Milk Girl Cake

Name: Milk Girl Cake
Total time: 3 h
Yield: 12
Cuisine: European
Ingredients: Condensed milk - 400 g; Chicken egg - 120 g; Wheat flour for baking - 160 g; Baking powder - 5 g; Cream 35% fat - 500 g; Boiled condensed milk - 30 g; Yogurt - 200 g; Powdered sugar - 50 g; Coconut flakes - 7 g

Cookinero 25 Nov 2025

1650

The recipe for the Milk Girl cake was invented in Germany. It was there that housewives used condensed milk for the dough, which is called Milchmädchen, which translates as "milk girl". To prepare a delicious cake, choose high-quality and fresh ingredients. When choosing yogurt, pay attention to the expiration date and composition of the product. Ideally, real yogurt should contain only whole or normalized milk and bacteria.

How to cook Milk Girl Cake

Step 1

Prepare the dough. In a separate bowl, mix the dry ingredients. In a large bowl, combine the condensed milk and eggs. Beat the mixture of condensed milk and eggs for 5 minutes. The mixture will become more airy and bubbles will appear. Then gradually add the flour and mix until smooth. The finished dough will be quite thick.

Step 2

Form the cakes for baking. Pour 1.5-2 tablespoons of dough into the circle drawn on the parchment and spread it in an even layer. Make sure that the dough thickness is the same everywhere, as the dough rises slightly during baking. Make circles of dough on all the blanks.

Step 3

Bake the cakes. Place the pieces in a preheated oven and bake at 170-180 degrees for 8-10 minutes. Check the readiness by the color of the cakes, which should become ruddy, light yellow. After baking, take the cakes out, separate the parchment paper from them and leave to cool. Cool and store each cake separately from the other, do not stack them on top of each other, as they may stick. Lay the cakes on paper or, if there is little space, put a layer of parchment between each cake and put a weight so that they do not deform.

Step 4

Prepare the cake cream. Add condensed milk to the cold cream and beat everything with a mixer at high power until stable peaks form. Add yogurt and powdered sugar to the whipped cream, mix for 30 seconds at low power until smooth. When the ingredients are combined, increase the speed. Beat for no more than 2 minutes. The cream will be airy, hold its shape well, but not too dense, ideal for layering.

Step 5

Assemble the cake. Spread each layer of cream with a thick layer, stack them on top of each other. Leave the cake to soak for 2 hours.

Milk Girl Cake - FAQ About Ingredients, Baking Time and Storage

Can I use a gluten-free flour substitute in the cake layers?

Yes, you can replace all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend contains xanthan gum for proper texture, as the dough needs thickness to hold its shape during baking.

How should I store the assembled cake, and how long does it last?

Store the cake covered in the refrigerator for up to 3 days. The cream is dairy-based, so refrigeration is essential. Keep it in an airtight container to prevent drying.

Can I make this cake dairy-free or vegan?

For a dairy-free version, use coconut cream instead of regular cream and coconut-based yogurt. Vegan condensed milk substitutes are available, and flax eggs can replace eggs. Note that texture may vary slightly.

Can the cake layers be frozen for later use?

Yes! Freeze unbaked cakes between parchment paper in an airtight container for up to 1 month. Thaw at room temperature before baking. Baked cakes can also be frozen but may lose slight crispness.

What if I don't have piping bags for the cream?

Use a zip-top bag with a corner snipped off, or simply spread the cream with a spatula. Aim for an even layer to ensure proper soaking and structure.

How can I adjust the recipe for fewer servings?

Halve all ingredients to make a smaller cake. Use smaller drawn circles (e.g., 2-3 inch diameter) for the layers, and reduce baking time by 1-2 minutes to avoid over-browning.

Any tips to prevent the cream from becoming too runny?

Chill your mixing bowl and beaters before whipping. Use full-fat, cold cream, and avoid overmixing after adding yogurt—stop once the cream reaches stiff peaks.

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