Three-color bird's milk recipe at home. Necessary components for the crust

One of the legends tells how beautiful birds of paradise fed their chicks with their most delicate “bird’s” milk. This is of course a fairy tale, but here it is classic dessert“Bird's milk” is a real magical delicacy. Thin crust, tender soufflé and delicious chocolate glaze.

Fans of Bird's Milk cake often complain that the delicacy is no longer what it used to be. What can you do, times have changed, the recipe has improved.

If your kitchen is equipped with a mixer, making a cake will be easy.

To prepare this dessert you will need:

• fine sugar – 8 tbsp;
• large egg - 7 pieces;
• A little vanilla sugar;
• 40 g gelatin granules;
• 200 ml milk;
• flour – 160 g;
• baking powder for the dough;
• 150 g butter (softened);
• 2 chocolates;
• whole milk “condensed” - 100 g.

Cooking time required: 1 hour. In one serving 100 g: 399 kcal.

How to do:

Classic version step by step

This delicacy is based on a cream made from whipped egg whites brewed with sweet syrup.

Ingredients:

• for glaze: two bars of dark chocolate.

For the crust:

• flour – 160 g;
• 45 g butter;
• selected egg – 2 pcs;
• sugar – 100 g.

For delicate cream:

• 10 tbsp. l. Sahara;
• 3 squirrels;
• 8 tbsp. l. oils;
• 20 g gelatin;
• 2 g citric acid;
• 100 g of “condensed” whole milk.

Time required: 2.5 hours. One serving 100 g: 415 kcal.

How to make a classic soufflé cake “Bird's milk”:

Step 1. Soak the gelatin according to the instructions on the package.

Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and enter wheat flour. The consistency will give you a mixture resembling thick sour cream.

Step 3. Line a standard baking sheet with oiled cooking paper. Pour out the dough, its layer is about 0.5 cm.

Step 4. Bake in a preheated oven for seven minutes. Cool the finished cake, cut out two squares or rectangles from it.

Step 5. Cook the syrup: combine granulated sugar and water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until sugar syrup will not become sticky. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it, if the thread of syrup does not break, then everything is fine, you can add gelatin and stir. As soon as the mixture begins to thicken, remove from heat.

Step 6. Make the cream: beat the whites with a mixer until lush foam, then pour in the syrup in a thin stream, continuing to beat with the mixer. Leave the resulting mass for five minutes at room temperature. Lightly beat the butter, add condensed milk, mix again. Send this mixture to the squirrels.

Step 7. Place the springform pan without a bottom on a sheet of cooking paper, placing it under a wide cutting board. Place the cake in the mold, pour the soufflé on top, leaving 100 grams for the second cake. Place the next cake layer and spread the remaining soufflé on top. Cool in the refrigerator.

Step 8. The most delicate operation - carefully prepare the chocolate glaze in a water bath. Make sure that there is no chance for water to get into the chocolate and ruin the glaze.

Step 9. Remove the cake from the refrigerator and pour glaze over it. Don't forget to put it back in the refrigerator.

Step 10. Remove the springform pan from the finished dessert. If desired, decorate with chocolate or butter cream. Serve the cake immediately, then the soufflé will be tender; if you keep it in the refrigerator for a day, the layer will become porous.

Cake “Bird's milk” with cottage cheese and gelatin

Do you want something light and unusual? And there is such a recipe. Berries, airy curd cream and thin dough– everything for an exquisite tea party.

Ingredients:

• butter – 80 g;
• natural honey – 8 tablespoons;
• any crumbly cookies– 250 g;
• granulated gelatin – 20 g;
• orange juice – 3 tablespoons;
• fat curd– 0.6 kg;
• heavy cream – 200 ml;
• fresh raspberries – 200 g;
• 5 small sprigs of mint.

Cooking time: 1 hour. Calorie content per 100 g serving: 400 kcal.

Preparation:

1. Over low heat, dissolve the gelatin granules in the orange juice. Grind the cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
2. Grease a springform cake pan with the remaining butter, pour the resulting mixture into it, and press it to the bottom with a spoon. Place in the refrigerator;
3. Mash the curd mass with a spatula. Beat the cream with a mixer and add it to the cottage cheese, add the remaining honey;
4. Choose the most beautiful raspberries for decorating dessert. Lightly mash the remaining berries and combine with curd cream, then add gelatin;
5. Place the curd soufflé on the crust and smooth it out. Place in the refrigerator to harden;
6. Decorate the finished dessert with raspberries and mint.

