Are there those who have never tried this wonderful cake? If it does exist, it needs to be corrected urgently. Bird's milk is a very sweet, delicate soufflé cake with thin layers.
By the way, this cake was the first to receive a patent in the USSR. But the author is not alone - these are cooks who worked in the confectionery shop of the Moscow restaurant "Prague". Back in the 80s, they were led by confectioner Vladimir Guralnik. Today, only his name is associated with the appearance of this cake. Be that as it may, the cake is gaining more and more popularity every year, many recipes are floating around the Internet - which means that people cook, love and enjoy the taste of this cake.
So we won’t be left behind, and we’ll prepare the “Bird’s Milk” cake on agar-agar according to GOST. It is prepared quite simply and quickly.
Prepare the necessary ingredients.
The first step is to combine agar-agar with water, stir and set aside.
Place the softened butter in a mixer bowl, add sugar and vanillin. Beat with a mixer until creamy. The mass should become fluffy and light. Add the eggs one at a time and continue beating until smooth.
Add the sifted flour and continue beating for another 2-3 minutes. The mass should become homogeneous, very tender and pleasant in consistency.
On the parchment, draw a circle with a diameter that will correspond to the diameter of the mold in which you will prepare the cake. Place half a portion of the dough in the center and level it along the drawn circle.
Place the parchment on a baking sheet and place in the oven. Bake for 15 minutes at 180 degrees. Trim the edges of the still hot cake. Once the cake has cooled, it will be very tender and fragile and easy to break. Bake the second cake in the same way.
Let's move on to the next stage - preparing the soufflé. Place softened butter in a mixer bowl, pour in condensed milk and add vanilla.
Beat with a mixer until smooth.
Place the saucepan with the previously soaked agar-agar on the fire and bring to a boil. The agar-agar should melt completely. Add the entire portion of sugar and bring to a boil over low heat.
At first it will boil strongly, seethe and foam, but then settle a little. Continue cooking the syrup to 110 degrees. This will take approximately 10-12 minutes.
While the syrup is being prepared, you need to simultaneously beat the chicken whites into a fluffy, stable foam.
Without stopping whisking, start pouring in the syrup in a thin stream. Pour it very slowly. The mass will begin to increase, turn white and become stronger.
When the syrup disappears, add the previously whipped butter with condensed milk. Continue whisking for 1-2 minutes and the soufflé is ready.
Place the first cake layer in a springform pan. Then pour in half the soufflé and place the second cake layer. Then pour in the remaining soufflé. Place the form in the refrigerator for 1-2 hours. The soufflé should set well.
Prepare chocolate glaze. Place butter and dark chocolate cubes in a double boiler bowl.
Stirring, bring to a smooth, smooth consistency. The glaze will be glossy and flavorful.
It should cool down a little, but just a little. Pour the glaze over the soufflé and smooth it out.
Cake “Bird's milk” on agar-agar is ready! It is incredibly tasty, beautiful and budget-friendly.
Bon appetit. Cook with love.
Some memories from childhood can be carried throughout life. Delicate airy soufflé, thin cake and delicious chocolate glaze - this is how most of us remember the Bird's Milk cake. According to GOST of the USSR, it can still be prepared today according to the recipe presented below. The article offers other options for preparing this beloved airy dessert.
A little history
"Bird's Milk" is the first cake in the USSR, for which a patent for an invention was issued in the 80s of the 20th century. The history of the cake began back in 1968, when the Rot-Front confectionery factory produced candies of the same name. However, the cake itself was created only 10 years later, and before that time the pastry chef of the Moscow restaurant "Prague" was only hatching the idea of recreating a tender and fluffy soufflé in a traditional dessert.
For several years, the restaurant's pastry team worked on the cooking technology. And the perfect recipe was found. It turned out that to prepare the cake you do not need gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is to maintain the cooking temperature, because agar-agar must be heated at 117 degrees, no higher and no lower.
This is how the dessert “Bird's Milk”, beloved by many Russians, appeared - a cake according to GOST, which for a long time was a real shortage. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. This same recipe can be reproduced at home.
Secrets of making a delicious cake
The recipe for the Bird's Milk cake in the USSR included sugar molasses, which is not used at home. Therefore, when preparing dessert at home, you must adhere to certain recommendations to achieve the desired consistency and taste of the soufflé:
- Agar-sugar syrup is boiled at home to a temperature of 110 degrees. When the temperature rises to 118 degrees, the syrup begins to crystallize, resulting in a soufflé with grains.
