One of the legends tells how beautiful paradise birds fed chicks with their most delicate "bird's" milk. This is of course a fairy tale, but the classic dessert “Bird's Milk” is a real magic delicacy. Delicate cake, delicate souffle and delicious chocolate icing.
Fans of the Bird's Milk cake often complain that the delicacy is not what it used to be. What to do, times have changed, the recipe has improved.
Recipe "Bird's milk" at home according to GOST
If your kitchen is equipped with a mixer, it will be easy to make a cake.
To make this dessert, you will need:
- fine sugar - 8 tbsp;
- large egg - 7 pieces;
- some vanilla sugar;
- 40 g of gelatinous granules;
- 200 ml of milk;
- flour - 160 g;
- baking powder for the dough;
- 150 g of oil (softened);
- 2 chocolates;
- whole condensed milk - 100 g
Preparation takes: 1 hour. In one portion 100 g: 399 kcal.
How to do:
- Separate the egg whites from the yolks, distribute them into different containers;
- In a bowl with yolks add flour and a glass of sugar. Mix everything well. Melt the butter. Gradually add it to the yolks. Add vanilla sugar, a little baking powder;
- Put the mixture in a suitable form, bake in the oven for half an hour. Set the temperature at around 200;
- In a separate container pour the gelatin granules, pour milk. Leave for 20 minutes. Protein shake with a mixer;
- Mix milk-gelatin mixture with condensed milk and warm slightly. Cool this mixture. Then mix it with proteins, whipping with a mixer;
- The basis is divided into two parts. Put one part of the cake on a flat dish, pour half of the soufflé on it. On top put 2 of the cake, pour the remaining soufflé;
- At seven o'clock, put the cake in the fridge;
- Cover the finished chilled cake with icing. To do this, melt the butter with chocolate in a water bath.
Classic option step by step
The basis of this delicacy is a cream made from whipped proteins brewed with a sweet syrup.
Ingredients:
- for the glaze: two bars of dark chocolate.
For the cake:
- flour - 160 g;
- 45 g of oil;
- selective egg - 2 pieces;
- sugar - 100 g
For a gentle cream:
- 10 art. l Sahara;
- 3 squirrels;
- 8 tbsp. l oils;
- 20 g of gelatin;
- 2 g of citric acid;
- 100 g of "condensed" whole milk.
Required to spend: 2.5 hours. One portion of 100 g: 415 kcal.
How to make a classic cake soufflé "Bird's milk":
Step 1. Soak gelatin according to the instructions on the package.
Step 2. To make the dough, rub the butter with sugar. Add chicken eggs, mix and add wheat flour. The consistency you get a mixture that resembles thick sour cream.
Step 3. Cover a standard baking sheet with oiled cooking paper. Pour the dough, its layer is about 0.5 cm.
Step 4. Bake in a heated oven for about seven minutes. Cool the finished cake, cut out two squares or rectangles from it.
Step 5. Boil the syrup: in a saucepan, combine the granulated sugar with water, over low heat with constant stirring, heat, bring to a boil, add lemon. Boil until the sugar syrup is bulky. About 40 min. To check, scoop syrup with a spoon, raise it, if the syrup thread does not break, then everything is fine, you can add gelatin and stir. As soon as the mass begins to thicken, remove from the fire.
Step 6. Make the cream: whip the whites with a mixer into the fluffy foam, then pour the syrup in a thin stream, continuing to whisk with the mixer. Leave the resulting mass for five minutes at room temperature. Lightly whisk butter, add condensed milk, mix again. Send this mixture to proteins.
Step 7. Place a detachable form without a bottom on a sheet of cooking paper, placing a wide chopping board. Put the cake in the form, pour the souffle on top, leaving 100 grams for the second cake. Place the next cake, spread the remaining soufflé on top. Cool in the fridge.
Step 8. The most delicate operation - carefully prepare the chocolate icing in a water bath. Make sure that the water has no chance to get into the chocolate and spoil the icing.
Step 9. Take the cake out of the fridge and pour it over the icing. Do not forget to send it back to the fridge.
Step 10. Remove the plug form from the finished dessert. If desired, decorate with chocolate or butter cream. Serve the cake immediately, then the souffle will be tender, if you keep it in the fridge for 24 hours, the layer will become porous.
Cake "Bird's Milk" with curd and gelatin
Want something light and unusual? And there is such a recipe. Berries, curd cream and thin dough - all for exquisite tea.
Ingredients:
- butter - 80 g;
- natural honey - 8 tablespoons;
- any crumbly biscuits - 250 g;
- granulated gelatin - 20 g;
- orange juice - 3 tablespoons;
- fat curd mass - 0.6 kg;
- rich cream - 200 ml;
- fresh raspberry - 200 g;
- 5 small sprigs of mint.
Cooking time: 1 hour. Calorie content per 1 serving 100 g: 400 kcal.
Cooking:
- Over low heat dissolve the gelatin granules in the juice of orange. Grind cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
- Split the cake mold with the remaining butter, put the mixture into it, press down to the bottom with a spoon. Put in the fridge;
- Curd mass mash with a spatula. Beat cream with a mixer and put them in cottage cheese, add the remaining honey;
- Choose the most beautiful raspberries to decorate the dessert. The remaining berries slightly knead and combine with cottage cheese cream, then introduce gelatin;
- Put the cottage cheese souffle on the cake, smooth it. Put to freeze in the fridge;
- Ready dessert decorate with raspberries and mint.
A simple recipe for delicacies with semolina
For the cream we suggest using semolina porridge. It seems to be a completely uncomplicated ingredient, but semolina can please the new taste, it is worth adding lemon zest and juice to it.
