Cake "Milk girl"

[Vitalinka]

Good, Vitalinka, I'll go try.

Girls if done on market sour cream. how long is the shelf life? with cream I think you can eat for five days. but if you replace it with sour cream?

[olesia32]

olesia32, I eat with sour cream for 5 days, I worry even more about cream than about sour cream, but this is at the store, and the market can be different - if the separator, then it is stored for a long time

Celebrated on September 1. Roofing felts because of cream, roofing felts because of sprinkling coffee ... In general, I do not know why, but everyone came to the conclusion that it turned out very similar to tiramisu.

Hello everyone! I came to say thank you !!! The cake is delicious, very tender, and cooks quickly! And here is the cake itself:



Upper and middle tiers - "Milk girl". I baked one according to the recipe, and added cocoa to the second. Cream sour cream with condensed milk, in another tier - sour cream + boiled milk + cognac. The guests liked it! Sorry that there is no cutaway photo

I brought a report on the work done ...



I made a cake for 1, 5 servings, the first cake barely tore off the parchment and still broke into 4 parts))) but to lose heart and despair is not in my style))) smeared a trace. parchment with butter copiously and made the edges a little thicker, and did not bake to a crust - pulled it out a little began to brown ... and what was my surprise when I turned it over on the wire rack and pry off the edge as it fell off the parchment itself, even damp a towel, which after reading the forum I prepared in advance - it was not useful almost)))
In general, from 1, 5 portions I got 7 cakes and a small pancake for my son)))
I ate the cake and didn’t have time to blink an eye I tried 1 spoon only))) so I didn’t really understand what tasted, but the cakes were very good. I liked it, next time I'll try to make them even thinner and I'm thinking with what other cream to experiment with - can I try a custard, what do you think?

I think it's a matter of taste, if you want a custard, why not try it! For example, I also experimented and was satisfied

I think it's a matter of taste, if you want a custard, why not try it! For example, I also experimented and was satisfied

I will experiment with custard, but now I need a proven result))) You made sour cream + boiled milk + cognac, and in what proportions tell me?

I will experiment with custard, but now I need a proven result))) You made sour cream + boiled milk + cognac, and in what proportions tell me?

I had a can of sour cream (400g. From the store), a can of boiled condensed milk and 50g cognac. If with cognac, then it turns out to be quite liquid, you cannot do without a thickener. I didn't have it, I added gelatin. 10gr. gelatin + 50g. water (in a separate bowl), stir and leave for 20-30 minutes. Then heat the swollen gelatin in a water bath until completely dissolved, but do not bring to a boil. Then pour the gelatin in a thin stream into the cream, whisking it at the same time.

I had a can of sour cream (400g. From the store), a can of boiled condensed milk and 50g cognac.

Thank you, I have a thickener if anything, but I will do it without cognac, because children will also eat)))

I did it with cream and sour cream. I took sour cream 300-350 gr + a can of condensed milk, without a thickener. It turned out not very fluid.

I did it with cream and sour cream. I took sour cream 300-350 gr + a can of condensed milk, without a thickener. It turned out not very fluid.

That's right, why should he be liquid, In your case, you can do without a thickener, and I also added cognac, so you can't do without a thickener.

Made the cake again
again, things are for 1.5 servings, but I did not get 7 cakes as last time, but 2 times more - 14 thin
missed sour cream + boiled milk cream - very interesting delicious taste)))
As a result, we got 2 cakes, or rather a cake and a cake for my son, which has been growing for a month already ...
The big cake left for the father-in-law, and since I was left with my son, there is only one cutter, if someone thinks to me to take a picture of that cutter, then I'll put it on)))

In the middle, it only seems that the cake is thick, in fact, in the middle, just sour cream with chocolate topping is missed)))

A couple of days ago I was sitting near the computer and trying to find a recipe from what was left in the house ...
I found this recipe and, to be honest, I was very afraid for the result. As it turned out in vain
The filling was made by cream and spread with strawberry jam.
The cake itself was not tasted, it was a gift. Today they called back and said that the guests almost swallowed the forks along with the cake
THANK YOU

girls want to try to make with sour cream. Tell me, can I take a store or better from the market? the fact is that I do not have a fixative and there is nowhere to buy from us.

girls want to try to make with sour cream. Tell me, can I take a store or better from the market? the fact is that I do not have a fixative and there is nowhere to buy from us.

The main thing is that it is greasy at least 30%, and if it still seems liquid, then gelatin can be stored a little

girls want to try to make with sour cream. Can you tell me you can take a store or better from the market? the fact is that I do not have a fixative and there is nowhere to buy from us.

Homemade sour cream is definitely better !!! The main thing on the market is to choose a high-quality one, otherwise it can be diluted.

