How to make real bird's milk. The final layer - chocolate icing consists of

Cake with an amazing name " bird's milk" - Darling sweet dessert from childhood. Which of us did not like to bite off in small pieces a delicate white soufflé covered with delicious chocolate? And now this cake has a lot of adherents who buy such a dessert for everyone. festive 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 "Bird's Milk" is the pride of the Soviet confectionery industry, this is the only cake, the recipe of which 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, tender 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 a recipe for about six months perfect dough until you find what you need. In order to improve the soufflé recipe, it took him even more time, but the result exceeded all the wildest expectations: new cake very quickly gained just wild popularity.

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 special product which 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 real signature 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.

Basically, during home cooking cake "Bird's milk" agar-agar can be replaced with ordinary gelatin, there are wonderful recipes and 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 medicine for stomach pains!). 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 bring to your attention the best and interesting recipes cooking famous cake"Bird's milk". 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 changed to vanilla sugar pounded to powder.

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. smear half ready dough in a circle 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 install medium fire. Bring agar-agar with sugar back to a boil, stirring constantly. As soon as the syrup increases and rises white foam- can be removed from the fire. 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 into the beaten egg whites in a thin stream. hot syrup without stopping stirring. 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 assembled cake 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 instead of agar-agar regular gelatin. This will help you without special trouble make a cake at home. 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:

Recipe 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 properly mixed with big amount water and then leave to swell for about thirty minutes. Make a cream of condensed milk and softened with room temperature butter 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 cool place for seven or eight hours.

The 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. Adding 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, add softened room conditions butter 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 fold the remaining 150 grams into the proteins granulated sugar and keep beating. Add gelatin to the foam and mix. Then carefully protein mass combine with yolk, mix on low mixer mode and refrigerate for several hours (until thickened).

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" - a 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 golden brown). Wait when finished biscuit 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 small 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 easy that even inexperienced hostess. 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 finished biscuit dough in half, add to one of the halves required amount cocoa. Bake the cakes in the oven, preheated to one hundred and eighty degrees. Bake for about 35-40 minutes. Finished cakes cool, each of them cut into two more parts.

Cream preparation:

Softened at room temperature, we rub the butter with sugar. Then we cook semolina from two glasses of milk and three tablespoons of semolina. Ready porridge be sure to cool (or let it cool itself) to room temperature. Grate lemons with peel fine grater(can be ground in a blender), the resulting lemon zest and pulp are mixed into 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 on the bottom of the dish chocolate cake, cover it with cream. Next, alternate white cake, chocolate and again white. 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 amazingly delicious and delicate cake"Bird's milk" on your own, 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. Ready dough should be similar in texture 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. Baking time - ten to fifteen minutes, the cakes should turn out 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 on 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, place the bowl of cream in a bowl with 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: big bubbles, 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, the 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.

We enter in small portions oil cream V protein mix while 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" - a quick recipe

The recipe for this cake is interesting because in order to prepare it, it will take quite a bit of time. As a result, you will get a surprisingly tasty, delicate cake.

Bird's milk is considered to be the world's dessert. air treat has gained wide popularity in many countries, the cake recipe has spread around almost the whole world. Many housewives comprehend the culinary niche, so they are interested in the question: “How to make a dessert on your own?”. Experienced craftsmen several basic recipes which are the most delicious at the same time. Consider them in order, highlight the main aspects.

Bird's milk according to GOST

Main Feature this recipe It is generally accepted that the cake is prepared on the basis of agar-agar. The component is an extract from algae, it is widely used in medicine. As a general rule, purchase agar-agar at conventional stores will not work, so you should contact the pharmacy.

Many try to replace this ingredient edible gelatin, but then the mark "according to GOST" disappears. Loss of taste and texture finished product, the cake freezes in the refrigerator longer than the due date. Do not save energy, it is better to immediately purchase agar-agar. Consider step by step recipe.

Required Ingredients

• wheat flour - 155 gr.
• vanilla sugar - 20 gr.
• agar-agar (algae extract) - 20 gr.
• powdered sugar - 55 gr.
• butter - 315 gr.
• condensed milk - 110 gr.
• granulated sugar - 445 gr.
• chicken protein - 2 pcs.
• chicken egg (whole) - 1 pc.
• citric acid - 5 gr.
• chocolate (preferably black) - 110 gr.

