"Bird's Milk" (cake) according to GOST: recipe, composition and cooking features

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

In the late 70s, the "Bird's Milk" cake suddenly became the most popular cake in the USSR overnight. From the very morning, dozens of people who wanted to buy it gathered at the Prague restaurant. In those years, the recipe was kept in the strictest confidence, but today everyone can make the same legendary Bird's Milk cake, which today can hardly be found in stores.

History of Creation

The world saw the cake "Bird's milk" thanks to the legendary confectioner of the restaurant "Prague" - Vladimir Guralnik. He literally revolutionized the world of cooking, because he began to use agar-agar, and no one had previously used it in this area. Today, agar-agar is very widespread in cooking, for example, the newfangled molecular cuisine is impossible without the use of agar-agar.

The history of the cake begins with the fact that the Minister of Food Industry tried the Czechoslovak sweets "Ptasje Mlechko" and ordered to cook something similar, but according to a new recipe. It was then that the "Bird's Milk" sweets were invented ongelatin. These sweets served as a prototype for the famous cake. Guralnik and his team worked on this cake for several months. Vladimir wanted the dough to be not ordinary biscuit, but completely new. Then they created the dough, something similar to the dough for cupcakes.

Name history

Quite an original name was given to the cake "Bird's milk". According to GOST, the cake was named so in honor of the sweets that served as the basis for its preparation. And the sweets were named so in honor of the Czechoslovak sweets "Ptase mlechko". According to an ancient legend, bird's milk is a real miracle, the greatest we alth. This is exactly what the birds of paradise fed their chicks.

Bird's milk cake layers

The recipe for the cake "Bird's milk" according to GOST recommends starting the procedure with the preparation of cakes. There are several options for shortcakes for this dish.

The classic cake layer was invented by Guralnik himself. Today it is used less and less, but not completely forgotten. The classic cake is very similar to cake dough and is prepared according to almost the same recipe. For the Bird's Milk cake, you need to prepare two layers of dough. For one layer you will need (for a mold with a diameter of more than 26 cm):

• 100 grams of sugar;
• 100 grams of melted butter;
• 2 eggs;
• 150 grams of sifted flour;
• vanillin to taste.

In order to prepare the cake, you need:

1. Whip the meltedbutter with sugar. In order for the butter to melt thoroughly and become soft, it must be pulled out of the refrigerator 2 hours before cooking. If you do not have two hours, you can cut the butter into very small pieces and leave it on the board for 10 minutes. During this time, it will have time to slightly thaw. Beat butter and sugar with a mixer at medium speed.
2. Add vanillin and eggs to the mass, beat until tender.
3. Pour in the sifted flour, beat for 2-3 minutes, and then knead with a spoon until cooked.

The dough is ready! Now you need to put it with a spoon in a detachable baking dish and put it in an oven preheated to 230 degrees. Bake for 8-10 minutes.

Recipe for "Bird's milk" cake according to GOST

After you have prepared the cakes, you can start cooking the Bird's Milk cake itself. The cake according to GOST is prepared for about 2 hours. In order to make a soufflé, you will need the following ingredients:

• 2 egg whites;
• 4 grams of agar-agar soaked in 150 ml of water;
• 450 grams of sugar;
• 1 teaspoon citric acid;
• 200 grams of butter;
• 150 grams of condensed milk (boiled milk can also be used);
• vanillin to taste.

It is extremely difficult to prepare a soufflé correctly for the first time, because the "Bird's Milk" cake has many pitfalls. The classic recipe according to GOST involves soaking agar-agar, and then heating it to a certain temperature. For making soufflérequired:

1. Beat butter and condensed milk, add vanilla.
2. Water with agar-agar must be left for several hours. Then, in a saucepan with a thick bottom, bring agar-agar with water to a boil, constantly stirring thoroughly with a spatula. Boil for a minute, then add all the sugar and start stirring. Over medium heat, bring sugar with water and agar to a boil, as soon as the mass doubles in size, remove from heat. If a thread is pulled behind the spatula, then the syrup is ready.
3. Leave syrup for 10-15 minutes.
4. Beat egg whites in a deep bowl, add citric acid and beat for another 5 minutes.
5. Pour the syrup into the bowl in a thin stream, whisking constantly. After adding all the syrup, the mass should increase several times in volume. Beat the soufflé to a very dense state.
6. In the souffle, add whipped butter and condensed milk (step 1), beat for a few minutes.