- It is important not to overheat the syrup during the preparation process, since at a temperature of 120 degrees it loses its gelling ability.
- Agar-agar, unlike gelatin, hardens at 40 degrees, so proteins brewed with syrup are combined with condensed milk and butter immediately, without waiting for cooling.
If you follow the technology, even at home you can easily prepare a delicious Bird's Milk cake. The calorie content of the dessert is 392 kcal per 100 grams. The weight of the entire cake according to GOST is 1.6 kg.
Cake recipe according to GOST
Prepared according to a traditional recipe, the cake consists of two layers of cake dough, layered with a delicious tender soufflé. For this structure, hot agar-agar is introduced into the whites whipped into a fluffy foam, thanks to which the mass doubles and becomes airy.
Bird's Milk cake can be prepared at home according to the original, patented recipe. The technology for its preparation is not secret information. To understand how to make Bird's Milk cake with agar-agar, you need to read the step-by-step instructions:
- Baking cake layers from cupcake dough.
- Soufflé preparation.
- Assembly.
- Cake decoration.
Step 1. Recipe for cake layers according to GOST
There are often cake recipes with sponge, shortbread or chocolate cake layers. However, the original recipe for the Bird's Milk cake, according to GOST, involves preparing cake layers from cake dough. It is prepared in the following sequence:
- Using a mixer, butter and sugar (100 g each) are ground until white. Gradually introduce 2 eggs. As a result, the sugar should dissolve completely.
- Flour (140 g) is sifted into the whipped mass and the dough is kneaded.
- The dough is spread on parchment, in two pre-defined circles.
- The baking sheet with parchment goes into the oven for 10 minutes (230 degrees).
- The cooled cakes are removed from the parchment, the excess dough is trimmed off.
- “Bird's milk” (cake according to GOST) is prepared in a springform pan, on the bottom of which one of the cake layers is placed.
After the cakes are ready, you can start preparing the soufflé.
Step 2. Preparing the soufflé
The airy structure and taste of the dessert largely depend on the correct preparation of the soufflé. The recipe for Bird's Milk cake according to GOST assumes the following sequence of preparing the soufflé:
- First of all, you need to soak the agar (4 g) in water (140 ml) for a couple of hours.
- In another bowl, beat butter (180 g) and condensed milk (100 ml).
- The soaked agar is brought to a boil, sugar (460 g) is added and cooked over medium heat until completely dissolved. Next, you need to wait until white foam appears on the surface and remove from heat. The syrup can be considered ready when a “thread” stretches behind the spatula.
- Whip two whites into foam with citric acid (1/2 teaspoon). Then agar-sugar syrup is introduced into them in a thin stream.
- Lastly, the condensed butter cream is added at low mixer speed.
"Bird's milk" is a cake according to GOST based on agar-agar. However, in other recipes it is successfully replaced with gelatin.
Step 3. Assembling the cake
A springform pan is used to assemble the cake. The Bird's Milk cake is assembled at home and in production in the following sequence:
- Place the first cake layer on the bottom of the mold and pour in half the soufflé.
- Place the second cake layer on top of the soufflé.
- Pour the remaining soufflé onto it.
- The cake is placed in the refrigerator for 4 hours.
Agar-agar hardens very quickly, so this time will be quite enough.
Step 4. How to decorate the Bird's Milk cake?
Icing is traditionally used to decorate the cake. “Bird's milk” is a cake, according to GOST, covered with chocolate (75 g) and butter (45 g) glaze. To do this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the springform pan. After this, the dessert is sent to the refrigerator for 3 hours.
To remove the finished cake, you need to carefully run a knife along the edge of the mold.
How to make Bird's Milk cake with gelatin?
The absence of agar-agar in the house is not yet a reason to refuse your favorite dessert. The Bird's Milk cake with gelatin tastes no worse than the original.
Step-by-step preparation consists of the following sequence of actions:
- First of all, you need to pour gelatin (30 g) with cold water (150 ml).
- Prepare a sponge cake by beating an egg (4 pcs.) with sugar (150 g). When the mass increases in volume, add flour (150 g).
- Line the bottom of a springform pan (26 cm) with baking parchment.
- Place the dough in the mold and place in a cold oven, then set the heating temperature to 175 degrees. The biscuit will bake in the oven for 30 minutes.