A simple recipe for a delicacy with semolina

For the cream, we suggest using semolina porridge. It seems like a completely simple ingredient, but semolina can delight you with a new taste if you add it to it lemon zest and juice.

Ingredients:

• 4 eggs;
• baking powder + glass of flour + 30 g cocoa;
• fine granulated sugar – 200 g;
• 1 pinch table salt;
• 8 tbsp. softened butter.

• granulated sugar – 150 g;
• 250 g melted butter;
• 1 small lemon;
• 700 ml milk;
• 5 tbsp. semolina cereals;

Chocolate glaze:

• sour cream and sugar - 4 tbsp each;
• butter and cocoa - 3 tbsp each.

Time required: 1.5 hours. Value of 1 serving 100 g: 418 kcal.

How to prepare Bird's Milk cake with semolina:

1. Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating, adding sugar and salt. Then increase the speed of the mixer and add one egg white at a time;
2. Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add the beaten eggs, mix a little more and divide the mixture in half. Mix one part with cocoa;
3. Grease the springform pan well with a piece of butter, place the brown dough in it and place it in hot oven for 7-10 minutes. Bake the light-colored crust in the same way;
4. The most crucial moment in the whole recipe is the cream. Pour into hot milk semolina, add sugar. Cook until thick. While you beat the other ingredients for the cream, the porridge will cool completely;
5. On fine grater Grate the lemon zest and squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice, continuing to beat. Add semolina porridge and knead the mass into a homogeneous fluffy cream;
6. Place in a mold with high sides chocolate cake, put all the cream on top of it, smooth it out. Press down the cream with a light cake layer. Wrap the pan in cling film and refrigerate overnight;
7. To make the glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special consistency, become soft and shiny;
8. Remove the cake from the refrigerator and remove the mold. On ready dessert spread the chocolate glaze in a thin layer, smooth it out and put it in the refrigerator for another half hour so that the glaze hardens well.

Candy "Bird's milk" at home

The best part about making homemade Bird's Milk sweets is that we do without dough.

Ingredients:

• egg whites– 7 pcs;
• clean water – 250 ml;
• gelatin packet – 40 g;
• any dark chocolate – 200 g;
• softened butter – 180 g;
• vanilla sugar - to taste;
• fine sugar – 125 g.

Cooking time required: 1 hour 20 minutes. 100 g of sweets: 350 kcal.

Cooking Guide:

1. Fill the gelatin with water. After about half an hour, put it on the stove and bring it to a boil, stirring constantly. Cool.
2. Using a mixer, beat the egg whites lush mass. Add 125 grams of fine sugar. Increase the mixer speed slightly and mix the mixture until smooth. While continuing to whisk, pour in the gelatin liquid;
3. Made from chocolate and butter prepare the glaze in a water bath. To do this, put them in a small container, place it in a deep pan filled with hot water half the height of the container, place on the stove for 15 minutes;
4. Place some of the chocolate glaze in a low mold and place in the refrigerator for about fifteen minutes. Remove the pan from the refrigerator, place the cream souffle on top of the frosting and smooth it out. Place the remaining chocolate mixture on it in a thin layer, smooth it out and put it on the refrigerator shelf for another 30 minutes;
5. When all the layers have hardened well, you can cut the candies into any shape you like.

Bird's milk with strawberries

Indispensable participant modern recipes"Bird's milk" - fresh strawberries. Its taste is bright, and it gives the cream aromatic berry note. And, of course, the red color, which makes the dessert look especially appetizing.

For the cakes you will need:

• chicken egg – 7 pieces;
• flour premium– 150 g;
• potato starch – 50 g;
• fine sugar – 150 g;
• vanillin – 5 g.

Required for cream:

• cream – 300 ml;
• a glass of fresh strawberries;
• natural yogurt – 100 g;
• gelatin – 1 sachet.

Required for decoration:

• fresh strawberries - about 100 g;
• mint leaves - 1 handful;
• 2 tbsp. l. powdered sugar.

You will need: 2 hours. Energy value 100 g: 405 kcal.

