CAKE "BIRD'S MILK": HOMEMADE RECIPE STEP BY STEP

Cake "Bird's Milk" does not need advertising: this wonderful dessert is enjoyed by both children and adults, because it has a delicate taste and is prepared incredibly simple. The main thing is to choose a suitable recipe, since it is possible to prepare a cake using gelatin, and using agar-agar, from semolina, with cream - mass recipes.

Cooking recipe with agar-agar according to GOST

Cooking time: 80 minutes.

Caloric content per 100 g of product: 414 kcal.

A feature of this recipe is the use of agar-agar, which can be bought either at a grocery store or at a pharmacy. And do not try to replace the gelatin - because of this, the taste will spoil, and the cake itself will harden much longer.

Prepare the following ingredients:

2 tsp. agar-agar (it needs to be soaked in 150 ml of water);
50 g of powdered sugar;
150 g of flour;
300 g of oil;
100 ml of condensed milk;
400 g of sugar;
3 eggs;
0.5 tsp citric acid;
100 g of chocolate;
vanillin.

Cooking a cake is quite simple. First you need to beat 50 g of oil with a mixer, adding vanillin and caster sugar to it. In the resulting mixture, beat one egg, beat it well again. Flour flour, stir - in the mass should not be any lumps. The dough should end up thick.

Cover the baking dish with parchment, put the dough in a thin layer. After preheating the oven to +200 degrees, bake a lot for 10 minutes. The resulting cake cut, align the edges - it will need a little later.

Condensed milk, beat with 200 g of butter. Soak the agar-agar in water and stir, bring to the boil. Add sugar, mix again - the crystals should be completely dissolved. When a white foam appears on the mass, it is necessary to check the readiness - if thin threads are drawn from the syrup, it means that the mass can be removed from the fire.

In a separate container, beat two egg whites to make a strong foam, pour in citric acid. Add a thin stream of hot agar-agar, beat again. Remember that this will increase the mass, so you need to take the capacity deep enough. Add cream with condensed milk and butter to the mass, mix everything again. With the introduction of the mass will become slightly more fluid.

Quickly pour the mass on the surface of the cake - you should not linger, because the agar-agar stiffens even at room temperature. After that, put the almost finished cake in the freezer for 15-20 minutes.

While the dessert freezes, melt the chocolate and 50 g of butter in a water bath, pour the finished cake on top and send to the fridge again for 15 minutes. Cake cut into portions and serve.

Dietary version of the cake "Bird's milk" with gelatin

Cooking time: 40 minutes.

Caloric content per 100 g of product: 85 kcal.

To prepare such a dessert, the following ingredients will be needed:

For the cake:

2 tbsp. corn starch;
3 eggs;
1 tsp baking powder;
vanillin.

For soufflé:

4 egg whites;
2 tsp. gelatin;
300 ml of milk;
0.5 tsp citric acid.

For the glaze:

2 tbsp. sour cream;
5 g of gelatin:
80 ml of water;
30 grams of cocoa.

First you need to prepare the cake: separate the yolks from the whites, whip into the foam, adding a little salt. Mix the yolks separately with baking powder and starch, add vanilla. Carefully pour proteins into the mixture and mix.

We spread the resulting mass in the form (pre-made with parchment), bake for 10 minutes at a temperature of +180 degrees.

While the cake is being prepared, we proceed to the preparation of the soufflé: pour milk into a deep container, add the gelatin there, set on a slow fire and bring to a boil, stirring constantly.

Boil for about a minute, then set aside. Separately, beat the proteins to a foam condition, add citric acid. Pour into a mixture of warm milk and gelatin mixture, mix.

Without waiting for the mass to cool and harden, pour the cake over it, level the dessert and put it in the refrigerator.

While the dessert hardens, we prepare the glaze: add water to the gelatin, heat it until the grains are completely dissolved, spread the sour cream, cocoa, mix everything together - a homogeneous mass should be obtained without lumps. We wait until it cools a little and pour the cake on top, again putting it in the fridge for 2-3 hours.

The classic recipe for "bird's milk"

Cooking time: 120 minutes.

Caloric value per 100 g of product: 447 kcal.

For its preparation you will need:

100 g of chocolate;
100 g butter;
4 egg whites;
1 tbsp. gelatin;
to taste sugar.

The preparation is as follows:

Fill gelatin with water at room temperature and leave for 30 minutes before swelling.
After that, heat over low heat, stir thoroughly.
Beat the egg whites with sugar until foam appears, pour the gelatinous mixture into a thin stream and mix.
On a water bath, melt a mixture of butter and chocolate.
We take a deep baking sheet, cover it with parchment, pour half of the chocolate mass and put it in the fridge.
After half an hour-hour, lay out the top mixture of gelatin and protein, pour the remaining chocolate icing on top.
Sent in the fridge until complete freezing.

Before serving, cut into small pieces.

Cooking dessert with semolina

Cooking time: 70 minutes.

Caloric content per 100 g of product: 310 kcal.

Such "Bird's Milk" will be very unusual in taste, it is also quite simple to cook it - please your family with a wonderful dessert.

For the test:

250 g margarine;
6 eggs;
some vanilla;
baking powder;
400 g of sugar;
400 g flour.

For cream:

400 ml of milk;
300 g butter;
2 tbsp. semolina;
2 medium lemons.

For the glaze:

3 tbsp. Sahara;
2 tbsp. cream (can be replaced with sour cream);
1 tbsp. oils;
1 tbsp. cocoa.

Dough preparation:

First, heat the slow margarine, and for this it is best to use metal utensils.

When the mixture has cooled down a little, add sugar and mix everything thoroughly - it is best to use a mixer to completely dissolve the grains.

Alternately, drive in a mixture of eggs, add flour and baking powder. Mix all the ingredients so that the mass was elastic.

Divide the resulting dough for making two shortcakes and bake them for 15 minutes at a temperature of +180 degrees.

Cooking souffle for dessert.

Grind semolina in a coffee grinder to a smaller state. We put the container with milk on a small fire and just before boiling the liquid, add the semolina powder there, stirring regularly. Cook for five minutes and leave for about the same amount of time that the mixture is infused.

In parallel, rub lemon grated with zest. After that, in a small container, melt the butter and add sugar there, not forgetting to stir. Add lemon to the semolina mixture and put the oil mixture in there, whipping it into a lush foam - there should be no lumps in the mass. Put the container with the mass in the fridge to freeze.

Additionally, we prepare the glaze: mix cocoa, sour cream and sugar, heat it in a water bath, add butter, mix everything.

We take out the cake from the refrigerator, grease it with manna cream, cover with the second cake and pour over the icing. Put dessert in the fridge for the night.