Bird's milk cake best recipes 5 option. "Bird's milk" (cake) according to GOST: recipe, composition and cooking features. Chocolate icing and assembly

The history of the confectionery masterpiece "bird's milk" began in France, from where later the recipe for this airy confectionery migrated to Poland. The famous Polish confectioner Jan Wedel (E. Wedel) creatively worked on it, improved the recipe and came up with his own name "Bird's Milk" (in Polish - ptasie mleczko). Allegedly, this name was chosen under the influence of Aristophanes' comedy "Birds", where one dreams of happiness, like milk "not cows, but birds." As a result of Wedel's work in Poland, soufflé "Bird's Milk" made from beaten eggs stuffed with marshmallows (a kind of marshmallow) gained popularity.

In the USSR, the idea to produce at the country's confectionery factories an analogue of the Polish candy "Bird's Milk" was brought by the Minister of Food Industry Vasily Petrovich Zotov. Returning from Czechoslovakia in 1967, where he first tried the Bird's Milk soufflé, the minister gathered representatives of all confectionery factories Soviet Union at the Moscow confectionery factory "Rot Front", and gave the task to create the same sweets, although the recipe itself was not known in the USSR.

Soviet confectioners began a competition to create the best recipe for this delicacy soufflé, and after a while the production of these sweets was mastered and even creatively expanded to cakes from Bird's Milk. top scores showed the Vladivostok confectionery factory, having set up the production of these sweets up to 35 tons per month, although other Soviet confectioneries, such as Rot Front, also produced similar sweets.

It is curious that the Sakhalin Confectionery and Pasta Plant at that time produced Ptichye Moloko sweets using natural agar-agar (Agar is a vegetable substitute for gelatin).

Today you can buy Ptichye Moloko sweets in any grocery department of almost every grocery store. And we will tell lovers of sweets how to cook "Bird's milk" at home. Such a confectionery production of this airy soufflé is nothing complicated, you will need a number of simple ingredients, a little time and a bit of creativity!

Recipe for sweets "Bird's milk" at home

The ease of making such souffle candies is somewhat akin to fruit or milk jelly recipes. It is worth noting right away that something may work out the first time, but the second time you will definitely get beautiful and tasty sweets.

Ingredients:

• gelatin - 1 tablespoon;
• juice or rich compote - 2 cups;
• pasteurized milk - 1 liter;
• granulated sugar - to taste;
• bar of natural chocolate - 1 piece;
• fresh sour cream - 2 tablespoons.

According to the recipe for candy "Bird's Milk" at home, cook like this:

1. Slowly pour the required amount of gelatin into a heat-resistant container with juice or compote sweetened to taste, let it sink to the bottom, mix a couple of times for an hour.
2. After this time, put the container on moderate heat and, with constant stirring, heat, without boiling, until the gelatin granules dissolve (check visually, stirring occasionally with a spoon).
3. As soon as the granules dissolve, remove from heat and let the liquid cool slightly, then gradually add the prepared milk into it and beat with a mixer.
4. Pour the whipped mass into a suitable form with a flat bottom so that its thickness is 2-3 centimeters, and place in the refrigerator to cool.
5. When the jelly mass hardens, it is necessary to remove the form from the refrigerator and cut into even candy sticks.
6. By this point, while your “bird's milk” is cooling down, it is necessary, for which, over low heat in a suitable container, melt the chopped chocolate bar (you can also use dark chocolate, you can also milk to taste) with the addition of 2 tablespoons of sour cream.
7. Move the sweets cut into bars with a knife away from each other so that they do not stick together when pouring chocolate, and pour evenly with non-hot chocolate icing.
8. Place the doused sweets in the refrigerator to cool the glaze for 2-3 hours, and after they harden, take them out, turn them upside down with a spatula and, pouring the remaining glaze on top, return to the refrigerator for the final formation and hardening of the glaze.

The resulting "bird's milk" sweets are best stored in the refrigerator, or in a cool place so that they do not lose their shape and attractiveness. Do not forget that the shelf life of "Bird's milk" is not more than 10 days.

The recipe for "Bird's milk" from cottage cheese or curd mass

As you can see from the name of the recipe, we will prepare the jelly part of these sweets from soft and tender curd mass, which can be purchased at the store already sweet (but better without raisins).

Ingredients:

• tender cottage cheese or curd mass - 500 grams;
• fresh cream at least 35% fat - 1 cup;
• granulated sugar, if the cottage cheese is unsweetened - 10 tablespoons;
• instant gelatin - 1 sachet (15-20 grams).

