Bird's milk cake. How to make bird's milk at home

One of the most popular desserts among our fellow citizens in the Soviet period was Bird's Milk. This is a delicate protein soufflé in chocolate, the recipe of which has even been patented. When Ptichye Moloko sweets appeared on sale, many housewives tried to buy several boxes, because it was difficult to find a more desirable present. When buying a cake for the holiday, the choice of many sweets also fell on a cake with a mysterious and fabulous name. Similar desserts were prepared at home and the deficient agar-agar thickener was replaced with ordinary gelatin. Now such sweets are not inaccessible, they are sold in many stores and are relatively inexpensive, but "Bird's milk", made at home, for some reason turns out to be tastier than purchased. A culinary specialist with very little experience can prepare such a delicacy. It is only important to know the features of the technology and exactly follow the recommendations that accompany the selected recipe.

Cooking features

Despite the fact that "Bird's milk" is actually one of the most delicious desserts and is considered by many to be the pinnacle of culinary art, making it at home is not so difficult. Knowing some points will allow even a novice hostess to cope with this task.

"Bird's milk" is not just a soufflé, it has a denser consistency. To obtain it, gelling components are introduced into whipped proteins. A more even structure allows you to get agar-agar, which solidifies already at room temperature, but more accessible gelatin is more often used. When using agar-agar, it must be remembered that, when cooled to a temperature below 40 degrees, it will thicken excessively, it must be used hot. If you use gelatin, you first need to dilute it with cool water, then dissolve it, heating it, but trying not to let it boil for a long time. If you boil the gelatin for 5 minutes or more, it will no longer be possible to thicken the soufflé with it. By following the instructions on the packaging with the selected thickener, you will avoid mistakes and get the expected result.
In order for the proteins to beat better in a thick foam, they must first be cooled. If the bowl in which they are placed is greasy or damp, they will not be able to beat. It is also important to ensure that the yolk does not mix with the protein mass.
Sugar is introduced into the protein mass in parts after it has been whipped into a thick foam. It will dissolve faster and better if ground to a powder. You can do this with a blender or coffee grinder. The latter method is a little more convenient.
Traditionally, the Bird's Milk cake is made with biscuit cakes. If you are preparing a dessert according to a traditional recipe, you will need a lot of proteins. So that the yolks from the eggs used for the soufflé are not superfluous, it is advisable to choose a biscuit recipe on yolks for making cakes. If the filling does not require eggs or they are used for it as a whole, then it is better to bake a biscuit from dough made on whole eggs.
The classic dessert "Bird's Milk" is covered with chocolate icing. It can be prepared according to different recipes: from chocolate, cocoa powder, with the addition of butter, cream, sour cream. You can choose any recipe, taking into account your taste preferences and the products available in the house.

The filling for the traditional version of the Bird's Milk dessert is made from condensed milk and whipped proteins, but modern confectioners also prepare it from other products. In particular, soufflé options such as cottage cheese and semolina are popular. Each version of the dessert has its own characteristics of preparation. Only strict adherence to the recommendations that accompany a particular recipe will help to avoid mistakes.

A simple recipe for sweets "Bird's milk"

Calorie content of the dish: 2177 kcal, per 100 g: 387 kcal.

egg whites - 4 pcs.;
gelatin - 10 g;
water - 100 ml;
powdered sugar - 60 g;
chocolate - 180 g;
butter - 120 ml.

Cooking method:

Separate the whites from the yolks, refrigerate.
Pour gelatin with boiled water, cooled to room temperature.
Whip the whites into a thick foam. Continuing to beat, spoon in powdered sugar.
Heat the water with gelatin in a steam bath, stirring until the gelatin is completely dissolved. You can heat it not in a bath, but on a stove, but on a very slow fire, not allowing the water to boil.
Carefully fold the protein mass into the gelatin.
Break the chocolate, combine with butter and melt. Pour half or a little less of the melted chocolate into the bottom of the molds. Place in the refrigerator or even the freezer for a while to set the frosting.
Put the prepared soufflé on the chocolate icing, fill it with the remaining chocolate, reheating it if necessary.
Put the candy molds back in the fridge and wait for them to harden completely. This time you can’t put the dessert in the freezer, let it freeze in the main chamber of the refrigerator.

This dessert can be prepared by an inexperienced cook. Even young confectioners, hosting the kitchen, are able to please themselves and their parents with this delicate delicacy.

The classic recipe for the cake "Bird's milk" (on agar-agar)

Calorie content of the dish: 7036 kcal, per 100 g: 354 kcal.

chicken egg - 7 pcs.;
sugar - 0.37 kg;
butter - 0.3 kg;
cream - 0.2 l;
wheat flour - 160 g;
water - 100 ml;
agar-agar - 10 g;
condensed milk - 0.25 l;
citric acid - 3 g;
vanilla sugar - 5 g;
baking powder for dough - 5 g;
bitter chocolate - 0.2 kg.

