Russian Cake ‘Milk Girl’ – Recipe with Cream Cheese Cream

 Beat eggs, sweetened condensed milk, and salt until homogeneous.

 Mix flour and baking powder, then add it to the condensed milk-egg mixture to form a thick dough. Adjust flour as needed. The dough should be neither too liquid nor too solid.

 Add melted and cooled butter, mix again until the dough is homogeneous.

 Divide the dough into two equal portions. Spread one portion thinly on a baking sheet lined with baking paper. Bake in a preheated oven at 180 °C (356 °F) for about 7 minutes. Repeat with the second portion. Let both cake layers cool.

 Trim about 0.5 – 1 cm from the edges of both cake layers. Crumble the trimmed edges finely.

 Cut each cake layer into two equal squares, resulting in four layers in total.

Preparation of the Cream:

 Whip cream cheese and powdered sugar to a creamy consistency.

 Add cream and whip until stiff.

 Spread cream cheese cream on each cake layer and stack them.

 Cover the cake’s edges with cream, sprinkle the crumbs around the edges, and decorate as desired with remaining cream.

 Chill the cake for at least 2 hours before serving.