Cake "Milk girl"

[Vasilica]

Vasilica, Thank you. Boom to try

girls on the forum advised me to use sour cream from the store. we have only 20% sour cream. bought ukr thickener.

who did tell it will be delicious? Do I need 3-4 sachets of thickener for 900 grams of sour cream?

I buy generally 15% Zlagoda sour cream and cook sour cream custard - an excellent cream!
If I use sour cream without heat treatment, then I also thicken it with a thickener, the best for me "Estimate", I always have a supply of 5 sachets. I will pour it to the desired density.

[svetta]

svetta, and how much sour cream is needed for sour cream and custard for 1 serving of this cake?

[svetta]

svetta, and how much sour cream is needed for sour cream custard for 1 portion of this cake?

Here is the topic https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=272677.0
I will not say the quantity, because a lot depends on the degree of spreading, the number of cakes, whether the sides and top will be spread ...

[svetta]

svetta, Thank you! I can't find cream in the nearest stores, I stop at this one-BREADED SWEET CREAM What is the difference from the original cream to the taste? -In sour cream more sourness? Does it impregnate as well as cream?

[echeva]

echeva, yes, it has a slightly pleasant sourness. The cream is denser than just whipped sour cream, so it soaks the cakes less (I don't work with cream, I won't say). But in Dairy Girl I really like this cream in combination with thin soft cakes - not dry, and moderately juicy. I make this option for children, they eat everything to the crumb!

who did tell it will be delicious? Do I need 3-4 sachets of thickener for 900 grams of sour cream?

why there is so much, usually there is 1 package of 400-500 ml. And don't try to beat the sour cream, just stir it, it will be more correct

the best "Estimate" for me,

PPKS from Ukrasa

Can't find cream in the nearest stores-

it's just not tasty with cream, they all go into the cake, be sure to put sour cream + cream in different proportions

why there is so much, usually there is 1 sachet of 400-500 ml.

The package says "for 200-350 ml of product".

yah! I went to read

I read about this Milky girl ... I walked around the bush for a long time, did not dare to bake: the recipe is too simple to be ingenious (in my inexperienced opinion), but I decided to bake the same day ... I did everything according to the recipe, it turned out 5 lush cakes d24cm, tore off the paper easily (Freken Bock paper), baked at 200 degrees for 5 minutes. The cakes were baked well, they were rosy, rounded at the edges. Ooooh, exactly, I remembered, only when the cakes had cooled down noticed that the cakes were sticky on top, and it was dangerous to put them on top of each other, I almost folded everything (I put 2 on top of each other - they almost stuck together, but I saw and tore them off in time) , then put my own paper under each cake, and they lay on my table, laid out until they cooled completely. I made the cream from 250g of cream (vegetable, well, I don't know where to buy homemade cream in Almaty), 250g of sour cream 20% (again, store-bought), 50g of powdered sugar. Between the cakes, in two rows, I threw a little frozen blackcurrant (since I had read a lot that there was not enough sourness. I did not dare to dare frozen cherries, I think it would be rough, but strawberries and bananas - no). All this now stands and is soaked. How much should you feed the cake at room temperature? otherwise I still need to pack it under mastic (tomorrow is my sister's birthday). What time I wrote ... How we will try to throw off the pictures and give them the best results. I wanted to throw off a picture without decoration - something is not inserted into the picture (the laptop drives or the Internet ?!). Measured: weight from 1 portion with cream 940g at d24cm, the height turned out to be 5.5cm

Here is the promised cut

The cake turned out to be tender, soaked so well, it melted right in my mouth. Only now the whole picture was spoiled by the vegetable cream in the cream and the frozen currants I put (it certainly looked beautiful in the cut, but it was bitter, it would have been better with strawberries). I really liked all the guests (I did it for my sister for her birthday)
and here is the cake itself:

Here I made a little oval shape, with decoration, with flowers it came out 1.5 kg. (very light both in weight and in taste, and in performance)

[Layla]

Laylahow wonderful golden! Cream! It is your photo report that prompts me to bake this recipe for the upcoming holidays !!! THANK YOU!

Layla, what a wonderful golden color! Cream! It is your photo report that prompts me to bake this recipe for the upcoming holidays !!!!

