Bird's milk with semolina recipe. Unusual cake "Bird's milk" (with semolina) according to an old recipe

Cake "Bird's milk" with semolina: unusually large, airy and very tasty!

I propose to cook "Bird's milk" with a cream based on semolina. Its recipe is somewhat different from the usual one, it is very tender and amazingly tasty!

Products:

for the test
1. Wheat flour - 160 gr.
2. Sugar - 200 gr.
3. Butter - 130 gr.
4. Egg - 4 pcs.
5. Cocoa - 40 gr.
6. Vanilla sugar - 12 gr.
7. Baking powder - 12 gr.
8. Milk - 2 tbsp. l.
9. A pinch of salt

for cream
1. Milk - 800 ml.
2. Semolina - 130 gr.
3. Butter - 300 gr.
4. Sugar - 150 gr.
5. Small lemon - 1 pc.

for glaze
1. Sugar - 80 gr.
2. Sour cream - 50 gr.
3. Butter - 40 gr.
4. Cocoa - 30 gr.

How to make a cake "Bird's milk" with semolina:

Eggs, combining with regular and vanilla sugar, as well as salt, beat with a mixer. The mass should turn white and increase in volume.

Beat the softened butter, add the sifted flour, milk and baking powder to it.

Add egg mixture and mix thoroughly with a whisk.

Divide the dough into 2 parts, add cocoa to one of them and mix. Leave the rest of the dough as is.

Lightly grease a baking dish with oil, put the dough of the same color into it and bake at 180 degrees for about 10 minutes. Then bake another color cake in the same way. Check the readiness of baking with a toothpick. Leave the cakes to cool.
Prepare cream for the cake. Pour milk into a saucepan, add sugar and semolina, mix and cook over low heat until thickened. After that, remove the porridge from the heat and set aside to cool.

Wash the lemon, remove the zest from it and squeeze out the juice. Beat butter for cream at high speed for 5 minutes, adding lemon zest and juice. Combine the butter mass with semolina and whisk again until smooth. You should get a fragrant thick cream.

Assemble the cake: place the dark cake on the bottom of the detachable form, put all the cream on top and cover with the light cake. Lightly press your hands on the top cake and send the product to the refrigerator overnight.
To prepare the glaze, combine all the ingredients that make up its composition, put on a small fire and cook, stirring, until the butter and sugar are completely dissolved. Look how shiny and smooth the glaze came out in the end!

Take the cake out of the springform pan and cover with cooled icing. Place the dessert for another 30 minutes in the refrigerator, after which you can serve it to the table!

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In the 90s of the XX century, many people loved the Bird's Milk cake with an airy white soufflé. This soufflé makes excellent sweets that simply melt in your mouth, and no less delicious cake in chocolate icing. Resourceful housewives decided to simplify the recipe. As a result of this, the “Bird's Milk” cake with semolina and lemon was obtained. It is a delicate chocolate biscuit with sweet and sour cream and lemon flavor.

Masterpiece with lemon and semolina

No need to be surprised that the name "Bird's Milk" contains a recipe for a biscuit and lemon cream cake. This cake "Bird's milk" with semolina was very popular in the 90s of the last century. Thanks to lemons, the delicacy has a slightly sour taste and citrus aroma.

To prepare the dough, you will need the following ingredients:

1. Flour - 200 g.
2. Sugar sand - 250 g.
3. Butter or margarine - 150 g.
4. Chicken eggs - 4 pieces.
5. Baking powder - 1 teaspoon.
6. Cocoa - 20 g.

To prepare the glaze, you will need such products:

1. Cocoa and sugar - 2 teaspoons each.
2. Butter - 50 g.
3. Sour cream - 70 g.

The following ingredients are required for the cream:

1. Butter - 250 g.
2. Lemon - 150 g (2 pieces).
3. Sugar - 150 g.
4. Semolina - 3 tablespoons.
5. Milk - 500 ml.

To prepare the "Bird's Milk" cake with semolina, you need to adhere to a certain technology. It consists of the following steps:

Cake according to an old recipe with semolina

In Soviet times, two cakes that had the same name were especially popular.. One of them was made from a snow-white soufflé, and the second from a biscuit chocolate cream with semolina. This cake has an original taste. Cakes are loose and porous. Grains of semolina are well felt in the cream. In the process of cooking, the condition must be met - the cakes must be 2 times thinner than the cream layer.