By home recipe Prepare "Bird's milk" from cottage cheese as follows:

1. Soak instant gelatin in a small amount of water for 30 minutes.
2. Whip the cream with a mixer into a thick foam, periodically adding sugar to them.
3. AT curd mass add the cream gently whipped with sugar and continue to beat this combined creamy-curd mass on low mode until completely homogeneous, introducing the dissolved gelatin during the whipping process.
4. Spread the finished mixture evenly into a flat container with low sides (two or three centimeters deep) with a flat bottom and refrigerate for 3-4 hours to set.
5. Remove the form with the frozen creamy curd mass from the refrigerator and cover with the chocolate icing prepared in advance.
6. It remains to hold the Bird's Milk dessert in the refrigerator until the glaze has completely cooled and can be served on a sweet table.

Before serving, cut the finished dessert into portions of the desired configuration and decorate it on top at your discretion: with whipped cream, berries, mint leaves, caramel nuts, and so on.

Cake recipe "Bird's milk" at home

Cake "Bird's Milk" has already firmly taken its place on the festive tables of our country, we can say that this is already a classic confectionery masterpiece. Now you will get acquainted with the recipe for how to make such a soufflé cake at home.

Ingredients:

• wheat flour (highest grade) - 1 cup;
• semolina - 3 tablespoons;
• granulated sugar - 1 glass for cream; 11 tablespoons for dough; 3 tablespoons for glaze;
• butter - 150 grams for the dough; 300 grams for cream;
• fresh natural milk - 2 cups;
• fresh chicken egg - 3 pieces;
• cocoa powder - 3 teaspoons for dough; 2 tablespoons for glaze;
• sour cream - 2 tablespoons;
• lemon - 0.5 pieces;
• baking soda - 1 teaspoon, slaked with vinegar.

Cake "Bird's milk" at home to cook like this:

1. Grind softened butter with sugar, then, adding eggs, beat the whole mixture with a mixer and pour 2 tablespoons of water diluted in a volume and soda quenched with vinegar into it. Mix everything until smooth and only then add flour while stirring.
2. Divide the resulting dough into two equal parts, into one of which add cocoa powder. Roll both parts into equal cakes, place on a baking sheet or in a mold greased with vegetable oil and powdered with flour.
3. Bake cakes in an oven heated to +200 C for 10-12 minutes.
4. Lubricate the cooled ready-made cakes with the cream prepared by this time.
5. Prepare the cream for the cake as follows: cook semolina and, after cooling, add grated lemon on a fine grater with a peel, excluding seed grains. Grind granulated sugar with softened butter and also, stirring, add to the cream. Beat everything until a fluffy homogeneous mass with a mixer.
6. Prepare the icing for the cake as follows: mix cocoa, granulated sugar, sour cream until smooth in a suitable heat-resistant container and put on moderate heat, continuously stirring the mixture until it boils with a wooden spatula. After boiling, add a tablespoon of butter to the mixture and, while stirring, bring to a boil again. Remove from fire and cool

Cut the finished cakes in a circle into two layers - you get two chocolate and two white ones. Alternating in color, spread cream on top of each layer, except for the top one. It remains to pour the whole cake with icing, place in the refrigerator to cool for 2 hours - and the Bird's Milk cake is ready to please both guests and household members.

The classic recipe for the cake "Bird's milk" without baking

The process of preparing this version of the Bird's Milk cake is distinguished by the introduction of soufflé into its structure, which gives the dessert special beauty and tenderness, so highly valued by the sweet tooth. You can make this cake without baking. The classic recipe for a cake from Bird's Milk contains cream, sour cream, and natural milk, too, unlike other cakes.

Ingredients:

• drinking water - 1 glass;
• natural milk - 0.5 cups
• gelatin - 3 sachets (1 of them for glaze);
• granulated sugar - 0.5 cups;
• sour cream - 450 milliliters;
• cream - 500 grams;
• cocoa powder - 5 tablespoons.

Cake "Bird's milk" at home classic recipe cook like this:

1. Pour half a glass of milk into a small saucepan, add instant gelatin to it. On low heat, stirring constantly, bring to steam and remove from heat.
2. In a suitable container, combine sour cream, cream and granulated sugar in order to beat with a mixer into a homogeneous mass.
3. As soon as the mass is whipped, pour the cooled milk with the dissolved gelatin into it with a stream while stirring. Put the resulting mass into a container greased with oil, smooth with a spatula and place in the refrigerator to cool.

Icing for the cake "Bird's milk"

1. In a small bowl, mix cocoa powder, gelatin, granulated sugar.
2. Pour 1 cup into dry mixture while stirring. drinking water, a small amount of milk and stir without lumps.
3. Bring the mixture to a boil over moderate heat, stirring constantly with a wooden spatula.
4. Remove from heat and cool at room temperature.

