Light, delicate and airy soufflé in chocolate glaze has deservedly received the name "Bird's milk". White and black sweets are classic desserts loved by children and adults.
Recipe content:
- Cake Cooking Tips
- Recipes
- Bird milk cake step by step
- Classic recipe
- Semolina cake recipe
- How to make bird milk cake
- No-bake recipe
- Video recipe
Bird's milk cake has been considered one of the most coveted delicacies for decades. This confectionery product is known for its technology of preparation on the basis of beaten eggs glazed with chocolate. This is the first cake to receive a patent in the USSR. The confectionery authors of the dessert are the chefs of the oldest workshop of the Moscow restaurant "Praga". However, the popularity of sweets has not yet disappeared, but on the contrary, it has only grown over the years. At the same time, not every housewife knows how to bake it, because either the cake burns out, the soufflé does not freeze, then the glaze is taken in lumps. We will help to solve these problems, give some advice and offer some options for preparing the product. Since the bird's milk cake is easy to make at home.
Cake Cooking Tips
- Gelatin must not be brought to a boil, otherwise its gelling properties will disappear.
- It is advisable to divide the eggs into yolks and whites, and cool them 2 days before preparing the cake. Then they will quickly whip into a thick foam.
- Sift the flour several times through a sieve, then the dough will be more tender and airy.
- If the bottom cake is soaked with liquor or rum, then the cake will be tastier and juicier.
- The optimum temperature for storing the cake is + 18 ° C. If the temperature regime is violated, then the sweetness will be covered with a white bloom.
- To prepare a soufflé, agar-agar can be made in juice or compote, then the taste of the product will be richer and richer.
- For more piquancy and tenderness, put some semolina in the cake. Then it will come out with a more surprising and unexpected taste.
- It is better to prepare cake dough for cake layers.
- Cook the chocolate icing just before pouring.
- According to GOST Soviet times, when boiling a soufflé, the temperature regime should be observed - no more than 117 ° C.
Bird's milk cake: 5 step-by-step recipes
Bird's milk cake is a delightful pearl of the Soviet confectionery industry. The complexity of the preparation technology lies in the creation of a soufflé based on the product "agar-agar". Of course, you can cook a treat from gelatin or starch. However, the really correct cake includes precisely agar-agar. It gives the culinary masterpiece an unsurpassed taste and tenderness.
Bird milk cake step by step
For the "correct" cake to be attractive and appetizing, it must have a perfectly flat, smooth and shiny surface that is completely covered with icing. It is this cake recipe that we will describe below.
- Caloric content per 100 g - 230 kcal.
- Servings - 1 cake
- Cooking time - 3 hours for agar-agar preparation, 1 hour for soufflé, 30 minutes for cakes, plus time for hardening
Ingredients:
- Egg - 2 pcs.
- Wheat flour - 140 g
- Sugar - 500 g
- Vanilla extract - 6-10 drops
- Butter - 420 g
- Agar-agar or gelatin - 2 tsp
- Condensed milk - 120 g
- Bitter chocolate - 200 g
- Egg white - 3 proteins
- Drinking water - 140 g
- Citric acid or lemon juice - 1/2 tsp
Step by step cooking:
Butter-whipped semi-finished product:
- Whisk the butter and sugar.
- Add eggs and flour to the creamy mass. Knead the dough. Its consistency will turn out to be stringy.
- Using a spatula, spread the dough on a round baking sheet and bake at 200 ° C for 10 minutes. 2 cakes should come out.
Souffle:
- Beat the softened butter and at room temperature with a mixer or blender with condensed milk and leave for 20 minutes.
- Soak agar-agar for 3 hours in 140 g of water. When it dissolves, boil, boil for 1 minute and add sugar. Boil the syrup until it becomes a soft ball.
- Whisk the whites with citric acid until stable peaks and pour into the syrup.
- Whisk the syrup.
- Add vanilla extract and condensed milk and butter to the protein mass. Mix everything with a mixer.
Cake shaping and icing:
- Put the cake into the mold and pour half of the soufflé. Put in the second cake and pour the soufflé again. Do everything quickly, as the agar-agar soufflé freezes instantly.
- Put the cake in the refrigerator.
- When the soufflé hardens, cover the cake with the icing. Melt the chocolate, mix with butter and pour over the product.
Classic recipe
Do you want to cook classic "bird's milk" in accordance with GOST and enjoy its excellent taste? Then we offer a recipe for a product that was prepared by every Soviet confectionery factory.
Ingredients:
Cakes:
- Eggs - 2 pcs.
- Wheat flour - 150 g
- Granulated sugar - 0.5 tbsp.
- Vanilla (extract) - 5 drops
- Butter - 150 g
Souffle:
- Proteins - from 2 eggs
- Agar-agar - 30 g
- Granulated sugar - 450 g
- Butter - 220 g
- Lemon - 1/6 tsp
- Condensed milk - half a can
- Vanillin - 1 tsp
Glaze:
- Black chocolate - 100 g
- Butter - 50 g
Preparation:
Dough:
- Combine the softened butter with sugar and beat with a mixer.
- Gradually add eggs, vanillin to the butter mass and continue beating the mass so that the sugar is completely dissolved.
- Stir flour into the existing mixture in small portions, knead the dough and divide it into equal 2 parts.
- Place the dough on the round bottom of the mold and bake at 230 ° C. The baking time of the cakes is no more than 7-10 minutes.
