Cake "Milk Girl"
5 servings
55 minutes
The 'Milk Girl' cake is a delicate and airy treat with roots in European culinary tradition. Its main ingredient is condensed milk, which gives the layers softness and sweetness, while the light creamy frosting adds airiness. This cake pairs perfectly with a cup of aromatic coffee or tea and becomes the centerpiece of festive tables. Its simplicity in preparation and exquisite taste have made it popular in many countries. It easily lends itself to variations—berries, chocolate crumbs, or nuts can be added for extra texture and flavor. Each spoonful feels like a harmony of tenderness and richness, with its thin layers literally melting in your mouth, leaving a light milky aftertaste.
1
For the layers: break the eggs into a bowl and pour in the condensed milk. Whisk until a homogeneous mass is achieved.
- Condensed milk: 380 g
- Chicken egg: 2 pieces
2
Add flour with baking powder to the mixture. Whisk everything with a mixer. The batter should be liquid, similar in consistency to sour cream. Let it rest for 15 minutes.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 tablespoon
3
Draw a circle of 18–20 cm on parchment paper (optional). Spread the dough in a very thin layer, about 2/3 of a tablespoon. Bake in a preheated oven at 180–200 degrees for 5–7 minutes until golden brown.
4
You can't stack the layers on top of each other right away, as they are very sticky.
5
For the cream: all ingredients and the bowl in which the cream will be prepared must be cold.
6
Whip the cream with a mixer. Add powdered sugar and whip until a creamy light mass is obtained.
- Whipping cream 33%: 500 ml
- Icing sugar: 75 g
7
Assemble the cake, spreading cream on each layer. Decorate with cookie crumbs and whipped cream.
