A Simple Recipe + Useful Instructions
This incredible multi-layered cake just melts in your mouth. It consists from thin layers made with condensed milk and whipped cream frosting.

I like to call it "Miss Milk" Cake. But according to legend, this recipe appeared in Germany in the 2000s. As the story goes, it was created by Russian immigrants. The name comes from the German word "Milchmädchen," which means "milkmaid" or "dairymaid." The main ingredient of the cake is condensed milk; in the German version, it was Milchmädchen milk from the popular Nestle brand. The label features a milkmaid girl.

Let's get started with the recipe! It is extremely simple, and the ingredients are ones you can find in any local store.

The batter has a consistency similar to pancake batter.

This recipe makes a cake with dimensions D-16 cm (6.3") and H-12 cm (4.7").



Unsalted Butter 82.5% (melted) — 50 g (1.76 oz)

Eggs — 2 pcs or 100 g (3.5 oz)

Salt — 1 pinch

Sweetened condensed milk — 360 g (12.7 oz)

All-Purpose Flour — 140 g (4.94 oz)

Baking powder — 10 g (2 tsp)

All ingredients should be at room temperature.

**Important!** Considering that condensed milk is the main ingredient of the cake, it is important to choose properly. Use “Whole sweetened condensed milk,” no substitutes. The composition should include only milk and sugar.


1. Melt the butter and let it cool to room temperature 25-30°C (77-86°F).

2. Place the eggs and salt in a deep bowl and mix slightly with a mixer. Add the melted butter and beat for about a minute on medium speed.

3. Add the sweetened condensed milk and mix until combined.

4. Add the flour mixed with baking powder. Beat for another 2 minutes on medium speed until the batter is smooth and without lumps.

5. Begin baking. Use a Teflon baking sheet or silicone parchment paper. Place there a metal cake ring and put 2-3 tablespoons of batter inside and spread it evenly. Remove the ring and smooth the batter with a spatula. Clean the ring from batter residues and form a new layer.

6. Place the parchment paper on a metal baking sheet and put it in a preheated oven at 170°C (338°F), top and bottom heat, non-convection mode, fan off, for 7-10 minutes. The exact time will depend on your oven. Watch the color: the layers should become golden and slightly darker at the edges.

7. While the first two layers are baking, you can prepare the next ones.

8. Once the layers are golden brown, remove them and bake the next ones. This amount of batter will make 8 layers in total.

9. Immediately after baking, trim the layers with a metal ring or a template and knife. It's important to do this while the layers are still hot. The longer they cool, the harder they are to cut.

10. Stack the layers, placing parchment paper between them so they don't stick together, and let them cool.


To bake the layers evenly, bake no more than two at a time. Bake as many layers as easily fit on one baking sheet without touching each other. Place the baking sheet in the middle of the oven.

We've got a professional oven, larger in size, so we are able to fit more cake layers.


Canned peaches — 300 g (10.6 oz)
Cornstarch — 20 g (0.7 oz)
Caster Sugar — 10 g (0.35 oz)

  1. Cut one half of a peach into small cubes and set aside.
  2. Transfer the remaining peaches to a tall cup or directly to a saucepan. Blend in short pulses to avoid making the puree too smooth.
  3. In a saucepan, combine the peach puree and the peach cubes. Add the sugar mixed with cornstarch. Stir until the cornstarch is completely dissolved.
  4. Place the saucepan over low heat and bring to a boil, stirring constantly. After boiling, simmer for about one minute.
  5. Remove from heat and transfer to a bowl or directly to a piping bag.
  6. Cool to room temperature. To speed up the process, you can place it in the refrigerator.


Important!! Prepare it just before assembling the cake.


Heavy cream (33-35%) — 400 g (14.1 oz)
Sweetened condensed milk — 120 g (4.2 oz)


  1. Pour chilled (!!) heavy cream into the mixing bowl.
  2. Start whisking at low speed. As the cream begins to thicken, gradually increase the speed.
  3. Whip to soft peaks. Stop as soon as a textured pattern from the whisk appears on the surface, and the consistency resembles a light mousse — these are soft peaks. This took us about 3 minutes but it always depends on the speed of your mixer.
  4. Add the sweetened condensed milk and beat at medium speed for another minute. It's better to use room temperature condensed milk. Cold condensed milk is too thick, making it harder to blend with the whipped cream.
  5. The finished cream is fluffy and holds its shape well. Transfer half of the cream to a piping bag, and place the rest in the refrigerator. We'll use it when the first part of the cream is finished.
If you turn the spatula with the cream upside down, it should hold its shape and not run off.
Everything is ready for assembling the cake!


You'll need:

Metal Cake Ring — D16 cm (6.3"), H10 cm (3.9")
Cake board — D22-24 cm (8.7-9.4")
Acetate cake edge film or a strip of parchment paper — 10 x 55 cm (3.9 x 21.6")

  1. Place the cake ring on the cake board. Cut the tip of the piping bag to create an opening about 2 cm (0.8 inches). Pipe a little cream on the cake board and attach the first cake layer.
  2. Pipe a layer of cream, starting from the edge and spiraling towards the center. Smooth it. Place the next cake layer and press lightly.
  3. Pipe a smaller amount of cream on the next layer, then create a cream dam to prevent the peach confit from leaking out.
  4. Pipe the peach confit. We find it easier to do this with a piping bag, but you can also use a regular spoon. Place the next cake layer and repeat the previous steps.
  5. Cover the assembled cake with a cling film. Press down slightly and refrigerate for at least 6 hours to set.
Our cake is D16 cm (6.3"), H10 cm (3.9")
Assembly Instructions. How to Get a Beautiful Cake Slice?

Use the cake cut photo and our text below as your assembly guide.

Each cream layer takes about 60 g (2.1 oz) of cream.
Each confit layer takes about 100 g (3.5 oz) of confit.

You can pipe everything by weight or visually divide the piping bag with cream into 4 parts. Remember, we put only half the cream in the bag, so we have 2 piping bags and divide each into 4 parts. Divide the confit into 3 parts.

Layer Alternation

1. Sponge + cream
2. Sponge + cream + confit
3. Sponge + cream
4. Sponge + cream + confit
5. Sponge + cream
6. Sponge + cream + confit
7. Sponge + cream
8. Sponge + cream

You can learn how to make Cream Cheese, Ganache and Buttercream Frostings in our online cake school. We have created simple, interesting, and detailed mini-courses for you.

The cake turns out delicate and airy like a cloud! Everyone will be delighted!
Whipping Cream Guideline

To ensure your success, we have written a guideline on how to properly whip cream. This is one of the most important steps.

1. Use the Right Cream.
  • Fat content 33-35%. (at least 33%!!!)
  • Natural composition, without milk fat substitutes
  • Freshest production date (not ultra-pasteurized)

2. Preparation.
  • Before whipping, place the cream and the bowl with beaters in the freezer for 10-15 minutes.
  • Cream whips well and quickly when it’s cold. Just don’t freeze them! The bowl and beaters should be clean and dry.
  • It's best to choose a deep and narrow bowl for whipping so the cream doesn’t spread out, and the whisk is fully immersed in it.

3. Use Medium Mixer Speed.
  • It’s better to whip longer but at low and medium speeds. This minimizes the risk of over-whipping the cream. Stop whipping when the cream reaches soft peaks.

We wish you a wonderful, delicious cake! We’d love to see your tags on social media :)

If you made the cake and liked it, come and learn more in our Basic Online Course, where you will learn to make 6 of the most popular cake fillings and gain all the necessary knowledge.

For your reference, please watch our YouTube video, where we show the recipe for this cake.