How is bird's milk recipe. Homemade bird's milk cake with a jelly layer, from ready-made biscuit

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

This recipe shows a variant of this cake with sponge cakes and "bird's milk" from whipped proteins with sugar with the addition of gelatin. The following version of the cake is very tender, the cakes are very soft and airy. The cake is neither heavy nor greasy.

To prepare cakes you need:

Beat the eggs with a mixer until thick foam.

With one hand, continue to beat the eggs, and with the other, pour sugar in a thin stream. The egg mass should turn white and turn out to be quite dense.

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

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

Place the dough in an oven preheated to 180°C. Bake 30-35 minutes. It is advisable not to open the oven door during baking. Remove the sponge cake from the mold and leave overnight or 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 package instructions).

Separate the whites from the yolks.

Whisk egg whites with sugar. Whisking constantly, pour in the gelatin in a thin stream.

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

Cut the biscuit in half.

Prepare the cake mold. It is advisable to cover the form with foil. Put the first cake on the bottom of the form. Soak.

Put "bird's milk" on top.

On top of the "bird's milk" lay the second biscuit cake, after soaking it.

Put the form with the cake in the refrigerator to harden for 3 hours.

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

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

Take the cake out of the fridge.

Drizzle with icing and decorate the sides with protein cream.

It is advisable to leave for some time in the refrigerator in order for the glaze to harden.

Bon appetit!

For my husband's birthday, this time I baked a delicious bird's milk cake with a jelly layer. Usually, I start preparing for such holidays at least a week, or even two, in order to be in time. Preparing a sweet table takes a major role. Therefore, I prepare a biscuit in advance, which is perfectly stored in the refrigerator and does not lose its taste. In front of the day I already collect the cake and decorate it so that everything is in the best possible way for the holiday. In the process of creating a cake, I took a step-by-step photo to illustrate the recipe, which I am now sharing.

So we need:

- biscuit - 1 piece;
- egg whites - 3 pieces;
- sugar - 150 grams / 35 grams;
- jelly - 1 pack (80 grams);
- gelatin - 15 grams;
- water - 50 grams / 200 grams / 35 grams;
- vanilla essence - 2 drops;
- liqueur - 2 tbsp. spoons;
- chocolate - 100 grams;
- marshmallows, wafer rolls, sweets - for decoration.

How to make Bird's milk cake at home

Ready-made biscuit to buy or prepare in advance. I cooked according to the classic recipe in a slow cooker and stored in the refrigerator.

The finished biscuit should be cut into two equal halves.

The choice of color and taste of the jelly layer depends entirely on individual preferences. I made a cake for my husband's birthday, so I chose his favorite green color and kiwi flavor. Open the jelly package, pour the contents into a deep container, pour hot water (200 grams).

The packaging indicates that pour the jelly with 400 milliliters of water, but for an elastic layer, you need to halve the amount of water. Stir the jelly until all particles are dissolved and leave to cool.

Now, we will make a protein-jelly cream. To do this, prepare egg whites, gelatin, sugar.

When separating the proteins, one yolk cracked, so it went along with the protein into a container with yolks. Not the slightest particle of yolk should get into the proteins, otherwise the proteins will not whip.

Dissolve gelatin in warm water (50 grams). Leave to swell.

Protein shake until elasticity. Add sugar (150 grams), one teaspoon at a time, whisking constantly. Drop a couple of drops of vanilla essence.

If the gelatin is not completely dissolved, microwave it for 25 seconds. Refrigerate gelatin mixture. In a small stream, pour small portions of gelatin into the protein foam mass, whisking constantly.

How to assemble Bird's milk cake with a jelly layer

At the bottom of a detachable form of the desired diameter (according to the size of the biscuit), lay out half of the biscuit. Put half of the protein foam mass on top, forming small sides where there will be a jelly layer. Send for twenty minutes in the refrigerator.

Pour jelly into a slightly frozen foamy mass and refrigerate for another twenty minutes.

Put the rest of the foamy protein mass on top. Cover everything with a biscuit, pressing it down a little so that the edges are in the protein mass.

And again send our jelly cake to the refrigerator for two to three hours, and preferably overnight.

Melt the chocolate in the microwave or in a water bath, you can add a little water or milk. Or you can make your own chocolate frosting. Brush the top of the cake with chocolate or chocolate icing.

Decorate the cake with wafer rolls, marshmallows, sweets. I chose green marshmallows to match the color of the jelly layer.

Homemade cake Bird's milk with gelatin turned out to be very, very tasty, melting in your mouth and beautiful. Husband and guests rated it at the highest score. I managed to photograph a piece of cake in the cut before it disappeared. 😉

Cook with pleasure according to my recipe. Good luck and happy baking!

Cake pigeon's milk

The most faithful recipe for the classic Bird's Milk cake - which is prepared according to GOST with agar-agar. How to easily make Bird's milk cake at home

6 h

270 kcal

5/5 (3)

Kitchen appliances and utensils: whisk, small saucepan, silicone spatula, bowl, mixer, parchment paper, cake mold, cling film.

Gentle and airy dessert, consisting of a soufflé melting in your mouth, a light cake layer and filled with chocolate icing - this is a description of the culinary masterpiece Bird's milk.

Exists many options cooking a delicious cake Bird's milk, a variety of recipes with step-by-step photos can be found on the Internet. But the most faithful recipe for a classic cake, called Bird's Milk, is the one that is prepared in accordance with GOST.

A bit of history

Before you make a real bird's milk cake, I want to tell you a little about it. The first acquaintance of the Soviet people with this delicacy began in the 70s with sweets produced by the confectionery factory in Vladivostok. At the same time, Vladimir Guralnik, a little-known pastry chef, worked in one of the Moscow restaurants called "Prague". And he gained fame in 1974: it was then that the world saw the cake, which we know under the name Bird's milk. To decide how to prepare soft and melt-in-your-mouth cake It took him six months. Lightness and airiness of the souffle for the popular cake Bird's milk gives agar-agar. The dessert quickly gained popularity and in 1980 it was patented.

You can prepare the classic Ptichie Moloko cake from a Moscow restaurant at home, according to the recipe, which we will analyze with you. Patience and strict adherence to the recipe are the main conditions for making a cake called Bird's milk with agar-agar.

Ingredients

It will take you about 6 hours to prepare a real legend cake Bird's milk according to its fairly simple recipe.

All products that will be used in cooking should only be at room temperature! The exception is soufflé proteins.

Before we start preparing the Bird's Milk Cake, into a small saucepan pour water and soak in it for 2-3 hours agar-agar. We spread the butter so that it warms up to room temperature. Proteins for cream put in the refrigerator.

Now we will prepare the Bird's Milk cake with the addition of agar-agar, the recipe of which corresponds to GOST.

Cooking soufflé cake Bird's milk recipe with photo

Cooking cakes

We will need:

Butter - 200 gr.
Vanilla sugar - ½ tsp. l.
Chicken egg - 4 pcs.

Sugar - 200 gr.
Wheat flour - 280 gr.

Cream soufflé for cake

Required products:

Proteins - 2 pcs.
Sugar - 460 gr.
Condensed milk - 100 gr.
Butter - 200 gr.

Agar-agar - 2 tsp
Citric acid - ½ tsp
Vanilla sugar - ½ tsp
Water - 140 ml.

Important! In order for the proteins to whip well, they should not have yolk!

Assembling the cake

Cake icing

We will need:

Black chocolate - 75 gr;

Butter - 50 gr.

How to decorate a finished cake

We figured out how to cook a delicious and tender legendary cake, whose name is Bird's milk, at home. It remains to decorate it.

“The rich, almost bird's milk has everything,” 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, often this dessert remained unattainable due to the inability of production to meet the growing demand. Therefore, the housewives tried to repeat the coveted "Bird's Milk" cake in their kitchens. So there were different tasty variations of it.

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

For a dessert loved by many since childhood, in accordance with the requirements of GOST, for two branded cakes it is necessary to prepare:

a couple of large eggs;
100 g fatter oil;
100 g of fine sugar;
10 g vanilla sugar;
160 g of the highest grade of flour.