1. Prepare a deep container, pour agar-agar into it, pour 145 ml of algae. filtered water at room temperature. Take the butter out of the refrigerator, let it soften in vivo, cut off from it 55 gr.
2. Then beat it with a mixer, while pouring vanillin and powdered sugar. Add a whole chicken egg to the resulting mass, beat again. The mixture should rise to 2 times.
3. Sift the flour to loosen the composition a little. Start slowly adding it to creamy mixture stir with a fork at the same time. If there are lumps, knead them on the edge of the dish. In the end, you should be able to thick dough, which lends itself well to kneading.
4. Prepare a baking dish, you can use a baking sheet. Line it with paper or grease vegetable oil(Not recommended). Roll out the resulting dough in a thin layer, turn on the oven and heat it to a temperature of 200 degrees.
5. Place the baking sheet in the preheated oven, bake at the indicated temperature for 10 minutes. After baking, cut the cake with a knife, giving it smooth edges. Pour the condensed milk into a bowl, melt 210 gr. butter at room temperature. Mix the ingredients, beat them with a mixer.
6. Pour the mixture of water and agar-agar into enamel pan, put on the stove and turn on the minimum fire. Stir the composition until the first bubbles appear, add granulated sugar and bring it to complete dissolution of the granules (about 5 minutes). Make sure that the mass does not stick to the edges of the dishes.
7. To check the readiness of sugar and agar-agar, after the appearance of foam, dip the spoon into the mixture, then remove it. You will see that the composition stretches after the cutlery. It is at this moment that the mass can be removed from the fire.
8. In a separate deep container, beat the egg whites, in the end you should get a dense thick foam. Add citric acid and repeat the manipulations. Start pouring in the agar-agar syrup in a thin stream, beat the mass with a mixer. It will greatly increase in size.
9. Now add the cream made from butter and condensed milk, mix. The contents of the bowl will take on a yellowish tint and liquid consistency. Pour immediately ready mix on the cake, send to freezer for a quarter of an hour.
10. Melt the remaining butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth thick cream. Remove the cake from the freezer, fill it with chocolate icing. Again send to freeze for a quarter of an hour.
11. After the specified time, cut the dessert into triangular or square pieces. Serve with tea or coffee. If desired, on the surface of the glaze, you can draw a pattern with the remains of the cream.

Bird's milk: a classic recipe

The classic cooking technology is loved by many housewives for low calorie. For 100 gr. the product accounts for about 93 kcal., this fact cannot but rejoice.

Korzh:

• egg - 3 pcs.
• baking powder for dough - 10 gr.
• vanilla sugar - 14 gr.
• sugar or substitute - to taste
• corn starch - 35 gr.

Souffle:

• chicken protein - 4 pcs.
• gelatin - 10 gr.
• milk (fat content 3.2%) - 310 ml.
• granulated sugar - to taste
• citric acid - 3 gr.

Glaze:

• cocoa powder - 30 gr.
• drinking water - 65 gr.
• sour cream (fat content 15%) - 55 gr.
• gelatin - 5 gr.
• sweetener - to taste

1. The preparation of bird's milk begins with the cake. First, separate the proteins, put them in the refrigerator for 20 minutes. Then beat the components with a mixer to get a dense thick foam. Add salt to the tip of a knife.
2. Egg yolks do not need to be refrigerated, mix them with cornstarch, baking powder (can be replaced slaked soda), sugar substitute and vanillin. Combine this mixture with the previous one.
3. Line a baking sheet with parchment paper, pour the cake mix into it. Preheat the oven to 180-190 degrees, send the baking sheet inside, bake the dough for about a quarter of an hour.
4. Start making soufflé. Pour milk into a deep container, add gelatin, put the pan on the stove. Set the average power, wait for the first bubbles to appear. Stir constantly so that it does not burn.
5. After boiling, simmer the mixture for another 1 minute, then turn off the burner. Whisk chicken proteins, after mixing them with salt. Pour in citric acid, bring to a thick foam.
6. Cool the milk mixture to 65 degrees. Start pouring it in a thin stream into whipped proteins, at the same time stir. Put the prepared mass on the cooled cake, level and send in the cold until completely hardened.
7. When the base is ready, you can start making the glaze. Dissolve gelatin in water according to the instructions, heat on the stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
8. Stir the icing until smooth, set aside. Take the cake out of the fridge and fill it with frosting. Put the dessert back in the refrigerator, wait for it to harden (3 hours). Cut into pieces, drink with tea or coffee.

Bird's milk with cocoa

• gelatin - 55 gr.
• cottage cheese (fat content from 15%) - 325 gr.
• whole milk - 270 ml.
• cocoa powder - 80 gr.
• sour cream with a fat content of 20% - 440 gr.
• cream - 50 gr.
• granulated sugar - 325 gr.

1. Bird's milk with cocoa is formed from two parts - a black and white base. First, prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
2. Add 20 gr. gelatin, mix, pour into an enamel pan. Put the dishes on the fire, stir, bring the granules to complete dissolution. When the mixture becomes homogeneous, pour it into a mold, leave for half an hour to infuse.
3. Proceed to the formation of the white layer. Pour the rest of the gelatin with milk, leave for a quarter of an hour until completely dissolved. At this time, prepare a kitchen sieve, wipe the cottage cheese through it.
4. Mix cottage cheese with sour cream, pour heavy cream, add granulated sugar. Pound the mass to a paste-like consistency, beat with a mixer until a decent density (about 5 minutes).
5. Put the dissolved gelatin on the stove, bring to the appearance of the first bubbles. Mix with milk mixture, beat again with a mixer. Leave at room temperature for 1 hour, then transfer to the refrigerator for 15 minutes.
6. Pour the finished white mass over the chocolate layer, send to harden in the refrigerator for 3 hours. Cut the cake after the deadline portioned pieces Serve with tea or coffee.

Korzh:

• margarine - 245 gr.
• vanilla sugar - 12 gr.
• chicken egg - 6 pcs.
• baking powder - 10 gr.
• granulated sugar - 410 gr.
• wheat flour - 410 gr.

Cream:

• milk - 425 ml.
• butter - 310 gr.
• sugar - 310 gr.
• semolina - 40 gr.
• lemon - 2 pcs.

Glaze:

• sour cream or cream (fat content from 20%) - 60 ml.
• granulated sugar - 85 gr.
• vegetable oil - 30 ml.
• cocoa powder - 25 gr.

1. Place margarine in an enamel pan, melt in a water bath, cool. Pour in sugar and mix, beat with a mixer until the crystals are completely dissolved.
2. Whisk eggs, add flour, baking powder, knead the mass until elastic. Divide the dough into 2 parts to bake cakes from them later.
3. Preheat the oven to 180 degrees. Take 2 baking sheets, line them with paper or grease sunflower oil. Roll out both sections of the dough, send to bake for a quarter of an hour.
4. Grind semolina in a coffee grinder or blender to a powder. Pour the milk into an enamel saucepan, bring to a boil, slowly pour in the semolina and stir.
5. Boil the cereal for about 5 minutes, collect the composition from the walls. After the specified period, turn off the burner, let the porridge brew for about 10 minutes.
6. Wash the lemons, cut into pieces and remove the pits. Grind with a blender to a mushy state. Melt the butter in the microwave or in a water bath, grind with sugar, mix with cooled semolina and chopped lemons.
7. Beat the resulting mass with a mixer to eliminate lumps. Put in the refrigerator for 40 minutes, start preparing the glaze. Pour granulated sugar, sour cream and cocoa powder into the pan, heat until thick.
8. Add butter to the mixture, mix thoroughly. Take the first cake, grease it with a large amount of cream, cover with the second cake. Pour frosting over cake and refrigerate until firm. If possible, leave the dessert overnight to soak.

Bird's milk is one of the types of desserts that can be easily prepared at home. By and large, the delicacy is made by freezing, only the cake is cooked in the oven. Consider the recipe according to GOST or classical technology. Make a cake based on cottage cheese, semolina or cocoa. Observe the proportions, do not start cutting the dessert until it has completely hardened.

Video: bird's milk cake

Some memories from childhood can be carried through life. Gentle air soufflé, thin cake and delicious chocolate icing - this is how most of us remember the "Bird's Milk" cake. According to GOST of the USSR, it can be prepared today according to the recipe below. The article also suggests other options for preparing this airy dessert beloved by everyone.

A bit of history

"Bird's milk" is the first cake in the USSR, for which a patent for an invention was issued in the 80s of the XX century. The history of the cake began back in 1968, when confectionery factory"Rot-Front" were released sweets with the same name. However, the cake itself was created only 10 years later, and until that time, the confectioner of the Moscow restaurant "Prague" only nurtured the idea of ​​recreating the tender and lush soufflé in a traditional dessert.

