Cooking process
Are there any people who have never tasted this wonderful cake? If you still have, you need to fix it urgently. Bird’s milk is a very sweet, delicate souffle cake with thin cakes.
By the way, this cake was the first, which received a patent in the USSR. But the author is not alone – it’s the cooks who worked in the confectionery shop of the Moscow restaurant “Prague”. Back in the 80s, they were led by confectioner Vladimir Guralnik. Today only with his name is associated with the appearance of this cake. Whatever it was, but the cake is getting more and more popular every year, a lot of the recipe walks the Internet – it means people cook, love and enjoy the taste of this cake.
So we will not lag behind, and we will prepare the cake “Bird’s Milk” on agar-agar according to GOST. It is prepared quite simply and quickly.
Prepare the necessary ingredients.
First of all, agar-agar must be combined with water, stirred and set aside.
Put the softened butter into the mixer bowl, pour in the sugar and vanillin. Beat with a mixer until creamy. The mass should become lush and light. Alternately add chicken eggs and continue whipping until smooth.
Pour the sifted flour and continue whisking for another 2-3 minutes. The mass should become homogeneous, very gentle and pleasant consistency.
On the parchment draw a circle with a diameter that will match the diameter of the shape in which you will prepare the cake. Put in the center of the proportion of the test and align on the drawn circle.
Put the parchment on a baking sheet and send it to the oven. Bake for 15 minutes at 180 degrees. Cut off the edges of the hot cake. When the cake will cool, it will be very tender and fragile, it is easy to break it. Similarly, bake a second cake.
We proceed to the next stage – the preparation of a souffle. Put a softened butter in the mixer bowl, pour condensed milk and pour in vanillin.
Beat with a mixer until smooth.
A sauté pan with a previously soaked agar-agar should be placed on a fire and brought to a boil. Agar-agar should completely melt. Pour the entire portion of sugar and bring to a boil over low heat.
At first it will boil, boil and foam, but then it will settle a little. Continue to brew syrup to 110 degrees. This will take approximately 10-12 minutes.
While the syrup is being prepared, it is necessary to whip the chicken proteins in a lavish, persistent foam.
Do not stop whipping, start pouring in a trickle of syrup. Pour it sooo slowly. The mass begins to increase, whiten and strengthen.
When the syrup leaves, add the previously whipped butter with condensed milk. Continue to beat for 1-2 minutes, and the souffle is ready.
In the split form lay out the first cake. Then pour half the souffle and lay out the second cake. Then pour the remaining souffle. Send the form to the refrigerator for 1-2 hours. The souffle should grasp properly.
Prepare chocolate icing. Put a lot of butter and cubes of dark chocolate in the cup of the steamer.
Stirring, bring to a homogeneous, gentle consistency. Glaze will be glossy and fragrant.
It should cool down a little, but just a little bit. Pour out the glaze over the souffle and smooth it.
Cake “Bird’s Milk” on agar-agar is ready! It is incredibly delicious, beautiful and budget.
Bon Appetit. Cook with love.
Cake “Bird’s Milk” on agar-agar
Cake “Bird Milk” – always on top – delicate taste, incredibly pleasant consistency and aroma …
Ingredients
Butter – 100 g
Sugar – 100 g
Egg – 2 pcs.
Flour – 140 g
Vanillin – 2 g
For a souffle:
Butter – 200 g
Egg proteins – 60 g
Sugar – 460 g
Water – 140 ml
Condensed milk – 100 g
Agar-agar – 4 g
Vanillin – 2 g
For glaze:
Black chocolate – 90 g
Butter – 50 g
Cooking process
Are there any people who have never tasted this wonderful cake? If you still have, you need to fix it urgently. Bird’s milk is a very sweet, delicate souffle cake with thin cakes.
By the way, this cake was the first, which received a patent in the USSR. But the author is not alone – it’s the cooks who worked in the confectionery shop of the Moscow restaurant “Prague”. Back in the 80s, they were led by confectioner Vladimir Guralnik. Today only with his name is associated with the appearance of this cake. Whatever it was, but the cake is getting more and more popular every year, a lot of the recipe walks the Internet – it means people cook, love and enjoy the taste of this cake.
So we will not lag behind, and we will prepare the cake “Bird’s Milk” on agar-agar according to GOST. It is prepared quite simply and quickly.
Prepare the necessary ingredients.
First of all, agar-agar must be combined with water, stirred and set aside.
Put the softened butter into the mixer bowl, pour in the sugar and vanillin. Beat with a mixer until creamy. The mass should become lush and light. Alternately add chicken eggs and continue whipping until smooth.
Pour the sifted flour and continue whisking for another 2-3 minutes. The mass should become homogeneous, very gentle and pleasant consistency.
On the parchment draw a circle with a diameter that will match the diameter of the shape in which you will prepare the cake. Put in the center of the proportion of the test and align on the drawn circle.
Put the parchment on a baking sheet and send it to the oven. Bake for 15 minutes at 180 degrees. Cut off the edges of the hot cake. When the cake will cool, it will be very tender and fragile, it is easy to break it. Similarly, bake a second cake.
We proceed to the next stage – the preparation of a souffle. Put a softened butter in the mixer bowl, pour condensed milk and pour in vanillin.
Beat with a mixer until smooth.
A sauté pan with a previously soaked agar-agar should be placed on a fire and brought to a boil. Agar-agar should completely melt. Pour the entire portion of sugar and bring to a boil over low heat.
At first it will boil, boil and foam, but then it will settle a little. Continue to brew syrup to 110 degrees. This will take approximately 10-12 minutes.
While the syrup is being prepared, it is necessary to whip the chicken proteins in a lavish, persistent foam.
Do not stop whipping, start pouring in a trickle of syrup. Pour it sooo slowly. The mass begins to increase, whiten and strengthen.
When the syrup leaves, add the previously whipped butter with condensed milk. Continue to beat for 1-2 minutes, and the souffle is ready.
In the split form lay out the first cake. Then pour half the souffle and lay out the second cake. Then pour the remaining souffle. Send the form to the refrigerator for 1-2 hours. The souffle should grasp properly.
Prepare chocolate icing. Put a lot of butter and cubes of dark chocolate in the cup of the steamer.
Stirring, bring to a homogeneous, gentle consistency. Glaze will be glossy and fragrant.
It should cool down a little, but just a little bit. Pour out the glaze over the souffle and smooth it.
Cake “Bird’s Milk” on agar-agar is ready! It is incredibly delicious, beautiful and budget.
Bon Appetit. Cook with love.