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

450 g of granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g gelatin;
3 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 that, one by one, stir in the eggs and flour. Gather the finished dough into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes of 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. From sugar and water, boil the syrup, which will stretch from a spoon with a thin thread.
While the prepared syrup is cooling (its temperature should drop to 60 degrees), beat creamy butter with condensed milk. Do the same with the 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 connect the components of the soufflé. First, gradually pour in the syrup to the proteins, without stopping whipping them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the butter cream with condensed milk with a spatula.
At the bottom of the form with detachable sides of a suitable diameter, one sand cake should be laid, half of the soufflé should be evenly distributed over it, covered with another cake, onto which the remaining portion of the tender mass should be transferred. Remove the dessert for 3-4 hours in the refrigerator.
When the souffle mass “grabs” well and hardens, all that remains is to pour the dessert on top with melted chocolate and butter.

Let the frosting set, remove the cake from the mold and serve.

A simple no-bake recipe with boiled condensed milk

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

Souffle can be made according to the classic recipe or you can use the caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruits, which will add a graceful 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 (can be homemade) condensed milk;
200 g sour cream 20% fat;
half as much butter;
20 g of gelatin;
5 proteins.

Decorate dessert:

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

Cooking algorithm:

In a blender or food processor, beat shortbread cookies with soft butter into buttery crumbs. Tamp the resulting mass on the bottom of a detachable mold and refrigerate.
Beat condensed milk with soft creamy butter. Prepare gelatin: let it soak with water (proportions 1:3) and heat to a liquid state. Put a spoonful of condensed milk cream into hot gelatin, stir and add to the total mass of the cream.
Thoroughly foam the proteins and mix with the base of boiled condensed milk. Distribute the soufflé on the basis of shortbread cookies, smooth and stand overnight (at least 8-12 hours) on the refrigerator shelf.
Spread the berries-fruits on a frozen treat and pour them on top of the jelly for the cake, prepared in accordance with the recommendations on the package. Once the jelly has hardened, carefully remove the sides of the detachable form 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” onto the table.

If it was not possible to buy jelly for the cake, you can cook 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 prepare a tender version of "Bird's Milk" based on cottage cheese, you also do not need to turn on the oven. An important point of this recipe: cottage cheese should be chosen tender, pasty, without grains. For reliability, it is better to kill 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 of dry chocolate breakfast balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

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

The final layer - chocolate icing consists of:

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

Progress:

Melt the chocolate and butter to a fluid state, pour the crispy balls of dry breakfast into it, mix and spread in an even layer on the bottom of a detachable form greased with vegetable oil. We send it to the cold so that the layer grabs.
Prepare gelatin: let it swell and dissolve in a microwave or steam bath. Whip cream with sugar and cottage cheese into a fluffy mass, add vanillin and add prepared gelatin. Put the resulting soufflé on top of the first layer. Refrigerate again.
When the soufflé "grabs", combine in one saucepan all the ingredients of the glaze, except for gelatin and water. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let stand for the same amount, removing from heat.

It remains to shift the swollen gelatin into the icing, mix it until smooth and pour the dessert on top of the finished mass.

Cake "Bird's milk" on agar-agar

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

The last seaweed product allows for more stable structures, since it already hardens at forty degrees.

This and its other properties make some changes in the general technology of preparation.

So that the yolks of the eggs used for the soufflé do not disappear, it is better to bake a biscuit cake as the basis of the cake, taking for it:

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

Soufflé includes:

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

The grocery set for chocolate icing will be as follows:

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

Cake "Bird's milk" with agar-agar is prepared as follows:

Beat the yolks for the biscuit until a 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 a sponge cake with a diameter of 26 cm from it for 20 minutes at 200 degrees.
Pour warm water into agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to a boiling point.
With citric acid, beat the whites until a stable and dense foam, pour hot syrup into it, without stopping the beating. At medium speed, stir in the very soft cream butter and condensed milk.
Dissolve the biscuit lengthwise into 2 layers. Lay one on the bottom of the form, pour half the soufflé, cover with the second cake, on top - soufflé again. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Small pieces of chocolate and butter pour over the cream heated to a boil. Stir the mass so that it becomes smooth and homogeneous. Then pour the icing over the frozen soufflé and return the cake to the refrigerator until it "grabs".

chocolate dessert

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

For a small (20-21 cm) biscuit, prepare:

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

To make chocolate soufflé, you need to take:

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

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

Sequencing:

Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a biscuit. As in previous recipes, it needs to be cut into 2 thinner cakes.
For a soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. From agar-agar, sugar and water, boil the syrup. When it reaches 110 degrees, take it off the heat and let it cool down a bit.
Beat the whites into a stable foam, without stopping the mixer, pour in the syrup and stir in the cream on condensed milk.
Line the sides of a detachable form or rings for assembling desserts with acetate film, lay one cake layer on the bottom, put the whole mass of soufflé on it, level it and cover with a second cake layer. Send everything for one hour in the cold.
As a decoration, apply a mesh of melted chocolate on top. Remove the cake from the mold before serving.

Biscuit treat option

Souffle goes well not only with sand cakes, but also with a biscuit base.

This version of "Bird's Milk" can be easily prepared in the oven and in the slow cooker. The latest gadget will help even a novice hostess get the perfect biscuit.

So, for a biscuit cake you need:

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

For cream soufflé on a custard base, you should take:

7 eggs;
200 g of sugar;
160 ml of milk;
20 g flour;
180 g butter;
30 g of gelatin;
100 ml of 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:

For ten minutes, with a mixer at medium speed, beat the eggs with sugar until the space occupied by them in the bowl increases at least three to four times. Sift the flour into the egg foam, carefully stir it in with a spatula or spoon.
Bake a biscuit in the oven or slow cooker in the "Baking" mode for 45-60 minutes. From the finished cake, make two thinner layers after complete cooling.
Separate egg whites and yolks for the soufflé filling. Grind the latter with half the sugar, pour milk into them, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (multi-cooker option, 100 degrees, a quarter of an hour).
Let the custard base cool down to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with a prescribed amount of water and, after swelling, heat until a homogeneous liquid.
Shake the whites into a strong foam with the remaining sugar, mix in the dissolved gelatin and the custard base.
Put half of the soufflé in a multi-pan, on it - a thin biscuit cake, on top - the second part of the cream and cover it all with another cake. Remove dessert for 3-4 hours in the cold.
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 chocolate bar and butter pour boiling milk, mix until smooth. Pour this fondant over pastries. Once chilled, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into ugly pieces, so that this does not happen, the dessert should be cut with a dry hot knife.

With semolina and lemon

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

List of required ingredients:

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

We bake a cake with semolina soufflé step by step:

Preparing the chocolate cake batter for the biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat soft butter a little for greater splendor. Gently combine eggnog-mogul from eggs and sugar with whipped butter.
Having shown all our skill and utmost care so that the mass does not fall off, we try to introduce a mixture of sifted loose components (flour, cocoa and baking powder) to the liquid component.
From the dough that turned out as a result, one high cake should be baked at 180 degrees. The duration of heat treatment is 20 minutes.
Boil the lemon in hot water for 10-15 minutes to remove all the bitterness. Then cut it into slices, select the bones and twist into gruel in a blender or meat grinder.
From milk, sugar and semolina, prepare a thick porridge, which should be quickly cooled 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 biscuit into two identical cakes, between which place the semolina soufflé. Pour over the top of the cake with icing from sugar, cocoa powder and sour cream warmed up in one container.

I love to delve into old notebooks and culinary magazines, in which our mothers and grandmothers wrote down recipes. There will always be something interesting there - for example, this recipe for the Bird's Milk cake. At first I doubted whether it was worth preparing the famous masterpiece at home, because our family does not like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared at our table.

The taste of homemade "Bird" is much better than that of a purchased dessert! The cake turns out creamy-tender, more airy. In addition, in the homemade cake, you yourself choose chocolate for ganache. If you don't like bitter, substitute milk. The sponge cake can be made as thick or thin as you like. These little things affect the taste.

What do we need

for the biscuit crust:

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

for the 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 the chocolate ganache:

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

How to make a cake "Bird's milk" at home

First, let's prepare the biscuit cake. You can bake any biscuit according to your favorite recipe. It can be, or any other. I decided to try a new biscuit on yolks, since in this recipe there are “extra” 7 yolks. 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 the yolk gets into the whites. Now various devices are sold for separating eggs into proteins and yolks, you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, lowering the protein into a bowl, rolling the yolk from one part of the shell to another.