For several years, the restaurant's confectioners' team has been working on the technology of cooking. AND perfect recipe was found. It turned out that to make the cake you need not gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is to observe the cooking temperature, because agar-agar must be heated at 117 degrees, no higher and no lower.

This is how the dessert "Bird's Milk", beloved by many Russians, appeared - a cake according to GOST, which for a long time was a real shortage. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. According to the same recipe, it can be reproduced at home.

Secrets of making a delicious cake

The recipe for the "Bird's Milk" cake in the USSR included sugar molasses, which is not used at home. Therefore, when preparing a dessert at home, it is necessary to adhere to certain recommendations that allow you to achieve the desired consistency and taste of the soufflé:

1. Agar-sugar syrup at home is boiled to a temperature of 110 degrees. When the temperature rises to 118 degrees, the syrup begins to crystallize, resulting in a soufflé with grains.
2. It is important not to overheat the syrup during the cooking process, because at a temperature of 120 degrees it loses its gelling ability.
3. Agar-agar, unlike gelatin, freezes at 40 degrees, so proteins brewed with syrup are combined with condensed milk and butter immediately, without waiting for cooling.

With the observance of technology, even at home, you can easily prepare a delicious cake "Bird's milk". The calorie content of the dessert is 392 kcal per 100 grams. The weight of the entire cake according to GOST is 1.6 kg.

Cake recipe according to GOST

Cooked by traditional recipe the cake consists of two layers of cupcake dough, layered with delicious tender soufflé. For such a structure, hot agar-agar is introduced into the proteins whipped into a lush foam, due to which the mass doubles and becomes airy.

Cake "Bird's milk" at home can be prepared according to the original, patented recipe. The technology of its preparation is not classified information. To understand how to make a bird's milk cake with agar-agar, you need to read the step-by-step instructions:

1. Baking cake layers from cupcake dough.
2. Soufflé preparation.
3. Assembly.
4. Cake decoration.

Step 1. Recipe for cake layers according to GOST

Often there are cake recipes with biscuit, sand or chocolate cakes. However original recipe cake "Bird's milk" according to GOST involves the preparation of cakes from cake dough. It is prepared in the following sequence:

1. Using a mixer, the butter is ground with sugar (100 g each) until white. Gradually introduce 2 eggs. As a result, the sugar should dissolve completely.
2. Flour (140 g) is sifted into the whipped mass and the dough is kneaded.
3. The dough is smeared on parchment, in two circles previously outlined.
4. A baking sheet with parchment is sent to the oven for 10 minutes (230 degrees).
5. The cooled cakes are removed from the parchment, the excess dough is cut off.
6. "Bird's milk" (cake according to GOST) is prepared in a detachable form, on the bottom of which one of the cakes is laid out.

After the cakes are ready, you can start preparing the soufflé.

Step 2. Making the soufflé

The air structure and taste of the dessert largely depend on the correct preparation of the soufflé. The recipe for the "Bird's Milk" cake according to GOST assumes the following sequence for preparing the soufflé:

1. First of all, it is necessary to soak agar (4 g) in water (140 ml) for a couple of hours.
2. In another bowl, butter (180 g) and condensed milk (100 ml) are whipped.
3. The soaked agar is brought to a boil, sugar (460 g) is poured in and cooked over medium heat until completely dissolved. Then you need to wait for the appearance of white foam on the surface and remove from heat. The syrup can be considered ready when a “thread” stretches behind the spatula.
4. Proteins of two are whipped into foam with citric acid (1/2 teaspoon). Further, agar-sugar syrup is introduced into them in a thin stream.
5. Lastly, at a low speed of the mixer, butter-condensed cream is introduced.

"Bird's milk" - a cake according to GOST based on agar-agar. However, in other recipes it is successfully replaced with gelatin.

Step 3. Assembling the Cake

A detachable form is used to assemble the cake. Cake "Bird's milk" at home and at work is collected in the following sequence:

1. At the bottom of the form spread the first cake and pour half of the soufflé.
2. A second cake is laid on top of the soufflé.
3. The rest of the soufflé is poured over it.
4. The cake is sent to the refrigerator for 4 hours.

Agar-agar hardens very quickly, so this time will be enough.

Step 4. How to decorate the "Bird's milk" cake?

