Bird's milk" with almond flou

Combine wheat and almond flour, 75 g of sugar, 130 g of butter, and an egg; mix until smooth and refrigerate for 1 hour.

Roll out the dough, place it in the mold, and bake for 10 minutes at 175 degrees, then cool.

Bring agar-agar with water to a boil, add sugar, and cook until 108 degrees.

Whip the egg whites in parallel, adding the syrup in a thin stream (the egg whites should be firm and white when adding the syrup). Continue whipping. When the mixture cools down, add room temperature butter and condensed milk.

Pour the souffle onto the cake and cool in the refrigerator for 3-4 hours.

Cover the frozen cake with melted chocolate.