Cake "Milk girl"

Thank you! Then the custard will be just right, but they don't want cream

Thank you! Then the custard will be just right, but they don't want cream

Yes, custard can be done not just, but with the addition of white chocolate and lemon juice

Thank you!

[Freesia]

Freesia, make lemon patisier cream from Natapit. Delicious!

Say, be a caress, if I sipped biscuit cakes, then the stench stuck to the parchment, I tasted not to feel it, but it did not make me feel that it was all one. I want yo and into the distance. Why is it true that everything can be in the boom?

Say, be a caress, if I sipped biscuit cakes, then the stench stuck to the parchment, I tasted not to feel it, but it did not make me feel that it was all one. I want yo and into the distance. Why is it true that everything can be in the boom?

I bake this cake and nothing sticks, I use the parchment "Freken bok" and "Little things in life"

[NatalyaN]

NatalyaN Thank you for laying out the recipe, baking it, really tupanula, and taking 250 grams of flour instead of a glass of 250ml, tomorrow I will bake the second option correctly, otherwise one is not enough. Interestingly, my cakes seem to work out, but I think they should be softer. Baking according to the process described Nastasya, for which I am grateful!

And another question, I want to make a cream: cream + curd / curd mass + yogurt. What do you think is worth it? Soaked?

[natyla]

Say, be affection,

natyla, sorry, but according to the rules of the forum, item 6 should be written only in Russian. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158344.0
Many do not understand you.

I have mastered this recipe!
1. Added 100 gr of margarine to the dough (there were comments on 1 page of the branch)
2. made the diameter of the cake not 24-26 cm, but 15 cm. (I laid out the dough in 1 tablespoon with a very large slide)
3. Baked on the highest position in the oven for 10 minutes.
4. it turned out 15 cakes, three on each baking sheet. 1 daughter ate
5. collected two cakes of 7 cakes each.
6. I took vegetable cream - for whipping. added syrups to the cream for flavor.
7. I was too lazy to make the glaze according to the recipe (I had it ready - purchased), for which it was cursed, and the purchased glaze was rejected.
Shl. I bought some decent baking paper - Freken Bock.

Everyone liked the cake very much.
I was lazy-lazy to take pictures, and then the cake ended unprecedentedly.

Hurrah!!!! I got this cake the first time, I made it strictly according to the recipe. I baked the cakes on baking paper, tried to bake it with greased and without oil, the result was that the paper was removed in all cases well without problems. But the cakes turned out to be very porous with large holes, maybe you need to put less baking powder, I took 15 grams (next time I'll try to reduce it)



I did it for one portion, it turned out 5 cakes, the last of the leftovers turned out to be very thin, I put it as the lowest in the cake, it is practically invisible. Cream took Philadelphia cheese mixed with condensed milk, separately whipped cream with vanilla sugar and then mixed everything together. Covered with white chocolate icing on top, garnished with crushed almonds and cocoa. Decorated, of course, only for home tea.



My conclusions on the cake - firstly, let it soak at least until tomorrow (in my case it turned out 4 hours), secondly, when I spread on paper to the edges, spread more dough (I got irregular crumpets, in the middle it is convex to the edges thinly, suffered sectional view). The taste turned out to be delicate, shabby, I will definitely bake more than once.



Thank you so much for the recipe.

Girls, will such a cake go under the mastic?

Girls, will such a cake go under the mastic?

Of course it will, only then it is necessary not to smear the top cake with sour cream and make sure that the sour cream does not go beyond the edge of the cake



I made a side from butter cream with sugar. powder, greased the top cake with apricot jam and covered with mastic


and decorated with protein custard. You can cover it entirely with mastic. Something like that

Of course it will, only then it is necessary not to smear the top cake with sour cream and make sure that the sour cream does not go beyond the edge of the cake

Thank you so much! and if you cover the cake with ganache?

Thank you so much! and if you cover the cake with ganache?

You can also ganache

So I made this cake, I doubted for a long time whether to do it, my family got used to Pancho, but I was already tired. I thought if I make it not so saturated as pancho, they will not forgive In general, everyone was satisfied, it tasted very tasty and unusual, but for me it turned out to be a little sweet, although I did it with sour cream. Probably need less condensed milk, I strictly added 400 grams ...
Here's a cut I got

Great recipe! Very delicate and light cake! The cakes were easily removed, using only 2 sheets alternately. I baked on this paper:

Tannyusha, a very tasty morsel

Julia, thank you! Our cake slipped with a "Hurray"!