Ingredients:
The foundation:
- 4 eggs;
- baking powder + a glass of flour + 30 g of cocoa;
- fine granulated sugar - 200 g;
- 1 pinch of salt;
- 8 tbsp. softened butter.
Souffle:
- granulated sugar - 150 g;
- 250 g of melted butter;
- 1 small lemon;
- 700 ml of milk;
- 5 tbsp. semolina;
Chocolate glaze:
- sour cream and sugar - 4 tbsp;
- butter and cocoa - 3 tbsp.
It will take time: 1.5 hours. The value of 1 serving 100 g: 418 kcal.
How to cook a cake "Bird's milk" with semolina:
- Beat yolks with a mixer until a fluffy, light mass is formed. Continue whipping, adding sugar, salt. Then increase the speed on the mixer and enter one egg white one by one;
- Preheat the oven to 180. Combine the flour and baking powder, add soft butter and stir until smooth. Add the beaten eggs, stir a little more and divide the mass in half. Mix one part with cocoa;
- Split the form well grease a piece of butter, put in a brown dough and send in a hot oven for 7-10 minutes. Bake a light cake the same way;
- The most crucial moment in the whole recipe is cream. In the hot milk, add semolina, add sugar. Boil until thick. While you beat other ingredients for the cream, the porridge will cool down completely;
- On a fine grater, rub lemon rind, squeeze out ½ of the fruit. Mix the softened butter with a mixer. Add the zest and juice, continuing to beat. Add the semolina and knead the mixture into a smooth, fluffy cream;
- Put chocolate cake in the form with high sides, on top of it all cream, smooth it. Press on the cream with a light cake. Wrap the form of cling film and refrigerate overnight;
- For the glaze sour cream mix with the recommended ingredients. At the sparing heating the glaze will get a special consistence, will become gentle and brilliant;
- Remove the cake from the refrigerator, remove the form. In a ready-made dessert, put a chocolate coating on it in a thin layer, smooth it and send it in the fridge for another half an hour so that the frosting is well frozen.
Candy "Bird's Milk" at home
The most pleasant thing in cooking homemade candies "Bird's milk" is that we do without the dough.
Ingredients:
- egg whites - 7 pcs;
- pure water - 250 ml;
- a bag of gelatin - 40 g;
- any dark chocolate - 200 g;
- softened butter - 180 g;
- vanilla sugar - to taste;
- fine sugar - 125 g
Required to cook: 1 hour 20 minutes. In 100 g of sweets: 350 kcal.
Cooking Guide:
- Gelatin pour water. After about half an hour, put it on the stove, with constant stirring, bring to a boil. Cool it down.
- Mixer whisk whites in a lush mass. Add 125 grams of fine sugar. Slightly increase the speed of the mixer and mix until smooth. Continuing to beat, pour the gelatinous liquid;
- From chocolate and butter, prepare the icing in a water bath. To do this, put them in a small container, put it in a deep pan filled with hot water at half the height of the container, send it to the stove for 15 minutes;
- Put a piece of chocolate in a short form and put in a refrigerator for about fifteen minutes. Remove the form from the refrigerator, put the cream souffle on the glaze and smooth it. On it a thin layer lay the remaining chocolate mass, smooth and clean on the shelf for another 30 minutes;
- When all layers harden well, you can chop up any type of candy you like.
"Bird's milk" with strawberries
An indispensable participant in modern recipes "Bird's Milk" - fresh strawberries. Her taste is bright, and she gives a creamy berry note to the cream. And, of course, the red color, thanks to which the dessert looks especially appetizing.
You will need for the cakes:
- chicken egg - 7 pieces;
- high-grade flour - 150 g;
- potato starch - 50 g;
- fine sugar - 150 g;
- Vanillin - 5 g.
Required for cream:
- cream - 300 ml;
- a glass of fresh strawberries;
- natural yogurt - 100 g;
- gelatin - 1 bag.
Required for decoration:
- fresh strawberries - about 100 g;
- mint leaves - 1 handful;
- 2 tbsp. l powdered sugar.
You will need: 2 hours. Energy value of 100 g: 405 kcal.
Recipe step by step:
- Preheat the oven to 180 ºC. Beat yolks with a mixer until light in color. Add fine sugar, starch and flour, whipping incessantly. Slightly increase the speed of the mixer and gradually add proteins, knead the dough into a homogeneous mass;
- Grease a suitable form with a cube of butter, put biscuit dough into it and send it to the oven. Do not immediately reach the prepared base, let stand in the disconnected oven for about ten minutes. Take out the biscuit and cut it into two equal halves;
- For cream: soak gelatin according to the instructions on the package. Whip cream with a mixer. Be sure to add the yogurt, mix and gently pour the swollen gelatin, add the strawberry pieces;
- Place the first cake on a flat dish, lay the cream on top, smooth it. Place the second cake on the souffle, press down lightly. Put the dessert in the fridge so that it is well frozen;
- On the ready-made cake “Bird's Milk”, place the pieces of fresh strawberries, decorate with powdered sugar and mint leaves.
Little tricks
Cakes, before pouring the cream, you can sprinkle any creamy liquor. By the way, you can also add a tablespoon of liquor to the cream so that the taste of the souffle is not monotonous.
Egg whites, which must be whipped into a fluffy mass, be sure to cool. It is important that the dishes were porcelain. The corolla must be completely clean, even a small drop of fat will ruin the foam. Strengthen her pinch of salt, introduced into proteins.
Another detailed recipe for delicious treats is in the next video.