Remove the frozen mass of the cake from the refrigerator, coat with evenly cooled chocolate icing and place the dessert in the refrigerator again to harden.

Biscuit cake recipe "Bird's milk"

Features of the Bird's Milk cake according to the traditional recipe are that it includes a layer of biscuit dough. And the souffle, which is necessary in layers, can be prepared creatively, without strictly adhering to the recipe, which allows you to introduce vanilla or chocolate into it at your discretion.

Biscuit Ingredients:

1. wheat flour - 150 grams;
2. granulated sugar - 150 grams;
3. fresh chicken egg - 4 pieces.

Soufflé Ingredients:

1. granulated sugar - 300 grams;
2. butter - 200 grams;
3. wheat flour - 1 tablespoon;
4. gelatin - 30 grams;
5. fresh chicken egg - ten pieces.

Biscuit cake "Bird's milk" according to a homemade recipe to prepare as follows:

Biscuit layer:

1. In 150 milliliters of cold boiling water, dilute gelatin to dissolve and let it swell for 1 hour.
2. For the biscuit, beat the chilled raw eggs with granulated sugar, add flour and mix with the beaten mass until a homogeneous dough.
3. Put the resulting dough into a mold, greased with oil, and place in the oven, preheated to +180 C for a period of 25 minutes.
4. Remove the finished biscuit layer from the oven, put on a flat dish and cool. Cut the cooled biscuit into two equal layers.

Soufflé layer:

1. Separate the yolks from the whites. Combine the yolks with milk, mix until a homogeneous liquid.
2. Gradually add flour to the resulting liquid with constant stirring and stir without lumps.
3. Place a container with such a batter in a water bath and heat until it thickens, then remove from heat and cool.
4. On low heat, heat the swollen gelatin until it is completely dissolved.
5. Beat with a mixer fresh chilled proteins with the addition of a whisper of salt, add the dissolved gelatin and yolks. Mix everything until smooth, put in a flat form, similar in size to a biscuit, and place in the refrigerator to set.
6. While the souffle hardens, prepare the chocolate glaze: mix in a small saucepan 3 tablespoons of granulated sugar, 4 tablespoons of cocoa powder, 30 grams of instant gelatin, mix the dry ingredients, pour 1 glass of milk into them gradually while stirring, stir without lumps and heat until dissolved gelatin granules.
7. After the soufflé has hardened, form the "Bird's Milk" cake. The bottom layer is the first cake, a layer of soufflé is placed on it, and the top layer is the second layer of biscuit, which is smeared with an even layer of chocolate icing.
8. Cool the finished “Bird's Milk” cake in the refrigerator for at least 6-8 hours and can be served as a dessert dish.

Such a delicious cake can be decorated with fresh berries, white chocolate chips, caramel nuts, cottage cheese, cream and other products according to preference and taste.

The generally accepted opinion that sweets are generally harmful has not been canceled, but its moderate use can bring certain benefits. And sweets "Bird's milk" are saturated with protein, they contain vitamins, fats, trace elements, coumarin (it helps to reduce blood clotting and reduces the risk of thrombosis). It is advisable to include them in reasonable doses in the menu for physically weakened people. And do not forget about their high calorie content for people prone to obesity.

One of the most popular desserts among our fellow citizens in the Soviet period was Bird's Milk. This is a delicate protein soufflé in chocolate, the recipe of which has even been patented. When Ptichye Moloko sweets appeared on sale, many housewives tried to buy several boxes, because it was difficult to find a more desirable present. When buying a cake for the holiday, the choice of many sweets also fell on a cake with a mysterious and fabulous name. Similar desserts were prepared at home and the deficient agar-agar thickener was replaced with ordinary gelatin. Now such sweets are not inaccessible, they are sold in many stores and are relatively inexpensive, but "Bird's milk", made at home, for some reason turns out to be tastier than purchased. A culinary specialist with very little experience can prepare such a delicacy. It is only important to know the features of the technology and exactly follow the recommendations that accompany the selected recipe.

Cooking features

Despite the fact that "Bird's milk" is actually one of the most delicious desserts and is considered by many to be the pinnacle of culinary art, making it at home is not so difficult. Knowing some points will allow even a novice hostess to cope with this task.

