Bird's milk on agar at home. Cake "bird's milk" on agar, low and not boring

If I still watched the "Bird's Milk" shows, then, of course, I burned out the Internet. My God! It’s possible that a cake cannot boast of such a large number of “correct” and “correct” recipes. Beginning with the cake from seventeen eggs and ending from memory, perhaps, the journalist rewrote the “original” recipe of Guralnik. Zagalom is terrible on the right. Nowadays, it is not necessary to identify the authors of the recipes, but I would like to point out that the correct recipes have already been found.
History. The cake was invented by Volodymyr Guralnik, a pastry chef at the Prague restaurant. I’ll say it again, with a lot more to say. Typical butt: Guralnik has made a revolution, vicorized agar, and the axis of the confectionery industry has not vicorized agar, rather than gelatin. I’ll tell you straight away - she’s a naughty girl. The confectioner deposited the recipe at the factory, combining it in a lower cake soufflé. And gelatin is not used in our industry, because when heated, it loses its power. There was a lot of agar, and not only soufflés, but creams, as well as “Charlotte” and protein.

Before the speech, the soufflé was served, and it was time to enter the warehouse for several cakes according to GOST. And to gain respect - “Bird's Milk” itself has become a favorite cake of rich licorice lovers and, I would say, a symbol of the current cake industry. The soufflé recipe can be found in the guides, the cake recipe is rarely published, but I was lucky - in one of the dozens of books I found it.

About technology. As the basis for the soufflé, use beaten egg whites, brewed with agar-treacle-church syrup. Boil it to a temperature of 117-118C, cool and pour in the whites, as with prepared Italian meringue. True, in Italian meringue the syrup is heated to 120C, but in our version, agar at this temperature is used as desired. The scraps of starch molasses are practically impossible to dissolve (like a Radian word, sorry!), you can replace them with zukr. What should I change? Only those that the molasses has spilled into the sugared syrup, and without molasses at 118C the wine will quickly crystallize and, unfortunately, the soufflé may come out with grains. So we will boil it down to 110C.
Before speaking, there are a lot of recipes from the Internet, and to be honest, molasses was simply added to the list of ingredients, so it is necessary to boil the syrup more, and there is less zucrin per protein.
The agar, along with the gelatin, reaches 40C. Therefore, stir the butter and condensed milk into the whites as quickly as possible, without stirring, until cool, otherwise the structure of the soufflé will collapse.

Here I want to say again that you should cook the pulp syrup over medium or high heat, and the sugar-agar syrup over medium heat and with gentle stirring. The agar must first be soaked in warm water, and then boiled until the wine is completely broken. The tsukor is mixed with crushed agar, and the tsukor is added to the finished grind.

The preparation of the soufflé is very simple, and (obviously the agar) everything will work out for you. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add some gelatin to the prepared cherry syrup, after cooling the bits. Although I haven’t tried it myself, I haven’t tried it yet.

Korzhi:
100g olia
100g cucru
2 eggs
140g boroshna
vanilla extract

Souffle:
2 whites (60g)
460g cucru
1\2 tsp. citric acid
2 tsp. without agar agar
200g olia
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g olia

Shape with a diameter of 25cm or larger
the extract can be replaced with vanilla bean, rubbed into powder

Korzhi. Tisto yak for cupcakes. Beat olive oil with crushed zur, add eggs, vanilla and beat until the zur is completely broken.

Sift flour|boroshno| and knead the dough.

Spread into two stakes the diameter of the mold.

Boil at 230C for 10 minutes|minutes|. If the cakes are large, cook them immediately. Cool without removing the paper.

Place the cooled crust in the mold and begin preparing the soufflé.
Soak the agar in 140 ml of water for about a year.

Olya and condensed milk for cream of guilt but at room temperature. Beat them into cream, add vanilla extract and set aside (not in the refrigerator).

Bring the water with the agar to a boil over low heat, stirring vigorously with a flat spatula so that the agar is completely dissolved and does not burn. Boil the khvilina. Vsipte tsukor.

Put on the middle fire. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and a white foam appears, remove from heat.

Test the thread - lift the spatula from the surface of the syrup, and pull a thin thread behind it. This means that the syrup is ready.

Cool the syrup to 80C. Now, beat the cooled egg whites in a large bowl until a firm baby appears on the surface. Add citric acid and beat until thick.

Pour hot syrup into the egg white in a thin stream; the masa will become very thick.

Beat until fine.