- To prepare the soufflé, separate the whites of 10 eggs from the yolks, after which they will need to be ground with sugar (150 g), milk (200 ml) and flour (25 g). Next, the mixture should be placed in a water bath. Heat with constant stirring until the mass begins to thicken, then remove the saucepan from the heat and cool. Add butter to the sweet yolk mass and beat with a mixer.
- Heat the swollen gelatin in a water bath.
- Beat the whites with sugar (150 g) into a fluffy foam, add chilled gelatin.
- Combine the protein and yolk mass. Place the resulting soufflé in the refrigerator for half an hour so that it acquires a thicker consistency.
- When assembling the cake, the sponge cake is cut lengthwise into 2 parts. The first thin cake remains in the mold, then the soufflé is laid out, which is covered with the remaining sponge cake on top.
- After 8 hours, the soufflé will harden well, and you can start decorating the cake. To do this, melt a chocolate bar in a water bath and pour it on top of the cake directly in a springform pan.
Cake "Bird's milk" with brownie
Another version of the delicious Bird's Milk cake consists of a delicate soufflé and chocolate brownie cakes as a base. Otherwise, the recipe and taste of the dessert are very similar to the original. In this version, Bird's Milk cake is prepared with gelatin instead of traditional agar-agar.
The step-by-step preparation of the dessert is as follows:
- First of all, cakes are prepared from butter (180 g), ground with sugar (270 g) and eggs (3 pcs.).
- Dry ingredients are sifted into the sweet buttery mass: flour (160 g), salt, vanilla (1.5 teaspoons) and cocoa (100 g).
- The chocolate cake is baked for half an hour in an oven preheated to 180 degrees.
- In the meantime, you need to prepare the soufflé. To do this, gelatin (25 g) is soaked in 75 ml of cold water with sugar (100 g) for 40 minutes.
- In a separate bowl, beat condensed milk (150 ml) with butter (120 g).
- The whites are whipped to peaks.
- The gelatinous mass is heated in a water bath.
- With the mixer running continuously, dissolved gelatin is added to the whipped whites.
- After 7 minutes, when the mass has cooled, add condensed milk cream with butter.
- When assembling, the cake is cut into 2 parts. The bottom cake is placed on the bottom of the springform pan and half of the soufflé is poured onto it. After this, the form is sent to the freezer for 20 minutes. After a while, the second cake layer and the remains of the souffle are laid out on the soufflé.
- The top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).
Many people's favorite cake is Bird's Milk. In this video I show how to prepare Bird's Milk cake according to GOST on agar-agar. Recipes for this cake (strictly according to GOST and modified by me) Below under the Video!!! ***************************************** ON MY CHANNEL THERE WILL BE MANY MORE TASTY AND HEALTHY RECIPES DISH. You can see the list of sections that will be on my channel below in the section - MY PLAYLISTS SUBSCRIBE TO MY CHANNEL - I LOVE COOKING https://www.youtube.com/channel/UCZ6j... ****************************************************** * Recipe according to GOST (in parentheses I write what I am changing) Weight of GOST cake 1300g FOR CAKES: Flour -140g Granulated sugar - 106g Butter - 106g (room temperature) Melange (mixture of white and yolk) - 75g (I took an egg 2pcs) Vanillin 0.1g (you can take vanilla sugar - from 1/2 to 1 tsp) FOR SOUFFLE: Granulated sugar 308g Molasses-155g (I made it without it) Agar - agar 4g (since I made it without molasses, then agar-agar put 6 g) Water: 130g (for 4g agar-agar), 140g (for 6g agar-agar) Butter: 200g (room temperature) Condensed milk with sugar 94g Egg whites 60g (I put whites from 2 eggs) Vanillin - 0.3g (I didn’t add it to the soufflé) Citric acid -2g (1/4 teaspoon) FOR GLAZE according to GOST Chocolate - 200g (I made ganache) FOR GANACHE Chocolate -100g Butter -50g Cream (33%) - 120g You can also glaze this cake with Chocolate (150g) + butter (70g) ********************** MY PLAYLISTS**** ********************** 1).NEW DISHES: ... 