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Cake "Milk Girl" at home
The recipe for the cake "Milk Girl" at home is rightfully considered one of the most popular cakes made with condensed milk. This classic is quite simple, but the dessert turns out to be very original and very sweet. That's why it is adored by almost all sweet tooths. But the main advantage of this recipe is the speed of its preparation. After all, the cakes based on condensed milk bake in no more than 5 minutes, becoming very soft, as a result of which the "Milk Girl" cake is soaked in just half an hour.
Ingredients
Show ingredients
- flour – 8 tbsp;
- condensed milk – 500 g;
- chicken eggs – 4 pcs;
- baking powder – 2 tsp;
- vanilla extract – 1 tsp;
- olive oil – 3 tbsp;
- sour cream (at least 60% fat) – 700 g;
- sugar – 2 tbsp;
- red jelly – 1 pack;
- green jelly – 1 pack;
- blue jelly – 1 pack;
- white chocolate – 100 g;
- milk chocolate – 100 g;
- butter – 100 g.
Preparation
- Start preparing the dough from the condensed milk. By the way, the dough takes about 10 minutes to prepare, so you can turn on the oven right away and set the temperature timer to 180 degrees. In a deep bowl, place the condensed milk and beat in the chicken eggs. You can use either caramel or regular condensed milk. Regardless of your choice of milk, the "Milk Girl" cake turns out to be equally tasty.
- Beat the condensed milk with the chicken eggs using a blender. To the resulting homogeneous mass, add the baking powder and flour. If desired, you can also add a few drops of vanilla extract to the future dough.
- Mix the liquid mass with the added dry ingredients using a spoon. Make sure there are no lumps in the dough. The cake dough is ready, and you can start baking the cakes.
- First prepare a wide baking sheet: line it with paper and grease it with a silicone brush dipped in vegetable oil. It is best to grease the paper with olive oil, as it has no smell or taste. Visually divide the dough into 3 parts. Place a third of the dough on the baking sheet and spread it evenly across the surface with a spoon. The thinner you spread the layer of dough, the tastier the cake will be. By the way, for the specified amount of ingredients, a baking sheet 32 cm wide and 37 cm long was used.
- Bake the cake at 180 degrees for about 5-7 minutes. When the layer of dough is browned, take it out of the oven and remove the paper. Repeat the same steps with the remaining dough.
- As a result, you should have 3 wide cakes. While they cool, prepare the sour cream frosting. In a deep enamel pot, place the fatty sour cream, sugar, and vanilla extract. By the way, if you take low-fat sour cream, the frosting will not whip and will eventually drip off the cake.
- Whip the sour cream with the combined ingredients thoroughly using a blender. You should have a lush sour cream-vanilla frosting in your pot.
- Cut the cooled wide cakes into 2 parts. In the end, you should have 6 cakes. Place the first cake on a wide stand and generously spread with the sour cream-vanilla frosting.
- Repeat the same actions with the remaining cakes. Leave a little frosting for the sides, but do not spread it on the top and sides of the cake for now.
- Place the tray with the frosted cakes in the refrigerator, and in the meantime, prepare the jelly. In a separate bowl, dissolve the multicolored jelly according to the instructions on the package. You can dissolve the green jelly in a wide tray, as it is used to make thin Christmas tree branches or any other object. It is best to prepare the other colors in a deep, convenient dish.
- Place the green jelly immediately in the refrigerator to set, while pour the blue and red jelly into molds. You can use any molds for this purpose, for example, silicone ice molds, small cupcake molds, or regular children's molds.
- Place the molds with multicolored jelly in the refrigerator. While the gelatin sets, prepare the white ganache. Break the white chocolate bar into small pieces and place them in a deep glass dish.
- Put the bowl with chocolate pieces in the microwave for a couple of minutes. Be careful not to overheat the chocolate.
- When the chocolate has melted and is slightly warmed, add the butter.
- Stir the melted white chocolate with the butter. Mix the ingredients until the butter is completely dissolved in the chocolate mixture.
- Cool the resulting buttery chocolate mixture. As it cools, the mixture will thicken. You should end up with a smooth creamy ganache.
- Remove the greased cakes from the refrigerator. Spread white ganache on the top of the cake. Level the ganache over the entire surface with a long knife. Try to make the ganache lie on the cake as evenly as possible. Grease the sides of the cake with the remaining sour cream filling.
- Meanwhile, the gelatin should be completely cool. First, take out the tray with the green jelly. Hold the tray over boiling water for 3-5 seconds to make it easier to remove the jelly. Place the green jelly on a wide dish and cut out spruce branches or another object. Arrange the gelatin branches on the cake. Then take the molds with other types of jelly. Remove the gelatin figures from the molds and arrange them on the cake.
- Break the dark chocolate bar into several small pieces and place them in a deep ceramic dish.
- The pieces of brown chocolate also need to be melted. This can be done either in a water bath or in the microwave. Make sure the chocolate melts completely and becomes smooth.
- Pour the thick melted chocolate into a pastry bag. If you do not have a pastry bag, you can use a regular A4 sheet file instead, cutting a small hole in one corner. Draw chocolate patterns on the cake.
- The classic recipe for the "Milk Girl" cake is ready and can be served immediately, after cutting it into small portioned pieces.
Making the original and beautiful "Milk Girl" cake is not difficult, but it requires a lot of attention. The main advantage of this recipe is that the cake is soaked during the preparation process and can be served immediately. Moreover, the dish turns out not only very tasty but also colorful. That is why it immediately delights everyone present. Enjoy your meal!
