Bird's Milk Cake

Prepare the necessary ingredients.

Soak agar-agar in 140 ml of water for two to three hours. Whip 100 grams of butter and the same amount of sugar.

Add eggs, 1 ml of vanilla extract, and beat until smooth. Add flour to the resulting white mass and knead the dough.

Line two baking trays with parchment paper, roll out the dough into two circles the size of the cake pan. Bake the layers at 200 degrees for ten minutes, trim the edges. Cool the layers without removing them from the paper.

Whip condensed milk and 200 grams of room temperature butter into a cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).

Bring water with agar-agar to a boil over low heat, stirring continuously with a spatula. Boil for a minute, add 300 grams of sugar, increase the heat to medium, bring the syrup to a boil again, and cook for a couple more minutes, stirring. You can check the consistency by lifting the spatula from the surface of the syrup; a thin thread should follow it. Let the syrup cool.

Whip the chilled egg whites to stability, add lemon acid, and whip the whites into a dense mass. Pour in hot syrup in a thin stream (the protein mass will significantly increase in volume). Whip to density and mix in butter with condensed milk at low speed. Once the consistency is uniform, the soufflé is ready.

Place the first layer in the cake mold, pour half of the soufflé on top. Cover it with the second layer, pour the remaining soufflé. Put the cake in the fridge for three to four hours to let the soufflé set.

Melt chocolate with 50 grams of butter and pour it over the cake.

Let it set for half an hour and remove the mold from the finished cake.