The original cake recipe appeared in Germany, its main highlight is delicious creamy cakes covered with whipped cream. The cake got a funny name from the popular Nestle brand of condensed milk Milch Mädchen, which became the main ingredient. Cake "Milk Girl" with ice cream is one of many options that are not inferior to the taste of the original.

Classic cake "Milk Girl" with ice cream

Condensed milk cakes may seem cloying, but the taste of a neutral cream will fix the situation.

Ingredients:

  • 380 g of condensed milk (whole can);
  • 160 g of flour;
  • two eggs;
  • 15 g baking powder.

All ingredients are mixed in a mixer. It turns out batter. After a quarter of an hour, bubbles appear in it - this is how the baking powder works. Now you can start baking.

  1. On the wrong side of the baking paper, draw a circle of the desired size.
  2. Cover the baking sheet with this sheet.
  3. Pour two tablespoons of dough into the center of the circle and distribute it in the outline.
  4. Cakes should not be too thick. From the specified number of products should be 7 - 8 pcs.
  5. Bake for 4 - 5 minutes at 180 ºС. Ready cake does not stick to fingers.

The cake is collected by spreading cakes, top and sides with the cream ice cream. Decorate and immediately cleaned in the cold.

The correct formulation of cream

Cream "Sundae" in the classic version is a mixture of custard and whipped cream.

For custard base:

  • 400 ml of milk of any fat content;
  • 200 g of sugar;
  • 30 g of starch;
  • 100 g of flour;
  • vanilla extract.

The amount of sugar is an individual issue, this ingredient will not affect the consistency.The cake is made from very sweet cakes, so the cream can be prepared completely without sugar.

  1. Sift flour and starch.
  2. Stir with sugar and vanilla extract.
  3. Pour in milk a little, constantly whisking the mixture with a whisk to break the lumps.
  4. Heat over low heat until boiling. Do not stop active work with a whisk.
  5. Remove from heat as soon as the liquid thickens a little. The process will continue while the base is cooling.
  6. So that the surface does not wind up, they spread a wrap on it and smooth it, expelling the air.

For whipped cream:

  • 150 g cream for whipping 33% fat;
  • ice.

You also need a whisk or mixer, a deep bowl for cream and a wide bowl for ice.

  1. The cream is pre-cooled in the refrigerator. It’s best to buy them the night before. You can not keep the package in the freezer, otherwise the cream will freeze and not beat. The whisk and dishes, on the contrary, can be cooled in the freezer for half an hour.
  2. Place a bowl of cream in an ice bowl.
  3. Beat for 3 to 4 minutes at low speed so as not to “spot” the cream.
  4. Another 5 minutes at full power, until strong peaks begin to rise behind the mixer.

To stabilize the cream by consistency, to make it smooth and airy at the same time, 100 g of softened whipped butter is added to it. The cream combines well if the cream, butter and custard base are the same temperature.

  1. The base is thoroughly beaten with a mixer, adding oil on a spoon.
  2. Cream is also administered in parts. Now you can’t whip! The cream is gently mixed from the bottom up with a spoon to maintain the texture of whipped cream.

With custard with sundae flavor

Cream "Sundae" has several variations of cooking with different bases.

Sundae on the yolks:

  • 4 yolks;
  • 250 ml of milk;
  • 50 g of starch;
  • 150 g of sugar;
  • vanilla extract.

The base is supplemented with 100 g of butter and 250 ml of whipped cream.

  1. Pounded yolks, starch and sugar are brewed by pouring into hot milk.
  2. When the thickened mass begins to separate from the walls with stirring, the base is removed from the heat to cool.
  3. Butter and cream are introduced into the custard according to the same principle as in the first recipe.

Ice cream sour cream:

  • 500 g of fat sour cream;
  • 3 eggs;
  • 20 g flour;
  • 200 g of sugar;
  • vanilla extract;
  • 250 g of butter.

Magazine 20% sour cream makes the cream slightly sour. A farm fat product will give the cream a milder flavor. Whipped cream in sour cream "Ice cream" is not added.

  1. All ingredients except butter are whipped and brewed in a water bath.
  2. The mixture is continuously stirred so that it does not boil and the eggs do not curl.
  3. Whipped oil is injected one spoon into a cooled base.

Chocolate cooking option

Options are always possible: make chocolate cakes or chocolate cream. Cocoa fans will prefer both at once.

Ingredients for Cream:

  • 180 g of milk;
  • 100 g of sugar;
  • 3 yolks;
  • 100 g of chocolate;
  • 50 g of starch;
  • vanilla extract;
  • 100 g butter;
  • 250 ml cream for whipping 33-35%.

Cream is brewed in milk:

  1. Grind the yolks with sugar.
  2. Grate or melt the chocolate.
  3. All components are added to hot milk.
  4. Stir until thickened.
  5. Into the cooled mass, add in parts butter and cream as a general principle.

Cocoa powder is added to the crust dough. The amount of dough indicated in the first recipe will require at least 3-4 spoons.

