Strawberry Milk Girl Cake

Strawberry Milk Girl cake is made of 9 thin condensed-milk layers 18 cm across, filled with a frosting of strained sour cream and cream, and fresh strawberries. Each layer bakes in just 10-12 minutes at 180 C, and the assembled cake needs to set under a light press for at least 4 hours. I highly recommend baking it and judging for yourself - enjoy!

Strawberry Milk Girl Cake

A summer Milk Girl cake made of 9 thin condensed-milk layers with sour cream and cream frosting, fresh strawberries and a chocolate drip.

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Prep Time 1 hour hr

Cook Time 1 hour hr 40 minutes mins

Chilling 8 hours hrs

Total Time 10 hours hrs 40 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

For the layers

• 200 g wheat flour
• 10 g baking powder
• 2 eggs
• 380 ml condensed milk 1 can
• 100 g butter 72%
• salt, vanillin pinch each

For the frosting

• 450 g sour cream 21% strained
• 500 ml heavy cream 33% well chilled
• 150 g powdered sugar

For the drip and decoration

• 50 g milk chocolate
• 30 g butter 72%
• 500-700 g strawberries for the filling and decoration

Method

 

1. Ahead of time, strain sour cream (at least 21%) through a sieve lined with cheesecloth and refrigerate for at least 4-6 hours so the whey drains off.
2. Draw 18 cm circles on parchment with a pencil - two fit on a baking sheet. The parchment must be very good quality.
3. Put the eggs with a pinch of salt and vanillin in a bowl and beat with a mixer for a couple of minutes. Add the can of condensed milk and beat again.
4. Pour in the melted and cooled butter, beat, then add the sifted flour with the baking powder in two additions and beat again - the batter is ready.
5. For each layer, spread 2 tbsp of batter, smoothing it into a circle with a spoon, and bake for 10-12 minutes at 180 C, until golden on top. Immediately flip the layer onto a wire rack and peel off the parchment. This makes 9 layers total.
6. For the frosting, beat the strained sour cream with the powdered sugar, add the well-chilled cream and beat until thick and stable.
7. Assemble the cake in a ring lined with parchment. Spread a little frosting on the serving plate, place a layer, spread 2 tbsp of frosting, add the next layer, more frosting and strawberry pieces - repeat this way to the end.
8. Top with the last layer, leaving it plain, place a light weight on top and refrigerate for at least 4 hours, ideally overnight.
9. Smooth the cake with the remaining frosting, melt the milk chocolate with the butter over a double boiler and create a drip effect, then top with berries. Enjoy!
   

Tips

• Strain the sour cream through a sieve lined with cheesecloth ahead of time, at least 4-6 hours in the fridge.
• Draw 18 cm circles on parchment with a pencil ahead of time; use good-quality parchment.
• Add the melted butter to the batter once it's cooled, not while hot.
• The cream for the frosting must be well chilled, otherwise the frosting won't hold its shape.
• The leftover frosting is handy for smoothing the cake the next day before adding the chocolate drip.