2).MY AND MY FAMILY'S RECIPES https://www.youtube.com/playlist?list... 3).THROUGH CENTURIES (dishes based on books from the 17th, 18th, 19th and 20th centuries) https://www.youtube.com/playlist?list... 4). FOREIGN CUISINE (Dishes from Italy, France, Korea, Brazil, Georgia, etc.): https://www.youtube.com/playlist?list... ************************************************* 5).SALADS AND SNACKS: https://www.youtube.com/playlist?list... 6).SAUCES: https://www.youtube.com/playlist?list... 7). FIRST COURSES https://www.youtube.com/playlist?list... 8). SECOND COURSES: https://www.youtube.com/playlist?list... 9).SIDE DISHES: https://www.youtube.com/playlist?list... 10).POTATOES https://www.youtube.com/playlist?list... 11).MEAT DISHES: https://www.youtube.com/playlist?list... 12).POULTRY DISHES: https://www.youtube.com/playlist?list... 13).FISH DISHES: https://www.youtube.com/playlist?list... 14).SEAFOOD DISHES: https://www.youtube.com/playlist?list... 15).PORRIDGE https://www.youtube.com/playlist?list... 16).CASSERLES (cottage cheese, potato, etc.): https://www.youtube.com/playlist?list... 17).DOUGH AND ONLY DOUGH!!! https://www.youtube.com/playlist?list... 18).Pancakes, pancakes, pancakes: https://www.youtube.com/playlist?list... 19).Dumplings, dumplings, manti: https://www.youtube.com/playlist?list... 20).CHEBUREKI, BELYASHI, PIE (fried in oil): https://www.youtube.com/playlist?list... 21).BREAD, TORTILLAS, PITTA, ETC.: https://www.youtube.com/playlist?list... 22).NON-SWEET BAKINGS: https://www.youtube.com/playlist?list... 23).FILLINGS FOR PIES AND BUNS https://www.youtube.com/playlist?list... 24).CAKES: https://www.youtube.com/playlist?list... 25).SWEET PASTRY (everything except cakes): https://www.youtube.com/playlist?list... 26).EVERYTHING FOR CONFECTIONERY PRODUCTS (dough, creams, sauces, mastics, etc.): https://www.youtube.com/playlist?list... 27).LET'S PREPARE FOR EASTER.
I offer a cake in accordance with all GOST rules and when prepared at home - it is simply excellent. A bit sweet! But I cut it into rectangular candies and serve with non-sweet tea. Tasty!
CORZHI:
butter (softened) 100g
sugar 100g
egg 2 pcs.
flour (sifted) 140g
vanilla extract
SOUFFLE:
egg whites 60g (2 pcs)
sugar + molasses (or 410g sugar) 310g + 150g
citric acid 1/2 tsp.
agar-agar (Spanish powder) 4g (2 tsp without top)
warm water 150ml
butter (softened) 200g
condensed milk (room temp.) 100g
vanilla extract
CHOCOLATE GLAZE
dark chocolate 75g
butter (softened) 50g
I rely on the recipe from the book by blogger Irina Chadeeva “Baking according to GOST. A taste of our childhood." She has a very correct recipe. That's why I take it as a base.
Cakes:
Set the oven to 200*C. Prepare a mold d 24cm. It’s better to take a detachable pan and line the bottom with baking paper. Real Bird's milk was rectangular in shape. But in reality it's not that important. We take any suitable form.
Beat the butter and sugar until fluffy and creamy, add eggs, one at a time, vanilla extract and beat (not for long!).
Add sifted flour (I add a pinch of baking soda there). Mix with a spatula until smooth. The end result should be a paste-like dough.
Divide the dough into two parts.
You need to bake 2 thin identical cake layers. Bake at 200*C for 10 minutes. It is important not to overbake, otherwise the cakes will be dry and hard. But you need soft cakes. After the cakes are ready. Leave one cake layer in the mold at once. One is nearby.
Souffle:
Soak the agar in warm water for several hours in a small saucepan (1.5 liter ladle).
Bring the water with agar-agar to a boil over medium heat, stirring vigorously. It should dissolve, begin to thicken and foam. Remove from heat. Add sugar, add molasses. Stir and bring to a boil over medium heat, stirring occasionally. The mass will begin to foam and increase. Here's the start of the process.
You need to bring the temperature to 118*C (with molasses). With the option with only sugar - 110*C. It's great to have a caramel thermometer. Comfortable! I noticed that with molasses the syrup boils down faster, and with sugar it takes longer...
This is the end of the process:
Test the thread. When you take a spoon out of the syrup, a thread stretches out behind the spatula and holds its shape well.
Leave the syrup. The syrup should not cool below 80*C. A lower t encourages the agar to thicken...
Now beat the cold whites (3 liter bowl with citric acid, ground into powder (or lemon juice). Until stable peaks. As soon as the whites are whipped, pour in the syrup in a thin stream. The mass becomes fluffy, dense, creamy. Add butter cream with condensed milk and quickly mix into the whites. Do not delay the process, because this may affect the structure of the soufflé. The soufflé mass quickly sticks together. The agar in the soufflé hardens at 40*C.
Assembly:
The cake has already been placed in the prepared pan. Pour in 1/2 portion of creamy soufflé.
Cover with the second cake layer. Pour in the remaining cream. Cover the mold with film and leave in the refrigerator for 3 hours (for me it hardened in 1 hour). Once the surface becomes hard, pour warm chocolate glaze on top. And put it in the refrigerator again until it hardens.
Chocolate glaze:
Melt the chocolate in a water bath, add butter and stir until smooth and beautiful. Pour the soufflé onto the surface and smooth out the chocolate glaze.
Can be cut into portions and served. Enjoy!
Additions:
About agar-agar and molasses... If the amount of it in the recipe is too large, then we can get a hard soufflé (like marshmallows). So next time you need to reduce the amount of agar.
Starch syrup. I specially ordered starch molasses for this cake. It is like light transparent honey, odorless and without a certain taste, pleasant sweetness, so thick and viscous. I really liked using it...
Soufflé syrup using molasses does not crystallize, unlike simple sugar syrup, which does not often, but is prone to crystallization.
To be honest, I was immediately confused by the amount of sugar in the recipe. It has always been sweet, like bird's milk candy... but GOST is a certain standard. And there the proportions do not change. But still, I added 3 proteins (90g) once and everything turned out great.
A slightly less sweet version of Soufflé with gelatin)
and of course this is no longer GOST:
Souffle:
3 protein (90g)
460g sugar
2/3 tsp. citric acid (for proteins)
1/2 tsp. citric acid (for sugar syrup)
20g gelatin powder
75ml cold water
200g butter (softened)
100g condensed milk (room temperature)
vanilla extract
Let the gelatin swell in cold water in a glass. Then heat in the microwave until dissolved.
Beat the butter with condensed milk and vanilla extract (not for long!).
In a 1.5 liter ladle, moisten the sugar with water and add and cook the syrup until it tastes like a soft ball (120*C). During the boiling process, do not stir the syrup with a spoon! This is Italian meringue.
At this time, beat the whites at room temperature in a 3 liter bowl with citric acid, ground into powder (or lemon juice). To sustainability. Once the whites are whipped, pour in the hot syrup in a thin stream. The mass becomes fluffy, dense, and creamy. Add diluted gelatin. The cream should be at room temperature (or 36*C). Now add buttercream with condensed milk. All! The soufflé mixture is ready to assemble the cake.
There is a movie like this:
School waltz. 1977 THE USSR.
Directed by Pavel Lyubimov.
Moscow schoolchildren Zosya and Gosha have love, but not at all the kind that is usually shown to Soviet viewers, especially if they are the same age as the main characters. Zosya is not going to kill her unborn child, but Gosha was not ready to make a truly masculine decision and leaves his girlfriend alone with the problems that are not childish at all.
An amazing film, a subtle, topical drama - about choosing a path, about people, about the price of love and mutual understanding, simply about the problems of ordinary people. Life. Here, look at the fragment with the cake...
Who has nostalgia for childhood happiness? You can look at this fragment and remember the taste of a scarce cake... After all, many have not even tried it... Our, Soviet Bird's milk, I still don’t understand how anyone could like such a cake?... And if you remember, you had to get it, a whole intrigue of scarcity... That’s probably why it was both sweet and dry, but it was a tasty morsel.
Why do Bird's Milk candies have such a strange name?
Birds are not mammals. The expression “bird's milk” was mentioned in myths, but it was something unprecedented, non-existent in reality, impossible, the limit of desires. “He has everything except bird’s milk...”
But I learned something interesting for me, I don’t know, maybe I’ll discover something new for you... Ornithologists have proven that bird milk still exists, although not in all birds. For example, pigeons, goldfinches, crossbills, emperor penguins, and flamingos have it. True, it is not at all like the cow’s milk we are used to, but rather resembles liquid cottage cheese. These birds feed their chicks for a very short time - no more than a month. So bird milk is very rare in the feathered world.
It is no coincidence that this name, characterizing abundance and well-being, was chosen for the most delicious, delicate and exquisite sweets and cakes with soufflé filling.
