Cake "Milk girl"

[TiLDA]

TiLDA, sooo beautiful cake, I'm afraid to put bananas on something)))) but they don't turn black in the cake ??? and what is the diameter of the cakes?

the banana turns black somewhere on the 2nd day, regardless of whether the cake is cut or not, and this is very unpleasant ((. My artistic taste is directly offended by this fact, I will look for options to prevent

Oles, take a look at the classmates here

🔗

there it is written about bananas stewed in the oven :-) maybe I will like this option, I really have not tried it myself, but now I saw it in the tape and wanted to :-)

and they do not turn black in the cake ??? and what is the diameter of the cakes?

I made a diameter of 22 cm and then cut it again so that there were even cakes. I noticed that the bananas darkened a little, but, but it was too late))) Can I sprinkle them with a little lemon juice? They say it helps

Thanks for the recipe! Yesterday I finally decided that it was time to bake a cake! Pies and rolls, bread and pancakes .... And I want a cake !!! I have bookmarked this recipe for a long time, deciding that I can cope with this recipe.
I bought condensed milk (Omsk, good, 400 gr), cream (a house in the village, 33%), I ground sugar myself in a blender. I did everything strictly according to the recipe, 7 cakes with a diameter of 24 cm. The dough stood for about 15 minutes, became thick and porous. White paper, Freken bok firm. I used 2 sheets: while one is in the oven, the son smears the other. The paper was removed from the cakes great! The paper was not smeared with anything. I collected it immediately during the baking process, making a layer of kiwi between the 3rd and 4th crust and between 6 and 7. The cream with powdered sugar whipped well, very tasty.
I wanted to draw a white drawing with them on the glaze ..... it did not work, I made white "waves"
I convinced my men to wait until tomorrow and not eat the cake right now. Tomorrow I'll post a photo. I am satisfied with the process, everything is very quick and easy.

Girls, will you be able to bake on silicone rugs?
I have rugs with painted circles

[hawk]

hawk, the girls wrote that they had already baked on silicone rugs and with success. I baked pies on such a rug - great, no need to grease

I will definitely try!

Can you tell me if you can bake cakes on Saturday or grease them on Sunday on Tuesday evening, and decorate them on Wednesday to eat on Thursday, or is such a layout not suitable for this cake?

Can you tell me if you can bake cakes on Saturday or grease them on Sunday on Tuesday evening, and decorate them on Wednesday to eat on Thursday, or is such a layout not suitable for this cake?

preferably fresh cakes ... when I have cakes, then in a day or two they are already dry and somehow not tasty ... if you need to eat on Thursday, then it is better to bake and coat with cream on Wednesday! he does not need much time for impregnation! and I only use these dry biscuits on potatoes for coating!

if you need to eat on Thursday, it is better to bake and coat with cream on Wednesday! he doesn't need a lot of time to soak

Thank you for the answer, but I wanted to decorate this toric with mastic, but I won't have time to do it all in one day, I also need to cook something on the table. Well, I'll think of something

[Irina1607]

Irina1607, Irina, for long soaking Sandy with different creams try. And Laila told the girl correctly - it's a long time to wait ...)

[Irina1607]

Irina1607, bake the cakes when it turns out and just freeze. They defrost wonderfully and become as soon as baked.
I somehow baked the cakes in advance and kept them on a cold loggia for a week at +5 in a bag, layered them with parchment. How fresh they were!

[img 🔗 The cut of my cake. A layer of kiwi is a nice addition to the delicious calories.

good afternoon everyone! and I with my tears (((((. got up at five in the morning and quickly baked the cake. the cakes came out porous but thin, they almost tasted like tubes from childhood) (((((. And the last cake, I dropped it altogether and it burned. I tried, tasty, it's a pity to throw it away, took it to work and there it was poor, albeit burnt, but they built (((((. What I did wrong. Help

[I decided to bake the cake "Milk Girl", and then the "pitfalls" met me]

Well girls teach !!! What I did wrong.
Your vaunted I decided to bake the cake "Milk Girl", and then the "pitfalls" met me
The paper needs to be lubricated and what ?? Not found in the recipe. Rast. butter wildly adheres.
Isn't there a lot of baking powder? The taste is pure soda or whatever, disgusting! 15 grams ?? !! If 10 grams is calculated for 500 grams of flour on average, and we have a maximum of 130 in a glass!
Calm me down, I'm in shock I did everything strictly according to the recipe! First time!

ANSWER

Scarlett, thanks, galloped

That I can't find her theme "Chocolate Girl", I looked through all my eyes

Cake "Chocolate and milk girl" (natapit)

condensed milk should be of good quality, thick. I take the Belarusian one for example. And before she baked for an inexpensive one, nothing happened. and the parchment should be smooth, the cakes fly off straight from it
Well, and the oven ... in the gas one I did not work, And in the electric it is fine.