Cooking method:

Take the butter out of the fridge ahead of time to soften it.
Separate the yolks from the whites. Put the whites in the refrigerator temporarily.
Add half a glass of sugar and vanilla sugar to the yolks, grind almost white.
Add 100 g softened butter. Beat with a mixer until you get a mass that resembles cream in consistency.
Sift flour, mix with baking powder. Pour into the prepared creamy mass and beat until a homogeneous dough is obtained.
Place the dough into a baking dish. In order not to damage the cake when removing it from the mold, use a detachable container or one made of silicone. The optimal mold diameter is 26 cm, but a slightly smaller container can be used.
Preheat the oven to 200 degrees, put the dough into it, bake it for 20 minutes.
Let the cake cool slightly, run a knife or spatula along the sides of the mold, open it and remove the cake. Cut it lengthwise to get 2 cakes.
Boil water, dilute agar-agar with it, let it stand for 10-15 minutes. Mix with the remaining sugar and boil the syrup.
Beat the whites, adding citric acid to them, into a thick foam.
Continuing to beat, in a thin stream, pour hot syrup into the protein mass.
Gradually add 170 g of butter, then condensed milk.
Wash, dry, assemble a detachable form. Put one cake on the bottom of it, put half of the soufflé on it, cover with the second cake. Lay out the remaining souffle, smooth it with a knife.
Put the dessert in the refrigerator, leave it to cool for 3-4 hours.
Break the chocolate, put the remaining butter on it. Boil the cream, pour over the chocolate, mix well immediately so that the chocolate and butter dissolve completely.
Pour the creamy chocolate mixture over the cake, after transferring it from the mold to the dish.
Place in the refrigerator and wait for the frosting to harden.

Homemade cake "Bird's Milk", prepared according to this recipe, is almost indistinguishable from the dessert, which was prepared in Soviet times in accordance with GOST.

Cake "Bird's milk" with semolina

Calorie content of the dish: 9221 kcal, per 100 g: 335 kcal.

chicken egg - 6 pcs.;
flour - 0.35 kg;
sugar - 0.55 kg;
milk - 0.5 l;
cocoa powder - 60 g;
sour cream - 40 ml;
semolina - 60 g;
lemon - 2 pcs.;
butter - 0.6 kg.

Cooking method:

Pound the eggs with 300 g of sugar, beat with 300 g of softened butter, add the sifted flour to them, prepare the dough.
Divide the dough into two approximately equal parts, bake the cakes.
Boil semolina in milk. Add the remaining oil to it, beat.
Continuing to beat, add 200 g of sugar, then juice squeezed from lemons.
Put the cake on the dish, cover it with semolina soufflé. Cover with second layer.
Heat the sour cream, the remaining butter, 50 g of sugar and cocoa, stirring until they turn into a homogeneous mass.
Cover the cake with the resulting icing.

Put the cake in the refrigerator for several hours. The cake has a unique taste, it turns out especially satisfying. If you offer it to children for breakfast, they will surely get up from the table full and not hungry for a long time.

Curd cake "Bird's milk"

Calorie content of the dish: 4680 kcal, per 100 g: 251 kcal.

dark chocolate - 100 g;
dry breakfasts "Nesquik" - 100 g;
butter - 100 g;
water - 0.25 l;
cocoa powder - 60 g;
cream - 0.35 l;
sugar - 0.35 kg;
gelatin - 50 g;
cottage cheese - 0.5 kg.

Cooking method:

Grate chocolate and butter, melt them in a water bath, mix with dry breakfasts, put the resulting mass in a detachable baking dish, put in the refrigerator.
40 g of gelatin pour 100 ml of water. Warm up in the microwave or steam bath.
Combine cottage cheese, 200 ml of cream and the same amount of sugar. Whisk with a blender.
Continuing to beat, add gelatin. You can add a pinch of vanilla.
Put the souffle on the prepared cake, put the dessert in the refrigerator again.
Dissolve 10 g of gelatin in 20–30 ml of water.
Separately, mix the remaining cream, water and sugar, as well as cocoa powder. Warm up while stirring.
Enter gelatin, mix well.
Pour over soufflé, smooth out.

After that, the cake should again stand in the refrigerator until all its layers have hardened. Now you can remove the hoop, carefully transfer the dessert to a dish and serve. The recipe is good because it allows you to cook the Bird's Milk cake without using the oven. This variant of "Bird's Milk" is the most useful.

Video: soufflé cake "Bird's milk" on gelatin

"Bird's milk" was once one of the most popular desserts in our country. Now he has to compete with other sweets, but he still has a lot of admirers. At home, you can cook both sweets and the Bird's Milk cake, as well as make a healthy dessert according to non-traditional recipes (with semolina, cottage cheese).

Cake "Bird's Milk" is a light, delicate and airy dessert created by the confectioners of the Prague restaurant in 1980. Interestingly, this is the very first patented Soviet cake for which a copyright certificate was obtained. Eyewitnesses say that when it was sold in a confectionery on the Arbat, a long queue lined up, almost like a mausoleum. For a long time, the method of making the cake was kept secret, but soon the housewives invented their own recipe for the Bird's Milk cake, which can be prepared at home. This recipe cannot be called simple, but the homemade delicacy is much tastier than the factory one - tested on personal experience! It remains to figure out how to make "Bird's Milk" on your own, so that it turns out no worse than in "Prague"!

"Bird's milk" according to GOST and without GOST

This dessert is made on the basis of a delicate biscuit, a soufflé of whipped proteins and chocolate icing. A standard biscuit is made simply - from sugar, eggs and flour, but you will have to work hard with cream. To prepare it, you will need egg yolks, sugar, milk, gelatin, butter, whipped proteins, flour, semolina or crackers. In some recipes, gelatin is replaced with agar-agar or starch. For chocolate icing, you will need milk, cocoa, butter and sugar. Sometimes berries, lemon, fruits and nuts are added to the cake. The principle of preparation is not complicated: cakes are baked, layered with cream and filled with glaze, after which the dessert remains in the refrigerator until the cream hardens. If you add cocoa to the biscuit dough, the cake will look like a zebra in the cut!

