Soufflé “Bird's Milk” is a delicate dessert for family tea drinking. Souffle “Bird's milk” with gelatin, cottage cheese, chocolate, semolina

To prepare the cake Bird's milk According to GOST, agar-agar is used, and we will prepare it with gelatin. Cake Bird's Milk with tender and airy filling

2 hours

310 kcal

4.63/5 (16)

Kitchen appliances and utensils: small saucepan, whisk, bowl, silicone spatula and mixer.

Description and a little history

My mother-in-law is our home pastry chef. I learned to cook and bake from her. In her magical culinary notebook you can find many interesting and delicious recipes. Today I want to invite you to prepare Bird’s milk cake with gelatin.

This began culinary masterpiece takes it in the Moscow restaurant “Prague”, where it was baked and then patented in 1980 the best confectioners capital led by Vladimir Guralnik. The idea for the cake filling was borrowed from the candies of the same name produced at the local confectionery factory.

Cake with tender and airy filling quickly gained popularity among professional confectioners, and among ordinary housewives. Moreover, if you follow the recipe exactly, it is quite simple to prepare.

To prepare the Bird's Milk cake according to GOST, agar-agar is used, and you and I will prepare it with gelatin. The cake will turn out just as delicious, only the soufflé will be a little denser.

In order to prepare Bird's milk cake with gelatin, read the following recommendations.

Required Products

Cream soufflé:

Biscuit:

chicken egg – 4 pcs.;
sugar – 1 glass (200 g);
flour – 1 cup (200 g).

Glaze:

dark chocolate – 150 g;
milk – 3 tbsp. spoons;
butter – 50 gr.

Bird's Milk cake with gelatin - step by step

Preparing sponge cakes

Preparing the soufflé

Chocolate glaze

Break the chocolate into pieces and place in a bowl. Heating in a water bath until the chocolate is completely melted. Add milk and butter. Stir well and remove from heat.

Assembling the cake

To sponge cakes were more tender, they could be soaked. To do this, cook the syrup from a glass of water and five tablespoons of sugar for 5 minutes. Cool and soak our cakes. You can use jam instead of sugar. You can also add cognac or liqueur to the impregnation.

You can decorate the cake by sprinkling the sides coconut flakes, and place fruits and berries on top. You can also draw a thin mesh or other patterns from melted white chocolate on top.

Soufflé was prepared for the first time French pastry chefs. It can act as an independent dessert, or become the basis for sweets or cake.

Souffle “Bird's milk” - basic principles of preparation

The basis for making soufflé can be eggs, cottage cheese, sour cream or cream. Traditional soufflé is made with whipped egg whites. This recipe allows you to prepare the most tender and air soufflé.

The whites are separated from the yolks and beaten with a mixer until a dense foam is obtained, then, without stopping whisking, sugar is gradually introduced. To keep the soufflé in shape, gelatin is added to it. It is pre-soaked and, when it swells, injected into the protein foam. Stir and pour into prepared pan. When the soufflé has hardened, pour melted chocolate over it. Using the same principle, soufflés are prepared using cream, cottage cheese and sour cream. For flavor, vanilla, citrus zest or cinnamon are added. To diversify the soufflé, pieces of jelly or fruit are added to it. The soufflé will look more impressive if it is made in several layers of different colors. As natural dyes use fruit or vegetable juices.

Recipe 1. Bird's milk soufflé with gelatin

Ingredients

eight egg whites;

cup cold water;

two glasses granulated sugar;

20 g gelatin;

20 g lemon juice.

Cooking method

1. Pour gelatin into a deep bowl, fill it with water and leave to swell for 20 minutes.

2. Place chilled egg whites into a bowl, add sugar to them and beat until you obtain a white foam of a dense consistency.

3. Place the bowl with the swollen gelatin on slow fire and heat until it dissolves completely.

4. Enter in protein mass melted gelatin, mix carefully and transfer it to the mold. Place in the refrigerator and leave it there until it hardens completely.