Icing is traditionally used to decorate the cake. "Bird's milk" - a cake, according to GOST, covered with chocolate glaze (75 g) and butter (45 g). To do this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the detachable form. After that, the dessert is sent for 3 hours in the refrigerator.

To remove the finished cake, you must carefully run a knife along the edge of the mold.

How to make a cake "Bird's milk" with gelatin?

The absence of agar-agar in the house is not a reason to refuse your favorite dessert. Cake "Bird's milk" with gelatin to taste is no worse than the original.

Step-by-step cooking consists of the following sequence of actions:

1. First of all, it is necessary to pour gelatin (30 g) with cold water (150 ml).
2. Prepare a biscuit by beating an egg (4 pcs.) With sugar (150 g). When the mass increases in volume, add flour (150 g) to it.
3. Line the bottom of a springform pan (26 cm) with baking parchment.
4. Pour the dough into a mold and send to cold oven, then set the heating temperature to 175 degrees. The cake will bake in the oven for 30 minutes.
5. To prepare the soufflé, separate the whites of 10 eggs from the yolks, after which they will need to be ground with sugar (150 g), milk (200 ml) and flour (25 g). Next, the mass should be installed in a water bath. Heat with constant stirring until the mass begins to thicken, then remove the saucepan from the heat and cool. Add butter to the sweet yolk mass and beat with a mixer.
6. Heat the swollen gelatin in a water bath.
7. Beat egg whites with sugar (150 g) into a fluffy foam, add chilled gelatin.
8. Combine the protein and yolk mass. Send the resulting soufflé to the refrigerator for half an hour so that it acquires a thicker consistency.
9. When assembling the cake, the biscuit cake is cut lengthwise into 2 parts. The first thin cake remains in shape, then the soufflé is laid out, which is covered with the remaining biscuit on top.
10. After 8 hours, the soufflé will harden well, and it will be possible to start decorating the cake. To do this, a chocolate bar is melted in a water bath and poured on top of the cake directly in a detachable form.

Cake "Bird's milk" with brownie

Another option delicious cake"Bird's milk" consists of a delicate soufflé and chocolate brownie cakes as a base. Otherwise, the recipe for cooking and the taste of the dessert are very similar to the original. In this version, the "Bird's Milk" cake is prepared with gelatin instead of the traditional agar-agar.

Step-by-step preparation of dessert is as follows:

1. First of all, cakes are prepared from butter (180 g), pounded with sugar (270 g) and eggs (3 pcs.).
2. Dry ingredients are sifted into the sweet butter mass: flour (160 g), salt, vanilla (1.5 teaspoons) and cocoa (100 g).
3. The chocolate cake is baked for half an hour in the oven, heated to 180 degrees.
4. In the meantime, you need to prepare the soufflé. To do this, gelatin (25 g) is soaked in 75 ml cold water with sugar (100 g) for 40 minutes.
5. In a separate bowl, beat condensed milk (150 ml) with butter (120 g).
6. Proteins are whipped to peaks.
7. The gelatin mass is heated in a water bath.
8. At permanent job mixer, dissolved gelatin is introduced into whipped proteins.
9. After 7 minutes, when the mass has cooled down, a cream of condensed milk with butter is added to it.
10. When assembling, the cake is cut into 2 parts. Bottom cake laid out on the bottom of a detachable form and half of the soufflé is poured onto it. After that, the form is sent for 20 minutes to the freezer. After a while, the second cake and the rest of the soufflé are laid out on the soufflé.
11. On top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

11. Beat with a mixer 10 proteins until lush foam, gradually adding sugar until you get a meringue.

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

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

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

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

"Bird's milk" with semolina

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

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

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

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

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

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

"Bird's milk" with ice cream

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

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

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

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

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

If you are making a cake for children, replace cognac with sweet fruit syrup- it will turn out even more delicious!

"Bird's milk" with condensed milk and chocolate

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

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

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

Beat 4 egg whites with 1 tsp. crushed lemon peel and, without stopping whipping, pour in the jasmine syrup with agar. Mix the resulting mass with buttercream.

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

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

Today I am fulfilling the first order - I am sharing the recipe with you classic cake Bird's milk according to GOST. By the way, I cooked it for the first time, although the desire to make the very right Birdie has accumulated and multiplied for many years. As it turned out, in the preparation of this delicious cake with a snow-white elastic soufflé, thin cake layers and chocolate icing, there is nothing complicated. By sticking to the recipe, you too can easily repeat the process and sincerely rejoice at the desired result.