• "Bird's milk" is not just a soufflé, it has a denser consistency. To obtain it, gelling components are introduced into whipped proteins. A more even structure allows you to get agar-agar, which solidifies already at room temperature, but more accessible gelatin is more often used. When using agar-agar, it must be remembered that, when cooled to a temperature below 40 degrees, it will thicken excessively, it must be used hot. If you use gelatin, you first need to dilute it with cool water, then dissolve it, heating it, but trying not to let it boil for a long time. If you boil the gelatin for 5 minutes or more, it will no longer be possible to thicken the soufflé with it. By following the instructions on the packaging with the selected thickener, you will avoid mistakes and get the expected result.
• In order for the proteins to beat better in a thick foam, they must first be cooled. If the bowl in which they are placed is greasy or damp, they will not be able to beat. It is also important to ensure that the yolk does not mix with the protein mass.
• Sugar is introduced into the protein mass in parts after it has been whipped into a thick foam. It will dissolve faster and better if ground to a powder. You can do this with a blender or coffee grinder. The latter method is a little more convenient.
• Traditionally, the Bird's Milk cake is made with biscuit cakes. If you are preparing a dessert according to a traditional recipe, you will need a lot of proteins. So that the yolks from the eggs used for the soufflé are not superfluous, it is advisable to choose a biscuit recipe on yolks for making cakes. If the filling does not require eggs or they are used for it as a whole, then it is better to bake a biscuit from dough made on whole eggs.
• The classic dessert "Bird's Milk" is covered with chocolate icing. It can be prepared according to different recipes: from chocolate, cocoa powder, with the addition of butter, cream, sour cream. You can choose any recipe, taking into account your taste preferences and the products available in the house.

The filling for the traditional version of the Bird's Milk dessert is made from condensed milk and whipped proteins, but modern confectioners also prepare it from other products. In particular, soufflé options such as cottage cheese and semolina are popular. Each version of the dessert has its own characteristics of preparation. Only strict adherence to the recommendations that accompany a particular recipe will help to avoid mistakes.

A simple recipe for sweets "Bird's milk"

Calorie content of the dish: 2177 kcal, per 100 g: 387 kcal.

• egg whites - 4 pcs.;
• gelatin - 10 g;
• water - 100 ml;
• powdered sugar - 60 g;
• chocolate - 180 g;
• butter - 120 ml.

Cooking method:

• Separate the whites from the yolks, refrigerate.
• Pour gelatin with boiled water, cooled to room temperature.
• Whip the whites into a thick foam. Continuing to beat, spoon in powdered sugar.
• Heat the water with gelatin in a steam bath, stirring until the gelatin is completely dissolved. You can heat it not in a bath, but on a stove, but on a very slow fire, not allowing the water to boil.
• Carefully fold the protein mass into the gelatin.
• Break the chocolate, combine with butter and melt. Pour half or a little less of the melted chocolate into the bottom of the molds. Place in the refrigerator or even the freezer for a while to set the frosting.
• Put the prepared soufflé on the chocolate icing, fill it with the remaining chocolate, reheating it if necessary.
• Put the candy molds back in the fridge and wait for them to harden completely. This time you can’t put the dessert in the freezer, let it freeze in the main chamber of the refrigerator.

This dessert can be prepared by an inexperienced cook. Even young confectioners, hosting the kitchen, are able to please themselves and their parents with this delicate delicacy.

The classic recipe for the cake "Bird's milk" (on agar-agar)

Calorie content of the dish: 7036 kcal, per 100 g: 354 kcal.

• chicken egg - 7 pcs.;
• sugar - 0.37 kg;
• butter - 0.3 kg;
• cream - 0.2 l;
• wheat flour - 160 g;
• water - 100 ml;
• agar-agar - 10 g;
• condensed milk - 0.25 l;
• citric acid - 3 g;
• vanilla sugar - 5 g;
• baking powder for dough - 5 g;
• bitter chocolate - 0.2 kg.

Cooking method:

• Take the butter out of the fridge ahead of time to soften it.
• Separate the yolks from the whites. Put the whites in the refrigerator temporarily.
• Add half a glass of sugar and vanilla sugar to the yolks, grind almost white.
• Add 100 g softened butter. Beat with a mixer until you get a mass that resembles cream in consistency.
• Sift flour, mix with baking powder. Pour into the prepared creamy mass and beat until a homogeneous dough is obtained.
• Place the dough into a baking dish. In order not to damage the cake when removing it from the mold, use a detachable container or one made of silicone. The optimal mold diameter is 26 cm, but a slightly smaller container can be used.
• Preheat the oven to 200 degrees, put the dough into it, bake it for 20 minutes.
• Let the cake cool slightly, run a knife or spatula along the sides of the mold, open it and remove the cake. Cut it lengthwise to get 2 cakes.
• Boil water, dilute agar-agar with it, let it stand for 10-15 minutes. Mix with the remaining sugar and boil the syrup.
• Beat the whites, adding citric acid to them, into a thick foam.
• Continuing to beat, in a thin stream, pour hot syrup into the protein mass.
• Gradually add 170 g of butter, then condensed milk.
• Wash, dry, assemble a detachable form. Put one cake on the bottom of it, put half of the soufflé on it, cover with the second cake. Lay out the remaining souffle, smooth it with a knife.
• Put the dessert in the refrigerator, leave it to cool for 3-4 hours.
• Break the chocolate, put the remaining butter on it. Boil the cream, pour over the chocolate, mix well immediately so that the chocolate and butter dissolve completely.
• Pour the creamy chocolate mixture over the cake, after transferring it from the mold to the dish.
• Place in the refrigerator and wait for the frosting to harden.