Recipe 2. Bird's milk soufflé with gelatin and condensed milk

Ingredients

five chicken eggs;

15 g vanilla sugar;

a can of condensed milk;

15 g gelatin powder;

300 g lightly salted butter;

300 g granulated sugar;

2 g citric acid.

Cooking method

1. Place gelatin in a deep bowl and fill with water. Stir and leave to swell for half an hour. After the allotted time, drain the remaining liquid and pour sugar into the swollen gelatin. Place the resulting mixture on water bath and heat until sugar and gelatin are completely dissolved.

2. Separate the whites from the yolks and place them in a suitable bowl. Beat until thick foam forms. Without ceasing to beat, add the warm gelatin mixture into the whites.

3. In a separate bowl, beat soft butter, gradually adding condensed milk.

4. Combine the butter with the whipped egg whites, add citric acid. Beat with a mixer at low speed. Place the resulting mixture in the mold and refrigerate until completely set. Before serving, garnish with melted chocolate or fruit.

Recipe 3. Cottage cheese soufflé “Bird's milk” with gelatin

Ingredients

instant gelatin - sachet;

unsalted curd cheese– half a kilogram;

sugar - ten tablespoons;

heavy cream- cup.

Cooking method

1. Whip the cream into a thick foam. Without ceasing to beat, add all the sugar into the resulting foam, adding it gradually.

2. Soak the gelatin following the instructions on the package.

3. Place curd cheese into the whipped cream and continue beating with the mixer at low speed.

4. Add the dissolved gelatin into creamy curd mass and mix gently. Place the soufflé in a shallow dish, smooth it out and refrigerate. You can decorate the finished soufflé with pieces of fruit, grated chocolate or berries.

Recipe 4. Souffle “Bird's milk” creme brulee

Ingredients

vanilla sugar;

heavy cream;

15 g gelatin powder;

boiled condensed;

100 g granulated sugar;

five egg whites.

Cooking method

1. Soak the gelatin powder according to the instructions on the package and leave it to soak.

2. Beat the chilled egg whites, adding sugar one spoon at a time.

3. Whip the cream with a whisk, gradually adding condensed milk.

4. Place the swollen gelatin in the microwave and melt. Pour it in a thin stream into the protein mass.

5. Combine the creamy mass with the protein mass, add vanilla sugar and stir. Pour into mold and refrigerate. Serve the frozen soufflé, pouring it with chocolate.

Recipe 5. Bird's milk soufflé with semolina

Ingredients

3 g baking soda;

half a package of butter;

200 g granulated sugar;

three eggs;

20 g cocoa powder;

200 g flour.

1? packings of butter;

200 g sugar;

half a liter cow's milk;

120 g semolina.

10 g butter;

50 ml cow's milk;

half a glass of sugar;

50 g cocoa powder.

Cooking method

1. Combine sugar with vanilla and cocoa. Add soft butter, stir and place on low heat. Keep stirring constantly until smooth. Do not bring the mixture to a boil! Cool the resulting mixture.

2. Add eggs one at a time, whisking constantly. Mix flour with soda and gradually add it to the egg-butter mixture, stirring. Pour the dough onto a baking sheet and bake at 200 degrees.

3. Pour the semolina into a coffee grinder and grind until it becomes flour. Fill in semolina flour milk and cook until thick. Cool. Add the butter and sugar mixture and mix well.

4. Use parchment to create borders around the crust. Post it semolina soufflé onto the crust and place in the refrigerator. Let stand until completely hardened.

5. Combine sugar with cocoa. Pour in the milk and stir. Place over low heat and bring to a boil. Add oil, stir and cool slightly. Pour over the soufflé chocolate icing.

Recipe 6. Two-layer souffle “Bird's milk” with sour cream

Ingredients

sour cream – 900 g;

cocoa powder – 100 g;

cream – 400 g;

gelatin - two sachets;

sugar – 1? Art.;

water – 30 g.

Chocolate layer

gelatin - four sachets;

milk - a glass.

Cooking method

1. Soak four bags of gelatin in a glass of milk. Stir and leave it to swell. Place the container with gelatin in a water bath and melt it. Pour the milk-gelatin mixture into the mold and wait until it hardens.