Mix the butter with the condensed milk, turning the mixer to low. Once everything is mixed, the soufflé is ready.
Pour half the soufflé into the cake pan.

Place another cake layer on the beast and pour in the soufflé again. Place in the refrigerator for 3-4 years.

Melt the chocolate s|iz| oil|mastil| and pour the icing onto the cake. Let me catch you.

Apply baby as needed.

Run a knife along the edge of the cake and open the mold. Ready!

Before speaking, what should you do if there is no agar? This cake can be made without agar, the soufflé will be thicker, more viscous, and it won’t be a soufflé at all, but the taste will be the same! You will need to add a teaspoon of citric acid to the boiled syrup and boil it to 117C (like a bag, read about it in the lipstick recipe). Pour the syrup over the egg whites, cool to 30-36C and rub in the thickening cream without melting. Before I speak, I deserve so much more!

Ah, this unforgettable taste of childhood - the bottom soufflé, framed by a thin sponge cake with a ball of chocolate glaze! And today, in memory of the rich Bird's Milk cake, according to GOST, for up to a generation. Our product offers options with various gelatinous ingredients that will help enhance the taste of familiar recipes.

In the Radyansky recipe, vikorista agar is used as a cake and a jelly-like substance. This grown-up gelatin, having turned out to be of great value in the jelly warehouse, was difficult to resist. Tom had a gelatin soufflé when he prepared it at home.

The classic version is transferred to agar-agar itself.

Classic Mav cake in rectangular format. However, it doesn’t matter how much you can get into shape.

Prepare the products behind:

premium boro – 140 g;
Oliya vershkova 82.5% and tsukor - 100 g each;
a couple of eggs;
vanillin.

For the soufflé we take:

vershkova butter|mastila| 82.5% - 200 g;
tsukor – 410 g (ideally, replace it with molasses one third of the way);
agar – a couple of small spoons without a glass;
warm water – 150 ml;
2 chicken whites;
vanilla zukor;
100 g condensed milk;
½ tsp. citric acid.

For the glaze, add butter (50 g) and dark chocolate (75 g). However, it can be replaced with any analogue.

Preparation:

Next, soak the agar in warm water for a few years.
Take a rose pan with a diameter of 24 cm. Line it with baking paper or parchment. Coat the papier with olive oil.
Set heating to 200 degrees.
To make the dough, grind the zuccor with olive oil, stir in the vanilla, and then begin to gradually beat in the eggs and beat (but not too much!).
When lightness and richness appear, carefully add in. Stir.
Place half of the dough in the pan with a spatula and press into a thin crust. Don't let it dry out!
Vipecti is also another cake.
Cool one cake and pour it out of the pan.
For the soufflé, mix the butter with vanilla and condensed milk.
Heat the water and agar on a fire, carefully keeping the warehouse in check. The jelly component will begin to foam and thicken, so it may be. Add the zukor until the end, and then simmer over medium heat until the mixture has boiled down. The readiness of the syrup is indicated as follows: from the spoon, the syrup may stretch like a thread, but do not drip.
Set aside and beat the cold whites with lemon (it’s important to replace the lemon grains with lemon juice, it’s easier to beat). It’s your fault to leave the frozen peaks.
Add syrup to beaten masa, carefully add olive oil and stir.
Coat the cakes with some of the soufflé, spreading it so that the mixture penetrates the edges of the pan.
Cover with grub and place in the cold.
When you have a soufflé, decorate the cake with glaze by combining melted chocolate and melted butter.
Once the glaze has set, cut into portions and serve to a cup with the chicory.

Dessert with halva

The classic version can be changed by adding halva to the soufflé.

Warehouse test:

faceted boroshn bottle;
popsicles of cinnamon juice;
olia 82.5% - 100 g;
great egg marking C0;
vanilla zukor.

To remove the soufflé, take:

three quarters of a bottle of water;
sachet (20 g) gelatin;
300 g cucumber;
100 g condensed milk;
pack of olia 82.5%;
2 whites;
a dash of lemon juice;
100 g of halvi or gatunku.

Process technology:

Beat in butter|paste|, then add|add| zukor and egg.
Add vanilla, beat a little more until smooth.
Vipecti cake. Once finished, cut it into two parts.
After soaking the gelatin in water, heat it in a water bath until softened. Chi don't boil!
Beat condensed milk with butter, and add egg whites with lemon juice.
Brew the syrup, vikor water and tsukor. The boiled tsukor must be drained with a thick thread, which means that the syrup is ready.
Pour the hot syrup into the egg white, removing the thick and viscous mixture. Add gelatin. Beat again and introduce the oil. When finished, add the trimmed halva and mix.
Place the cakes, covering the soufflé, one on top of the other.

With agar-agar

Bird's milk cake with agar-agar can be enhanced by adding chocolate and cocoa to the soufflé. You will get a lower chocolate version. The principle of preparation is similar.

For the base:

150 g of milled beard;
6 zhovtkiv;
pіvpachki olії 82.5%;
a little salt (as it is not included in the recipe, it is recommended to add it, the dough will be tastier and brighter);
two thirds of a bottle of tsukru;
6 g of ready-made rozpushuvac;
a little vanilla.

For the soufflé:

cucumber juice 400 g;
two thirds of a pack of olive oil;
one tablespoon of cocoa powder (without top) and 100 dark chocolate;
6 proteins;
200 ml water;
9 g agar.

Keep the dishes for whites perfectly clean and dry! When feeding beetroot and proteins, it is not possible to allow any drops of beetroot into the protein mass - this will reduce the consistency of the protein and allow it to beat well!

Robimo like this:

Turn on the oven and set the temperature to 200 degrees.
Beat out the egg whites and egg whites from a separate bowl.
Place spices and oil in a bowl and beat well with a mixer.
Add beans and vanilla, stir.
Using a strainer, sift the beard mixture into the oil and fluff it, stir gently with a spatula.
Place half of the dough into a thin ball onto a parchment sheet. To make it easier to remove the cola, you can quickly use a peeling ring, or simply mark the diameter of the required size on the parchment and carefully roll out the dough. Make sure to make it thicker to maintain its shape and not spill. Bake one cake, then another cake. The baked goods will be small, about 6-7 minutes, as the balls are thin. Before laying out the base, coat the parchment paper with olive oil and margarine so that the cake does not stick.
Add agar-agar to the water, heated to 100 degrees, to dissolve.
Melt the chocolate in a water bath and cool until warm.
In a bowl, beat the butter into a bowl, add chocolate to it by spoonful, gradually stirring it. Then add cocoa and mix everything until smooth.
Boil the syrup from the cherries, a few drops of lemon juice and water until it reaches the consistency of a ball in your fingers. Cook on low heat for about 15 hvilins. It’s easy to check the syrup for readiness - just drop it into cold water and roll up the bag. If it doesn’t bloom, it means it’s ready.
Beat the egg whites very lightly until the egg whites form thick peaks.
Add the sodden agar-agar to the syrup, stir and cook the pineapple, stirring occasionally.
Whisk the egg whites continuously, add syrup, and don’t run out.
Beat the soufflé a little more until it cools down, and gradually begin to add the chocolate-butter sumish - a spoonful, no more, gradually churning.
Since the agar-agar is already at a temperature of 40 degrees, do the trick - pour two thirds of the soufflé onto the first cake layer, cover with another cake layer, shake the bits, scooping up the bulbs again, and leave in a cold place.
Remove the cake, decorate with glaze, and you can make it by melting 100 g of olive oil and chocolate.

Before serving, cut into slices and place beautifully on a plate.

Pokrovy recipe from Grandma Emmy

Home cook Grandma Emma presents her version of the popular cake.

Tisto:

125 g cucru;
7 zhovtkiv;
100 g of pulp 82.5%;
spoon of vanilla zucru;
Boroshn bottle;
tsp rozpushuvacha.

To prepare the soufflé, take:

flasks of water;
20 g gelatin;
250 g condensed milk;
175 g of rosemary olive oil 82.5%;
7 proteins;
125 g cucru;
pv-spoons of vanilla zucru.

Glaze:

30 g cucru;
30 g olia 82.5%;
150 g dark chocolate;
180 ml vershkov.

Robot head:

Pour gelatin with water.
Mix the olive oil, zhukor, zukor and olive oil until smooth, stir in the dry ingredients.
When the dough is ready, pour into the mold and bake at a temperature of 200 degrees for 20 minutes.
While the cake is baking, the cream is ready. Beat the pulp, add milk, which thickens, mix and beat again. Add a couple of spoons of cream to decorate the cake.
Heat the soggy gelatin and zukor in a small bowl. Heat to 60 degrees and remove from heat.
Beat the egg whites from the refrigerator with a mixer until stiff.
Add vanilla, add zukor in parts, without skipping the process.
Add gelatin and cucumber. Then, having changed the liquidity, add cream.
Rіzhemo korzh flooded.
Place one cake layer in the pan and coat it with half the soufflé.
Repeat this with a different crust.
Place in the refrigerator for two years.
Let's heat the tops and bring the zuccor until it's completely broken, adding some dark chocolate. Mix until smooth and shiny.
We glaze the top and edges, evenly spreading the glaze with a knife.
We decorate the dessert for the best pleasure.

Cake Ptashine milk with gelatin maizhe according to GOST

Introducing a bird's milk cake with gelatin.

Products for the test:

3 eggs;
90 g cucru;
90 g boroshna.

To prepare the soufflé, take:

200 g cucru;
20 g gelatin;
150 ml and 80 ml water;
4 whites;
a little salt;
300 g of milk, thickening;
200 g olia 82.5%.

Vikonanny technology:

Grind the eggs from the cucumber.
Enter thoroughly.
Bake the cake from the oven behind you at 180 degrees.
Pour 150 ml of gelatin over the soufflé. Add zukor to 80 g of water and boil the syrup for 7 minutes in a saucepan.
Immediately heat the gelatin until softened, then let it cool slightly.
Beat the whites from the flour. Beat the olive oil vigorously with condensed milk.
Add well-beaten whites through syrup, then gelatin and finally add butter mixture. Beat everything down.
Place half of the cake in the pan, soufflé position, the other cake and fill the cake with glaze.
To decorate, use a pastry syringe to apply white glaze, tiny spirals and swirls.

From chocolate brownies

For the brownie dough:

180 g of top butter, melted, 82.5%;
a dash of vanilla;
a little salt;
250 g cucru;
160 g wheat boroshn;
6 spoons of cocoa;
3 eggs, branded C1.

To prepare the soufflé, take:

6 proteins;
150 g condensed milk;
2.5 packs of gelatin (10 g each);
75 g water;
120 g vershkov oil 82.5%;
100 g cucru;
citric acid per tip tsp.

To prepare soft chocolate brown cakes, you can use the following steps:

All products are heated at room temperature.
Grind the oil and zukor until tender.
Whisk in all the eggs in stages, adding one at a time and beating with a spatula or whisk.
Dry ingredients are mixed and added to the oil part.
Z|iz| After removing the dough, bake two cakes, pre-heat the oven to 180 degrees. If the mold is not wide, you can divide the dough into three cakes.

Soufflé and cake folding:

Soak the gelatin in water.
Combine olive oil, condensed milk and vanilla.
Beat the whites until soft (so that the stench does not fall out of the overturned bowl).
Add heated gelatin to the egg white. Continue the process and reach your local warehouse. Nyogo viklasta licorice oliynu sumish.
Place one cake layer in the mold and pour in the soufflé. Place another brownie. If there are three cakes, it is necessary to divide the soufflé into two parts and pour the cakes layer by layer.
The top of the cake is decorated with melted chocolate mixed with top butter. Everything can stand in the refrigerator until the cake is completely covered.

Looking for a fresh cake for Ptashina I wanted milk for a long time, but everything came out, it was difficult, and it was also disorienting to have different recipes - with semolina, with gelatin, with an eggless egg... Which one should I choose? While I was thinking about it, website reader Oleksandra asked me to prepare Bird’s Cake with agar-agar milk. ABOUT! And I just have agar - I ran out of it from the hour I was preparing homemade marmalade. From where you put it, agar-agar at the senses.

Agar-agar is a natural liquid that is gelatinous, not a creature like gelatin, but a rosin, which is obtained from the sea algae. The name is similar to the Malay "agar-agar", which means "jelly". The main advantage and usefulness of agar-agar is that it freezes at just 40C, and gelatin at this temperature, however, I remember the mixture with jelly, as if I didn’t want to sit in the refrigerator, a year or two, or else nothing! Then the agar-agar can be boiled, and after 100C the gelatin stops burning. Therefore, all jelly desserts - marmalade, marshmallows, jelly and cakes - are much easier to work with agar-agar yourself! This is a scientific and lyrical approach, and now let’s get to the point, let’s talk about the cake! 🙂

The cake was sold out for the first time. And it’s not foldable at all, that’s what it’s like :) Of course, the cakes are foldable, the cakes are lower, but nothing supernatural is needed... Golovna – intensifies the mood for success! Please don’t berate you for those who have a lot of text - really work with what we’ve seen, and describe it below. I just wanted to describe the step-by-step process of preparing the Bird's Milk cake more clearly, with a lot of nuances, so that it would be easy to repeat as a cook-on-the-cob. It’s real - just like you can create at home such gorgeous masterpieces of cake mystique, like “Prazky” and “Napoleon”!

