How to make bird's milk at home. Cake "Bird's milk" at home, a step-by-step recipe with a photo

Ah, this unforgettable taste of childhood - the most delicate soufflé, framed by a thin biscuit with a layer of chocolate icing! And today, in the memory of many, the Bird's Milk cake according to GOST, based on the experience of generations. Our selection contains options with different gelling components that will help diversify the taste of familiar recipes.

In the Soviet recipe, agar was used as a thickener and gelling agent. This vegetable gelatin was distinguished by the strength of the jelly composition, but it was difficult to get it in those years. Therefore, in home cooking, gelatin soufflé was used everywhere.

However, the classic version involves exactly agar-agar.

The classic cake had a rectangle format. However, this is not important, you can use any form.

Prepare products in advance:

• premium flour - 140 g;
• butter 82.5% and sugar - 100 g each;
• a couple of eggs;
• vanillin.

For the souffle we take:

• butter 82.5% - 200 g;
• sugar - 410 g (ideally, it should be replaced with molasses by a third);
• agar - a pair of small spoons without a slide;
• warm water - 150 ml;
• 2 chicken proteins;
• vanilla sugar;
• 100 g of condensed milk;
• ½ tsp citric acid.

For glaze, butter (50 g) is used and dark chocolate (75 g) is better. However, it can be replaced by any analogue.

Cooking:

1. Soak the agar in warm water for several hours in advance.
2. Take a detachable form with a diameter of 24 cm. Line it with baking paper or parchment. Oil the paper.
3. Set the heat to 200 degrees.
4. For the dough, grind the sugar with butter until white, add vanillin, and then begin to gradually beat in the eggs and beat too (but not much!).
5. When lightness and splendor appear, gently fold in the flour. Mix.
6. Put half of the dough with a spatula into a mold and bake a thin cake. Don't overdry!
7. Bake the second cake in the same way.
8. Cool one cake and leave in the form.
9. For soufflé, mix butter with vanilla and condensed milk.
10. On fire, heat water with agar, constantly stirring the composition. The jelly component will begin to foam and thicken, as it should be. Add sugar to it, hold it over medium heat so that the mass boils down. The readiness of the syrup is determined as follows: from a spoon, the syrup should stretch with a thread, but not drip.
11. Set it aside, in the meantime, beat cold whites with lemon (it is preferable to replace lemon grains with lemon juice, it's easier to beat). You should get solid peaks.
12. Add the syrup to the whipped mass, gently but quickly put the oil and mix.
13. Grease the cakes with a part of the soufflé, trying to ensure that the mass penetrates along the edges of the product.
14. Cover with cling film and refrigerate.
15. When the souffle hardens, decorate the cake with icing, for which combine melted chocolate and melted butter.
16. After the icing has hardened, cut into portions and serve with a cup of chicory.

Dessert with halva

The classic version can be changed by adding halva to the soufflé.

Test Ingredients:

• faceted glass of flour;
• half a glass of granulated sugar;
• oils 82.5% - 100 g;
• large egg marking C0;
• vanilla sugar.

To get a soufflé, take:

• three quarters of a glass of water;
• a sachet (20 g) of gelatin;
• 300 g of sugar;
• 100 g of condensed milk;
• pack of oil 82.5%;
• 2 proteins;
• a little lemon juice;
• 100 g of halva of any kind.

Process technology:

1. Beat butter alternately, then add sugar and egg.
2. Add vanilla, flour, beat a little more until smooth.
3. Bake a cake. After cooling, cut it into two parts.
4. Heat gelatin soaked in water in a water bath until dissolved. Do not boil!
5. Beat condensed milk with butter, and combine proteins with lemon juice.
6. Make syrup using water and sugar. Boiled sugar should drain in a thick thread, which means that the syrup is ready.
7. Hot syrup, without stopping the action, pour into the proteins, getting a dense and viscous composition. Add gelatin. Shake again and add oil. At the end, add chopped halva and mix.
8. Cakes, lubricating the soufflé, are placed on top of each other.

With agar-agar

Cake Bird's milk with agar-agar can be diversified by adding chocolate with cocoa to the soufflé. Get a delicate chocolate version. The principle of preparation is similar.

For the base:

• 150 g of sifted flour;
• 6 yolks;
• half a pack of oil 82.5%;
• a little salt (even if it is not indicated in the recipe, we recommend adding it, the dough will be tastier and brighter);
• two thirds of a glass of sugar;
• 6 g ready baking powder;
• some vanilla.

For the soufflé:

• granulated sugar 400 g;
• two thirds of a pack of butter;
• an incomplete tablespoon of cocoa powder (without top) and 100 dark chocolate;
• 6 proteins;
• 200 ml of water;
• 9 g agar.

Use bowls for proteins that are perfectly clean and dry! When separating yolks and proteins, not a drop of yolk should be allowed into the protein mass - this will reduce the ability of the protein to beat well!

We do this:

1. Turn on the oven, setting the temperature to 200 degrees.
2. Whisk the yolks and whites into separate bowls.
3. Put spices and oil in a separate bowl, beat well with a mixer.
4. Add egg yolks and vanilla, mix.
5. Using a sieve, sift flour and baking powder into the oil, stir gently with a spatula.
6. Lay out half of the dough in a thin layer on a parchment sheet. To make it easier to get a circle, you can use a split ring, or simply draw the diameter of the desired size on the parchment and carefully lay the dough over it. It is thick enough to hold its shape and not run out. Bake first one, then the second cake. They will bake quickly, about 6-7 minutes, as the layers are thin. Spread parchment paper with butter or margarine before laying out the base so that the cake does not stick.
7. Pour agar-agar into water heated to 100 degrees to dissolve.
8. Melt the chocolate in a water bath, cool until slightly warm.
9. In a bowl, beat soft butter with a whisk, add a spoonful of chocolate to it, constantly stirring it. Then add cocoa and mix everything until the composition is homogeneous.
10. Boil the syrup from sugar, a few drops of lemon juice and water until the consistency of rolling in the fingers of the ball. Cook on the lowest heat for about 15 minutes. It is easy to check the syrup for readiness - you need to drop it into cold water and roll it into a ball. If it does not spread, then it is ready.
11. Beat egg whites very quickly until stiff peaks form.
12. Transfer the swollen agar-agar to the syrup, mix and cook for a minute, stirring occasionally.
13. Whisking continuously, add the syrup to the egg whites until it runs out.
14. Beat the soufflé a little more to cool, and gradually start adding the chocolate-butter mixture - a spoon at a time, no more, constantly whisking.
15. Since agar-agar solidifies already at a temperature of 40 degrees, act quickly - pour two-thirds of the souffle onto the first cake, cover with the second cake, shake a little, removing air bubbles, and leave in a cold place.
16. Get the cake, decorate with icing, which can be made by melting 100 g of butter and chocolate.

Before serving, cut into slices and beautifully arrange on a dish.

Grandma Emma's Step by Step Recipe

The famous culinary specialist Grandma Emma offers her version of the popular cake.

Dough:

• 125 g of sugar;
• 7 yolks;
• 100 g soft butter 82.5%;
• a spoonful of vanilla sugar;
• a glass of flour;
• tsp baking powder.

To get a soufflé, we take:

• half a glass of water;
• 20 g of gelatin;
• 250 g of condensed milk;
• 175 g softened butter 82.5%;
• 7 proteins;
• 125 g of sugar;
• half a spoonful of vanilla sugar.

Glaze:

• 30 g of sugar;
• 30 g oil 82.5%;
• 150 g of dark chocolate;
• 180 ml cream.

Progress:

1. Pour gelatin with water.
2. Mix butter, yolks, sugar and butter until smooth, add dry ingredients.
3. Put the finished dough into a mold and bake at a temperature of 200 degrees for 20 minutes.
4. While the cake is baking, prepare the cream. Beat soft butter, add condensed milk, mix and beat again. Set aside a couple of tablespoons of cream to decorate the cake.
5. In a small bowl, heat the swollen gelatin and sugar. Heat up to 60 degrees and set aside from heat.
6. Whisk the whites from the refrigerator with a mixer until stiff foam.
7. Add vanilla, add sugar in parts, without stopping the process.
8. Add gelatin with sugar. Then, reducing the speed, add the cream.
9. We cut the crust in half.
10. One cake, laying in a mold, coat with half the soufflé.
11. Let's repeat the steps with the second cake.
12. Place in the refrigerator for two hours.
13. Heat the cream and bring the sugar until completely dissolved, add the butter and dark chocolate. Mix until smooth and shiny.
14. We glaze the surface and edges, evenly distributing the glaze with a knife.
15. Decorate the dessert as you wish.

Cake Bird's milk with gelatin almost according to GOST

Introducing bird's milk cake with gelatin.

Products for the test:

• 3 eggs;
• 90 g of sugar;
• 90 g flour.

To get a soufflé, we take:

• 200 g of sugar;
• 20 g of gelatin;
• 150 ml and 80 ml of water;
• 4 proteins;
• some salt;
• 300 g of condensed milk;
• 200 g butter 82.5%.

Execution technology:

1. Grind eggs with sugar.
2. Enter flour.
3. Bake the cake in a preheated oven at 180 degrees.
4. For soufflé pour 150 ml of water gelatin. Add sugar to 80 g of water and cook this syrup in a separate bowl for 7 minutes.
5. At the same time, heat the gelatin until dissolved, then it should cool slightly.
6. Whisk egg whites with salt. Separately, beat the butter with condensed milk.
7. In well-whipped proteins, add syrup in turn, then gelatin and finally the oil mixture. Whisk everything.
8. Put half of the cake in the mold, the soufflé loan, the second cake and pour the cake with icing.
9. To decorate with a pastry syringe, apply white icing, drawing a spiral or pattern.

For the brownie dough:

• 180 g of melted butter 82.5%;
• a little vanillin;
• a little salt;
• 250 g sugar;
• 160 g wheat flour;
• 6 spoons of cocoa;
• 3 eggs marked C1.

To get a soufflé, we take:

• 6 proteins;
• 150 g of condensed milk;
• 2.5 packs of gelatin (10 g each);
• 75 g of water;
• 120 g butter 82.5%;
• 100 g of sugar;
• citric acid at the tip of tsp.

To make soft chocolate brownies, follow these steps:

1. All products are slightly warmed at room temperature.
2. Beat butter and sugar until fluffy.
3. Gradually beat in all the eggs with the mass, introducing one at a time and beating with a spatula or whisk.
4. Mix dry ingredients and add to butter mixture.
5. We bake two cakes from the resulting dough, preheat the oven to 180 degrees. If the form is not wide, you can divide the dough into three cakes.

Soufflé and cake assembly:

1. Soak gelatin in water.
2. Combine butter, condensed milk and vanilla together.
3. Beat egg whites until firm (so that they do not fall out of an inverted bowl).
4. Incorporate warm gelatin into proteins. Continuing the process, achieve a uniform composition. Put the sweet oil mixture into it.
5. Place one cake in the mold, pour over the soufflé. Add second brownie. If three cakes came out, respectively, the soufflé is divided into two parts and poured alternately with the cakes.
6. The top of the cake is decorated with melted chocolate mixed with butter. Everything should stand in the refrigerator until the cake is completely solidified.

