Cake "Chocolate and milk girl"

God, how delicious it is !!!!!!!!!!!! The cream was made by curd paste + mascarpone. It turned out SOOO tasty. Now I know what kind of cake I will bake for my daughter's birthday Thanks for the recipe!

Natalia, thank you very much for the cake recipe. It turned out that the cream remained - cream and mascarpone, and I remembered that this recipe had been in the bookmarks for a long time. Made for 2/3 servings. It turned out 3 layers 42 by 27 cm, then cut them in half and folded them into 6 layers. I spread 6 tablespoons of dough for each cake. The cake turned out to be very tender, delicious, it melts right on the tongue. But for some reason my cakes did not rise at all, or rather slightly at first, well, maybe a couple of mm, they rose, and then fell off again ... And when it did, the top surface was sticky, although the cakes were clearly baked. I turned one over to peel off the paper, and it stuck with this crust. Now I think that everyone has rather "chubby" biscuits in the cut, but I do not. What do you think is the problem? Here is my cutaway

On my birthday, I baked my favorite cake for myself)) It's fabulously delicious!




I read my last review) I wrote that it is very simple to do) In general, this is not the easiest cake, but it is worth baking it and enjoying its taste)

Girls, and which company used gelatin and, most importantly, which company used the cream, since they took the village’s 33% for the last cake, they didn’t even beaten with a thickener. If you can't write companies, then write in a personal, please, I want to make it to children on NG in the form of a Christmas tree

Lena, gelatin of the company "Mriya", and I buy cream Valio 38% by the way very good

Girls, and which company used gelatin and, most importantly, which company used the cream, since they took the village’s 33% for the last cake, they didn’t even beaten with a thickener.

used Dr. Oetker and cream For health culinary 30%, always whipped.
If your question is not specifically about the recipe, then it is better to look in the specialized topics. Whipped cream and butter creams, here you can read reviews about different cream. You can also look at the table of contents of the cream ambulance, there is also enough information on cream

Thank you

Natalya, thanks for the wonderful cake recipe, the cake turned out to be very tender and delicious !!!

[Tatyana]

Tatyana, thanks for the beautiful photo report!

Can you bake these cakes on the front? if so how to store it? I want to make a ship with these cakes. I’m thinking how to pour them in the shape of the ship or then cut them out onto the whole baking sheet.

[chapic]

chapic, that's what I can't say for sure, but I think that you can try and store it in a cool dry place!

Yesterday I made this cake. The big advantage is that it prepares quickly. Next time I will lay the cherries between the cakes as well, because I missed them. It turned out that the bottom cakes are a little dry, maybe they can be soaked with cherry juice? The homemade cake really liked it. I'll get the report. Thanks a lot for the recipe!

[VikaS.]

VikaS., all in your hands!

and I want to put lingonberries instead of cherries - it seems to me that it will be very tasty! nobody tried it with such a berry?

[Evgeniya]

Evgeniya, any berry with sourness will be appropriate in this combination!

Please tell me what size the cake is? or weight?

today a cake .. I have cakes on a 26 cm shape ... for some reason it turned out 4 cakes in total and they did not rise at all .. I whipped everything with a mixer, maybe that's why (

did it again .. this time it interfered with a spatula as in the recipe .. 7 delicious cakes came out.

Oops ... it turns out I have not reported yet ... baked on NG ...I really liked how my sister said - it's a bomb!

Made with cream, just covered the top with chocolate ... that's something

Girls, hello! Tell me, is this cake or an ordinary milk girl friends with wet meringue cream as a decoration?

girls and who makes this cake to order tell me how you get it hard ??
I have a maximum of 1.5-1.7 out of a double portion together with crm ((((recently I ordered it for 3 kg ... duck from me, together with mastic and a covering, barely barely pulled out 2.3 (((( I made a double portion and smeared a lot of cream.and put cherries on each cake (I added a little more gelatin to the cream like a tender soufflé) although it was not small in size ... 7cm high and rectangular a little smaller than the A4 format

This is my cake! Chocolatey, not sweet, I love the combination of cherry and chocolate. Natasha, this is for you

Well done, Olga! Thank you!

and I want to put lingonberries instead of cherries - it seems to me that it will be very tasty! nobody tried it with such a berry?

here is my photo report, it is with lingonberries and cakes-2 options (with and without cocoa) - therefore this photo report was exhibited in the DAIRY GIRL too