Next: original Ptasha's milk cake according to GOST - very sweet! Let’s face it, I didn’t end up like this. Still, it’s not surprising, doctors, how much tsukru there is. The crusts are thin, and the soufflé is rich in licorice, and the crust and filling are rich in oil. I ate a piece of tea and couldn’t take it anymore. Let's praise the cake so much! So lasuns deserve cake. And if you don’t even like licorice, then you will prefer another version of this cake, with a different amount of zur and oil. Follow the latest news on the site!

To make this recipe you will need a mixer, a 22 or 24 cm rose pan, parchment paper, a bowl, and non-stick dishes.

Cake Viyshov wagoi approximately 1300 rub. Approximately, we saw two small pieces of paper from the beginning, and then decided to call it, and at the same time from the grass. Then I called for the grass and took it away as a result.

Ingredients:

For cakes:

100 g cucru;
100 g vershkova oil;
2 chewers;
110 g boroshna;
0.5 teaspoon of rose fluff.

For the soufflé:

2 egg whites;
2 teaspoons of agar-agar (without the top, along with the edges = 4 g);
140 ml water;
460 g cucru;
Dribka vanillin;
200 g vershkova butter;
100 g of milk, thickening;
1 tablespoon lemon juice.

For chocolate glaze:

75 g dark chocolate;
50 g top butter|mastila|.

Explanation of ingredients.

Eggs of medium size are closer to large. Don’t worry about raw whites: if 80-degree syrup is poured into them, they undergo heat treatment. Smut, please take a good look at the scarl, it itself contains salmonella, and, of course, take fresh eggs.

The butter needs to be clear, pure, not spread or margarine, otherwise the result will be difficult to transfer and you are unlikely to get it :) For the dough, you can use simpler butter, with less fat instead, and a soufflé spindle, so that it sticks out, buy it you're good , at least 73%, and better 85%.

Tsukor at the souffle. If you know the number, then you think ahead of time - wow, it’s not rich, maybe it’s too much! I didn’t follow the guest recipe because I had made the cake first and was worried – how would I change the recipe? It appears, you see. Since the Gostovsky cake was too sweet for me, then suddenly I cut the “Ptashka” with half the zucchini, and the cake still sank. I will publish the easier recipe as soon as possible, so that you can choose the option to your liking.

For the glaze, it is better to use dark chocolate without additives with high cocoa content (72-74%) - it will clearly combine with the sweet filling.

Hey, let’s get started in a good mood! 🙂

Recipe for Bird's milk cake on agar-agar at home:

The preparation of the cake begins 3-4 years in advance, or in advance. And then pour the agar-agar into a cup, pour in 140 ml of cold water and pour it into the wound.

We are preparing parchment for baking the cakes, decorating with a simple oval on the paper two stakes according to the size of the form in which you will choose the cake.

Next, remove some of the eggs from the refrigerator to warm to room temperature. The beans are carefully added to the whites.

It’s best to mix all the ingredients together by hand so that you don’t have to run around the kitchen constantly looking at the recipe to see how much oil or zucchini is needed for the dough and filling. Once you have frozen the products, group them together - no cakes, no soufflés, no glazes.

First bake the cakes. The softened butter is combined with the cinnamon and beaten with a mixer at low speed until the butter becomes similar to cream. I beat 4.5 hvilini.

Then we add the mixture and beat the chicken 3-4 more times until it forms a thin, homogeneous mass.

It is important that the crystals of the cherries disintegrate - as you can see, we are already aware of the recipe for Kievsky’s cake: you need to rub the butter between your fingers. Are sugar drops practically invisible? So, it’s enough to beat.

Now sift through the beaten masa thoroughly, fluff it up and carefully hand it in.

The original recipe did not contain rozpushuvac. But I didn’t rub it in and added the scraps in the recipes for the technology of butter biscuit, which were made earlier, fluffing up when present.

Turn on the oven to heat up to 200-210C. We take one piece of parchment with a stake and lightly coat it with olive oil. Half of the dough is placed on a papier and spread with parchment, without going beyond the edges. It was not so easy to smear the dough between the stakes with a smooth ball, but as a result I broke into a silicone spatula. You can try spreading it with a spoon or knife.

