Bird's milk" with almond flou
10 servings
180 minutes
The recipe was shared with us by Evgenia Seliverstova, pastry chef of the restaurant "Svadba Soyek".
1
Combine wheat and almond flour, 75 g of sugar, 130 g of butter, and an egg; mix until smooth and refrigerate for 1 hour.
- Wheat flour: 150 g
- Almond flour: 75 g
- Sugar: 725 g
- Butter: 380 g
- Chicken egg: 1 piece
2
Roll out the dough, place it in the mold, and bake for 10 minutes at 175 degrees, then cool.
3
Bring agar-agar with water to a boil, add sugar, and cook until 108 degrees.
- Agar-agar: 10 g
- Water: 300 ml
- Sugar: 725 g
4
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.
- Egg white: 120 g
- Sugar: 725 g
- Butter: 380 g
- Condensed milk: 200 g
5
Pour the souffle onto the cake and cool in the refrigerator for 3-4 hours.
6
Cover the frozen cake with melted chocolate.
- Chocolate: 200 g