To prepare chocolate cakes, you need to take such a set of products:

1. Butter - 100 g.
2. Chicken eggs - 3 pieces.
3. Sugar - 1/3 of a glass.
4. Cocoa - 2 tablespoons.
5. Flour - ½ part of a glass (80 grams).
6. Salt - 1 pinch.
7. Baking powder - 1.5 teaspoons.

To prepare the cream, you will need the following products:

1. Butter - 150 g.
2. Semolina - 70 g (third part of a glass).
3. Sugar - 1 cup (200 g).
4. Milk - 1.5 cups (375 ml).
5. Lemon - 1 large citrus.

Glaze is prepared from 30 grams of butter and 50 grams of chocolate.

Cooking a cake according to this recipe consists of several stages. The main ones are:

Recipe with condensed milk

The cream for making this delicacy can be different. Each of them has its own original taste. Most of the cooking time is devoted to the cream and the preparation of its components. Thanks to condensed milk, the cream will acquire a delicate creamy taste.

To prepare the test, you will need the following products:

The composition of the cream includes such products:

1. Sugar - 2 tablespoons.
2. Condensed milk - ½ can.
3. Butter - 150 g.
4. Milk - 1 glass.
5. Semolina - 2 tablespoons.

1. Butter - 50 g.
2. Sugar, cocoa and milk - 4 tbsp. l. each component.

The stage of preparing delicacies will take you a lot of time, but the result will justify itself.

To prepare a cake, you need to do the following:

• Sift flour through a sieve and mix it with baking powder and cocoa.
• Rub the eggs with sugar. Add pre-softened margarine and flour to this mass.
• Knead the dough for the cakes. It should be the consistency of sour cream.
• Grease a baking dish with a little oil, sprinkle with flour and pour the dough into it. The cake is baked at a temperature of 180 degrees for 50 minutes.
• To prepare the cream, you need to boil the semolina. To do this, bring the specified amount of milk to a boil and pour the cereal into it with constant stirring.
• There should be no lumps in the porridge. Add granulated sugar and remove the mass from the heat.
• After cooling, add softened butter to the porridge and beat thoroughly with a mixer. Add condensed milk to the cream and beat the mass again until smooth.
• Prepare frosting. To do this, grind all its components and slightly heat over minimal heat. You don't need to boil it. It needs to be warmed up a bit.
• When the cake has cooled, cut it in half. Put the first cake on the dish, grease with cream, put the second cake and pour over with hot icing.

Cake without baking

It will take you no more than 30 minutes to prepare this delicacy. It will perfectly decorate your holiday table. Such a delicacy will not leave anyone indifferent.

To make a cake, you will need the following ingredients:

1. Semolina - 4 cups.
2. Milk - 2 cups.
3. Water - ¼ of a glass.
4. Gelatin - 10 g.
5. Condensed milk - 120 g.
6. Chocolate cookies - 12 pieces.
7. Butter - 40 g.
8. Lemon zest - a pinch.
9. Vanillin - a pinch.

Glaze consists of the following ingredients:

1. Vegetable oil - 17 g.
2. Milk - 56 ml.
3. Chocolate - 50 g.

The cooking method is quite simple and under the power of every housewife:

• Pour the required amount of water into a glass and dissolve the gelatin in it. Mix and set for complete swelling of the component.
• Prepare cream. To do this, pour the prepared milk into the bowl. Pour semolina, vanilla and lemon zest there. Mix everything well and cook over low heat until the mass thickens completely. Do not forget that you need to stir the cream constantly. While the cream is hot, butter and swollen gelatin are added to it. Mix thoroughly and add condensed milk. Mix well again and set aside to cool.
• Take a cake mold and cover it well with cling film. Lay the prepared cookies on the bottom in a single layer. After that, add the prepared cream, and on top of it another layer of cookies.
• When the cream has cooled down a little, then the cake must be put in the refrigerator for 2 hours.
• To prepare the glaze, place the broken piece of chocolate, vegetable oil and water in a saucepan. It is very important that the oil is odorless.
• Place the pot in the microwave for 30 seconds. In order for the chocolate to dissolve completely, the pan must be periodically removed and the contents mixed.
• Let the chocolate cool slightly and spread it evenly over the cake. Place in the refrigerator for a quarter of an hour.
• Remove the finished dessert from the refrigerator and, pulling the ends of the film, carefully remove it from the mold. After that, you can serve the cake to the table.