We move the parchment with the dough onto a sheet and put it in the oven, on the middle tier. Respect! The baking time can be changed depending on the temperature in your oven. The original recipe called for about 10 quilins at 230C. My cakes baked 7-8 times at 200-210C. And then I didn’t say much about the first one and I started to get a good blush. And then, the cake must be baked, otherwise it will lose its light golden color, with edges that have browned the bits. And don’t open the oven door just to see how the cake looks. Fix it carefully and I won’t damage it. That's why I opened it wide open to take a look - and right before my eyes there was a dirt wasp. These cakes - burst into flames unexpectedly; they smell similar to biscuit, and shortbread dough, and to cake - the filling and bottom, otherwise biscuit; Serve fatty, and after cooling turn out thin, crumbly and crunchy.

I haven’t tried another cake, because it’s brighter.

The finished cake is removed from the oven, transferred from the sheet onto the table and into a bowl, while the cake is hot and soft, cut to fit the shape - so that during the hour of baking the dough will spill a little. An important nuance - we cut not to the external diameter of the form, but to the internal one. Otherwise, then the cake will not want to fit on its bottom, and it will have to be cut again - and in the final look, cut folded, the fragments of the cake will crumble.

Let the cakes cool down, and let’s start preparing the soufflé.

Take the pulp (200 g), add 100 g of condensed milk, a pinch of vanilla or a bag of vanilla zest, and beat with a mixer in small wrappers for 4-5 lengths, until the top cream forms.

As soon as the cream is dissolved, it’s better for everything, Oliya let us down. And such a thing may come out. While we are putting out the bowl of ubik cream, don’t let it stand on the table.

Mix the agar-agar, which has been infused with water, and pour it into a bowl so that it does not burn, the volume is added to the sugar. I cooked syrup in a cauldron. Place a little less than medium on the fire and stir constantly until it comes to a boil.

The rosemary is bubbling, the vine is boiling and the zukor is boiling.

You immediately notice that the syrup is too thick. But don’t get too excited – continue to heat it over medium heat, stirring occasionally. Step by step, the tsukor will break up and the bulbs will begin to appear. The masa becomes full of crumbly bulbs, and the syrup flows from the spoon in viscous drops.

When the zukor is completely dissolved, and the masa boils and foams like milk, it is soaked, removed from the stove and left to cool for 5-7 minutes.

It is not possible to pour out the syrup for too long: agar, mixed with gelatin, melts at 40C. Tom now mi shvidko robitimemo soufflé!

Take a large bowl and beat the egg whites in it with a mixer until fluffy.

Add lemon juice to the beaten egg white and continue beating for 4-5 beats, gradually adding creaminess, moving from low to medium to high. The foam becomes thicker and takes on a unique shape - do you follow it out of the mixer bowl?

5-6 weeks passed after the syrup was removed from the fire. Turn the mixer back to low and, without beating the egg whites, take some of the syrup and begin pouring it into the beaten mixture in a thin stream.

In the world of beating, you will see how the mass becomes bigger and more powerful.

Once all the syrup is mixed in, it’s enough. Now we need to rub the top cream into the soufflé. Immediately I thought - even if the olive oil in cream is submerged in hot protein mixture, will it start to melt? Ale, having transferred the whites into a larger bowl, realized that the masa was no longer hot, but just slightly warm. So add the cream into it by the spoonful and mix it into the whites with a mixer in small wrappers.

When all the cream is mixed in and a homogeneous mixture comes out, the soufflé is ready.

It’s already a little warmer, so the house is clear. Place one of the cake layers on the bottom of a rose pan covered with parchment.

Place half of the soufflé onto the crust.

It itself spreads out in shape, forming a smooth ball, and it didn’t even try to flow in from below
- the axis would be influenced by such cultural behavior to such jelly cakes!

Carefully place another cake layer on the soufflé.

And then we give half the soufflé to a friend.

Now you can put the cake in the refrigerator (not in the freezer, but just in the freezer) for 2-3 years, whatever! My cake took a while to arrive.

I forgot to glaze the cake. It takes a few years to check: what happened to the soufflé? Its surface is smooth, covered as if with various “craters” like bulbs, and there are no specks of it anymore? So, the time has come to prepare the glaze.

Break the chocolate into pieces (and even better, crush drops or coins), soak in a metal container and place in a water bath (in a large bowl of water to stand on fire). Stir and heat; Be careful so that the water doesn’t squish into the chocolate.

