Multilayer milk and cream cake based on condensed milk, drenched with soft cream cheese curd cream with a creamy touch, will instantly become a favorite! Cooking the cakes for Milk Girl is a little different from the traditional way – rolling out the dough, for example for Napoleon, Medovik. In this recipe, we will spread the liquid mixture on paper and bake. A great alternative for those who are afraid of fiddling with a rolling pin.

Milk Girl Cake is so tender because some of the cream is absorbed into the cake and serves as both a layer and a soak. Cheese cream consists of only 3 ingredients and is prepared obscenely simple, without any special skills. Beat cheese and powdered sugar, add cream and the mixture is brought to a thick mass that holds its shape well.

Milk Girl cake with cheese cream

For more balance, many people like to add tart and sour raspberries in the middle. It looks beautiful in the cut and the layers become more expressive. Raspberries decorated with neat meringue or cream roses always look appetizing.

Milk cakes

  • Condensed milk – 400 gr
  • Eggs cat. 1 – 2 pcs
  • Flour – 160 gr
  • Baking powder – 10 gr

Preparation Milk Girl cake with cheese cream

Preheat the oven to 180°C, rack in the middle and top-bottom. Combine the flour with the baking powder. In the bowl where we knead the dough, beat two eggs, pour condensed milk, throw a pinch of salt. Stir with a whisk until bubbles appear, sift in the flour mixture, knead a homogeneous dough. Set aside for 15 minutes and prepare the templates.

Milk Girl cake crusts with cheese cream
Milk Girl cake crusts with cheese cream

On a quality siliconized paper draw two circles with a diameter of 20 cm, turn it over. Make layouts for all the cakes, as they bake quickly. 2 circles of 18-20 cm each are placed on a baking tray.

If you doubt the quality of the parchment – it is better to grease it with vegetable oil, otherwise the cakes may stick to the baking tray.

Place 2-3 spoonfuls of dough in each circle and flatten it with a knife or a long spatula, in an even layer, without protruding out of the line. Work quickly, the paper starts to wrinkle when exposed to moisture. Pop into the oven and bake for 5-7 minutes at a time until lightly golden. Note that the top of the crust may remain light colored, but the bottom may start to burn. When stacking, pad with parchment.

Cakes for Milk Girl cake with cottage cheese cream
cake with cottage cheese cream

From this amount of ingredients, bake 5 to 7 cakes with a diameter of 20 cm and trim them with an 18 cm ring. For a home tea party, you can do without trimming the edges. To order, bake the cakes slightly larger in diameter than the finished product so that the cakes can be cut and aligned to the same size.

Cream Cheese Cream (Milk Girl cake with)

  • Curd cheese / cottage cheese – 500 gr
  • Natural cream from 33% – 150 ml
  • Powdered sugar – up to 150 gr (you can use less)
  • Raspberries – 240 g (filling)

It is important that the components are cold, it is best to put them in the area of your refrigerator where the temperature is the lowest. Make sure to sift the powdered sugar. When it lies in it for a long time, it forms lumps from the effects of moisture, which can remain in the cream.

Cream of curd for cake Milk Girl
Cream of curd for cake Milk Girl

Put the cottage cheese in a bowl, pour powder and pour in heavy milk cream. Start beating with a mixer on low speed for about 1 minute, until the ingredients are combined. If using a planetary mixer, use the paddle attachment. Turn to high speed and whip to a thick, lumpy mass.

The mixture at the beginning of the process will be liquid, continue, as the cream is whipped, the cream acquires the desired consistency.

Set a powerful mixer to medium speed and a weak one (e.g. 500W) to maximum. The finished cream will be matte.

Assembling the Milk Girl

Spread a little cream on a liner/dish. Place the first cake on top and press down to make it stick. Spread a fifth of the cream-cheese in an even layer, arrange berries or thin slices of fruit and place the second cake on top. Repeat the procedure until the end. The assembled cake is smeared on top with the rest of the cream, cover with a film and put a 1-2 kg weight as a press. Send overnight in the cold.

Assembly of the cake Milk Girl with cottage cheese cream
Assembly of the cake Milk Girl with cottage cheese cream

Butter Cheese Cream (for leveling)

  • Curd cheese – 500 gr
  • Cream. butter – 100 gr
  • Powdered sugar – 50 gr

There are three rules: the ingredients must be of good quality; butter at room temperature, and cheese – very cold; powdered sugar – sifted.

In a convenient container or bowl, transfer the butter, beat at a moderate speed for 1-2 minutes. Sift in the powdered sugar, mix with the mixer off to avoid atomization. Beat until fluffy and light, at which point add vanilla extract or lemon/orange/lime zest, if desired. The butter should turn white, it will take 5-7 minutes, depending on the power of the technique.

Buttercream cheeze for leveling the Milk Girl cake
Buttercream cheeze for leveling the Milk Girl cake

Introduce the cottage cheese and cream cheese and knead until combined and homogeneous. The finished cream is soft at first, but once cooled, make sure it is dense and holds its shape. Remove from the refrigerator 15-20 minutes before decorating, otherwise it is difficult to set and the edges of the roses will tear.

Leveling and decorating

The next day we start decorating. First we cover with a thin rough layer of chisa cream on the butter – we take away in the refrigerator for 15 min. After that we apply the finishing coat. The unevenness and pits on the sides are smeared additionally and then only continue to smooth further with a spatula. Decorate with colored streams.

Leveling and decorating cake Milk Girl with cottage cheese cream
Leveling and decorating cake Milk Girl with cottage cheese cream

Frosting for drips without chocolate

  • Cream 33% – 50 ml
  • Sugar – 25 gr.
  • Cream butter. – 15 gr
  • Powdered gelatin – 1/2 tsp.
  • Water – 1 tbsp.
  • Water-soluble / fat-soluble coloring.

Versatile, bright, easy to work icing comes out soft and delicious. Pour half a teaspoon of gelatin with ice water. Drop water-soluble coloring and leave to swell.

Cream, sugar and butter put on low heat and boil for 5-6 minutes until caramelized. Pour in the swollen gelatin and stir to dissolve. Pour into dishes suitable for microwave and put in the refrigerator for 2-4 hours to stabilize and solidify.

Colored icing drips on Milk Girl cake
Colored icing drips on Milk Girl cake

Take out the colored icing and heat in short pulses of 10 seconds to achieve the desired consistency. If the drips quickly flow to the bottom, cool the icing, remain short and thick – reheat. Adjusting the amount of mixture make different lengths of streams. Pour glaze around the edges, decorate with raspberries, meringue, macarons and mint leaves.

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