Although I didn’t understand from childhood where milk comes from birds, I still loved sweets and a cake with that name. It is so tender and sweet, it just melts in your mouth and you don’t feel at all that you haven’t even eaten the first piece. The whole secret is that cake-soufflé "Bird's Milk", as in the recipe with a photo below, contains many butter, and from this it turns out very gentle. And it’s not that difficult to cook it, especially the dough and glaze. But with the souffle you need to do everything right. The recipe for "Bird's Milk" is a recipe classic cakewhich I associate with photo , forever hanging in my grandmother's kitchen, but he also has several different variations. But they mainly differ only by adding different ingredients for flavor to the souffle itself, so check out my version and you will be able to make cake "Bird's Milk" and other recipes with step by step photos.
Cake "Bird's Milk" with agar-agar
Kitchen appliances: mixer, spoon, cake molds of different diameters, baking sheet, oven, saucepan, bowls.
Ingredients
Cooking process
First stage
- yolks;
- 70 g of oil;
- baking powder;
- 70 g of sugar;
- flour.
Second phase
- 100 g of oil;
- condensed milk;
- 270 g of sugar;
- agar-agar;
- 100 ml of water.
Third stage
- cream;
- chocolate.
Video recipe for making a cake "Bird's Milk" with agar-agar at home
There are quite a lot of different parts in the recipe, so,so that you don't make a mistake, watch this video and find out how make a cake" bird's milk". So you will see how to make a soufflé, make cream "Bird's Milk" for the cake and icing for it.
How to decorate the cake "Bird's Milk"
The frozen soufflé and glaze are very easy to draw on, so you can decorate the cake in any way you want. Take a pastry bag filled with multi-colored cream or just white chocolate, and draw patterns, flowers or write congratulations. Draw different animals or cartoon characters if you are making a cake for children. Or simply decorate it with white or dark chocolate pieces, candies or cookies. Anything you can think of can be done with this cake.
- The crust should be smaller than the cake mold so that the soufflé can be poured evenly.
- Pour the soufflé without delay, as it sets very quickly.
- Do not use the ingredients hot, let cool to a warm state so as not to spoil the cake.
What to serve with
We usually serve cakes with hot drinks. It is this cake that I love to eat with black coffee, and my husband always prefers tea. Children can prepare cocoa for it or hot chocolate, the main thing is not to go overboard with sweetness. You can just pour a glass of compote or juice, or take a carbonated drink from the store.
Other options
If you don’t have agar-agar in your kitchen, then you can replace it and easily make it, and it will turn out no worse. And at the same time, the soufflé itself can be made chocolate, coffee or honey, if you make another cream for it. Or even make and get a taste from childhood. If you miss your favorite sweets, then it is not so difficult to cook them yourself, if you only want to.
Have you got a cake? Soufflé tender and sweet? How did you decorate it and what did you serve it with? Tell it all in the comments.
Bird's milk cake is one of the favorite desserts of both the times of the Soviet Union and modern Russia. Still, interesting cakes, either shortbread, or muffin, and an amazing creamy soufflé.
Of course, there are many recipes for this delicacy, but today we will analyze classic GOST recipe. It has both its advantages and its disadvantages. Of the merits, one can note its rich creamy taste with vanilla notes and a very dense soufflé texture. Due to this texture, it can be transported quite calmly and not be afraid that the cake will lose its shape. Of the disadvantages - this is a huge amount of sugar and butter in the recipe, yes yes! But, we don’t eat such cakes every day, and for a holiday or for New Year it is quite possible to make an exception and treat yourself to a piece, especially since it tastes really divine.
I will try to paint the recipe for the Bird's Milk cake step by step so that you do not have any questions or ambiguities. In case there are additional questions I will always answer them. What I would like to note in advance, unfortunately, without agar-agar, you will not be able to make the same soufflé. If you can’t find this ingredient in any way, then you need to make a completely different soufflé based on gelatin. Agar-agar also differs in its strength, for some manufacturers it is rather weak, for others it is much stronger. If you are not sure about your agar-agar, then I recommend checking it the day before.
Be sure to use only the highest quality ingredients in the recipe, do not save on yourself, especially since this is a birthday cake! Use only 82% fat butter, condensed milk is the best, no “Condensed milk”, the taste suffers greatly from this!
