Recipes for the “Milk Girl” cake with filling cream and mastic

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Prepared by: Zoya Shunina

01/27/2020 Cooking time: 2 hours 0 minutes

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The “Milk Girl” cake is very popular among culinary experts. Easy to prepare, tender and very tasty. I offer a recipe for this cake with wonderful “Ice cream” made with sour cream.

Description of preparation:

This amazing cake is made with condensed milk, which in Germany is called “Milch Mädchen”, that is, milk girl.
Cream “Plombir”, prepared with sour cream, adds a slight sourness to this rather sweet pastry, creating a wonderful range of taste. There is nothing difficult in preparing such a cake, but it will take time. I assure you, your efforts will not be in vain. Cream “Ice cream” holds its shape perfectly; it can be used to decorate a cake just as well as with meringue or whipped cream. Purpose: For the holiday table Main ingredient: Dairy products / Sour cream / Condensed milk Dish: Baking / Cakes

Note to the pastry genius

You have already familiarized yourself with the classic method of preparing the “Milk Girl” dessert. The recipe for a mastic cake is almost the same, but there are still a couple of nuances. Of course, we won’t hide anything and will tell you how to make a “Milk Girl” cake. Step by step recipe? Please! Write it down quickly. Please note that we will have to spend money on purchasing Marshmallows. For what? You'll find out now.

Compound:

0.5 kg of sifted flour;
0.4 kg of Marshmallow candies;
5 eggs;
vanilla - to taste;
1 kg of powdered sugar;
0.5 liters of sour cream;
baking powder – 1 sachet;
1 chocolate bar;
0.2 kg butter;
100 g food starch;
1 can of condensed milk.

Preparation:

Place the marshmallow candies in a glass bowl and place in the microwave oven for exactly 1 minute. The result is a homogeneous viscous mixture.
Now gradually add sifted powdered sugar to this mixture.
As soon as you notice that the marshmallows come in clumps and do not stick to the walls of the bowl, proceed as follows. Sprinkle starch onto a horizontal surface.
Lay out this mass and continue kneading, adding powdered sugar.
The elastic mass is ready. Dough? No, it's mastic.
We'll wrap it in food grade film and put it in the refrigerator.
In a separate bowl we will prepare the classic dough for the German dessert.
You already know that we only need four components.
Read the previous recipe carefully. We will bake cakes using this algorithm.
Prepare the cream: mix sour cream with powdered sugar. We will need approximately 300 g of sweet dust.
Add vanilla for flavor.
Remember that it is better to whip dairy products for cream when chilled?
Now let's prepare the ganache.
To do this, melt the butter in a bowl and combine it with the chocolate.
As soon as the chocolate and butter come together in a single dance, remove the mass from the heat and cool.
Let's collect our dessert.
Coat the cakes with sour cream and treat the sides with chocolate-butter ganache.
A little trick: place the cake in the freezer for half an hour.
Time has passed and we continue decorating.
Wet our hands with water and smooth out all the roughness on the surface of the cake.
Cover the top of the cake with mastic.
Secret: you need to roll out the mastic with a rolling pin on the table. Sprinkle the surface with powdered sugar.
The remaining mastic can be used to create figures.
Decorate a romantic cake with lovers' figures.

Despite everything, the cake with the original name “Milk Girl” is easy to prepare. If you are not satisfied with its classic interpretation, you can complement the taste of the cake with canned or fresh fruit, nuts or chocolate chips. Your imagination and sleight of hand are all you need to create your next masterpiece. Bon appetit!

How to prepare “Milk Girl Cake with Ice Cream”

Prepare the ingredients to make the cake.

Knead the dough. Break the eggs into a bowl.

Beat the eggs well with a whisk.

Add condensed milk.

Melt 50 grams of butter and add to the dough. And also soda, quenched with vinegar or lemon juice.

Add flour.

Knead a smooth, homogeneous, not thick dough.

On parchment, draw a circle with a diameter of 18-20 centimeters and place 2 tablespoons of dough on it. Spread the dough onto the paper.

Bake the cakes in an oven preheated to 175 degrees for 7-8 minutes each. Do not place the finished cakes on top of each other to prevent them from sticking together. Makes 7-8 cakes.

Prepare ice cream for the cake. Break the egg into a thick-bottomed pan, add sugar and vanilla sugar.

Mix sugar with egg and add sour cream.

Add 3 heaping tablespoons of flour.

Whisk together sour cream, sugar, vanilla sugar and flour. There should be no lumps.

Place the pan on the stove, stirring until the mixture thickens. This will take 7-8 minutes. The heat is slightly below medium so that the cream does not burn. You can brew the cream in a water bath. Cool the finished cream.

Beat the soft butter with a mixer for 3-4 minutes until you obtain a fluffy, white consistency.

Add the whipped butter to the custard, one tablespoon at a time, whisking continuously. Cream “Ice cream” is ready.

Place the first cake on a plate and brush it with cream.

Do this with all the cakes. Grease the sides of the cake with cream.

Decorate the cake to your taste. This is Italian meringue. But chopped nuts, cookies, and chocolate will do.

Cake “Milk Girl with Ice Cream” is ready. Can be served.

Milk Girl Cake: Ingredients

For the cakes:

three hundred grams of condensed milk

three eggs
a pinch of salt
one hundred eighty grams of wheat flour
ten grams of baking powder

For cream:

half a kilogram of 33% cream
eighty grams of condensed milk
ten grams of vanilla sugar
berries - to taste

Recipe for “Milk Girl” cake with mastic and sour cream

The “Milk Girl” cake is a great option for a children’s party. Due to the fact that it holds its shape well, it is easy to decorate it with your favorite fondant characters, which is important for little sweet tooths.

Components:

Flour – 500 grams;
Chicken egg – 5 pieces;
Vanillin – 1 sachet;
Marshmallow candies – 1 package (400 grams);
Powdered sugar – 1 kilogram;
Sour cream – 500 milliliters;
Baking powder – 1 package;
Corn starch – 100 grams;
Chocolate bar – 1 piece;
Butter – 200 grams;
Condensed milk - 1 can.

Place Marshmallows in a deep bowl and place in the microwave for 1 minute to melt. You will get a viscous homogeneous mass. We begin to add powdered sugar to it in small portions and mix with a spoon. As soon as the mass begins to peel off from the walls of the bowl, transfer it to a flat surface, crushed with starch.

Continue kneading, adding powder and starch. The mastic should be plastic and soft, not stick to the surface. Wrap it in a plastic bag and put it in the refrigerator.

In a separate container, combine condensed milk and eggs, mix and gradually add sifted flour and baking powder. The dough will have a liquid consistency.

Take parchment paper, place three to four spoons of dough in the middle, level it into a circle of the desired diameter and place in the oven for 10 to 15 minutes at 190°C. We bake all the cakes in this way.

Beat cold sour cream with 300 grams of powdered sugar and vanilla. The cream should be thick and airy.

Place the butter and a chocolate bar broken into pieces in a bowl and melt it in a water bath. Once the mass has become homogeneous, remove from heat and leave to cool.

Spread the cakes liberally with sour cream. Coat the top and sides with cooled ganache. Place the cake in the freezer for 30 minutes.

We take the mastic out of the refrigerator and let it sit until it warms up and becomes plastic. Sprinkle the table with powder and begin rolling out the mastic with a rolling pin.

The layer should not be 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 wrap the mastic on a rolling pin and carefully cover the cake with it, immediately smoothing and removing any unevenness and folds. Place the cake in the refrigerator. From the remaining fondant you can make characters and place them on top of the cake.

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