Bird's milk cake is a taste familiar from childhood. Delicate soufflé in chocolate and cake make the confectionery simply unforgettable. On the Internet you can find many recipes for this delicacy, but the most delicious of them is made according to GOST. The bird milk cake recipe according to GOST is not much more complicated than other recipes for this product, but the result will be more interesting.
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Cake "Bird's milk" - a gentle airy dessert, the taste of which most of us remember from childhood. His recipe was invented by the confectioner of the Moscow restaurant "Prague" in Soviet times, and then the guest for this product was approved. The basis of the cake is a tender souffle, which is made from whipped egg whites, and sugar syrup with butter cream gives it a sweet creamy taste. On top of the cake is covered with a layer of chocolate glaze, the taste of which is perfectly combined with air soufflé.
Ingredients
The real Bird's milk cake consists of two cakes, two layers of soufflé and chocolate icing. For baking cakes and cake assembly, it is most convenient to use a split mold 25-35 cm in diameter. Set the following ingredients:
for shortcakes:
Flour - 150 g;
Sugar or powdered sugar - 100 g;
· Butter - 100 g;
· Eggs - 2 pcs.;
· Vanilla sugar - to taste.
for souffle:
Sugar - 450 g;
Egg whites - 2 pcs.;
· Water - 150 g;
Citric acid - 0.5 teaspoon;
Agar - 2 teaspoons (or gelatin - 20 g)
· Butter - 200 g;
Condensed milk - 100 g;
Vanillin - to taste.
for glaze:
Chocolate - 75 g;
Butter - 50 g.
All products must be at room temperature. Lay out the butter for the cake and cream in advance from the refrigerator to make it soft. Pre-soak agar in water (about ¾ cup) for several hours. If you do not have agar, you can replace it with gelatin by slightly changing the technology.
Step by step recipe
1. Korzh
Combine the butter with sugar, vanilla and eggs. Beat with a mixer until light. Then add flour and mix until smooth. Divide the dough into two equal parts. Place one part in a sheet covered with parchment and bake in a preheated oven to 200 degrees for about 15 minutes - until done. Then do the same with the second half of the dough. Put the resulting cakes on a wire rack and cool to room temperature.
2. Souffle
Beat butter with condensed milk and vanilla sugar until creamy.
Agar and water in which it is soaked, place in a non-stick saucepan and bring to medium boil to a boil, stirring constantly. After boiling, add sugar and, without ceasing to stir, bring the mixture to a boil again. After the appearance of foam, remove from heat and cool at room temperature to 80 degrees.
Place the egg whites in a deep bowl and beat until solid, adding citric acid. Pour in agar and sugar syrup and beat until persistent peaks. Then add pre-whipped oil with condensed milk and mix the mixture until smooth.
If you use gelatin, then you need to soak it in a small amount of water (4-5 tablespoons) immediately before starting the souffle. Cook and cool the sugar and water syrup as described above. Beating egg whites, add in them first the syrup, then the gelatin solution, then the butter with condensed milk.