Cake "Milk girl"

So the "Milk Girl" cake has been prepared again. How delicious it is. Today I added pieces of strawberries between the cakes.

Thanks for the recipe! Even my pampered cakes appreciated it. Such a delicate homemade cake. The son even booked for his upcoming birthday. Baked very thin cakes. Temperature 190 g 3-4 min. I used sour cream and whipped cream.
I didn’t arrange it, because it’s just for tea on September 1.

[Leila]

Leila, seen from the photo, which is very gentle

Girls, did anyone try to add butter to the dough? I want the cakes to be a little wet, I don't like dry ones, and vegetable cream won't soak them too much ...



And what about the flour? And then I read the topic, 1 glass varies from 100 to 250 grams))

[Irina]

Irina, I also want to follow. once with oil to do. I take 1 egg more than in the recipe. Flour 200 gr.

[Love]

LoveHow much oil do you think? 50 g per serving, or 100 g?



Has someone tried to make homemade condensed milk? I have a lot of milk in the fridge.

[Selenia_Irisha]

Selenia_Irisha, Irina, I take 350g of condensed milk and 50g of sour cream, cool cakes, I take 160-170 gr of flour. I make the cream with cream and sour cream - super)))

How much oil do you think? 50 g per serving, or 100 g?

I think 50g per serving is enough.

Girls, how do you make sour cream? What fruits are best for this cream?

[Anastasia]

Anastasia, I take cream: sour cream 2 to 1, powdered sugar to taste. First, whip cream until soft peaks, then add sour cream. Any fruit, everything fits)

[Anastasia]

Anastasia, I take cream: sour cream 2 to 1, powdered sugar to taste. First, whip cream until soft peaks, then add sour cream. Any fruit, everything fits)

And if at the indicated proportions, as needed. And tell me, you can smooth the cake with such a cream😊

[Anastasia]

Anastasia, how much do you need what? This cream is for the interlayer. Behind the cover, find the topic "cream ambulance", there is a lot of information on the first page.

Girls, I really need advice!
They ordered me a cake for November 1 - milk girl, sour cream, bananas, raspberries.
And something got me wrong, otherwise I can't say because today at 2 am I already baked the cakes and collected the cake, left it in the refrigerator. Today at lunchtime I took it out, lined it with potatoes. She put it away in the cold. I think I'll decorate with cream in the evening and be ready. I went to work (I have to leave the decree from November 1 - I went to write a statement) - and there I discovered that tomorrow only October 31 And I have a cake ready !!! What to do? Leave and decorate calmly, or is it better to bake cakes and make a new one today?

[marusya057]

marusya057, quietly leave in the refrigerator. Unless the raspberries are inside, they will flow.

[svetta]

svettawhy will it flow inside? In the cream, raspberries behave normally, nothing will happen to them.

[svetta]

svetta, raspberries inside, such a good layer - I isolated everything with cream, plus a layer of potatoes. I am worried if he will become limp during this time and whether the sour cream will deteriorate. I'm just a little paranoid

[Maria]

Maria, open shop sour cream costs a week. And I think the cake will only be saturated more.

[Irina]

Irina, I somehow flowed in the cream, it flowed so ugly from the sides. It's good that the cake was for the house from the remains of cream and biscuit, they ate for a sweet soul.
Although if she putty it with potatoes, then really everything will be inside.
And nothing will happen to sour cream in a day.

[svetta]

svetta, amazing ... Fresh or frozen?

Thank you so much!
yes, in principle, store sour cream + fresh, Udoevskaya.We have stalls here from the manufacturer, they always bring in a little, they don't stale. They calmed me down, I just completely lost my head with this sudden exit to work

[Irina]

Irina, fresh. Maybe she put a lot. A little cream with raspberry stripes leaked from the sides.

[svetta]

svetta, maybe ... or crushed by cakes. I have a fresh one that remains intact, but if the frozen one is not completely thawed, then it may leak.

Good day! Girls, please tell me how to cover the cake outside? I have a cream as in the recipe (I'm baking MD for the first time). The cream is very tender, the cake is also very tender. How can it be trimmed to keep the shape?
And if I baked it today, and we will eat it tomorrow evening, is it worth putting it in the refrigerator? Has time to soak? (maybe a stupid question, but I read that you can't put it quickly, otherwise it will be dry))))

Good afternoon, girls) Tell me, you can cover such a cake with mastic. I read that he is very gentle. Are there any subtleties?

[Anastasia]

Anastasia, you can completely. Just align well, with ganache for example

My Milk Girl. Weight 2.1 kg with decoration.
In layers, mousse based on sour cream custard with brie cheese and caramelized pear jelly in red wine. For a family of allergy sufferers ... Unsubscribed, liked
Decoration BZ cream.

In layers of mousse based on sour cream-custard with brie cheese and caramelized pear jelly in red wine

Whoa! Is it possible in more detail ?? It is very temptingly written)) And yet, to what diameter were the cakes baked ??

[Irisik]

Irisik, diameter 24, you can safely make the mousse according to the recipe Cream Plombir, add brie without a crust to the hot cream, pierce it with a blender, then add gelatin, cool it and mix with whipped cream.
Melted sugar in a frying pan, laid out the cubes of peeled pears, stirred, added a piece of butter, stirred, after a few minutes poured wine, stewed for a couple of minutes. Zaaaapah！ ... I cooled it a little, mixed in the gelatin, put it in a mold, cooled it and - in the cake. Collected in a ring.

Girls hello everyone! Tell MD you need 2-2.5 kg what is the best oven with the diameter of the cake so that it is not flat in the end and not a pipe. How many servings? And tell me the creamy yoghurt cream here? Saturate cakes: heavy cream + yoghurt 6% and recipe thickener for cream. Although it seems to me that the cream should be stable even without a thickener. Thank you! In the interlayer I want a banana and even out cream cheese in butter

[Irisik]

Irisik, diameter 24, you can safely make the mousse according to the recipe Cream Plombir, add brie without a crust to the hot cream, pierce it with a blender, then add gelatin, cool it and mix with whipped cream.
Melted sugar in a frying pan, laid out the cubes of peeled pears, stirred, added a piece of butter, stirred, after a few minutes poured wine, stewed for a couple of minutes. Zaaaapah！ ... I cooled it a little, mixed in the gelatin, put it in a mold, cooled it and - in the cake. Collected in a ring.

Fuck !!!!! Here is a composer) I would not have thought of brie cheese in mousse.)) I can imagine what a tasty treat!)) Thank you very much!

Girls hello everyone! Tell MD you need 2-2.5 kg what is the best oven with the diameter of the cake so that it is not flat in the end and not a pipe. How many servings? And tell me the creamy yoghurt cream here? Saturate cakes: heavy cream + yoghurt 6% and recipe thickener for cream. Although it seems to me that the cream should be stable even without a thickener. Thank you! In the interlayer I want a banana and even out cream cheese in butter

It is unlikely that the cream will be stable. Unless just add a thickener for the cream. The cakes are very tender, so as not to sour without a thickener. I made an MD for a cake - a doll (the doll is inserted inside) I don't remember the exact weight, but the cake was small in diameter and about 2.2 kg

[Irisik]

Irisik, on health！ Cake came out 2.2 kg. If you finish with another cream, add a layer of plaster, decorate with fruits, sweets or gingerbread, then there will be more weight.

Girls, if you bake the cakes today and spread them tomorrow, the crumpets won't dry out?

I wrap each cake separately in plastic wrap. Necessarily separately, otherwise they will stick together.

Girls, hello everyone! I've been reading you for a long time ... finally registered. help with advice. the girl on the GW wants a cake. MD + cream sundae + blackcurrant confit + cream cheese coating ..... is it possible? can there be proven recipes for creams and fillings for ladies on the GV? Help pliz) i'm new in this matter

if you are not allergic to the ingredients, then you can eat. I did and ate everything normally on GV

[Lenura]

Lenura, Mandarin duck22, this is a topic about cake Milk girl, you need a cream ambulance on such issues

Girls, help)
Ordered a cake for a DR child, 4 years old.
The child does not like pieces of fruit in the cake, but mom says that they will remove it, if anything ....
The child basically loves apples and bananas.
If in MD with sour cream I make one layer of apple custard, and the second type of banana (I saw it on the website, it is with butter, however, but the layers there are modest in principle) - do you think it will be okay? I want to please the child somehow ...

Girls, hello everyone! Made 2 cakes Dairy girl. Everything worked out the first time, thanks to your recommendations! But one question remained open: how long can a cake be stored in the freezer? I did not collect it completely, that is, I just smeared cream + sah with cream. powder. Plans to cover with vanilla mousse and mirror glaze. But won't the cake go bad in the freezer in 6 days ??? The DR celebration was postponed ...

[Kizya]

Kizya, Vetas, Vetas,

I baked "Milk Girl" for my son's first birthday. Cakes 15 pcs. (in time it took about 1.5 hours for baking), thin - no more than 0.5 cm, cream sour cream wood. + cream + condensed milk, a layer of jelly from forest strawberries. I did 3 portions (it was necessary 4 according to the calculations of the girls, but it seemed a bit too much, but it would be that), width 20 cm, height 16 cm (here the 1st portion was not enough), weight with mastic (mastic for covering and figures - milk) about 4.2 kg. I baked the cakes both on white baking paper and on a silicone mat, and there and there easily separated, I used paper 3 times (for baking from 2 sides and for a layer between the cakes), did not grease the mat and paper, although the mat after each cake had to wash and wipe dry, I just put the template under the paper and mat and smeared the dough. During baking, I noticed that the last cakes rose better, which means that a small dough holding is needed. To taste, the cakes themselves, in terms of sweetness, are not very sweet, but the cake itself turned out to be very sweet to my taste, there was not enough sour for the layer - in my opinion, lingonberry jelly or lemon Kurd would go. It would be nice to hear the advice of the masters, what do they use for the layer? Yes, the cakes are very plastic, you can make rolls or use in cakes with soufflé.

pygovka, I don’t know if my advice will help you with something, but I’ll still write, what if they will help someone else.
Anyway, ever since I started following these rules, it has always worked out 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 fluffy 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, previously spread on paper.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

Oh, I just realized that I gave the above incorrect data, now I will correct them. Very, very sorry !!!!!!

OK, I'm writing.
In order to calculate the number of servings, we need to know the volume of the original (for which the number of servings is known) and the volume of the required cake.
Since I know how many servings are needed for a cake 23 cm in diameter and 7 cm in height, then I will take its volume as the original one. The volume for a round cake is calculated using the formula V = nR²hwhere P is pi, equal to approximately 3.14, R - the radius of the cake and h - height. So V = 3.14 x 11.5² x 7 = 2900 cm³ (rounded up the total)
For this amount, you need 1.5 servings of cake.

Now we calculate the volume of your torus by the formula V = abh. 22 x 28 x 5 = 3100 cm³ (rounded up the total). That is, a little more volume is obtained for your cake, which means that 1.5 portions are a little too small.

Just in case, more formulas (oh, this mathematics, but so good when you are familiar with it).

For a more accurate calculation of the number of portions, we compose the equation a \ b = c \ dwhere a - the volume of the original cake, b - number of servings for him, c - the volume of the required cake, d - number of servings for him. In this equation, at the moment we do not know the number d... To find it, you need b multiply by c and split into a... Specifically, in our case, 1.5 x 3100: 2900 = 1.6. In total, you need 1.6 servings for your cake.

Using these formulas, you can calculate absolutely any cake, substituting any required dimensions. You can also calculate the weight of the required cake if you know the weight of the original.

In general, I don't know if it is clear to whom ... I kind of tried to describe everything in detail, but mathematics is such a thing ...

Girls, good evening. Tomorrow I'll master the whole topic. In the meantime, can you please tell me if it is possible to make a cake ball out of MD? Will it fall apart? With a backing between hemispheres, a central axis and additional skewers in the lower half. And coated with ganache in butter. I made the ball only from chocolate biscuit, and here they want a girl.
And how then to collect, cut how? You can't guess what diameter the next cake will be. With a simple biscuit, it's easier, I baked two hemispheres at once.

PySy. I mastered the topic, I will bake cakes in the evening)))

It is evident that this cake is registered in our favorites and for a long time.

The cake is awesome !!!! Thank you so much!!

Girls all the good time of the day! Tell the dairy girl to put fresh raspberries, strawberries, banana and fresh perisik into the milk girl. Creamy yoghurt cream. banana will not darken? Do you think fresh berries will not spoil? Everywhere they write that only processed or canned food is used correctly. The children will also eat the cake, I have not baked it with fresh ones before, so I want to find out from you experienced! Thank you

[Mandarin duck22]

Mandarin duck22,
I did it with strawberries. So everything was fine. Nothing has gone bad.

Girls all the good time of the day! Tell the dairy girl to put fresh raspberries, strawberries, banana and fresh perisik into the milk girl. Creamy yoghurt cream. banana will not darken? Do you think fresh berries will not spoil? Everywhere they write that only processed or canned food is used correctly. The children will also eat the cake, I have not baked it with fresh ones before, so I want to find out from you experienced! Thank you

The banana will darken anyway. Cakes with yoghurt cream and fruits / berries should be eaten within 2 days maximum (or better within one), otherwise it will turn sour. You can conduct an experiment, pour yogurt into a glass and pour berries, put in the refrigerator and see how long it will stand.In the cake, this composition behaves exactly the same

[Mandarin duck22]

Mandarin duck22, I make cream cream - sour cream and raspberries, peaches, strawberries - everything is very good, nothing spoils)

Girls, direct question from questions)
In a month, we have an event like the Rose Festival in our city and there will be a homemade baking competition.
I wanted to go out with a cake, I bow to the milk girl. The event will take place outside in the park.
August - heat, 35 degrees will probably be. Will the cake endure 3 hours of this heat without dying or spoiling?
definitely not with cream and sour cream, I am thinking about sour cream custard, but I doubt that it will withstand the heat.

In your place, I brought out something else, drier, sandy. Well, that's my opinion. I don’t know about you, but we have a direct epidemic of poisoning, the infectious diseases clinic is overflowing with patients. People are poisoned almost by air. I would not want to blame your cake later, eat shawarma, for example, or poison yourself with something else

[marusya057]

marusya057Vera is right, this cake is not at all suitable for this weather. Think of some cupcakes without cream, you can make a shortbread cake with interlayers of berry jam.

[marusya057]

Girls, direct question from questions)
In a month, we have an event like the Rose Festival in our city and there will be a homemade baking competition.
I wanted to go out with a cake, I bow to the milk girl. The event will take place outside in the park.
August - heat, 35 degrees will probably be. Will the cake endure 3 hours of this heat without dying or spoiling?
definitely not with cream and sour cream, I think about sour cream custard, but I doubt that it will withstand the heat.

marusya057, Maria, the organizers did not think very well, in my opinion, cake and heat are categorically incompatible, therefore bake rum babes or, if you really want a cake, buy a stand with a cooling element or / and keep the cake in a refrigerator bag for as long as possible.