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Beautiful bird's milk cake. Cake "Bird's milk": the best old and new recipes

« bird's milk” is a dessert from childhood. Soft soufflé was and remains a table decoration, and the name of its creator has gone down in the history of cooking forever. You can buy this airy dessert at any store. But the taste still remains "not the same." Cooking "Bird's milk" is not so difficult, you should follow a few tips from experienced chefs.

Recipe for soufflé "Bird's milk" with gelatin

Inventory: a saucepan or stewpan with a long handle, a small ladle, a whisk for whisking, a measuring cup, a glass dessert dish with sides at least 5 cm high, a silicone brush, a mixer for whipping liquids, a bowl, a spoon, cling film.

Ingredients

Soufflé step by step

Pour 0.5 teaspoon onto a dish vegetable oil and stretch along the bottom and along the edges with a thin layer. Oil is better to take without smell. The dish can be put in the refrigerator for now - the oil film will seize and not drain to the bottom.

Preparing the gelatin mixture

Preparing cream and sour cream

Gathering all the ingredients

Chocolate glaze

Pour 7 g of gelatin into a small ladle, pour in 100 ml of milk (5 tablespoons).
In a saucepan, mix water (200 ml), sugar (65-70 g) and 35 g cocoa powder. To mix everything.
Bring the mixture to a boil over low heat. Keep stirring, otherwise the mixture will turn into lumps.
Remove the saucepan from the fire. To cool the liquid, you can put the saucepan in a bowl of cold water.
Put a ladle with a gelatin-milk mixture on a small fire. Stir constantly with a spoon and heat until the gelatin is completely dissolved.
Stir the cocoa and pour into it, stirring constantly, the gelatin mixture. Glaze is ready.

Coating the soufflé with icing

Take the soufflé out of the fridge and check if it has hardened enough. Pour the finished glaze on the soufflé in a thin layer.
Raise the edge of the mold so that the glaze is evenly distributed over the surface.
Cover with cling film and refrigerate again until glaze is completely set.
Cut the finished soufflé into serving pieces.

Video recipe for making soufflé "Bird's milk" with gelatin

Air soufflé "Bird's milk" with gelatin will be a light and tasty ending festive feast. Chocolate icing from cocoa is prepared quickly, and freezes perfectly.

Recipe for soufflé "Bird's milk" with agar-agar at home

Time for preparing- 1 hour.
Servings – 12-14.
Calories for 1 serving- 350-500 kcal.
Inventory: large bowl, high-sided saucepan, mixer for whisking liquids, silicone brush, form, parchment.

Ingredients

Step by step cooking

Soak agar-agar (8 g) in 140 ml of water for 2 hours.
For a soufflé, you need 200 g of proteins. Pour the whites into a large bowl, pre-cooled.
Cover the form with parchment. Pour the cream (300 g) into the bowl of the mixer and start whisking at the lowest speed. Gradually increase the speed until the cream turns into steady peaks.
Put a saucepan with soaked agar-agar on the smallest fire and heat with constant stirring.
When the liquid becomes cloudy and looks like glue, add 300 g of sugar.
Constantly stir the mixture in a saucepan and at the same time remove the remaining sugar from the walls. It's easy to do: dip a silicone brush in water and walk along the sides of the pan. So the sugar doesn't burn. The sugar must be completely dissolved before the mixture in the saucepan comes to a boil.
Be careful, the mixture begins to actively foam once after boiling. You need to boil the mixture until it becomes the consistency of liquid honey.
Simultaneously with boiling agar-agar, beat the whites of 5-6 eggs. We begin to beat at the lowest speed, add a pinch of salt and, when the proteins begin to foam, switch the mixer to maximum speed. Add a pinch citric acid and beat everything until stiff peaks. Switch the mixer to the lowest speed and pour in the agar-agar mixture in a thin stream.
Then add whipped cream and switch off.
The soufflé is ready. You can fill it in a form. Leave the mold to dry completely. Cut into portioned cubes.

