Bird's milk cake: ingredients, recipe, decoration

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

"Bird's milk" is a much loved dessert by many. It is an appetizing and airy soufflé. In fact, it can take a variety of forms. So, they prepare cakes, sweets and cakes "Bird's milk". However, due to the shape change, the taste does not change.

Delicious cake in agar-agar

Many variations of this dessert contain gelatin. However, agar-agar has the same properties, being more natural in nature. What ingredients are needed for the Bird's Milk cake? Take:

• one finished biscuit;
• 200 grams brown sugar;
• as much white;
• four tablespoons of agar-agar;
• two hundred grams of sugar;
• six egg whites;
• 150 grams of butter;
• 150ml water;
• teaspoon of lemon juice;
• 70 grams of condensed milk.

Also worth consideringdecorating the cake "Bird's milk". For example, you can make a simple chocolate icing. For her you need to take:

• 50ml cream;
• 15 grams of gelatin;
• one hundred grams of dark chocolate.

This cake is very delicate in taste, and due to the use of brown sugar has a more subtle flavor.

How to make cakes?

Preparing the Bird's Milk cake at home according to the recipe is not so difficult. To begin with, round blanks are cut out of the finished cake. They should be the same size as the silicone baking molds.

Agar-agar is poured with water. Let it sit for about fifteen minutes. The butter is whipped with a mixer. To make it easier to do, it is removed from the refrigerator in advance. After that, condensed milk is added to the whipped butter. Such a cream is put aside for a while.

Agar-agar is put on the stove with water. Let it heat up so that everything dissolves. Sugar is introduced, both types. Waiting for it to dissolve. Beat the egg whites.

After the agar-agar boils for literally three minutes, lemon juice is added. The main thing is not to let the mixture boil! Hold for a couple more minutes, and then remove the mixture from the stove.

The mixture is introduced into the proteins in a thin stream, continuing to beat. In parts, a cream of butter and condensed milk is introduced. They also whip. At the end, you can already reduce the speed of the mixer.

Now we need to act quickly. The souffle is poured into molds, covered with a circle of biscuit on top. Remove blanks for threehours in the refrigerator. Then take them out of the mold. Cleaned in the freezer.

Preparing the icing for the Bird's Milk cake with a biscuit. Cream and chocolate are heated in a water bath. Leave the gelatin in cold water until it swells. Warm up until dissolved. A thin stream is injected into the chocolate mass. Pour the icing over the cake, level it. Refrigerate again to set them.

How to make delicious sponge cake?

The cake can also be made on a purchased biscuit. But if this is not the case, then you can easily cook it yourself. To do this, take the following ingredients:

• three yolks;
• 60 grams of sugar;
• the same amount of flour;
• tablespoon of warm water;
• pack of vanilla sugar.

This biscuit can later be used for other desserts.

How to make a biscuit?

The oven is preheated to 180 degrees. The yolks and sugar are mixed, ground together. Add vanilla sugar and water, beat with a mixer to get a lush and light mass. Introduce parts of the flour, previously sifted. Stir.

Take the baking dish. To make it easier to remove the finished cake, it must be thickly greased with butter or covered with parchment. Pour the dough into a mold. Bake a blank for dessert for about fifteen minutes. Readiness is checked with a match. Cool the cake right in the mold so that it does not break.

Delicious cake: soufflé and icing

Many people love the delicate soufflé called "Bird's Milk". At home, recipes offer a variety of variations. This one allows you to get exactly the soufflé that is familiar from childhood. To prepare it, you need to take:

• 160 grams of condensed milk;
• 80 grams softened butter;
• 60 grams of granulated sugar;
• four squirrels;
• a pinch of citric acid;
• glass of water;
• a bag of vanillin;
• 15 grams of gelatin;
• 200 grams of plain milk chocolate.

It will be necessary to prepare in advance the forms in which the Bird's Milk cake will solidify. To make it easier to remove, it is better to sprinkle the bottom of them with powdered sugar.

Preparing a delicate dessert

First pour gelatin with cold water to make it swell. Leave it for forty minutes. After adding half a portion of sugar, send to the stove. Warm up the mass so that it completely dissolves. It is better to cool the proteins in advance, then add a pinch of citric acid to them and beat until strong peaks form. After that, sugar residues are introduced in batches without stopping the whipping process.

After gelatin is poured in a thin stream, the mass is whipped already at low speeds. Set aside the protein mass for a while.

Butter and condensed milk are also whipped to make a cream that is homogeneous in structure. Combine both parts of the Bird's Milk cake, continuing to beat with a mixer. Introduce vanillin for flavor.

The soufflé is placed in molds, sent to the cold so that the “Bird's Milk” cakes are completely frozen. Chocolate is melted in a water bath, poured over the finished dessert, and sent to cool again.

Bird's milk with peaches

This dessert comes out bright, with juicy peaches. For this recipe you need to take:

• ready biscuit;
• five eggs;
• a tablespoon of flour;
• a pinch of vanillin;
• 500ml milk;
• two cups of sugar;
• 80 grams of butter;
• 40 grams of gelatin;
• canned peaches;
• a couple of tablespoons of maple syrup.

Such a dessert will please even the most fastidious.

Preparing dessert

How to make Bird's Milk cakes? For custard, pour milk into a saucepan, add half a glass of sugar, vanillin, flour and five yolks. Everything is mixed with a mixer. The cream is sent to a water bath, the cream is boiled over high heat, continuously stirring it with a whisk.

After the cream thickens, oil is added to it. Remove the mass before cooling. To prevent a crust from forming on top, it must be stirred periodically.

The biscuit is cut into circles or squares, depending on the shape in which the cakes will be made. Soak each biscuit with syrup. Canned peach is cut into slices, the syrup is not poured. Leave pieces three peaches for mousse. Several slices are laid on each biscuit.

Gelatin is pouredabout 200 ml of water, waiting for it to swell. Then heated until complete dissolution. Beat egg whites with 1/2 cup sugar until stiff peaks form.

Approximately three-quarters of a glass of gelatin is poured into the custard, stirred with a whisk. After that, the protein mass is introduced, gently stirring with a mixer at low speed.

Pour the cream into prepared molds, put it in the refrigerator for a while.

The rest of the gelatin and a few peaches are put in a blender. Add one hundred ml of syrup from a jar. Put literally three tablespoons of sugar, beat everything into a homogeneous mass. After pour everything into a saucepan, heat. After they cool and clean for forty minutes in the refrigerator.

The chilled peach mousse is whipped at high speed until it is white and slightly frothy. Pour the mousse on the soufflé, clean in the cold, until completely solidified.

These cakes take a little longer to cook. But they have a more interesting texture than the classic "Bird's Milk" dessert.

Delicate soufflé cake. often covered in chocolate icing, it's all about the classic Bird's Milk dessert. It is produced in the form of cakes, pastries and sweets. Probably everyone has eaten this delicacy at least once. However, you can also cook it at home on your own. So, some add a biscuit, someone stops only at the glaze. Others are experimenting, turning the cake into an exquisite and appetizing dish for the festive table.