Armenian "Bird's milk" with honey
20 servings
60 minutes
The recipe was shared by the brand chef of the Gayane's restaurant, Gayane Breiova.
1
Beat the eggs with sugar (2 cups), add butter (200 g), baking soda with vinegar, flour (4-5 cups), and place in a water bath, stirring until the dough thickens and changes to light brown.
- Chicken egg: 7 pieces
- Sugar: 3.5 glasss
- Butter: 250 g
- Soda: 1 teaspoon
- Vinegar: 2 teaspoons
- Wheat flour: 5.5 glasss
2
Divide the dough into seven equal parts. Roll out into thin layers and bake each for 8-10 minutes at 180 degrees.
3
While the cakes cool, prepare the cream. Mix sugar (100 g) with flour (100 g), pour in milk (1 l), and cook over low heat until thickened. Once the cream cools, add cream and whip. Spread the resulting cream on the cakes.
- Sugar: 3.5 glasss
- Wheat flour: 5.5 glasss
- Milk: 1.1 l
- Cream: 500 ml
4
To prepare chocolate glaze, mix 1 cup of sugar with cocoa, add 4 tablespoons of milk, and heat while stirring until boiling. Then add 50 g of butter. Finally, pour the resulting glaze over the cakes.
- Sugar: 3.5 glasss
- Cocoa: 3 tablespoons
- Milk: 1.1 l
- Butter: 250 g
5
The cake needs to be left overnight to soak.