In the assortment of some manufacturers you can find ready-made condensed milk with chocolate. It will not give a rich taste to a cake with a classic cream. In the dough, you still have to add cocoa or make chocolate cream.

With the addition of fruit in dessert

The cake acquires a special taste when fresh or canned fruits are added. Any combinations to taste are possible: peach, banana, kiwi, strawberries and so on. A layer of cream, thin slices of fruit or berries are laid out on each cake. To enhance the taste, you can prepare strawberry cream “Sundae”.

Would need:

  • 200 g cream cheese, such as "Mascarpone" or "Philadelphia";
  • 150 g of strawberries;
  • vanilla extract;
  • 100 g butter;
  • 150 g of powdered sugar;
  • 10 g of starch;
  • 250 ml of butter cream for whipping.

Berries must be clean and dry so that water does not get into the cream.

  1. Rub mashed berries. Seeds and large pieces of the skin should not be in the cream.
  2. Add mashed starch.
  3. Heat in a water bath until thickened.
  4. Beat softened butter and cheese.
  5. Combine with the cooled strawberry puree.
  6. Whip cream with powdered sugar and vanilla extract.
  7. Introduce the cheese and berry mixture into the cream in parts, gently stirring with a spoon the air cream. Do not beat again!

By standards, homemade custard cake is stored in the refrigerator for only 6 hours. Cake with ice cream and fruit is stored even less than the classic version. He should not insist. Collect such a cake just before the feast. Of course, after a tea party, you should not leave a piece the next day.

Cake recipe "Milk girl" under the mastic

Decorating cakes with mastic begins with the alignment of the surface and sides. The question immediately arises of how to make the filling cream thick so that it fills all the bumps well, does not drip, and the "Girl" does not deform after covering with mastic.

Ingredients:

  • 350 g sour cream;
  • egg;
  • 100 g of sugar;
  • 100 g of flour;
  • vanilla extract;
  • 200 g of butter.

Sour cream "Ice cream" prepared according to this recipe has a dense, dense texture. It is not suitable for impregnating cakes.

  1. A mixture of ingredients (except oil) is brewed over low heat. Do not be afraid of metamorphoses: first the cream will become liquid, then it will thicken at the walls, lumps form in it. The main thing is to continuously knead the entire mass from the bottom.
  2. After 3 to 4 minutes, the cream will acquire a uniform, smooth consistency. When cooled, it will look like pudding.
  3. The cream cools under the film, supplemented with softened whipped oil. It is important to combine the cream and oil in parts.

To make a super durable surface, you can use “Ganache” cream with cream for leveling, and make the impregnation of cakes with custard “Ice cream”.

In the cream "Ganache":

  • 300 g of chocolate;
  • 200 g of heavy cream;
  • 30 g butter;
  • 40 g of powdered sugar.

You can use white chocolate if you do not need a bright cocoa flavor. White chocolate will need twice as much as dark chocolate.

  1. Melt the chocolate in hot cream.
  2. Add oil and powder.
  3. Beat.
  4. Cover with foil in contact and cool.
  5. Apply and level "Ganache" with a hot knife.

An important feature of the recipe “for mastic”: the cakes must be cut off with a confectionery ring. Firstly, they will be even, and secondly, they will be better saturated. Cake assembly is best done in the same ring.

DIY dessert decoration

It is best to decorate the tender homemade “Milk Girl” with fruits and berries, fresh mint leaves, natural whipped cream, stencil drawings or chocolate figures. Such jewelry is quickly made with your own hands. In addition, they are sure to be eaten, and elaborate decorative elements - isomalt flowers, gelatin balls, or furious confectionery beads - are good-looking and usually remain on plates.

  1. Drawings are applied to dry cake so that the oily cream “does not eat them”. The surface is densely dusted with a powder of the same color: powdered sugar or cocoa.
  2. A stencil is laid on top - a direct drawing or a negative - the entire surface is again dusted with a different color.
  3. The stencil is very carefully removed along with the excess second layer.

Chocolate figures can be made flat or voluminous.

  1. The board is covered with cling film.
  2. Melted chocolate, dark or white, is squeezed onto it from a pastry bag, in any combination, in the form of clear figures or abstract strokes, gratings and so on.
  3. If you cover the page with a spread of a thick book, you can achieve a 3D effect. For example, butterflies with curved wings do this.
  4. The picture is cooled in the refrigerator. Frozen chocolate will easily separate from the film.

To create a three-dimensional figure, you need a "blank", oiled.Oil will help remove a chocolate cast.

  1. The base is dipped in melted chocolate and cooled. The easiest option is a small balloon.
  2. Warm chocolate can be decorated with any sprinkle or nut crumbs.
  3. When the chocolate hardens, pierce the base. The remnants of the ball are compressed, separating themselves from the chocolate wall.
  4. The edge of the ball is melted with a hot knife so that it is even.

Any pastry chef knows that the cake is met "by clothes." With a little effort, and the easiest homemade dessert can turn into a masterpiece of food art.

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