Bird's Milk Cake in Milk Chocolate
8 servings
80 minutes
The 'Bird's Milk' cake in milk chocolate is a true masterpiece of gourmet cuisine, embodying tenderness and sophistication. Its history begins in the Soviet Union, where it became a symbol of airy delicacy. Velvet sponge serves as the base for the delicate soufflé made from egg whites, condensed milk, and fragrant tea. Agar-agar adds lightness to the texture while milk chocolate envelops the cake in soft sweetness. This dessert impresses with its airiness, combining deep vanilla aroma with hints of jasmine tea. It is perfect for festive occasions, accompanying the evening with coziness and exquisite taste. Each spoonful is a celebration of flavor where the tenderness of soufflé meets rich chocolate glaze, creating harmony between lightness and richness.
1
Brew tea with 300 ml of boiling water; separate the yolks from the whites, leaving 2 whites in a separate container (the third white is not needed); cut the vanilla pod lengthwise and extract the seeds.
- Green Jasmine Tea: 3 g
- Chicken egg: 3 pieces
- Vanilla pod: 1 piece
2
Whisk the yolks with the sugar from the small packet and vanilla seeds into a strong white foam using a mixer, add flour, and gently mix until homogeneous; grease the mold with a small piece of butter, pour in the batter, and bake in a preheated oven at 180 degrees for 15 minutes.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Vanilla pod: 1 piece
- Wheat flour: 48 g
- Butter: 210 g
3
Pour 200 ml of brewed tea into a saucepan, add agar-agar, stir and let it sit for 30 minutes; whip the remaining butter and condensed milk into a cream.
- Green Jasmine Tea: 3 g
- Agar-agar: 4 g
- Butter: 210 g
- Condensed milk: 120 g
4
Bring the soaked agar to a boil, add sugar, and cook on medium heat for 2-3 minutes (syrup temperature 110 degrees).
- Agar-agar: 4 g
- Sugar: 250 g
5
Whip the egg whites with a mixer until stiff peaks form, add lemon acid and continue whipping to white smooth peaks; gradually pour in the syrup without turning off the mixer, whip until thick white smooth foam forms; mix with cream using a spatula until homogeneous.
- Chicken egg: 3 pieces
- Citric acid: 1 g
6
Remove the cake layer from the mold; line the mold with plastic wrap; place the cake layer inside, spread the soufflé evenly on top, and refrigerate for 15 minutes; melt the chocolate in a water bath; pour it over the cake and let it set in the refrigerator for 30 minutes.
- Milk chocolate: 100 g