Homemade cake "Bird's milk"
10 servings
150 minutes
Homemade 'Bird's Milk' cake is an exquisite dessert known for its airy cream and tender sponge. The recipe's origins trace back to the Soviet past, where it became a true symbol of refined pastry craftsmanship. The cake's flavor combines the tenderness of soufflé, the sweetness of caramel, and a subtle hint of vanilla. The cream's texture is light and melts in your mouth, thanks to whipped egg whites and gelatin. The cake is covered with chocolate glaze that adds a rich cocoa aroma and delicate bitterness complemented by the crunch of chopped nuts. This dessert is perfect for festive occasions and cozy home tea gatherings, giving each piece a sense of celebration and sophistication. The legendary 'Bird's Milk' cake is not just a sweet treat but a true art of taste embodied in the most delicate dessert.
1
For the test, beat 4 eggs with 1 cup of sugar, add 1 cup of flour, and mix. Bake at 160 degrees for 30 minutes.
- Chicken egg: 14 pieces
- Sugar: 3.5 glasss
- Wheat flour: 1 glass
2
For the cream, dissolve gelatin in 150 grams of warm water and let it sit for 30 minutes.
- Gelatin: 40 g
3
Take 10 eggs. Separate the yolks from the whites.
- Chicken egg: 14 pieces
4
Cool the egg whites.
5
Whisk the yolks with 1 cup of sugar, add 250 ml of milk, mix, then add 1 tablespoon of flour and mix again.
- Sugar: 3.5 glasss
- Milk: 300 ml
- Wheat flour: 1 glass
6
Heat the mixture with egg yolks in a water bath until boiling.
7
Cool the mass and add 300 grams of softened butter and vanillin to it.
- Butter: 350 g
- Vanillin: 5 g
8
Whip the cream with a whisk.
9
Heat the gelatin, strain it, and let it cool slightly.
10
Whip the egg whites. Bring 1 cup of sugar and half a cup of water to a boil, simmer the syrup on low heat for 5-7 minutes.
- Sugar: 3.5 glasss
- Milk: 300 ml
11
Quickly pour hot syrup into the whipped egg whites and continue beating until stiff peaks form, then add gelatin and mix thoroughly.
12
Combine the yolk cream with the egg white mixture.
13
Divide the baked biscuit into two equal parts.
14
Spread cream on one part of the biscuit and cover with the second part.
15
Cover the top and sides of the cake with chocolate glaze and sprinkle with chopped nuts.
16
For the glaze, combine 3 tablespoons of cocoa, 3 tablespoons of sugar, 3 tablespoons of milk, and 50 grams of butter, bring to a boil, and cool.
- Cocoa powder: 3 tablespoons
- Sugar: 3.5 glasss
- Milk: 300 ml
- Butter: 350 g
17
Place the finished cake in the refrigerator for 12 hours.