Bird's milk" with almond flou

10 servings

180 minutes

The recipe was shared with us by Evgenia Seliverstova, pastry chef of the restaurant "Svadba Soyek".

Energy value per serving

• Calories: 860.5
• Proteins: 8.2g
• Fats: 45g
• Carbohydrates: 108.1g

Ingredients

• Butter: 380 g
• Sugar: 725 g
• Almond flour: 75 g
• Wheat flour: 150 g
• Chicken egg: 1 pc
• Egg white: 120 g
• Agar-agar: 10 g
• Water: 300 ml
• Condensed milk: 200 g
• Chocolate: 200 g

Cooking steps

1. Combine wheat and almond flour, 75 g of sugar, 130 g of butter, and an egg; mix until smooth and refrigerate for 1 hour.

   Required ingredients:

   • Wheat flour: 150 g
   • Almond flour: 75 g
   • Sugar: 725 g
   • Butter: 380 g
   • Chicken egg: 1 piece

2. Roll out the dough, place it in the mold, and bake for 10 minutes at 175 degrees, then cool.

3. Bring agar-agar with water to a boil, add sugar, and cook until 108 degrees.

   Required ingredients:

   • Agar-agar: 10 g
   • Water: 300 ml
   • Sugar: 725 g

4. Whip the egg whites in parallel, adding the syrup in a thin stream (the egg whites should be firm and white when adding the syrup). Continue whipping. When the mixture cools down, add room temperature butter and condensed milk.

   Required ingredients:

   • Egg white: 120 g
   • Sugar: 725 g
   • Butter: 380 g
   • Condensed milk: 200 g

5. Pour the souffle onto the cake and cool in the refrigerator for 3-4 hours.

6. Cover the frozen cake with melted chocolate.

   Required ingredients:

   • Chocolate: 200 g