Cake with the amazing name "Bird's Milk" is a favorite sweet dessert from childhood. Who among us did not like to bite into small pieces of delicate white soufflé covered with delicious chocolate? And now this cake has a lot of adherents who buy such a dessert for every holiday table. But what if we want to make this amazing cake at home? Despite the apparent complexity, doing it at home is a pleasure. The recipes for making this cake are quite interesting, and the ingredients are available and inexpensive. Now we will tell you about the most interesting of these recipes.

"Bird's milk": how it all began

Where did the belief that bird's milk is the most wonderful of delicacies come from? Ancient legends say that beautiful birds living in paradise fed their chicks with wonderful milk, which is tastier than anything on earth. Since ancient times, people have dreamed of tasting bird's milk, told stories about it and composed poems. And even now, in our time, we understand that bird's milk is just a beautiful fiction, but the thought of a beautiful, mysterious nectar pleasantly excites the heart. Perhaps that is why it was decided to name the most delicious cake in history "Bird's Milk". The same delicious, tender, refined.

The history of this wonderful cake is unique. Suffice it to say that Ptichye Moloko is the pride of the Soviet confectionery industry, it is the only cake whose recipe has received a state patent. It is believed that the dessert preparation technology was developed by confectioner Vladimir Guralnik, who worked in the Moscow restaurant "Prague". He borrowed the idea of ​​a soufflé from the usual sweets produced by a local candy factory, but brought the recipe to perfection, making it truly melt in your mouth.

The cake is assembled from a small cake, delicate soufflé and chocolate icing. Moreover, the dough for the cake is prepared not biscuit, not puff and not shortbread, but rather, cupcake. Guralnik, together with partners, developed the recipe for the perfect dough for about six months, until he found what he needed. In order to improve the soufflé recipe, it took him even more time, but the result exceeded all the wildest expectations: the new cake very quickly became simply wildly popular.

Soon the soufflé recipe received GOST, and in 1980 a state patent was issued for the cake. Unfortunately, the name of the dessert was not patented, so now anyone can make cakes and pastries with the name "Bird's Milk". And it is not surprising that sometimes we are disappointed with the taste of the next “masterpiece”, because not every manufacturer follows the recipe for making dessert exactly.

The very first trial batches of cakes were released for sale in 1968. Due to the fact that the dessert recipe was rather complicated, and the cooking technology was complicated, the cakes were produced in very small batches, and they could only be obtained in Moscow and Leningrad. People stood in long queues almost from night to treat themselves and loved ones to this wonderful cake, the recipe of which was kept in strict confidence. Sometimes, in order to buy a coveted delicacy, they had to buy a ticket in line with enterprising businessmen. All means were good, just to get and try this miracle.

Among the many cakes that have gained popularity among our compatriots, this particular dessert has been and remains “number one” in the list of favorite treats for many years. "Bird's milk" is, perhaps, the only cake in the world, the recipes of which are more than a hundred. You can bake a cake using starch, gelatin, lemon, berries - in a word, make your dessert truly unique and inimitable. Of course, there is also a recipe according to GOST, approved by the Soviet state many years ago, but its complexity is that agar-agar is used instead of the usual gelatin for soufflé. This is a special product that is made from red algae. According to its properties, agar-agar resembles the same gelatin, but any soufflé and jelly made from it turn out to be unusually tender and tasty. So, if you want to cook the most authentic bird's milk cake - the way the author intended it - then look for a recipe with agar-agar!

The recipe for such a cake "Bird's Milk" (according to GOST) is also complicated by the fact that during the preparation of the soufflé, it is necessary to boil agar-agar with sugar syrup at a temperature of 117 degrees Celsius (no more and no less!). This is easy to do in an industrial environment, where there is special equipment with temperature sensors. At a lower temperature, the viscosity of agar-agar will be insufficient, at a higher temperature, the product completely loses the necessary gelling properties. And at home, as you understand, it is quite difficult to follow the recipe, the cooking technology and bake the cake exactly according to GOST.

In principle, during home-made “Bird's Milk” cake, agar-agar can be replaced with ordinary gelatin, there are wonderful recipes with this product. This will not particularly affect the taste - only the soufflé will become denser and firmer. If you set out to definitely purchase agar-agar and make a cake according to GOST, then try looking for it in the spice departments or in pharmacies (yes, this algae extract is also used as a medicine for stomach pain!). In extreme cases, you can try to negotiate with the workers of confectionery factories - agar-agar is simply obliged to be there.

It is rather difficult to say which recipe for a real Bird's Milk cake can be considered the best, because each of them is interesting and unique in its own way. So, we present to your attention the best and most interesting recipes for making the famous Bird's Milk cake. Choose the recipe that you like the most and eat to your health!

"Bird's milk" - a recipe close to GOST

If you have found agar-agar, then reproducing the Bird's Milk cake the way you remember it as a child will not be difficult. The main thing is to strictly observe the cooking technology described below, to do everything exactly as the recipe prescribes. So, in order to make the cake of your dreams, you will need the following products:

For cakes, take:

• Butter (butter) - one hundred grams;
• Sugar - one hundred grams;
• Two eggs;
• Wheat flour - one hundred and forty grams;
• Vanilla extract.

