The cake, which has the wonderful name "bird's milk", consisting of impeccable delicate soufflé and gourmet chocolate, inspires a taste of childhood and a desire to recreate this sweet dessert on your own and at home.
Cake "bird's milk" is a delightful gem of the Soviet confectionery industry, a recipe for cooking, which, one of a kind, was awarded the state patent.
The technology for preparing this delicacy is not simple, it is especially difficult to create a souffle based on a special product called agar-agar, which is prepared from red algae.
In principle, this exotic product resembles gelatin, but in order to make a truly “bird's milk” cake, the recipe must necessarily include a component called agar-agar, which gives this culinary masterpiece an unrivaled tenderness and taste.
Bird's milk cake - general principles and features of its preparation
• Cake "bird's milk" has more than a dozen recipes, each of which is tasty and inimitable in its own way. Bird milk cake can be easily created at home using the following components - starch, gelatin, agar-agar, lemon, berries, thereby emphasizing the individuality of the culinary creation and the taste preferences of the confectioner.
• When creating a confectionery such as bird milk cake according to the recipe and GOST of Soviet times, it is necessary to observe the temperature regime of cooking exactly 117 degrees when boiling soufflé ingredients such as agar-agar and molasses.
• Dough for making cakes must be mixed with muffin.
• Chocolate icing must be created before pouring.
• In principle, any housewife according to the rules of the recipe will be able to - make and bake cakes, cook souffles, create icing and form a delicious cake called "bird milk".
Cake bird's milk - a variety of recipes and ways to cook this delicious dish
Recipe 1. Bird's milk cake - a recipe for cooking (according to Soviet GOST)
Ingredients for cakes:
• Eggs - 2 pcs.
• Butter (butter) - half packs.
• Sugar - 0.5 tbsp.
• Wheat flour - 150 gr.
• Vanilla (extract).
Ingredients for making souffle:
• Two eggs (squirrels) -2 pcs.
• Sugar - 470 gr.
• Lemon - on the tip of a teaspoon.
• Agar-agar - 30 gr.
• Butter - 1 pack.
• Condensed milk - ¾ cans.
• Vanilla.
Glaze Ingredients:
• Chocolate - 80 gr.
• Butter (cream) -50 gr.
Cooking method:
In order to cook cakes, you need to add sugar to the oil and begin to gradually beat the components while adding eggs and vanilla to the existing products. Beat the products necessary until the sugar is completely dissolved. Further to the existing mass, you need to mix the flour gradually and in small portions. Then you need to knead the dough and divide it into two parts. One part must be laid out on the rounded bottom of the mold and baked at a temperature of 230 degrees. Then also do the other part of the test. Cake baking time 10 minutes.
To prepare a souffle, you must first soak the agar-agar in 150 milliliters of water and leave to infuse for 4 hours. Next, you need to mix condensed milk and oil (room temperature) and beat in a cream, adding vanilla to the components. Then the infused agar-agar must be put on fire and bring the broth to a boil. Then you need to look carefully at the preparation of the broth and not let it burn. Boil the broth for about a minute, and then sprinkle with sugar. Next, the fire needs to be added, the broth re-bring to a boil, and when the amount of syrup becomes larger in volume and white foam goes, remove the mass from the fire. If the syrup began to stretch like a thread - it means that it is ready and it needs to be cooled to 80 degrees. Further for the protein composition of the souffle, you need to take two eggs to separate the yolks from the proteins and beat the latter with cream from butter and condensed milk using a mixer, at a low speed. Delicate souffle - done.
To make the glaze, you need to dissolve chocolate with a normal bean content and butter.
In a special mold for making a cake with high sides, you need to put the first cake, on top of which you need to pour in some souffle. Then the cake must be installed in the refrigerator to harden the souffle. After the souffle has hardened onto it, it is necessary to lay out the cake again and pour the second part of the souffle on top. Then you need to cover the cake with the prepared glaze and set it in the refrigerator for a while.
Recipe 2. Bird's milk cake - recipe for cooking (based on gelatin)
Ingredients for making dough:
• Oil - 0.5 packs.
• Sugar - 100 gr.
• Yolks - 6 pcs.
• Flour - half a glass.
• Soda and vinegar - half a teaspoon.
Ingredients for making souffle:
• Proteins - 6 pcs.
• Sugar - 400 gr.
• Lemon - half a teaspoon.
• Gelatin - 30 gr.
• Vodichka - 100 ml.
Glaze Ingredients:
• Cocoa (powder) - 60 gr.
• Sugar - 200 gr.
• Oil - 50 gr.
• Vodichka - 90 ml.
Cooking method:
To prepare the dough going on cakes, you need to soften the oil. Then the proteins must be separated from the yolks. Next, you need to remove the proteins in the refrigerator, and grind the butter with yolks and sugar.
