Bird's Milk Souffle Cake

8 servings

180 minutes

The 'Bird's Milk' soufflé cake is a true symbol of airy lightness and sophistication. This dessert originates from Soviet culinary tradition, inspired by the legend of the gods' magical food. Its texture is wonderfully delicate: the soufflé made from egg whites and milk feels weightless, while the rich chocolate layer provides a harmonious finish. The sweet yet not cloying taste melts in your mouth, leaving a soft creamy aftertaste. The cake is perfect for festive moments when you want to treat yourself and loved ones to an exquisite delicacy. Its chilled structure makes it refreshing even in hot weather, and the combination of soufflé and chocolate glaze creates a unique gastronomic pleasure.

Energy value per serving

• Calories: 483.9
• Proteins: 10.5g
• Fats: 31g
• Carbohydrates: 40.2g

Ingredients

• Wheat flour: 200 g
• Milk: 2 glass
• Chicken egg: 6 pc
• Vanilla sugar: 6 tbsp
• Baking powder: 6 tsp
• Butter: 190 g
• Dark chocolate: 100 g

Cooking steps

1. We beat 4 egg whites.

   Required ingredients:

   • Chicken egg: 6 pieces

2. Beat 2 eggs, 4 yolks, and 6 tablespoons of vanilla sugar. Add 6 teaspoons of baking powder to 200 g of flour and gradually mix it into the beaten eggs with vanilla sugar, then pour in 2 cups of milk (or 2 cups of cream), mix until smooth, and add 2 tablespoons of melted butter.

   Required ingredients:

   • Chicken egg: 6 pieces
   • Vanilla sugar: 6 tablespoons
   • Wheat flour: 200 g
   • Baking powder: 6 teaspoons
   • Milk: 2 glasss
   • Butter: 190 g

3. Whip 4 egg whites again and add to the mixture of eggs, flour, and milk.

   Required ingredients:

   • Chicken egg: 6 pieces

4. Place a baking sleeve cut along the seam into the cake mold, laid out like foil or baking paper (the sleeve will release better). Pour 1 tablespoon of melted butter into the mold. Then pour the batter into the mold and place it in an oven preheated to 180 degrees for 30-40 minutes. The batter may rise, but when you take the soufflé cake out of the oven, it will fall and level off from the glaze.

   Required ingredients:

   • Butter: 190 g

5. Let the cake cool a bit and place it in the refrigerator. Once the cake is cool, take it out and cover it with glaze, which is made by melting 150 g of butter and 100 g of dark chocolate. Put the soufflé cake back in the refrigerator. Once the glaze hardens, the cake is ready.

   Required ingredients:

   • Butter: 190 g
   • Dark chocolate: 100 g