You can prepare the dessert "Bird's milk" according to the recipe

Expired gelatin does not set. Therefore, carefully check the expiration date on the package.
The warm mixture under the film forms condensate as it cools. Many housewives therefore do not cover the form with foil at all, but put the container on the top shelf of the refrigerator. There is one more trick: the film should not be stretched, but simply laid on top of the soufflé. After complete solidification, the film easily lags behind the surface of the dessert.
Eggs should only be fresh, otherwise the soufflé will have a pronounced egg smell.
So that there are no unaesthetic voids in the finished dessert, the mixture must be laid out in a mold in several stages. First, lay out half, distribute and lightly tap the mold on the table. Transfer the rest of the mixture. Level again and tap the mold on the table.

Did you know? You can make your own vanilla extract. This will require 100 g of strong alcohol (vodka, brandy, cognac), 4 vanilla pods and a small container with a tight lid. Cut the pods lengthwise and place in a container. Pour everything with alcohol, close and let it brew for 14 days in a cool place. Homemade extract is stored for up to 5 years, but the smell is clearly superior to purchased ones.

How to apply

Of course, everyone will like the soufflé even without additional decor. But it can easily be turned into a real masterpiece of culinary art, if you play a little with the decoration. Here are some tips on how to make Bird's Milk Soufflé a gourmet holiday dessert:

Prepare and decorate cakes with snow-white drops. Dark icing and meringue will look great in contrast. And you don’t have to worry about calories - whipped proteins are low in calories.
To decorate the New Year's dessert "Bird's Milk" use finely grated orange or lemon peel. Already something, but there are enough bright crusts in winter.
Frozen berries will not only act as a decoration, but also add a slight sourness to a sweet delicacy.
It is not difficult to prepare, but a dessert with such decoration will immediately become a restaurant dish.

The fashionable form of serving soufflé today is with sweet sauce: chocolate, vanilla, walnut, berry... You can experiment endlessly on this topic. Dessert is laid out on a large flat plate. liquid sauce distributed around the dessert. Top it can be decorated with grated chocolate, caramelized nuts or. Masters apply intricate drawings with a thick sauce. You can combine several types of sauces in a contrast of color and taste.

Each housewife in a magic notebook accurately records several recipes for the Bird's Milk soufflé. Share your cooking tips in the comments. Confident beginners and experienced chefs will be grateful to you.

I love to delve into old notebooks and culinary magazines, in which our mothers and grandmothers wrote down recipes. There will always be something interesting there - for example, this recipe for the Bird's Milk cake. At first I doubted whether it was worth preparing the famous masterpiece at home, because our family does not like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared at our table.

The taste of homemade "Bird" is much better than that of a purchased dessert! The cake turns out creamy-tender, more airy. In addition, in the homemade cake, you yourself choose chocolate for ganache. If you don't like bitter, substitute milk. The sponge cake can be made as thick or thin as you like. These little things affect the taste.

What do we need

for the biscuit crust:

egg yolks - 7 pcs.
granulated sugar - 150 g
butter melted (50 g)
vanilla extract - 1 tsp
baking powder - 1 tsp
flour - 130 g (may take more or less, depending on the density of the flour)

for the soufflé:

egg whites - 7 pcs.
gelatin - 20 g (I use dr.oetker gelatin)
granulated sugar - 200 g
salt - 0.5 tsp
butter - 170 g
condensed milk - 250 g
lemon juice - 1 tsp

for the chocolate ganache:

chocolate (can be bitter, milky, to your taste) - 50 g
heavy cream - 180 g
butter - 30 g

How to make a cake "Bird's milk" at home

Let's cook first biscuit cake. You can bake any biscuit according to your favorite recipe. It can be, or any other. I decided to try a new biscuit on yolks, since in this recipe there are “extra” 7 yolks. In order not to freeze anything, I used all the yolks.

So, carefully separate the yolks from the whites so that not a drop of the yolk gets into the whites. Now various devices are sold for separating eggs into proteins and yolks, you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, lowering the protein into a bowl, rolling the yolk from one part of the shell to another.

Now we put the proteins aside, they will be useful to us for making soufflé. And start beating the yolks with a mixer. First, set a low speed, gradually increasing. You need to beat very well so that the yolk mass noticeably increases in volume, becomes light and fluffy. Only after that you can pour granulated sugar (150 g) in a thin stream. So that the hand does not break and the whole glass does not get enough sleep at once, you can put it next to the bowl and add a new portion with a tablespoon.

The dough for a biscuit is kneaded very quickly, so immediately turn on the oven to warm up to 180 C.

To shade sweet taste, in biscuit dough you can add 0.5 tsp. salt. Don't worry, the salt is in finished cake you won't feel. This amount of salt will only balance the taste, making it richer and more interesting.

If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If vanilla extract is not available, substitute vanilla sakha (11 g).

Now pour the melted butter (50 g) into the dough. The butter must be cold when it is added to the batter so that the yolks do not curdle. You can melt the butter in short pulses in microwave oven(for 20-30 seconds), or on the stove. Thanks to the butter in the composition, the biscuit will be moist and juicy (just like).

Sift flour (130 g) and baking powder (1 tsp) and mix.

Sift the dry ingredients again, now into the bowl with the dough. Do not add all the flour at once, sift in parts. In order for the biscuit to rise well and be airy, it is important not to shift the flour. Depending on the humidity in the room, the flour can be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.

Stir very gently, lifting from the bottom up. We must not lose air in the dough, so as not to lose the lightness of the biscuit.

We send the biscuit to the preheated oven to bake for 30-40 minutes at 180 C.

The baking time for each oven is different. Do not open the cabinet door for the first 30 minutes so that the dough does not settle. Then you can slightly open the oven and touch the middle with your fingertips, if the biscuit crust “springs”, the dough does not fall through, then the biscuit is ready. If the dents remain for a long time and do not return to their original shape, then additional time is required for baking. You can pierce with a wooden stick to see if it comes out dry. If there are no wet crumbs from the dough on the stick, then everything is fine, you can take out the biscuit.

Before pouring the biscuit dough into the mold, I put a sheet of parchment on the bottom, cutting it around the circumference to fit the mold. I did not grease the sides of the form with anything (purposefully). If you decide to butter the sides, be sure to dust the top with flour to prevent the dough from slipping as it rises in the oven. It is important. You can not lubricate at all, as I did this time.

To make the biscuit tender and juicy, after it has cooled, wrap it in cling film and refrigerate for 2-3 hours (ideally, it is better to bake the biscuit cake in advance and keep it in the refrigerator overnight). Fully wrapped in film, the biscuit is saturated with moisture from the inside, and in the dessert it will not need to be soaked. In addition, after standing, the biscuit does not crumble when cutting.

How to make a soufflé for the "Bird's Milk" cake

To prepare the soufflé, soak gelatin (20 g) in cold water. I use dr.oetker gelatin like the one in the photo.

This is gelatin in powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, for 1 tbsp. l. gelatin add 6 tbsp. water.

Proteins (7 pcs) begin to beat first at a low mixer speed, then increasing it to maximum. You will see how the proteins will turn into a lush gentle foam, significantly increasing in volume.

As soon as the protein foam becomes elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to raise them from there. Granulated sugar should dissolve in proteins, turning them into a thick mass that can hold its shape.

When a clear mark remains from the whisks of the mixer, you can add 1 tsp. lemon juice.

In a separate bowl, beat the butter until white (170 g). You need to take it out of the refrigerator in advance and let it warm up well. When the oil brightens, add condensed milk (250 g) in a thin stream. Use only quality milk that you are sure of. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are real.

In a separate article, I talked in detail about how to cook. You can read about the nuances of cooking there, although there is nothing complicated: beat soft butter, then add condensed milk in small portions, beat again until smooth.

