Milk Girl Cake (Торт «Молочная девочка») is an incredibly tender layered cake made from thin condensed milk sponge layers and a silky whipped cream filling. It literally melts in your mouth!
Ingredients
For the layers:
- 1 can (380g) sweetened condensed milk
- 2 eggs
- 160g all-purpose flour
- 1 tsp baking powder
- 1 packet vanilla sugar
For the cream:
- 600ml heavy cream (33%+ fat)
- 3 tbsp powdered sugar
- 1 packet cream stabilizer (optional)
- Fresh berries — for decoration
Instructions
Make the batter. In a bowl, whisk together condensed milk, eggs, and vanilla sugar. Sift in flour and baking powder, mix until smooth. The batter should be runny like thick pancake batter.
Bake the layers. On a parchment-lined baking sheet, spread 2–3 tablespoons of batter into a thin circle (about 18–20 cm). Bake at 180°C (350°F) for 3–4 minutes until golden. Repeat 6–8 times — you should get about 8 thin sponges.
Chill the layers. Let the baked sponges cool completely. Trim each to the same round shape using a plate as a guide.
Whip the cream. In a cold bowl, whip the heavy cream with powdered sugar until stiff peaks form. If using stabilizer, add it halfway through.
Assemble. Place one sponge layer on a serving plate, spread a generous layer of cream, repeat until all layers are stacked. Cover the top and sides with the remaining cream.
Decorate. Top with fresh berries, grated chocolate, or crushed nuts. Refrigerate for at least 4 hours (preferably overnight) to let the layers soak.
For the best result, let the cake soak in the fridge for 6–8 hours. Overnight is ideal!
This recipe was generated by What2Eat — the app that decides what you’re going to eat today.