I have a slightly different experience. It is difficult to get hold of good condensed milk, even the GOST brand of dubious quality. I took what I have. I add a little to the amount of flour in the recipe to get the dough of the desired thickness (as it is written - for pancakes). I have very good baking paper, but nevertheless the biscuit sticks to it, so I remove it with a metal spatula (well, which the cutlets are turned over), pry the edge and move it to the center, as if cutting off the biscuit from the parchment. And so along the entire circumference - from the edge to the center. The reclaimed biscuit - to the side, with a spatula on the parchment I collected the residual crumbs and put the next portion right on the same sheet. There are not many crumbs, I send them to the cake when assembling. And the truncated is great

Daryushka, my customers now have a boom in this cake. Do not worry, it will be delicious and you will not feel the baking powder there!
But you need to change the paper! Apparently yours is a fig. I use paklanovskaya, or special for professional baking. Nothing sticks. But if you remove these cakes at once, as pulled out of the oven !!! I flip the biscuit over onto another piece of paper and peel off the paper like a band-aid. Nothing complicated.

Thank you girls !!!!
I will answer all at once. We only have such paper, fig.
Condensed milk is all cocoa, there is no Belarusian one now, and it stands like an airplane wing!
Baking in both gas and electric at the same time, I did not see the difference.
So I think, what if on a silicone rug, on the other side where it is smooth? Nobody tried it?
And from homemade condensed milk?

Daryushka, I tried to make "Milk Girl" from any condensed milk (I didn't see much difference, the main thing was to let the dough stand) and the paper was all ... The first time I removed the cakes with a thin spatula, while they were hot, but a lot remained on the paper, then I began to wet the paper from below, that is, I took out the cake, immediately turned it over, and wipe it with a wet rag, and immediately remove it, like a plaster. This works best ... I also baked on silicone, removed it with a spatula, it works well, but for a long time on one sheet ... Best of all on a Teflon rug - beauty!

lorik30, thanks. I baked the ones I baked with a spatula, something is not very good for me. So I put them in a pile, ran to the store for sour cream, whipped and oh ............ they stuck together! Out of 6 pieces, 4 came out, a disaster!

I'm off you)) Well, don't you think that they are sticking back? I wrote that I take them off by turning the front side onto a clean sheet of baking paper, and I take off the paper on which it was baked like a plaster. I turn this sheet over and cover the cake, then at this time for about 2 minutes the second cake is baked and I have time to spread the next one.I put it in the oven, and I take out the next baked one and also take it off on the same cake (covered with paper) and went like this. Tudy-syudy until all the dough ends.

Yeah, at that time I baked everything and neatly stacked it

Do not worry, after smearing with cream, they will soften as much as the fluff becomes after a few. watch!

today I will do it))). Thank you!!!!!!!!!!!!

Hello. Please tell me why my cakes did not rise? thin. how the pancakes were. the taste is delicious. but if there is a full-fledged cake out of these pancakes, then 4 servings would be required, probably .. very thin.

Did you let the dough stand for 10 minutes before baking? or maybe you got a bad condensed milk ...

[Parallel]

Parallel, no ... I will definitely try. and Belarusian condensed milk, good. Thank you.

Girls, and if the cream is a little with gelatin, then soak the cakes?

I, too, had thin cakes, poured wafer rolls from childhood. looked, thought - not that sho then. I took and added flour ... and lo and behold. the cake rose and became so loose, airy.)))

and if the cream is a little bit with gelatin, then soak the cakes

I think the cream with gelatin will not saturate, it will have to be impregnated additionally.

[Gulya]

Gulya, thanks for the answer, and if a soft cream, not like a soufflé, still soak?

I make with sour cream soufflé, recipe from the forum, put it in a thin layer, it is normally soaked

I make with sour cream soufflé, recipe from the forum, put it in a thin layer, it is normally soaked

Thank you very much, I did it last night, I was afraid to soak it too much, I just smeared the cakes with a brush, they are not thick, I myself am nervous so that it’s not dry, you just reassured me

Tell the condensed milk itself should be 400 gr. or a bank of 400 gr. will you get less condensed milk?

[Irina1607]

Irina1607, Ir, there should be 400 gr of condensed milk)))

Girls who would not be able to advise a cream for a dairy girl (the customer said without sour cream and cream), but it seems that I looked at everything and I can't pick up anything, and in general, is it possible to hide a dairy girl under mastic?

Lyudmila, the first thing that came to mind under such conditions is a cream on thick semolina porridge, I remember from school, I must - I'll throw a recipe

[NatalyaN]

NatalyaNThanks again for the recipe! : girl_claping: Yesterday they baked a cake, put cocoa in half of the dough. Two layers of fruit - one from kiwi, the other from canned pineapple. I dried the pineapple with a napkin, cut it lengthwise - it became thinner, but it still got in the way when cutting. Cream (sorry, there was no fresh sour cream or heavy cream in our store!) - brewed from a bag. But it turned out delicious !!! The guests simply purred.
The icing was made from powdered sugar, not sugar - last time I didn't have the patience to stir the sugar, it crunched a little on my teeth. Now I was more patient and the glaze turned out so nice!
The last time the condensed milk was different, the cakes peeled off the paper better. Eh, I don't remember what the condensed milk was last time.

