Bird's Milk Cake
4 servings
60 minutes
The 'Bird's Milk' pastry is a legendary dessert of Russian cuisine that has captured the hearts of sweet lovers. Its delicate soufflé, airy and light like a cloud, melts in the mouth, leaving a sweet aftertaste of butter and condensed milk. Covered with a thin layer of milk chocolate, it transforms into an exquisite treat. The history of this dessert dates back to Soviet times when pastry chef Vladimir Guralnik created it as a gastronomic masterpiece. Today, 'Bird's Milk' remains a symbol of elegance and tenderness, adorning festive tables. It is perfect for evening tea parties, savoring moments or gifting loved ones. Each piece of this dessert embodies refined sweetness and culinary art.
1
Soak the gelatin in boiled cold water for 30-40 minutes.
- Gelatin: 15 g
- Water: 0.5 glass
2
Heat the swollen gelatin with half the sugar over medium heat until fully dissolved.
- Gelatin: 15 g
- Sugar: 60 g
3
Whip the chilled egg whites with lemon juice until stiff peaks form.
- Egg white: 4 pieces
- Citric acid: 10 g
4
Gradually add the remaining sugar to the egg whites and continue beating until the sugar dissolves. At low mixer speed, pour in the gelatin with sugar in a thin stream. Set aside for a while.
- Sugar: 60 g
- Gelatin: 15 g
5
Beat room temperature butter with condensed milk. At low mixer speed, incorporate this mixture into the egg whites and add vanilla sugar.
- Butter: 80 g
- Condensed milk: 160 g
- Vanillin: pinch
6
Lightly grease the mold for the pastries with oil and sprinkle with powdered sugar.
- Butter: 80 g
7
Place the soufflé and send it to the refrigerator until fully set.
8
This amount yields 11 pastries.
9
Melt the chocolate in a water bath, pour it over the pastries, and let the chocolate set.
- Milk chocolate: 200 g