The same bird's milk cake. For the caramel soufflé you will need

I love digging through antiques notebooks And culinary magazines, in which our mothers and grandmothers wrote down recipes. There is always something interesting there - for example, this cake recipe " Bird's milk" At first, I doubted whether it was worth preparing the famous masterpiece at home, because our family doesn’t like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared on our table.

The taste of homemade “Ptichka” is much better than that of a store-bought dessert! The cake turns out creamy and tender, more airy. In addition, in a homemade cake you choose the chocolate for the ganache. If you don’t like bitter, replace it with milky one. The sponge cake can be made as thick or thin as you like. These little things have an impact on the taste.

What do we need

for sponge cake:

egg yolks - 7 pcs.
granulated sugar - 150 g
melted butter (50 g)
vanilla extract - 1 tsp.
baking powder - 1 tsp.
flour - 130 g (it may take more or less, depending on the density of the flour)

for soufflé:

egg whites - 7 pcs.
gelatin - 20 g (I use dr.oetker gelatin)
granulated sugar - 200 g
salt - 0.5 tsp
butter - 170 g
condensed milk - 250 g
lemon juice - 1 tsp.

for chocolate ganache:

chocolate (can be bitter, milk, to your taste) - 50 g
heavy cream - 180 g
butter - 30 g

How to make Bird's Milk cake at home

Let's cook first sponge cake. You can bake any sponge cake according to your favorite recipe. It could be , or any other. I decided to try a new sponge cake with yolks, since in this recipe there are “extra” 7 yolks left. In order not to freeze anything, I used all the yolks.

So, carefully separate the yolks from the whites so that not a drop of yolk gets into the whites. Nowadays various devices are sold for separating eggs into whites and yolks; you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, dropping the whites into a bowl, rolling the yolk from one part of the shell to the other.

Now we put the whites aside; they will be useful to us for preparing the soufflé. And we begin to beat the yolks using a mixer. First we set the speed to low, gradually increasing it. You need to beat very well so that the yolk mass noticeably increases in volume and becomes light and fluffy. Only after this can you add granulated sugar (150 g) in a thin stream. To prevent your hand from slipping and the whole glass spilling out at once, you can place it next to the bowl and add a new portion using a tablespoon.

The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat at 180 C.

To shade sweet taste, V biscuit dough you can add 0.5 tsp. salt. Don't worry, the salt is in finished cake you won't feel it. This amount of salt will only balance the taste, making it richer and more interesting.

If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If there is no vanilla extract, replace it with vanilla sakha (11 g).

Now pour melted butter (50 g) into the dough. The butter must be cool when added to the dough to prevent the yolks from curdling. You can melt the butter in short bursts. microwave oven(20-30 seconds each), or on the stove. Thanks to the butter in the composition, the sponge cake will be moist and juicy (just like).

Sift flour (130 g) and baking powder (1 tsp) and mix.

Sift the dry ingredients back into the bowl with the dough. Do not add all the flour at once, sift it in parts. In order for the sponge cake to rise well and be airy, it is important not to overfill the flour. Depending on the humidity in the room, the flour may be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.

Mix very carefully, using lifting movements from bottom to top. We must not lose air in the dough so as not to lose the airiness of the sponge cake.

Place the biscuit in a preheated oven to bake for 30-40 minutes at 180 C.

Baking time is different for each oven. Do not open the cabinet door for the first 30 minutes to prevent the dough from settling. Then you can open the oven slightly and touch the center with your fingertips; if the biscuit crust “springs” and the dough does not fall through, it means the biscuit is ready. If the dents remain for a long time and do not return to their original shape, then additional baking time is required. You can pierce it with a wooden stick to see if it comes out dry. If there are no wet dough crumbs on the stick, then everything is fine and you can remove the biscuit.

Before pouring the sponge dough into the pan, I placed a piece of parchment paper in the bottom and cut it out to fit the pan. I did not lubricate the sides of the mold with anything (purposefully). If you decide to grease the sides with butter, be sure to sprinkle flour on top so that the dough does not slide while rising in the oven. This is important. You don’t have to lubricate it at all, like I did this time.

