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Cake "Milk girl" (page 10)

Ilona
and how does it taste?
echeva
Ilona, very, very tasty !!!! Chocolate cakes give slightly taste sensations without clogging the main taste. And this pleasant bitterness of sour lingonberries! And the lemon in the cream, in general, just SUPER !!! (the main thing is to avoid cloying)
Ilona
Class !!!
oksa851
by the way about color MD. Here is my performance.
Milk girl cake
Ilona
Colorfully! I just perverted over Raffaello
MomMaxa
Quote: echeva
Cream: cream + sour cream 20% + lemon - great!
Zhenya! Can you tell us more about the cream? What is the lemon? And then I (to my shame) have never cooked this cake ... But I want to! In a week there will be a reason to experiment on your own! If you already wrote about the cream with lemon above, poke your nose, pliz!
echeva
Anna, so everything just-whipped cream 35% (380 ml), added sour cream 20% (300g) + 5-6 tbsp. l. sah. powder + 2 packs of fixer. I tried and added 0.5 lemon zest and squeezed out some juice. In general, it happens that I will cut a lemon into small pieces right with the pulp and zest - mine love such flavorful inclusions

By the way, in my can of condensed milk there was also only 320 g .. nothing was enough for 6 cakes of 24 cm
MomMaxa
Evgeniya, Thank you so much!
VictoriaCam
echeva, and the cream is all gone or is there a bit left? 680 ml plus powder and fixer - volume ik, however.
echeva
the cream was completely gone, it was all absorbed in sweat, and on top (with gelatin) it was a little thicker - the result in the photo
MomMaxa
Girls! I have a report and many thanks to everyone for the delicious cake!
Sorry for the "non-artistic" photo .... Relatives swept away the cake at a terrible speed ....
Milk girl cake
So:
Dough - double portion. Cream: sour cream 200g (20%) - 3pcs. + natural cream 200 gr. (35%) - 2 pcs., Sugar: 6-7 tbsp. l. + half a banana + zest and lemon juice.
The weight of the finished cake is 2465 gr. Diameter 27 cm, height 6 cm. 7 cakes. In 4 layers between the cakes, in addition to the cream, I added 3 tbsp. l grated cranberries with sugar.
The cream is gone! The cake is soaked, but not soaked! The cake turned out to be very tasty !!! Thanks everyone for the help and tips!
echeva
Anna, well, you swung !!! I, frankly, next time I will also double the portion ... they dared me instantly and, it seems, did not have time to recover .. they immediately began to demand a repeat
MomMaxa
A lot of relatives gathered for the DR of my husband's baking, everyone loves sweets and today we have a piece left for morning tea! But I liked the cake most of all in a day. On the 2nd, somehow I will not say that it becomes a little dry, but the cream was absorbed all under the clean one!
echeva
Anna, we generally ate our own for 3 days .. put it on the loggia, so that out of sight, the daughter-student waited .. I thought, we can't stand it))) yeah .. the cream was completely absorbed .. and then melted in my mouth, mmm. .... yummy thing !!!
VictoriaCam
Girls, but tell me, pliz. If I need a cake for mastic, then it is better not to grease the top cake at all or grease it with cream, but very thin, for show? To put it under the press so that the top is more even? And then I somehow came across the fact that the sides float down slightly. And look. The cake is planned to be 1.5 kg (clean cake, without mastic), while I need it 6-7 cm high. What diameter should I bake the cakes so that I can still trim the edges (align the cake)?
VictoriaCam
the cake should not brown, the color remains like raw dough
I baked like that several times. The cakes remained thin and tiny. And after soaking the cake, it was hard to transfer a piece to the plate. I looked at the pictures of the girls, tried to completely gild it in the oven, the cake began to come out normal and did not blow off. And the dough, if it seems thin to me, I add flour by eye (we have a problem with normal condensed milk. I can even take one manufacturer - one can is thick, in the other - like water. Although all according to GOST and without additives). How is it correct in the end?
MomMaxa
Vika! I think each recipe is a little for itself and adapts its tastes. As you like and tasty - so right! We really have food - like Russian roulette - you can't guess! Especially the flour is not happy lately. You always have to fill up ... I baked for the first time. Almost all cakes were just starting to blush - they pulled them out. And she also poured flour on the eye, guided by the phrase "thicker than pancakes." I liked the cake very much! and I was glad that it seemed like a lot of cream had gone, but the cake was not wet inside, as sometimes happens with biscuits. And did not fall apart and tasted delicate ..
Vei
Quote: VictoriaKam

Girls, but tell me, pliz. If I need a cake for mastic, then it is better not to grease the top cake at all or grease it with cream, but very thin, for show? To put it under the press so that the top is more even? And then I somehow came across the fact that the sides float down slightly. And look. The cake is planned to be 1.5 kg (clean cake, without mastic), while I need it 6-7 cm high. What diameter should I bake the cakes so that I can still trim the edges (align the cake)?
Vika, you probably are no longer very relevant, but for others in the future I will answer. I baked this cake, cakes with a diameter of 19.5 cm (circled the lid of a standard round cookie tin). It turned out 7 cakes, height 7 cm. Cut to 19 cm in diameter when leveling.
Cream - whipped cream (natural 35%) 0.5 l and finely chopped canned peaches (incomplete small jar about 350 g).
Weight before covering with mastic together with potatoes and cream (condensed milk) 1460g. Mastic took another 250-300 grams.

