It so happens that many people associate the Milk Girl cake with Mascarpone the talented confectioner Olga Vashurina. When she first started, it was the most popular filling to order, but now she favors mousse cakes. Vashurina was able to beautifully describe the recipe in words and, of course, cook it perfectly on the Pastry Chef Show, which she won!
This article contains all of Vashurina’s recommendations for selecting ingredients, baking the cakes, whipping the cream, and pressing.
Cakes
- Condensed milk – 1 can (Vashurina advises only Rogachevskaya)
- Eggs – 2 pcs
- Flour – 150 gr
- Baking powder – 15 gr
Cheese cream on mascarpone and cream
- Mascarpone cheese – 250 gr
- Heavy cream – 500 ml
- Powdered sugar – 80 g
Milk Girl Cake with Mascarpone
Judging by the reviews everyone was impressed by the soft tender cakes only 5-10 mm thick, baked individually. Mix condensed milk, flour, eggs and baking powder – beat with a mixer until fully combined.
Having selected the diameter (16-18 cm) on parchment paper, trace a circle, pour 3 tbsp of liquid dough and spread evenly. Bake in a preheated oven at 200 degrees Celsius for 5-7 minutes until browned. Take out, turn, remove parchment immediately, arrange in a fan. Bake all the cakes, if you stack them, then between them put paper, or they can stick together.
Usually Vashurina Milk Girl is filled with mascarpone cream. She whips 33 to 38% cream with powdered sugar on low speed into soft peaks. Then stirs in room temperature mascarpone gently with a spatula.
On the bottom of the substrate a drop of cream, and in a split ring lined with acetate film puts the cake, smears with cream. And so to the end. If desired, adds filling – any fruit, berries, caramelized, canned or fresh. At the end of the assembly sends to stabilize in the refrigerator for at least 3 hours, good overnight.
On the ready settled cake Olga sets a cutting board or a tray (something with a flat surface) aligns horizontally, and loads two bags of 1 kg. This weight is ideal, giving the cake the desired look avoiding excessive pressure and flattening. Milk girl decreases in height, the flavor remains unchanged, except that better soaked. Mousse cakes and soufflé cakes must not be pressed.
More recipe – Milk Girl cake: