Milk Girl cake with ice cream

From ordinary products, delicious, for a festive table! The Milk Girl cake with ice cream is quite simple to prepare, even a beginner can cope. The cream in this recipe is obtained with the taste of ice cream. It impregnates the cakes well with condensed milk, the cake becomes soft and tender.

Esenija

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

160

Condensed milk

380

Eggs

Baking powder

For Cream Sundae:

Milk

500

Sugar

200

Butter

100

Cream

150

Flour

Starch

Vanilla sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 22 % 11 g

Carbohydrates 69 % 35 g

265 kcal

GI: 8 / 3 / 89

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make a Milk Girl cake with ice cream? First of all, start preparing the cream. Prepare the products for him. Milk is suitable for any fat content, but take the fattest cream, at least 33%. Use potato starch, if you have corn starch, increase its amount to 2 tablespoons.
Step 2:
How to make cream? Mix milk with sugar, flour and starch in a saucepan. Put on a small fire and, constantly stirring the mass with a whisk, boil until thickened. Cover the custard base with a film in contact so that a crust does not form on the surface. And put it away in the cold. I put it in cold water. Remove the butter from the refrigerator to make it soft. Take high-quality, natural oil, without vegetable fats.
Step 3:
While the base cools down, do the dough. How to make dough? In a deep bowl, mix the eggs with condensed milk. Choose high-quality, proven condensed milk. Without vegetable fats and food additives. The composition should contain only two ingredients: milk and sugar. As a result, the taste and quality of the finished dish will depend on the quality of condensed milk. Add the sifted flour with baking powder. Mix everything well.
Step 4:
A homogeneous dough of medium density should be obtained. I further divided the dough into 5 equal parts.
Step 5:
Take a baking sheet, draw a 25-26cm circle on it. Place the dough in the center. Spread it in a circle. Bake the cake in the oven, preheated to 180 degrees for about 5 minutes. The cake should be gilded and rise. Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe.
Step 6:
Take it out and immediately flip it onto another piece of paper. Remove the paper. Remove to cool to the side. Similarly, bake the remaining 4 cakes.
Step 7:
Continue making the cream Sundae. Beat the soft butter until fluffy. Without stopping whipping, start adding the cooled custard base by spoonful. Then, in a separate bowl, whisk the cold cream until thickened. If necessary, add a fixative to the cream. And now mix the buttercream with the cream. Mix everything well with a whisk. The cream is ready.
Step 8:
Assemble the cake by smearing the cakes with cream. I cut the cakes again to get a smooth edge. She took a smaller ring and squeezed it out on the cakes. You can leave them as they are.
Step 9:
Brush the top and sides with the remaining cream.
Step 10:
Sprinkle the sides with fried chopped nuts. Put the cake in the refrigerator overnight for impregnation.
Step 11:
Serve to the table. Enjoy your meal!

How to whip cream properly? It is important that the cream is fat, at least 33%. The whipping dishes and the cream themselves should be cold, keep them in the refrigerator for at least 1-2 hours. Beat with a mixer at minimum speed, gradually increasing the speed. How do I know if the cream is whipped enough? The creamy mass should retain its shape and not spread. At this point, stop whipping. Otherwise, the cream will turn into butter.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

What is the difference between vanilla, vanillin, vanilla extract and vanilla sugar, how to use and replace them correctly, so as not to spoil the taste of the dish , read in this article .