Julia, thank you! Our cake slipped with a "Hurray"!

I believe they ate it themselves and did not notice

Good afternoon! Girls, pleats .. Please help .. How many portions should I take for a 4 kg cake, a layer of fruit.

Good afternoon! Girls, pleats .. Please help .. How many portions should I take for a 4 kg cake, a layer of fruit.

The finished cake double portion weighed 2.3 kg. I think three servings should be enough plus fruit

Thank you very much...

Thank you very much...

I was glad to help

Hello girls. I'm new to your forum and in pastry. your help is very necessary. son's birthday in a week is a year old. and I want to bake a three-tiered beveled cake covered with mastic (I don’t know if it’s called that correctly, but I don’t understand how to insert a picture). and the question is the following. what is the minimum diameter of the bottom cake, so that the whole structure looks harmonious. Thank you so much in advance and sorry if you have the information you need somewhere.

Hello girls. I'm new to your forum and in pastry. your help is very necessary. son's birthday in a week is a year old. and I want to bake a three-tiered beveled cake covered with mastic (I don’t know if it’s called that correctly, but I don’t understand how to insert a picture). and the question is the following. what is the minimum diameter of the bottom cake, so that the whole structure looks harmonious. Thank you so much in advance and sorry if you have the information you need somewhere.

Follow this link and see

[crabgrass]

crabgrass, and in general did the cakes covered with mastic? A three-tiered beveled cake is quite difficult to perform, if a beginner, then it is better to make a simple multi-tiered cake, but even.

Hello girls. I'm new to your forum and in pastry. your help is very necessary. son's birthday in a week is a year old. and I want to bake a three-tiered beveled cake covered with mastic (I don’t know if it’s called that correctly, but I don’t understand how to insert a picture). and the question is the following. what is the minimum diameter of the bottom cake, so that the whole structure looks harmonious. Thank you so much in advance and sorry if you have the information you need somewhere.

listen to advice. if you are newbie. I almost died from a two-tiered one))

Follow this link and see

Thanks for the link. Well, in principle, theoretically, I already know how to make such a cake. the forum has a lot of information about this. I'm only interested in the minimum size of the bottom cake. because I don't need a huge cake. but I also want to look harmonious

Thanks for the link.Well, in principle, theoretically, I already know how to make such a cake. the forum has a lot of information about this. I'm only interested in the minimum size of the bottom cake. because I don't need a huge cake. but I also want to look harmonious

Rosichka, you already it is necessary to this Temko, click

Thank you so much

Well, just a HUGE thanks for the recipe, I've baked it 2 times already, added cocoa for the second time, it turned out to be a wonderful chocolate cake.
Everything is very fast, the recipe is simple, the cakes are the most tender!

Girls, can you please tell me if it is possible to bake cakes on Saturday and collect the cake on Wednesday or is it too early

If the cakes are packed in polyethylene and put in the refrigerator, then they will have nothing.

I decided to bake a cake today. Nothing came of it for a long time, I have not had this, the cakes did not rise, there were thin cakes, they stuck to the paper, one frustration

I decided to bake a cake today. Nothing came of it for a long time, I have not had this, the cakes did not rise, there were thin cakes, they stuck to the paper, one frustration

It is a pity that you did not succeed the first time, but what happened is worth smearing with cream and letting stand. If you like the taste of the cake, fix the mistakes (stuck to the parchment, change the parchment) and try again. The cake is delicious and quick to prepare

K in this cake I use whipped cream, but somehow they seemed to me rather simple in this combination, and even for a celebration, and I put cream on each cake, then with a stack of a millimeter in 3 with a tip I skimmed the cream in a diameter of 10 cm, 15 cm 20 cm It turned out , like circles on the water, sort of grooves and these grooves are filled with topping - in the first - cherry, in the second - kiwi, in the third - strawberries. And so all the Topping cakes, as you know, have a very pronounced taste and even this little is enough for the cake to acquire an unforgettable shade. And in the cut, all 7 cakes are obtained at the same level - points of different colors - cherry, green, raspberry

Tell me please
I had several questions, because it was in the topic that I was looking for additives to this cake)))
Do you call topping - just berries? Or do you pre-process them, I mean, sugar or cook and add them in the form of jam or jelly or ground with sugar mass? It's just that I was also asked to make a cake with cherries, but I think the cherry is sour - probably it needs to be processed somehow beforehand?
And even if you use not cream in the cream, but sour cream yoghurt cream (without gelatin) - do you think it will not drain out completely?