2. Mix water with cocoa and two bags of gelatin. Leave to swell for half an hour.

3. Whip the cream into a thick foam. Gradually add sugar and sour cream. Beat for a few more minutes at low speed.

4. Heat the water with gelatin in a water bath until dissolved. Don't boil! Add to the sour cream mixture and stir. Pour the resulting mixture over the frozen layer. Decorate chocolate chips and leave until hardened in the refrigerator.

Recipe 7. Portioned souffle “Bird's milk”

Ingredients

20% cream - a glass;

nuts – 20 g;

condensed milk - can;

chocolate – 50 g;

skim milk– half a glass;

gelatin – 15 g;

sweet curd – 150 g.

Cooking method

1. Pour gelatin warm milk, stir and leave to swell.

2. Pour the cream into a saucepan, add condensed milk and place on medium heat. Boil it. Reduce heat and simmer for about a minute. Remove the cream from the heat and immediately add the gelatin. Stir and cool.

3. When cream mixture When it cools down, add the curd and beat with a mixer for ten minutes.

4. Pour the mixture into the mold and leave it in the refrigerator for two hours. Cut the frozen soufflé into pieces and pour melted chocolate over it. Sprinkle crushed nuts on top.

Recipe 8. Striped souffle “Bird's milk”

Ingredients

gelatin – 30 g;

four egg whites;

sugar – 50 g;

milk - two glasses;

cocoa powder – 50 g;

powdered sugar- cup;

juice of half a lemon.

Cooking method

1. Soak ten grams of gelatin for the chocolate layer in a bowl. Soak the remaining gelatin for the white layer in a separate bowl.

2. Beat the chilled egg whites into a thick foam with a mixer. Add powdered sugar in small portions without stopping whisking. Add gelatin to the protein mixture for a white layer. Stir.

3. Make regular cocoa from milk, sugar and cocoa powder, just cook it longer than usual so that it thickens slightly. Add the swollen gelatin into it. Pour half the mixture into the mold and put it in the refrigerator. When chocolate layer“set”, put the protein mass on it and put it in the refrigerator again. After a quarter of an hour, remove the soufflé from the refrigerator and add the remaining chocolate mixture.

4. Remove the soufflé pan from the refrigerator and place it in the pan for a few seconds. hot water and invert onto a plate. You can decorate the dessert with pieces of fruit, chocolate chips or nuts.

Souffle “Bird's milk” - tips and tricks

The soufflé will be more tender if you replace the gelatin with agar-agar. It can be purchased at a pharmacy or spice department.

Sugar is quite difficult to dissolve in protein or cream mass, so it is recommended to replace it with powder.

You can soak gelatin not only in water or milk, but also in compote or fruit juice.

For glaze it is better to use natural dark chocolate.

Hello, dear visitors!

Many people remember the Soviet era in different ways. But, in my opinion, this is one of the most significant periods in the history of my homeland. He is remembered for his many achievements in all fields of activity. Even the culinary arts were not spared by the intelligence and ingenuity of Soviet people.

A special place among chef’s inventions is occupied by one very beloved by many. confectionery— “Bird's Milk” cake. This is simply an incredible discovery both in terms of taste and appearance. Moreover, the sweetness is prepared very easily and quickly.

This happens rarely, but in in this case history is not silent about the name of the one who invented this airy cake. It all happened in 1978. During a period when people were not divided, but on the contrary, the spirit of the team was strong, the priority of public benefit over personal benefit, a group of pastry chefs of the Moscow restaurant “Prague” created this miracle. The process was led by Vladimir Guralnik.

I'll describe it to you classic recipe and I'll share in an interesting way decorating a cake at home. It will look no worse, even better than store bought. Don’t forget to brag that you did everything yourself, otherwise they might not realize it right away.

In general, I have told you the advantages of the wonderful Bird’s Milk cake, so I suggest you start preparing it according to the recipe from the Pro Vkusnyashki website...

Nutritional value of the dish per 100 grams.

BZHU: 6/13/27.