Souffle:
- Soak agar-agar in 150 ml of water for 4 hours. After that, bring it to a boil over a fire, add sugar and cook for 1 minute. Boil the broth again, and when the syrup decreases in volume and a white foam appears, remove the mass from the heat. The syrup should stretch like a thread. Leave it to cool down to 80 ° C.
- Whip butter and condensed milk (room temperature) into cream and add vanilla.
- Beat the whites with a mixer. Add butter-thickened cream, agar-agar and beat with a mixer.
Glaze:
Dissolve the chocolate with butter in a steam bath. Do not bring to a boil
Assembling the cake:
- Put the first cake into a mold with sides and pour part of the soufflé. Repeat the same procedure.
- Send the cake to the refrigerator to freeze.
- When the soufflé has hardened, cover the cake with the cooked frosting and place it back in the refrigerator.
At home, bird's milk cake with semolina
Since agar-agar can not be found in all stores, and it is not very cheap, and you want to make a delicious cake, we attach a recipe for a product with semolina. The cream for this delicacy will be made from semolina, and not from an expensive exotic product. At the same time, "bird's milk" will taste just as tender and tasty.
Ingredients:
- Condensed milk - 1 can
- Semolina - 4, 5 tablespoons
- Milk - 500 ml (for cream), 3 tbsp. (in the glaze)
- Powdered sugar - 4 tablespoons (in cream), 3 tbsp. (for glaze)
- Butter - 300 g (for cream), 50 g (for glaze)
- Cocoa - 3, 5 tablespoons (for glaze)
Preparation:
- Boil the milk and add the semolina. Cook the semolina porridge, stirring continuously, until it thickens. Add sugar at the end of cooking. Stir well until completely dissolved.
- Cool the porridge, add softened butter and beat the mass with a mixer until a fluffy homogeneous mass is formed.
- Pour in the condensed milk in small portions, whisking with a mixer.
- Pour the cream into a mold with high removable sides and send it to cool in the refrigerator.
- When the soufflé hardens, remove it from the mold, place it on a plate and pour over with chocolate icing.
- To prepare the glaze, heat all the ingredients over medium heat, but do not let the mixture boil.
- Put the cake back in the refrigerator to harden.
How to make bird milk cake
We suggest that you familiarize yourself with another option for preparing the most famous dessert since our childhood. But for a change, we will make the bird's milk not in the classic white color, but in pink.
Ingredients:
Biscuit:
- Wheat flour - 80 g
- Vanilla sugar - 1 sachet
- Powdered sugar - 50 g
- Softened butter - 55 g
- Yolks - 3 eggs
- Baking powder or baking soda - 1 tsp.
Souffle:
- Proteins - 6 pcs.
- Beet juice - 250 ml
- Powdered sugar - 400 g
- Agar-agar - 5 tsp
- Softened butter - 220 g
- Lemon juice - a few drops
- Condensed milk - 150 g
- Salt - a pinch
Glaze:
- Bitter chocolate (70%) - 110 g
- Butter - 50 g
Preparation:
Biscuit:
- Beat soft butter with a mixer with vanilla and sugar. When the mass becomes lighter, add one yolk at a time, continuing to beat it.
- Sift flour with baking powder and add to the creamy mixture. Knead the dough and let it rest for half an hour.
- On baking paper, use a pencil to draw a circle with a diameter of 22 cm. Turn the sheet of ink over with the back side and use a spatula to apply the dough, forming it into a round cake.
- Bake the cake at 210 ° C for 8 minutes until lightly browned.
- Remove the finished cake hot from the paper and cool.
Souffle:
- Beat softened butter with condensed milk at room temperature with a mixer until fluffy white mass.
- Pour the agar-agar with beetroot juice and dissolve completely over medium heat, stirring constantly. From a cloudy liquid, it should turn into a transparent one.
- Pour sugar into agar-agar and stir to dissolve. Do not let the liquid boil. Heat the mass to 112 ° C so that it has a stretching texture. And a minute after boiling, pour in lemon juice.
- Whisk the whites with salt into a tight foam, and without stopping whisking, add hot beet syrup in a thin stream. Bring the mass to a dense consistency.
- Add the beet syrup to the whipped butter mass and stir well with a spoon. The mass should be thick. Act quickly without delay, about 2 minutes, because agar quickly solidifies.
Cake:
- Place the sponge cake in a mold with removable sides and pour the soufflé on top. Flatten the surface and send the cake to the refrigerator.
- Prepare the icing. Combine chocolate with butter and heat in a water bath.
- Put the cake on a platter and pour over with chocolate.
No baked bird milk cake
A cake without baking is a real find, who does not like to fiddle with making sweet treats for a long time. The taste of bird milk turns out to be delicate, which simply melts on the tongue.
Ingredients:
- Egg whites - 3 pcs.
- Lemon juice - 1 tablespoon
- Condensed milk - 1 can
- Butter - 200 g
- Water - 100 ml
- Gelatin - 3 g
- Chocolate - 100 g
- Prunes - 200 g
- Cookies - 100 g
Preparation:
- Grind the prune cookies with a blender and tamp in a mold. Send the cake to the refrigerator.
- Dilute gelatin with water according to the instructions on the package.
- Whisk the whites with lemon juice into a stable foam.
- Beat butter with condensed milk until smooth.
- Combine whites, butter mixture, and gelatin.
- Put the soufflé on the cake and send to the refrigerator.
- Melt the chocolate and butter (do not boil) and pour over the frozen cake.
Video recipes:
