Cake "Bird": ingredients, recipe, cooking time

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The "Bird" cake owes its origin to the "Bird's Milk" sweets. These sweets with chocolate and delicate airy soufflé were first produced in Warsaw in 1936. According to the cooking technology, they resemble marshmallows, but eggs were not used in marshmallows. The candy was tasted by the minister who heads the food industry in the Soviet Union when he was in Czechoslovakia. When he returned, he demanded that the confectioners create something similar. The recipe, of course, was not known, so it was created through countless experiments. Thus, in 1978, a cake appeared that was called "Bird's milk" or "Bird". By the way, in the Soviet Union it was very popular and has not lost its relevance in our time. The most similar to the classic version is the "Bird" cake from Palych. The recipe for the perfect dessert is kept in the strictest secret, but at home you can cook food that is in no way inferior to the original in taste and quality.

Cake classic

Ingredients:

1. Eggs - 6 pieces.
2. Flourtop grade - 180 gr.
3. Granulated sugar - 180 gr.
4. 500 ml fresh cream with 33% fat or more.
5. Gelatin - tablespoon.
6. Lemon juice or cognac - 25 gr.
7. 3 tablespoons of powdered sugar.
8. 100 gr. dark chocolate.
9. 400 gr. sweets "Bird's milk".
10. Several Kara-Kum sweets to decorate the cake.

Is everything ready? Then let's start cooking!

Preparing the cake

Carefully separate the whites and beat them into a good foam until dense peaks, adding sugar. Separately, beat the yolks together with cognac, add them to the proteins and mix until smooth. You can do this with a mixer. Sift the flour and add to this mixture gradually, gently mixing from the bottom up. Preheat the oven to 180 degrees. Grease the form with butter, pour the dough into it and bake for 15-20 minutes. Try not to open the oven.

Pour gelatin with cold water for ten minutes, then heat to dissolve, but in no case bring to a boil, otherwise it will lose its properties.

Whip cream with powdered sugar, pour in gelatin and continue whisking. Cut the biscuit, put one part into a mold, grease with a little cream, put the "Bird's Milk" sweets, pour the cream (leave a little for pouring) and put the second cake on top of it. Melt the chocolate in the microwave, add the remaining cream to it and mix. This filling should be poured for dessert, smoothed, decorated with gratedsweets "Kara-Kum". Cook the bird cake according to the instructions so that it turns out the way it should. Having mastered the original version, start experimenting.

Caramel "Bird"

Ingredients for cake (biscuit):

1. Granulated sugar - 100 gr.
2. Wheat flour - 140 grams.
3. Eggs - 4 pieces.
4. Boiling water - 2 tablespoons.
5. Vegetable oil - 2 tablespoons.

For cream:

1. Boiled condensed milk - one can.
2. Butter - 100 gr.
3. Thick sour cream - 200 gr.
4. Gelatin - 20 gr.
5. Water - 80 ml.
6. Egg whites - 5 pieces.

For impregnation:

1. Water - 100 ml.
2. Sugar - tablespoon.

How to cook?

This biscuit is cooked in boiling water. It turns out airy and porous. First you need to beat the eggs with sugar. This will take about 10 minutes. The mass during this time will increase three times. Good whipping will eliminate the use of baking powder. Add boiling water to the egg mass (a tablespoon). Then pour in vegetable oil. We continue to beat. The mass became denser. Add flour little by little and mix well.

Line the mold with baking paper and grease it with oil. Pour the dough and bake at 180 degrees for about half an hour, depending on the oven. For one cake, take 1/2 dough.

It's time to make the soufflé. Gelatin is soaked and, as soon as itswells, heat until dissolved. In a bowl, beat the butter with boiled condensed milk. Add sour cream and continue beating.

Separately beat egg whites with a small pinch of s alt until stiff. Add dissolved gelatin to the caramel-butter mass and mix very well.

Add the beaten egg whites little by little and stir slowly so that they do not settle. You will get an air mass of caramel color. Assemble the cake.

In a form with split edges, put the cake and soak with water and sugar. Spread a third of the soufflé on top and spread evenly. Put the next cake on top and soak too. Lay out the rest of the soufflé and flatten again. Decorate the top as you wish. You can just rub the chocolate on top. Put the cake in the refrigerator for twelve hours.

To get the cake out of the mold, run a knife inside the sides. Carefully remove from the mold, cut and serve with tea or coffee. This is a great option for a summer tea party as the cake is very light and does not contain many calories.

Chocolate "Bird"

This is a cake recipe that combines a rich chocolate taste similar to a Potato cake, the most delicate soufflé and an amazing peanut layer.

Biscuit Ingredients:

1. Two chicken eggs.
2. Half a glass of sugar.
3. 2 tablespoons vegetable oil.
4. A glass of wheat flour.
5. 3 tablespoons (tablespoons) of cocoa powder.
6. A glass of fat yogurt.
7. 10 grams of baking powder.