How to make Bird's Milk cake: secrets and tricks

Sift the flour before kneading the dough so that it is enriched with oxygen, and the biscuit is fluffy and tender. Some housewives sift the flour twice, because the more magnificent the pastries, the better! When working with gelatin, never bring it to a boil, otherwise its gelling properties will disappear and the soufflé will not harden. If you soak gelatin in juice or compote, the taste of the cake will be brighter and more unusual. In addition to soufflé and glaze, you can additionally prepare butter cream and decorate the top cake with it - it will turn out tastier and more interesting.

There is another valuable tip from experienced confectioners - if the whites are separated from the yolks the day before the cake is made and cooled well, the whites will whip faster and easier, and the soufflé will delight you with its lightness and openwork texture. For juiciness and piquancy, the cakes can be soaked in sweet syrup or fragrant alcohol, and then covered with a soufflé.

"Bird's milk" is a special cake, during the preparation of which it is necessary to observe the correct proportions of products, otherwise it may not work out. The concept of "by eye" does not work here!

Cake "Bird's milk", recipe with photo step by step

We talked about theory, now it's time for practice. The recipe according to GOST is perfect for the first experiment, and even the most capricious sweet tooth will like the result!

1. Beat 4 eggs and 200 g sugar for 10 minutes.

2. Pour in 160 g of flour and stir the dough until smooth.

3. Lubricate the baking dish with butter, sprinkle with flour or semolina, pour out the dough and bake the biscuit until done, which is checked with a match. The match immersed in the cake should remain dry. On average, one cake is baked in 15-20 minutes at a temperature of 200 ° C (be guided by your own oven and its temperature regime).

4. Cut the slightly cooled biscuit into two thin cakes.

5. Pour 40 g of gelatin into 150 ml of warm water.

6. Mix 10 chilled yolks with 200 g of sugar and beat them with a mixer until they turn into a white fluffy mass.

7. Pour 200 ml of milk into the yolks and place the saucepan in a water bath.

8. Heat the milk-egg mixture until it doubles in volume and bubbles appear on the surface. Cool down the cream.

9. Beat 300 g of soft butter with a mixer and gradually add the custard mass of milk and yolks to it, one tablespoon at a time.

10. Heat the gelatin in a water bath until it becomes transparent and cool.

11. Beat 10 proteins with a mixer until fluffy foam, gradually adding 150 g of sugar until you get a meringue.

12. Pour the gelatin in parts into the protein mass, continuing to beat.

13. Place the cake in the form, put the cream on top and cover with the second cake. Place the cake in the refrigerator overnight.

14. Prepare the glaze from 3 tbsp. l. milk, 100 g sugar, 5 tbsp. l. cocoa and a pinch of vanilla. Mix the ingredients and heat the glaze in a water bath until the sugar is completely dissolved.

Cover the cake with chocolate icing, put on tea and call the guests!

"Bird's milk" with semolina

Despite the fact that many do not like semolina porridge, this recipe has already been appreciated by many gourmets, moreover, semolina porridge is practically not felt in this cake.

For the biscuit, mix 150 g of melted butter with 200 g of sugar, rub well and beat with a mixer with 3 eggs. Now pay off 1 tsp. soda with a couple of tablespoons of water mixed with vinegar, pour in sugar and eggs, add 160 g of flour and mix well. The dough is ready! Divide it in half, add 3 tsp to one part. cocoa, stir well again and bake two cakes in a mold greased with butter and sprinkled with breadcrumbs. The baking time for one cake is 20 minutes at a temperature of 200°C. While the cakes are cooling, prepare the cream.

Cook semolina porridge from 400 ml of milk and 3 tbsp. l. semolina, let it stand, and at this time grate half a lemon and add to semolina. Rub well 300 g of soft butter and 100 g of sugar, and then mix with semolina. Beat the cream with a mixer for greater tenderness and airiness.

For glaze, combine 2 tbsp. l. sour cream, 2 tbsp. l. cocoa, 3 tbsp. l. sugar and heat over a fire in a saucepan. As soon as the mass boils, add 1 tbsp. l. butter, bring back to a boil and let the glaze thicken.

Cut the cooled cakes in half again, and then assemble the cake, alternating dark and light biscuits, smearing each cake with cream. You don’t need to cover the top cake with cream - just pour it with glaze and hold it in the cold for several hours. Top with crushed peanuts.

Semolina porridge perfectly replaces the soufflé and gives the dessert a pleasant creamy taste and aroma.

"Bird's milk" with ice cream

This cake is easier to prepare than the classic "Bird's Milk", but it turns out no less tasty - and all because of the ice cream, which turns any dessert into a real delicacy. The taste depends on the type of ice cream, so you can endlessly experiment with this recipe.

So, mix 300 g of any ice cream and 180 g of melted butter, then slightly heat the mixture over a fire to make it homogeneous. Add 550 g of dry cream, mix everything thoroughly and put the cream in the refrigerator - the longer it stays there, the tastier the cake will turn out.

For the biscuit, beat together 200 g of soft butter and 200 g of sugar, and then beat in 4 eggs one at a time and a few drops of vanilla extract. Gradually add 280 g of flour mixed with 1 tsp. baking powder, and knead a smooth and uniform dough. Bake the biscuit in a greased form - at a temperature of 170 ° C for about 45 minutes.

While the cake is baking and cooling, soak 45 g of gelatin in a small amount of hot water, stir and cool. Pour the slightly cooled but still warm gelatin into the buttercream and mix well.

And now put the biscuit in the mold, cover it with soufflé cream and pour over the chocolate icing. To do this, heat 200 g of chocolate, 55 g of butter and 50 ml of cognac in a steam bath, pour the mixture onto the cake, decorate it with marshmallows and chocolate chips and refrigerate.

