In this post:

Recipe of Milky Girl Cake
List of Ingredients
Instruction
Regular or Caramel? What kind of condensed milk should use

Milky Girl Cake, also known as “Milchmädchen,” is a cake traditionally baked using condensed milk in the crust base. It consists of many thin layers of cake soaked in a light cream that tastes like melted ice cream, and turns out very tender and delicious.

The Milky Girl cake owes its name to the popular Nestlé condensed milk sold in Germany. The name turned out to be so successful that its literal translation is used in both Russian – Молочная девочка – and English. However, with English it’s not that simple: I came across variations of Milk(y) Girl, Dairy Girl and its forms – Milkmaid and Dairymaid.

But anyway I should iconfess: Milky Girl Cake is one my new favourite cake. Tender thanks to 18 layers with that well known ice cream flavor. Number ’18’ sounds boring, but a good news is that baking only takes 20 minutes.

Today I present to you this cake with Easter decorations.

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Milky Girl Cake

Cake diameter is 16 cm

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Ingredients

Dough for 18-19 cake layers of 16 cm diameter

397 g caramel or regular condensed milk
100 g melted butter
2 eggs
4 g baking powder
200 g all purpose flour

Custard

400 ml milk
180 g sugar
1 egg
100 g butter
3 tsp starch
200 g cream with 33-35% fat

Decorations

berries, chocolate eggs etc.

Method

Layers

1. Preheat oven into 200 °C.

2. Mix well flour, starch and baking powder.

3. In a large bowl whip condensed milk and eggs, then add flour mixture. Mix thoroughly.

4. Add melted butter and mix until incorporating.

5. On baking paper, draw three circles with a diameter of 16 cm. Make sure this piece of paper fits your oven tray. Turn the design over to avoid any traces of graphite ending up in the dough.

Actually it’s better to make two pieces of baking paper: until first piece is in the oven the secong one is in reparing for the next cake layer.

6. Lay out 1.5 tbsp dough on parchment and spread the dough into a circle so that it barely protrudes beyond the circle. In this photo you can see a spoon, but it is best to use a silicone spatula to spread the dough. This is how the crust will be thin after baking.

TIP By the time you make the 10th or 12th layer, you will find that the dough has thickened and is becoming increasingly difficult to spread on the surface of the paper. To restore some of the stretchiness to the dough, warm the bowl of dough slightly. I do this by briefly placing the bowl on a burner that is turned off but still hot.

7. Bake for 5-6 min until edge is brown. Trim the edges of the cake until it cools. I do this with a metal baking ring that acts as a cutter.

8. Cool completely on a baking sheet.

Custard

1. Mix starch, egg and sugar in a large bowl.
2. Boil milk in a saucepan.
3. Add hot milk to an egg mixture, mix well.
4. Return the mixture back to the saucepan and simmer until thickened. Remove from heat.
5. Add butter and stir until smooth.
6. Сover with cling film in contact and cool completely.
7. Whip cream to stiff peaks, add milk mixture. Mix thoroughly.

Milky Girl Cake assembling

For the best and most accurate results at this stage, use a metal cake ring the same diameter as the cake. If it’s not too tall, extend it with acetate film. The film, in addition to adding height, makes the cake edge even smoother and neater—this same technique works for the Bird’s Milk cake.

1. Put first layer on a dish, grease with 1.5-2 tablespoons of the custard.
2. Repeat this with all the cake layers.
3. Chill in the refrigerator overnight.
4. Decorate top of the cake with berries or chocolate. But it’s not so necessary: Milky Girl Cake is awesome as is.

Regular or Caramel? What kind of condensed milk should use in Milky Girl Cake

You can test both regular condensed and caramel milk in the cake. Caramel one will give a nice brown color to the cakes and specific caramel flavor.