[lisa11441]

lisa11441, "Haas" custard - there is vanilla, there is chocolate. The composition is quite edible in our times: sugar, wheat flour, corn starch, egg powder. It tastes like semolina a little bit, but pleasant, not very sweet. For this cake is fine. And you need to smear the cakes quite a bit - they are not dry, you don't need a lot of cream, otherwise it will turn sour (I reduced the amount of cream for smearing the cakes compared to the last time). For 1 serving, 1 sachet was almost enough. By the way, I increased the amount of milk while cooking the cream - not 300 ml, but made 360.

in general, is it possible to hide a dairy girl under the mastic?

of course you can)) Isolate with ganache or other cream under the mastic and cover. But I won't tell you about the cream ... As for me, this cake is ideal with cream ...

Girls!!! Thank you very much for your advice, I can't do without you! There is still one question, but for a dairy girl is butter + condensed milk + mascarpone cream suitable?

So I came with a report and say thank you for such a delicious cake. My child who does not like cakes, and if he likes something, he can eat a couple of pieces, and generally picky about food, but he ate this cake and did not just eat it, but also took an additive. Here is the cake.

The cake is really delicious. Neither add nor subtract anything until I want to repeat unequivocally. Thank you

I baked this cake twice, the first time for myself, the second to order. For me, it tastes better with chocolate icing. She decorated it with a wet meringue, and I must say that even MD is combined with it, at least someone wrote about the opposite. 1.5 kg of the net weight of the cake came out of the 1.5 norm, without decoration.

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

Larissa, tell me please, do you add cream + cottage cheese to the cream, so that there is such a layer?

[mother Marina]

mother Marina, It and so all the stake will stand, why gelatin then?

[mother Marina]

mother Marina, It and so all the stake will stand, why gelatin then?

I need such a cream under the mastic, I'm afraid that it will flow

Of course, you need to isolate curd under the mastic. That is, then smear the cake with butter cream or ganache.

Of course, you need to isolate the curd under the mastic. That is, then smear the cake with butter cream or ganache.

Thank you so much

I also made this cake, of course, not everything was smooth, but the result was pleasing, very tasty. I added ricotta to the whipped cream.

Girls, please work on the bugs !!!! I am just learning this art! I decided to try the cake: I made a dough for a biscuit, I had a big circle, 26 cm, so it took about 3 spoons for each one, in 5 minutes in the oven the cakes were browning !!!!! I tried to take it out earlier, they were damp! The cakes came out thin, ruddy, hard and brittle, so cutting them off even while they were hot was unrealistic! Of course, at the right moment I was distracted and one of the cakes burned out irrevocably, there were three left and I decided to knead one more portion, in total there were seven cakes, equally thin, fragile, ruddy and hard. I didn't have so much cream, and I experimented with the cream: for a double portion of the cakes, I took 0.5 liters of 20% sour cream, 150 ml of whipping cream and 50 ml of milk, one bag of fixer and a glass of powdered sugar. I smeared it to the maximum, in the refrigerator the cakes were soaked in cream and became soft, at this stage I cut them exactly on a plate. The cake came out at almost 2 kg. Very airy and lightweight! BUT, I would like the cream layer to remain in the soaked version. for me the cake came out rather dry, despite the airiness. Tell me where did I miss? Well, actually the section and top view of my "Love IZ"

Girls, I need to make a dairy girl under the mastic, and the weight is 2.8 kg of the finished cake so that it is approximately how many portions to knead? Chet was confused ... which fruits are best combined with her? Otherwise we do not love her and for ourselves a couple of times I baked everything ...

Well, respectively, a double portion + 800 grams of fruit, which I really can't tell ...

[Olka I]

Olka I, Olya, I get 2.6-2.7 kg from a double portion. but I have cream cakes.

[sweet0587]

sweet0587, Sveta, tell us about the products (the most important thing is what condensed milk), how much baking powder did you put in? So that the cakes do not quickly blush - lower the temperature.

[Olka I]

Olka I, Olya, I put banana, peaches, pineapples, dried cranberries ... But I didn't do it under the mastic. Cream only. I think double a lot by 2.8 ... and depends on the fruit ... And what kind of cream will you make?

[Olka I]

Olka I, I got this cake 2.8 kg (the figure weighs 180 grams). At the exit, I have from a double portion - 8 thin pancakes (well, 3-5 mm maybe), 22 cm in diameter.I smeared boiled condensed milk cream with cream, the height of the collected cake turned out to be 8.5 cm.We don't like her either, but the customers were delighted. I added frozen cherries, they also really liked this contrast

And what cream are you going to make?

I think to miss it with sour cream, probably I will knead a double portion :-) and the excess will remain if we gnaw it :-)