Bird's Milk cake is a delicate and light dessert that needs no introduction. At first glance, it seems that the preparation of this cake is a complex and lengthy process, but in reality everything is much simpler, which means that even a novice cook can please their loved ones with this wonderful delicacy.
It is necessary
- For biscuit:
- - 1 teaspoon of vanilla sugar;
- - 1 tbsp. a spoonful of sugar;
- - 1 tbsp. a spoonful of flour;
- - 4 eggs;
- - butter for lubrication.
- For the cream:
- - 10 eggs;
- - 1 tbsp. a spoonful of milk;
- - 1 tbsp. a spoonful of potato starch;
- - 2 tbsp. tablespoons of sugar;
- - 40 g of gelatin granules;
- - 3 teaspoons of vanilla sugar;
- - 300 g of butter.
- For glaze:
- - 50 g butter;
- - 200 g of dark chocolate.
Instructions
Step 1
In a deep bowl, mix eggs, sugar, vanilla sugar and sifted flour, beat the entire contents with a mixer until smooth.
Step 2
Grease a deep baking sheet with plenty of butter, sprinkle with a small amount of flour and pour the prepared dough into it in a layer of about 1.5-2 cm. Level the top layer of dough with a knife and bake for 8-10 minutes until golden brown in an oven preheated to 180 degrees. We check the readiness with a toothpick - if it remains dry, then the baked goods are ready. The finished biscuit must be cooled and cut horizontally into two equal parts.
Step 3
To prepare the cream, separate the whites from the yolks. Dilute starch in warm water. In a deep metal bowl, mix the yolks, sugar, vanilla sugar, add the diluted starch and milk, and then beat the entire contents with a mixer. We set the bowl in a water bath and cook until the mass thickens. Remove the bowl from the water bath, cool it, add slightly softened butter to it and beat the cream with a mixer until fluffy.
Step 4
Pour gelatin with 150 ml of warm water and leave for 20 minutes, then heat it over low heat or in a water bath, stirring to completely dissolve the granules, and filter. We mix proteins with 1 glass of sugar. Then pour the gelatin into the whipped egg whites in small portions, stirring constantly. Add cream to the resulting mass and beat everything until smooth.
Step 5
We put half of the biscuit cake in a deep mold, fill it with cream, leveling the top layer with a knife, and cover with the second cake. We remove the cake to freeze in the refrigerator for 3-4 hours.
Step 6
Melt the chocolate in a microwave oven or in a water bath, adding butter to it. We take the frozen cake out of the mold, grease it liberally with the prepared icing and put it back in the refrigerator for 1 hour.