If you want to decorate the cake with beautiful cream inscriptions, set aside 2 tbsp. spoons.

In ready oil cream Add beaten egg whites, mix gently with a spatula. In the photo, only a third of the proteins, in the final version, the proteins completely cover the oil cream, they are three times more in mass.

We transfer the swollen gelatin to a small saucepan (preferably with a thick bottom), put it on the stove (on the smallest fire and bring it to a liquid state with constant stirring. Now the most important thing is to heat, but not overheat the gelatin (at temperatures above 60 C, it will lose its properties If you have a confectionery thermometer, use it as a safety net.Pour the heated gelatin with constant stirring into the soufflé base.

We collect homemade cake "Bird's milk"

For the Bird's Milk cake, I cut off only the top of the biscuit to trim the cake. But you are guided by personal preferences. If you want a very thin layer of biscuit in the cake, you can cut it into two cakes, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.

To assemble the cake, I use a split mold with a diameter of 26 cm. I put a biscuit cake on the bottom, then pour the cream for the soufflé.

You can cut off the edges of the biscuit so that it becomes a little smaller than the shape in diameter, in this case, in the finished cake, the cake will not peek out from under the soufflé layer.

We send the cake to the refrigerator for 2-3 hours (this is the minimum time for the cake to “grab”.

We take out a well-frozen cake from the refrigerator, draw a long knife around the circumference to make it easier to remove the cake. We unfasten the form, freeing from the sides.

The result is a souffle cake on a biscuit basis, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.

Chocolate icing for the cake "Bird's milk"

The final decoration of the iconic cake is impossible without chocolate icing. To prepare it, take 50 g of chocolate, 180 g of heavy cream and 30 g of butter. Heat cream over low heat until hot. Break the chocolate pieces into small pieces and add to the hot cream. Stir. Then send the softened butter, also stir. Butter adds shine to the chocolate glaze.

Before applying the icing on the cake, cool it a little (up to 40-50 ° C). Then use a spoon to pour over the cake.

You can smooth it with a spatula so that the icing does not flow over the edges. I really like it when dessert is decorated with chocolate smudges, so I always use this appetizing technique.

Cake "Bird's milk" will turn out even tastier if you let it brew overnight in the refrigerator. The top layer of icing will harden, the cake will cut well and taste soft creamy.

On the cake, you can make inscriptions using a pastry bag and light cream, which we set aside in advance. You can decorate with curls or inscriptions from melted white chocolate.

Bird's milk on agar-agar (according to GOST):

Instead of gelatin, agar-agar can be used to stabilize the soufflé. It is a plant-derived substance that is made from algae. I made a cake "Bird's milk" on agar and placed detailed recipe on our YouTube channel:

I would be glad to receive feedback on this recipe, feel free to ask questions, leave photos and comments (photos can be attached to the comment).
If you want to post a photo of this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo. So I can find your photos on the net and admire. Thank you!

In contact with

Few people know that "Bird's Milk" was the first cake in the USSR to receive a state patent. Due to its lightness, unusual composition and delicate taste it has gained popularity among millions of sweet lovers around the world.

The cake consists of three main components:

cakes;
souffle;
icing and decorations.

Dessert received not only huge popularity, but also a large number of variations. Therefore, today on the Web, in addition to GOST, you can find a recipe with gelatin, lemon, semolina, and even without condensed milk.

The famous sweet was created by Vladimir Guralnik, the chef of the Prague restaurant in Moscow, in 1974.

Delicate dessert does not tolerate haste: it will take up to 12 hours to fully prepare it. The duration of preparation is due to the fact that the dessert must be infused for a sufficient amount of time in the refrigerator. But the effort spent will pay off when the family and guests enjoy the taste of this masterpiece of domestic confectioners.