Usually I don’t repeat the cakes, I want to bake and try new ones every time .. but this one on the May Day holidays I’ll repeat and ate it before I knew it ... VERY TASTY, JUICY! (cream-sour cream 20%, 5 layers)

[From the left cream (150 gr), set aside 2 tbsp. l. and heat, dissolve squeezed gelatin in hot cream and add the gelatin mass to the rest of the cream, mix well]

Girls, explain to those who are in. From the left cream (150 gr), set aside 2 tbsp. l. and heat, dissolve squeezed gelatin in hot cream and add the gelatin mass to the rest of the cream, mix well... Something I did not understand, what exactly needs to be heated. The mass from which they took 2 tbsp. l or these 2 tbsp. l need to heat. Sorry: sorry: for a bad question. And please tell me what kind of cherry to use, if it can be frozen. Thank you for the recipe and photo. I have been looking at her (the girl) for a long time, I don’t dare to try everything. But after looking at the girls' reports I decided

Can I answer? Luda, heat 2 tbsp. l. dissolve gelatin in them and mix with the rest of the remaining cream

Olechka06, thanks for the answer !!!!! You can also ask me, lately, my gelatin turns into threads when I drive it into cream. It seems like I'm cooling the gelatin before pouring it into the cream. And the threads are still formed

I read here with one of the girls and now I do this myself: I add a little cream to the melted gelatin, mix it and then add it to the rest of the cream.

Olga06, thanks !!!

[natapit]

natapitThanks for the great recipe. Simple and delicious. And also fast !!! A huge plus!
I got a modest cake: about 7-9 thin cakes with a diameter of 19 cm. Together with the souffle, I pulled 1 kg.

Thank you very much! Delicious!


Size - shape, ring 23 cm in diameter (the height of the cake is just the height of the side of the shape)

[natapit]

natapit, Natasha really love your recipes because of the detail and deliciousness
Well, my cut is not as beautiful as everyone else's, I baked it with my own homemade ones, without cherries only. I have baked it more than once and I will bake it and offer it to customers.
About this cake, one might say, by the well-known expression "so tasty that you can swallow your tongue !!!!" Very, very tasty, even more like dairy. Thank you Natasha for the recipe and my humble cut:

[natapit]

natapit, very, very tasty. Those who have tried describe the cake as "airy." Cherries, however, I put in cream (well, not without amateur performance)

natapit, thank you so much for the delicious cake! I didn’t dare to cook it for a long time, I couldn’t imagine "Milk Girl" chocolate. fomca gave the assignment in kindergarten and I happily got down to business.

The cake was prepared easily and quickly, even with inspiration. I barely waited for the cake to infuse and soak at least a little. A chocolate girl with a simple, sour cream cream - this is incomparable. We ate the cake without stopping until we knew it all. Delicious !!!

The berries were blueberries and lingonberries. Much to my surprise, the berries here were sooo cool.
I reduced the cocoa for the cakes, added 30g to the dough, which is enough for me, but it took a lot more flour (100g), the dough seemed liquid, I was afraid that my drawn circles would flow. Sour cream took a package of 470g, 15%, thick, did not weigh out. It turned out a little, probably due to the fact that there was more flour, as a result of which there are also more cakes by weight. On top of the soufflé, almost 250g of sour cream went away. Sugar to taste, 100 and 50g.
Condensed milk was 400g, not liquid.
The cake without the top soufflé is 1070g, I cut it a little for evenness and it turned out 965g.

I will definitely bake such a cake again. Conquer the simplicity and speed of preparation, softness and juiciness of taste.

Hi girls! I still can't tell you thank you for such a wonderful cake ... I've baked it already 5-6 times .. both for my own people and to order ... I really liked the taste! just mega-chocolate and sooo tender .. just melts in your mouth !!! but the cream I made was sour cream with cream and cherries! I have 6-7 cakes with a diameter of 25-26 cm from 1 portion ... and I usually make cream on these cakes from 400 g of sour cream, 300 g of cream, a little less than a glass of sugar. and somewhere 150-200g cherries. (there are not many of them) very, very tasty !!! not cloyingly sweet !!! sooo delicious! I have no words! I have it in my favorites now, everyone who has tried it at least once - ask again and again (even mine liked it very much!) Today, only 1 cake - husband and 2 nephews - was reduced !!! (I'm still on a diet ... abstained ..) oooh the most important thing .. I wanted to share! I have already had a Teflon film at home for a couple of months (so white, dense) ... my husband bought it in a confectioner's shop .. I brutally ignored it, told my husband why I bought it .. and what to do with it .. (although it costs it is relatively inexpensive ... this sheet is somewhere according to your 90-100 rubles) ... but it turns out it's just a godsend !!! there is a sheet somewhere 50x60cm .. I divided it into 2, drew circles with a diameter of 26cm on it .. sooo cool to bake cakes from a dairy girl !!! and it is removed from it as cool !!! and most importantly, this film itself does not deform ... I have already baked cakes for 4 large cakes ... baked, washed ... and you can use it further !!! sooo useful thing !!!
here is my cutaway !!!

with the same composition she made her last cake with a fisherman.

Thank you, I liked my cake, it was a little shallow for me, and I had to make more cream, otherwise it was soaked in the cakes. Getting ready is quick and easy.

girls, dairy girl, usual, no cocoa. cakes are thin and sticky and only 4 pieces ... what's the trouble? maybe because of bad condensed milk? used condensed milk from a military ration, but she's not ice there ... (

And here I am - and half a year has not passed Znachitsa so ... I baked another double portion last night and was honored to look into my notes, and there ... TADADADAM ... I, it turns out, ANNIVERSARY - 49- th and Fiftieth cake in two months In general, the order for this cake and the milk girl breaks all records And since I bake them, you understand, very often, at the same time creepy lazy the creative person in terms of simplifying her life, she decided to share with you how to optimize the process. I will say right away - I bake for a cafe, so no special decorations and unnecessary decor - the cake is good in itself
Begin. Beat 3 bags of sour cream (400 g each) with sugar and vanilla (I do it with a whisk). I take 4 sheets of GOOD baking paper and draw circles on them (I circle the bottom of the split form), I put one 20 cm in diameter on the sheet, I collect the form and put it at hand. I cook two prototypes. I turn on the oven at 200 degrees - I have a "Pizza" mode with bottom heating and convection. I do the kneading with a whisk - everything turns out very quickly. Immediately I smear two sheets and send them to the oven, and I smear the next two myself. I smear VERY thinly - as a result, 15-16 very thin cakes are obtained - at first they rise slightly in the oven, and then fall off. bake very quickly - so I do not recommend leaving the oven. I take out the baked ones, put new ones in their place, quickly remove the paper (here is my next remark - do not get fooled, as I once did, on cheap or just unchecked paper - you will be tortured to remove it, but it really happened - just turn the cake over on the table with the paper up and slightly walk with a damp, clean sponge - in a minute everything will be perfectly removed), I smear a new portion on the same paper. I immediately put the cakes in a cooked form and smear them with sour cream (this is much faster than first baking this mountain of cakes, and then splitting the sticky cakes together - they are sticky, especially the MILK girl), since the cakes themselves are thin, they freeze instantly. The process is going very quickly. These very four sheets are enough for baking two servings of the cake.And yet - the cakes are VERY fragile, I seem to have gotten used to it, but sometimes I break them all - it's okay - I just fold it neatly like it was - then they stick themselves with cream and nothing will be noticeable. I don't grease the top cake, but I leave the cake for an hour just to stand on the table (it’s not hot for me) or I take it out on the balcony so that the biscuits are slightly soaked and the cake sags a little. I soak 1 pack (10 g) of Etkerovsky gelatin for 10 minutes, heat it up in a micron and mix it with the rest of the cream in a bowl and pour it onto the cake, having previously slightly compacted the cakes with my palm. I immediately sprinkle the top with grated chocolate - that's it, the cake is ready to go to the balcony or into the refrigerator. Before giving it back, I put it in the freezer for half an hour, then I carefully cut the edges with a knife (it's easier with a frozen one), weigh and pack. From one portion, you get a cake with a diameter of 20 cm, a height of 6 cm and a weight of about 1,700. With the "milk" girl, everything is exactly the same, but the cakes are more sticky there. If, like I did yesterday, you bake 2 cakes, we prepare two forms and lay the cakes alternately in one or the other. If the order is milk and chocolate, I first knead the white dough, bake, and then knead the chocolate in the same dish (I hate to wash the dishes, and after the end of baking I just stuff everything into the machine).
And most importantly - just a HUGE thanks to the author of the cake and the girls who sent me on this topic. So now in their circles they call me not a pastry chef, but a CHOCOLATE GIRL. I sincerely hope that this is from my heart!