To keep the biscuit tender and juicy, after it has cooled, wrap it in cling film and put it in the refrigerator for 2-3 hours (ideally, it is better to bake the sponge cake in advance and keep it in the refrigerator overnight). Completely wrapped in film, the sponge cake is saturated with moisture from the inside, and there will be no need to soak it in the dessert. In addition, after standing, the biscuit does not crumble when cutting.

How to prepare soufflé for Bird's Milk cake

To prepare the soufflé, soak gelatin (20 g) in cold water. I use dr.oetker gelatin, like the one in the photo.

This is gelatin powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, per 1 tbsp. l. add 6 tbsp gelatin. water.

We begin to beat the whites (7 pcs) first at low mixer speed, then increasing it to maximum. You will see how the whites will turn into a fluffy, delicate foam, significantly increasing in volume.

As soon as the protein foam becomes elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to lift them from there. Granulated sugar should dissolve in the proteins, turning them into a thick mass that can hold its shape.

When a clear mark remains from the mixer whisks, you can add 1 tsp. lemon juice.

In a separate bowl, beat butter (170 g) until white. You need to take it out of the refrigerator in advance and let it warm up well. When the butter turns light, add condensed milk (250 g) in a thin stream. Use only high-quality milk that you are confident in. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, tastes and the color is real.

In a separate article, I talked in detail about how to cook. You can read about the nuances of cooking there, although there is nothing complicated: soft butter beat, then add condensed milk in small portions, beat again until smooth.

If you want to decorate the cake beautiful inscriptions from cream - set aside 2 tbsp. spoons.

Ready butter cream Add the beaten egg whites and mix gently with a spatula. The photo shows only a third of the proteins; in the final version, the proteins completely cover the buttercream, their mass is three times greater.

We transfer the swollen gelatin into a small saucepan (preferably with a thick bottom), put it on the stove (on the lowest heat and, with constant stirring, bring it to a liquid state. Now the most important thing is to heat, but not overheat the gelatin (at temperatures above 60 C it will lose its properties If you have a candy thermometer, use it to be on the safe side. Pour the heated gelatin into the soufflé base, stirring constantly.

Assembling homemade bird's milk cake

For the Bird's Milk cake, I cut off only the top of the sponge cake to trim the cake. But rely on your personal preferences. If you want a very thin layer of sponge cake in the cake, you can cut it into two layers, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.

To assemble the cake, I use a springform pan with a diameter of 26 cm. I place a sponge cake on the bottom, then pour in the soufflé cream.

You can trim the edges of the sponge cake so that it becomes slightly smaller in diameter than the mold; in this case, in the finished cake, the cake layer will not peek out from under the soufflé layer.

Place the cake in the refrigerator for 2-3 hours (this is minimum time in order for the cake to “set”.

Remove the well-frozen cake from the refrigerator and run a long knife around the circumference to make it easier to remove the cake. Unfasten the uniform, freeing it from the sides.

The result is a soufflé cake on a biscuit base, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.

Chocolate icing for Bird's Milk cake

The final decoration of the iconic cake is impossible without chocolate glaze. To prepare it, take 50 g of chocolate, 180 g heavy cream and 30 g butter. Heat the cream over low heat until hot. Break the chocolate pieces into small pieces and add to the hot cream. Stir. Follow with softened butter and stir. Butter adds shine to the chocolate glaze.

Before applying the glaze to the cake, cool it slightly (to 40-50 ° C). Then use a spoon to drizzle over the cake.

You can smooth it out with a spatula so that the glaze does not flow over the edges. I really like it when dessert is decorated with chocolate drips, so I always use this delicious technique.

Bird's Milk cake will turn out even tastier if you let it sit overnight in the refrigerator. The top layer of glaze will harden, the cake will cut well and taste soft and creamy.

You can make inscriptions on the cake using a pastry bag and light cream, which we set aside in advance. You can decorate with swirls or messages made from melted white chocolate.

I will be glad to receive responses to this recipe, do not hesitate to ask questions, leave photos and comments (photos can be attached to the comment).
If you would like to post a photo of this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo. This way I can find your photos online and admire them. Thank you!

There are several recipes for making Bird's Milk cake. There is an option for preparing “bird milk” from semolina, and there is an option with the addition of condensed milk. The dough for the cakes also varies.

This recipe shows a version of this cake with sponge cakes and “bird's milk” from egg whites whipped with sugar and added gelatin. The following version of the cake turns out to be very tender, the cake layers are very soft and airy. The cake is not heavy or greasy.

To prepare the cakes you need:

Beat the eggs with a mixer until thick foam.

Continue beating the eggs with one hand and add the sugar in a thin stream with the other. The egg mass should turn white and be quite dense.

Add flour. Add flour in small portions and mix the dough with a spoon using movements from bottom to top.

Grease the baking dish vegetable oil. Pour the dough into the mold.

Place the dough in an oven preheated to 180°C. Bake for 30-35 minutes. It is advisable not to open the oven door during baking. Remove the sponge cake from the mold and leave it overnight or for at least 7-8 hours.

To prepare bird's milk you need:

Dissolve instant gelatin in a glass of warm ≈60°C water (or according to the instructions on the pack).

Separate the whites from the yolks.

Beat egg whites with sugar. Without stopping whisking, pour in the gelatin in a thin stream.

Prepare the impregnation. To do this, dissolve sugar in warm boiled water and add cognac.

Cut the biscuit in half.

Prepare the cake pan. It is advisable to cover the form with foil. Place the first cake layer on the bottom of the pan. Soak.

Place bird's milk on top.

Place a second sponge cake layer on top of the bird's milk, having soaked it first.

Place the cake pan in the refrigerator to harden for 3 hours.

Prepare protein cream. Beat egg whites with sugar until stable peaks form.

Prepare the glaze. Boil milk with cocoa and sugar in a saucepan. Stir until the sugar is completely dissolved. Add butter to the slightly cooled mixture. Stir well.

Remove the cake from the refrigerator.

Drizzle with glaze and decorate the sides with egg white cream.

It is advisable to leave it in the refrigerator for some time so that the glaze hardens.

Bon appetit!

Today I am fulfilling my first order - sharing the recipe with you classic cake Bird's milk according to GOST. By the way, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turned out, in preparing this delicious cake There is nothing complicated with a snow-white elastic soufflé, thin cupcake layers and chocolate glaze. By sticking to the recipe, you can easily repeat the process and sincerely rejoice at the desired result.

I won’t delve long into the history of this famous and popular (to this day, by the way) cake. It’s better to tell you a little about the essence of its preparation. Today you can find the most different recipes Bird's milk cake - it is even prepared with semolina, while some cooks use gelatin instead of agar-agar, add huge amount chicken eggs. The cakes, which are originally prepared with butter-whipped (cake) dough, are replaced with sponge cake.

Meanwhile, a real Bird's Milk cake should contain a snow-white soufflé, which is made on the basis of well-whipped egg whites, brewed with hot syrup on agar-agar. Butter cream is also added there and sweet condensed milk- it is this that makes the soufflé creamy and tender.

In order for you to get the Bird's Milk cake according to GOST the first time, I deliberately took a very large (40 pieces) number of steps. Don’t be scared - it will be simpler and easier when everything can be seen clearly and read in detail. I almost forgot to say one more thing: this cake uses a huge amount of sugar - 560 grams. If you wish, you can try to reduce it, but frankly speaking, I have not tried and will not even try. Yes, the finished cake (weighing approximately 1 kg 400 grams) turns out sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprising, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Dough for cakes:

Souffle:

Chocolate glaze:

Cooking the dish step by step with photos:

The recipe for the classic Bird's milk cake includes: available ingredients(well, if only with agar there may be problems in purchasing). For the crust, use wheat flour premium, two large chicken eggs (mine weigh 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon vanilla sugar). For the soufflé we will need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if you have small eggs, take 3 whites, you can’t go wrong), drinking water, butter, sweetened condensed milk, lemon juice (the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, prepare the chocolate glaze from dark chocolate and butter. 75 grams of chocolate is enough for the coating, but I used 90 grams to additionally draw patterns.

So, the whole process of preparing this delicious homemade cake Let's break it down into several stages. First, we’ll bake the cakes, then we’ll make a soufflé, and finally, we’ll fill the finished cake with chocolate icing. The first step is to soak in 160 milliliters cold water 4 grams of agar-agar (this is 2 level teaspoons, that is, under the knife). The original calls for 140 milliliters of water, but I added another 20 milliliters to lighten the cake a little. Leave the soaked agar on the table for about an hour.

Meanwhile, prepare two sheets of parchment paper, on which you need to draw a circle with a pencil along the diameter of the baking pan. I have 20 centimeters, but you can take more - then the cake will be wider, but at the same time lower. We will bake the cakes on these sheets, just don’t forget to turn them over so that the design is on the other side.

Now let’s start preparing the dough for our Birdie, while in the process you can immediately turn on the oven to heat up to 200 degrees (the dough is made very quickly). To do this, put 100 grams of softened butter in a suitable bowl (take it out of the refrigerator literally an hour and a half before).

Beat everything with a mixer or whisk for several minutes until the butter and sugar turn into almost cream. Then mix one at a time into the oil base. chicken eggs, continuing to beat.

When you get a homogeneous mixture, pour in 140 grams of sifted wheat flour top quality. All that remains is to mix it in to make a homogeneous dough.

The consistency of this dough is reminiscent of muffin dough (which, in fact, it is). It holds its shape perfectly and does not spread - like thick sour cream.

Spread the dough along the diameter of the drawn circle (you can not reach the edge a little, since the dough will spread a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cake layers will look prettier in the finished cake.

Bake the cakes one by one at 200 degrees for about 8-9 minutes each. In general, in different sources write different temperatures(up to 230 degrees), but personally I think 200 degrees is ideal.

We cut the still warm cakes with a knife along the lines that we previously drew with a pencil. There is a small nuance here: if you want the cake layers to peek out from the soufflé (on the side) in the finished Bird’s Milk cake, cut exactly along the lines. If you prefer that they are not visible (only the snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise where to put the scraps - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).

Next we move on to preparing the soufflé for the cake. To do this, we will first make butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk into it.

Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. Beating for 4-5 minutes is enough - let it wait its turn on the table.

We remember that we soaked agar-agar. Place the saucepan on medium heat and, stirring occasionally, let the liquid boil.

Now add all 460 grams of sugar at once - only when the agar-agar has completely dissolved, otherwise the soufflé may not harden. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.

We wait for the sugar to completely dissolve, let the mixture boil, stirring constantly. Now it’s important not to miscalculate and cook the right sugar syrup. To do this, you can use a food thermometer and cook the syrup until its temperature reaches 110 degrees. I don’t have such a device, so I learned to determine readiness by eye. On a slightly lower than medium heat, I cook the syrup for 8-9 minutes after it boils (already with sugar).

A test for readiness can be a thin thread that trails behind the spoon when you lift it from the syrup. Or a soft ball: place a drop of hot syrup in a bowl with ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you want its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).

We begin to beat them at low speed, and when the whites become cloudy and a light foam forms (after about 30 seconds), pour in a teaspoon of lemon juice (or add 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the speed of the mixer to maximum and achieve the fluffiness of the whites. The mass should hold its shape well and not move (as for meringue).

Gradually you will see how the mass will become very dense and increase in volume. The consistency is similar to a base for homemade marshmallows- just as thick and stable.

Without stopping the mixer (I stop it only to have time to take a photo), gradually add the buttercream into the protein base. You just need to mix it quickly and at the lowest speed.

As soon as you see that all the cream has been incorporated, immediately stop whipping. The fact is that the soufflé will continue to thicken and it will be difficult to put it in the mold. IN in this case the mass lazily flows from the whisk in a wide ribbon.

It turns out a very decent amount of delicious creamy protein base for the Bird's Milk cake. We work quickly, as it will begin to cool rapidly (agar stabilizes already at 40 degrees).

Fill the cake with half of the souffle mixture. If you beat it, you will not pour it in, but spoon it out with a spoon due to its thickness.

Fill the cake with the second half of the souffle mixture. At the end it will begin to thicken and may not lie quite evenly.

To do this, quickly rotate the mold with both hands without lifting it from the table. The soufflé is leveled under its own weight. Place the cake pan in the refrigerator so that the top of the souffle sets and is not sticky. My cake spent about half an hour in the cold - the soufflé had time to set so that it could be covered with chocolate glaze. If you are not in a hurry, let the workpiece cool thoroughly (a couple of hours is enough).

“The rich have everything, except bird’s milk,” says a Russian folk proverb, but in the 60s of the twentieth century, thanks to the efforts of the Soviet confectioner V. Guralnik, “Bird’s milk”, which became a cake, was available to people of any income. True, this dessert often remained unattainable due to the inability of production to satisfy the growing demand. Therefore, housewives tried to replicate the coveted Bird's Milk cake in their kitchens. This is how various delicious variations appeared.

This is a classic version of the cake, for which long lines lined up at pastry shops. But now available step by step description recipe allows you to prepare this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes, you must prepare:

a couple of large eggs;
100 g fattier butter;
100 g fine sugar;
10 g vanilla sugar;
160 g of premium flour.

Proportions of products to create the lightest and softest soufflé with a subtle milky aroma:

450 g granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g gelatin;
3 chicken egg whites;
100 g condensed milk (not boiled);
200 g butter;
4 g vanillin;
3 g citric acid.

Traditional decoration - chocolate, glossy, shiny glaze is prepared from:

100 g dark chocolate;
50 g butter.

How to recreate the Bird's Milk cake according to GOST with gelatin:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Using a mixer, beat soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the grains of sugar should completely disperse.
After this, mix in the eggs and flour one at a time. Ready dough collect into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes to the desired diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing them from the paper.
Now you can start preparing the soufflé. First you need to soak the gelatin in water. Boil a syrup from sugar and water, which will flow from a spoon into a thin string.
While the prepared syrup cools (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get stable peaks with a pleasant aroma faster.
We combine the soufflé components. First, gradually pour syrup into the whites, without stopping whisking them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the buttercream and condensed milk with a spatula.
Place one shortbread cake on the bottom of a mold with split sides of a suitable diameter, distribute half of the soufflé evenly over it, cover with another cake, onto which transfer the remaining portion. tender mass. Place the dessert in the refrigerator for 3-4 hours.
When the soufflé mass “seizes” well and hardens, all that remains is to pour melted chocolate and butter on top of the dessert.

Allow the glaze to set, remove the cake from the pan and serve.

A simple no-bake recipe with boiled condensed milk

Any cake requires baking cake layers, but this dessert allows you to bypass this point by preparing “Bird's Milk” without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the shortbread base can be made using the method proposed below.

The soufflé can be made according to the classic recipe or use a caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruit, which will add elegant sourness, balancing the sweetness of the soufflé.

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g butter.

For caramel soufflé you will need:

370 g boiled (or homemade) condensed milk;
200 g sour cream 20% fat;
half the amount of butter;
20 g gelatin;
5 proteins.

Decorate the dessert:

400 g canned or fresh berries and fruits to taste;
1 pack of cake jelly.

Cooking algorithm:

In a blender or food processor, beat the shortbread with soft butter into buttery crumbs. Compact the resulting mass to the bottom springform and put it in the refrigerator.
Beat condensed milk with butter to a soft creamy consistency. Prepare gelatin: let it soak in water (proportions 1:3) and heat until liquid. Place a spoonful of condensed milk cream in hot gelatin, stir and add to the total mass of the cream.
Froth the egg whites thoroughly and mix with the base of boiled condensed milk. Distribute the soufflé over the shortbread base, smooth it out and let it sit overnight (at least 8-12 hours) on the refrigerator shelf.
Place the berries and fruits on the frozen treat and pour cake jelly on top, prepared according to the recommendations on the package. Once the jelly has set, carefully remove the sides of the springform pan from the dessert and transfer it to a serving dish. The caramel bird, as this version of the cake is also called, is ready to “fly” to the table.

If you couldn’t buy jelly for the cake, you can make it yourself by mixing gelatin, sugar and water in a ratio of 1:1:3. After the gelatin swells, heat the mixture to a liquid state and pour it over the fruit on the cake.

Based on cottage cheese

To cook gentle option“Bird's milk” based on cottage cheese, you also don’t need to turn on the oven. Important point for this recipe: cottage cheese should be tender, paste-like, without grains. To be on the safe side, it is better to blend it to the desired consistency in a blender.

The dessert consists of three layers. For the first one you need to take:

100 g dark chocolate;
the same amount of oil;
100 g dry chocolate breakfasts in balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

500 g cottage cheese;
200 g each of sugar and heavy cream;
40 g gelatin;
100 ml water;
vanilla to taste.

The final layer – chocolate icing consists of:

140 ml water;
130 ml cream;
180 g sugar;
60 g cocoa powder;
10 g gelatin;
20 ml water.

Work progress:

Melt chocolate and butter until liquid, add crispy breakfast cereal balls into it, mix and place in an even layer on the bottom of a springform pan greased with vegetable oil. Place in the cold for the layer to set.
Prepare gelatin: let it swell and dissolve in the microwave or on steam bath. Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add the prepared gelatin. Place the resulting soufflé on top of the first layer. Refrigerate again.
When the soufflé has set, combine all the glaze ingredients except gelatin and water in one saucepan. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let it sit for the same amount of time, removing it from the heat.

All that remains is to transfer the swollen gelatin into the glaze, stir until smooth and pour over ready mass dessert on top.

Cake "Bird's milk" on agar-agar

For mousse and soufflé desserts, two main thickeners are used - gelatin and agar-agar.

Latest product from seaweed allows you to obtain more stable structures, since it hardens already at forty degrees.

This and its other properties make some changes to general technology preparations.

To prevent the yolks of the eggs used for the soufflé from disappearing, it is better to bake a sponge cake as the base of the cake using:

7 yolks;
120 g sugar;
100 g butter;
5 g vanilla sugar;
5 g baking powder;
160 g flour.

The soufflé contains:

7 proteins;
3 g citric acid;
250 g sugar;
250 g condensed milk;
170 g butter;
10 g agar-agar;
100 ml water.

The product set for chocolate glaze will be as follows:

200 g dark chocolate;
30 g butter;
200 g cream.

Bird's Milk cake with agar-agar is prepared as follows:

Beat the yolks for the biscuit until light cream with sugar (including vanilla), add very soft butter to the resulting mass, beat everything together again. Then sift the flour and baking powder, knead the dough with a spatula and bake it into a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
Pour into agar-agar warm water and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
WITH citric acid beat the whites until a stable and dense foam, pour the hot syrup into it without stopping the beating. On medium speed, beat in very soft creamed butter and condensed milk.
Unfold the biscuit lengthwise into 2 layers. Place one on the bottom of the mold, pour half of the soufflé, cover with the second cake layer, and top with more soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour small pieces of chocolate and butter over heated cream. Stir the mixture until it becomes smooth and homogeneous. Then pour the glaze over the frozen soufflé and return the cake to the refrigerator until it “sets.”

Chocolate dessert

When you want variety, you can cook chocolate version“Bird's milk” on agar-agar and boiled condensed milk. The cake will be unusual, but very tasty.

For a small (20-21 cm) sponge cake you should prepare:

2 eggs;
75 g granulated sugar;
90 g flour.

To prepare chocolate soufflé, you need to take:

8 g agar-agar;
140 ml water;
300 g sugar;
200 g butter;
100 g boiled condensed milk;
2 squirrels;
70 g dark chocolate;
50 g cocoa powder.

Additionally, you will need 100 g of milk or dark chocolate to decorate the cake.

Sequence of actions:

Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a sponge cake. As in previous recipes, it needs to be cut into 2 thinner cakes.
For the soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Make syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the whites into a stable foam without stopping the mixer, pour in the syrup and stir in the condensed milk cream.
Line the sides of the springform pan or rings for assembling desserts with acetate film, place one cake layer on the bottom, place the entire soufflé mass on it, level it and cover with the second cake layer. Refrigerate everything for one hour.
As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the mold.

Biscuit treat option

The soufflé goes well not only with shortbread cakes, but also with a biscuit base.

This version of “Bird's Milk” can be prepared without any problems in the oven or in a slow cooker. The latest gadget will help you get perfect sponge cake even for a novice housewife.

So, for the sponge cake you need:

3 chicken eggs;
120 g sugar;
120 g flour.

For custard-based cream soufflé you should take:

7 eggs;
200 g sugar;
160 ml milk;
20 g flour;
180 g butter;
30 g gelatin;
100 ml water;
1 g vanillin.

To make the icing for decorating the cake you will need:

100 g dark chocolate;
15-20 g butter;
60 ml boiled milk.

Dessert preparation steps:

Beat the eggs and sugar with a mixer for ten minutes at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour into the egg foam and carefully stir it in with a spatula or spoon.
Bake the biscuit in the oven or multicooker in the “Baking” mode for 45-60 minutes. From ready-made cake make two thinner layers after complete cooling.
For the souffle filling, separate the whites and yolks. Grind the latter with half the sugar, pour in the milk, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (Multicook option, 100 degrees, quarter of an hour).
Let cool custard base up to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with the prescribed amount of water and, after swelling, heat until it becomes a homogeneous liquid.
Shake the whites with the remaining sugar into a strong foam, stir in the dissolved gelatin and custard base.
Place half of the souffle in a multi-pan, place a thin sponge cake on it, top with the second part of the cream and cover it all with another cake. Refrigerate the dessert for 3-4 hours.
After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Broken into small pieces Pour boiling milk over the chocolate bar and butter, stir until smooth. Drizzle this fondant over the baked goods. After hardening, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into unsightly pieces; to prevent this from happening, you should cut the dessert with a dry, hot knife.

With semolina and lemon

The recipe for the “Bird's Milk” cake with semolina and lemon was very popular during times of total shortage, but even now, when you can easily find in the nearest store all the ingredients even for the most delicious dessert, it's definitely worth a try. Because despite its simplicity, the cake is really delicious.

List of required ingredients:

450 g butter (150 g for the cake, 300 g for the cream);
620 g of sugar (200 g for the dough, 300 g for the cream and 120 g for the glaze);
100 g cocoa powder (40 g for sponge cake, 60 g for chocolate icing);
5 g baking powder;
2 eggs;
160 g flour;
250 ml milk;
30 g semolina;
1 lemon;
90 g sour cream.

Baking a cake with semolina soufflé step by step:

Preparing the chocolate cake batter for biscuit base. Eggs with white crystal sugar turn into stable foam. Beat the soft butter a little to make it more fluffy. Carefully combine eggnog from eggs and sugar with whipped butter.
Having shown all our dexterity and extreme caution so that the mass does not fall off, we try to add a mixture of sifted bulk ingredients (flour, cocoa and baking powder) to the liquid component.
From the resulting dough, bake one tall cake at 180 degrees. Duration heat treatment– 20 minutes.
Boil the lemon for 10–15 minutes hot water so that all the bitterness goes away. Then cut it into slices, select the seeds and grind into a pulp in a blender or meat grinder.
Prepare from milk, sugar and semolina thick porridge, which should be cooled quickly in an ice bath. Add lemon and soft butter to the cooled semolina, mix everything together with a mixer into an airy soufflé composition.
Dissolve the sponge cake into two identical cake layers, between which place a soufflé of semolina porridge. Pour glaze over the top of the cake from sugar, cocoa powder and sour cream heated in one container.

Cake “Bird's milk” with delicate protein soufflé - classic dessert popular since Soviet times. To enjoy this confectionery product, then we had to stand in huge queues for many hours, and unique recipe was kept strictly secret.

Nowadays, Bird's Milk cake can be easily made at home - the products are available, and there are a great many recipes on the Internet. During its existence, the dessert acquired various variations preparations, but today we will form a soufflé, approaching the original version. Minor deviations include replacing agar-agar with gelatin and reducing sugar.

Ingredients:

For the crust:

eggs - 2 pcs.;
sugar - 50 g;
vanilla sugar- 1 teaspoon;
flour - 50 g.

For impregnation:

water - 30 ml;
sugar - 1 teaspoon.

For the soufflé:

egg whites - 3 pcs.;
sugar - 250 g (+ 80 g water);
butter - 200 g;
condensed milk - 100 g;
powdered gelatin - 15 g;
lemon juice- 1 tbsp. spoon;
vanilla sugar - 1 teaspoon;
salt - a pinch.

For the glaze:

dark chocolate - 100 g;
butter - 50 g.

Cake “Bird's milk” recipe with photos step by step

Preparing the crust. Add simple and vanilla sugar to the eggs, beat for at least 5 minutes until fluffy.
Sift the flour into the egg foam in small portions. Each time we smoothly and carefully mix it in strictly from the bottom up, so that thick crust didn't settle.
We lay the bottom of a detachable container with a diameter of 22 cm parchment paper or coat thoroughly with a piece of butter. Distribute the dough in an even layer and place in a preheated oven (temperature 180 degrees).
Bake the cake for 10-15 minutes, checking the crumb for dryness with a match/toothpick. Ready baked goods let cool.
We run a knife along the sides of the mold, separating the cooled cake from the walls. Remove the ring and wash it. Place the cake on a plate and pour over the impregnation (sugar dissolved in water). Install the ring.
Soufflé for Bird's Milk cake recipe with photo
Soft oil room temperature beat until fluffy, gradually adding condensed milk. We work with a mixer until the components are combined. For now, put the resulting buttercream aside (not in the refrigerator!).
Pour gelatin into 120 ml of cold water. Leave to swell for 10 minutes or for the time specified in the instructions.
Prepare the syrup. Pour sugar into a saucepan with a thick bottom.
Add water. IN classic recipe For Bird's Milk cake, one and a half times more sugar is required, so lovers of very sweet desserts, as well as those who want to get as close as possible to the original taste, can increase the norm. Just don’t forget to proportionally increase the amount of water!
Place the saucepan on medium heat. The syrup needs to be heated to 110 degrees, so you will need a cooking thermometer. Without it, preparing syrup is very risky, since it will be much more difficult to catch the moment. In this case, you will have to focus on the “thin thread”, that is, watch when the syrup flows from the spoon in a continuous thin stream. The whole process will take about 10 minutes, so at the same time we will have time to prepare the proteins.
TO egg whites add a pinch of salt, lemon juice and vanilla sugar. Beat to a strong mass, which, when turning the bowl over, will firmly hold in place without sliding down the walls. We remind you that the whisks and bowl when working with proteins must be dry and perfectly clean, free of fat. It is extremely important to beat the protein mixture correctly - this will determine taste qualities and the consistency of a soufflé!
Remove the heated syrup from the heat and slowly pour it into the whites in a thin stream along the side of the bowl, continuing to beat the mixture. We continuously work with the mixer until the protein mixture cools to room temperature (about 10 minutes). If everything was done correctly, the end result will be a very thick, homogeneous protein cream.
Gradually add butter and condensed milk to the whites, beating at the lowest speed and very briefly (only until the components combine).
Heat the swollen gelatin mass, vigorously stirring, until the powder is completely dissolved. You can do this using a “water bath” or, for example, place a bowl of gelatin in a larger bowl with hot water. Do not forget that gelatin cannot be boiled.
Cool slightly, and then pour the gelatin solution in a thin stream into the cream while whipping with a mixer. After adding gelatin, the mass will become more liquid.
Pour the snow-white cream onto the cake and level the top. Place in the refrigerator until the soufflé “sets” (2-4 hours).
Frosting for Bird's Milk cake recipe
Cover the finished cake with glaze. Break the chocolate into pieces and mix with pieces of butter. Place in a “water bath”.
Continuously stir the chocolate-butter mixture until completely melted and a homogeneous glossy glaze is obtained. Make sure that the water in the lower container does not touch the bottom of the upper bowl. We work on low heat so as not to overheat the chocolate.
After cooling slightly, spread the glaze over the surface of the soufflé. Place the cake in the refrigerator until the chocolate hardens.
If you wish, you can draw a pattern with melted chocolate, for example, draw thin intersecting lines or make an inscription.
Carefully run the knife blade along the sides, and then remove the ring.
There is no need to soak the Bird's Milk cake, but if possible, it is advisable to let it sit overnight in the refrigerator. The next day the soufflé will become a little denser, and the dessert itself will be even tastier.