Recipe step by step:

1. Preheat the oven to 180 ºC. Beat the yolks with a mixer until light in color. Add fine sugar, starch and flour, whisking continuously. Increase the mixer speed slightly and gradually add the whites, knead the dough into a homogeneous mass;
2. Grease a suitable mold with a cube of butter and place in it. biscuit dough and put it in the oven. Ready base Don’t take it out right away, let it sit in the turned off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
3. For the cream: soak gelatin according to package instructions. Beat the cream with a mixer. Be sure to add yogurt, mix and carefully pour in the swollen gelatin, add strawberry pieces;
4. Place the first cake on flat dish, place the cream on top and smooth it out. Place the second cake layer on the soufflé and press down lightly. Place the dessert in the refrigerator until it hardens well;
5. Place pieces of fresh strawberries on the finished Bird's Milk cake, decorate with powdered sugar and mint leaves.

Little tricks

The cakes, before filling with cream, can be sprinkled with any cream liqueur. By the way, you can also add a tablespoon of liqueur to the cream so that the taste of the soufflé is not monotonous.

Be sure to add gelatin to the cream; if there are no granules, take plates, the result will be the same. Thick chocolate glaze can be thinned by adding a piece of butter.

Be sure to cool the egg whites that need to be whipped into a fluffy mass. It is important that the dishes are porcelain. The whisk must be absolutely clean; even a small drop of fat will ruin the foam. A pinch of table salt added to the whites will strengthen it.

Another detailed recipe tasty treat- in the next video.

I love digging through antiques notebooks And culinary magazines, in which our mothers and grandmothers wrote down recipes. There is always something interesting there - for example, this recipe for Bird's Milk Cake. At first, I doubted whether it was worth preparing the famous masterpiece at home, because our family doesn’t like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared on our table.

The taste of homemade “Ptichka” is much better than that of a store-bought dessert! The cake turns out creamy and tender, more airy. In addition, in a homemade cake you choose the chocolate for the ganache. If you don’t like bitter, replace it with milky one. The sponge cake can be made as thick or thin as you like. These little things have an impact on the taste.

What do we need

for sponge cake:

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

for soufflé:

• egg whites - 7 pcs.
• gelatin - 20 g (I use dr.oetker gelatin)
• granulated sugar - 200 g
• salt - 0.5 tsp
• butter - 170 g
• condensed milk - 250 g
• lemon juice - 1 tsp.

for chocolate ganache:

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

How to make Bird's Milk cake at home

Let's cook first sponge cake. You can bake any sponge cake according to your favorite recipe. It could be , or any other. I decided to try new biscuit on the yolks, since in this recipe there are “extra” 7 yolks left. In order not to freeze anything, I used all the yolks.

So, carefully separate the yolks from the whites so that not a drop of yolk gets into the whites. Nowadays various devices are sold for separating eggs into whites and yolks; you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, dropping the whites into a bowl, rolling the yolk from one part of the shell to the other.

Now we put the whites aside; they will be useful to us for preparing the soufflé. And we begin to beat the yolks using a mixer. First we set the speed to low, gradually increasing it. You need to beat very well so that the yolk mass noticeably increases in volume and becomes light and fluffy. Only after this can you add granulated sugar (150 g) in a thin stream. To prevent your hand from slipping and the whole glass spilling out at once, you can place it next to the bowl and add a new portion using a tablespoon.

The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat at 180 C.

To shade sweet taste, you can add 0.5 tsp to the biscuit dough. salt. Don't worry, you won't feel the salt in the finished cake. This amount of salt will only balance the taste, making it richer and more interesting.

If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If there is no vanilla extract, replace it with vanilla sakha (11 g).

Now pour melted butter (50 g) into the dough. The butter must be cool when added to the dough to prevent the yolks from curdling. You can melt the butter in short bursts. microwave oven(20-30 seconds each), or on the stove. Thanks to the butter in the composition, the sponge cake will be moist and juicy (just like).

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

Sift the dry ingredients back into the bowl with the dough. Don't add all the flour at once, sift it in parts. In order for the sponge cake to rise well and be airy, it is important not to overfill the flour. Depending on the humidity in the room, the flour may be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.

Mix very carefully, using lifting movements from bottom to top. We must not lose air in the dough so as not to lose the airiness of the sponge cake.

Place the biscuit in a preheated oven to bake for 30-40 minutes at 180 C.

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

Before pouring the sponge dough into the pan, I placed a piece of parchment paper on the bottom, cutting it out to fit the pan. I did not lubricate the sides of the mold with anything (purposefully). If you decide to grease the sides with butter, be sure to sprinkle flour on top so that the dough does not slide while rising in the oven. It is important. You don’t have to lubricate it at all, like I did this time.