“Bird's Milk” is the first cake for which a patent was issued during the existence of the USSR. The authors of the recipe are a group of confectioners led by the head of the confectionery department of the Moscow restaurant “Prague” Vladimir Guralnik - Margarita Golova and Nikolai Panfilov. The application for the invention was filed in September 1980 and in 1982 the formula developers were issued copyright certificate No. 925285, where the production method was registered.
The first experimental batches of “bird milk” were produced starting in 1968 at the Rot-Front factory. But due to the complex technology, the batches were small, and the recipe documentation was not approved by the USSR Ministry of Food Industry.
When I finally decided to bake Bird’s Milk, I, of course, looked through the Internet. My God! Perhaps no cake can boast so many “real” and “correct” recipes. Starting from a seventeen-egg cake and ending with Guralnik’s “original” recipe from memory, apparently rewritten by a journalist. In general, it's a terrible thing. Without in any way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a pastry chef from the Prague restaurant. Again, there is a lot of speculation. A typical example: Guralnik made a revolution by using agar, but in the confectionery industry no one used agar, only gelatin. I’ll say right away - it’s nonsense. The pastry chef borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. Gelatin, however, was not used in our industry, since it loses its properties when heated. They produced quite a lot of agar, and not only soufflés were made with it, but also creams, such as “Charlotte” or protein.
By the way, the soufflé was sponsored, and it is included in several cakes according to GOST. But pay attention - it was “Bird's Milk” that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The souffle recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen books I ordered.
About technology. Whipped egg whites brewed with agar-molasses-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and the whites are poured in, as when preparing Italian meringue. True, in Italian meringue the syrup is heated to 120C, but in our case, agar at this temperature loses its gelling ability. Since it is almost impossible to get starch syrup (what a Soviet word, alas!), you can replace it with sugar. What will change? Only that the molasses prevented the syrup from sugaring, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will only boil to 110C.
By the way, many recipes from the Internet are guilty of just this - molasses was simply crossed out from the list of ingredients, which means it takes longer to boil the syrup, and there is less sugar per protein.
Agar, unlike gelatin, hardens already at 40C. Therefore, butter and condensed milk must be mixed into the whites quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disrupted.
Here I want to say again that sugar syrups are boiled over medium or high heat, sugar-agar - on medium, and with constant stirring until boiling. The agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of the agar, and therefore sugar is added to the already prepared solution.
In general, the soufflé is very simple to prepare, and (if you have agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the prepared sugar syrup, allowing it to cool slightly. Although I haven’t tried to do this myself.
Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract
Souffle:
2 egg whites (60g)
460g sugar
140ml water
1\2 tsp. citric acid
4g (2 tsp without a slide) agar
200g butter
100g condensed milk
vanillin or vanilla extract
Glaze:
75g chocolate
50g butter
mold with a diameter of 25cm or more
the extract can be replaced with vanilla sugar, ground into powder
Cakes. The dough is like for a cupcake. Beat the butter with fine sugar, add eggs, vanilla and beat until the sugar dissolves white.
Add flour and knead the dough.
Spread into two circles around the diameter of the mold.
Bake at 230C for 10 minutes. If the cakes are too big, trim them right away. Cool without removing from the paper.
Place the cooled cake in the mold and start preparing the soufflé.
Soak the agar in 140 ml of water for several hours.
Butter and condensed milk for cream should be at room temperature. Beat them into a cream, add vanilla extract and set aside (not in the refrigerator).
Bring the water and agar to a boil over low heat, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Add sugar.
Place on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and white foam appears, remove from heat.
Test the thread - tear the spatula off the surface of the syrup, a thin thread will follow it. This means the syrup is ready.
Cool the syrup to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a stiff pattern forms on the surface. Add citric acid and beat until thick.
Pour hot syrup into the whites in a thin stream, the mass will greatly increase in volume.
Beat until thick.
Mix the butter with condensed milk, turning the mixer to low speed. Once mixed, the soufflé is ready.
Pour half the soufflé into the cake pan...
Place another layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.
Melt the chocolate with butter and pour the glaze over the cake. Let it harden.
If necessary, apply a drawing.
Run a knife around the edge of the cake and open the pan. Ready!
By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be denser, more viscous, and not even a soufflé at all, but the taste will be the same! Just add half a teaspoon of citric acid to the boiled syrup and boil it to 117C (soft ball, see the lipstick recipe for details). Pour the syrup over the whites, cool to 30-36C and stir in the condensed butter cream so that it does not melt. By the way, I like this much better!
Who cares about the technology for making a cake with gelatin.
