• 600 grams (21.2 ounces) condensed milk
  • 3 large eggs (3pc)
  • 240 grams (8.5 ounces) all-purpose flour
  • 1 tablespoon (15 grams) baking powder


  • 1 large egg
  • 100 grams (0.5 cup) granulated sugar
  • 1 sachet (10 grams) vanilla sugar
  • 45 grams (3 tablespoons) all-purpose flour
  • 300 milliliters (1.3 cups) milk
  • 180 grams (6.3 ounces) unsalted butter

Strawberry Filling

  • 300 grams (10.6 ounces) strawberries
  • 200 grams (1 cup) granulated sugar
  • 1 tablespoon (15 grams) cornstarch


  • 100 grams (3.5 ounces) strawberries for decoration


  • Blender

    A powerful blender will help you puree the strawberries smoothly for a perfect filling.

  • Oven

    Make sure your oven is preheated to an accurate 180°C (356°F) for evenly baked cake layers.

  • Knife

    Use a sharp knife to trim the cake layers immediately after baking for clean edges.

  • Parchment Paper

    Drawing circles on parchment paper will make spreading the dough evenly much easier.

  • Mold Ring

    An adjustable mold ring helps to keep the cake layers intact while refrigerating overnight.


Step 1

Step 1: Slice the strawberries. Cover them with sugar and let them sit until the juice begins to appear. Combine the cornstarch with a few tablespoons of the strawberry juice and mix until smooth. You can adjust the sugar based on the sweetness of your strawberries.

Step 2

Step 2: Puree the strawberries with a blender. Add the diluted cornstarch mixture to the pureed strawberries and place over medium heat. Bring to a boil and cook until slightly thickened. Remove from heat and let cool, then refrigerate.

Step 3

Step 3: In a saucepan, combine the egg, sugar, vanilla sugar, flour, and milk. Cook over medium heat, stirring constantly until it begins to boil. Let cool. Whip the butter until fluffy, then gradually add the cooled custard mixture, whipping until smooth. Refrigerate the custard.

Step 4

Step 4: Preheat the oven to 180°C (356°F). Whisk together the eggs and condensed milk until smooth. Sift the flour and baking powder into the mixture, stirring until fully combined. Let the batter rest for 15 to 20 minutes. Letting the batter rest helps to relax the gluten in the flour, resulting in a tender cake.

Step 5

Step 5: Draw 18-20 cm (7-7.9 inch) circles on parchment paper. Pour 2 tablespoons of batter onto each circle and spread into a thin, even layer. Bake each layer until lightly browned, about 5-7 minutes. Trim the edges of each cake layer immediately after baking. Let cool.

Step 6

Step 6: Line a cake mold with parchment paper. Start assembling the cake with a layer of cake, spread a layer of custard, then a layer of the strawberry filling. Repeat the layers until all components are used up. The final layer should be cake covered with custard. Refrigerate the assembled cake overnight to set.

Step 7

Step 7: Remove the ring mold, and sprinkle the sides and top of the cake with cake crumbs. Decorate with more custard and fresh strawberries. Ensure even layering for a balanced flavor profile in each slice. Bon Appétit!


Imagine this: a beautiful summer picnic with the sun shining and everyone lounging on colorful blankets. 🧺🌞

Start cutting the Milch Madchen cake into generous slices and watch the delight in everyone's eyes as they take their first bite. 😋

Serve it with a scoop of vanilla ice cream, a drizzle of extra strawberry sauce, and maybe a sprig of mint for an added touch of elegance. 🍦🍓

For a cozy winter gathering, pair it with hot cocoa or a steaming cup of coffee. ☕🍰 The luscious layers and fresh strawberries create a perfect contrast that will tantalize every taste bud.

Pro-tip: **garnish with a few fresh strawberry slices on top just before serving** for that extra burst of color and flavor that makes everyone go 'Wow'! 🍓


Gluten-Free Variation 🍰🌾

Swap the regular flour with an equal amount of your favorite gluten-free flour blend. Ensure you're using gluten-free baking powder as well. Continue with the recipe as usual for a cake that's friendly for gluten-sensitive tummies.

Vegan Variation 🌱❤️

Replace the eggs with a flaxseed mix (1 tablespoon of ground flaxseed + 3 tablespoons of water for each egg). Use dairy-free margarine instead of butter and substitute condensed coconut milk in place of regular condensed milk. Opt for plant-based milk like almond or soy for the custard. The result? A vegan delight that's as indulgent as the original!


  • Q: What's the best way to ensure my cake layers are even?

    A: Draw circles on parchment paper and spread the dough within the outlines. This helps keep each layer uniform in size.

  • Q: Can I use frozen strawberries instead of fresh ones?

    A: Yes, just make sure to thaw them and drain extra water to avoid a soggy filling.

  • Q: How long can I store the Milch Madchen cake?

    A: The cake can be stored in the refrigerator for up to 3 days. Make sure it's well-covered to maintain freshness.

  • Q: My cream gets curdled sometimes. What should I do?

    A: Ensure all ingredients are at room temperature and add the custard mixture to whipped butter gradually to avoid separation.

  • Q: Can I make the custard ahead of time?

    A: Absolutely! Prep the custard a day in advance and store it in the refrigerator until you're ready to assemble the cake.

  • Q: Could I add other fruits along with strawberries?

    A: Yes, raspberries or blueberries would make a fantastic addition! Just be sure they are blended well and combined properly with the filling.

Nutrition facts

Milch Madchen with strawberry jam
Recipe Yield:1 cake
Calories:350-400 calories per slice
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:30g