For the soufflé:

• Two egg whites (sixty grams);
• Sugar - four hundred and sixty grams;
• Agar-agar - two teaspoons without a slide;
• Condensed milk - two hundred grams;
• Vanillin or vanilla extract.

For glaze:

• Chocolate - seventy-five grams;
• Butter (butter) - fifty grams.

To prepare the cake, you will also need a form with diameters of at least twenty-five centimeters. This recipe implies that vanillin or vanilla extract can be used to taste, if necessary, it can be replaced with vanilla sugar, ground to a powder state.

Cooking cakes:

Beat butter with sugar, while gradually adding eggs and vanilla. Beat the mass until the sugar is completely dissolved. Add flour slowly, about a tablespoon at a time. Knead the dough. Spread half of the finished dough around the shape and bake at a temperature of two hundred and thirty degrees. Baking time is ten minutes. When everything is ready, bake another one of the same cake.

Soufflé preparation:

Soak agar-agar in one hundred and forty milliliters of water and leave it there for three to four hours. Condensed milk and butter warmed to room temperature must be mixed and whipped into a cream, adding vanilla to the mass. The resulting cream is set aside for now, but not in the refrigerator.

Agar-agar, soaked in water, must be put on fire, always slow, and brought to a boil. Attention: do not let the agar-agar burn! Boil for at least one minute, then add sugar to the mass. Then set the fire to medium. Bring agar-agar with sugar back to a boil, stirring constantly. As soon as the syrup increases and white foam rises, you can remove it from the heat. Dip the spoon into the syrup and lift it up: if a thin “thread” is pulled after the spoon, this means that the syrup is ready and cooked correctly.

The syrup must be cooled to about eighty degrees Celsius. While it is cooling, we will begin to make the protein component of the soufflé. You need to beat the chilled proteins, adding citric acid to them. Beat until high density.

Pour the hot syrup into the whipped whites in a thin stream, stirring constantly. Whisk the egg whites with the syrup until a homogeneous mass is obtained. Then add the cream of butter with condensed milk, mix and beat at low speed of your mixer. The soufflé is ready.

Glaze preparation:

Melt any dark chocolate with at least eighty percent cocoa beans and butter in the proportions indicated in the recipe.

Final shaping of the cake:

In a tall cake pan, lay the first cake on the bottom, pour half of the finished soufflé on top. We put the cake on the shelf of the refrigerator for at least twenty minutes so that the soufflé hardens slightly. After that, put another cake on top and pour the remaining soufflé again. We cover the assembled cake with chocolate icing (you need to cook it immediately before pouring) and now put it back in the refrigerator for several hours.

“Bird's milk” - recipe with gelatin

This recipe allows you to use regular gelatin instead of agar-agar. This will help you to prepare a cake at home without much hassle. Gelatin can be used in plates, or in granules. The main thing to do is to dissolve it correctly and strictly follow the recipe for making soufflé.

• Butter (butter) - one hundred gr.;
• Sugar - one hundred grams;
• One egg;
• Flour - one hundred and fifty gr.;
• Take vanilla on the tip of a knife.

• Egg white - 2 pieces;
• Sugar - three hundred and ten grams;
• Butter (butter) - one hundred and eighty gr.;
• Citric acid - half a teaspoon;
• Gelatin - twenty grams;
• Condensed milk - one hundred grams;
• Vanillin and take on the tip of a knife;
• Water - one hundred and thirty milliliters.

• Chocolate - one hundred gr.;
• Cream - one hundred grams.

Cooking cakes:

The recipe for biscuit dough for cakes is very simple. The butter should be gradually warmed to room temperature (not melted!), it should be gently beaten with a mixer (you can use a wooden spatula). Gradually add eggs, a pinch of vanilla to the oil and beat well. In small portions, add all the flour that remains, and knead the dough.

Then divide the dough in half and bake the cakes alternately at a temperature of two hundred and thirty degrees Celsius. Baking time is ten to twelve minutes.

Soufflé preparation:

Gelatin must be mixed well with a little water and then left to swell for about thirty minutes. Make a cream from condensed milk and butter softened at room temperature, while beating the ingredients well with a mixer. Pour sugar with water, stir and heat over low heat, bringing to a boil. Boil the syrup for at least five minutes, remembering to stir all the time. Beat the egg whites to a high foam, gradually adding vanillin and citric acid. Beat egg whites until stiff. Without stopping the mixer, pour the hot syrup into the whipped whites as quickly as possible (only in a thin stream!) Pour the dissolved gelatin and cream from condensed milk with butter into the resulting mass. Beat the future soufflé at low speed until you get a homogeneous mass.

Glaze preparation:

Melt chocolate with cream in a water bath until smooth. You can also do this in the microwave if you like.

Cake shaping:

Put the cooled cake on the bottom of a tall form. Top with half of the finished soufflé. After that, put the second cake on top of the first one, and then pour the soufflé that you have left. Remove the finished cake on the shelf of the refrigerator for about 3-4 hours, after which pour it with chocolate icing. If desired, the top of the cake can be decorated with chocolate figures, berries, crumbs or nuts (put in the center). Before use, remove the finished cake in a cool place for seven to eight hours.

Recipe for the third version of the Bird's Milk cake

This recipe is very simple and quick to prepare. As a rule, any housewife gets a tender and tasty cake, even if she decided to make such a dessert for the first time.

• Chicken eggs - four pieces;
• Sugar - three quarters of a glass;
• Wheat flour - one hundred and fifty gr.

• Chicken eggs - ten pieces;
• Sugar - three hundred grams;
• Butter (butter) - two hundred grams;
• Milk - two hundred milliliters;
• Gelatin - thirty grams;
• Wheat flour - a tablespoon (without a slide).

