Cake "Milk girl"

[NatalyaN]

Unfortunately, I came without a photo, but with detailed reports. I'm baking this cake for 3 years this is from those years that I remember exactly. I tried absolutely all the creams that have already been listed above and chose custard for myself, but this is for myself and necessarily with overnight settling. Any dough with condensed milk takes time to absorb the moisture of the cream, but then it reveals its flavor bouquet completely. I put a milk girl on almost all wedding cakes in the third tier, and always the third tier passes with increased interest and applause. But I spread the cakes thinly thinly. at least 6, or even 7 pieces, because the dough with condensed milk and soda tends to increase no less than THREE times, if you smeared a millimeter, you get three, and thin cakes are beautiful in the cut and are soaked better. For wedding tiers 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 3 millimeters with a tip I skimmed the cream 10 cm in diameter, 15 cm 20 cm It turned out, like circles on the water, sort of grooves and these grooves were 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 - in general a cheerful cut, and the taste turned out to be neither monotonously dairy for a festive cake I noticed one more thing - the third tier is eaten by young people in the morning after the wedding (this means the cake has gone for the third day) and always with delight I concluded that the more it costs, the tastier it becomes! The only bad thing is that such a long sucks can only be carried out at a wedding, it is almost impossible to protect household members from attacks on the cake at home!
The cake is very tasty ... but you need to learn how to bake it correctly, the cake should be thin and of the same caliber! And if the cream is not enough, then it will be noticeably dry. It is very important to catch and maintain the correct proportion!
NatalyaN Thank you so much for the recipe, because such a cake will decorate any table - and a simple tea party and an exquisite dessert !!!!
As soon as I do it, I will add the information with photos again

Well I found it !!! Thank you, Valentina!

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

Please tell me about the cakes: if you bake them, but skip the cake in a few days, can you pack each one separately in a polythene box, or is it all possible together (they don't stick together)?

Please tell me about the cakes: if you bake them, but skip the cake in a few days, can you pack each one separately in a polythene box, or is it all possible together (they don't stick together)?

When baking the cakes in advance, I shift them with parchment, otherwise they will stick together, and only then I hide them in the cake dish

definitely need to be shifted with something, you can use plain paper and the smaller the stack, the safer. And then I put a stack of 24 cakes, then the paper did not help me

Yeah, I didn’t prudently store all 12 of the Rafaelo cakes. the lower ones stuck together, I didn't think about parchment

When baking the cakes in advance, I shift them with parchment, otherwise they will stick together, and only then I hide them in the cake dish

I apologize for ignorance the cake is what? special form, can you just fold it into a bag?
And another question: if I bake them on Tuesday, and put them in a cake on Thursday or Friday, should I put them in the refrigerator or in a washing machine? And then how to defrost? And is it possible to bake them at all on weekends, and fold them on Thursday - will not spoil?

And I also brought a report, today I baked to order, from 1 portion, with a diameter of 20 it turned out 14 cakes, here is a photo:



It turned out a little blurry, but there is about 7.5 cm in height without cream, after impregnation for some reason it becomes lower, apparently sags under the cream - the cake itself did not take a picture, but it is 6.5 cm.

but there is about 7.5 cm in height without cream, after impregnation, for some reason it becomes lower, it sags under the cream apparently - the cake itself was not photographed, but it is 6.5 cm.

By the way, yes, it sags specifically, when I was doing the wedding, I smeared the height with a margin of 2 cm, it turned out 12 instead of the prescribed 10 cm, and after a couple of hours it turned out to be about 9 cm, so I had to bake the cakes too

but 14 cakes with a height of 6.5 cm - well, very little, how it happened.
My cake was 10 cm tall, but there were no more than 16 cakes

but 14 cakes with a height of 6.5 cm - well, very little, how it happened.
My cake was 10 cm tall, but there were no more than 16 cakes

How many portions did you make? I did it this way out of one, thin, very almost like pancakes

How many portions did you make? I did it this way out of one, thin very almost like pancakes

ooh, I did 8 servings. I had a sooooo big cake

The thickness depends on the spread, if the paper shines, it will be thin, this is not for everybody, perhaps.

The thickness depends on the spread, if the paper shines, it will be thin, this is for an amateur, perhaps.