If you are preparing a cake for children, replace the cognac with sweet fruit syrup - it will turn out just as delicious!

"Bird's milk" with condensed milk and chocolate

This cake is lighter and healthier because instead of gelatin, it uses agar-agar, obtained from brown and red seaweed. Agar has excellent gelling properties and an airy texture.

Take 4 eggs, separate the whites from the yolks, brew 300 ml of green tea with jasmine, sweetening it with 100 g of sugar. Beat 4 egg yolks with 350 g of sugar and a pinch of vanilla until fluffy, then add 50 g of flour and beat again. Lubricate the form with oil, lay out the dough and bake the biscuit for 20 minutes at a temperature of 190 ° C.

It's time to make the soufflé. Soak 5 g of agar-agar in 200 ml of jasmine tea for about half an hour, while whisking ¾ cans of condensed milk and 180 g of soft butter into a smooth cream. Bring the tea infusion with agar to a boil and simmer for a few minutes.

Beat 4 egg whites with 1 tsp. chopped lemon zest and, without stopping whisking, pour in the jasmine syrup with agar. Mix the resulting mass with buttercream.

Put the soufflé on a biscuit and refrigerate for half an hour. Melt 100 g of milk chocolate in a water bath and pour over the dessert. Put the cake in the fridge overnight and have a feast!

On our site you will find recipes for "Bird's Milk" at home, photos of which will inspire you to culinary exploits. Enjoy delicious recipes, treat loved ones and enjoy life!

When I decided to bake "Bird's Milk", then, of course, I scrolled through the Internet. Oh my God! Perhaps no cake can boast of so many "real" and "correct" recipes. Starting from a cake of seventeen eggs and ending from memory, apparently rewritten by the journalist, the "original" recipe of Guralnik. In general, a terrible thing. In no way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
History. The cake was invented by Vladimir Guralnik, a confectioner from the Prague restaurant. Again, a lot of speculation. A typical example: Guralnik made a revolution using agar, but no one used agar in the confectionery industry, only gelatin. I'll tell you right now - it's nonsense. The confectioner borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. And gelatin, just, was not used in our industry, since it loses its properties when heated. Agar was produced quite a lot, and not only soufflés were made with it, but also creams, the same Charlotte or protein.

By the way, the souffle was a guest, and it is part of 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 ordered books.

About technology. Whipped proteins brewed with agar-treacle-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and poured over the proteins, as in the preparation of Italian meringue. True, in the Italian meringue, the syrup is heated to 120C, but in our case, the agar at this temperature loses its gelling ability. Since starch syrup is almost impossible to get (what a Soviet word, alas!) You can replace it with sugar. What will change? Only the fact that the molasses prevented the sugaring of the syrup, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will boil only up to 110C.
By the way, many recipes from the Internet are just guilty of this - molasses was simply deleted from the list of ingredients, respectively, it takes longer to boil the syrup, and there is less sugar per protein.
Agar hardens, unlike gelatin, already at 40C. Therefore, butter with condensed milk must be mixed into proteins quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disturbed.

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. Agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to an already prepared solution.

In general, the souffle is very easy to prepare, and (with 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 finished sugar syrup, cooling it down a bit. Though I haven't tried it myself.

Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Souffle:
2 proteins (60g)
460g sugar
140ml water
1\2 tsp citric acid
4g (2tsp without slide) agar
200g butter
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g butter

shape with a diameter of 25cm or more
extract can be replaced with vanilla sugar, ground into powder

Korzhi. The dough is like a cake. Beat butter with fine sugar, add eggs, vanilla and beat until sugar dissolves white.

Add flour and knead the dough.

Spread in two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big - cut immediately. Cool without removing from paper.

Put the cooled cake in the form and start preparing the soufflé.
Soak agar in 140 ml of water for several hours.

Butter and condensed milk for cream should be at room temperature. Whisk them until creamy, add the vanilla extract and set aside (not in the fridge).

Bring the water with agar over low heat to a boil, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Pour in the sugar.

Put on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and a white foam appears, remove from heat.

Spend a test on the thread - tear off the spatula from the surface of the syrup, a thin thread will be pulled behind it. This means the syrup is ready.

Cool the syrup down to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a firm pattern appears on the surface. Add citric acid and beat until thick.

Pour hot syrup into the proteins in a thin stream, the mass will increase greatly in volume.

Beat until stiff.

Stir in the butter and condensed milk by turning the mixer on low speed. Once mixed, the soufflé is ready.
Pour half of the soufflé into the crust...

Place another cake layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.

Melt chocolate with butter and pour frosting over cake. Let it freeze.

Draw a picture if necessary.

Run a knife around the edge of the cake and open the shape. 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 more dense, viscous, and not even a soufflé at all, but the taste is the same! Only in the boiled syrup it will be necessary to add half a teaspoon of citric acid and boil to 117C (soft ball, details about it in the lipstick recipe). Pour the proteins with syrup, cool to 30-36C and stir in the butter-condensed cream so that it does not melt. By the way, I like this much more!
Who cares, the technology of making a cake with gelatin.

You can please yourself and your family with different dishes, but no one will refuse a sweet and tasty dessert that will be prepared with their own hands. Homemade bird's milk cake has many interpretations, recipes vary both in the way of preparation and in the ingredients.

Cake history

The long history of bird's milk cake suggests that it was popular many centuries ago. Classic recipes for a bird's milk cake have come down to us, but they, adapting to the modern rhythm of life, have undergone changes in the recipe. This became relevant with the development of the technical equipment of the kitchen (bread makers, multicookers, gas and electric ovens). But the classics prevail in the manufacture of this dessert.