When the wine starts to melt, add more butter to the pulp. Continue heating and stirring until the chocolate and butter melt and you have a smooth glaze that spreads.

Take the ladle out of the water and let it sit for 2-3 minutes so as not to let the hot glaze drip onto the soufflé.
Then we remove the cake from the refrigerator and pour the glaze onto the soufflé. To distribute them evenly, little by little, using the shape, spreading them on different sides - a little glaze flows over the cake, covering it with a smooth ball. Small mounds on the glaze - like shreds of orange zest; I had a small piece of pure black chocolate, so I added a few orange bars.

Having coated the cake with glaze, I now put it in the refrigerator to add chocolate. If the glaze accumulates, you can melt an additional portion of chocolate, or a smaller amount, so that the glaze is thicker and more compact in shape, place it in a cornet and decorate the cake with chocolate chips.

To remove the cake from the mold, carefully run a knife along the sides and then open the sides. Move the cake to a plate.

And we have the best homemade cake Bird's milk!

Now a small nuance: to carefully cut the cake into slices, you need a very sharp knife, because the icing cracks and breaks when pressed. You can try heating the bottom with very warm water - then the glaze will melt a little and cutting out the portion segment will be easier. After the skin patch, it is important to rub the bottom so that the melted glaze is applied to the white ball of the chocolate. I don't want to savor it!

A close-up of such a cake near the cut.

Serve it better with lemon tea or unlicorted kava to balance out the flavor.

Can you imagine the taste of childhood? Frequently!

Oh, nostalgia 🙂 I sing, the generation of 30-year-olds and elders still remember the relish Bird's milk, comes from childhood. And the hours are remembered when the fathers stood behind the “Ptashka” until the holy day or finished their prayers at work, until such time as they entered the cake. The generation is younger, melodious, and have not tried fresh Bird's milk Moreover, in the last 10 years I have never bought “that” cake from childhood. Maybe I wasn’t lucky, or maybe it’s just such an hour and I won’t be able to find the right cake again...

So axis, cake! I added agar-agar and immediately decided to try it, marshmallow on agar-agar, not gelatin And I couldn’t stand the time to prepare Birdie. GOST recipe. I immediately picked up all the varieties of “spice cake” not according to GOST from the Internet. I’m sharing what came out, and what came out was the very thing that I had as a child on holy day :)

Otje, cake recipe Ptashine milk GOST! *I’ve only just stepped up to GOST standards. The glaze was made not from dark chocolate, but from milk chocolate.

*For your convenience, if you plan to prepare the cake following this recipe, I have divided the preparation into stages.

** For those who want to replace agar-agar with gelatin: gelatin requires 20-24 g. OBOV'YAZKOVO divide the syrup and gelatin filling, because gelatin cannot be brought to a boil, so as not to lose its power. The principle is the same as that of gelatin pastille!

Well here we go:

Form size: form bottom 26 cm, width 14.5 cm, side height 5 cm.

Cake recipe:

Tsukor - 100 gr.
Oliya – 100 gr.
Eggs – 2 pcs.
Boroshno - 140 gr.
Vanilla zukor – 0.5 tsp.

Soufflé recipe:

Proteins – 2 pcs.
Zukor – 460 UAH.
Condensed milk – 100 gr.
Oliya – 200 gr.
Agar-agar - 2 tsp. without a weight
Citric acid – 0.5 tsp.
Vanilla zukor – 0.5 tsp.
Water – 140 ml.

Glaze recipe:

Chocolate – 75 UAH.
Oliya – 50 gr.

*How many hang on grams - for those who measure everything with bottles, and not with grams!

Preparation:

Stage 1.

Stage 2. *Preparing the cakes

Olya, zukor, eggs, vanilla zukor are beaten into the same consistency
We add it quickly
Beat into a homogeneous mass
The dough is divided into 2 parts
Half of the skin is smeared in a colo/straight cut of 0.4 - 0.5 div. *Subscribe to your form
The skin is baked in a heated oven at 210 degrees. (Adapt to stove) 10-12 hvilins. *Don't forget about the cakes so that the stench doesn't dry out. I simply stuck to the form, didn’t smear it with anything, the crusts stuck a little when I pulled it out. You can cover the mold with parchment.
Cool the cakes a bit. In the form (if you don’t have any rosemary) line it with grub spit and add 1 cake

Stage 3. *Preparing soufflé

Stage 4.

Stage 5.

The soufflé is ready!

Stage 6. *Cake shaping

Stage 7. *Glaze

Ready! Removed from the form (grub spit will greatly help us, since you, as well as I, do not have a detachable form)

The "Bird's Milk" cake appeared on the shelves in the 70s. In Moscow it was sold at the famous Prague restaurant. The cooks shared the recipe with their secret. Today you can prepare the “Bird’s Milk” cake according to GOST standards no matter what. Recipes can be found both in cookery books and on Internet sites.

History of cake creation

“Bird's milk” according to GOST with gelatin and agar-agar first taste of preparations by the famous pastry chef Volodymyr Guralnikov. The prototype of the famous dessert was the tsukerki “Bird’s Milk”, which was prepared in Czechoslovakia.

The famous cook's team Mayzhe Rik worked on modernizing the cake. The master wants the soufflé to be soft, so he needs to add agar-agar. This product is practically not stagnant in the confectionery industry.

A number of experienced bakers worked on the recipe for cake layers. They didn't want to spoil the initially biscuit dough. As a result of their experiments, it was possible to develop a dough recipe that is similar to classic sponge cake and cake dough.

Preparing savory cakes

The recipe for the “Bird's Milk” cake follows GOST standards by preparing two cake layers. The stench can be easily lingering, but it takes an hour to get over it. The warehouse of 1 cake includes the following products:

Olya must be removed from the refrigerator one year before preparing the cakes. Some gentlemen replace it with cheap margarine, but the taste suffers greatly. The pulp needs to be beaten from the pulp. Then add eggs, soda and vanilla zuccor to the bowl. When the masa becomes soft and uniform, add more. After this dough, beat for about 5 minutes|minutes|.

To bake the cake, it is most common to use a vikory mold with a diameter of 24 to 26 centimeters. To prevent the dough from sticking, you need to grease the mold with olive oil or line it with an oiled baking paper.

Preheat the oven to 220 degrees. Place the dough in the mold and vibrate for 10 minutes. In very hot ovens, the cake can cost 8 khvilins. This method requires 2 cakes. The stench must settle within 2-3 years.

Classic soufflé recipe

According to GOST, “Bird's milk” is crushed on the basis of a savory soufflé. This warehouse contains simple products, but all proportions must be accurately adjusted. To prepare soufflé at home, you will need the following products:

You need to soak the agar-agar in water. You have to stand for ten minutes and then put the saucepan on the fire. The butter needs to be stirred continuously so that it doesn’t burn and the breasts don’t become mushy. When the water boils, begin to sift the tsukor with a thin bowl. At this hour it is not possible to indulge in the process, so it is necessary to actively drink wine. Bring the masa to a boil until it doubles in volume. Remove the pan from the heat and set aside on the table for about 15-20 minutes.

In a bowl, beat top butter, vanilla and milk to thicken. The pasta is smooth and uniform. Then you need to strengthen the proteins from the pulp. Cool the whites in the refrigerator. Then beat them with citric acid for about 7 minutes. Then they begin to pour into the cherry syrup and beat the mixture that comes out. At this point you can drink about 20 hvilins. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and olive oil. The butter needs to be poured into the mold used for baking the cakes, then put in the refrigerator to freeze.

These gentlemen are making rose molds for the cake. The stench wreaks over them with a vip paper or grub spit. Gentlemen, put the first piece of dough on the top. Then they add cream. In order for it to be evenly distributed, the shape needs to be turned on its axis several times. The stench on top is covered with another cake. The hour for applying the cream can vary from 2 to 3 years.

Chocolate icing and folding

The icing for the “Bird's Milk” cake was ready in no time at all. At that time there were no such embellishments as are now seen on the police of confectionery shops. Chocolate icing for bird's milk is easy to finish. The main secret lies in the vikoristan of yak chocolate.

Finish the glaze if the soufflé is well prepared. To prepare it you need 100 g of chocolate and 50 g of top butter. Cooks use dark chocolate with 70 to 90 hundred parts of cocoa. It tastes better with a sweet soufflé. Chocolate and oliya treba cut into pieces and place in a water bath. The butter needs to be stirred until it becomes smooth. Once the glaze is ready, you need to cool some of it.

Remove the form with the dessert from the refrigerator. Carefully place the cake on a flat surface and cover the sides with icing. It is necessary to sharpen the spatula so that the ball comes through smoothly. After finishing, place the cake in the refrigerator for 4 years. After getting caught, you can decorate the dessert with half berries.

Respect, just TODAY!