Kcal: 245.

GI: high.

AI: high.

Cooking time: 40 min + 3-4 hours in the refrigerator.

Number of servings: cake diameter 18 cm, height 10 cm, 5-6 servings (1.3 kg).

Ingredients of the dish.

Biscuit.

Egg 1 C - 4 pcs (4 yolks + 1 white).
Wheat flour premium- 70 g (1/2 tbsp).
Sugar - 70 g (3 tbsp).
Salt - 1 g (pinch).

Souffle.

Sugar or powdered sugar - 180 g (1 tbsp without 1 tbsp).
Water - 120 g (1/2 tbsp).
Egg white - 160 g (from 4 eggs).
Gelatin - 20 g.
Condensed milk - 65 g (2-3 tbsp).
Cream 33% - 400 g.

Chocolate glaze.

Milk chocolate - 90 g (1 bar).
Vegetable oil - 25 ml (1-2 tbsp).
Decoration (candies, cookies, etc.) - optional.

Recipe.

Let's prepare the ingredients. Products for the biscuit should be one, room temperature. Cool the cream before whipping. Sift the wheat flour.

I draw your attention to gelatin. It is very important to choose a quality one, otherwise the cake may not work out.

Set the oven to preheat to 170 C.

Soak gelatin (20 g) in warm water (75 ml) until it swells. This process took me about 20 minutes.

Let's prepare the ingredients for making the dough. Separate the whites from the yolks of three eggs. Beat one egg and 3 yolks with sugar (3 tbsp) and salt (1 g - pinch) until thick foam.

Then gradually pour into the bowl wheat flour and thoroughly mix the contents of the dish with a spatula or mixer at low speed.

We transfer the dough into a pastry bag and place the mixture on a baking sheet in a spiral, forming a circle with a diameter of 17-18 cm. There is enough flour base for two such biscuits.

The diameter of the hole in the bag is about 1 cm. A thick bag or file will do instead; you can also use a springform mold of the appropriate diameter.

The iron sheet must be covered before use. baking paper or silicone mat.

Bake the cakes in an oven preheated to 170 C for 15-20 minutes.

Now let's cook sugar syrup. To do this, mix sugar (180 g) with water (45 ml) in a saucepan. We put the dishes on the fire and do not touch them again, otherwise the mixture will not work; if necessary, you can stir only by tilting the container in different directions.

We heat the syrup to 118-120 C, if you don’t have a thermometer, it doesn’t matter, take a regular paper clip, twist a loop out of it, dip it into the syrup, and if you manage to blow a ball out of the rim, then the liquid is ready. I have desired consistency formed 5-7 minutes after the mixture boiled.

Without wasting time, beat the egg white (160 g) until soft peaks form.

Continuing to work with the mixer, gradually pour syrup into the protein foam along the edge of the bowl.

Beat the mixture until stiff peaks form.

We have prepared Italian meringue. And you don't have to worry about using it raw eggs in the dish, everything “bad” died when hot syrup was poured into the mass.

15 minutes have passed since the flour base started baking. We check the readiness of the sponge cake: put a toothpick in it, if it is dry, remove the cakes from the oven. Do not touch them until they have cooled completely.

The next step is to whip chilled heavy cream (400 ml) until stiff peaks form.

Now you need to mix all four components of the soufflé.

First, in a thin stream, while simultaneously using the mixer at low speed, pour gelatin into the Italian meringue. Then add condensed milk in the same way.

At the end, add whipped cream to the bowl and mix the soufflé with a spatula or the same mixer at low speed.

Place the first cooled biscuit in a springform pan or ring. Place half of the soufflé on it, then the second sponge cake and the remaining soufflé.

To make it easier to remove the cake from the mold, it is better to line its sides with cling film.

Place the sweetness in the refrigerator for 3-4 hours, or preferably overnight.

When the souffle hardens and becomes elastic, remove the cake from the mold.

Let's prepare the glaze: put chocolate (90 g) in a dry bowl and melt it in the microwave in pulses for 20 seconds until liquid, then add 1-2 tbsp to the bowl vegetable oil, mix.