Forinterlayer:

1. Unsweetened Peanut Butter - 3 tbsp.
2. Condensed milk with cocoa - 4 tablespoons.

For cream:

1. 200 ml milk.
2. 1/2 cup sugar.
3. Two egg yolks.
4. A pinch of vanillin or a bag of vanilla sugar.

For the soufflé:

1. Two egg whites.
2. Half a glass of sugar.
3. Half a teaspoon of citric acid.
4. 10 grams of gelatin.

For frosting:

1. 30 grams of butter.
2. 3 tablespoons of sour cream.
3. 2 tablespoons of sugar.
4. 3 tablespoons of cocoa powder.

Preparation of cake "Bird" with soufflé

Use a whisk to mix eggs, kefir and sugar until smooth. Add flour, sifted with baking powder and cocoa, mix. Preheat the oven to 200 degrees and bake until done. Cut the cake cooled on a wire rack into two. Grind one part and let dry. We make a layer. Whisk chocolate condensed milk with peanut butter. If you have not found such condensed milk, you can add cocoa powder to the usual one. To make the custard, combine sugar, egg yolks and cold milk. Heat the mixture over low heat and bring to a boil, stirring constantly. Do not let the cream boil, otherwise the yolks will curl. Cool the cream. Soak and heat gelatin. Beat egg whites with citric acid and sugar until stiff peaks.

Cover the mold with cling film. Lay out half of the cake and brush with hazelnut cream. In custard, stillwarm, add half the gelatin and stir. Toss the crumbled biscuit with 1/2 of the custard and spread over the peanut cream. Gently fold the egg whites into the rest of the custard and pour in the rest of the gelatin. Pour the souffle on top of the cake and put it in the freezer for half an hour. During this time, cook the glaze. Mix all the ingredients for it (except oil), heat over low heat, stirring constantly, until thickened. Then add oil and let cool until warm. Lay out the cake and fill with icing.

Tender bird

Ingredients for dough:

1. 160 grams of flour.
2. 7 egg yolks.
3. 100 grams of butter.
4. Teaspoon of baking powder.
5. A teaspoon of vanilla sugar.

For the soufflé:

1. 7 egg whites.
2. 2 teaspoons of agar-agar or 20 grams of gelatin.
3. 250 grams of sugar.
4. 170 grams of butter.
5. 250 grams of condensed milk.
6. Half a teaspoon of citric acid.

For frosting:

1. Dark chocolate - 220 grams.
2. 200 ml cream.
3. 30 grams of butter.

Step by step description of the process

Preparation time for "Bird" cake - 3 hours + cooling time.

Separate the yolks from the whites, put the whites in the refrigerator for a better whipping. Grind the yolks with sugar until the mixture has doubled in size. Add vanilla. Sift in the flour and baking powder. Stir gently. Cover the form with parchment and lay out the dough, smooth it. Bake at 200 degrees for twenty minutes. Soak agar-agar in warm water (110 milliliters) and leave to swell. Cool the crust to room temperature. Cut it into two identical cakes. Beat egg whites with citric acid. Whisk bowl should be cold and free of fat.

Put a saucepan with agar-agar over medium heat, add sugar there, heat to one hundred and sixteen degrees and turn off the stove. Readiness is checked for a thread. Take the spoon out of the syrup. If a thread stretches behind it that holds its shape well, then the syrup is ready. When using gelatin, do not heat the liquid above seventy degrees. Cool the syrup a little and pour it into the egg whites in a thin stream, continuing to beat them. The mass will become lush and dense. Gradually introduce butter and condensed milk. Cover the form (preferably detachable) with parchment or cling film and lay out three quarters of the soufflé. Cover with second layer. Lay out the rest of the soufflé, smooth it out. Send the dessert to the refrigerator overnight. Cooking chocolate icing for a cake made of chocolate and cream. Melt the tiles in a water bath, add cream, butter, stir, pour over the dessert and put it in the refrigerator again. After half an hour, it can be served at the table. Bon appetit!

Small bird

Ingredients:

1. Half a cup of sour cream.
2. One egg.
3. Half a cup of sugar.
4. One tablespoon of cocoa powder.
5. A quarter teaspoonsoda.
6. Three spoons of almond flakes.

For the cream you will need:

1. Boiled condensed milk - can.
2. 200g butter.

Glaze:

1. 100g chocolate.
2. A tablespoon of milk.

A simple recipe for a cake "Bird" will not cause difficulties in cooking.

Beat the egg with sugar, add cocoa, flour with soda, sour cream and knead the dough. Divide it into two parts and bake these two cakes at 200° for about 15 minutes. When they are cooked, cooler and cut each one into two more pieces. Prepare the cream: beat the butter with condensed milk. To prepare the glaze, chocolate must be broken into pieces and melted, add milk, mix. Cook in a water bath. Lay the cakes on top of each other and layer with cream. Cover the finished cake with icing and refrigerate. Sprinkle with flaked almonds before serving.

Cake "Bird" from Palych, prepared according to the original recipe, can be found in any store. But you can, using one of the recipes, cook it yourself.