• Cocoa - three tablespoons (tablespoons);
• Sugar - three tablespoons (tablespoons);
• Milk - 4 tablespoons (tablespoons);
• Butter (butter) - one hundred grams.

Cooking cakes:

Proteins must be carefully separated from the yolks. They can be removed for the time being on the top shelf of the refrigerator, and the yolks should be beaten well with sugar until a homogeneous white mass is obtained. Slowly add flour (sift it!), mix well. Now beat the whites so that their volume increases five to six times. Add the beaten egg whites to the yolk mixture and mix gently. This must be done very carefully so that the bubbles do not fall off. Divide the dough in half and bake at a temperature of one hundred and eighty degrees. Baking time - twenty-five to thirty minutes.

Soufflé preparation:

Gelatin pour out of the bag, pour cool boiled water (one hundred and fifty ml) and leave for about one hour. Proteins are separated from the yolks, then the yolks are thoroughly ground with one hundred and fifty grams of sugar. Add warm milk and mix well. After that, gradually add the sifted wheat flour and beat until a fluffy and necessarily homogeneous mass is obtained. The resulting mixture is heated in a water bath until the consistency of a rather thick sour cream is reached, after which we remove from heat and cool.

In the chilled mass, you need to add butter softened at room conditions and beat thoroughly with a mixer. Gelatin must first be heated until the granules are completely dissolved, then cooled. Add a small pinch of salt to the proteins, then beat them with a mixer until a high and thick foam forms. Slowly add the remaining 150 grams of granulated sugar to the proteins and continue to beat. Add gelatin to the foam and mix. Then carefully combine the protein mass with the yolk mass, mix on a low mixer mode and refrigerate for several hours (until it thickens).

Glaze preparation:

Mix cocoa, milk and sugar and put on a small fire. As soon as the mass becomes close to boiling, add butter (butter) to it, stirring constantly. Remove glaze from heat as soon as it begins to boil.

Cake shaping:

Place the first cake on the bottom of the selected form, pour it over the soufflé. Lay the second cake on top of it. At the end, fill the cake with chocolate icing. Before use, it is recommended to cool in the refrigerator for about six to eight hours.

“Bird's milk” - recipe with starch

This recipe differs from others in that the souffle contains an ingredient such as potato starch. It is he who will help your cake to be lighter and more airy.

• Vanilla sugar - one spoon (tea);
• Sugar - one full glass;
• Flour - one full glass;
• Chicken eggs - four pieces.

• Chicken eggs - ten pieces;
• Milk - one full glass;
• Starch (potato) - one tablespoon (table);
• Sugar - two full glasses;
• Granular gelatin - forty gr.;
• Vanilla sugar - three spoons (tea);
• Butter (butter) - three hundred gr..

• Butter (butter) - fifty grams;
• Dark chocolate - two hundred grams.

Cooking cakes:

Beat eggs with sugar until white, gradually adding vanilla sugar. Sift the flour and slowly add it, stirring constantly, into the beaten eggs. Knead a homogeneous dough and pour it into a deep baking sheet, which is generously greased with oil. Put the baking sheet in the oven, preheated to one hundred and eighty degrees, and bake for ten minutes (until a golden crust appears). Wait for the finished biscuit to cool, and divide it into two cakes.

Soufflé preparation:

Dissolve starch in one tablespoon of water. Separate the yolks and whites. Rub the yolks thoroughly with one glass of sugar, gradually adding milk and vanilla sugar there. Stir until smooth, add diluted starch, continuing to mix. Beat the resulting mass with a mixer and put it to heat in a water bath. Boil until thickened. Then remove from heat, let cool, add butter softened at room temperature and beat the mixture until a very fluffy and homogeneous mass is obtained.

Dissolve gelatin in one hundred and fifty milliliters of water, leave for about twenty minutes. Warm the diluted gelatin either in a water bath or on the smallest fire - the granules should dissolve. Strain the gelatin solution. Beat egg whites thoroughly with the remaining glass of sugar until high foam. Pour the gelatin into the whites in a thin stream, be sure to stir while doing this. Carefully pour the resulting mass into the prepared cream and mix until completely homogeneous. You should not do this at a high mixer speed, otherwise the structure of the soufflé will deteriorate.

Glaze preparation:

Melt chocolate with butter in a water bath or in a microwave. To stir thoroughly.

Cake shaping:

Pour the first souffle cake, place the second cake on top of it. Place the almost finished cake in the refrigerator for 2-3 hours, then fill with chocolate icing. If desired, the cakes can be soaked in sweet syrup or any cream liqueur. Do not forget to put the finished cake to cool for six to eight hours.

Cake "Bird's milk" - a simple recipe

This recipe is so simple that even an inexperienced hostess can handle it. And its plus is that all the ingredients, as a rule, are available in every home, in every refrigerator. Try the recipe with cream, where semolina and lemons are used instead of gelatin and starch!

• Margarine - one pack (250 gr.);
• Sugar - two full glasses;
• Eggs - six pieces;
• Baking soda - one spoon (teaspoon);
• Flour (wheat) - two full glasses;
• Cocoa - three spoons (tea);

• Butter (butter) - three hundred grams;
• Sugar - 1.5 cups;
• Semolina - three tablespoons (tablespoons);
• Lemons - two pieces.

• Sour cream - two tablespoons (tablespoons);
• Cocoa - two spoons (tea);
• Sugar - three tablespoons (tablespoons);
• Butter (butter) - one tablespoon (tablespoon).

