Ingredients

Cake layers
condensed milk
1 can
eggs
2 pc
flour
10 Tbs
baking powder
1 Tbs
Vanilla custard
milk
2 cup
500 ml
16.50 fl oz
egg
1 pc
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
starch
3 Tbs
vanilla extract
1 Tbs
butter 82%
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33-35%
0.75 cup
200 g
7 oz
6.60 fl oz

Method

We have a new recipe for you!

It will show you how to make a famous European “Milch Madchen” cake.

Cake layers

You will need:

  • 1 can condensed milk | 2.00 lb
  • 2 eggs | 2.00 items
  • 10 tbsp flour | 10.00 tbsp
  • 1 tbsp baking powder | 1.00 tbsp

 

Combine the condensed milk and the eggs in a bowl; sift the flour and the baking powder into the resulting mixture, and whisk well.

The consistency of the dough is not thick; the dough should flow from the spoon, but not to spread when applied on the parchment. Preheat the oven to 180C (356F). Don’t grease the parchment.

Use a 20-22 cm (7.9 to 8.7 inch) ring for baking the cake layers; you can draw a circle on the back of it. The diameter depends on the desired cake height. Spread 1 tablespoon of dough along the perimeter of the ring with a very thin layer! That’s the only way to make the finished cake even. Bake the cake layers for 10 minutes until lightly brown; immediately remove the cake layers from the parchment carefully. The calculation in the recipe is for 8-10 cake layers.

Vanilla custard

For the vanilla custard:

  • 500 ml milk | 16.90 fl oz
  • 1 medium egg | 1.00 item
  • 200 g sugar | 7.05 oz
  • 3 tbsp starch | 3.00 tbsp
  • 1 tsp vanilla extract | 1.00 tbsp
  • 100 g butter 82%  | 3.55 oz
  • 200 g cream 33-35% | 7.05 oz

Mix the sugar with the starch, the egg and 50 ml (1.70 fl oz) of milk until smooth.

Heat the remaining milk with vanilla extract in a saucepan; the milk shouldn’t boil, but it should be quite hot. Pour the hot milk into the egg-sugar mixture in a thin stream, stirring vigorously; pour the resulting mass back into the saucepan, and cook until thickened, stirring the mixture all the time so as no lumps form. As soon as the mass thickens, remove it from the heat, and transfer the custard base into a cup (for faster cooling). If lumps have still formed, then pass the cream through a sieve. Add the butter, and stir until smooth; cover the mass with a film in contact, and let it cool completely. As the mass has cooled, whip the cream, and combine the two parts until smooth.

Cake assembling

Next, assemble the cake, alternating the cake and the crème.

The cake turns out to be very delicate and tasty, but if you add berries or fruits between the layers, the taste will become even better. Just cut the berries or fruits thinly, and spread it over the crème layers.

You can also add some chopped nuts or grated chocolate. If you add the melted chocolate or caramel to the crème (add it to the custard base while hot), then the finished custard will turn out to have a chocolate or caramel flavor.

Any experiments can take place with this cake; just try not to lose the taste balance! The amount of the custard is enough for the cake and its’ coating. The sides and the top of the cake can be decorated with coconut, grated chocolate or nuts.

P.S. The thicker the dough is, the drier the cake layers will be. If the flour amount is not enough, then the cake layers will be flat.

Bon Appetit!