How to make a bird's milk cake according to a traditional recipe?

The dessert itself is a delicate souffle, which is located on a biscuit cake (there may be several of them - base + top, base + middle + top).

The classic recipe contains the following soufflé ingredients:

sugar;
butter;
eggs;
cream, milk.

The main components for a biscuit cake are:

eggs;
flour;
sugar.

Having such products, you can start cooking to get a delicious and delicate dessert.

Biscuit for cake bird's milk

Ingredients:

Flour - 1 cup;
Egg yolks - 7 pieces;
Sugar - 0.5 cups;
Butter - 100 grams (soft, room temperature).
Vanilla sugar, baking powder - 1 teaspoon each.

This bird's milk cake recipe is used with gelatin, but in different versions it also contains agar-agar. Gelatin is a more affordable component to use.

For a soufflé you need:

Egg whites - 7 pieces;
Bulk gelatin - 20 grams;
Butter - 170 grams;
Sugar - 1 cup;
Condensed milk - 200 grams;
Vanilla sugar - 1 teaspoon;
Citric acid - 0.25 teaspoon.

Having found the necessary components, we prepare a bird's milk cake.

Bird's milk cake step by step recipe:

Separate egg yolks from whites. Combine the yolks with the indicated amount of sugar (half a cup) on the bird's milk cake cake.
Beat white sugar and yolks, add butter. Mix well.
Mix vanilla sugar, baking powder with flour. The resulting mixture is gradually introduced into the beaten yolks. To stir thoroughly.
Prepare a detachable baking dish - cover the bottom with parchment paper, grease the edges of the form with butter. Pour the batter into the mold and smooth out.
In a preheated oven to 200 degrees, send the form with the dough, bake for 17-20 minutes. After baking, leave the finished cake in the form for about 20 minutes. After that, release the cake from the mold. Let cool completely. Next, divide the biscuit in half.
While the cake is cooling, you can start preparing bird's milk soufflé for the cake.
Pour gelatin over half a glass of water. Leave for 10 minutes. Then pour into a saucepan, put on fire, stirring, bring to 50 degrees or until the gelatin grains are completely dissolved. Set aside.
Beat butter until fluffy, add condensed milk. Mix.
Beat egg whites with citric acid until stiff foam. Add sugar and vanilla sugar. Beat well.
Without stopping whipping, add gradually cooked gelatin, then creamy mass. Mix well. The soufflé is ready. It remains to make a cake.
In the form where the biscuit was baked, put one part of the cake. Pour half of the prepared soufflé on top.
Cover with the second half of the cake, pour the rest of the soufflé. Place the cake in the refrigerator to set for an hour and a half.
Remove the cake from the refrigerator, carefully separate it from the walls of the mold with a knife, remove it.

You can decorate with chocolate, whipped cream.
It was a classic bird's milk cake. The following recipes vary as ingredients for making a biscuit or soufflé.
The bird's milk cake according to GOST has a recipe that is similar to the classic version, only the number of ingredients taken and the use of agar-agar instead of gelatin differ.

Recipe according to GOST

Cake layers:

Butter - 100 grams;
Sugar - 100 grams;
Flour - 140 grams;
Egg - 2 pcs.

Souffle:

Egg white - 2 pcs;
Sugar - 460 grams;
Citric acid - ½ teaspoon;
Agar-agar - 2 teaspoons (replacement - 5 grams of gelatin);
Butter - 200 grams;
Condensed milk - 100 grams;
Vanilla sugar - 1 teaspoon.

Although the layout has differences in quantity, the cooking process does not differ from the classic version of the cake.

Modern interpretations of bird's milk cake

The use of semolina, fruit, or the lack of baking are just some of the things that can separate a classic cake from possible variations.

Bird's milk cake with fruits

The cake is prepared in the same way as in the version with the classic recipe. You can take one part of the biscuit, or two. But the soufflé can have features.

Soufflé cake bird's milk with strawberries and bananas

Components:

banana - 1 pc.;
sugar - 100 g;
cake bird's milk with semolina - gelatin - 20 g;
eggs - 7 proteins;
oil - 150 g;
condensed milk - 380 g (one can);
strawberries - 150 g.

Cooking:

Souffle is made in the same way as in the recipe with a traditional cake. Only at the stage, before pouring the soufflé into the mold, a banana and sliced \u200b\u200bstrawberries in the same way are added with detailed half rings.
Fruit options can be either a banana with strawberries or berries (raspberries, currants, blueberries, and others). Bird's milk cake with lemon will also be the highlight of any table.
Bird's milk cake with condensed milk is prepared quite often. Thanks to condensed milk, the soufflé is cohesive and elastic and tasty.
A bird's milk diet cake is prepared according to a similar recipe, using a sweetener instead of regular sugar, and do not put condensed milk.

Bird's milk cake with semolina

It is not always possible to find the necessary ingredients for standard cake options in the refrigerator. Semolina will come to the rescue.
For the cake, classic ingredients are used, but on the soufflé side, there is a cardinal change in the recipe.

For the semolina soufflé:

semolina - 130 g;
milk - 750 g;
sugar - 160 g;
butter - 300 g.

Bird's milk cake can be prepared with semolina and lemon. To do this, you need the zest of 1 lemon.

Cooking:

In order not to hear signs of semolina in the soufflé, the cereal must be ground in a coffee grinder to the level of flour before being steamed in milk.

Combine milk and sugar, put on fire. After boiling, add semolina. Wait until it starts to thicken while stirring. Remove from fire.
Remove the zest from the lemon, add to the semolina mixture. Squeeze juice from lemon.
Beat butter until fluffy, pour lemon juice into it.
Mix semolina mixture with buttercream. Beat well.

