Milky Girl Cake

Cuisine: German

Preheat oven into 200 °C.
Mix well flour, starch and baking powder.
In a large bowl whip condensed milk and eggs, then add flour mixture. Mix thoroughly.
Add melted butter and mix until incorporating.
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.
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.
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.
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.
Cool completely on a baking sheet.

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

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