Milkmaid cake

Ingredients for 1 servings:

• 1 can condensed milk, sweetened, e.g. Milchmädchen
• 200 g flour
• 2 eggs
• 1 tsp, leveled baking powder
• 500 ml cream or Cremefine
• 2 packs of cream stiffener
• 1 pack of sour cream, or cream cheese, or quark
• 1 tsp, leveled vanilla extract
• 1 tsp, levelled lemon peel, untreated
• 4 tbsp sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 50 minutes

for 12 pieces, can be prepared in 3 stages, very juicy and creamy

Using the base of a suitable springform pan, draw a 20cm diameter circle on a sheet of baking paper. Turn the baking paper over. Prepare 10 sheets of baking paper in this way. Preheat the oven to 180°C (350°F). Mix the milkshake and eggs in a bowl. Mix the flour with the baking powder and stir into the milkshake cream. This will form a thick, sticky batter. Spread 1-2 tablespoons of batter into the drawn circle as thinly as possible. The thinner the better! Bake the base at 180°C (350°F) for 5-8 minutes until golden brown and almost crispy. Then turn the base out onto a wire rack, carefully remove the baking paper immediately, and let the base cool completely. Continue baking in this way until the batter is used up. Store the bases stacked on top of each other with baking paper as interlayers. Without the baking paper between them, the bases will stick together. Whip the cream and sour cream with the cream stabilizer, sugar, vanilla, and lemon until stiff. Place a cake ring around the first layer, then spread 2 tablespoons of cream evenly over it. Place another layer on top, press down, and continue in the same way. Finish with a particularly evenly baked layer. Let the cake rest in the refrigerator for at least 2 hours, preferably longer. Spread the remaining cream over the cake as desired. This is also a wonderful cake for themed cakes. It’s super moist and easy to prepare, as the layers can be baked up to 3 days before serving, and the cake can even spend a whole day in the refrigerator.