The production of a real cake "Bird's milk", a soufflé of which is made on agar-agar and condensed milk, is a laborious process, but there is also a simpler recipe, the result of which will not leave anyone indifferent and only sophisticated connoisseurs can feel the insignificant difference.
It is necessary
-
- For biscuit:
- eggs;
- sugar;
- flour
- dark chocolate.
- For soufflé:
- eggs;
- sugar;
- salt;
- butter;
- milk;
- gelatin;
- flour.
Instructions
Step 1
Place one tablespoon of gelatin in a small bowl and cover with 150 grams of cold water. Leave to swell for one hour.
Step 2
Make biscuit dough. To do this, beat 4 eggs with 150 grams of sugar into the foam. Add 150 grams of flour and mix well. Make sure that there are no flour lumps left at all.
Step 3
Line a deep split baking dish with a diameter of at least 26 cm with baking paper or brush with vegetable oil. Pour the dough and place in an oven preheated to 180 degrees Celsius. Bake for about half an hour. Check readiness with a toothpick. If after a puncture there is no sticky dough left on the toothpick, the biscuit is ready.
Step 4
Make a cake soufflé. Take 10 chicken eggs and separate the yolks from the whites. Add 150 grams of sugar to the yolks and grind. Then pour in 200 grams of milk, stir. Add one tablespoon flour and beat a little. Put the resulting mass in a water bath and heat until it thickens. Then cool it down.
Step 5
Add 200 grams of softened butter to the cooled mass and beat with a mixer.
Step 6
In a small ladle, heat the swollen gelatin until the grains are completely dissolved, but do not bring to a boil. Let it cool down.
Step 7
Add a pinch of salt to the whites and beat on low speed until lather. Then add 150 grams of sugar and continue whisking on maximum setting until a fluffy white mass. Pour in the cooled gelatin and stir. Combine the whites with the yolk mass and refrigerate. The future soufflé should thicken a little.
Step 8
Cut the finished biscuit into two parts, leave one of which on the bottom of the mold. Remove the soufflé from the refrigerator, transfer to a mold and gently smooth over the crust. Place the second piece of sponge cake on top and refrigerate overnight.
Step 9
Melt 250 grams of dark chocolate in a water bath, chill slightly and cover the cake with it.
