Cake “Milk Girl” is a gentle, airy sweetness originally from Germany. He has the second name “Cake for lovers.” Thanks to the creamy taste and the most delicate cakes, it simply melts in the mouth. The recipe is very simple, so it is easy to bake at home..

Cake “Milk Girl” with ice cream
Recipes торта «Молочная девочка» с пломбирным кремом и под мастику
Ingredients amount
Flour 500 grams
Chicken egg 5 items
Condensed milk 1 bank
Cream 33% 2 glasses
Baking powder 1 bag
Vanillin 1 bag
Powdered sugar 200 grams
Time for preparing: 600 minutes Calories per 100 grams: 304 Kcal
Many famous confectioners use their own proprietary recipes for cake creams: with condensed milk, with creme brulee and sour cream. However, in the classical interpretation it is made on the basis of ice cream.

Pour condensed milk into a deep bowl, break eggs and mix with a whisk. Pour sifted flour with baking powder into this mixture in small portions..

condensed milk взбейте с яйцами

The dough will not turn out thick – so it should be.

dough получится жидким

Preheat oven to 190 ° C. We take parchment paper for baking, draw a desired cake diameter with a pencil. In the middle of the spoon impose the dough and gently level on paper.

lay out тесто на бумагу

Sent to the oven for 10 – 15 minutes (readiness is determined by the golden color of the cake). We take out the cake and immediately, while it is hot, disconnect from the parchment. If it cools down, it will be very difficult to do. In the same way we bake all the cakes..

cake layer готов

While they are cooling down, make cream. Take the cream out of the fridge. Their fat content must be at least 33%, otherwise it will be almost impossible to whip them. Combine them with powdered sugar, vanilla and whip with a blender or mixer in air foam.

cream взбейте

Abundantly, not regretting, we re-mix the cakes with ice cream and leave to soak for 6-7 hours.

cake смажьте кремом

The recipe for the cake “Milk Girl” under mastic with sour cream

Cake “Milk Girl” – a great option for a children’s holiday. Due to the fact that he keeps his shape well, it is easy to decorate his favorite characters from mastic, which is important for little sweet teeth..


  • Flour – 500 grams;
  • Chicken egg – 5 pieces;
  • Vanillin – 1 sachet;
  • Marshmallow Candy – 1 pack (400 grams);
  • Sugar powder – 1 kilogram;
  • Sour cream – 500 milliliters;
  • Baking Powder – 1 pack;
  • Corn starch – 100 grams;
  • Chocolate bar – 1 piece;
  • Butter – 200 grams;
  • Condensed milk – 1 bank.

In a deep bowl lay out Marshmellou sweets, put in a microwave for 1 minute so that they melt. Get a smooth homogeneous mass.
cake молочная девочка
In it we begin to add powdered sugar in small portions and knead with a spoon. As soon as the mass begins to peel off from the walls of the bowl, we shift it to a flat surface, pruneus starch.

We continue to knead, adding powder and starch. Mastic should get plastic and soft, not stick to the surface. We roll up in a plastic bag and send it to the fridge.

In a separate container, combine the condensed milk and eggs, mix and gradually pour the sifted flour with baking powder. It turns out the dough liquid consistency.

We take parchment paper, put three or four spoons of dough in the middle, level it into the circle of the desired diameter and put it in the oven for 10 – 15 minutes at 190 ° C. So we bake all the cakes..

Cold sour cream whipped with 300 grams of powdered sugar and vanilla. The cream should get a thick and airy.

Put butter in a bowl and a bar of chocolate, broken into pieces, put in a water bath. As soon as the mass became homogeneous, remove from heat and leave to cool..

We grease cakes with sour cream. Top and sides are covered with cooled ganache. Put the cake in the freezer for 30 minutes.

We take out the mastic from the refrigerator, let it lie down until it warms up and becomes plastic. Sprinkle the table with powder and start rolling out the mastic with a rolling pin..

The seam should be not very thin, 5-6 millimeters thick. We take out the cooled cake and with hands dipped in warm water, level its surface, smoothing out all the roughness.

We wind the mastic on the rolling pin and cover it gently with the cake, immediately smoothing and removing irregularities and folds. Put the cake in the fridge. From the remaining mastic, you can make characters and put them on top of the cake.

chak-chak6The sweetness that came to us from Asia is a chak-chak cake recipe with photos and recommendations on how to make.

Delicious raffaello cake with mascarpone recipe, read how to cook, taste and enjoy this unearthly taste!

Cake “Ryzhik”, familiar from childhood recipe with step-by-step photos and several cooking variations, you will find here.

Recommendations from experienced chefs

  • It is recommended to take only fresh cream for making creamy cream, otherwise they will not beat..
  • Take homemade sour cream – it is thicker, and the fat content is higher, this will make the cream thick and tender.
  • If, when making mastic, it starts to crumble, add 1 tablespoon of natural honey or vegetable oil.
  • For the preparation of color mastic, use food dyes, make it a day before use, so that it is spent in the refrigerator.

Thank you for your attention and bon appetite to you, your loved ones and all who deserve to try the cake you cooked.!