Cooking cakes:

Melt margarine (you can take butter), then add sugar there and then mix everything well. Add chicken eggs (one at a time, not all at once), beat with a mixer or blender at extremely high speed. Quench a teaspoon of baking soda with vinegar or freshly squeezed lemon juice, add to the egg mixture, stir. Gradually introduce well-sifted flour into the resulting mass. Beat until smooth. Divide the finished biscuit dough in half, add the required amount of cocoa to one of the halves. Bake the cakes in the oven, preheated to one hundred and eighty degrees. Bake for about 35-40 minutes. Cool the finished cakes, cut each of them into two more parts.

Cream preparation:

Softened at room temperature, we rub the butter with sugar. Then we cook semolina porridge from two glasses of milk and three tablespoons of semolina. We must cool the finished porridge (or let it cool itself) to room temperature. Grate the lemons together with the peel on a fine grater (you can grind in a blender), mix the resulting lemon zest and pulp into the semolina. Slowly add the oil, pounded with sugar, to the resulting mass. Beat the cream well with a mixer and put it in the refrigerator for half an hour.

Glaze preparation:

We mix sour cream and sugar, add cocoa and, after stirring, cook everything over low heat until thickened. Add butter, then bring to a boil and immediately remove from heat.

Cake shaping:

Again, put the chocolate cake on the bottom of the dish, cover it with cream. Next, alternate the white cake, chocolate and white again. We cover each cake layer (except the top one) with cream. Then we cover the finished cake on top and on the sides with icing.

Cake "Bird's milk", a more complex recipe

Perhaps this recipe is one of the most difficult, but also one of the most detailed in this article. In fact, this recipe does not contain anything impossible, you just need to be very careful and strictly follow the instructions. If you want to surprise your loved ones and cook a delicious and tender Bird's Milk cake yourself, then pay attention to this wonderful recipe!

• Margarine - one hundred grams;
• Sugar - one hundred grams;
• Chicken eggs - two pieces;
• Flour (wheat) - 150 grams;
• Vanilla sugar - to taste.

• Sugar - 350 grams;
• Chicken eggs - five pieces;
• Milk - half a glass;
• Butter (butter) - 150 grams;
• Gelatin - twenty grams;
• Citric acid - a quarter of a spoon (tea).

• Butter (butter) - fifteen grams;
• Cream or milk - six tablespoons (tablespoons);
• Chocolate - one hundred gr..

Cooking cakes:

Grind softened margarine with sugar. Then add the eggs one at a time, as well as flour, vanilla sugar. Stir the ingredients until smooth. The finished dough should be similar in consistency to thick sour cream. Put half of the dough in a mold, which should be well oiled, and bake in the oven at a temperature of two hundred and twenty degrees Celsius. Bake time - ten to fifteen minutes, the cakes should turn out to be a beautiful golden color. In the same way, bake the second cake in the oven. If you are worried that the cakes will burn or not come off, then put baking paper on the bottom of the mold.

Soufflé preparation:

Soak gelatin in two hundred milliliters of boiled (cold) water. On the packaging, as a rule, the soaking time is indicated (usually one hour is enough). After the required time has elapsed, heat the gelatin over low heat until we see that the granules have dissolved (but do not boil!). After that, it is necessary to filter the resulting gelatin solution.

Proteins are separated from the yolks. This must be done very carefully - so that not even the smallest drop of yolk gets into the proteins, otherwise it will not be easy to beat the proteins to the desired consistency. Also, make sure that both the utensils and the whisks of the mixer are completely degreased. We put the proteins in the refrigerator and proceed to the preparation of the yolk custard.

Beat the yolks with one hundred grams of sugar until white. Milk must be heated almost to boiling point, after which we carefully pour into the beaten yolks. It is better to do it slowly, in small portions. Continue beating the mixture at low mixer speed. The resulting mass is transferred to a ceramic container and put the dishes in a water bath. It is very important to ensure that the bottom of our dishes does not touch the bottom of the saucepan in which the cream is brewed. It is also important that the dishes with yolks do not cover the entire “bath” completely, otherwise the steam in it will begin to condense, which will prevent the cream from brewing. The finished brewed mass should resemble condensed milk in consistency. To cool it down, place the bowl of cream in a bowl of cold water.

Cooking sugar syrup. To do this, pour 250 grams of sugar with one hundred milliliters of boiling water and stir well. After that, put the syrup on the fire and cook over very low heat (do not forget to stir constantly) until the sugar is completely dissolved. It is very important to ensure that all the sugar dissolves before the boil begins, and does not remain lumps and crystals on the bottom and walls of the saucepan. As soon as the sugar syrup boils, it is no longer necessary to stir it. Boil the syrup for about seven to ten minutes. The degree of its readiness can be determined as follows: large bubbles form on the surface, and the syrup itself does not fall from the spoon, but stretches in a thick stream (thread).

Whip the egg whites, cooled properly, to a high density, for this you can add a few salt crystals to them. As a result, proteins should increase in volume by about five to six times, but not become hard. Continuing to beat the whites, add citric acid to the foam. And after that, it is necessary to reduce the mixer speed to a minimum and pour sugar syrup and gelatin solution into a container with foam in a thin stream.

We prepare the oil base of the cream. First, beat the softened butter for three to four minutes with a mixer, after which we carefully introduce the custard part of the cream. Beat the cream until you get a homogeneous mass.

In small portions, we introduce the butter cream into the protein mixture, continuing to beat with a mixer at minimum speed. As soon as the cream has become homogeneous, our soufflé is ready!