The homemade Bird's Milk cake prepared according to this recipe is almost indistinguishable from the dessert prepared in Soviet time according to GOST.

Cake "Bird's milk" with semolina

Calorie content of the dish: 9221 kcal, per 100 g: 335 kcal.

• chicken egg - 6 pcs.;
• flour - 0.35 kg;
• sugar - 0.55 kg;
• milk - 0.5 l;
• cocoa powder - 60 g;
• sour cream - 40 ml;
• semolina - 60 g;
• lemon - 2 pcs.;
• butter - 0.6 kg.

Cooking method:

• Pound the eggs with 300 g of sugar, beat with 300 g of softened butter, add the sifted flour to them, prepare the dough.
• Divide the dough into two approximately equal parts, bake the cakes.
• Boil semolina in milk. Add the remaining oil to it, beat.
• Continuing to beat, add 200 g of sugar, then juice squeezed from lemons.
• Put the cake on the dish, cover it with semolina soufflé. Cover with second layer.
• Heat the sour cream, the remaining butter, 50 g of sugar and cocoa, stirring until they turn into a homogeneous mass.
• Cover the cake with the resulting icing.

Put the cake in the refrigerator for several hours. The cake has a unique taste, it turns out especially satisfying. If you offer it to children for breakfast, they will surely get up from the table full and not hungry for a long time.

Curd cake "Bird's milk"

Calorie content of the dish: 4680 kcal, per 100 g: 251 kcal.

• dark chocolate - 100 g;
• dry breakfasts "Nesquik" - 100 g;
• butter - 100 g;
• water - 0.25 l;
• cocoa powder - 60 g;
• cream - 0.35 l;
• sugar - 0.35 kg;
• gelatin - 50 g;
• cottage cheese - 0.5 kg.

Cooking method:

• Grate chocolate and butter, melt them in a water bath, mix with dry breakfasts, put the resulting mass in a detachable baking dish, put in the refrigerator.
• 40 g of gelatin pour 100 ml of water. Warm up in the microwave or steam bath.
• Combine cottage cheese, 200 ml of cream and the same amount of sugar. Whisk with a blender.
• Continuing to beat, add gelatin. You can add a pinch of vanilla.
• Put the souffle on the prepared cake, put the dessert in the refrigerator again.
• Dissolve 10 g of gelatin in 20–30 ml of water.
• Separately, mix the remaining cream, water and sugar, as well as cocoa powder. Warm up while stirring.
• Enter gelatin, mix well.
• Pour over soufflé, smooth out.

After that, the cake should again stand in the refrigerator until all its layers have hardened. Now you can remove the hoop, carefully transfer the dessert to a dish and serve. The recipe is good because it allows you to cook the Bird's Milk cake without using the oven. This variant of "Bird's Milk" is the most useful.

Video: soufflé cake "Bird's milk" on gelatin

"Bird's milk" was once one of the most popular desserts in our country. Now he has to compete with other sweets, but he still has a lot of admirers. At home, you can cook both sweets and the Bird's Milk cake, as well as make a healthy dessert according to non-traditional recipes (with semolina, cottage cheese).