To keep the biscuit tender and juicy, after it has cooled, wrap it in cling film and put it in the refrigerator for 2-3 hours (ideally, it is better to bake the sponge cake in advance and keep it in the refrigerator overnight). Completely wrapped in film, the sponge cake is saturated with moisture from the inside, and there will be no need to soak it in the dessert. In addition, after standing, the biscuit does not crumble when cutting.

How to prepare soufflé for Bird's Milk cake

To prepare the soufflé, soak it in cold water gelatin (20 g). I use dr.oetker gelatin, like the one in the photo.

This is gelatin powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, per 1 tbsp. l. add 6 tbsp gelatin. water.

We begin to beat the whites (7 pieces) first at low mixer speed, then increasing it to maximum. You will see how the squirrels will turn into fluffy gentle foam, significantly increasing in volume.

As soon as protein foam will become elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to lift them from there. Granulated sugar should dissolve in the proteins, turning them into a thick mass that can hold its shape.

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

In a separate bowl, beat butter (170 g) until white. You need to take it out of the refrigerator in advance and let it warm up well. When the butter turns light, add condensed milk (250 g) in a thin stream. Use only quality milk, in which we are confident. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are real.

In a separate article, I talked in detail about how to cook. You can read about the nuances of preparation there, although there is nothing complicated: beat soft butter, then add condensed milk in small portions, beat again until smooth.

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

Ready butter cream Add the beaten egg whites and mix gently with a spatula. In the photo there is only a third of the proteins; in the final version, the proteins completely cover the buttercream, their mass is three times greater.

Place the swollen gelatin in a small saucepan (preferably with a thick bottom), place it on the stove (at the highest small fire and with constant stirring, bring to liquid state. Now the most important thing is to heat the gelatin, but not to overheat it (at temperatures above 60 C it will lose its properties). If you have a candy thermometer, use it to be on the safe side. Pour the heated gelatin into the soufflé base with constant stirring.

Assembling homemade bird's milk cake

For the Bird's Milk cake, I cut off only the top of the sponge cake to trim the cake. But rely on your personal preferences. If you want a very thin layer of sponge cake in the cake, you can cut it into two layers, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.

To assemble the cake, I use a springform pan with a diameter of 26 cm. I place a sponge cake on the bottom, then pour in the soufflé cream.

You can trim the edges of the sponge cake so that it becomes slightly smaller in diameter; in this case, in the finished cake, the cake layer will not peek out from under the soufflé layer.

Place the cake in the refrigerator for 2-3 hours (this is the minimum time for the cake to “set”).

Remove the well-frozen cake from the refrigerator and run a long knife around the circumference to make it easier to remove the cake. Unfasten the uniform, freeing it from the sides.

The result is a soufflé cake on a biscuit base, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.

Chocolate icing for Bird's Milk cake

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

Before applying the glaze to the cake, cool it slightly (to 40-50 ° C). Then use a spoon to drizzle over the cake.

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

Bird's Milk cake will turn out even tastier if you let it sit overnight in the refrigerator. Upper layer The glaze will harden, the cake will cut well and taste soft and creamy.

You can write on the cake using pastry bag And light cream, which we put off in advance. You can decorate with swirls or messages made from melted white chocolate.


I will be glad to receive responses to this recipe, do not hesitate to ask questions, leave photos and comments (photos can be attached to the comment).
If you would like to post a photo of this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo. This way I can find your photos online and admire them. Thank you!

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“The rich have everything, except bird’s milk,” says the 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, this dessert often remained unattainable due to the inability of production to satisfy the growing demand. Therefore, housewives tried to replicate the coveted Bird's Milk cake in their kitchens. This is how various delicious variations appeared.

This classic performance cake, for which there were long lines at the pastry shops. But now available step by step description recipe allows you to prepare this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes, you must prepare:

• a couple of large eggs;
• 100 g fattier butter;
• 100 g fine sugar;
• 10 g vanilla sugar;
• 160 g of premium flour.

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

• 450 g granulated sugar;
• 210 ml of water (140 of them for syrup and 70 for soaking gelatin);
• 25 g gelatin;
• 3 chicken 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 this, mix in the eggs and flour one at a time. Ready dough collect into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes to 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. Boil a syrup from sugar and water, which will flow from a spoon into a thin string.
4. While the prepared syrup cools (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with 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 combine the soufflé components. First, gradually pour syrup into the whites, without stopping whisking them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the buttercream and condensed milk with a spatula.
6. Place one shortbread cake on the bottom of a mold with split sides of a suitable diameter, distribute half of the soufflé evenly over it, cover with another cake layer, onto which transfer the remaining portion of the tender mass. Place the dessert in the refrigerator for 3-4 hours.
7. When the soufflé mass “seizes” well and hardens, all that remains is to pour melted chocolate and butter on top of the dessert.

Allow the glaze to set, remove the cake from the pan and serve.

A simple no-bake recipe with boiled condensed milk

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

The soufflé can be made according to the classic recipe or used caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruit, which will add elegant 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 (or homemade) condensed milk;
• 200 g sour cream 20% fat;
• half the amount of butter;
• 20 g gelatin;
• 5 proteins.

Decorate the dessert:

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

Cooking algorithm:

1. In a blender or food processor, beat the shortbread with soft butter into buttery crumbs. Press the resulting mixture into the bottom of the springform pan and place in the refrigerator.
2. Beat condensed milk with butter to a soft creamy consistency. Prepare gelatin: let it soak in water (proportions 1:3) and heat until liquid. Place a spoonful of condensed milk cream into hot gelatin, stir and add total weight cream.
3. Froth the egg whites thoroughly and mix with the base of boiled condensed milk. Distribute the soufflé over the shortbread base, smooth it out and let it sit overnight (at least 8-12 hours) on the refrigerator shelf.
4. Place the berries and fruits on the frozen treat and pour cake jelly on top, prepared according to the recommendations on the package. Once the jelly has set, carefully remove the sides of the springform pan 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” to the table.

If you couldn’t buy jelly for the cake, you can make 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 gentle option“Bird's milk” based on cottage cheese, you also don’t need to turn on the oven. Important point for this recipe: cottage cheese should be tender, paste-like, without grains. To be on the safe side, it is better to blend 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 dry chocolate breakfasts in balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

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

The final layer – chocolate icing consists of:

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

Progress:

1. Melt the chocolate and butter to a fluid state, add crispy breakfast cereal balls into it, mix and place in an even layer on the bottom of the greased vegetable oil detachable form. Place in the cold for the layer to set.
2. Prepare gelatin: let it swell and dissolve in the microwave or on steam bath. Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add the prepared gelatin. Place the resulting soufflé on top of the first layer. Refrigerate again.
3. When the soufflé has set, combine all the glaze ingredients except gelatin and water in one saucepan. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let it sit for the same amount of time, removing it from the heat.

All that remains is to transfer the swollen gelatin into the glaze, mix it until smooth and pour the finished mixture over the dessert.

Cake "Bird's milk" on agar-agar

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

Latest product from seaweed allows you to obtain more stable structures, since it hardens already at forty degrees.

This and its other properties make some changes to general technology preparations.

To prevent the yolks of the eggs used for the soufflé from disappearing, it is better to bake a sponge cake as the base of the cake using:

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

The soufflé contains:

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

The product set for chocolate glaze will be as follows:

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

Bird's Milk cake with agar-agar is prepared as follows:

1. Beat the yolks for the biscuit until 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 it into a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
2. Pour into agar-agar warm water and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
3. WITH citric acid beat the whites until a stable and dense foam, pour into it hot syrup without stopping whisking. At medium speed, stir in very soft cream butter and condensed milk.
4. Unfold the biscuit lengthwise into 2 layers. Place one on the bottom of the mold, pour half of the soufflé, cover with the second cake layer, and top with more soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
5. Pour small pieces of chocolate and butter over heated cream. Stir the mixture until it becomes smooth and homogeneous. Then pour the glaze over the frozen soufflé and return the cake to the refrigerator until it “sets.”

Chocolate dessert

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

For a small (20-21 cm) sponge cake you should prepare:

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

To prepare chocolate soufflé, you need to take:

• 8 g agar-agar;
• 140 ml water;
• 300 g sugar;
• 200 g butter;
• 100 g boiled condensed milk;
• 2 squirrels;
• 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 sponge cake. As in previous recipes, it needs to be cut into 2 thinner cakes.
2. For the soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Make syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
3. Beat the egg whites into a stable foam without stopping the mixer, pour in the syrup and stir in the condensed milk cream.
4. Line the sides of the springform pan or rings for assembling desserts with acetate film, place one cake layer on the bottom, place the entire soufflé mass on it, level it and cover with the second cake layer. Refrigerate everything for one hour.
5. As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the pan.