Decoration - melted chocolate, which is poured over the finished cake.
Bird's milk cake with semolina has a simpler recipe that can be repeated many times.
Bird's milk cake from semolina does not require the addition of gelatin or agar-agar, since semolina itself gives a thickening effect.

The bird's milk cake recipe can really be done at home. Having the necessary products and an oven, you can pamper yourself and your family with such a delicacy. But what if there is no oven or it does not function as we would like? You can make a bird's milk cake without baking, the recipe is below.

Bird's milk cake without baking

Not subjecting the dessert to heat treatment is possible if it is made entirely with jelly. It will turn out such a kind of jelly cake.

Ingredients:

sour cream - 1 liter (fat content 25% or 30%);
milk - half a liter;
sugar - 1 cup;
bulk gelatin - 50 grams.
For decoration - 1 bar of chocolate (100 grams).

Cooking:

Pour gelatin into a bowl and pour 100 ml of milk. Stir, let stand for 10 minutes.
Add sugar to sour cream, beat with a mixer. While whisking, pour in the milk.
Gelatin put on fire, melt. Pour into sour cream mixture.
Divide the mixture into two equal parts (you can vary). Pour melted dark chocolate into one part, and do not touch the other. Mix the chocolate part well.
Prepare a form. Pour there the right amount of a mixture of the same color (you can make it in two parts, or you can alternate it in several layers). Send to the refrigerator for 1.5-2 hours.
When the first layer hardens, pour the second. Again send to the refrigerator. And so on, if the cake is planned in several layers.

Such a dessert is prepared, albeit for a long time, but the final result will definitely please.
Bird's milk cake can also be prepared in a slow cooker if it is not possible to use the oven.

Bird's milk cake in a slow cooker

For ease of preparation of a biscuit in a slow cooker, fewer ingredients are used than with the traditional interpretation.

Necessary components for the cake:

egg - 3 pcs.;
sugar - 6 tbsp. l.;
flour - 6 tbsp. l.

For the soufflé, ingredients are used that are part of the traditional soufflé from the first recipe.
To prepare a cake for baking in a slow cooker, you must thoroughly mix all the ingredients (it is better to use a mixer).
Pour the dough into the multicooker bowl greased with butter. Set the “baking” mode (or a similar program), a timer for 40 minutes (many models have an automatic calculation of the time for a specific program to work). After baking, allow the cake to cool, then remove it from the bowl and form the cake. Decorate with whipped cream or chocolate.

Bird's milk cake without eggs

To make a cake without a single chicken egg, you will need:

For the crust:

sour cream - 1 tbsp.;
flour - 1 tbsp.;
sugar - 1 tbsp.;
cocoa powder - 1 tbsp,
soda - 0.5 tsp

For the soufflé:

milk - 1 tbsp.;
butter - 200 g;
semolina - 2 tablespoons;
sugar - 1 tbsp.;
juice of half a lemon.

The process of making a cake is similar to that offered on semolina. Only eggs will be missing.

Bird's milk cake with mascarpone

This amazing and sophisticated version of the cake is easy to prepare if you have the following products:

For the crust:

the classic version of the biscuit dough.

For the soufflé:

Mascarpone cheese - 800 g;
dessert wine - 4 tbsp. l.;
water -350 g;
eggs - 10 pcs (squirrels);
sugar - 600 - 700 g;
lemon juice - 20 ml;
agar-agar - 10 g.

The cake is baked according to step by step instructions.

Soufflé is prepared like this:

Soak agar-agar in water for a couple of hours, put on fire until completely dissolved with the addition of sugar.
Whisk the whites and add them to the syrup;
Add wine, mascarpone, lemon juice to the mixture and beat well (about 1 minute).

The soufflé is ready. Form into a cake and refrigerate for an hour and a half. A decoration option will be pouring with melted chocolate, or with a mirror glaze.
It is also customary to serve with such a glaze ", which has an almost identical soufflé recipe. Only chocolate of different cocoa content is used.

Cake "Bird's milk" with its delicate and mild taste is highly appreciated by all lovers of desserts. Nobody knows why it's called that. But this has been the custom since the distant Soviet times. Baking this cake can be timed to coincide with any family holiday.

bird's milk

The cake prepared by you according to this recipe will turn out to be a delicate cream soufflé with the taste of ice cream. Everyone will love it, especially your kids. Treat your guests and loved ones.

Ingredients

Servings: - + 8

Wheat flour 1 glass
Wheat flour (in cream) 1 tbsp
Egg (in biscuit) 4 things.
Egg (in cream) 7 pcs.
Sugar 1.5 glasses
Sugar 1 glass
Milk 2/3 cup
Gelatin 25 gr.
Butter 200 gr.
For glaze:
Butter 100 gr.
Vanillin 1 pinch
Warm water 100 ml
cocoa powder 4 tbsp
Sugar 100 gr.

12 o'clock 0 min. Seal

Your beautiful dessert is ready. Bon appetit!

Cake pigeon's milk"

A recipe for a classic soufflé cake is proposed with minor changes in the composition of the products: gelatin instead of agar-agar and a reduced amount of sugar. Given the modern availability of products, a delicious cake can be prepared at home.

Ingredients:

For the crust:

Eggs - 2 pcs.
Sugar - 50 g.
Vanilla sugar - 1 tsp
Wheat flour - 50 g.
For impregnation:
Drinking water - 30 ml.
Sugar - 1 tsp

For the soufflé:

Egg whites - 3 pcs.
Sugar - 250 g (+ 80 g of water).
Butter - 200 g.
Condensed milk - 100 g.
Gelatin - 15 g.
Lemon juice - 1 tbsp. l.
Vanilla sugar - 1 tsp
Salt - 1 pinch.
For glaze:
Dark chocolate - 100 g.
Butter - 50 g.