Thank you!!!! It turns out a very delicate cake, only as I wrote, preferably natural cream or homemade sour cream. As soon as I find this, I will do it again

I want to say my big thanks for the recipe, I really liked it. I layered the biscuits with ice cream, the sides were slightly daubed with cream, there was a quick cake for home tea

Well then, I'll share my last experiment. We bake MD often, she "got accustomed" and fell in love with us, a delicate and light cake. This time I decided to try a combination of MD and caramel sauce with sour cream. It turned out incredibly tasty! I took 400g for one serving of caramel sauce. sour cream (I had a store), whipping is optional, you can just stir with a spoon. Additional sugar was not added, the amount required for making caramel sauce is quite enough. We do not like sugary sweet cakes, but for whom it is not enough they can regulate the amount of sugar themselves. Here is a photo report



Something does not work to insert a photo with a cut. Now I will try again ...

Here is the cut



This cake used 3 servings of MD, 2 servings of caramel sauce and 2 cans of sour cream, 400g each. Already in the process I realized that it was necessary to smear the cakes "more modestly", otherwise it would not be enough for the whole cake. In the end, it still turned out delicious, he just melted in his mouth. I think if you smear the cakes thicker, it will be even tastier.

I'm glad, well, I was tempted by your cut, I must try this option again. Please tell me how many portions did you make MD in this cake and what diameter? Maybe the main Temka already has these numbers, but duplicate it, if it's not difficult. And what kind of blotches there are more brown - nuts, dried apricots?

[Natasha]

Natasha, of course not difficult, diameter 18cm. The inclusions are fried peanuts (the husband is a nut fan, and he doesn't recognize any cakes without nuts), so if you like nuts (any), add them, you won't spoil the taste with them!
(the number of servings under the photo with a cut).

Well then, I'll share my latest experiment.

Very appetizing cut turned out !!!! We need to try again in this variation.

It is also convenient to bake these cakes on a non-stick mat. I had a not very successful experience with parchment, apparently not of the best quality, only I realized this already in the baking process. I even had to slightly moisten it in order to rip it off (you can't say otherwise) from the cakes. And this rug is a pretty sweet thing!

It is also convenient to bake these cakes on a non-stick mat.

I also looked at him for a long time (at this rug), thinking why is he needed ?! You need to take it !!! I will definitely bake this cake more than a dozen times.

I also looked at him for a long time (at this rug), thinking why is he needed ?! You need to take it !!!

Lyaila, take definitely !!! Great thing !!! I'm on it and rolls and buns and cakes, in short, any baked goods!

Lyaila, take definitely !!! Great thing !!! I'm on it and rolls and buns and cakes, in short, any baked goods!

OK, for the weekend I'll probably go to the store and buy myself this little thing, then I'll make a milk girl and report back

OK, for the weekend I will probably go to the store and buy myself this little thing

Here is my Milk Girl. I baked my husband for his birthday, everyone really liked the cake. cakes were baked on a non-stick rug. I have a Tefalev one and have been using it for about ... 18 years. So - who doubts - take, do not take - do not hesitate.



I made one serving, baked nine cakes with a diameter of about 19 cm, cream - whipped cream with a small amount of powdered sugar with natural vanilla and grated toffee sprinkled between the cakes. Top of the cake is coated with white chocolate ganache with cream and covered with chocolate marmyshka mastic.

Here is a cutaway:



Thanks for the recipe and thanks everyone for the cooking tips!

combination of MD and caramel sauce with sour cream. It turned out incredibly tasty!

and I did so, though to order, but I tried the trimmings. MMMMM ....
I’ll bake to order with cherries, don’t you think it will spoil?

It is also convenient to bake these cakes on a non-stick mat.

silicone?

Well, I am with a report ... Here is my long-suffering "girl" .... I don't know. either the cakes were not baked, although they were baked, but very soft and airy, or I passed the cream. But it turned out to be very soft ... I barely poisoned it under the mastic ...
Here's a cake for a girlfriend for a china wedding
And here is the cutter I had to eat with spoons, it's good not to order at least ... But everyone really liked it ..... Now it would be determined where the error is, what else to try to bake ...

On a note!

silicone?

Nope, now I read the composition: fiberglass with a top layer of polytetrafluoroethylene (anti-friction coating). It is called the "Non-stick mat". I didn't bake on silicone, by the way I should try ...

I didn't bake on silicone, by the way I should try ...

I bake on silicone, it turns out great! Only my oven is crazy - it burns mercilessly Therefore, the rugs remain with brown spots But on the other hand, they greatly facilitate the baking of a dairy girl !!!

I bake on silicone, it turns out great!

Well, now it means I will too!

[Yanusya08]

Yanusya08, in my opinion, judging by the photo there is a lot of cream, so the cake is so soggy

Yanusya08, in my opinion, judging by the photo there is a lot of cream, so the cake is so soggy

Flax, probably ....
Girls, and what are the cakes? Soft or hard, like a honey cake, for example?

[Yanusya08]

Yanusya08, honey becomes hard when it cools down, these become a little denser

And mine didn't get denser, maybe I don't bother? This is how they are This is from below, after removing the parchment. And on top they are dark golden.

So it's hard to judge from the photo, like everything is baked. I do the same from the bottom when I take off the parchment. I bake at 200 * (gas5) 5 minutes no more

I bake on silicone, it turns out great!

you have with markup, or a pen to draw. I have one, I'm sorry I'm on it and roll flowers. I still need to buy

This is from below, after removing the parchment. And on top they are dark golden.

why does your crust come off? Bad parchment? Therefore, they got wet. There should be a crust and a thickener in the cream is required even in homemade sour cream. It will remove excess moisture

There should be a crust and a thickener in the cream is required even in homemade sour cream. It will remove excess moisture

where does the crust come from? I don't even have anything on the parchment))) It's clean ... And the cream was made from natural cream, in which, after beating, a spoon is worth .... why is there a thickener?

you have with markup, or a pen to draw. I have one, I'm sorry I am on it and roll flowers. I still need to buy

I have one smaller - without markings, and more with round markings. drew on a smaller one for non-standard cakes.

Well, here I am with a report, to say that this is a super-cake means to say nothing, I am simply in disgrace !!!!! How delicious he is !!!! I will repeat, and more than once Korzhi did square ones and, I think, that the size turned out to be larger,when I smeared the dough on the parchment, it glowed right through, the cakes turned out to be thin, 4 cakes were made from 1 portion of the dough, I was worried that the cake would turn out to be low, but it turned out what was needed, I smeared the cakes with lemon curd according to the Chuchelka recipe, and then with sour cream souffle it turned out incredibly tasty, the cakes were soaked and were very juicy)) Thank you very much! The quality of the photo, unfortunately, does not convey how amazing the cut turned out!

I smeared the cakes with lemon curd according to the Chuchelka recipe, and then with sour cream soufflé, it turned out incredibly tasty, the cakes were soaked and were very juicy)) Thank you very much! The quality of the photo, unfortunately, does not convey how amazing the cut turned out!

Galya, it's a great cut! And you can find out what size the cake came out (for the future, I also want to repeat the square one - it is more convenient to cut it) and what kind of sour cream soufflé, is it sour cream with sugar and gelatin?

Galya, it's a great cut!

Thank you very much!!!

And you can find out what size the cake came out (for me for the future, I also want to repeat the square one - it is more convenient to cut)

Approx 30X20 cm

what kind of sour cream soufflé, is it sour cream with sugar and gelatin?

Yes, sour cream with sugar and gelatin, it took me about 700 g of sour cream 30% and 1 tbsp. l. gelatin

where does the crust come from? I don't even have anything on the parchment))) It's clean ... And the cream was made from natural cream, in which, after beating, a spoon is worth .... why is there a thickener?

underbaked maybe?
the thickener will absorb moisture and the cake will not turn sour, did you have such a problem?
And even better here cream + sour cream 1: 1 and necessarily a thickener. I've already tried it in different variations. PS I also have natural cream and are whipped, but without a thickener, the cake was too wet.

Approximately 30X20 cm ... Yes, sour cream with sugar and gelatin, it took me about 700 g of sour cream 30% and 1 tbsp. l. gelatin

Gal, thank you, I will post more pictures as I bake.

Hello everybody! Today I finally bought myself this rug, I have it big, with markings: circles are drawn and centimeters in height and width. Immediately it was impatient to try the rug in action, I immediately kneaded the dough and started to bake ... Maybe I have a different kind of rug, but the cakes didn’t stick so well, I had to pry the cakes with a spatula (spatula), although it might be so In general I baked it normally, I decided to make a round of small diameter, but high: I did d17.5 cm, it turned out 12 cakes (I baked for almost 2 hours ...). The weight of ready-made cakes without cream is 444g. Cream made cream (found more or less natural) 200gr + sour cream 200gr + sugar. powder 50g. The cake came out high, weight 890g (without decoration). I'll post the photo tomorrow, before and after registration

The cake came out high

just interested in this question. How much santimeters?