Mini-cake "Bird's milk"
4 servings
200 minutes
The mini cake 'Bird's Milk' is a true embodiment of lightness and airiness in the world of desserts. Its delicate soufflé, made from whipped egg whites with vanilla and condensed milk, melts like a cloud on the tongue, leaving a sweet creamy aftertaste. The classic sponge cake gives the cake stability, while the chocolate glaze completes the flavor with noble bitterness. The history of this treat goes back centuries, inspired by ancient legends of the mythical 'bird's milk' – a rare and unattainable treasure. In Indian cuisine, such desserts are valued for their airy texture and rich taste. The mini cake is perfect for festive tea gatherings when you want to indulge in an exquisite sweet treat.
1
Let's start with the sponge cake: whisk the yolks of two eggs with a quarter of the sugar until white. Whip the remaining egg whites with a mixer. When the foam is strong enough, gradually add the same amount of sugar. In total, 60 g of sugar is needed for the sponge cake. Continue whisking until stable peaks form.
- Chicken egg: 2 pieces
- Sugar: 120 g
2
Add the smaller part of the protein mass to the yolks. Gently mix with a spatula.
- Egg white: 4 pieces
3
Sift the flour here in several batches, carefully folding it in with a spatula each time. Add the remaining egg whites.
- Wheat flour: 60 g
4
Grease the baking pan with oil. You can also sprinkle with flour. Bake at 180°C for about 20 minutes. Check readiness with a toothpick.
- Butter: 80 g
5
Now for the soufflé: soak the gelatin in boiled cold water for 40-60 minutes. Then, place the swollen gelatin in a saucepan, add 30 g of sugar, and heat until both dissolve.
- Gelatin: 15 g
- Sugar: 120 g
6
We beat the chilled egg whites with lemon acid. When the foam is quite firm, we gradually add the remaining sugar to the whites and continue beating until stiff peaks form. At low mixer speed, we pour in the gelatin with sugar in a thin stream. We set it aside for a while.
- Egg white: 4 pieces
- Citric acid: pinch
- Sugar: 120 g
7
We beat the butter with condensed milk. At low mixer speed, we add this mixture to the egg whites.
- Butter: 80 g
- Condensed milk: 160 g
8
We will grease the mold in which the cake will set with butter and sprinkle with powdered sugar (it's better to do everything in advance, including preparing the cake layer, not letting the egg white mixture sit, pouring it immediately to prevent the condensed milk from settling).
- Butter: 80 g
9
Pour the future soufflé and cover it with a biscuit cut to shape (if you are making one large cake, cut the biscuit in half for 2 layers and assemble the cake like this: biscuit-soufflé-biscuit).
10
Put in the fridge until set. Two hours is enough.
11
Glaze: melt chocolate by adding cream. Decorate the cooled cake.
- Dark chocolate: 20 g
- Cream: 3 tablespoons