Homemade cake "Bird's milk" with eggs
10 servings
40 minutes
Homemade 'Bird's Milk' cake is a delicate treat that has won the hearts of sweet lovers. Its history dates back to Soviet times when confectioners aimed to create a dessert with an airy, almost weightless texture. A fragile cocoa layer and a soft soufflé resembling a cloud create a harmonious duet of flavors. The protein mass caramelizes slightly during baking, giving it a subtle aroma. This cake is perfect for cozy home gatherings, celebrations, and holidays. Its lightness makes each bite a true delight, while the balance of sweetness allows enjoyment without excessive cloyingness. In Russia, it has become a classic, and its name symbolizes lightness and softness. Made with love, it brings joy from the very first bite.
1
Separate the whites from the yolks
- Chicken egg: 6 pieces
2
Melt the margarine slightly and mix it with a cup of sugar, add 6 yolks, cocoa, baking soda with vinegar, milk, and flour. Beat everything well with a mixer until a homogeneous mass.
- Margarine: 210 g
- Sugar: 2 glasss
- Chicken egg: 6 pieces
- Cocoa: 2 tablespoons
- Soda: 1 teaspoon
- Milk: 0.5 glass
- Wheat flour: 1.5 glass
3
Pour the batter into the mold (better to grease with margarine or bake on paper). Bake in the oven at 200 degrees for 15-20 minutes (check for readiness with a toothpick).
4
While baking the dough, we make bird's milk. For this, beat 6 egg whites until frothy, then add a cup of sugar and beat until an airy mass is obtained (the mass should be fluffy and not drip from the spoon).
- Chicken egg: 6 pieces
- Sugar: 2 glasss
5
Evenly distribute the prepared bird's milk on top of the finished dough
6
Put in the oven for 10 minutes (to brown the bird's milk)