it for 5 days? or will he paint it later?

Thank you for such a delicious cake. Please help me with the calculation (I do not know in mathematics), I want to bake a two-tiered cake for a friend's birthday, cake diameters 20 and 26cm. the height of the tiers is 10 cm, I think that two portions per form 20 cm. height 10 cm should be enough, but for a form with a diameter of 26 cm. height 10 cm. how many portions should you take? please, help.

Thank you for such a delicious cake. Please help me with the calculation (I do not know in mathematics), I want to bake a two-tiered cake for a friend's birthday, cake diameters 20 and 26cm. the height of the tiers is 10 cm, I think that two portions per form 20 cm. height 10 cm should be enough, but for a form with a diameter of 26 cm. height 10 cm. how many portions should you take? please, help.

In order to bake a cake of this size, take 4 servings, you will have enough

Thank you very much, but tell me, please, can you bake the cakes in advance?

Thank you very much, but tell me, please, can you bake the cakes in advance?

Yes, in a day of assembly you can

Thank you so much

And at first I walked past this girl, kind of rustic, but how I tried it, nyayam. After the experiments, I came to the same conclusions as the girls wrote here. The dough should stand and become thick, and the temperature should not be less than 200. Otherwise, flat dry pancakes are obtained. And as for the paper, I recently bought one - nothing peels off from it, so I moisten my palm with water, and I run it over a piece of paper, then it comes off (there were options for a wet towel, etc. In general, the principle is one). But another parchment, and everything bounces off of it, already running. Maybe those for whom the case also sticks in paper?

Thanks for the recipe !!

I didn't dare to make this recipe before, I thought it was too simple, but it turned out to be very tasty!
I baked it fast last night. The first surprise - in the purchased can of condensed milk (with a boy) instead of 380 g, only 340
I had to buy another one and do it as it should for 400 g.
From a portion of the dough, I got 8 thin cakes, 22 cm in diameter, I laid out 2 spoons each.
He baked both on oiled paper and on a greased baking sheet, at 200 * - the cakes lagged normally. They were easily removed from the baking sheet with a wide steel spatula with slots, I don't know what it's called.
Custard cream without eggs with butter. The cake soaked well overnight.
I will definitely try with fruits, nuts, other cream - a quick and delicious cake, thank you for the recipe

What a pretty cut

Thank you!

Girls, how much flour in grams do you need?

Girls, how much flour in grams do you need?

This is 160g flour (1 glass)

My 200ml glass holds 140g, when converted to 250ml, the glass turns out to be 175g, so I'll clarify

My 200ml glass holds 140g, when converted to 250ml, the glass turns out to be 175g, so I'll clarify

: rose: A 250ml glass is written in the weight table and contains 160g of flour. When preparing this cake, I just weigh 160g or 320g if double the norm

I speak not according to the table, but according to the scales))) The moisture content of flour can be different ...
I will try your version)))

I made a cake this week. THANK YOU for the recipe! I haven't eaten such pleasure for a long time))))



unfortunately, did not have time to soak properly, they ate it earlier.

the taste of the cake turns out to be gentle, light.
if you add, for example, apricot jam to the layer, you get a sweetish note.

Girls, what do you think, if you bake one cake in the oven? Nobody tried it, will it work well? So as not to fool your head, draw, smear, etc.

[Giraffe]

Girls, what do you think, if you bake one cake in the oven? Nobody tried it, will it work well? So as not to fool your head, draw, smear, etc.

Giraffe baked with one cake, though in a cartoon. She baked everything well, but the taste turned out to be a little different. In general, this cake is all about very thin cakes. Baking them is not so difficult, but the finished cake will delight you!

Vitalinka, thanks for the answer

So I cut the cartoon into cakes. It was delicious, worth repeating, but different. And the oven according to the original recipe is really nothing complicated. You collect food in one place longer

Girls, I tried to bake this cake, but nothing came of it.
At first there was an epic with cakes, they didn't want to peel off the paper. Then, somewhere on the third cake, I found out that the problem was in the paper.
I took the leftovers from the previous roll. It came off with difficulty, but compared to the first cakes, heaven and earth ...
then, in the baking process, I laid out the cakes on top of each other, and at the same time tried to whip cream, I specially bought 35% fat. They refused to whip the cream, I added a thickener for the cream, not a fig, I added starch - a fig with butter.
At some point, I decided to check the cakes ... They stuck to each other ... apparently 5 minutes in the oven was not enough - the top of the cakes turned out to be damp.
In general, the dog had a gorgeous dinner of almost a kilogram of condensed milk (I did another kneading dough when I figured out the paper) and half a liter of cream ...
and, as luck would have it, I pulled the ice cream out of the freezer ...
I think someday I'll try to make this cake, but already from a half portion, on a smaller diameter and with vegetable cream.
When I read the recipe, everything seemed so simple ...

Probably just today is not your day. It's actually simple. Or maybe you were going to eat more glass and fate decided to stop you?

When I read the recipe, everything seemed so simple ...

Indeed, this is the simplest cake recipe, it is like a magic wand when guests are on the doorstep. Only the cakes need to be baked on good parchment, then there will be no problems with removing them, not stacking on top of each other. The cream can be made not from cream, but simply from 25% sour cream and everything will be fine

[Giraffe]

Probably just today is not your day. It's actually simple.Or maybe you were going to eat more glass and fate decided to stop you?

Giraffe I can't be stopped by such nonsense. It wasn't today, but a couple of weeks ago. I invited people on Saturday - “Come, I'll bake a new cake!”, And on Friday evening I tried to make it, but EVERYTHING was against me. Now I can smile, but then it really upset. Made as a result on Saturday Clafoutis with raspberries by Gerard Depardieu, only with lingonberries.

Indeed, this is the simplest cake recipe, it is like a magic wand when guests are on the doorstep. Only the cakes need to be baked on good parchment, then there will be no problems with removing them, not stacking on top of each other. The cream can be made not from cream, but simply from 25% sour cream and everything will be fine

Apparently, in addition to parchment, I also lacked good pens.
I don't have much room in the kitchen to lay out 5 cakes with a diameter of 26 cm.
And it seems to me that I still didn't keep them in the oven, because the top of the cakes was damp.

Apparently, in addition to parchment, I also lacked good pens.
I don't have much room in the kitchen to lay out 5 cakes with a diameter of 26 cm.
And it seems to me that I still didn't keep them in the oven, because the top of the cakes was damp.

I think everything is in order with the pens, do not slander yourself: flowers: Well, but it is difficult to give advice on the oven, I bake in my baking for 5 minutes, the top does not have time to bake

I just looked at the first post again - my cakes were lighter, much lighter. Maybe the temperature in the oven is lower than ordered

I just looked at the first post again - my cakes were lighter, much lighter. Maybe the temperature in the oven is lower than ordered

Anything can be, if the bottom does not burn, hold it longer

Well, so after all, you have to try again. Thank you if I will definitely unsubscribe on the weekend!

Natasha carry HUGE thanks for the recipe and progress report


I made a little cream, I needed more. The cake was greased with cherry confiture and whipped cream on top. It's very, very tasty, not a cake, but a fairy tale

The cakes were baked on silicone mats, lightly greased with butter, they were removed perfectly. She put a split mold on the mat and smeared the dough inside, then took off the mold and immediately into the oven

Tell me, is butter + caramel sauce suitable for these cakes?

Tell me, is butter + caramel sauce suitable for these cakes?

There is no dispute about tastes, but this cake is so delicate, light ... It will be hard with butter cream