With the help pastry bag or use a teaspoon to pour the resulting sweet mass over the surface of the dessert, leaving streaks around the edges if desired.

Decorate the cake to your liking. I put in some sweets and cookies, cut into halves.

This dessert is so light, airy and not cloying that it disappears from the table in a matter of minutes. I didn’t even have time to take a picture of a piece - they ate it all.

And bon appetit to you!

Soufflé Bird's milk is an airy, melt-in-your-mouth delicacy that you simply cannot tear yourself away from. To prepare the most delicate dessert at home, you will need very little time and ingredients.

Souffle “Bird's milk” with gelatin

Bird's milk is a simple and very tasty sweet delicacy that has been loved since childhood. For preparation you need:

4 squirrels;
220 g sugar;
20 g gelatin;
bar of chocolate.

Sequence of actions:

In 100 ml warm water Gelatin is soaked, which after ¼ hour is finally dissolved by steam.
The whites separated from the yolks are thoroughly beaten, after which, with the mixer constantly running, sugar is poured into them in portions.
Eggs and sugar produce a homogeneous, airy white mass.
Next, while whipping, dissolved gelatin is introduced, after which the soufflé is poured into a mold, which is sent into the cold for 20 minutes.
After the specified time, the bird's milk is poured with melted steamed chocolate.
After cooling, the dessert is served with tea.

With agar-agar

The recipe with agar-agar requires the presence of:

7 egg whites;
10 g agar-agar;
250 g sugar;
the same amount of condensed milk;
170 g butter;
pinches of citric acid.

Cooking diagram:

Agar-agar is poured with ½ cup of warm water.
The egg whites are whipped to a fluffy foam, into which boiling sugar and agar-agar syrup is poured in a thin stream while the mixer is running.
After the formation of a dense foam, citric acid is added.
At medium mixer speed, mix condensed milk and softened butter into the egg mass.
The prepared soufflé is poured into a mold, where it is leveled.
The dessert is refrigerated for 2 hours.

Cooking with condensed milk

An interesting variation of everyone’s favorite soufflé, for which you need:

7 proteins;
20 g gelatin;
220 g sugar;
160 g butter;
250 g condensed milk;
3 g citric acid.

Work progress:

Gelatin is diluted in 100 ml of warm water.
Using a mixer, cream is prepared from softened butter and condensed milk.
After swelling, the gelatin mass is placed in a saucepan, where ½ sugar is also added.
The contents are brought to a hot state and set aside.
The egg whites, which were in the refrigerator, are whipped at high speed.
The remaining sugar and citric acid are poured into the stable foam while constantly whipping.
Next, syrup with gelatin and cream are gradually added.
A well-beaten soufflé is sent into the cold to harden.

Souffle “Bird's milk” for cake

Dessert Bird's milk can act as a soufflé for a cake or be consumed on its own. To prepare a universal delicacy, you need to have on hand:

4 squirrels;
8 g gelatin;
100 g sugar;
150 g butter;
250 g condensed milk.

Step by step instructions preparations:

The softened butter is whipped until it acquires a lighter shade, after which condensed milk is added to the butter mass in parts while the blender is constantly running.
Gelatin is poured with 80 ml of water, after which, together with ½ sugar, it is sent to a pan, in which a hot syrup should be obtained.
The egg whites are whipped with the remaining sugar until a thick foam is formed, into which the hot syrup is poured and the butter cream is added.
A lush souffle is laid out in round shape, the diameter of which is equal to the same parameter of the biscuit.
The soufflé is kept in the cold for 20-30 minutes.

Recipe based on cottage cheese

Curd soufflé is prepared from:

400 g low-fat cottage cheese;
100 ml milk;
30 ml honey;
20 g cocoa;
the same amount of gelatin;
150 ml water;
10 g stevia.

When preparing:

A pan of water in which gelatin is diluted is placed on the stove, where it is brought to a hot state so that the gelatin swells.
Cottage cheese is mixed into the container, and then milk is poured.
After the contents are mixed with cocoa, honey is poured.
For sweetness, stevia is added to the homogeneous mass.
The soufflé is thoroughly whipped with a blender, after which it is refrigerated in a convenient bowl for at least 1 hour so that the consistency of the dessert is denser.