It's no secret that the author of the recipe for this Soviet "miracle" is a group of confectioners under the leadership of the head of the confectionery shop of the Moscow restaurant "Prague" Vladimir Guralnik.
A bit of history:
The author of the "Bird's Milk" cake Vladimir Guralnik in an interview with "Vecherka"
September 29, 2006
- Here it is - our cake! - Vladimir Mikhailovich points to layers of dough, folded in piles, and a huge pot with something white and airy. – Together with the team, we worked on its recipe for more than 6 months. I wanted the bottom to be from an unusual dough: not biscuit, not sand, not puff. That's how it was created the new kind test - whipped semi-finished product, it is somewhat similar to a cupcake. The filling had to be boiled for a long time: agar-agar has a melting point of about 120 degrees, unlike gelatin, which already coagulates at 100 degrees ... You know that the secret of our recipe is in agar-agar - a more expensive and rich substitute for gelatin? Well, it turned out that in order to achieve the ideal, the mass must be boiled at 117 degrees - no more, no less. We experimented for a long time: some ingredients were added, others were removed, brought to different temperatures- then the syrup is obtained, then the viscous mass. So far, we have found the right consistency, and 6 months have passed ... So, now we pour whipped protein with this brew, then we add butter and condensed milk, mix and cool to 80 degrees. Then pour this mass into a mold, and in the refrigerator for 30 minutes. That's all - the semi-finished product "bird's milk" is ready! - So? - a thin cake, "bird's milk", then another cake, and more "bird's milk", and chocolate on top. Chocolate, by the way, also has its own secret. It must have a certain temperature of 38 degrees, otherwise it will “turn gray” in the refrigerator. And chocolate, in order for it to be tasty, must be kneaded properly. We have a special machine that constantly stirs chocolate. - I wonder where this name came from - "Bird's milk"? - At that time, they said about a person with big requests: he has everything, but, you see, he does not have enough bird's milk! We decided to solve this problem and invent "Bird's milk", which anyone could easily buy. However, the result of the work exceeded our expectations. Customers lined up in huge queues waiting for this cake.

Beat butter with sugar, add eggs, flour. On baking paper, draw two circles around the diameter of the baking dish. The dough will be a little sticky. Spread it with a spatula or spoon in circles on paper. Bake in heated to 200 gr. oven for 9-10 minutes. Remove from the oven, immediately cut to shape, if necessary, leave to cool.
Beat softened butter with condensed milk and set aside to rest (but not in the refrigerator). Aga-agar, pre-soaked (at least 2-3 hours) in 140 g of water, put on the stove, bring to a boil, boil for 1 minute and add sugar. Boil the syrup until the sample is on a thin thread, or a soft ball. If there is a special in the house. thermometer then up to 117 gr. While the syrup is cooking, beat the whites with citric acid to peaks. We brought the syrup to the desired consistency, pour it into the proteins in a thin stream, continuing to beat them. We add vanillin. Carefully add whipped butter with condensed milk to the protein mass. The souffle mass is ready. At the bottom of the form, lay out one cake, fill in half of the soufflé, lay out the second cake and pour the soufflé again. We do it quickly, because soufflé with agar freezes before our eyes. We send it to the refrigerator. The soufflé is frozen, pour the icing (melt the chocolate, mix with butter and the icing is ready). Back in the fridge. The frosting is frozen. The cake is ready.

Base preparation:
Beat room temperature butter with sugar
add the yolks, vanilla sugar, soda and flour, mix everything with a mixer.

* if the dough is too thick - add a little milk or a whole egg or mineral water with gas
In general, the dough should be very viscous, and the cake does not rise much.

Line a baking sheet with parchment paper and pour in the mixture.
Bake in a preheated oven for 170 minutes 15-20 until done.
Cool and cut in half.

Cream preparation:
* prepare the cream in a large bowl of 5 liters, because. greatly increases in volume and whipping is not convenient in a small one)

Soak gelatin in 1/2 tbsp. cold water for 30 minutes.
in the meantime, separately beat the butter with condensed milk until a homogeneous cream and leave aside (preferably in the refrigerator)
In water with swollen gelatin, add half the sugar and half
citric acid (see the composition of the cream).
Heat until sugar and gelatin dissolve. DO NOT BOIL!
Beat egg whites with the remaining citric acid until a stable foam,
adding the remaining sugar in three doses
and carefully pour in the hot sugar-gelatin solution,
At the end I add vanilla sugar.
mass with whipped proteins with sugar-gelatin solution and gradually gradually introduce into the creamy condensed milk mass, whisking all the time.

Cake assembly:
In a form with removable sides, put the bottom cake, if desired, you can soak
sugar or fruit syrup.
Pour the cream and put the second cake on top, slightly pressing it inward.
We put the refrigerator to freeze.
Fill the frozen cake with chocolate icing and decorate as desired.

For glaze:
Break chocolate into a saucepan, add cream and butter, melt everything.
over low heat until smooth.
Glaze is considered ready if a drop of it, poured onto a porcelain saucer, does not blur. Pour the finished icing immediately onto the surface of the cake, quickly level and smooth it with a knife.