Additionally, you will need a split mold and acetate film for perfect barrels. Although it can not be used if you do not suffer from a fad called “”)))
In the decor, I used chocolate feathers to support the name of the cake, but working with chocolate is not at all for beginners. You can make yourself a small cornet and draw a pattern with chocolate directly on the frozen icing.
The recipe is designed for a cake with a diameter of 20 cm and a height of 5.5-6 cm.
Dessert "Bird's milk" - an airy soufflé in chocolate icing. This is a favorite delicacy that everyone can cook at home. Many pastry chefs prepare dessert according to their own recipe, but each has the main ingredient - beaten egg whites.
Dessert is prepared in the form of sweets and cakes with a thin layer of cakes. Bird's milk will be a great treat for holidays and birthdays.
Sweets "Bird's milk"
For the first time, Ptichye Moloko sweets began to be produced in Poland, and later became popular in other countries. Sweets will be a great treat for festive table and a cup of tea.
It will take about an hour to prepare the Bird's Milk dessert at home.
Ingredients:
- 3 proteins;
- 100 g of milk chocolate;
- 160 ml. water;
- 1/2 tsp citric acid;
- 180 g of sugar;
- 20 g of gelatin;
- 100 g of condensed milk;
- 130 g of plum oil;
- a pinch of salt;
- 2 tsp salt;
Cooking:
- Prepare gelatin by pouring 100 ml. water, leave to swell.
- Beat 100 g of softened butter until light and fluffy.
- Pour the condensed milk gradually into the butter, whisking for 2 minutes.
- Prepare the second cream for sweets: pour sugar into the pan, pour the remaining water. Put the dishes on a small fire, wait for the boil.
- Lightly salt the whites, so they will beat better.
- Start beating the whites at a low speed, with the formation of foam, the speed must be gradually increased to maximum, until the proteins stop in bulk foam to stable peaks.
- As the syrup boils, reduce the heat to a minimum, boiling should continue. After 5 minutes, add citric acid.
- The syrup will begin to thicken, you can check the readiness with a thermometer. The required temperature is 116 degrees. Approximate cooking time is 10 minutes.
- Pour in the syrup while continuing to beat the egg whites. Whisk until the mixture cools and thickens.
- Put the swollen gelatin on the fire, stir until completely dissolved. It is important that the gelatin does not begin to boil, otherwise its gelling properties will be lost.
- Pour the slightly cooled gelatin into the whites in a thin stream. whipping protein cream, enter in batches oil cream. You will get a mass similar to sour cream in consistency.
- Pour the mass into molds and set to harden for 2 hours in the refrigerator.
- Melt chocolate in a water bath, add butter. If the frosting is too thick, add some milk. The frosting should be smooth and fairly thick.
- Pour the frozen souffle, removing it from the molds, cooled chocolate icing. Leave the dessert in the refrigerator, the glaze should harden.
Cake dough:
- 100 g of sugar;
- 2 eggs;
- 140 g flour;
Souffle:
- 4 g of agar-agar;
- 140 ml. water;
- 180 g of plum oil;
- 100 ml. condensed milk;
- 460 g of sugar;
- 2 proteins;
- 0.5 tsp citric acid;
Glaze:
- 75 g of chocolate;
- 45 g plums. oils.
Cooking:
- Rub sugar with butter until white with a mixer. Add eggs. Watch for the sugar to dissolve.
- Sift flour into the mass, prepare the dough.
- Spread the dough evenly over the parchment, bake for 10 minutes at 230 degrees.
- Remove the cakes from the parchment, when they have cooled, cut off the excess around the edges.
- In the form in which the cake will be assembled, lay one cake on the bottom.
- Prepare the syrup for the soufflé: soak the agar in water for 2 hours. Then bring to a boil, add sugar and cook over low heat until the sugar is completely dissolved. Remove the mass from the heat when a white foam appears on the surface. Ready syrup thread stretches from the shoulder.
- Whisk with citric acid squirrels, enter the syrup carefully in a trickle.
- Beat the butter with condensed milk, then carefully add the syrup to the finished mass, continuing to beat at low speed.
- Assemble the cake: Pour half of the soufflé onto the cake lined at the bottom of the mold.