Cake "Bird's Milk": a classic recipe

Ingredients:

140 g flour;
350 g plums. oils;
560 g of sugar;
4 eggs (for cooking you will need 2 whole eggs and 2 egg whites);
75 g of chocolate;
100 g of condensed milk;
4 g of agar-agar;
1-2 g of vanillin or vanilla extract;
citric acid (half a teaspoon);
150 ml of water.

Korzhi

Soufflé preparation:

The soufflé is ready.

Final preparation:

Cake "Bird's milk" with gelatin

The fundamental difference between this recipe and the classic one is that here agar-agar is replaced by gelatin. Agar-agar is a versatile cooking thickener, but it's not always easy to find. And gelatin can be bought at any store.

The ingredients remain the same as in classic version except for agar-agar. Instead, we take 25 grams of gelatin. We prepare the cakes in the same way as in the previous method.

Souffle:

Formation

At the bottom of the form, as in classic recipe, put the cake. Pour half of the soufflé over it. Then carefully put the second cake and slowly lay out the remaining filling. We remove for 3-4 hours in the refrigerator. We prepare the icing in a water bath, mixing chocolate with cream. Pour the cake with it and again remove it in the cold (best of all - at night).

Cake "Bird's milk" with lemon and semolina

Lemon dessert has many variations. The one presented here is one of the simplest and most successful. The main thing is that the lemons that you will use are not bitter varieties. Then "Bird's milk" with semolina will turn out to be truly tasty and original.

For cakes:

150 g plums. oils;
1 st. Sahara;
4 eggs;
2 tbsp. flour;
1 tsp soda;
3 tsp cocoa.

For the soufflé:

300 g butter;
2 tbsp. milk;
1.5 st. Sahara;
two lemons;
3 art. l. semolina.

For glaze:

50 g cream (can be replaced with fat sour cream);
30 g plums. oils;
2 tsp cocoa;
3 tbsp Sahara.

Cooking cakes

Cakes differ from previous options in quantity and composition. As a result, we will get 4 pieces: 2 light and 2 dark.

Mix softened butter with sugar until smooth.
Then one at a time, while stirring, add the eggs.
Beat the composition with a mixer at low speed.
Soda, quenched with vinegar, is added to the mixture with butter, sugar and eggs.
Mix well and gradually add flour.
Knead the dough and divide it in half.
Mix one half with cocoa.
We form four cakes and bake them in an oven preheated to 180 ° C for 30-35 minutes.
When the cakes are ready, cool and carefully cut each of them across. Better to use a bread knife. Now we have 4 beautiful cakes.

Souffle:

Glaze

Mix sugar, cream and cocoa.
Boil until thickened over low heat.
Remove from heat, add oil.
Mix well and boil again.

Cake shaping

Here it is not necessary to use a detachable form, since we have 2 times more cakes, and the cream is denser than the classic soufflé. The cake can be formed simply on a tray or a large dish.

In turn, grease all the cakes with cream, alternating light and dark. When the dessert is formed, fill it on top and sides with icing. We hide it for a couple of hours in the refrigerator so that the icing and cream are completely frozen.

Cake "Bird's milk" without milk

Another original recipe, in which there is no condensed milk, but there is a regular one. In this version, the cake has a very delicate soufflé, for the preparation of which you will need a large amount of fresh eggs. AT this recipe we will tell you about the preparation of cakes and soufflé, and you can choose the glaze from any of the recipes described above.

For cakes:

3 eggs;
baking powder;
1 st. Sahara;
1 st. flour;

For the soufflé:

a dozen eggs;
40 g of gelatin;
2 tbsp. Sahara;
300 g plums. oils;
vanillin - one sachet (15 g);
150 ml of water;
1 st. l. flour;
1 st. milk.

Getting Started:

We bake a regular biscuit: fluff the eggs with a mixer and combine with flour. The cake can be made one large and divided into two identical parts, or two cakes can be baked separately. The cooking temperature is standard for a biscuit.

Cream "Bird's Milk" for the cake is what we pay special attention to in this recipe.