I like it when they are thin - I smear it just a little the parchment covers))) After impregnation, it turns out like a frozen cake)))

I also baked this cake, everything worked out, but the taste of soda (although it was a baking powder) is very strong
It seems that I did everything according to the recipe and the baking powder did not put 15 grams, but 12, the rest is strictly according to the recipe.
I loved the cut but how to get rid of the soda flavor ???

I also baked this cake, everything worked out, but the taste of soda (although it was a baking powder) is very strong
It seems that I did everything according to the recipe and the baking powder did not put 15 grams, but 12, the rest is strictly according to the recipe.
I loved the cut but how to get rid of the soda flavor ???

I have no such taste ... can I try another baking powder?

I do not know? Indeed, in other recipes, one does not feel
But next time I'll try to put another baking powder.
I really liked how it looks in section and it's not difficult to cook

I put 18 grams - I have bags for 18 grams. There is no soda taste.

I put 18 grams - I have bags for 18 grams. There is no soda taste.

Strange I did everything strictly according to the recipe, and the taste of soda
Can the dough stand a little?
I kneaded and immediately began to bake, maybe this is the catch?
Or is the baking powder different? But in other recipes, it is not felt, for example, in biscuits.

yes, the dough needs to stand a little. It reaches and thickens. I let stand for 10 minutes

Thank you girls for the advice! Somehow I'll try again, given all your tips)))

I made a roll according to this recipe, even before I got acquainted with this site. I did it without oil and with butter, for my taste it tastes better, more airy with butter. And in the filling I put * blended * cottage cheese with sour cream and jam. After the impregnation, such a cute little girl has now found here how to make homemade cream. If the latter work out, on Sunday I'll go visit with a cake.Wait feedback)

I prepared it. Honestly, for a long time I avoided this cake, it all seemed very simple to me. In the end, I liked it very much and the guests appreciated it. I added 10 grams of baking powder, I was afraid to add more. In the next. Once I take a chance, and even though it turned out to be porous, it seems that the rise is higher in the pictures. I didn't take a picture of my own, I didn't want to be distracted, although I blurred it thinly.The diameter was 18 cm, it turned out 8 or 9 biscuits, 2 just ate. Impregnated, as it was collected, made of milk and butter, cream. So delicious).

Thank you very much for the recipe for the cake, very tasty, soft, delicate. I made sour cream cream, sprinkled with nuts on top. I took a bag of baking powder 18 - there was no soda taste.

my friend bakes in one batch. then cut into 4 cakes and that's it. I want to try too. girls advise more additions to this cake. who did what?

surely you can add frozen purchased cherries from the bag? can boil a little?

thank you in advance

by the way to me, too, a baking powder 18 gr. I am a little sleepy

my friend bakes in one batch. then cut into 4 cakes and that's it. I want to try too. girls advise more additions to this cake. who did what?

surely you can add frozen purchased cherries from the bag? can boil a little?

thank you in advance

You will tell later about the whole cake and about the fillers, and what have you already tried? For my taste there would be a banana. And the peach is canned, but soft and sweeter.

Somewhere I showed a photo of something baked in a slow cooker. This is also delicious, but a different cake.

Girls tell me how you can bake cakes in advance

Girls tell me how you can bake cakes in advance

I baked 4 days before assembly. I shifted the cakes with parchment and stuffed them into the bag. We lay on a glazed loggia at + 3-5 degrees.

Somewhere I showed a photo of something baked in a slow cooker. This is also delicious, but a different cake.

did you immediately take it out of the multicooker or wait until it cools down in it?

10 minutes after baking. Somewhere in the subject and the photo is.