Explanations

It is better to take the icing from the store (it lays down more evenly and does not melt the cream)

I cut the biscuit into 2 parts, soak it with syrup and any cream with a thin layer, then put the ring shape, it should fit very tightly to the biscuit. Then I pour the soufflé (it is liquid) and into the refrigerator

(it all depends on the gelatin, sometimes it freezes in 30-40 minutes, and sometimes it takes 2-3 hours, if you are not sure about the property of gelatin, leave it to harden for a longer period) You can check whether it is frozen or not with a knife, Remove the ring and decorate, only after complete solidification

Heat the icing, take out the cake, remove the mold and pour the icing and quickly smooth it with a wide brush or knife or spatula, do not forget about the sides.
If you want to put a soufflé between the cakes, then soak the first cake, then the mold, then the soufflé and in the refrigerator, when it hardens, put the second cake, soak with syrup and already glaze.
in the recipe it says that the cake is placed on a soufflé that has not frozen and pressed down - I DO NOT ADVISE, then the soufflé settles and is not so airy.

Cake pigeon's milk"

Light, airy cake "Bird's Milk" is just the dessert that is prepared with minimal effort and always turns out delicious. The base is a cake made of biscuit dough. The most delicate snow-white soufflé of whipped proteins is laid out on it and a thin layer of chocolate icing is on top. Take note of the Bird's Milk cake: a recipe with a photo step by step at home is very detailed, it will not be difficult to repeat it. It turned out perfect for me the first time and I can assure you that compared to other desserts, the Bird's Milk cake recipe is much simpler. The souffle hardens quickly and within a couple of hours after preparation, you can treat guests.

I prepared the "Bird's Milk" cake according to GOST, but for chocolate icing I used cocoa, not chocolate. The soufflé is quite sweet, and the bitter, rich chocolate glaze goes great with it.

Ingredients

To make a classic bird's milk cake you will need:

For the crust:

• wheat flour - 100 g;
• very soft butter - 70 g;
• granulated sugar - 70 g;
• egg yolks - 4 pcs;
• baking powder - 0.5 tsp.

• chilled egg whites - 4 pcs;
• fine salt - a pinch;
• soft butter - 100 g;
• condensed milk - 50 ml.

• agar-agar - 7 g;
• granulated sugar - 270 g;
• water - 100 ml.

• cocoa powder - 3 tbsp. l;
• sugar - 4 tbsp. l. with a slide;
• butter - 15 g;
• cold water - 6 tbsp. l.

How to make bird's milk cake. Recipe

It is more convenient to divide the preparation of the cake into stages. Bake the base first. While the cake was cooling, I made a cream of butter with condensed milk, whipped the egg whites and cooked sugar syrup with agar-agar (this is a gelling component, sold in any supermarket). Then he connected everything, whipped up a magnificent soufflé, poured it onto the cake and put it in the refrigerator. The final step is the frosting. I will write two options: one based on cocoa, the second on dark chocolate. The difference is in the speed of hardening - cocoa glaze will harden in a few hours, chocolate will harden in about an hour. Well, now the recipe itself. For the biscuit base, only the yolks are needed - I carefully separate them, pour the proteins into a bowl and put them in the refrigerator.

The butter should be very soft, do not forget to get it out of the refrigerator in advance. I shift the soft butter into a deep bowl, add sugar.

Beat with a mixer for two or three minutes, until fluffy. At first the speed is low, then gradually increase to maximum.

I add egg yolks one at a time to the buttercream. I added one - I beat for a couple of minutes until the products are completely combined.

Then the second, also beat well, and so on until all the yolks are mixed into the cream. The mass will turn out very tender and lush.

I add flour, it is better to introduce parts. Although the proportions are exact (after all, the Bird's Milk cake according to GOST is a proven recipe, there should not be any mistakes), but the flour is different and it may take a little more or less.

Together with flour, I add half a teaspoon of baking powder (soda is not suitable for this recipe).

Mix thoroughly until you get a creamy mass, reminiscent of dough for muffins or muffins. I grind the lumps of flour, the dough should be homogeneous.

There are several options for preparing a cake for the bird's milk cake. Instead of one, you can make two thinner ones: one will be the base, the second put between the layers of the soufflé. In this case, you need to divide the dough into two portions of equal volume and bake two cakes. I decided to make one so that nothing would interrupt the tenderness and airiness of the cake. I cover the baking sheet with baking paper, spread the dough. Spread with a spatula into a not very thin layer a little over size form in which the cake will be assembled. I have a detachable form with a diameter of 18 cm, the cake turned out to be about 22-23 cm in diameter.

I put the baking sheet in the oven preheated to 180 degrees on the middle level. The cake baked in my oven for 15 minutes. After 10-12 minutes, I advise you to check the condition by slightly pressing on the middle of the cake. It should spring, be soft, but not raw, the color is light, with a slight blush around the edges. It is very important not to overdry the cake, if you keep it in the oven for a long time, it will become hard, dry.

