Classic Bird's Milk Cake
12 servings
150 minutes
The 'Bird's Milk' cake is a legend of Russian cuisine, a symbol of airy lightness and delicate taste. Its history begins in the Soviet Union, where pastry chef Vladimir Guralnik created a unique dessert inspired by popular candies. The delicate protein soufflé with a hint of vinegar is covered with a layer of chocolate glaze that melts in your mouth, leaving an exquisite aftertaste. The layers add a light texture, creating harmony between softness and crunchiness. This cake is perfect for festive occasions, bringing a sense of celebration. Its unique flavor makes 'Bird's Milk' a favorite among sweet lovers, while its elegant appearance adorns any table. Each piece is a combination of airiness, sweetness, and rich chocolate tones that will remain in memory forever.
1
Soak the gelatin in cold water (according to the instructions on the package).
- Gelatin: 20 g
2
Mix 100 grams of powdered sugar with softened margarine, add egg yolks, and beat until the sugar dissolves. Add flour with salt, vanillin, and baking powder to the mixture.
- Powdered sugar: 400 g
- Margarine: 100 g
- Egg yolk: 2 pieces
- Wheat flour: 200 g
- Salt: pinch
- Vanillin: pinch
- Baking powder: pinch
3
Knead the dough, divide it into 2 parts. Shape the layers according to the size of the mold where the protein cream will set. Bake at 180 degrees. Make sure the layers do not brown.
4
Heat the swollen gelatin until fully dissolved. Remove from heat, strain, and cool. Whip the chilled egg whites to a stable foam, adding vinegar. Gradually add powdered sugar (200 grams) to the whipped egg whites, ensuring it dissolves completely.
- Gelatin: 20 g
- Egg white: 5 piece
- Vinegar: 1 tablespoon
- Powdered sugar: 400 g
5
Gradually add room temperature dissolved gelatin to the egg whites whipped with powdered sugar, continuing to beat the mixture until homogeneous. Pour the prepared homogeneous mixture into the prepared springform pan. Place the pan in the refrigerator for 1.5 hours to set the gelatin.
- Gelatin: 20 g
6
Melt the butter, add powdered sugar (100 grams) mixed with cocoa powder, and add water. Cook until a homogeneous consistency is achieved. Remove from heat and cool.
- Butter: 50 g
- Powdered sugar: 400 g
- Cocoa: 25 g
- Water: 100 ml
7
Spread the chilled protein filling on the layer and cover it with another layer. Only cover the top layer with glaze. To cover the entire cake with glaze, the amount of ingredients for the glaze should be doubled.