Cake "Milk girl"

but how much cream I don’t understand

I did everything according to the recipe

[alenkasawa]

alenkasawa, and soak in cognac for a long time?

[julka06]

julka06, Yul, I often use cherry in MD. You can do this
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223497.0 or so
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=405972.0
And so and so very tasty. I do it with whipped cream, add a little sour cream and sweet baby curd. It is soaked wonderfully. This is one of my popular custom made. For a diameter of 30 cm, I would make at least 2 portions ...

Girls thank you all very much, I will try, I hope it will be delicious.

girls, baked the cakes, put them in a pile, put them in parchment and in a bag. I put it in the refrigerator for the night, tomorrow I want to coat it. can I do that? or spoil the biscuits?

[anuta-k2002]

anuta-k2002, you can, don’t worry))) nothing will spoil there, the main thing is that they do not stick strongly to the paper, otherwise, it happens, sometimes it’s hard to tear off ...

[anuta-k2002]

anuta-k2002, of course, I don’t want to spoil the mood)), but, in my opinion, lying cakes lose their taste, and not weakly. I also don't like these cakes after defrosting (which is rather an exception to the rule). But the collected and frozen / defrosted cake is perfectly eaten, here without any complaints))

Girls, the cake turned out to be delicious, but somehow it didn't work out very well to soak it. The cakes on top seem to have a film, there are no pores, as in the cut layers of the biscuit. But in principle, nothing is saturated. I just love wet cakes, I wanted more. Soaked in ice cream. Now I'll figure out how to insert a photo and show you a cake. Unfortunately no cut. I ate the last piece today, but forgot to take a picture. for some reason the photo turns out upside down.

[anuta-k2002]

anuta-k2002, strange. even without impregnation, it is very wet ...

for some reason the photo turns out upside down.

This is if photographed with a phone and twisted

I understood what the fun of this cake is! I baked it several times and the cakes came out thin, at a cut of about 0.5 cm and it was drop dead tasty, according to all the customers. The last time I made cakes of a different diameter and put a little more dough, respectively, and the biscuits came out thicker ... such nonsense came out, a dry biscuit .. the cream is not visible, it is not even convenient in front of people for this

[my girly adventures]

my girly adventures
What would it take to make a mistake in a 4-ingredient recipe? You need talent, two children, hang out until 3 a.m. on the forum, knead a biscuit, while simultaneously removing annual topatosics from all vertical surfaces in the house, ignore the boring thought pounding in your brain: "how will it rise, if only condensed milk, flour and eggs ??? "., but the thought knocked on the brain, did not wait for an answer and left. In general, I believed in the wonderful power of condensed milk, for some reason I decided that figs with him, just thanks to condensed milk, it will still rise. I realized my mistake only on the third cake, when I was already spreading thicker, and the temperature increased and decreased, only then I realized that I needed to READ THE RECIPE !!!!

- OPENER !!! - yelled at me my brain sore from lack of sleep ...
- well, fig with him - my congenital indifference told me

in general, here they are cakes:


The indifference continued:
-Give the chickens and go to sleep!

But then fate intervened in the person of the Husband and the Valiant Father of the Family Without Fear and Reproach

He was just leisurely returning from the beds, carrying with him a bucket of strawberries.

-HERE IT IS!!! - exclaimed the Brain tormented by lack of sleep.
-SECTION! - flashed a predatory thought.


Well, then - a matter of technology and thanks to Mother Nature for the Strawberry, which even the most lost cake can make a local masterpiece


and in the context


there was a soufflé of sour cream on the cream.

Conclusion - even the Inflamed brain cannot spoil condensed milk, the cake was swept away in 15 minutes.

[Mananna]

Mananna, the chickens remained in flight))) The cut is delicious)

[thrill]

thrill, yeah - it will be fat, they are eating borscht and sitting

[Mananna]

Mananna, strawberry corrected everything

[Albina]

Albina, ooooooo kulubnika - a magic thing !!! only dumplings can compete with her!

Girls and a dairy girl who painted with dyes, so that it was like a rainbow? dry can you?

I've been mowing this popular recipe for a long time, I really want to try it! The dough by ingredients reminded me of the Emerald Turtle Cake 🔗 , I adore it, but it puts 2 times more flour in the dough, due to this it is kneaded and rolled out, and then each cake is baked quickly in a pan (very convenient). At first, there are no biscuits, dry cakes, but then they are very nicely soaked with custard and the cake turns out to be soft and "wet" and soaked)) I can imagine what kind of air cakes at the "Milk Girl", only I read it, now I'm afraid of mistakes)) tear off the parchment in time, pour dough of the right thickness, ideal oven temperature .......

