Bird's milk
8 servings
100 minutes
The recipe is taken from the magazine "Cakes and pies. And also the best recipes for muffins, rolls, cakes and cookies.
1
Pour agar-agar with cold water and let it sit for 3 hours.
- Agar-agar: 15 g
- Water: 150 ml
2
Sift the flour with the baking powder.
- Wheat flour: 150 g
- Baking powder (raising agent): 1 teaspoon
3
Beat butter (100g) with sugar (100g). While beating, add the egg yolks one by one.
- Butter: 130 g
- Sugar: 500 g
- Egg yolk: 6 pieces
4
Add flour, quickly knead the dough. Divide it in half.
- Wheat flour: 150 g
5
Bake 2 round cakes in the oven at 210 degrees for 5-7 minutes.
6
Trim the cakes to fit a 26 cm diameter mold.
7
Line the mold with paper, grease the sides with oil, and sprinkle with powdered sugar.
- Butter: 130 g
- Icing sugar: to taste
8
Place 1 layer in the mold.
9
Place agar-agar on medium heat. Stir until dissolved.
- Agar-agar: 15 g
10
Add sugar (400g) and stir until dissolved. After boiling, pour in lemon juice.
- Sugar: 500 g
- Lemon juice: 0.5 teaspoon
11
Boil the syrup until it reduces to 1/5 of its original volume.
12
Whip the egg whites with salt until peaks form.
- Egg white: 6 pieces
- Salt: pinch
13
While whisking, gradually add hot syrup, mixing in the mascarpone. Stir for 2 minutes.
- Mascarpone cheese: 500 g
14
Pour half of the cream onto the cake layer in the mold.
- Mascarpone cheese: 500 g
15
Cover with the second layer and pour the remaining cream over it.
- Mascarpone cheese: 500 g
16
Put the cake in the fridge for 30 minutes.
17
Melt chocolate and butter (30g) in a water bath.
- Chocolate: 100 g
- Butter: 130 g
18
Pour the cake with icing, smooth it out, and put it in the fridge.