Milk girl cake Milk girl cake
VictoriaCam
Vei, I'm still soooo relevant. Well, there will be a banana, a little. And I figured 7 cm for this cake is a lot for me this time. Okay, I'll figure it out. But you greased the top cake with cream and "how greedy", did you put a lot under the press?

Quote: MamaMaxa
On the 2nd, somehow I will not say that it becomes a little dry, but the cream was absorbed all under the clean one!
Something I am now worried ... I do it. I will bake and collect the first one in the evening, the second one must be packed under mastic before lunch, because after lunch they will take away the cake. And there will be the third. Damn...
Well, I can't stuff an unsoaked cake under mastic. Well, straight, here, damn it.
Vei
VictoriaCam,
Vic, I think that if you bake thin cakes, then by the third day everything will be fine, and you don't have to put them under the press. But it was very difficult for me to level this cake, as it is very soft and tender, it broke from the touch of a spatula.
To be honest, I didn’t like it very much, it’s kind of simple, rustic and too sweet. I agree to bake it again only in extreme cases, when the client will insist on just such a composition.
MomMaxa
Vika, I think everything will be fine, he will stay for the whole night! And I would not smear the top with the cream that is inside, but immediately with the fact that you put it under the mastic. Look in Temko which of the girls specifically made it under the mastic and write to them in a personal.
Liza, if you still experiment with it, try adding sourness to the cream. I have been looking at him for a long time, but I decided only after the photo and post of Evgenia, she added lemon to the cream .. and so did I. On the contrary, I liked it very much, it tasted pleasantly sweet and sour! Taste and color, as they say ..
And peaches are different ... The last time I took peaches and pineapples, I made cakes for the family - grass with grass ... in general, there is no taste ... it will probably be delicious with cherries ... And a biscuit on condensed milk, when one cake baked and then cut and sandwiched with cream I don't like it myself, just because of the sweetness ..
VictoriaCam
Vei, this is a matter of taste, you can't argue here. I originally added less sugar to the cream, and now I do so. I appreciated the taste only on the trail. day after impregnation. I agree that the taste is simple, but nevertheless we all liked it anyway. And a friend orders it for the second time, the first - I just treated her to a cake. This I mean that it still makes sense to offer customers, especially since our girls have one of the fovarites in their teams. But I certainly do not impose.
Equally, I can imagine how you suffered. I myself think, I wonder how to smear it without any problem.
Quote: MamaMaxa
And a biscuit on condensed milk, when baked with one cake and then cut and sandwiched with cream, I myself do not like it, just because of the sweetness
so sweeter or what?
MomMaxa
Vika, this is an old recipe for a biscuit or just a pie from my childhood. They baked with one cake, then poured sour cream and sugar on top or cut them into cakes and coated them with ... here it is just simple and sweet. in my opinion .... all my childhood friends "dabbled" in this cake ...
In "Milk Girl" I liked that the cakes are very thin, you can "play" with the cream and layers and greatly change the taste. And again, for me there should be sourness here ... except for lemon and zest in cream, I also layered 4 cakes with grated cranberries with sugar, I always do this on a honey cake to "dilute" the taste of honey and sweetness
And about leveling .... And if time allows, it can freeze after impregnation? Let it just stand in the refrigerator for 6 hours, and then put it in the freezer for a couple of hours? In theory, he should just from above and on the sides have time to grab ... You virgins have directly intrigued me! I rarely wrap mastic, but I already want to experiment with this cake ...
And if you ask a question about mastic? Maybe it’s faster girls will find who "MD" tight?
ri4
Girls, tell me from your experience for how much you can bake cakes for MD and how to store them correctly before assembling the cake. The fact is that by the end of next week you will need to make 4 cakes, so I'm thinking about baking the cakes earlier.
Altsena
Maybe I'm late, sorry, I was sitting in the Looking Glass.
I have done MD under mastic more than once. True, she recently excluded her from the list of proposals. Take me with him for a long time. But the cake is delicious, for myself I make it with pleasure.
She did it with cream, but more often with homemade sour cream - here the sourness is present. I added a frozen cherry, just for the sourness. Made with strawberry custard / creamy (50/50) - also delicious! (By the way, I already wrote about this composition that it transfers freezing in a month !!!!)
Now about alignment. The cake smeared with cream is in the refrigerator overnight, then I throw it into the freezer. When assembling, you can't tamp it especially, the cream pops out, I slightly crush it. After resting in the refrigerator, I trim a bit of the barrel, press it down a little more.
There is a day in the freezer, sometimes a day. I take out such a block for myself and like dad Carlo Buratino ... Then I coat it with a rough putty (butter + chocolate + crumb, I take a cookie as a crumb, I like it more in my work than biscuit, it goes a little), build up where necessary ... then not enough + chocolate. Truncated. The client is ready for mastic.
echeva
Girls, where can you learn to work with mastic from the very beginning? And another question, do you have purchased mastic?
Altsena
Go to the Mastic section. There are many recipes, workshops, ambulance ...
We use any mastic, who is used to what (well, depending on why).
MomMaxa
Quote: ri4
Girls, tell me from your experience for how much you can bake cakes for MD
Baked three days before assembly. I didn't take it off the paper, just stacked it on top of each other, wrapped it in a bag and in the refrigerator. Today I was collecting and decorating. I tried trimming. Delicious! Lying in the refrigerator did not spoil the taste.
oksa851
What about the favorites?
Girls are my favorite, there are already 35 mastic cakes on my list, and half of them, including a 4-tiered wedding cake for 15 kg, namely "Milk Girl". As for the taste, the best option for me is strawberry + banana. Cream cream + sour cream 1 to 1 and MANDATORY thickener. Sugar 100-150 grams per 1 liter of cream (depends on the acid of sour cream).
As for the alignment, I only once put the cake under the press - no need to do this, the cakes will shrink, there will be no splendor. Just let the cake stand for 6 hours and cut it off, then equal it with any potato mass, I usually have it cutting off the cake itself. Then butter-condensed milk or ganache and that's it, the cake is ready for mastic.
Wonderful cake, all customers love it. On holidays, I saw how they were snatched up, they also eat and ask for themselves
DaNiSa
And now I want to try to bake thicker cakes - just for the sake of interest, did anyone do it?
Altsena
I saw plump cakes of one of the girls. But a lot of thin ones are like aerobatics
Giraffe
Quote: DaNiSa

And now I want to try to bake thicker cakes - just for the sake of interest, did anyone do it?
My first was made of thick cakes. If you let it soak normally, that's great too.
Vei
LarissaU bakes thick cakes all the time, you have to ask her.
DaNiSa
Thank you! I'll go find her
eye
Quote: DaNiSa

And now I want to try to bake thicker cakes - just for the sake of interest, did anyone do it?
I baked a portion with one pie and cut it into 3 cakes, soaked it, soooooooooooooooooooooooooooooooooooooooooooo gentle, it turned out not to be compared with individual cakes, there were 5 of them, I don't bake any more cakes
Giraffe
eye, I did that too, but it turns out a completely different cake.
eye
namesake, I agree, I also cream a prune, it turned out "mulatto girl" so tastier for us
VictoriaCam
Quote: oksa851
4-tiered wedding dress for 15 kg, namely "Milk Girl".
Well what volumes was it ?! MD is easy!

Without a crumb, immediately with a cream, is it unrealistic to align?
Vei
VictoriaCam,
Well, it depends on where the hands grow from))) I didn't succeed ... And Larissa immediately cuts off so that she only slightly leveled it with ganache and that's it!
Larissa u
Quote: Altsena

I saw plump cakes of one of the girls.
This is me making thick cakes from MD, I do not saturate them, they are already tender, there is enough cream!
The cream is almost always made from mascarpone with cream cheese or cottage cheese with whipped cream, or all of this
Milk girl cake
Vei
Larissa u,
Just a question for you about this cake. How many eggs are in this cake, how much cream, what height and diameter are you getting? I like the fact that he is tall. I want that too. Tell me, plz, you do such things often!
echeva
LarissaHow do you cut so smoothly? I even smear it exactly according to the stencil, but I still have to cut it and it still doesn't work out so perfectly ...
oksa851
Quote: VictoriaKam
Well what volumes was it ?! MD is easy!
so in the same place there were two more tiers of trickery there was a story about this cake and a photo of the size is in the topic about failures with cakes
Larissa u
Quote: Vei

Larissa u,
Just a question for you about this cake. How many eggs are in this cake, how much cream, what height and diameter are you getting? I like the fact that he is tall.
Liz, at home I will look at the size of the plate I'm cutting and I will answer
Larissa u
Quote: echeva

LarissaHow do you cut so smoothly? I even smear it exactly according to the stencil, but I still have to cut it and it still doesn't work out so perfectly ...
The last one I cut off each cake on a plate, the girls here have already asked how it happens, so I did not try the whole cake at once, but cut each cake on a plate, and then smeared it with cream, it turned out well, the same.
With very thin cakes, it will probably be difficult, so maybe the thickness is also the case, they fidget back and forth from the cream.
DaNiSa
Larissa u, and how thick do you spread the dough on the parchment? it interests me the most
Larissa u
Quote: DaNiSa

Larissa u, and how thick do you spread the dough on the parchment?
Yes, I somehow didn't pay attention, maybe 1-1.5 cm, but I'm not sure, next time I will measure it.
* Anyuta *
And here is my MD cutter:
Milk girl cakeMilk girl cake
Yan0chka
Quote: oksa851
the best option for me is strawberry + banana.
Where can I get strawberries in winter? In the shop?
Natalishka
Yana, I added frozen strawberries. It turned out well, with a slight sourness. Although, this is probably true when you bake for yourself.

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