How to make it with semolina

To prepare Bird's milk soufflé cake, first you need to prepare tasty layer, which will require:

800 ml milk;
130 g semolina;
300 g butter;
2 times less sugar;
20 g gelatin;
lemon.

Execution technology:

Milk is poured into the pan, sugar and cereal are poured into it, and gelatin, swollen in 100 ml of water, is added.
The contents of the container are boiled over a fire until thickened, after which the base for tender soufflé set aside to cool.
The juice is squeezed out of the lemon and the zest is grated.
Beat the butter for about 5 minutes with the addition of lemon zest and juice.
Custard mixture and butter cream mixed, after which an airy soufflé is whipped using a mixer, which is sent into the cold for 1-2 hours.

Two-layer souffle “Bird's milk”

The original recipe for a two-layer soufflé will captivate with its exquisite appearance and an unusually airy consistency.

To create a dessert you need:

900 g sour cream;
half the amount of cream;
250 g sugar;
15 ml water;
6 sachets of gelatin, 8 g each;
200 ml milk;
100 g cocoa.

Cooking steps:

4 sachets of gelatin are soaked in milk.
After the gelatin swells, the milk is heated in a water bath and poured into a container, which is sent into the cold to harden the soufflé.
From the 2 remaining bags of gelatin, cocoa and water, another one is prepared homogeneous mass, which is also heated and poured into a whipped mixture of methane, cream and sugar.
The resulting soufflé is laid out on the already frozen layer, after which the container is sent back into the cold so that the dessert is completely set.

So, to pamper yourself or your loved ones airy dessert no need to go to candy store or a cafe, just prepare grocery set from the available ingredients and, following simple tips, bring to life one of the recipes for a delicious delicacy.

I made my first cake “Bird's Milk” exactly for this reason. wonderful recipe. I made it using a different recipe with agar, but I didn’t really like it. And my cakes didn’t freeze at all. So for me, the Bird's Milk cake recipe with gelatin is the most reliable. Everything is in moderation here: sugar and creamy taste.

At first it may seem like there is a lot of “body movements”, but the cake is prepared simply and quickly.

You can completely cover the cake with glaze; this time I wanted to cover only the top.

Any biscuit will do. You can do it in one layer or, like me, in two.

This amount makes a small cake. Choose the shape as you wish, what kind of cake you need: flat and large or smaller, but taller.

I won’t write for a long time about the taste, it’s unnecessary, the cake is excellent. Thanks for the recipe to Nina the Supergrandmother.

First, bake the sponge cake.

Beat eggs with sugar into a white fluffy foam. Sift flour with baking powder. Mix gently with a spatula.

Add oil and boiling water. Mix thoroughly with a spatula until smooth.

Place the dough into the mold. Bake the biscuit at 170 degrees until dry.

Cut the cooled biscuit into two parts.

Prepare the ingredients for the cream.

Pour gelatin boiled water. Divide the eggs into yolks and whites.

Beat the yolks with sugar (100 g) into a white fluffy foam. Add milk and flour, beat again.

Place in a water bath. Boil, stirring, until thickened. Cool the cream.

Beat the butter until fluffy.

Add in parts custard, whisking until smooth each time.

Beat the whites with sugar (100 g) until stiff peaks form.

Dissolve gelatin. Add to the whites and beat again. Add in parts butter custard, whisking well each time.

Assembling the cake in springform or a ring. Place a biscuit on the bottom (it should be slightly smaller in diameter than the mold). Place some of the cream on top. Another biscuit.

And the remaining cream. Place the cake in the refrigerator until the cream has completely hardened.

Melt the chocolate in the microwave or in a water bath, add butter and stir. Add hot milk little by little and bring to a liquid consistency.

Cover the cake with frosting. Bird's Milk cake with gelatin is ready for cutting.

Cut the cake with a hot, dry knife.

Bon appetit.