Many have tried the Bird's Milk sweets. They are loved because of their delicate soufflé. Try the Bird's Milk Cake. It's quite simple, you just need desire and a little free time.
It is necessary
- For biscuit:
- - 150 g flour;
- - 100 g of sugar;
- - 100 g of warm butter;
- - two eggs;
- - 1/3 tsp baking powder.
- For soufflé:
- - 200 g of salted warm butter;
- - 100 g of condensed milk;
- - 2 tbsp. instant coffee;
- - 3 egg whites;
- - 400 g of sugar;
- - 120 ml of water;
- - 2 tbsp. gelatin.
- For glaze:
- - 100 g of chocolate;
- - 40 g of butter;
- - 80 ml heavy cream.
Instructions
Step 1
First you need to make a biscuit. To do this, break two eggs into a bowl, add sugar and mix. Mix in the butter in parts, then add the flour sifted with baking powder and begin to beat with a mixer at low power.
Step 2
We take a form with a diameter of 23 cm and grease with oil, sprinkle with a small amount of flour. Pour our dough into the mold and put in the oven for about 10 minutes to bake the crust. It is best to bake the cake at a temperature of 200 degrees. Cool the cake and carefully cut it into two equal parts.
Step 3
Let's prepare a delicate soufflé for the cake. Put warm butter and condensed milk in a bowl. Using a mixer, beat into cream and set aside. Fill with 2 tablespoons. instant coffee with two tablespoons of warm water.
Step 4
Cooking syrup. Take a small ladle or saucepan, add sugar and water. After boiling, reduce the heat and simmer for 11 minutes. Pour gelatin with a little water and leave aside.
Step 5
After 11 minutes of boiling sugar syrup, beat the whites with a mixer until a strong foam is formed. After about 7 minutes, the sugar syrup is cooked and the whites are ready. Without stopping whipping, we introduce a thin stream of syrup into the proteins. Continue whisking until the meringue has cooled to about 25 degrees (room temperature).
Add gelatin to the meringue. After whipping at low power, add the butter cream.
Step 6
Divide the resulting whipped mass equally and add coffee diluted in water to one part.
Step 7
It is best to use a split form to form a cake. Put the first cake on the bottom of the mold, on which we spread the first part of the soufflé. Put the second cake on the soufflé, on which we spread the soufflé with coffee. Gently wrap the cake in plastic wrap and put it in the refrigerator for 8-10 hours.
Step 8
Preparing the icing for the cake. Break the chocolate into small pieces and melt it in a water bath. Add hot cream and stir with a whisk until smooth. Add butter to the mixture and mix well. Cool the icing and pour it over our cake.