Biscuit treat option

Soufflé goes well not only with shortbread, but also with a biscuit base.

This version of “Bird's Milk” can be prepared without any problems in the oven or in a slow cooker. The latest gadget will help you get perfect sponge cake even for a novice housewife.

So, for the sponge cake you need:

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

For custard-based cream soufflé you should take:

• 7 eggs;
• 200 g sugar;
• 160 ml milk;
• 20 g flour;
• 180 g butter;
• 30 g gelatin;
• 100 ml 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. Beat the eggs and sugar with a mixer for ten minutes at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour into the egg foam and carefully stir it in with a spatula or spoon.
2. Bake the biscuit in the oven or multicooker in the “Baking” mode for 45-60 minutes. From ready-made cake make two thinner layers after complete cooling.
3. For the souffle filling, separate the whites and yolks. Grind the latter with half the sugar, pour in the milk, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (Multicook option, 100 degrees, quarter of an hour).
4. Let cool custard base up to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with the prescribed amount of water and, after swelling, heat until it becomes a homogeneous liquid.
5. Shake the whites with the remaining sugar into a strong foam, stir in the dissolved gelatin and custard base.
6. Place half of the souffle in a multi-pan, place a thin sponge cake on it, top with the second part of the cream and cover it all with another cake. Refrigerate the dessert for 3-4 hours.
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 Pour boiling milk over the chocolate bar and butter, stir until smooth. Drizzle this fondant over the baked goods. After hardening, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into unsightly pieces; to prevent this from happening, you should cut the dessert with a dry, hot knife.

With semolina and lemon

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

List of required ingredients:

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

Baking a cake with semolina soufflé step by step:

1. Preparing the chocolate cake batter for biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat the soft butter a little to make it more fluffy. Carefully combine eggnog from eggs and sugar with whipped butter.
2. Having shown all our dexterity and extreme caution so that the mass does not fall off, we try to add a mixture of sifted bulk ingredients (flour, cocoa and baking powder) to the liquid component.
3. From the resulting dough, bake one tall cake at 180 degrees. Duration heat treatment- 20 minutes.
4. Boil the lemon for 10–15 minutes hot water so that all the bitterness goes away. Then cut it into slices, select the seeds and grind into a pulp in a blender or meat grinder.
5. Prepare from milk, sugar and semolina thick porridge, which should be cooled quickly 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 sponge cake into two identical cake layers, between which place a soufflé of semolina porridge. Pour glaze over the top of the cake from sugar, cocoa powder and sour cream heated in one container.

I remember from childhood magical taste candy "Bird's Milk" - a delicate, light, like a cloud, filling that melts in your mouth, covered chocolate icing. A delicacy worthy of fairy-tale elves. This is the same feeling evoked by the simple and quick-to-prepare Bird’s Milk cake, which is easy to make with your own hands.

Moreover, he does not need complex design. All you have to do is cover the cake with chocolate glaze and success is guaranteed. This advantage sets it apart from other homemade cakes. Many housewives prefer simple and quick recipes in order to please the family with something delicious with a minimum amount of time. I hope they will appreciate the Bird's Milk cake recipe. This cake only takes 30 minutes to prepare.

Products for Bird's Milk Cake

The word "milk" can be misleading; some may think that it is easy recipe cake with milk. This may seem strange, but we don't need milk. Milk recipes, quick and simple, can be found in other sections of our website.

So, you need to prepare:

• • Butter, 100 g - for dough, 30 g - for glaze.

• • 3 eggs - 3 yolks for the dough, 3 whites will go in the soufflé.

• • Sugar, 1/2 tablespoon - in the dough, a glass for the soufflé and 3 tablespoons for the glaze.

• • Flour for dough 3/4 cup.

• • Sour cream for glaze, 3 tablespoons.

• • Soda for the dough, 1/3 teaspoon, just before adding it will need to be quenched with vinegar (about half a tablespoon should be enough).

• • Cocoa powder for glaze, 2 tablespoons. spoons.

• • Gelatin for soufflé, 1 table. heaped spoon.

• Citric acid for soufflé - just a little, on the tip of a knife.

If desired, you can add vanillin to the glaze, but this is not necessary.

