Cooking process
His first cake “Bird’s Milk” I did just this wonderful recipe. Cooked on a different recipe with agar, did not really like it. And the cakes are not frozen at all. So for me the recipe for the cake “Bird’s Milk” with gelatin is the most reliable. Here everything is in moderation: both sugar and creamy taste.
At first it may seem that a lot of “movements”, but the cake is prepared simply and quickly.
To cover the cake with glaze can be completely, this time I wanted to fill only the top.
Biscuit is suitable for anyone. You can make it in one layer or, like me, in two.
Out of this number comes a small cake. Choose the shape at will, as you need a cake: flat and large or smaller, but higher.
I will not write about the taste for a long time, it’s superfluous, the cake is excellent. Thank you for the recipe for Nina-super grandmother.
First, bake a biscuit.
Eggs with sugar beat in a white fluffy foam. Sift the flour with the baking powder. Mix gently with shovel.
Add oil and boiling water. Mix thoroughly with spatula until uniform.
Put the dough in the mold. Bake a biscuit at 170 degrees to dry match.
Cool the biscuit into two pieces.
Prepare the ingredients for the cream.
Pour gelatin with boiled water. The eggs are divided into yolks and squirrels.
Whisk the yolks with sugar (100 g) into a white lush foam. Add milk and flour, whisk again.
Put in a water bath. Boil, stirring, until thick. Cool the cream.
Oil whisk until fluffy.
Add the custard, each time whisking until smooth.
Proteins beat up with sugar (100 g) until solid peaks.
Gelatine to dissolve. Add to the proteins and whip again. Add the oil-custard cream, each time whipping well.
We collect the cake in a split form or ring. At the bottom lay a biscuit (it should be a little less diameter than the shape). Top with some cream. Again a biscuit.
And the remaining cream. Remove the cake in the refrigerator until the cream is completely solidified.
Chocolate melt in a microwave or water bath, add butter and mix. Gradually add hot milk, bring to a liquid consistency.
Cover the cake with icing. Cake “Bird’s Milk” with gelatin is ready for slicing.
Cut the cake with a hot dry knife.
Bon Appetit.
Cake “Bird’s Milk” with gelatin
Cake “Bird’s Milk” with gelatin is a delicate treat for all occasions. Here everything is in moderation: both sugar and creamy taste.
Ingredients
Egg of chicken – 2 pcs.
Sugar – 100 g
Wheat Flour – 60 g
Baking Powder – 0.5 tsp.
Vegetable oil – 1.5 tbsp.
Water (boiling water) – 1.5 tablespoons.
Cream:
Egg of chicken – 5 pcs.
Sugar – 200 g
Milk – 125 ml
Butter – 180 g
Wheat flour – 1 tbsp.
Gelatin – 20 g
Water 80 ml
Glaze:
Chocolate black – 50 g
Butter – 1 tbsp.
Milk is hot – 2 tbsp.
Cooking process
His first cake “Bird’s Milk” I did just this wonderful recipe. Cooked on a different recipe with agar, did not really like it. And the cakes are not frozen at all. So for me the recipe for the cake “Bird’s Milk” with gelatin is the most reliable. Here everything is in moderation: both sugar and creamy taste.
At first it may seem that a lot of “movements”, but the cake is prepared simply and quickly.
To cover the cake with glaze can be completely, this time I wanted to fill only the top.
Biscuit is suitable for anyone. You can make it in one layer or, like me, in two.
Out of this number comes a small cake. Choose the shape at will, as you need a cake: flat and large or smaller, but higher.
I will not write about the taste for a long time, it’s superfluous, the cake is excellent. Thank you for the recipe for Nina-super grandmother.
First, bake a biscuit.
Eggs with sugar beat in a white fluffy foam. Sift the flour with the baking powder. Mix gently with shovel.
Add oil and boiling water. Mix thoroughly with spatula until uniform.
Put the dough in the mold. Bake a biscuit at 170 degrees to dry match.
Cool the biscuit into two pieces.
Prepare the ingredients for the cream.
Pour gelatin with boiled water. The eggs are divided into yolks and squirrels.
Whisk the yolks with sugar (100 g) into a white lush foam. Add milk and flour, whisk again.
Put in a water bath. Boil, stirring, until thick. Cool the cream.
Oil whisk until fluffy.
Add the custard, each time whisking until smooth.
Proteins beat up with sugar (100 g) until solid peaks.
Gelatine to dissolve. Add to the proteins and whip again. Add the oil-custard cream, each time whipping well.
We collect the cake in a split form or ring. At the bottom lay a biscuit (it should be a little less diameter than the shape). Top with some cream. Again a biscuit.
And the remaining cream. Remove the cake in the refrigerator until the cream is completely solidified.
Chocolate melt in a microwave or water bath, add butter and mix. Gradually add hot milk, bring to a liquid consistency.
Cover the cake with icing. Cake “Bird’s Milk” with gelatin is ready for slicing.
Cut the cake with a hot dry knife.
Bon Appetit.