[Katyusha_! 2]

Katyusha_! 2, you need good baking paper, where it is written that it does not require greasing with oil, so it sticks well from the cake. And when I had plain brown paper and after two attempts to peel it off the cake, I tried to bake it on a Teflon baking mat, and it worked out perfectly. I think that silicone will work well too. And now I pour the dough of such thickness that I need. For example, the biscuit didn't work out for the cake and you need a thicker cake, I stuff almost half of the dough into one cake. It is baked normally and soaked well due to the tenderness of the cake itself.

Yesterday I was baking a cake "Edinichka", it took 4 biscuits to throw away: chiffon vanilla and from Buddy Valastro. The milk girl saved: double the rate for 4 cakes. I baked it, soaked it a little, a little more cream, in the freezer for a little while and cut out the desired shape.

[Katyusha_! 2]

Katyusha_! 2, do not be afraid))) as for me a win-win option. It is almost impossible to spoil it. You just need to choose the amount of ingredients for yourself and your oven. For example, I've been adding flour to my eyes for a long time. I know what consistency should be. And of the many tried and tested papers for MD, the freken bock is the best. Rebound for a sweet soul. And then think about it with a spatula, remove the remnants of the cake and the paper works in 2-3 circles ...

Girls .. hello ... !!! Tell me how this cake behaves under mastic and the better to finish it with mastic thanks

[shenka]

shenka, I did it under the mastic more than once, I was afraid that it would settle, because it was very gentle, but everything was fine. I think that too much mastic is not worth it, it will sag. Ganache finishing, with both white chocolate and dark made.



I also made a cake "Edinichka", but I didn't take off the pictures from the camera. There are booties, three flowers, a baby and a bib - keeps it normally.

[shenka]

shenka, I have almost a third of the ordered - MD. They behave very well. Just pack well in ganache or butter + chocolate. Here is a chocolate MD, for example
even 3D turns out super from her, let alone simple ... Here is my ball with MD

Well, why did I cook it for a khana diet, but seriously, thanks for the recipe, I did it at night, on a princess and silicone, it was done in 35 minutes with smearing with cream. Cream sour cream + condensed milk + gelatin. Decorated with icing and frozen cherries. It turned out extremely tasty!

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 a thickener ALWAYS. Sugar 100-150 grams per 1 liter of cream (depends on the acid of sour cream).
As for alignment, I only put the cake under the press once - 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

I ask for help judging by your great experience !! I have my first custom-made wedding cake in my life. The client is not very picky, but in any case I want to please her. Tell me, if a cake is needed for 7 kg, how to roughly distribute the diameters of the tiers, and yet, do you collect multi-tiered cakes in the same way as Hasochka describes? I want the guests to be satisfied, for some reason it was MD that I liked. And I will decorate with a wet meringue. How many servings should you make for this weight?

[Marina]

Marina, I got 2 servings only for 2.6 kg, this is already with leveling with chocolate, without leveling, the net weight of the cake is about 2.2

[Nastasya]

How many servings should you make for this weight?

I, like Ilona, ​​have one serving for about 1 kg of cake. So you need at least 6 servings. Nastya has a good calculation for this cake (Nastasya). Now I will try to find it ... I always lose it ... Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=112610.60

Thank you girls!

Did the Dairy Girl last November)). One portion, condensed milk Rogachev. Diameter 22 cm, height 12 cm. Layer of ground pistachios and strawberries boiled with sugar and pectin, creamy cream. Very tasty, tender soft cakes, perfectly soaked.

Natasha! Thanks for the recipe! Finally, I personally ate a piece of Milk Girl. What a treat!

Good afternoon, you can somehow get out of the situation (without going to the store), I only have 7 grams of baking powder ...

If you add soda, will it affect the taste?

Even a baking powder is not suitable for a dairy girl, let alone soda ... I don't know

It was evening, there was nothing . I baked a "girl", played with a syringe and cream.
The cakes turned out like pancakes, but this is my joint, I added soda with lemon instead of baking powder. Probably because of this it is a little oversweetened. Last year, the baked cakes came out more magnificent, and this cake is still remembered.

Girls, hello! I have been visiting your site for a long time, but just registered .. You are all so smart! So many practical tips! Thank you!!!
Recently I started a custom oven. MD did something to herself with toffee cream, it was sweet! Right now, they just want to order this cake with ice cream and cherries. Should there be norms? I need 3 kg, so I take 3 norms! But how much cream .. Norms 2 probably !?
P. s. tell me where to beginners to watch what is here but how? How to upload a photo and where?