A cake baked according to any of these recipes tastes good. Lemon gives it a special sourness.

When cooking, you must strictly adhere to the technology, since any deviation can have negative consequences for the taste of the cream or cake. The icing should spread over the surface of the treat. But the cream should be elastic and should not flow. The readiness of the cakes is checked with a match or a wooden stick. Be sure to put parchment paper at the bottom of the mold so that the dough does not stick.

Attention, only TODAY!

8 servings

1 hour

339 kcal

5 /5 (1 )

Homemade cake "Bird's Milk", recipe with semolina

Kitchen appliances and utensils: deep container 2 pcs., mixer, detachable baking dish, parchment paper, whisk, oven.

Ingredients

Cake step by step

Stage 1. Preparing the ingredients for the biscuit

1. Pour cocoa, salt and baking powder into flour, mix everything well.
   
   
2. Break the eggs into a deep container, then add sugar there and beat with a mixer.
   
   
3. Melt butter and add to beaten eggs.
   
   
4. Mix well.
   
   
5. Pour the prepared mixture for the cake into the resulting mass.
   
   
6. Using a mixer, mix all the ingredients. We got a homogeneous thick mass of light coffee color.
   
   
7. Preparing the mold for baking the dough. It is advisable to use a detachable one with a diameter of 24 cm. We line the bottom and sides with parchment. Turn on the oven and heat it up to 180 degrees. Pour the dough into the cake mold and send it to the oven for 30-40 minutes.
   
   
8. After the time has elapsed, remove the biscuit from the oven and check with a toothpick for doneness.
   
   
9. Carefully remove the parchment from the finished cake and place on a flat plate to cool.
   
   

Stage 2. We prepare the cream and form the cake

1. Pour cold milk into a deep saucepan. Pour semolina into it, mix well.
   
   
2. Cook until thick, stirring constantly.
   
   
3. Scald the lemon with hot water, cut into rings or small pieces and cover with sugar.
   
   
4. Grind with a mixer to get a homogeneous mass.
   
   
5. Add lemon puree to the semolina mixture. Once again, beat the resulting mass with a mixer and let cool.
   
   
6. In the cooled mixture, add butter in small parts. To get a thick cream without lumps, we constantly beat it with a mixer.
   
   
7. We return to the biscuit. We cut it into two or three disks, we look at how high the biscuit is.
   
   
8. We form the cake in a detachable form. We spread the cakes in it alternately and generously grease with cream.
   
   

Stage 3. Cooking the glaze

The final stage

We decorate with a thin pattern of thick sour cream using a pastry bag or syringe. Serve on a large serving plate.

Your loved ones will love this delicious treat. The cake is really very fragrant, airy and tender. Tasting it, it's hard to believe that we used semolina to make the cream. Happy drinking and festive mood!

Video recipe for cake "Bird's milk" with semolina and lemon

I invite you to observe all the stages of preparation so as not to miss anything.

Cake recipe "Bird's milk" without baking with cream of semolina

Cooking time: 25-35 minutes.
Servings: 6.
Kitchen appliances and utensils: whisk, glass container, plastic deep tray.

Ingredients

Step by step cooking

The first stage of preparation

The second stage of preparation

You can decorate the cake with ground nuts, sprinkling them on top of the icing. Cut into beautiful pieces and serve. Bon appetit!

Video recipe for cake "Bird's milk" with semolina and lemon without baking

I invite you to see how simply and quickly a cake without baking "Bird's Milk" is prepared. This option will surely interest many housewives, especially those who value their free time very much.

Cake "Bird's milk" with semolina cream

Baking time: 1 hour 15 minutes.
Servings: 10.
Household appliances and kitchen utensils: blender, deep bowl, baking dish, oven.

Ingredients

Step by step cooking cake "Bird's milk" with semolina cream

1. You need to prepare the dough. Pour sugar into butter, mix thoroughly.
   
   
2. Add eggs to the mixture and beat with a blender.
   
   
3. Then we introduce flour and soda into the resulting mixture, after extinguishing it with vinegar.
   
   
4. We knead the dough. We divide into two parts. Add one part cocoa powder.
   
   
5. We heat the oven to 180 degrees. We bake two cakes in turn. Baking time approximately 35 minutes.
   
   
6. Cooking cream. We cook semolina porridge with a thick consistency in milk.
   
   
7. Remove from heat and add sugar, butter and lemon zest to it.
   
   
8. Mix the resulting mass with a blender and put in the refrigerator for 25 minutes.
   
   
9. Lubricate the cakes with plenty of cream, first a dark cake, then a light one.
   
   
10. Melt the chocolate and coat the top and sides of the cake with it.
    
    
11. We send it to the refrigerator for several hours.
    
    

Cake with cream from semolina "Bird's milk" can be served at the table. Bon appetit!

