Bird's milk cake according to GOST is made from products available to everyone. Therefore, making it at home is not that difficult. This recipe shows the classic technology for the production of Bird's milk, only instead of the agar-agar required by GOST, more affordable gelatin is used. With this component, making Bird's milk cake at home will be even easier.
It is necessary
- - butter - 100g;
- - sugar - 100 g;
- - egg - 1-2 pcs.;
- - flour - 160 g;
- - baking powder - 1 teaspoon;
- - vanilla sugar - 0.5 teaspoon.
- For filling:
- - eggs - 3 pcs.;
- - sugar - 400 g;
- - butter - 200 g;
- - condensed milk - 100 g;
- - gelatin - 20 g;
- - water - 150 g;
- - vanillin - 0.5 teaspoon;
- - citric acid - 0.5 teaspoon.
- For glaze:
- - chocolate - 75 g;
- - butter - 50 g;
Instructions
Step 1
To prepare the cakes, you need to remove the butter from the refrigerator in advance so that it becomes completely soft. Put the butter in a bowl and beat with a mixer. In the process of beating, add the icing sugar, then the egg and vanilla sugar. If the egg is very small, it is better to take 2 pieces.
Step 2
Mix the baking powder with flour. Pour flour into the whipped mixture and mix thoroughly.
Step 3
Pour half of the dough into a mold lined with parchment. We put in an oven preheated to 200 degrees and bake until golden brown - 10-20 minutes. After that, we take it out of the oven and put the second cake in it.
Step 4
For the filling, it is very important to choose eggs from a trusted official manufacturer, as the proteins will be used without heat treatment. Rinse the eggs well before making the soufflé. You can disinfect them with hydrogen peroxide.
Step 5
Separate the yolks from the whites and put the whites in the refrigerator to cool. Soak gelatin in a little water for swelling. Then we heat it up a little in a water bath or in the microwave.
Step 6
Beat the softened butter, gradually adding condensed milk.
Step 7
Mix sugar with 100 g of water and cook sugar syrup. It can be considered ready if a thin thread begins to reach behind the spoon.
Step 8
Beat the whites with a mixer, adding citric acid and vanilla sugar. Then pour in the sugar syrup in a thin stream, beating without stopping. Bring to a dense velvety consistency.
Step 9
To combine all the components of the filling, they must be at approximately the same temperature. First, we combine the protein and oil mixture, mix very carefully with a wooden or silicone spatula. With constant stirring, pour in a thin stream of gelatin solution.
Step 10
Put the first cake in the mold, fill it with half of the soufflé. Put the second cake on top and again the soufflé. We put the cake in the refrigerator for 3-4 hours - until the soufflé hardens.
Step 11
Melt the chocolate in a water bath. Add butter and heat, stirring, until completely dissolved. Pour the frozen cake on top and sides. We put in the refrigerator overnight.