Glaze preparation:

It is not difficult to prepare a tender, melt-in-your-mouth glaze. In a water bath or in extreme cases in the microwave, heat the chocolate. Add butter and milk to it, stir the mass until smooth.

Cake shaping:

Put the first cake on the bottom of a tall form, fill with half the soufflé. After that, you need to put the cake on the shelf of the refrigerator for about 20 minutes so that the soufflé hardens slightly. When this happens, put a second cake on top of the soufflé and fill it with the remaining soufflé. Let cool again for twenty minutes. Then drizzle with freshly made chocolate icing. Refrigerate the cake for six to eight hours before serving.

"Bird's milk" is one of the most delicious, tender and legendary cakes. Its creamy layer of airy soufflé captivates from the first bite. No wonder the cake was so scarce and popular in the USSR! Meanwhile, it’s not at all difficult to make a Bird’s Milk cake at home, especially if there is a step-by-step recipe with a photo. The Gost’s recipe has long been declassified, and you can experiment with it: add a gelatin solution to the chocolate icing for a mirror shine, play a little with the proportional ratios of the ingredients , the thickness of the cake and the amount of soufflé. Of course, the souffle deserves special attention. But there will be no problems with it either, since the soufflé is prepared on gelatin, and not on agar-agar. The proposed thickener is quite simple to use and even an inexperienced cook can handle the quick formation of the cake.

This solemn and spectacular cake is perfect for celebrating an anniversary. Treat yourself and your loved ones to wonderful moments of joint tea drinking and a worthy cake under the fabulous name "Bird's Milk".

Ingredients

for the test:

• yolks 3 pcs.
• butter 150 g
• sugar 150 g
• flour 220 g
• baking powder 1.5 tsp
• vanillin to taste

for the soufflé:

• proteins 3 pcs.
• gelatin (soufflé) 30 g
• sugar 500 g
• butter 250 g
• condensed milk 120 g
• water 10 tbsp. l.
• citric acid 1/3 tsp.
• vanillin to taste

for glaze:

• sour cream 100 g
• sugar 100 g
• cocoa 3 tbsp. l.
• butter 3 tbsp. l.
• gelatin 10 g
• water 4 tbsp. l.

How to make Bird's Milk Cake

1. Turn on the oven and set the temperature to 180 degrees. For the dough, beat soft butter until creamy. Add sugar and yolks to it. Beat the mass until the sugar dissolves.
2. 
   Pour the sifted flour, vanilla and baking powder into the dough. Beat the ingredients with air movements until smooth.
3. 
   Line a square cake tin with parchment paper greased with vegetable or butter. Smooth out the dough.
4. 
   Bake the cake until cooked at a temperature of 180 degrees, 30-35 minutes is enough. Take out the finished cake with paper on the table and immediately cut along the edges, cutting off 1.5 cm from each side.
5. 
   Cool the crust completely. Make a soufflé while it cools. To do this, soak gelatin in 5 tablespoons of cold boiled water.
6. 
   Boil syrup from 400 g of sugar, 5 tablespoons of water and citric acid. The syrup is cooked for 10-12 minutes at a low boil. The finished syrup will turn slightly white and bubble, and a small sugary crust will form on the walls of the pan.
7. 
   Dissolve the soaked gelatin in a water bath (do not overheat the gelatin solution) and add it to the boiling syrup. Stop heating. The mass will foam and increase in volume.
8. 
   Beat the whites with the remaining 100 g of sugar and vanilla. The foam must be stable and dense.
9. 
   Butter, previously softened, rub with condensed milk into a tender mass.
10. 
    Pour the gelatin syrup into the whipped proteins in a thin stream. Beat the mass until cool. Add the cooled protein cream to the buttery part of the soufflé. Stir the finished soufflé until smooth.
11. 
    Cut the cooled cake into two horizontal parts, forming two identical layers for the cake. Put the first layer of the cake in the square shape in which it was baked. Don't forget to completely line the pan with cling film.
12. 
    Spread half of the soufflé over the cake tin. Pour another part into the free space along the edges of the cake. Cover the soufflé with the second layer of cake and fill the cake with the rest of the soufflé.
13. 
    Chill the cake in the freezer for 40-60 minutes. Prepare chocolate frosting. To do this, soak the gelatin in cold boiled water. Beat sour cream, melted butter and cocoa until smooth. Boil the chocolate cream and boil it for 5 minutes at a low boil. Dissolve gelatin without boiling. Pour the gelatin solution into the chocolate icing and stop heating. Gently stir the finished glaze and cool to 30-32 degrees.
14. 
    Remove the cake from the mold and fill with frosting. Decorate the top with chocolate chips or a pattern.

“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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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:

1. 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.
2. 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.
3. 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.
4. 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:

1. 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.
2. 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.
3. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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:

1. 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.
2. 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.
3. Beat the whites into a stable foam, without stopping the mixer, pour in the syrup and stir in the cream on condensed milk.
4. Line the sides of a detachable form or rings for assembling desserts with acetate film, lay one cake on the bottom, put the whole mass of soufflé on it, smooth and cover with a second cake. Send everything for one hour in the cold.
5. 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:

1. 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.
2. 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.
3. 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).
4. 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.
5. Shake the whites into a strong foam with the remaining sugar, mix in the dissolved gelatin and the custard base.
6. 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.
7. After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
8. 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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Hello my dear girls and boys!

So the long-awaited X-hour has come. Today I will tell you how I made Bird's milk cake at home. True, it was a long time ago, but I hope I remember all the nuances.

The recipe is actually very easy and quick.