Preparing the dough for the Bird's Milk cake

1. The finished cake should be removed from the mold and cooled.

Making soufflé for the cake

Not suitable for this cake complex cream, requires a minimum of ingredients. But how fluffy and tender our quick, simple Bird’s Milk cake will be depends on how the Bird’s Milk soufflé is whipped. This video will help you prepare a very simple cream soufflé correctly.

1. 1. Pour gelatin with water and let it swell.

1. 1. Over low heat, stirring to avoid creating a lump, dissolve the gelatin, then cool it to room temperature.

1. 1. Add citric acid.

1. When the foam becomes fluffy and white, carefully pour in the gelatin.

Chocolate glaze

1. 1. Over low heat, stirring all the time, bring sour cream and sugar to a boil.

1. 1. Add cocoa and, if desired, vanillin.

1. 1. Cool slightly and add oil.

1. Cool the glaze.

Assembly and decoration of the Bird's Milk cake

Place the cake in a suitable sized dish or a special cake pan so that you do not need to transfer the finished cake. Place some of the soufflé on the cake (it should be already cooled). Wait until the layer hardens slightly. Spread a little more soufflé over the surface. Wait again. When it hardens new layer, lay out all the soufflé, let it harden, then cover the top with glaze and distribute the chocolate on the sides of the cake.

All! A quick, simple Bird's Milk cake is ready.

Everyone famous dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe differs as simple list ingredients and the easy way cooking at home, so even for inexperienced housewives. And most importantly, it won’t take much time.

• Whites from 4 eggs;
• Gelatin – 2 tsp;
• Powdered sugar - to taste (on average 1 tbsp for each egg);
• Chocolate – 2 standard bars without additives;
• Butter - half a pack.
• Soak gelatin in water to swell.
• Prepare the glaze by melting the chocolate and butter.
• Prepare any form for soufflé, the main thing is that it has sides. Cover the bottom special paper, lay out half chocolate mass and put it in the refrigerator to harden.
• Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
• Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

• Flour – 7 tbsp. l.;
• Chicken eggs – 2 pcs.;
• Vanillin - optional.
• Whites from 2 eggs;
• Butter - one package;
• Condensed milk - half a can;
• Gelatin – 4 tsp;
• Citric acid – half 1 tsp;
• Vanillin - optional;
• Granulated sugar – 1 cup and a half;
• Water – 150 ml.
• Butter - half a pack;
• Chocolate – 2 bars.

1. Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
2. Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.
3. Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
4. Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
5. Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
6. When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using water bath, and add butter here, mix. Ready cake Leave it in the refrigerator again.

Curd "Bird's milk"

Such a dessert with curd soufflé Those who like to count calories will love it. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

• Cottage cheese (not grained) – 100 gr.;
• Cream – 100 ml;
• Condensed milk – 150 gr.;
• Cow's milk – 70 ml;
• Edible gelatin – 15 g;
• Cocoa powder – 20 gr.

• Chocolate – 100 gr.;
• Cream high fat content– 30 ml.

1. Pour gelatin over cold milk to swell.
2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
3. Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
4. Distribute the whipped mass into the mold and put it in the refrigerator.
5. Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
6. Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

• Butter - half a pack;
• Granulated sugar – 190-200 gr.;
• Chicken eggs – 3 pcs.;
• Wheat flour – 200 gr.;
• Cocoa powder – 20 g;
• Vanillin - optional;
• Baking soda - half 1 tsp.

• Butter – 1 package and a half;
• Granulated sugar – 180-200 gr.;
• Semolina – 4-6 tbsp. l.;
• Cow's milk – 400-500 ml;
• Vanillin - optional.

• Cow's milk – 50 ml;
• Cocoa powder – 40-50 g;
• Granulated sugar - half a glass;
• Butter – 10 gr.

1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
2. When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
3. Bake the cake in the oven at 200⁰C.
4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
5. Cooking semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
6. Posting ready mixture onto the crust and place in the refrigerator to harden.
7. Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

• Chocolate – 1 standard bar;
• Butter – 1/2 pack;
• Eggs (whites only) – 4 pcs.;
• Gelatin – 15 g;
• Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
2. Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
3. Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

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If you want to achieve the greatest resemblance to poultry milk produced on confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that a soufflé with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, you will need to very quickly transfer it into the mold.

Some recipes suggest whipping the protein soufflé with sugar. It's always better to add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is large.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.