Then it is necessary to extinguish the soda with vinegar and mix all the components together with the flour. Then you need to grease the mold with oil and spread the dough on its bottom for further baking. It is recommended to bake cakes at a temperature of 180-190 degrees, not more than 15 minutes.
Then gelatin should be filled with water and set aside to swell for an hour. Then the gelatin must be brought to a boil and put to cool. Next, beat the whites with sugar and lemon. Then you need to add gelatin to the components, beat all the products and put the resulting mass into the refrigerator for several minutes.
After the cooked cake must be cut with a knife into two halves. One half of the cake should be laid on the bottom of the cake molds and soaked thoroughly, and then pour the remaining protein mass. Then you need to cover the cake with a second cake and put in the refrigerator.
To prepare the glaze, you need to dilute cocoa with some water, add granulated sugar, butter and mix everything thoroughly. Then the icing should be boiled and cooked for 15-20 minutes. As a result, the cake must be smeared with icing and removed to solidify in the refrigerator.
Cake "Bird's milk" can be embellished with berries.
Recipe 3. Bird's milk cake - a recipe called "Homemade"
Ingredients:
• Flour (wheat) - 300 gr.
• Sugar - 400 gr.
• Margarine - packaging.
• Milk 0.5 tbsp.
• Cocoa 60 gr.
• Soda - a spoon without a top.
• Eggs - 6 pcs.
Cooking method:
The first thing to do is to separate the squirrels from the yolks. Then margarine should be melted and ground with sugar, yolks, cocoa, slaked soda, milk and flour.
After that, all components must be beaten well with a mixer. Pour the dough into a mold and bake in the oven at 190 degrees for 20-25 minutes.
Then you need to proceed to the preparation of "bird milk". Next you need to beat the whites and add sugar to them. Then, the consistency must be beaten again until a lush and airy mass is formed.
On top of the prepared dough, you need to evenly distribute "bird milk" and place the cake in the oven for browning.
Cake, if desired, can be decorated with chocolate icing.
Recipe 4. Cake bird milk recipe using milk chocolate
Ingredients:
• Eggs - 4 pcs.
• Sugar - 350 gr.
• Flour - 50 gr.
• Agar-agar - 5 gr.
• Butter (cream) - packaging.
• Condensed milk - ¾ cans.
• Chocolate (milk) - 100 gr.
• Tea with jasmine - 2 gr.
• Vanilla.
• Lemon.
Cooking method:
Tea must be brewed in boiling water (300 ml), and the proteins separated from the yolks. Then, using a mixer, you need to yolk, beat sugar and vanilla until foam appears, add flour, and thoroughly mix the resulting mass.
The baking dish should be greased with oil and spread the dough made on its bottom. After baking the dough in the oven at a temperature of 190 degrees for 20 minutes.
In brewed tea (200 ml) it is necessary to soak the agar-agar and insist for half an hour. The remaining oil and condensed milk should be whipped into a cream.
Then the infusion of agar-agar should be brought to a boil and cook until completely dissolved, the sugar added to it over low heat for several minutes.
Then, using a mixer, you need to beat the whites, lemon and, without turning off the mixer, pour in the existing syrup. Next, the resulting consistency must be mixed with the cream until smooth.
Then, on the finished cake, you need to decompose the resulting souffle and send the cake to the refrigerator, and after 20 minutes dissolve the chocolate (using a water bath) and decorate the top of the cake with it. Ready bird milk cake to put in the refrigerator for solidification.
Recipe 5. Cake poultry milk ice cream-based goodies recipe
Ingredients:
• Ice cream - 300 gr.
• Butter - briquette.
• Dry cream - 550g.
• Gelatin - 45 gr.
Cooking method:
Ice cream and butter must be dissolved on fire until a single mass is obtained, stirring, but not leading to strong heating.
Then to the resulting consistency you need to add cream, mix all the ingredients thoroughly and put in the refrigerator.
The longer this delicious cream stays in the refrigerator, the thicker it will be.
Then, to make the souffle, you need to soak the gelatin in hot water, mix it thoroughly and cool.
Still warm gelatin must be poured into the cream (which stood in the refrigerator for several hours) and mix all the components well.
Further, in the form for the preparation of the cake, it is necessary to lay the cake, and on it the souffle, then pour the top with chocolate icing and send this magnificent sweet to the refrigerator for solidification.
Cake bird's milk - small tricks of cooking and useful tips
• When creating "Bird's milk", namely when making souffles, gelatin can be soaked in compote or juice, then the taste of the confectionery product will be richer and richer.
• In order to make the cake "real", you must follow all the rules and observe the proportions of the selected recipe.
• You can specifically make butter cream for decoration and diversify, thus, the appearance of the cake called "bird's milk".
• For greater tenderness and piquancy, decoys can be added to such a cake. The product will have an amazing and unexpected taste.