Baked-collected I sit saliva expire goodbye waist: hulahoop:

Thanks for the deliciousness))))))) the biscuits seemed a little dry to me. maybe overdried, maybe because of cocoa, but still yummyoooooooooooo !!!!!!!

[Olga]

Olga, what do you have in the cream? If there is cream, it can be dry. Sour cream completely soaks the thinnest and driest cakes overnight

[Scarlett]

Scarlett, Yes Tan, cream, I will definitely try with sour cream, yesterday was not at hand :-)

Natasha, how cherries are blanched correctly? And does it need to be done with frozen cherries?

Thank you so much for the recipe !!! : ded_m: VERY tasty. It turned out 7 cakes, height 10 cm. I added from myself))) for 3 eggs - flour 200 gr. and a little sour cream in the cream. put a banana in the layer. Very gentle, well soaked, everyone really liked it.

girls, if they eat the cake on Thursday morning, take it away from me on Wednesday evening, when is it better to bake and collect it so that it does not turn sour, but also soak? What will be airier or tastier - cream or sour cream, or can you combine them together? They don't want cherries, as well as other fruits.

girls, if they eat the cake on Thursday morning, take it away from me on Wednesday evening, when is it better to bake and collect it so that it does not turn sour, but also soak? What will be airier or tastier - cream or sour cream, or can you combine them together? They don't want cherries, as well as other fruits.

Lisa, I usually bake, "if the cake is eaten on Thursday morning, take it away from me on Wednesday evening," late Tuesday night ... and leave it in the refrigerator overnight under a press (I put the board on top), if you need to cut some complicated the form - then I leave it in the freezer overnight, after defrosting nothing happens, I checked it more than once !!! cream I make 60% sour cream with 40% cream ... it turns out and not sugary sweet, and moderately moist! I can't advise anything on berries ... I only did it with cherries and raspberries, I also did it with walnuts!

[Liz]

I did it without any berries and without nuts ... it was delicious with only cream, but I just couldn't trim it after the refrigerator, the cakes were crawling, Liz, do as Layla, offers or with sour cream-custard it is still made by girls

[ZeZe]

Girls, thank you, but guide me by weight. For 4 kg of rectangular shape, what is the size of the cakes / cake and how many dough norms do you need? Does the cake come out heavy or light? Something about weight / size so no one answered anything.
And do you still need to soak the cakes or is there enough cream?

ZeZe, Layla, 60% of sour cream, what fat do you use? Do you have natural 35% whipping cream or vegetable cream?

[Liz,]

Liz, the cake is sooo light! No need to soak the cakes! I have one portion of this cake decorated with Wet meringue, weighed - 1.8 kg, that is, all the "clean" cake is even less! The cakes are tender and fluffy! The main thing is good condensed milk!
For the cream I took 33% cream, slightly fixing it with gelatin, literally 3 grams per serving.

Girls, thank you, but guide me by weight. For 4 kg of rectangular shape, what is the size of the cakes / cake and how many dough norms do you need? Does the cake come out heavy or light? Something about weight / size so no one answered anything.
And do you still need to soak the cakes or is there enough cream?

ZeZe, Lyaila, what fat content of 60% sour cream do you use? Do you have natural 35% whipping cream or vegetable cream?

Liza, please excuse me for not answering It is light and airy ... I answered you in a personal, but here I will write, suddenly someone else needs information! I baked for a chubby unit 2.5 norms measuring 37 by 25 cm, 9.5 cakes came out .. I needed not higher, but lower and wider ... just your case! I made the cream from 1 liter of 20% fat sour cream and 750 ml of vegetable cream (they do not give off taste, here it is more like a fixative for sour cream) and 175 g of sugar ... this combination is obtained by itself, you can do without berries! the taste will be very delicate, chocolate creamy and airy! no need to soak! sour cream will saturate itself, and the cream will remain in the layer! but I had a 4.7 kg cake on the way out ... for you this will be a lot ... you need to bake most likely from 2 norms of dough .. and the cakes are about 32 by 20 in size .. well, about this volume will be!
I hope that helped .. otherwise I didn't even see the message yesterday ...

Good day! Thanks to the author for the cake recipe. I liked the taste of the cake, but it seemed a little dry. And personally for our family, it was necessary to add something else to the cake for a change (nuts, interlayer).