But my friendship with the girl does not work out. Such lush, beautiful biscuits do not work out, but rubber pancakes are obtained ... Here again there was an attempt today, a friend persuaded me to make me a cake with this very girl, read the whole topic, did it in strict accordance with the recipe, the cakes were well spread, baked and removed, they were raised in the oven as expected, and then "blown away" - and at the exit from my double portion - 8 thin pancakes (maybe 3-5 mm), 22 cm in diameter. I smeared boiled sour cream-condensed milk with cream, the height of the collected cake turned out to be normal 8.5 cm. But I am very confused by the rubber structure of the cakes, and I am worried whether this "rubber" will be saturated or not. Girls, tell me please, do condensed milk cakes have a property to absorb the cream and swell ?!, otherwise the customer wanted just such a cake, so that he melted in his mouth, but I can't believe that it will be like that. I left it in the room for several hours in the hope that it would be better saturated ...
These are the pancakes, do not be alarmed - they do not lie directly on the sofa, but on a silicone film

Natasha, why did you decide that the cakes are rubber? When you took off the parchment, were your cakes porous from the bottom? I can see which cakes are porous, and when smeared with cream, they become soft and tender, they melt in the mouth. Now I'll show in the pictures how I get it
🔗 🔗 🔗 🔗 and this cake is made of a double portion of dough, diameter 26cm, height 8.5cm

No, not porous. These are some kind of "feathery"

And you have a diameter of 26 cm, and mine is 22 cm, and the height is the same ... Well, they seem to me rubber, they are flexible, and not soft, but as if springy. Now I will stand, cut off and try what's inside ...

My girl has exactly the same cakes - thin, like rubber pancakes. The last girl was not saturated with sour cream at all, she was rather dry. Although ... maybe the sour cream was thick, it remained a log on the cakes ...
It's a pity, because the cake is really delicious (the very first time was juicy and "melting")

In general, I had a hope that everything was not very bad - I cut a little from the sides - the edges were soaked and became soft, I hope the rest will have time to stand the cake until tomorrow evening.The cut looks like a normal one, right ?! Who often bakes - tell me, please, it looks like the truth?

Seem to be

I haven't gotten to the oven yet, but somehow I baked the Turtle cake on condensed milk. When it was baked, it was still hard, but when it was infused

In general, I had a hope that everything was not very bad - I cut a little from the sides - the edges were soaked and became soft, I hope the rest will have time to stand the cake until tomorrow evening. The cut looks like a normal one, right ?! Who often bakes - tell me, please, it looks like the truth?

The cut is just right. so everything will be ok

I am reporting, I received a review on the cake, because of which I caused panic here, in the topic Here was such a review:
"Natasha, the owner of the cake was delighted! And all the guests too !!!
Thank you very much - you give joy!
The cake itself is very tasty, very, very, the milk girl is just adorable!
Thanks again!!!"
And here is such a cake

So the milk girl passed the "test by the customer", everything is fine, thanks a lot to the author for the recipe

NATASHA, the cake is just delicious

[Happy New Year Everyone, Girls !!!!!!]

Happy New Year Everyone, Girls !!!!!!

And I am with a report today! I made it home for the new year for a trial, then to offer it to the customer. The tasty cake! And the truth is very gentle, melts in the mouth. Made the classic version with cream. I stuck to the paper, wet the parchment with a wet hand and tore it off, but on the silicone everything bounced off perfectly! I will do more! Thanks for the recipe !!!

Here is my dairy girl. I baked two full cakes. The cake is not so tender. Added a banana. It turned out very well. Add weight if needed. Feel free to add!

I now always add banana and strawberries to this cake. At the moment, this is my favorite cake, my family, and now also customers (they do not know yet)))))

I now always add banana and strawberries to this cake. At the moment, this is my favorite cake, my family, and now also the customers (they do not know yet)))))

I already have girls on the forum also ask - that everyone loves the Milk Girl so much)))))))))))?

The other day I baked a double portion and the whole vibrating force ... the dough stuck to the paper ... not a single cake lagged behind 'what happened I don't understand ...?!

[xiannian]

xiannianmost likely you have low-quality parchment. Or you smeared the cakes too thin. But I am leaning towards the first option. In general, to make it easier to leave, you can moisten it with water, I wiped it with a wet napkin if I was not lagging behind, but this happens only on paper parchment

[Giraffe]

Giraffe, Tanya!
You have mentioned many times in the topic that you are baking the Girl in the airfryer. Please describe the technology! Time, temperature, grate. I really want to bake it in AG.

The grill is upper (probably a middle one, but I recently got it), the temperature is 180-205, I don't remember the time (we often have tension), I always look by color.

Tanya, is it baked normally? I have good baskets, profiteroles and store dough (frozen). And to what color are you holding (and - the bottom is not raw?)?