I will not delve into the history of this famous and popular (to this day, by the way) cake for a long time. I'd rather tell you a little about the essence of its preparation. Today you can find the most different recipes cake Bird's milk - it is prepared even on semolina, while some cooks use gelatin instead of agar-agar, add great amount chicken eggs. Cakes, which in the original are cooked on whipped (cupcake) dough, are replaced with a biscuit.

Meanwhile, as part of a real Ptichie Moloko cake, there should be a snow-white soufflé, which is made on the basis of well-whipped egg whites, brewed with hot syrup on agar-agar. Cream of butter and sweet condensed milk is also added there - it is he who makes the soufflé creamy and tender.

In order for the Bird's Milk cake according to GOST to be successful the first time, I deliberately made a very large (40 pieces) number of steps. Do not be afraid - it will be easier and easier when you can clearly see and read everything in detail. I almost forgot to say one more thing: this cake uses just a huge amount of sugar - 560 grams. You can try to shorten it if you wish, but frankly, I have not tried and will not even try. Yes, the finished cake (weighing approximately 1 kg 400 grams) is sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprisingly, they are also sweet-toothed. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Cake dough:

Souffle:

Chocolate glaze:

Cooking step by step with photos:

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

So, we will divide the whole process of making this delicious homemade cake into several stages. First, bake the cakes, then make a soufflé and, finally, fill the finished cake with chocolate icing. First of all, you need to soak 4 grams of agar-agar in 160 milliliters of cold water (these are 2 teaspoons without a slide, that is, under the knife). The original needs 140 milliliters of water, but I added another 20 milliliters to make the cake a little lighter. Leave the soaked agar on the table for about an hour.

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

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

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

When you get a homogeneous mixture, pour 140 grams of sifted wheat flour top grade. It remains only to mix it in to get a homogeneous dough.

The consistency of such a dough resembles dough for cupcakes (which, in fact, it is). It keeps its shape perfectly, does not spread - like thick sour cream.

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

Alternately bake the cakes at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.

We cut the still warm cakes with a knife along the lines that we previously drew with a pencil. There is a small nuance here: if you want the cakes to peek out of the soufflé (from the side) in the finished Bird's Milk cake, cut exactly along the lines. If you prefer that they are not visible (only a snow-white soufflé on the side), cut 1 centimeter less lines. I think it’s not necessary to advise where to put the trimmings - there are a lot of people who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).

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

Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, lush and shiny cream. 4-5 minutes is enough to whip - let him wait for his turn on the table for now.

We remember that we soaked agar-agar. Place the saucepan over medium heat and, stirring occasionally, bring the liquid to a boil.

Now we immediately fall asleep all 460 grams of sugar - only when the agar-agar is completely dissolved, otherwise the soufflé may not freeze. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.

We are waiting for the sugar to completely disperse, let the mixture boil, stirring constantly. Now it is important not to miscalculate and cook the right sugar syrup. To do this, you can use a cooking thermometer and cook the syrup until its temperature reaches 110 degrees. I don’t have such a device, so I learned to determine readiness by eye. On a fire just below average, I cook the syrup for 8-9 minutes after it boils (already with sugar).

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

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

Gradually, you will see how the mass is strongly compacted and increases well in volume. Its texture is similar to the basis for homemade marshmallow- just as thick and stable.

Without stopping the mixer (I stop only to have time to take a photo), we introduce oil cream into the protein base in parts. Only you need to intervene it quickly and at the lowest speed.

As soon as you see that all the cream has interfered, immediately stop whipping. The fact is that the soufflé will thicken further and it will be difficult to spread it into a mold. IN this case the mass lazily flows from the whisk with a wide ribbon.

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

Fill the cake with half of the soufflé mass. If you kill it, you will not pour it, but spread it out with a spoon because of the density.

Fill the cake with the second half of the soufflé mass. In the end, it will already begin to thicken and may not lie quite evenly.

To do this, quickly rotate the form with both hands, without lifting it from the table. The soufflé flattens out under its own weight. We put the form with the cake in the refrigerator so that the top of the soufflé grabs and is not sticky. I spent a cake in the cold for about half an hour - the soufflé managed to grab so that it could be covered with chocolate icing. If you are not in a hurry, let the workpiece cool thoroughly (a couple of hours is enough).