Then place one cake layer in a detachable cake pan. Pour half of the soufflé, put another cake on top, pour the second half of the soufflé. Put to solidify for several hours in the refrigerator "Bird's milk". Cake according to GOST is ready!

Gelatin recipe

Cake "Bird's milk" according to GOST with gelatin is more popular today, since it is rather difficult to find agar-agar. But with gelatin, the cake is not at all like the one that was once prepared in the Prague restaurant. He is more likely toresemble candy.

To make a cake with gelatin, you can use the recipe for agar, but replace it with 20 grams of gelatin. It is also worth soaking for several hours in 150 ml of water.

It is worth considering that the cake with gelatin hardens for several hours longer than with agar-agar.

Vodka recipe

Cake "Bird's milk" according to GOST with vodka is not very popular today, but it turns out very tasty.

Ingredients for soufflé:

• low-fat cottage cheese - 250g;
• eggs - 3 pcs;
• vanilla - to taste;
• Grated zest of 1st lemon;
• cherry vodka - 30 ml;
• sugar - 80g;
• fresh cherries - 20 pcs;

To make a soufflé you need:

1. Whip low-fat cottage cheese, egg yolks, vanilla.
2. Pour in grated lemon zest and pour cherry vodka. Mix everything thoroughly.
3. Beat egg whites in another bowl, add sugar. Squirrels with sugar add a little to the curd mass, beat thoroughly.
4. Remove the pits from the cherries. You can cut the cherries in half.
5. Pour the detachable form with the resulting soufflé, add cherries. Put in an oven preheated to 220 degrees for 25 minutes.

There is also such an unusual recipe for the Bird's Milk cake. Cake according to GOST is ready! When serving, the soufflé can be topped with cherry or chocolate syrup.

Colored cake with three layers

Cake"Bird's milk" (GOST USSR) was originally a classic white cake. Today, both confectioners and housewives are trying to change recipes and bring something new. For example, it has become fashionable to cook "Bird's milk" from three layers instead of two or one. To do this, use three different colors of soufflé. The souffle prepared according to the classic recipe is laid out in three cups, gel food coloring is added to each. The cake turns out to be very interesting in appearance, and the taste almost does not change, except that the dough becomes a little more.

How to decorate

Chocolate icing most often decorated the "Bird's milk" cake according to GOST. Soviet public catering did not know mastic, marzipan, or marshmallows. But today, grocery and confectionery stores offer a huge amount of decorations for confectionery. Therefore, even a homemade cake can look like a restaurant one.

Decoration with chocolate icing and marshmallows. Heat 190 ml of cream and sugar in a saucepan until the sugar is completely dissolved. Remove from heat, add pieces of dark or milk chocolate, and then stir until the chocolate turns into a liquid mass. Add 30-40 grams of butter, stir for a few more minutes. Leave the icing to cool for 5 minutes, pour the icing over the cake. Place in the fridge for 15 minutes and top with small marshmallows. Put in the refrigerator until completely solidified

Decoration of the cake with mastic. Mastic today is quite widely used inconfectionery business. After all, you can mold anything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled out quite thinly so that it does not spoil the taste of the cake), you will need about 400-700 grams. Mastic can be dyed with gel dye, or you can buy already colored. Cakes with this coating are usually decorated with edible glitter and sprinkles. In order to stick them, you need to use a special confectionery glue

When decorating a cake, it is important to show imagination. You can be inspired by pictures from culinary magazines, books, etc.