Proteins, separating them from the yolks, put in the refrigerator.
Beat the yolks, add a glass of sugar and continue to fluff until we get a fluffy homogeneous white mass.
Add flour and milk to the beaten yolks, mixing the resulting mass thoroughly.
In a water bath, we continue to knead the future soufflé until a slight boil (bubbles should appear, but the mixture itself should not boil actively). This will take 15-20 minutes.
Remove from stove and cool.
Beat the butter well and gradually add the cream to it with a spoon. Blend the mixture until smooth and set aside.
Soak gelatin in water for 15 minutes. When the mixture is infused, it must be heated over a fire, stirring until completely dissolved. Then set aside to cool.
We take out the chilled proteins from the refrigerator, beat lightly, add a glass of sugar and fluff until a steep white mass is obtained.
Gently fold the gelatin into the whipped egg whites. Be sure to test its temperature before adding it, the gelatin should be warm, but not hot.
Now we combine the cream on the proteins and on the yolks, gently and thoroughly kneading and whisking it until smooth.

Formation

Here you can not do without a collapsible form.

On the bottom, lined with parchment, put the first cake.
Pour the cream completely and cover with cake.

It turns out such a sweet “sandwich”, where a delicious tender soufflé is used as a filling. It is very important to do everything quickly at the final stage, otherwise the cream will begin to harden and it will be problematic to pour it into the mold.

We remove the cake in the refrigerator. After 2-3 hours we take it out, remove it from the mold and decorate with glaze the reconciliation from the sides.

Cake "Bird's milk" without baking

This is a dessert that is convenient to prepare in the summer when you do not want to turn on the stove. In fact, this is a jelly without cakes, light, tender and tasty. It is important to consider that for cooking you will definitely need a confectionery form. It can be detachable or Silicone molds for baking.

Ingredients:

1 st. Sahara;
1 liter of sour cream (should be fat, at least 25%);
0.5 l of milk;
50 g gelatin.

Getting Started:

We take a metal bowl, pour gelatin into it, pour milk (100 ml) and leave.
Add sugar to sour cream and beat with a mixer so that the sugar dissolves completely.
In the sugar-sour cream mass, continuing to beat, carefully pour in the milk.
We take a container with gelatin, put it on water bath and completely melt the gelatin, stirring. We cool. A simple cake "Bird's milk" is already half ready.
Pour the melted warm gelatin in a thin stream into the soufflé and mix the mass until completely homogeneous.
We take the form and carefully pour the soufflé into it. We remove the form for several hours in the refrigerator.
When the souffle hardens, we take out the mold from the refrigerator and remove the dessert from it. If you can’t immediately remove it, heat the mold in a water bath for a couple of minutes.

How to decorate a cake

A classic dessert does not imply any special frills in decor. Usually, these are drawings or elegant chocolate decorations. But when making a cake at home, you can afford to experiment. For example:

Enjoy your meal!

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You may be interested in the following recipes:

"Bird's milk" is one of the most delicious, tender and legendary cakes. Its creamy layer of airy soufflé captivates from the first bite. No wonder the cake was so scarce and popular in the USSR! Meanwhile, it’s not at all difficult to make a Bird’s Milk cake at home, especially if there is a step-by-step recipe with a photo. The Gost’s recipe has long been declassified, and you can experiment with it: add to chocolate icing gelatin solution for a mirror shine, play a little with the proportions of the ingredients, the thickness of the cake and the amount of soufflé. Of course, the souffle deserves special attention. But there will be no problems with it either, since the soufflé is prepared on gelatin, and not on agar-agar. The proposed thickener is quite simple to use and even an inexperienced cook can handle the quick formation of the cake.

This solemn and spectacular cake is perfect for celebrating an anniversary. Treat yourself and your loved ones to wonderful moments of joint tea drinking and a worthy cake under the fabulous name "Bird's Milk".