I let the cake cool a little and while warm I cut it to the size of the form. You can make the same diameter or 1 cm less, then the soufflé will completely hide the base.

I separate the trimmings, leave the cake to cool to room temperature. It is very soft, it is better to leave it on a baking sheet for now and remove it when it has completely cooled down.

Of all the options, I chose the bird's milk cake recipe on agar-agar, it hardens faster and holds its shape better. Pour 50 ml into a bowl. cold water, poured agar.

Stir until the powder is completely wet. A darkish liquid will be obtained, resembling jelly in density. Left it like this for half an hour.

Butter cream with condensed milk is added to the bird's milk cake soufflé for a more delicate, creamy taste. The oil for it should be very soft, well melted. On the average speed Beat the butter for two minutes, until it becomes lush, smooth.

I lower the mixer speed a little, add condensed milk to the butter.

I beat the butter cream for another two to three minutes until a smooth, shiny mass is formed. For now, I'm setting it aside.

Now it's the turn of the protein base for the soufflé. I add a pinch of salt to the chilled proteins for better whipping and a smoother consistency (salt can be replaced with a few drops of lemon juice).

I start beating at a low speed. When the protein mass becomes cloudy and begins to foam, I gradually increase the speed to the highest.

Continue beating egg whites until doubled in volume. You will get a fluffy snow-white mass, not very dense, without liquid at the bottom.

This state is called "soft peaks" - proteins keep their shape, do not fall off, they are lush, airy.

Sugar syrup is more convenient to cook in a wide saucepan or ladle. I pour out sugar, pour in water (50 ml), add softened agar. I mix everything and put the dishes on the minimum light.

With constant stirring, bring to a boil. As the syrup heats up, it will begin to lighten, a thick whitish foam with a lot of bubbles will appear. The syrup will increase significantly in volume, it will foam a lot, so the dishes should be both wide and deep.

Without ceasing to stir, I cook the syrup for about 10-12 minutes.

I determine the readiness of sugar syrup by its consistency: it should stretch with a thin continuous thread, and if you drop it into cold water, then a soft ball is formed.

Pour the syrup in a thin stream into the protein mass, whisking at low speed.

Gradually, the mass will become more magnificent and denser, it will increase well in volume, it will become shiny, smooth. The consistency will resemble well-whipped sour cream.

Having reduced the speed to the smallest, in portions I add a cream of butter and condensed milk to the protein base. As soon as all the cream has intervened, I stop whipping so as not to kill the butter.

The souffle thickens quickly, so I prepared the form in advance. Greased the sides with oil, covered with baking paper (you can use cling film). I put a cake on the bottom (I cut off the top of the cake with a knife so that it was the same thickness).

Pour soufflé onto the cooled cake.

It is not necessary to level, a more even layer is obtained if the form is twisted clockwise - the soufflé diverges from the center to the sides, the layer becomes the same, without tubercles. I put the cake in the fridge for half an hour.

For the glaze, I mixed cocoa powder and sugar. If you prefer chocolate, then break the bar into pieces, add 30-40 grams of butter and melt in a water bath. Stir, watch the consistency - as soon as it becomes smooth, shiny, remove. Chocolate should not be overheated, it will curl up into lumps. Let cool slightly and pour over the cake.

He poured in cold water, stirred until a viscous mass was formed and put it on a quiet fire.

Boil until the sugar dissolves for five minutes. The icing will become homogeneous, thicken a little. Cooled almost to room temperature.

The soufflé “grabbed” in half an hour, became elastic. He removed the rim, cut the paper to the height of the cake. You can remove the paper if you want the icing to cover the sides of the cake as well. I filled the cake with warm icing and put it in the cold. An hour is enough for chocolate, cocoa icing hardens longer, if possible, leave the cake for several hours (I spent the night).

You can decorate the Bird's Milk cake with chocolate chips, make a drawing with white or dark chocolate, decorate with fresh berries, marshmallows. You only need to do this when the chocolate layer becomes hard, otherwise the pattern will be smeared, and the berries will drown in the glaze.

To carefully cut the cake, you need to let it harden well (meaning the top layer), and cut with a sharp knife with a thin blade.

Well, although the description turned out to be voluminous, but in principle, it is quite possible to cook Bird's milk cake at home. Very gentle, airy, with a pleasant not sugary taste, moderately sweet - it is very good chilled with a cup of aromatic coffee. And the classic Bird's Milk cake looks stylish and presentable, in no way inferior to modern desserts. Cook for health and bon appetit! Your Plushkin.

One of the versions of the recipe in video format: