Cake "Bird's milk". Recipe

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

Delicate and airy cake "Bird's milk" in Soviet times was the most beloved and desired delicacy. His recipe was kept a huge secret. Today, this confection can be prepared by yourself at home.

Bird's Milk Cake

To prepare cakes, you will need 100 g of butter or margarine, two eggs, 150 g of flour, 100 g of sugar and a bag of vanillin. For the cream, you will need five egg whites, 150 g of butter, 20 g of gelatin, 250 g of sugar, 300 g of condensed milk, ¼ tsp. spoons of citric acid. For glaze, take 100 g of chocolate, 15 g of butter and 6 tablespoons of cream or milk.

How to make a Bird's Milk cake? Everything is very simple. First you need to bake the cakes. To do this, rub softened margarine (butter) with sugar, add vanilla, eggs and sifted flour. Mix everything well. You should get a fairly liquid dough. Grease the form in which you will bake the cake with oil. Pour half of the dough onto the baking sheet and smooth it out with a spoon. It is best to bake the base for the cake for no more than 15 minutes. In the same way, you need to prepare anothercake.

Cake "Bird's milk" differs from all other confectionery products with a delicate airy cream. Let's start preparing it. Soak gelatin in cold boiled water (200 ml) for one hour. Then, while stirring, gently heat it until dissolved. Divide the eggs into yolks and whites, refrigerate.

Put 250 g of sugar in a separate bowl and pour 100 ml of boiling water over it. We put the resulting mass on a small fire, after which, stirring constantly, we wait until the mixture becomes homogeneous. When the sugar syrup boils, cook it for another 7 minutes so that it becomes viscous. In this case, the mixture should no longer be stirred. Take the whites out of the refrigerator and beat them with a mixer until a thick foam forms. Add citric acid. It is very important that the mixer bowl and beaters are dry. Whipped proteins should hold their shape and increase slightly in volume. Without turning off the mixer, pour warm sugar syrup and gelatin into the main mass in a thin stream. Set aside the protein mixture - cool.

We continue to prepare the "Bird's Milk" cake. In a deep bowl, beat the softened butter with a mixer and add condensed milk to it. Mix everything well to get a homogeneous mixture. Slowly, in small portions, we introduce the butter cream into the protein mass, continuing to beat, but already at low speeds.

The form in which the cake will be before serving is lined with parchment paper. So the confectionery will be easier to get. Put on the bottom of the formcake, pour most of the protein cream on top. We put the container in the refrigerator for 10 minutes. After that, lay the second cake on top of the cream. Pour the cake with the rest of the protein mass. The delicacy is again sent to the refrigerator to solidify for three hours. At this time, prepare the glaze. Melt the chocolate in the microwave. Add milk and soft butter to it. We mix. The result should be a homogeneous chocolate mass. Making a Bird's Milk cake is not as difficult as it might seem to many. We take it out of the mold and generously grease it with glaze, without skipping the sides. The treat is ready!