Bird's milk cake is one of the most delicious and popularly loved. For its preparation, special ingredients are not required, and every housewife can make it. But so that the cake does not disappoint, you need to know some of the secrets of its preparation.
This cake was invented in the seventies of the twentieth century in one of the Moscow restaurants. The invention of the pastry chefs immediately made a splash, and many housewives tried to repeat it in the home kitchen, but few succeeded. But after long attempts, they still managed to figure out the recipe for the soufflé, and this is how the homemade version of the cake appeared. Now there are many options for preparing this dessert, but the base is always almost the same.
To prepare the dough you will need:
- one glass of flour
- one glass of sugar
- baking powder
- 4 medium sized eggs
- 3 teaspoons of cocoa (optional)
To prepare the cream you need to take:
- one glass of milk
- 10 egg whites
- 10 yolks
- 2 cups sugar
- 1 table. spoon of starch
- 300 grams of oil
- 40 grams of gelatin
For the icing, you need dark chocolate and 50 grams of butter. Start preparing the cake by baking the cakes. To do this, beat the eggs with sugar with a mixer until the volume increases several times, then add baking powder and mix, sift the flour and add gradually to the mixture. The dough turns out to be quite liquid, like sour cream. It is better to use a detachable baking dish, it is much more convenient, cover it with baking paper or grease with oil. Bake in the preheated oven until tender. Find out whether the biscuit is ready or not by piercing it with a match or a toothpick, if it is dry, you can remove the cake from the oven. Then the cake needs to be cooled and cut in half with a thin thread or a sharp knife. If desired, divide the dough in half, add cocoa in one half and bake the cakes separately. Ready-made biscuit cakes can be smeared with jam or jam, sprinkled with your favorite liqueur or add it to cream (2-3 tablespoons) - this will make the taste of the cake much more interesting.
When baking the cake, it is undesirable to open the oven and you should not slam its door - the biscuit can fall off and turn out to be less high.
Preparation of the cream: the whites need to be separated from the yolks and put into the refrigerator, after cooling, they will whisk better. Next, grind the yolks with a glass of granulated sugar, and then beat with a blender, add the starch. Pour in milk and place this mixture in a water bath. Stir constantly, bring it to a thickeness, cool. Beat the softened butter slightly with a mixer and start gradually adding the resulting cream. As soon as all the cream is mixed with the oil, it is ready.
It is very important: the cream should be added to the oil one spoon at a time, stirring constantly, only then it will turn out delicious and fluffy.
Soak gelatin in warm water for 15-20 minutes. Then put it in a water bath and heat it over very low heat. Important: gelatin should not be allowed to boil, as it will lose its properties and then will not solidify. When all the granules are dissolved, strain the gelatin through cheesecloth to remove impurities and leave to cool. In the meantime, start whisking the cooled egg whites. Beat them first into a firm foam, and then gradually add sugar (one glass) and beat until stable peaks (meringues) form. Next, pour the gelatin into them in a thin stream, mix with the cream.
Put one cake in a split form, fill it with cream, put the second cake on top, crushing it slightly. The finished cake should stand in the refrigerator for several hours to harden. To prepare the glaze, melt the chocolate in a water bath, add the butter, stir. Oil is added to make the glaze shine and smooth. Carefully remove the chilled cake from the mold, cover the top and sides with icing and let it stand in the cold for another hour.