If you have ever cooked marshmallows, then you will understand that here the essence is the same, only with the addition of biscuit and chocolate icing.

And since you've been waiting for this recipe for so long, let's get started right away.

I can only say that Bird's milk was and remains my favorite cake. Although after the collapse of the Soviet Union, I didn’t seem to try the store-bought Bird’s Milk and waited a long time for agar-agar to appear on the free market in order to cook it myself. A few years ago my dream came true! According to this recipe, the cake turns out exactly like the GOST Bird's Milk of our esteemed grandfather Guralnik.

Bird's milk recipe at home

For cakes:

• butter, softened - 100 gr.
• sugar - 100 gr.
• vanilla sugar - 10 gr.
• eggs, room temperature - 2 pcs.
• flour - 150 gr.
• baking powder - 1 tsp

For the soufflé:

• butter, softened - 150 gr.
• condensed milk - 70 gr.
• egg whites, room temperature - 200 gr. (≈6 pcs.)
• citric acid or salt - 1 pinch
• sugar - 400 gr.
• water - 140 gr.
• agar-agar - 8 gr.
• lemon juice - a few drops

For chocolate glaze:

• dark chocolate - 75 gr
• butter - 50 gr.

* for a mold with a diameter of 26 cm

First of all, let's prepare the cakes

They are prepared by analogy with cupcake dough.

1. We heat the oven to 210ºС.
2. Beat butter with sugar and vanilla sugar with a mixer until fluffy.
3. Continuing to beat, add eggs one at a time until a homogeneous mass is formed.
4. Mix flour with baking powder and pour into the oil mixture, mix briefly with a spatula until the components are combined. The dough will be thick and sticky.
5. We divide the dough into 2 equal parts and spread it on 2 sheets of cling film, wrap it and form 2 balls directly in the film.
6. Then, on 2 sheets of parchment, we draw a pencil around the form in which we will prepare the cake in order to bake cakes corresponding to the size of the form.
7. We shift the dough to the center of the circle so that it is between the parchment and the film.
8. On top of the film with a rolling pin, we roll out a circle of the required size from the dough and adjust it with our hands under the drawn rim.
9. Remove the film, transfer the cake to a baking sheet and bake for 6-7 minutes, until lightly blushed.
10. While the first cake is baking, prepare the second and also bake.
    

    I suggest cutting off the uneven edges of the biscuit and making them slightly smaller than the size of the mold so that the dough does not “peep out” from the soufflé in the finished cake.

While the cakes are cooling, let's start the soufflé

1. In a deep saucepan, pour agar-agar with cold water (140 gr.) And leave to swell for several hours.
2. We cover the detachable baking dish with a sheet of parchment (so that later it is convenient to drag the cake onto a plate), grease the sides with oil and sprinkle with powdered sugar, shake off the remaining powder.
3. We put one cake on the bottom of the form and set aside. We keep the second ready.
4. Beat soft butter with a mixer until white air cream (10 minutes).
5. Continuing to beat, we introduce condensed milk, adding 1 tablespoon at a time and carefully working with a mixer after each serving.
6. We put the proteins in a planetary or stationary mixer, throw a pinch of citric acid or salt and start beating at medium speed.
7. Immediately after we set the egg whites to beat, put the saucepan with agar-agar on moderate heat and, with constant stirring with a spoon, bring the mixture until the agar-agar is completely dissolved.
8. Increase the egg whites mixer speed to high.
   

   Everything here must be done quickly while the whites are whipping, because the syrup and meringue must be ready at the same time.
   If the whites whip into a stable meringue before the syrup is cooked, reduce the mixer speed to medium speed.

9. Add sugar to a saucepan with agar-agar and, gently stirring, bring to a boil: as soon as the sugar dissolves and before the syrup boils, we take a glass of water and wash off the sugar crystals from the walls of the saucepan with a brush.
10. After boiling, stop stirring and bring the syrup to 108-110ºС. Before the syrup reaches the desired temperature, we introduce a few drops of lemon juice.
11. Without ceasing to beat the whites at medium speed, immediately pour the syrup in a thin stream between the whisk and the mixer bowl.
12. Beat for 1-2 minutes and when the soufflé has increased significantly in volume, we introduce an emulsion of butter and condensed milk, adding one spoon at a time.
    

    Here, too, you can’t stay too long, because as soon as the soufflé cools to a temperature of 40ºС, the agar-agar will harden.

13. After the introduction of the oil emulsion, the soufflé will become more liquid. Beat for another 1-2 minutes at medium speed.
14. Pour half of the soufflé into the prepared form, put the second cake on top and pour the second half of the soufflé.
15. We put the cake in the refrigerator for half an hour so that the soufflé grabs.

Let's do the frosting

1. In a small saucepan over low heat, melt the chopped chocolate with butter while constantly stirring with a spatula.
2. The resulting icing immediately pour Bird's milk and spread with a spatula over the entire surface.
3. Place the cake back in the fridge for a maximum of 30 minutes to allow the frosting to harden slightly.
4. Very slowly and carefully (otherwise the soufflé may crack), we push the sides of the mold apart, remove and put the cake back in the refrigerator until it is finally fixed. 30 minutes will be enough.
5. I made the inscription with melted white chocolate.

So, thanks to your efforts, another cult Soviet cake Bird's milk appeared on our blog.

The recipe is complicated only at first glance. And this is because of the many nuances with the preparation of soufflé. In fact, everything is done very quickly.

Ask all questions in the comments, do not be shy. We will decide together.

Kiss everyone.

Good luck, love and patience.