Milk Girl Cake
Description
Famous delicate cake made of thin layers with condensed milk and airy cream cheese frosting.
- Preheat the oven to 180°C (356°F). Prepare parchment paper, drawing 2 circles of 12-14 cm in diameter on it.
- In a bowl, lightly whisk the egg (half), add the condensed milk and mix until smooth.
- Sift the flour with the baking powder, add to the egg-milk mixture and mix thoroughly until a smooth, sticky dough forms.
- Spread the dough in a thin, even layer over the drawn circles on the parchment paper.
- Bake the layers for 6-8 minutes until lightly golden. Carefully remove the finished layers from the parchment and cool completely. Cut each circle in half to make 4 thin layers.
- Make the cream: in a cold bowl, whip the cold heavy cream with powdered sugar until stiff peaks form.
- Add the cold cream cheese and beat on low speed until a smooth, fluffy cream forms. Do not overbeat to prevent the cream from separating.
- Assemble the cake: spread a small amount of cream on each layer, stacking them on top of each other. Use the remaining cream to cover the top and sides of the mini-cake.
- Chill the cake in the refrigerator for at least 1 hour (preferably 3-4 hours) to soak and stabilize the cream. Decorate as desired before serving.
615
304 kcal / 100 g
kcal
11.8 g
5.8 g / 100 g
Protein
64.4 g
31.8 g / 100 g
Carbohydrates
34.4 g
17.0 g / 100 g
Fats
2.5 g
1.2 g / 100 g
Ash
0.7 g
0.3 g / 100 g
Fiber
42.6%
Water
43.6 g
21.6 g / 100 g
Sugars
21.7 g
10.7 g / 100 g
Starch
0.16 g
0.08 g / 100 g
Omega-3
0.92 g
0.45 g / 100 g
Omega-6
20.3 g
10.0 g / 100 g
SFA