Ingredients

for the test:

yolks 3 pcs.
butter 150 g
sugar 150 g
flour 220 g
baking powder 1.5 tsp
vanillin to taste

for the soufflé:

proteins 3 pcs.
gelatin (soufflé) 30 g
sugar 500 g
butter 250 g
condensed milk 120 g
water 10 tbsp. l.
citric acid 1/3 tsp.
vanillin to taste

for glaze:

sour cream 100 g
sugar 100 g
cocoa 3 tbsp. l.
butter 3 tbsp. l.
gelatin 10 g
water 4 tbsp. l.

How to make Bird's Milk Cake

Turn on the oven and set the temperature to 180 degrees. For the dough, beat soft butter until creamy. Add sugar and yolks to it. Beat the mass until the sugar dissolves.
Pour the sifted flour, vanilla and baking powder into the dough. Beat the ingredients with air movements until smooth.
Line a square cake pan parchment paper, lubricated with vegetable or butter. Smooth out the dough.
Bake the cake until cooked at a temperature of 180 degrees, 30-35 minutes is enough. Finished cake take out with paper on the table and immediately cut around the edges, cutting off 1.5 cm from each side.
Cool the crust completely. Make a soufflé while it cools. To do this, soak gelatin in 5 tablespoons of cold boiled water.
Boil syrup from 400 g of sugar, 5 tablespoons of water and citric acid. The syrup is cooked for 10-12 minutes at a low boil. The finished syrup will turn slightly white and bubble, and a small sugary crust will form on the walls of the pan.
Dissolve the soaked gelatin in a water bath (do not overheat the gelatin solution) and add it to the boiling syrup. Stop heating. The mass will foam and increase in volume.
Beat the whites with the remaining 100 g of sugar and vanilla. The foam must be stable and dense.
Butter, previously softened, rub with condensed milk into a tender mass.
Pour the gelatin syrup into the whipped proteins in a thin stream. Beat the mass until cool. cooled down protein cream add to the buttery part of the soufflé. Stir the finished soufflé until smooth.
Cut the cooled cake into two horizontal parts, forming two identical layers for the cake. Put the first layer of the cake in the square shape in which it was baked. Don't forget to completely line the pan with cling film.
Spread half of the soufflé over the cake tin. Pour another part into the free space along the edges of the cake. Cover the soufflé with the second layer of cake and fill the cake with the rest of the soufflé.
Chill the cake in the freezer for 40-60 minutes. Prepare chocolate frosting. To do this, soak the gelatin in cold boiled water. Beat sour cream, melted butter and cocoa until smooth. Boil chocolate cream and boil it for 5 minutes at a low boil. Dissolve gelatin without boiling. Pour the gelatin solution into the chocolate icing and stop heating. Gently stir the finished glaze and cool to 30-32 degrees.
Remove the cake from the mold and fill with frosting. Decorate the top chocolate chips or drawing.

Cake "Bird's milk" with a delicate protein soufflé - classic dessert popular since Soviet times. To feast on this confectionery, then you had to stand in huge queues for many hours, and unique recipe was kept in strict confidence.

Now the Bird's Milk cake can be safely made at home - the products are available, and there are a lot of recipes on the Internet. During its existence, the dessert acquired various variations cooking, but today we will form a soufflé, approaching the original version. Of the minor deviations - the replacement of agar-agar with gelatin and a decrease in sugar.

Ingredients:

For the crust:

eggs - 2 pcs.;
sugar - 50 g;
vanilla sugar - 1 teaspoon;
flour - 50 g.

For impregnation:

water - 30 ml;
sugar - 1 teaspoon.

For the soufflé:

egg whites - 3 pcs.;
sugar - 250 g (+ 80 g of water);
butter - 200 g;
condensed milk - 100 g;
gelatin powder - 15 g;
lemon juice- 1 tbsp. a spoon;
vanilla sugar - 1 teaspoon;
salt - a pinch.

For glaze:

dark chocolate - 100 g;
butter - 50 g.

