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Russian cake "Milk girl"
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Russian cake "Milk girl"

Fluffy dough and airy cream cheese cream – Russian cake "Milk girl" is simply delicious. It tastes soft, creamy, tender, airy and not too sweet. No wonder it is one of the most popular Russian cakes. The recipe for the cake "Milk girl" is very easy, so you can make it yourself without much effort.
Course Dessert
Cuisine Russian
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 2 hours
Servings 10

Ingredients

for the dough

  • 380 g sweetened condensed milk
  • 2 eggs
  • 50 g butter (melted and cooled)
  • 1 pinch of salt
  • 12 g baking powder
  • approx. 180 g flour

for the cream

  • 400 g cream cheese
  • 350 g cream
  • 80 g powdered sugar

Instructions

Preparation of the dough

  • Beat eggs, sweetened condensed milk and salt until homogeneous.
  • Mix flour and baking powder, add it to the condensed milk-eggs mixture and mix it into a thick dough. The dough should not be too liquid and not solid. Use a little less flour at first and add some more as needed. (For this, follow the tips and tricks for making the dough at the top of the post).
  • Add melted and cooled butter and mix again to form a homogeneous dough.
  • Divide the dough into two equal portions, first spread one of the portions thinly on a baking sheet lined with baking paper and bake it in a preheated oven at 180 °C for about 7 minutes. Repeat the same with the second portion of the dough and let the two cake layers cool.
  • Cut off about 0.5 - 1 cm of the edge of the two cake layers on all four sides and finely crumble the leftover dough.
  • Cut the two cake layers into two squares of the same size, so that you have four cake layers.

Preparation of the cream

  • Whip cream cheese and powdered sugar to a homogeneous creamy mass.
  • Add cream and whip until stiff.

Preparation of the cake

  • Spread all four cake layers with the cream cheese cream and stack them on top of each other.
  • Spread the cream around the edges of the cake, sprinkle the crumbs around the edges and decorate as desired with the remaining cream. Chill the cake for at least 2 hours.

Notes

  • The amount of flour given may vary. The dough should be thick.
  • Add the melted butter to the dough only when cooled.
  • Use cream cheese and cream for the cream cold.
  • Check out the cream alternatives for the tart that I featured in the post.
  • Note the detailed tips and tricks for DIY Russian cake "Milk girl" at the top of the post.