Cake "Bird's milk creme brulee"
6 servings
100 minutes
Recipe from Irina Chadeeva's book "Pie Science for Beginners". Bird's milk? Really? Yes! Because even a beginner can make everyone's favorite "Bird". The main thing is to understand the basic principles of preparation, and you will succeed. Read carefully and get to work! To prepare the soufflé, whipped egg whites are used, brewed with hot syrup (like in Italian meringue), but the syrup here is not just from sugar and water, but with the addition of agar, due to which the finished soufflé turns out elastic, and not soft, like cream.
1
Prepare a sponge base. Whisk 1 egg and 1 yolk with 1 tablespoon of warm water and sugar until thick, almost white mass.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Water: 130 ml
- Sugar: 370 g
2
Add flour and knead the dough. Do this vigorously and quickly but carefully with a spatula to prevent the mixture from settling. Pour the dough onto baking paper, spread it slightly into a circle with a diameter of 20 cm, and bake at 200 degrees for 15 minutes.
- Wheat flour: 60 g
3
Let the cake layer cool and cut it to the size of the mold, place the cake layer at the bottom of the mold. Make edges from baking paper or acetate film.
4
Prepare crème brûlée syrup for soufflé. In a saucepan, combine sugar (40 g) with water (15 ml) and bring to caramelization. Once it darkens, add condensed milk (100 g), stir, and pour in a little water. Reduce heat and cook, gradually adding water until the mixture reaches the right thickness — similar to liquid sour cream. Pour the finished syrup into a bowl and cool it down. Whip butter (200 g) with the cooled crème brûlée syrup (100 ml) into a cream.
- Sugar: 370 g
- Water: 130 ml
- Condensed milk: 140 g
- Butter: 275 g
5
Prepare sugar-agar syrup. Place agar-agar in water and heat to boiling over low heat, stirring constantly to make jelly. Add sugar (200 g) and mix. Cook over medium heat for a few minutes while stirring constantly until the syrup pulls a thin thread from the spatula. Remove the syrup from the stove and whip two egg whites until stiff so that the mixture doesn't flow out of the bowl.
- Agar-agar: 4 g
- Water: 130 ml
- Sugar: 370 g
- Egg white: 2 pieces
6
Pour the hot syrup in a thin stream into the egg whites while continuing to beat. When the syrup is finished, keep beating for a few minutes. The mixture should be warm. Add the buttercream and mix quickly (remember that agar-agar starts to set at 40 degrees). Pour the soufflé into a mold on top of the biscuit layer. Place the cake in the refrigerator for an hour, then remove it from the mold and take off the paper or film so that the cake can be glazed.
7
For the 'Borodino' glaze, prepare a crème brûlée syrup from 30 grams of sugar, 10 ml of water, and 40 grams of condensed milk as described above.
- Sugar: 370 g
- Water: 130 ml
- Condensed milk: 140 g
8
Mix room temperature butter and cooled syrup (35 g). Whip while placing in water at about 60 degrees. The mixture will be thick at first but will start to become liquid. The glaze is ready. Ensure it doesn't heat above 30 degrees, or the butter will separate.
- Butter: 275 g
- Sugar: 370 g
9
Pour the glaze over the cold cake and spread it.