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.

Thank you. made to order. the customer really liked it. did 1.5 servings. I took market sour cream and added regular sour cream. I will do more

NatalyAN, thanks for the cake recipe. For a month I walked in circles, did not dare to bake, I thought the dough with condensed milk would definitely burn. But no! It is baked quickly, easily, the cakes, soaked in cream, become watery, they just melt in the mouth. The cream I had was sour cream custard with the addition of butter (quite a bit).


Yes, there were 9 cakes, it could have been 11, but I was afraid to smear too thin for the first time. I think the number depends on the size, the larger the size of the cakes, the smaller, respectively.

[giraffe]

Good afternoon, tell me, please, what cream is better to decorate this cake, here they wrote that with Wet meringue not very much, is this really so? who decorates with what?

Oh, and another question,giraffe your last cake from the multi or from the oven?
Kizya, and a question for you, do you have layers on substrates? I want to make 2 tiers, bottom prague, top milk girl, make a backing, or so you can try to install?

[giraffe]

Oh, and another question,giraffe your last cake from the multi or from the oven?

From the airfryer

thanks, is this one portion cut for so many cakes?

I forgot, but you can count in the photo.
Counted-6

yes, I also counted 6, did I mean that from one portion of dough?

Yes

Good day everyone !!! I came to say thank you very much for the recipe: rose: the cake is just a miracle, it turned out to be very delicate, fragrant: girl_claping: I did it for the first time and surprisingly, without any problems, of course the cake had only an hour to soak. more my children could not stand it. The daughter said she would buy condensed milk for the cake every day.

[Kizya]

Kizya, and a question for you, do you have layers on substrates? I want to make 2 tiers, bottom prague, top milk girl, make a backing, or so you can try to install?

Ole№ka, tiers on substrates and even in the lower tiers you need to insert skewers (such wooden ones), this is done so that the cake does not sag.

[natapit]

Natasha, thanks for the recipe! I wanted a cake with homemade taste, as the girls describe it. Here is baked:



Since I baked for the first time, I made cakes of different thicknesses in order to decide how I like it more in the finished cake. There were 7 cakes in total. Soaked perfectly.

She sprinkled one crust and the top of the cake with baked nuts. Cream made sour cream from natapit (now I will leave a review in its topic). When I made the cream, I realized that I needed a softer and slightly sweeter structure so that there was something to thoroughly soak the cakes, so I added 100 g of warm milk and 50 g of sugar. The cream was just enough for a juicy, soft, tasty cake. I highly recommend, if not making cream from cream, then sour cream custard + milk. Regular custard would simplify the taste of the finished cake, I think, and the sour cream custard and cakes are perfectly saturated and the taste is rich, creamy. A very successful combination of "Milk Girl" cakes and sour cream custard!

It's a good cake! Now I will write it down in a notebook.

Milhmedchen came out wonderfully
Thanks for the recipe! We will repeat and repeat.

thanks for the recipe. Easy to prepare cake. They said correctly: the taste is homemade, simple.
I bought my condensed milk, and it contains 270 gr. I had to reduce the portion. But still it turned out 5 cakes by 22 cm. It could have been 6, but I made the third one for 2.5 spoons, and 4 and 5 for 3 spoons. It was interesting what they would be. The first seemed thin at first. But in the finished cake, I already realized that it should be so. It is impregnated better.

Decorated like Natalia's in "Chocolate and Milk Girl", though. Cherry has diluted the light taste with sourness. Cream - sour cream.
Actually:


Thank you again

great cake, very easy to prepare and taste, added banana, strawberries and creamy sour cream - nyamka.
The cakes were removed from good paper perfectly, I baked 7 thin cakes with a diameter of 24 cm. The cream took more than according to the recipe, the output of the finished cake was about 1.5 kg.
Tell me what kind of fillers you can still make this cake

Thanks again for the recipe. Baked the third time. I tried the first one. Baking to order - everyone is very happy. Friends advised to let it soak. Made with sour cream for 1 liter of sour cream from the market 300 g of sugar. it was very, very cake taken home.

Thank you. I also think maybe nuts can be added?

Thank you. I also think maybe nuts can be added?

I also made "Milk Girl" yesterday, added almonds (my husband asked, he loves to have nuts in the cake).

I also made "Milk Girl" yesterday, added almonds (my husband asked, he loves to have nuts in the cake).

did you fry it beforehand?

did you fry it beforehand?

Specifically, almonds, I pour boiling water over it for 3-5 minutes, so that the skin can be easily removed, fry it in the oven and grind it.

