Milch Madchen Cake with Creamy Fruit Frosting
The name of the Milch Madchen cake comes from the famous condensed milk producer in Germany - "Milch Madchen", which means milk girl. The recipe is simple and very delicious. The cake needs to be refrigerated for at least four hours, or preferably overnight, for the layers to soak up and combine perfectly with the fruits. This cake is a sure winner that everyone will love! In the recipe, I have indicated the quantities of ingredients for a small cake with a diameter of 6 inches and a height of 4-4.5 inches. For a cake with a diameter of 8.5 inches (approximately the same height), you will need a double portion.
To prepare the Milch Madchen cake, start by beating the eggs with salt on high speed using a mixer until fluffy, about 4-5 minutes.
Reduce the mixer speed to medium and add the condensed milk.
Switch to a paddle attachment on the mixer and add the mixture of flour, starch, and baking powder at medium speed. Mix until smooth.
The batter should have a thick sour cream-like texture. Let it sit for 15-20 minutes to allow the baking powder to work, resulting in fluffier layers.
Now, draw a circle of the desired diameter on parchment paper. I baked a small cake, and two 6-inch circles fit on my baking sheet. Draw the circles on the parchment and flip it over so the dough does not touch the pencil markings.
Scoop and spread the batter within the circle. I used about 2 tbsp each, depending on the cake's diameter. The batter layer should be medium and not too thick to avoid overly thick layers. But also not too thin to prevent the edges from burning.
Bake the layers in a preheated oven at 400°F for 5-7 minutes, but all ovens vary, so adjust accordingly. The layers should turn golden but not too brown.
After baking, you can trim the layers to shape. I ended up with 10 layers with a 6-inch diameter.
The layers turn out fluffy, airy, and very aromatic. Do not stack the layers on top of each other as they will stick. Wait for the layers to cool before stacking them in a stack, separating them with parchment paper or plastic wrap.
Store pre-baked layers in the refrigerator wrapped in plastic wrap.
Now, prepare the cream for the Milch Madchen cake. Start by beating cold heavy cream on low speed, gradually add powdered sugar, then increase the speed and beat until thick.
Before beating, I put the cream in the freezer for 15-20 minutes and chill the mixer bowl and whisk in the refrigerator.
Add apple puree to the whipped cream and stir gently on low speed. The cream is now ready.
I used store-bought apple puree, but you can make it yourself from fresh apples for an even more flavorful cream.
Prepare the fruits - peel and thinly slice them into wedges. You can use any fruits you like.
Assemble the cake, I did this within a ring mold. Place a layer, spread cream on top, then add fruits, another layer, and so on.
Place the final layer with the bottom side up for a smoother top. Chill the cake in the refrigerator for 2-3 hours to allow it to absorb and stabilize. This step is essential for further cake decoration.
My cake was meant for a casual tea time, so I just smoothed it out with leftover cream.
On one side, I added chocolate drizzles. To do this, melt the chocolate and butter in a double boiler (make ganache), let it cool (to 33-35°F). The cake should be cooled. Drizzle the prepared mixture using a small spoon to create drizzles. Since the cake is chilled, the chocolate will set quickly, resulting in beautiful drizzles.
I also decorated the cake with small meringues and marmalade. Be sure to try the Milch Madchen cake, it's very delicious!
This cake is very stable and suitable for the bottom tier of two or three-tiered cakes.
If you have high-quality (siliconized) parchment paper, there is no need to grease it. For regular parchment, grease it with butter.