- Put the second cake on top, pour the rest of the soufflé. Put the cake in the refrigerator for 4 hours to harden.
- Prepare chocolate icing to decorate the dessert. Melt the chocolate and butter in a water bath, pour over the frozen cake. Leave the cake in the glaze to harden for another 3 hours.
The structure and taste of the soufflé depend on proper cooking. It is important to prepare the soufflé in the correct order. To carefully remove the cake from the mold, you need to carefully run along the edge of the mold with a knife.
One of the legends tells how beautiful birds of paradise fed their chicks with their most tender "bird's" milk. This is, of course, a fairy tale, but the classic Bird's Milk dessert is a real magical delicacy. Thin cake, delicate soufflé and delicious chocolate icing.
Fans of the Bird's Milk cake often complain that the delicacy is no longer what it used to be. What to do, times have changed, the recipe has improved.
The recipe for "Bird's milk" at home according to GOST
If your kitchen is equipped with a mixer, making a cake will not be difficult.
To prepare this dessert you will need:
- fine sugar - 8 tbsp;
- large egg - 7 pieces;
- a little vanilla sugar;
- 40 g of gelatin granules;
- 200 ml of milk;
- flour - 160 g;
- baking powder for the dough;
- 150 g butter (softened);
- 2 chocolates;
- whole milk "condensed" - 100 g.
Cooking time: 1 hour. Per serving 100 g: 399 kcal.
How to do:
Classic step by step
This delicacy is based on a cream made from whipped proteins brewed with a sweet syrup.
Ingredients:
- for glaze: two bars of dark chocolate.
For the crust:
- flour - 160 g;
- 45 g butter;
- selected egg - 2 pcs;
- sugar - 100 g.
For gentle cream:
- 10 st. l. Sahara;
- 3 proteins;
- 8 art. l. oils;
- 20 g of gelatin;
- 2 g of "citric" acid;
- 100 g "condensed" whole milk.
Cost required: 2.5 hours. One serving 100 g: 415 kcal.
How to make a classic bird's milk soufflé cake:
Step 1. Soak the gelatin according to the instructions on the package.
Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and enter wheat flour. By consistency, you will get a mixture that resembles thick sour cream.
Step 3. Line a standard baking sheet with oiled cooking paper. Pour the dough, its layer is about 0.5 cm.
Step 4. Bake in a preheated oven for about seven minutes. Cool the finished cake, cut out two squares or rectangles from it.
Step 5. Boil the syrup: combine sugar with water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until sugar syrup won't get sticky. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it up, if the syrup thread does not break, then everything is fine, you can add gelatin and stir. As soon as the mass begins to thicken, remove from heat.
Step 6. Make a cream: beat the whites with a mixer into a lush foam, then pour in the syrup in a thin stream, continuing to beat with a mixer. Leave the resulting mass for five minutes at room temperature. Beat butter lightly, add condensed milk, mix again. Send this mixture to the proteins.
Step 7. Place a detachable form without a bottom on a sheet of cooking paper, placing a wide cutting board. Place the cake in a mold, pour the soufflé on top, leaving 100 grams for the second cake. Put the next cake, spread the remaining soufflé on top. Cool down in the refrigerator.
Step 8. The most delicate operation - carefully prepare the chocolate icing in a water bath. Make sure that the water does not have a single chance to get into the chocolate and ruin the icing.
Step 9. Remove the cake from the refrigerator, pour over the icing. Don't forget to send it back to the fridge.
Step 10 Remove the detachable form from the finished dessert. Garnish with chocolate or if desired. butter cream. Serve the cake on the table immediately, then the soufflé will be tender, if you keep it in the refrigerator for a day, then the layer will become porous.
Cake "Bird's milk" with cottage cheese and gelatin
Do you want something light and unusual? And there is such a recipe. Berries, air curd cream and thin dough- everything for an exquisite tea party.
Ingredients:
- butter - 80 g;
- natural honey - 8 tablespoons;
- any crumbly biscuits- 250 g;
- granulated gelatin - 20 g;
- orange juice - 3 tablespoons;
- fat curd mass - 0.6 kg;
- fat cream - 200 ml;
- fresh raspberries - 200 g;
- 5 small sprigs of mint
Cooking time: 1 hour. Calorie content for 1 serving 100 g: 400 kcal.