Girls, take my report. I experimented with the taste of this delicate airy cake, because after the 1st time it seemed to me that I needed to add something between the cakes. As a result, I did 2 at once: with sour cream and cream, raspberries / strawberries as an interlayer (raspberries are even better)


and with custard caramel, with fried hazelnuts (walnuts would also be good), caramel is very in the subject, but the cream is still sour cream / cream more ponra

olesya555 how good it is that you are back

olesya555 how good it is that you are back

Oles, Duc, I'm always here, only for comments I rarely have enough. Thank you !

I keep looking at this cake and looking closely And people over it as you want otgolyatsya. GOOD MEN! And everyone has something with sour cream, then with any cream it turns out AWESOME. And now the bottom does not work in the oven for me, I have to hand it over for repair. Otherwise, I also baked a crust for the Sundae cake on parchment, I had to turn it over (I lost a bit on the parchment), but I made the cake by the end of the first quarter of my youngest son

I have already made this cake three times, but I still do not understand how much cream is needed, and I need to make purchases for a large cake. Help, who puts how much sour cream or butter cream on one serving?

I have already made this cake three times, but I still do not understand how much cream is needed, and I need to make purchases for a large cake. Help, who puts how much sour cream or butter cream on one serving?

For a double portion of this cake, I use 700 g sour cream and about 1.5 tbsp. Sahara

Did Z do a double dose? and each separately. I have 2 cakes left (since it was very high), and plus somewhere 1-2 it took to align the sides. I took 1 liter of market sour cream plus 300 g of sugar. There was a surplus of cream 200 g, I did not grease it. When the cake was cut, it became clear that all the cream went into the cakes, that is, it could have been added, but the cake was magical .. the cake came out in 2700.

🔗

And for this cake I made a triple portion

Kizya, olesia32, what gorgeous cakes you have

NatalyAN, thanks for the cake recipe. For a month I walked in circles, did not dare to bake, I thought the dough with condensed milk would definitely burn. But no! It is baked quickly, easily, the cakes, soaked in cream, become watery, they just melt in the mouth. The cream I had was sour cream custard with the addition of butter (quite a bit).


Yes, there were 9 cakes, it could have been 11, but I was afraid to smear too thin for the first time. I think the number depends on the size, the larger the size of the cakes, the smaller, respectively.

Today I cooked for the second time. It turned out a little differently.
Firstly, the dough: it took much more than a glass of flour, I think because the condensed milk was very liquid. Yes, and very sweet, like sugar alone.
Secondly, the cream was different this time. Custard yoghurt. I thought that if sour cream is made over boiled, then yogurt should be the same. Yogurt (pear and apple and a little strawberry) + egg + flour. No butter or sugar was added. I didn't want to this time. I want a cake, but I don't want to gain kg, so the cream is light.

The cakes turned out to be 505 gr, cream - 735 gr. The weight of the finished cake is 1240 gr. This time there are 7 cakes, the cake is not high, the size is 20 by 30 cm.

I would call this cake "Fuzzy", it really turns out to be very fluffy and tender.

NatalyaN, it encouraged me to cook a cake, the fact that, having entered the topic, I read what the girls write, admired the beautiful cakes of the cakes and could not resist.

I want to add, the next day the cake became even tastier, ripe or something. And it looked more beautiful on the cut. I assumed that this might be so, because I set aside a beautiful piece separately, hoping to photograph it today. But my husband did not warn, but he got up very early today ... In short, I did not find a beautiful piece in the refrigerator.
And she didn't take a picture of those uneven remnants of the cake. But now I know that I need to take pictures on the second day.The cakes are soaked, becoming fluffier and more airy.

By the way, the yogurt custard is not the most delicious, although it gave the cake a pleasant sourness. We really liked it, but I won't repeat it yet. For me, this cream is not a frequent option.

Girls, this cake is my last hit! What a gentle, airy, light he is! I am bombarded with thank-you messages after him.
I do it too with minor changes. For 2 kg, if I need a ready-made cake, then I take one and a half servings of products. Just not one and a half cans of condensed milk, but one condensed milk, but half of sour cream. And in the cream on a box of cream, I add another 60-70 grams of sour cream. I like a little sourness, otherwise the cream is too lusciously sweet (well, that's for my taste). And I also put frozen cherries in the middle. This is on the advice of Ira-chiran, only I put the berries, she does not remember, whether jam, or jam. But I liked the very meaning of diluting the delicate cream with sour berries. Many thanks to everyone for the feedback and advice, I read everything, everything was screwed up!

I did the dairy girl 2 times in my life))) Yesterday the second)) I did it according to the recipe, only instead of sugar I add condensed milk to cream.
And I add frozen cherries without processing to various other cakes. And in this one I don't even want to. It won't taste the same for me ...

Listen, so I messed up with someone. We'll have to flip through the whole topic and look for who I read it from.