Cake "Bird's milk" recipe with photo step by step

Cooking cake. Add plain and vanilla sugar to the eggs, beat for at least 5 minutes - until the “airy” mass.
Sift the flour in small portions over the egg foam. Each time, smoothly and carefully mix it strictly from the bottom up, so that thick crust didn't settle.
We lay the bottom of a detachable container with a diameter of 22 cm with parchment paper or carefully coat it with a piece of butter. We distribute the dough in an even layer and send it to a preheated oven (temperature 180 degrees).
Bake the cake for 10-15 minutes, checking the crumb for dryness with a match / toothpick. Ready baked goods cool down.
We pass with a knife along the sides of the form, separating the cooled cake from the walls. Remove the ring, wash. We spread the cake on a plate and pour it with impregnation (sugar dissolved in water). Installing the ring.
Souffle for cake "Bird's milk" recipe with photo
soft butter room temperature Whisk until fluffy, gradually pouring in the condensed milk. We work with a mixer until the components are combined. Set aside the resulting butter cream for now (not in the refrigerator!).
Gelatin pour 120 ml cold water. Leave to swell for 10 minutes or for the time indicated in the instructions.
Cooking syrup. Pour the sugar into a saucepan with a thick bottom.
We add water. In the classic recipe for the Bird's Milk cake, sugar is required one and a half times more, so lovers of very sweet desserts, as well as those who want to get as close as possible to the original taste, can increase the rate. Just do not forget to proportionally increase the amount of water!
Put the saucepan on medium heat. The syrup must be heated to a temperature of 110 degrees, so here you need a cooking thermometer. Without it, preparing syrup is very risky, as it will be much more difficult to catch the moment. In this case, you will have to focus on the “thin thread”, that is, watch when the syrup will stretch from the spoon in a continuous thin stream. The whole process will take about 10 minutes, so in parallel we will have time to prepare the proteins.
To egg whites add a pinch of salt, lemon juice and vanilla sugar. Beat until a strong mass, which, when turning the bowl, will firmly stay in place without sliding along the walls. We remind you that whisks and a bowl when working with proteins should be dry and perfectly clean, without fat. It is extremely important to beat the protein mixture correctly - it will depend on taste qualities and soufflé texture!
Remove the heated syrup from the heat and slowly pour in a thin stream to the proteins along the wall of the bowl, continuing to beat the mass. Continuously work with a mixer until the protein mixture cools to room temperature (about 10 minutes). If everything was done correctly, you will end up with a very thick, homogeneous protein cream.
Partially add butter with condensed milk to the proteins, beating at the lowest speed and for a very short time (only until the components are combined).
We heat the swollen gelatin mass, actively stirring, until the powder is completely dissolved. This can be done using a "water bath" or, for example, placing a bowl of gelatin in a larger bowl of hot water. Do not forget that gelatin cannot be boiled.
Cool slightly, and then pour the gelatin solution in a thin stream into the cream while beating with a mixer. After adding gelatin, the mass will become more liquid.
Pour the snow-white cream on the cake, level the top. We put in the refrigerator until the soufflé "seizes" (for 2-4 hours).
Icing for the cake "Bird's milk" recipe
Cover the finished cake with icing. Break the chocolate into pieces, mix with pieces of butter. We place it in a water bath.
Continuously stir the chocolate-butter mixture until completely melted and a homogeneous glossy glaze is obtained. Make sure that the water in the lower bowl does not touch the bottom of the upper bowl. We work on a small fire so as not to overheat the chocolate.
After cooling slightly, spread the glaze over the surface of the soufflé. Place the cake in the refrigerator until the chocolate hardens.
If desired, you can draw a pattern with melted chocolate, for example, draw thin intersecting lines or make an inscription.
Carefully draw a knife blade along the sides, and then remove the ring.
It is not necessary to soak the Bird's Milk cake, but if possible, it is advisable to let it brew overnight in the refrigerator. The next day, the souffle will become a little more dense, and the dessert itself will be even tastier.