Now we put the proteins aside, they will be useful to us for making soufflé. And start beating the yolks with a mixer. First, set a low speed, gradually increasing. You need to beat very well so that the yolk mass noticeably increases in volume, becomes light and fluffy. Only after that you can pour granulated sugar (150 g) in a thin stream. So that the hand does not break and the whole glass does not get enough sleep at once, you can put it next to the bowl and add a new portion with a tablespoon.

The dough for a biscuit is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

To shade the sweet taste, 0.5 tsp can be added to the biscuit dough. salt. Don't worry, you won't feel the salt in the finished cake. 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 vanilla extract is not available, substitute vanilla sakha (11 g).

Now pour the melted butter (50 g) into the dough. The butter must be cold when it is added to the batter so that the yolks do not curdle. You can melt the butter in short pulses in the microwave (20-30 seconds each), or on the stove. Thanks to the butter in the composition, the biscuit will be moist and juicy (just like).

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

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

Stir very gently, lifting from the bottom up. We must not lose air in the dough, so as not to lose the lightness of the biscuit.

We send the biscuit to the preheated oven to bake for 30-40 minutes at 180 C.

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

Before pouring the biscuit dough into the mold, I put a sheet of parchment on the bottom, cutting it around the circumference to fit the mold. I did not grease the sides of the form with anything (purposefully). If you decide to butter the sides, be sure to dust the top with flour to keep the dough from slipping as it rises in the oven. It is important. You can not lubricate at all, as I did this time.

To make 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 biscuit cake in advance and keep it in the refrigerator overnight). Fully wrapped in film, the biscuit is saturated with moisture from the inside, and in the dessert it will not need to be soaked. In addition, after standing, the biscuit does not crumble when cutting.

How to make a soufflé for the "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 in 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, for 1 tbsp. l. gelatin add 6 tbsp. water.

Proteins (7 pcs) begin to beat first at a low mixer speed, then increasing it to maximum. You will see how the proteins will turn into a fluffy gentle 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 sugar grains from sinking to the bottom, otherwise it will be difficult to raise them from there. Sugar should dissolve in proteins, turning them into a thick mass that can hold its shape.

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

In a separate bowl, beat the butter until white (170 g). You need to take it out of the refrigerator in advance and let it warm up well. When the oil brightens, add condensed milk (250 g) in a thin stream. Use only quality milk that you are sure of. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are 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: beat soft butter, then add condensed milk in small portions, beat again until smooth.

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

Add whipped egg whites to the finished butter cream, mix gently with a spatula. In the photo, only a third of the proteins, in the final version, the proteins completely cover the oil cream, they are three times more in mass.

We transfer the swollen gelatin to a small saucepan (preferably with a thick bottom), put it on the stove (on the smallest fire and bring it to a liquid state with constant stirring. 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 confectionery thermometer, use it as a safety net.Pour the heated gelatin with constant stirring into the soufflé base.

We collect homemade cake "Bird's milk"

For the Bird's Milk cake, I cut off only the top of the biscuit to trim the cake. But you are guided by personal preferences. If you want a very thin layer of biscuit in the cake, you can cut it into two cakes, 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 soufflé layers - it will turn out original and beautiful.

To assemble the cake, I use a split mold with a diameter of 26 cm. I put a biscuit cake on the bottom, then pour the cream for the soufflé.

You can cut off the edges of the biscuit so that it becomes a little smaller than the shape in diameter, in this case, in the finished cake, the cake will not peek out from under the soufflé layer.

We send the cake to the refrigerator for 2-3 hours (this is the minimum time for the cake to “grab”.

We take out a well-frozen cake from the refrigerator, draw a long knife around the circumference to make it easier to remove the cake. We unfasten the form, freeing from the sides.

The result is a souffle cake on a biscuit basis, 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 the cake "Bird's milk"

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

Before applying the icing on the cake, cool it a little (up to 40-50 ° C). Then pour over the cake using a spoon.

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

Cake "Bird's milk" will turn out even tastier if you let it brew overnight in the refrigerator. The top layer of icing will harden, the cake will cut well and taste soft creamy.

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

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