Tell me please
I had several questions, because it was in the topic that I was looking for additives to this cake)))
Do you call topping - just berries? Or do you pre-process them, I mean, sugar or cook and add them in the form of jam or jelly or ground with sugar mass? It's just that I was also asked to make a cake with cherries, but I think the cherry is sour - probably it needs to be processed somehow beforehand?
And even if you use not cream in the cream, but sour cream yoghurt cream (without gelatin) - do you think it will not drain out completely?

Alena, as I understand it, valvery used ready-made topping sauce made of berries, of course you can rub the fruits or berries yourself and boil them with sugar. And sour cream-yoghurt cream will flow without gelatin

Alena, as I understand it, valvery used ready-made topping sauce made of berries, of course you can rub the fruits or berries yourself and boil them with sugar. And sour cream-yoghurt cream will flow without gelatin

And if you just beat 30% sour cream and put it in the refrigerator for a short time?

And if you just beat 30% sour cream and put it in the refrigerator for a short time?

And with well-beaten 30% sour cream it will stand, I made this cake on 25% sour cream

And with well-beaten 30% sour cream it will stand, I made this cake on 25% sour cream

Oh thank you very much for the advice,
otherwise I don't like cream and I doubt that despite only positive reviews about the taste, I might like the cake with cream)))

Oh thank you very much for the advice,
otherwise I don't like cream and I doubt that, despite only positive reviews about the taste, I might like the cake with cream)))

Alena, this particular cake I make only with sour cream and it is very tasty

I got to this recipe, although I don't really like baking cakes, for me it's easier and faster with a biscuit, I really liked everything, starting from the process - quickly, easily !, and ending with the taste. Really tender, creamy, delicious cake! Tk needed a taller cake, made 1.5 servings, it turned out 7 cakes. Next time I'll do it with sour cream.

Hello everyone!!! I decided to try "Milk Girl". I don’t have condensed milk in cans, girls, please remind me what is the weight in the can (it seems 380g. Or am I wrong?) And if you don’t measure flour with a glass, then how much is needed in grams? It's just that the glasses are different ...

Hello everyone!!! I decided to try "Milk Girl". I don’t have condensed milk in cans, girls, please remind me what is the weight in the can (it seems 380g. Or am I wrong?) And if you don’t measure flour with a glass, then how much is needed in grams? It's just that the glasses are different ...

Hello, condensed milk 380g, flour 160g.

Hello, condensed milk 380g, flour 160g.

Wow, how soon help arrived !!! Thank you!

Wow, how soon help arrived !!! Thank you!

Just passing * JOKINGLY * why not help

Thank you for the author of the cake! It was necessary to quickly portray something, went to visit the child. The cakes were baked very quickly, really 5 minutes. Cream made sour cream custard. Decorated almost "on the knee" from the remnants found in the bins of the homeland (I am whining from my husband). Decorating took 18 minutes, don't judge strictly, I haven't made cakes so quickly yet !!!
Although it turned out very clumsy, the girl was delighted! Surprisingly, the cake turned out to be moderately soaked, tender and sooo tasty. I took the recipe into my working piggy bank.




For some reason, when baking, the cakes in the middle turned out to be slightly thicker than the edges, although they smeared evenly.
I measured the dough on the cakes not with a spoon, but on the scales.

Girls, hello! I am now baking cakes and there was a problem: I can hardly remove the parchment. Someone has already written about this in the topic, they advised me to change the paper. And if there is no other, what to do? And what if the paper is lightly greased with oil, would it be better?

Before removing the paper, sprinkle it with a little water.

I shot the parchment very well, I baked 4 cakes on 2 sheets.