[Renata]

Renata, Welcome! look here here

Right now, they just want to order this cake with ice cream and cherries. Should there be norms?

will be fine and delicious!
and at the beginning of almost every topic there is a post that is useful to read and follow the links, here in this topic, for example First post

[DaNiSa]

DaNiSa, thank you very much for your reply! And links! I will definitely read it)))

And tell me, I'm baking this cake on Saturday. Many advise to cut it after 6 hours impregnation, does it not go when you are cutting? And then I remember I wanted to cut off the honey cake, though as soon as the cream was layered, the cakes went here and there ... I was tortured. Now I cut everything to cream. And here, as I understand it, you can't cut it off very much ... break !? How easy is it? I need a pumpkin shape in the end ... 3 kg! Is it possible to do this with this cake !? Will the bottom cakes withstand, the sides will not fall down? Che is still poorly represented, but it is necessary .... in theory, here and the balls were made! almost pumpkin

I would immediately try to collect the necessary form. My cakes were cut, they did not break.
But if it does not work out, after the cake has stood, you can freeze it in the freezer for a couple of hours, then it is much easier to give the cake the desired shape.

My cakes were cut, they did not break

This makes me happy! I'll try, thanks, if I get cold

Girls, tell me, who uses frozen strawberries in a dairy girl, like she's in a cake? Well, I liked it very much with fresh strawberries and a banana, but now they asked to make it to order - I doubted it.After defrosting, my strawberries are not very attractive, and the taste is different from fresh ones. Maybe you should replace with peaches?

I made this cake! I gave the order, and it turned out to be small! tried it, delicious! Husband and children appreciated, but the photo has not yet figured out how to insert here, I will insert it later, show it. Thank you for the tips, girls !!!

I won't tell you about strawberries, I haven't tried it, but in the torrt it is still not particularly visible, it seems to me there is no difference whether it is ice cream or fresh))) unless, of course, the customers will not look closely who knows them! And the taste is certainly not like fresh, maybe the girls will tell you better

It seems to be loaded !? As a result, it turned out about 15 cakes with a diameter of 20 and 5 cakes with a diameter of 22 cm. Knead into 3 portions, lagged behind the parchment normally, if they did not want to, then wet them with a damp towel from the back. Filling cream and cherry. The only cakes settled a little on the lower ones (((they were soaked and fell off, so the pumpkin lies ... The weight came out 2700 without smearing under mastic, there are still 5 cakes left. I made a homemade cake for myself, put the cherry on the rest .. The remains are sweet. Here is the cut

Sorry for the quality of the photo.

What a cake !!!! I am delighted!!!! And what was isolated under the mastic?

Thank you!))) I'm glad I liked it! For mastic, oil plus condensed milk. Usually I use ganache, but here the girl doesn't like chocolate, so I had to use butter.
By the way, we were visiting there, the cake turned out to be more soaked than homemade, in the picture))) I used the leftovers at home, and there I layered it without regret! They really liked it! Thanks for the recipe !!!

Thanks to the author for the recipe, everyone in our family loves this cake! And they order it very often, there have always been positive reviews, many already "squeaked" with delight, always considered it a win-win option. But the last three responses “killed” me. Two wrote that the cake was dry, the third wrote that the cake was disgusting, nasty and many more nasty things. I'm just in a seam! Moreover, there were a lot of scraps from the last cake, I myself have not tried them, and the children ate it with pleasure. Even the younger, who doesn't eat cakes at all, said it was delicious.
Baked as usual, high-quality Belarusian condensed milk, baking powder at the rate, cream cream with sour cream (I always put more cream than in the recipe). I'm at a loss as to why I came out dry? With the disorder I already wanted to remove it from the compositions, but decided to consult with you.

[olesja-cb]

olesja-cb, I've never had this cake dry. Thank you very much for the recipe. How can it be dry with cream? Probably you shouldn't pay attention to such reviews. If it was ugly, why wasn't it returned? Bit off once, ugly, carry it back. but not because they ate everything, it means delicious

[olesja-cb]

olesja-cb, your truth, it cannot be dry!
Here is my recent

Layered with cream and overnight in the refrigerator. Cut off just like butter.
Top covered with cream "Chantilly" , just swallow your tongue!

[Renatulьka]

Renatulьka, It turned out to be a very beautiful cake ... You must decide for yourself and bake this cake ...