Bird's milk cake according to GOST
12 servings
300 minutes
The 'Bird's Milk' cake according to GOST is a true legend of Soviet cuisine, embodying tenderness and lightness. Its history began in 1967 when Vladimir Guralnik created this dessert inspired by 'Bird's Milk' candies. The cake's distinctive feature is its airy soufflé made with agar, giving it a unique texture. Light and sweet, it harmoniously combines with thin buttery layers and rich chocolate glaze. The taste of the cake is delicate, with subtle vanilla notes and creamy sweetness complemented by a slight tartness from citric acid. This treat is the perfect choice for special occasions, evoking nostalgia for times when each piece was familiar from childhood. It is served chilled, enjoying the combination of dense chocolate and airy soufflé for a gastronomic delight.
1
Soak in 140 ml of water for a few hours. Remove the oil to let it melt.
- Agar-agar: 4 g
- Butter: 350 g
2
For the layers, beat the butter (100 g) with powdered sugar (100 g), add eggs (2 pcs), vanilla and beat until lightened and sugar is dissolved. Add flour and knead the dough.
- Butter: 350 g
- Sugar: 460 g
- Chicken egg: 2 pieces
- Vanilla extract: 2 ml
- Wheat flour: 140 g
3
Trace the shape with a pencil on paper. Spread the dough into two circles the diameter of the shape on baking paper. Bake at 200–230 degrees for 10 minutes. If the layers are too large, trim them immediately. Cool without removing from the paper.
4
Whip the butter (200 g) and condensed milk (100 g) into a cream, add vanilla extract and set aside (not in the fridge).
- Butter: 350 g
- Condensed milk: 100 g
- Vanilla extract: 2 ml
5
Heat the water with agar over low heat, stirring thoroughly with a flat spatula to ensure the agar completely dissolves and doesn't burn. Boil for one minute.
6
Add sugar (460 g). Place on medium heat. Stir continuously until boiling. Once the syrup increases in volume and white foam appears, remove from heat.
- Sugar: 460 g
7
Conduct a thread test — pull the spatula from the syrup's surface, a thin thread will follow. This means the syrup is ready.
8
Cool the syrup to 80 degrees. Meanwhile, whip the chilled egg whites in a large bowl until a stable pattern appears on the surface. Add lemon acid and whip to density.
- Egg white: 60 g
- Citric acid: 0.5 teaspoon
9
Pour hot syrup into the egg whites in a thin stream - the mixture will significantly increase in volume. Whip until stiff.
10
Mix the butter with the condensed milk, setting the mixer to low speed. Once combined, the soufflé is ready.
- Butter: 350 g
- Condensed milk: 100 g
11
Completely cover the mold with food wrap, including the edges. Place 1 layer in the springform pan. Pour half of the soufflé into the pan with the layer. Place another layer on top and pour the soufflé again.
12
Place in the refrigerator to set for 3-4 hours.
13
Melt chocolate with butter (50 g) and pour the glaze over the cake. Apply any design. Let it set.
- Chocolate: 75 g
- Butter: 350 g