Cooking:
- On low heat, dissolve the gelatin granules in the orange juice. Grind cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
- Grease a detachable cake pan with the remaining butter, put the resulting mixture into it, press down to the bottom with a spoon. Put in the refrigerator;
- Mash the curd mass with a spatula. Whip the cream with a mixer and add them to the cottage cheese, add the remaining honey;
- Choose the most beautiful raspberry to decorate the dessert. The rest of the berries are slightly mashed and combined with curd cream, then introduce gelatin;
- Put the curd soufflé on the cake, smooth it out. Put to freeze in the refrigerator;
- Decorate the finished dessert with raspberries and mint.
A simple recipe for treats with semolina
For the cream, we suggest using semolina porridge. It seems to be a completely uncomplicated ingredient, but semolina can please with a new taste, it is worth adding lemon zest and juice to it.
Ingredients:
- 4 eggs;
- baking powder + a glass of flour + 30 g cocoa;
- fine granulated sugar - 200 g;
- 1 pinch of table salt;
- 8 tbsp softened butter.
- granulated sugar - 150 g;
- 250 g of melted butter;
- 1 small lemon;
- 700 ml of milk;
- 5 tbsp semolina;
Chocolate glaze:
- sour cream and sugar - 4 tbsp each;
- butter and cocoa - 3 tbsp each
Time required: 1.5 hours. Value of 1 portion 100 g: 418 kcal.
How to cook a cake "Bird's milk" with semolina:
- Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating while adding sugar and salt. Then increase the speed on the mixer and add one egg white at a time;
- Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add beaten eggs, mix a little more and divide the mass in half. Mix one part with cocoa;
- Grease the detachable form well with a piece of butter, put the brown dough into it and send it to hot oven for 7-10 min. Bake a light cake in the same way;
- The most crucial moment in the whole recipe is the cream. Pour into hot milk semolina add sugar. Boil until thick. While you are whipping other ingredients for the cream, the porridge will cool completely;
- Grate the lemon zest on a fine grater, squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice while continuing to beat. Add semolina and mix the mass into a homogeneous lush cream;
- Put the chocolate cake in a form with high sides, all the cream on top of it, smooth it. Press down the cream with a light cake. Wrap the form with cling film and refrigerate overnight;
- For glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special texture, become tender and shiny;
- Take the cake out of the refrigerator, remove the form. On the ready dessert Lay out the chocolate icing in a thin layer, smooth it out and send it to the refrigerator for another half an hour so that the icing is well frozen.
Sweets "Bird's milk" at home
The best part about making homemade Ptichye Moloko sweets is that we do without dough.
Ingredients:
- egg whites - 7 pcs;
- pure water - 250 ml;
- a bag of gelatin - 40 g;
- any bitter chocolate - 200 g;
- softened butter - 180 g;
- vanilla sugar - to taste;
- fine sugar - 125 g.
Cooking Required: 1 hour 20 minutes In 100 g of sweets: 350 kcal.
Cooking guide:
- Fill gelatin with water. After about half an hour, put it on the stove, with constant stirring, bring to a boil. Cool down.
- Beat egg whites with a mixer until fluffy. Add 125 grams of fine sugar. Increase the mixer speed slightly and beat the mixture until smooth. Continuing to beat, pour in the gelatin liquid;
- From chocolate and butter, prepare the glaze in a water bath. To do this, put them in a small container, put it in a deep saucepan filled with hot water at half the height of the container, send it to the stove for 15 minutes;
- Put a piece of chocolate icing in a low form and refrigerate for fifteen minutes. Remove the form from the refrigerator, put the cream soufflé on the icing and smooth it out. Spread the rest of it in a thin layer. chocolate mass, smooth and put on the shelf of the refrigerator for another 30 minutes;
- When all the layers have hardened well, you can cut the candies into any shape you like.
"Bird's milk" with strawberries
Indispensable member modern recipes"Bird's milk" - fresh strawberries. Her taste is bright, and she gives the cream a fragrant berry note. And, of course, the red color, thanks to which the dessert looks especially appetizing.
You will need for cakes:
- chicken egg - 7 pieces;
- premium flour - 150 g;
- potato starch - 50 g;
- fine sugar - 150 g;
- vanillin - 5 g.
Required for cream:
- cream - 300 ml;
- a glass of fresh strawberries;
- natural yogurt - 100 g;
- gelatin - 1 sachet.
Required for decoration:
- fresh strawberries - about 100 g;
- mint leaves - 1 handful;
- 2 tbsp. l. powdered sugar.
You will need: 2 hours. The energy value 100 g: 405 kcal.
Recipe step by step:
- Preheat the oven to 180 ºC. Beat the yolks with a mixer until light in color. Add fine sugar, starch and flour, beating continuously. Slightly increase the speed of the mixer and gradually introduce the proteins, knead the dough into a homogeneous mass;
- Lubricate a suitable form with a cube of butter, put in it biscuit dough and send it to the oven. Do not immediately take out the finished base, let it stand in the switched off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
- For cream: soak gelatin according to package directions. Whip the cream with a mixer. Be sure to add yogurt, mix and carefully pour in the swollen gelatin, add strawberry pieces;
- Put the first cake on a flat dish, put the cream on top, level it. Put the second cake on the soufflé, press down lightly. Put the dessert in the refrigerator so that it freezes well;
- Place slices of fresh strawberries on the finished “Bird's Milk” cake, decorate with powdered sugar and mint leaves.
Little tricks
Cakes, before pouring cream, can be sprinkled with any cream liqueur. By the way, you can also add a tablespoon of liquor to the cream so that the taste of the soufflé is not monotonous.
Be sure to add gelatin to the cream, if there are no granules, take plates, the result will be the same. Thick chocolate icing can be diluted by adding a piece of butter.
Egg whites that need to be whipped into a fluffy mass, be sure to cool. It is important that the dishes are porcelain. The whisk must be absolutely clean, even a small drop of fat will spoil the foam. A pinch of table salt introduced into the proteins will strengthen it.
Another detailed recipe delicious treats- in the next video.
Some memories from childhood can be carried through life. Delicate airy soufflé, thin cake and delicious chocolate icing - this is exactly what most of us remember the "Bird's Milk" cake. According to GOST of the USSR, it can be prepared today according to the recipe below. The article also suggests other options for preparing this airy dessert beloved by everyone.
A bit of 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 XX century. The history of the cake began back in 1968, when sweets of the same name were produced at the Rot-Front confectionery factory. However, the cake itself was created only 10 years later, and until that time the confectioner of the Moscow restaurant "Prague" had only nurtured the idea of recreating a tender and lush soufflé in a traditional dessert.
For several years, the restaurant's confectioners' team has been working on the technology of cooking. And perfect recipe was found. It turned out that to make the cake you need not gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is to observe the cooking temperature, because agar-agar must be heated at 117 degrees, no higher and no lower.
And so the dessert "Bird's Milk", beloved by many Russians, appeared - a cake according to GOST, which long time was a real deficit. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. According to the same recipe, it 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 a dessert at home, it is necessary to follow certain recommendations to achieve the desired consistency and taste of the soufflé:
- Agar-sugar syrup at home is boiled 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 cooking process, because at a temperature of 120 degrees it loses its gelling ability.
- Agar-agar, unlike gelatin, freezes at 40 degrees, so proteins brewed with syrup are combined with condensed milk and butter immediately, without waiting for cooling.
With the observance of technology, even at home, you can easily prepare a delicious cake "Bird's milk". 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
Cooked by traditional recipe the cake consists of two layers of cupcake dough, layered with delicious tender soufflé. For such a structure, hot agar-agar is introduced into the proteins whipped into lush foam, due to which the mass doubles and becomes airy.
Cake "Bird's milk" at home can be prepared according to the original, patented recipe. The technology of its preparation is not classified information. To understand how to make a 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
Often there are cake recipes with biscuit, sand or chocolate cakes. However original recipe cake "Bird's milk" according to GOST involves the preparation of cakes from cake dough. It is prepared in the following sequence:
- Using a mixer, the butter is ground with sugar (100 g each) 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 smeared on parchment, in two circles previously outlined.
- A baking sheet with parchment is sent to the oven for 10 minutes (230 degrees).
- The cooled cakes are removed from the parchment, the excess dough is cut off.
- "Bird's milk" (cake according to GOST) is prepared in a detachable form, on the bottom of which one of the cakes is laid out.
After the cakes are ready, you can start preparing the soufflé.
Step 2. Making the soufflé
The air structure and taste of the dessert largely depend on the correct preparation of the soufflé. The recipe for the "Bird's Milk" cake according to GOST assumes the following sequence for preparing the soufflé:
- First of all, it is necessary to soak agar (4 g) in water (140 ml) for a couple of hours.
- In another bowl, butter (180 g) and condensed milk (100 ml) are whipped.
- The soaked agar is brought to a boil, sugar (460 g) is poured in and cooked over medium heat until completely dissolved. Then you need to wait for the appearance of white foam on the surface and remove from heat. The syrup can be considered ready when a "thread" will stretch behind the spatula.
- Proteins of two are whipped into foam with citric acid (1/2 teaspoon). Further, agar-sugar syrup is introduced into them in a thin stream.
- Lastly, at a low speed of the mixer, butter-condensed cream is introduced.
"Bird's milk" - 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 detachable form is used to assemble the cake. Cake "Bird's milk" at home and at work is collected in the following sequence:
- At the bottom of the form spread the first cake and pour half of the soufflé.
- A second cake is laid on top of the soufflé.
- The rest of the soufflé is poured over it.
- The cake is sent to the refrigerator for 4 hours.
Agar-agar hardens very quickly, so this time will be enough.
Step 4. How to decorate the "Bird's milk" cake?
Icing is traditionally used to decorate the cake. "Bird's milk" - a cake, according to GOST, covered with chocolate glaze (75 g) and butter (45 g). To do this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the detachable form. After that, the dessert is sent for 3 hours in the refrigerator.
To remove the finished cake, you must carefully run a knife along the edge of the form.
How to make a cake "Bird's milk" with gelatin?
The absence of agar-agar in the house is not a reason to refuse your favorite dessert. Cake "Bird's milk" with gelatin to taste is no worse than the original.
Step-by-step cooking consists of the following sequence of actions:
- First of all, you need to pour gelatin (30 g) cold water(150 ml).
- Prepare a biscuit by beating an egg (4 pcs.) With sugar (150 g). When the mass increases in volume, add flour (150 g) to it.
- Line the bottom of a springform pan (26 cm) with baking parchment.
- Put the dough into a mold and send it to a cold oven, then set the heating temperature to 175 degrees. The cake 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 mass should be set to 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 egg whites with sugar (150 g) into a fluffy foam, add chilled gelatin.
- Combine the protein and yolk mass. Send the resulting soufflé to the refrigerator for half an hour so that it acquires a thicker consistency.
- When assembling the cake, the biscuit cake is cut lengthwise into 2 parts. The first thin cake remains in shape, then the soufflé is laid out, which is covered with the remaining biscuit on top.
- After 8 hours, the soufflé will harden well, and it will be possible to start decorating the cake. To do this, a chocolate bar is melted in a water bath and poured on top of the cake directly in a detachable form.
Cake "Bird's milk" with brownie
Another option delicious cake"Bird's milk" consists of tender soufflé and chocolate brownie cakes as a base. Otherwise, the recipe for cooking and the taste of the dessert are very similar to the original. In this version, the "Bird's Milk" cake is prepared with gelatin instead of the traditional agar-agar.
Step-by-step preparation of dessert is as follows:
- First of all, cakes are prepared from butter (180 g), pounded with sugar (270 g) and eggs (3 pcs.).
- Dry ingredients are sifted into the sweet butter mass: flour (160 g), salt, vanilla (1.5 teaspoons) and cocoa (100 g).
- The chocolate cake is baked for half an hour in the oven, heated 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).
- Proteins are whipped to peaks.
- The gelatin mass is heated in a water bath.
- With the constant operation of the mixer, the dissolved gelatin is introduced into the whipped proteins.
- After 7 minutes, when the mass has cooled down, a cream of condensed milk with butter is added to it.
- When assembling, the cake is cut into 2 parts. The bottom cake is laid out on the bottom of a detachable form and half of the soufflé is poured onto it. After that, the form is sent for 20 minutes in the freezer. After a while, the second cake and the rest of the soufflé are laid out on the soufflé.
- On top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).