• To prepare the cream, it is desirable to use finely ground semolina.
• Lemon can be substituted with zest or lemon juice.
• If you like a soft cake, then you can pour a little coffee impregnation on the cakes.
• To make the cake extremely even, I recommend using a detachable form with sides.
• You can not add cocoa to the dough and bake two identical light-colored cakes, or vice versa - two chocolate ones.
• It is very important to allow time, approximately 8 hours, for the cake to be well soaked with cream. Then it will be juicy and tender.

Be sure to check out a very interesting technology for making a cake. By the way, I propose to cook a traditional cake with Bird's Milk cream.

Everyone knows such delicacies of our childhood as sweets and bird's milk cake. However, both are on store shelves today, but the taste is different from the taste of sweets of that period when the trees were large. The cake was in great demand, and it was the cake that was commonly called "real". So the “real” cake was prepared only in the Moscow restaurant “Prague”. The recipe for the dessert was developed by a group of confectioners under the guidance of the famous master of "sweet deeds" Vladimir Guralnik. The authors of the treat even managed to get a patent for their product.

What is different about this cake? It was prepared according to a special technology and consisted of a layer of dough, the most delicate soufflé and chocolate. The main feature of the soufflé was that it was prepared not with gelatin, but with a gelling additive agar-agar, which was an extract from ahnfeltia seaweed.

It is clear that the crazy popularity of the dessert has given rise to a lot of fakes. The cake was produced by all and sundry. Of course, our enterprising hostesses also could not stay away. A lot of folk recipes circulated around the country, which were constantly modified and adjusted by home confectioners. And although this pastry was very different from the cake that Guralnik and his co-authors came up with, nevertheless, this dessert also has a very delicate taste and is quite appropriate on the family table.

We bring to your attention several homemade bird milk cake recipes with semolina. Do not be surprised - the trick is that the cream for it is prepared using semolina. It turns out very tender and tasty.

Bird's milk cake with condensed milk

Dough Ingredients:

• 150 grams butter or margarine
• a glass of flour
• 6 tablespoons of sugar
• 3 eggs
• 3 tablespoons cocoa
• a teaspoon of baking powder

Dough recipe:

Sift flour and mix with baking powder and cocoa powder. Grind eggs with sugar, add softened butter or margarine, flour with all additives and knead the dough. It should be the consistency of sour cream.

Grease a baking dish well with oil, sprinkle with flour and pour out the dough. Bake in the oven at 180 degrees for 40-50 minutes.

Cream Ingredients:

• a glass of milk
• 2 tablespoons semolina
• 2 tablespoons of sugar
• 150 grams of butter
• half a can of condensed milk

Cream recipe:

Bring milk to a boil, add, stirring constantly, semolina and cook porridge. Before removing from heat, add sugar and mix well.

Cool the porridge, add soft butter and beat until the mass becomes homogeneous. Add condensed milk in small portions and beat again. The cream is ready.

Glaze Ingredients:

• 3 tablespoons cocoa
• 3 tablespoons of milk
• 3 tablespoons of sugar
• 50 grams of butter

Glaze Recipe:

Thoroughly grind all the ingredients and warm over low heat - the mixture should not boil. Glaze is ready.

Note. The icing should be prepared immediately before using it, it should be fluid so that you can easily pour over the entire cake.

We collect the cake: Cut the cake into two halves, smear with cream and pour over the icing. Bird's milk cake with semolina is ready.

Bird's milk cake with lemon zest

Dough Ingredients:

• 150 grams of butter
• a glass of flour
• half a glass of sugar
• 3 eggs
• teaspoon baking powder

Dough recipe:

Sift flour and mix with baking powder. Grind very soft butter with sugar (you can vary the amount according to your taste), then add eggs one by one to the sugar-butter mixture and, finally, flour.