Cooking process:

First prepare the crust. Beat with a mixer until airy eggs with ordinary and vanilla sugar. Beat for at least 5 minutes.
Sift the flour in small parts into the resulting foam, gently mixing the dough so that it does not settle and retain splendor.
To bake the cake, take a split form, cover it with baking paper and grease well with oil. Put the dough evenly into a mold and bake in an oven preheated to 180 degrees.
The cake baking time is 10-15 minutes. Use a wooden stick to check the cake for dryness and readiness. Cool the baked cake.
Remove the cake from the mold, carefully separating it from the edge of the mold with a knife. Rinse the mold ring, it will still be needed. Place the cake on a flat plate and pour over the glaze. Reinstall the ring.
Leave the butter at room temperature until softened. Beat the butter with a mixer, pouring a little condensed milk into it. Set the whipped mass aside.
Pour cold water into gelatin and leave for a while to swell. The time is indicated in the instructions.
Now prepare the sugar syrup. Take a saucepan with thick walls and pour sugar into it.
Add drinking water to sugar. The ratio of water and sugar, according to the classic recipe, should always be 1.5 parts water and 1 part sugar. This process continues for 10 minutes.
On medium heat, heat the syrup to 110 degrees. This requires the presence of a kitchen thermometer, since it is difficult to catch the moment when the syrup is ready by eye, and you can ruin everything.
Pour salt, vanilla sugar and lemon juice into egg whites. Beat the whites with a mixer until “strong” state. Remember that the whisks and whisks of the mixer must be free of fat and dry, otherwise you will not get the desired taste and consistency of the soufflé.
Remove the hot syrup from the heat and slowly, along the side of the bowl, pour it into the protein mass, continuing to beat everything with a mixer for 10 minutes. Subject to all the rules, you should get a thick cream of a uniform consistency.
Add butter cream in small portions to the resulting cream, continuing to beat with a mixer at the lowest speed, only until the components are mixed.
Place the swollen gelatin on a small fire or a water bath and stir until completely dissolved.
Cool the gelatin and, continuing to beat, slowly pour into the cream. The cream will become a little liquid, this is normal.
Pour the resulting cream onto the cake, smooth the top, refrigerate for 2-4 hours.
Now prepare the icing for the cake. Break the chocolate into small pieces, mix with butter and place in a "water bath" or a small fire, stirring until smooth.
Cool the icing and pour it over the cake. We put our work in the refrigerator.

You doubted, but you succeeded. Bon appetit!

Cake "Chocolate Bird's Milk"

We offer you a recipe for an unusual cake "Bird's milk". Everything is chocolate in it: biscuit, cream, and icing. Just a chocolate dream. Surprise your loved ones!

Ingredients:

Large eggs - 2 pcs.
Sugar - 75 g.
Wheat flour - 40 g.
Cocoa powder - 20 g.

For the soufflé:

Agar-agar - 8 g.
Water - 140 g.
Sugar - 300 g.
Egg whites - 2 pcs.
Butter - 200 g.
Condensed milk - 100 g.
Bitter chocolate - 100 g.
Cocoa powder - 2 tsp
Vanilla sugar - 1 tsp

For glaze:

Bitter chocolate - 80 g.
Butter - 40 g.

Cooking process:

Put agar-agar in a saucepan and cover with cold water for 30-40 minutes. You cannot replace agar-agar with gelatin in this recipe.
Prepare a biscuit. To do this, break the eggs into a separate bowl and add sugar.
Beat eggs and sugar with a mixer for 6-7 minutes until a thick and fluffy foam.
Mix flour with cocoa powder and sift through a sieve into beaten egg whites.
Mix the resulting mass with a whisk until smooth.
Line the baking dish with parchment paper and grease it with oil. Carefully pour the dough into the mold.
Preheat the oven to 180 degrees and bake the biscuit for 12-15 minutes, checking the readiness with a wooden stick.
We take out the baked biscuit from the mold and cool it on a wire rack. If desired, you can cut it with a thin knife into two parts.
Line the sides of the pan with parchment paper so you can easily remove the finished cake, and place the biscuit in the pan.
Now we need to prepare the soufflé. Melt the chocolate in any way, just do not overheat.
Beat the softened butter with the addition of vanilla sugar with a mixer in any container for 2-3 minutes until fluffy.
Pour in the buttermilk and continue whisking.
Add chocolate and cocoa powder to the same place and beat the chocolate cream until smooth. Leave the cream aside.
Put agar-agar on medium heat, add sugar and cook, stirring for 4-5 minutes. The sugar needs to be completely dissolved. Remove syrup from heat and cool slightly.
Beat 2 squirrels until thick and dense foam.
Slowly add the syrup to the whipped proteins, continuing to beat the mass with a mixer until a soufflé with a firm and dense consistency is obtained.
At the end of whipping, add in small portions of chocolate cream.
Pour the chocolate soufflé over the biscuit and smooth its surface. Place your cake in the refrigerator for 2-3 hours.
Prepare the icing for the cake. Break the chocolate into small pieces, mix with butter, melt until smooth and cool slightly.
Remove the cake from the refrigerator, place on a large flat dish and remove the sides of the form. Apply chocolate icing to your cake.
You can decorate the cake as you wish. Let the glaze dry for a while.

Serve "Chocolate bird's milk" to the table. Happy tea!

A step-by-step recipe for a cake "Bird's milk" with gelatin

You are offered a recipe for a cake, to which the airy and most delicate filling quickly brought great popularity. And it’s also easy to make at home.

Ingredients:

For cream:

Eggs - 10 pcs.
Sugar - 2 tbsp.
Wheat flour - 1 tbsp. l.
Milk - 1 tbsp.
Gelatin - 40 g.
Drinking water - 150 ml.
Butter - 250 g.
Vanilla sugar - 1 sachet.

For the biscuit:

Eggs - 4 pcs.
Sugar - 1 tbsp.
Wheat flour - 1 tbsp.

For glaze:

Dark chocolate - 150 g.
Milk - 3 tbsp. l.
Butter - 50 g.

Cooking process:

Separate the whites from the yolks into two bowls. Beat the whites with a mixer at the highest speed in a dense foam. Refrigerate for better whipping.
Grind the yolks with a whisk with sugar until white.
Mix together and mix these ingredients with a spatula.
Add flour in small portions to beaten eggs.
Heat the oven to 160 degrees. Grease a baking dish with oil, sprinkle it with flour or semolina and carefully pour the dough. The form with the dough must be slightly twisted on the surface to remove air bubbles and bake evenly.
Bake the biscuit for 30 minutes, checking the readiness with a wooden stick. Do not open the oven while baking a biscuit, as it may settle. Remove the biscuit form from the oven and leave to cool.
Now start the soufflé. Pour gelatin with non-cold water to swell.
Soften the butter at normal home temperature.
Separate the whites and yolks.
Whisk the egg yolks together with the sugar in a small saucepan. Mix the flour with milk until smooth and pour into the yolks. Put the saucepan on a small fire and, stirring, cook the cream until thick. Cool the finished cream to normal temperature.
Pour vanilla sugar into softened butter and beat with a whisk until fluffy.
Mix whipped butter with chilled cream.
Beat the whites with a mixer at maximum speed until strong peaks appear.
Heat gelatin over low heat and stir until completely dissolved.
Pour the gelatin into the egg whites in small portions and beat again.
Combine the beaten egg whites and custard together and mix well with a mixer.
For chocolate icing, break the chocolate into small pieces, put in a bowl and melt completely in a water bath. Add oil to it, mix well and remove from the stove.
Cut the chilled biscuit cake in half lengthwise. Put one cake in the form, pour the cream and cover with the second cake.
Put the cake in the refrigerator for two hours so that the soufflé freezes. Pour frosting over chilled cake.
Now decorate the cake to your liking using berries, fruit or coconut flakes. You can draw various patterns with white chocolate or make an inscription.
Place the cake in the refrigerator for another 6-7 hours so that the soufflé is completely frozen.

Your Bird's Milk is ready. Happy tea!

Cake "Bird's milk" at home step by step recipe

You are offered a cake recipe according to GOST, but it turns out not cloyingly sweet by reducing the amount of sugar, while maintaining the tenderness and airiness of the soufflé.

Ingredients:

For test:

Yolks - 6 pcs.
Sugar - 0.5 tbsp.
Butter - 100 g.
Wheat flour - 1 tbsp.

For cream:

Proteins - 6 pcs.
Sugar - 380 g.
Water - 120 ml.
Agar-agar - 50 g.
Condensed milk - 50 g.
Butter - 150 g.
Citric acid - 1/3 tsp.

For glaze:

Bitter chocolate - 100 g.
Butter - 75 g.
Powdered sugar - 20 g.

Cooking process:

Remove the butter from the refrigerator and leave at normal temperature to soften. Preheat the oven to 200 degrees. Prepare a biscuit baking dish, preferably detachable.
Pour agar-agar with cold water for 2-4 hours.
First, prepare the cake layers. Separate whites and yolks. Squirrels temporarily placed in the refrigerator to cool.
For three minutes, using a mixer, beat the yolks with 0.5 tbsp. Sahara.
Add softened butter, flour and baking powder to the yolks.
Mix all these ingredients and beat well with a mixer.
Place the dough into the prepared pan and bake in the oven for 15 minutes.
Remove the baked biscuit from the mold, cool and cut lengthwise into two cakes.
To prepare the soufflé, put softened butter, condensed milk in a bowl and beat the mass with a mixer until fluffy.
On low heat, dissolve the soaked agar-agar, stirring constantly and not bringing to a boil. Pour sugar into it.
When the sugar is completely dissolved, add citric acid to the mixture strictly in the indicated amount, otherwise the soufflé will not harden. Bring the contents to 110 degrees and turn off the fire.
Place the whites in a deep bowl, add a little salt and beat until stable peaks.
In whipped proteins in a small stream, continuing the process of whipping at high speed, pour in sugar syrup. When the protein mass is doubled, reduce the mixer speed and continue beating for another 2 minutes.
In small parts, add condensed milk with butter to the protein mass, continuing to beat at low speed.
Sprinkle a little powdered sugar on the baking dish and put the first cake. Fill it with soufflé and put the second cake.
Top the cake with cream as well. Level the surface of the cake with a spoon and place it in the refrigerator for one hour to solidify the soufflé cream.
To prepare the glaze, mix the pieces of chocolate, butter and powdered sugar in a separate heat-resistant container in the quantities indicated in the recipe. Place the container in a water bath and melt the contents over low heat until the butter and chocolate are completely dissolved. It is not necessary to bring this mixture to a boil.
Pour the icing over the cake and place it in the refrigerator to let the icing harden.
Remove the form from the chilled cake.

You have the most delicious dessert. Bon appetit!