Bird's Milk Cake with Agar-Agar
6 servings
120 minutes
The 'Bird's Milk' cake is a true classic of Russian pastry tradition. Its delicate soufflé, enriched with butter and condensed milk, creates an airy texture reminiscent of a cloud. This recipe uses agar-agar, which makes the soufflé more stable and gives it a velvety density. Legend has it that the cake's name comes from ancient myths where 'bird's milk' was considered something priceless and magical. The vanilla aroma, thin chocolate layer, and light sweetness make this dessert the perfect ending to any festive dinner. It delights not only with its taste but also with its elegant shape, while cooling adds a special freshness. This cake is a symbol of sophistication capable of providing a moment of true enjoyment.
1
Beat 100 grams of butter with 100 grams of sugar.
- Butter: 250 g
- Sugar: 400 g
2
Add 1 egg and 1 yolk.
- Chicken egg: 1.5 piece
- Chicken egg: 1.5 piece
3
Sift 140 grams of flour with baking powder into the mixture. Knead the dough well.
- Wheat flour: 140 g
- Baking powder (raising agent): 1 teaspoon
4
Put the prepared dough in the cold for 30 minutes.
5
Divide the dough into 2 parts. Roll out in an 18 cm mold (I used an 18 cm springform pan). Bake at 220 degrees for 8-10 minutes.
6
For the soufflé: Soak 20 grams of agar-agar in 100 ml of water for at least 30 minutes.
- Agar-agar: 20 g
- Water: 130 ml
7
Put water (30 ml), sugar (400 grams), and agar on the fire and prepare the syrup (110 degrees).
- Water: 130 ml
- Sugar: 400 g
- Agar-agar: 20 g
8
Whip 150 grams of butter with 100 grams of condensed milk.
- Butter: 250 g
- Condensed milk: 100 g
9
Whip 4 egg whites to stiff peaks. Gradually pour in the syrup (80 degrees). Without stopping whipping, add the already whipped cream mixture (everything needs to be done very quickly, as agar starts to set at 40 degrees).
- Egg white: 4 pieces
10
Place the first layer in the mold, add half of the soufflé, then the second layer and another half of the soufflé.
11
If desired, the cake can be made with just one layer (see photo). The layer can be soaked with regular syrup (boil 1/3 cup of water and sugar for a few minutes).
12
Put in the refrigerator for an hour.
13
Prepare the glaze. Melt 100 grams of quality dark chocolate in a water bath, add 10 grams of vegetable oil.
- Dark chocolate: 100 g
- Vegetable oil: 10 ml
14
Place the cake on a rack and pour chocolate glaze over it. It's better to put a tray or bowl under the rack to catch any excess glaze.
15
Put it in the fridge for another 30 minutes.