Lubricate the baking dish with butter, sprinkle with flour or breadcrumbs and pour half of the dough into it (you need to bake 2 cakes).

We bake the cake layers in the oven, heated to 190 degrees.

Cream Ingredients:

• 500 ml milk
• 3 tablespoons semolina
• 200 grams of butter
• 2/3 cup powdered sugar
• zest of one lemon
• a tablespoon of lemon juice

Cream recipe:

Mix milk with three tablespoons of semolina and put on a small fire. Cook, stirring all the time so that there are no lumps, until the cereal is ready.

Rub soft butter thoroughly with powdered sugar, add lemon zest and juice. In small portions, add the butter-sugar mixture to the cooled semolina porridge, and then beat the cream.

Glaze Ingredients:

• 100 grams of chocolate
• 5 spoons of milk
• 50 grams of butter

Glaze Recipe:

Melt the chocolate in a water bath (or in the microwave), add milk, butter, mix and heat until the mass becomes homogeneous. Glaze is ready.

We collect the cake: cut each cake in half, grease with cream, folding one on top of the other; Pour the top cake with warm glaze.

Probably, each of you, our dear readers, has your own recipe for this wonderful dessert. Nevertheless, we hope that you will also like the cakes that we have brought to your attention and replenish your culinary notebooks.

Bon appetit!

In the 80s of the last century, two cakes with the same name - "Bird's Milk" were popular. The store sold a cake with a high white soufflé, and at home they made a cake from chocolate cakes with semolina cream.
The cake has a very original taste. Chocolate cakes are porous and loose. Grains of semolina are well felt in the cream. Lemon gives the cream a sour taste and a bright citrus aroma.
When preparing the cake, the condition must be observed - the cream layer must be at least twice the thickness of the cakes.

COMPOUND

KORZH

3 eggs , 100g butter, 1/3 cup sugar (70g), 2 tbsp cocoa (30g), 0.5 cup flour (80g), 1.5 tsp baking powder, a pinch of salt

CREAM

1 lemon (150g), 1.5 tbsp milk (375g), 1 glass of sugar (200g), 1/3 cup semolina (70g), 150g butter

GLAZE

50g chocolate, 30g butter

Korzh
Bring butter to room temperature.
Beat butter with sugar and salt with a mixer.
Add eggs and beat again.

Sprinkle flour mixed with cocoa and baking powder. Mix.
You should get a fluffy, thick, not spreading dough.
If the dough is too thick, you can add a few tablespoons of milk.

At the bottom of the mold d = 22 cm put a circle of baking paper.
Lay out the dough and smooth it out.

Preheat the oven to t=180~200°C and place the mold with the dough in it for 20 minutes. Check the readiness of the cake with a wooden stick.
Remove the finished cake from the oven and leave to cool without removing it from the mold.

Remove the cooled cake from the mold and cut into two parts.
Since the cake is very fluffy and fragile, it is advisable to cook it a day before cutting.

Cream
While the cake is cooking and cooling, prepare the cream.
Boil the lemon for 10~15 minutes in plenty of water, this will relieve the lemon from excessive bitterness.
If the lemon is a very bitter variety, then the water can be changed several times, each time boiling the lemon for 5 minutes in new water.

Cool the boiled lemon in cold water.
Cut the cooled lemon in half and squeeze out the pulp.

Select bones.
Pass the peel through a meat grinder and then mix with the pulp.
If there is a blender, then beat the pulp and peel in it.

Rinse an aluminum saucepan with cold water.
Pour in milk and sprinkle with sugar.
Bring to a boil over high heat. During this time, measure the desired amount of semolina.
Start stirring the milk in a circular motion. With the other hand, pour semolina into the center of the saucepan in a thin stream.

Reduce the heat to a minimum and cook the porridge with constant gentle stirring until thickened - about 2 minutes. The coarser the semolina was ground, the longer it needs to be cooked and the thicker and more textured the porridge will be.

Cool the porridge to room temperature.
To reduce the cooling time, the saucepan with porridge can be placed in cold water.
Cooled porridge will thicken even more.
Beat the porridge with a mixer. Add crushed lemon. Then add softened butter and beat again.

Put the cream in the refrigerator for 20~30 minutes.

Glaze
Melt the chocolate and butter in the microwave or steam bath.
Cool until viscous.

Cake assembly
Put one cake on a dish.
Put all the cream on it and smooth it out.
Lay the second cake on the cream.