Bird's milk cake is a taste familiar from childhood. Delicate chocolate soufflé and crust make the confection simply unforgettable. On the Internet, you can find many recipes for this delicacy, but the most delicious of them is made according to GOST. The recipe for the bird's milk cake according to GOST is not much more complicated than other recipes for this product, but the result will be more interesting.
Bird's Milk cake is a delicate airy dessert, the taste of which most of us remember from childhood. His recipe was invented by a pastry chef of the Moscow restaurant "Prague" in Soviet times, and at the same time the guest was approved for this product. The base of the cake is a delicate soufflé made from whipped egg whites, and sugar syrup with butter cream gives it a sweet creamy taste. Top of the cake is covered with a layer of chocolate glaze, the taste of which is perfectly combined with the airy soufflé.
Ingredients
This bird's milk cake consists of two layers, two layers of soufflé and chocolate glaze. For baking cakes and assembling the cake, it is most convenient to use a split form 25-35 cm in diameter. Prepare the following ingredients:
for cakes:
Flour - 150 g;
Sugar or powdered sugar - 100 g;
Butter - 100 g;
Eggs - 2 pcs.;
· Vanilla sugar - to taste.
for soufflé:
Sugar - 450 g;
Egg whites - 2 pcs.;
Water - 150 g;
Citric acid - 0.5 teaspoon;
Agar - 2 teaspoons (or gelatin - 20 g)
Butter - 200 g;
Condensed milk - 100 g;
· Vanillin - to taste.
for glaze:
Chocolate - 75 g;
Butter - 50 g.
All foods should be at room temperature. Put the butter for the crust and cream out of the refrigerator beforehand to soften. Soak the agar in water (about ¾ glass) for several hours. If you don't have agar, you can replace it with gelatin by slightly changing the technology.
Step by step recipe
1. Cake
Combine the butter, sugar, vanilla and eggs. Beat with a mixer until light color. Then add flour and mix until smooth. Divide the dough into two equal portions. Place one part in a parchment-lined form and bake in an oven preheated to 200 degrees for about 15 minutes - until tender. Then do the same with the second half of the dough. Put the two resulting cakes on a wire rack and cool to room temperature.
2. Soufflé
Beat butter with condensed milk and vanilla sugar until creamy.
Place the agar and the water in which it is soaked in a non-stick saucepan and bring to a boil over medium heat, stirring constantly. After boiling, add sugar and, without ceasing to stir, bring the mixture to a boil again. After the foam appears, remove from heat and cool at room temperature to 80 degrees.
Place the egg whites in a deep bowl and beat until firm, adding citric acid. Pour in the agar-sugar syrup and beat until firm peaks. Then add pre-whipped butter with condensed milk and mix until smooth.
If you are using gelatin, then soak it in a little water (4-5 tablespoons) just before you start making the soufflé. Cook and cool the sugar and water syrup as above. After beating the egg whites, first add the syrup to them, then the gelatin solution, then the butter with condensed milk.
3. Assembling the cake
Place one of the cakes in a mold and pour half of the soufflé over it. Place the second cake on top, then the other half of the soufflé. Refrigerate for 3-4 hours. After the soufflé has completely solidified, prepare the icing. To do this, melt the chocolate and butter in a water bath. Pour the mixture over the cake and place in the refrigerator until the frosting is completely set. Then open the form - the cake is ready.
