Bird's Milk cake is one of the most popular cakes invented in the USSR. It's all about the unusually delicate taste of the product. The use of agar-agar instead of gelatin, a gelling substance that is extracted from seaweed, made the soufflé simply melt in the mouth. You can make a similar cake at home, pampering your family with a taste familiar from childhood.
It is necessary
-
- 140g flour;
- 414 g sugar;
- 306 g butter;
- 1 large egg;
- 2 egg whites;
- 4 g vanillin;
- 4 g agar agar;
- 130 g of water;
- 94 g of condensed milk;
- 2 g citric acid.
- Glaze:
- 0.5 cups of sugar;
- 5 tablespoons of cocoa;
- 3 tablespoons of milk;
- 50 g butter.
Instructions
Step 1
Prepare the dough. Mash 106 grams of butter with 106 grams of granulated sugar until the sugar is completely dissolved. Pour in 1 gram of vanillin, mix well. Add 1 egg and beat for 15-20 minutes.
Step 2
Sift 140 grams of flour. Pour it into the whipped mixture and knead the dough.
Step 3
Line a baking sheet with baking paper. This is necessary for easier removal of the crust after baking.
Step 4
Divide the dough into two and roll them out. Bake each cake in an oven heated to 220 degrees until tender (5-7 minutes). Cool the cakes completely. Put one cake in a split form.
Step 5
Make a soufflé. Whip 200 grams of butter with 94 grams of condensed milk.
Step 6
Soak 4 grams of agar agar in 130 grams of water for 30 minutes. Then add 308 grams of granulated sugar, mix thoroughly, bring the mixture to a boil.
Step 7
Whisk 2 egg whites with 3 grams of vanilla sugar and 2 grams of citric acid. Add agar agar, pouring it into the proteins in a thin stream. Whisk everything well until a fluffy white mass is obtained.
Step 8
Add butter with condensed milk to the whipped egg whites, mix and immediately put the soufflé on the cake in a mold, cover with a second cake on top.
Step 9
Refrigerate the cake overnight to set the soufflé.
Step 10
Cook the frosting. Mix 0.5 cups of sugar, 5 tablespoons of cocoa, 3 tablespoons of milk, and 50 grams of butter. Put the mass on fire and, with continuous stirring, bring it to a boil.
Step 11
The next day, remove the cake from the mold and cover it with icing.
Bon Appetit!
