Bakery 

Three-layer bird's milk cake recipe. Cake "Bird's milk" at home, a step-by-step recipe with a photo

Cake " bird's milk" - our not so distant past. Crazy queues, empty stores, artificial shortages. As well as Kiev cake"Bird's Milk" was the most famous and beloved and tastiest. A large selection of cakes was not provided. We knew such as Odessa Troyanda, Bird's milk, Sloika, Skazka and Biscuit. All the cakes were cheap, but we had no idea what could be even tastier and much more expensive in comparison with today's. And the price was from 2.20 to 4 rubles. It was bird's milk that cost 3-4 rubles. Other times have come, and with them advanced cake recipes. Many housewives are now experimenting and creating more and more new recipes.

There are plenty of products, the main desire. No matter how much I looked at the recipes for this cake, I have never met the same. I present to your consideration the Bird's Milk cake, which tastes so much like the original that I christened it - classic. Good mood to you all!

Cooking steps:

11) Carefully separate the cake from the walls of the mold and put it on a dish. Pour out the frosting that has cooled down enough and flatten the top. We send the cake to the refrigerator for at least one hour so that the icing hardens.
We decorate the cake as we wish. Bon appetit!

Ingredients:

Dough:
Flour - 1 glass
Egg yolks - 7 pieces
Sugar - 0.5 cups
Butter - 100 grams
Vanilla sugar - 1 teaspoon
Baking powder or slaked tea soda - 1 teaspoon

Souffle:
Egg whites - 7 pieces
Gelatin - 20 grams (12 plates)
Sugar - 1 glass
Butter - 170 grams
Condensed milk - 250 grams
Citric acid - a quarter teaspoon

Glaze:
Bitter chocolate - 150 grams

Cream - 180 grams
Butter - 30 grams

The Bird's Milk cake hit the shelves in the early 70s. In Moscow, it was sold in famous restaurant"Prague". The cooks kept the recipe a closely guarded secret. Today, any housewife can prepare the Bird's Milk cake in accordance with GOST. Recipes can be found as in cookbooks, and on the pages of Internet publications.

History of the creation of the cake

"Bird's milk" in accordance with GOST with gelatin and agar-agar was first prepared by the famous pastry chef Vladimir Guralnikov... The prototype of the famous dessert was the Ptasie Mlechko sweets, which were made in Czechoslovakia.

Famous chef team worked for almost a year on the modernization of the cake... The master wanted the soufflé to be more tender, so he decided to use agar-agar. Then this product was practically not used in the confectionery industry.

Several experienced bakers worked on the recipe for the cake layers. They didn't want to use the usual biscuit dough... As a result of their experiments, they managed to obtain a recipe for a dough that bears similarities with classic biscuit and muffin dough.

Cooking delicious cakes

The recipe for the "Bird's milk" cake in accordance with GOST involves the production of two cakes. They are easy to bake, but take time to cool down. The composition of 1 cake contains the following products:

The oil must be removed from the refrigerator an hour before preparing the cakes. Some housewives replace it with cheap margarine, but the taste suffers greatly from this. Beat the soft butter with sugar. Then add eggs, soda and vanilla sugar... When the mass becomes soft and smooth, add flour. After that, beat the dough for about 5 minutes.

For baking the cake, a form with a diameter of 24 to 26 centimeters is most often used. To prevent the dough from sticking, the mold must be greased. vegetable oil or cover with oiled baking paper.

The oven is heated to 220 degrees. The dough is laid out in a mold and baked for 10 minutes. In very powerful ovens, the crust can be baked in 8 minutes. In this way, you need to bake 2 cakes. They should cool on the wire rack for 2-3 hours.

Classic soufflé recipe

"Bird's milk" according to GOST is made on the basis of delicious soufflé... It includes simple products, but all proportions must be observed precisely. To make soufflé at home, you need the following products:

First, you need to soak the agar agar in water. It should stand for 10 minutes and then put the pan on the fire. The mass must be stirred continuously so that it does not burn and lumps form. When the water boils, they begin to pour sugar in a thin stream. At this time, you can not be distracted from the process., since you need to work very actively with a whisk. After a few minutes, the mass will begin to boil and its volume will double. The pot is removed from heat and left on the table for about 15-20 minutes.

Whisk in a separate bowl butter, vanillin and condensed milk. The mass should become smooth and uniform. Then you need to separate the whites from the yolks. Chill the squirrels in the refrigerator. Then they are beaten with citric acid for about 7 minutes. Then they start pouring into sugar syrup and beat the resulting mass. This can take about 20 minutes. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and oil. The mass must be poured into the mold that was used to bake the cakes, and refrigerated to solidify.

Some housewives use split cake molds. They line them with baking paper or cling film... First, the hostesses put the first layer of dough. Then they spread the cream. In order for it to be evenly distributed, the form must be rotated several times along its axis. From above, they are covered with a second cake layer. The setting time of the cream can vary from 2 to 3 hours.

Chocolate frosting and assembly

The composition of the cake "Bird's milk" in Soviet times included icing. At that time, there were no such ornaments that are now found on the shelves of pastry chefs. for poultry milk it is quite simple. The main secret is to use quality chocolate.

The icing is started when the soufflé has set well. To prepare it, you need 100 grams of chocolate and 50 grams of butter. Cooks take dark chocolate, which contains 70 to 90 percent cocoa. It goes better with a sweet soufflé. Chocolate and butter are necessary cut into pieces and put on water bath ... The mass must be stirred so that it becomes homogeneous. When the glaze is ready, you need to cool it down a little.

The dessert form is taken out of the refrigerator. The cake is carefully placed on a flat dish and covered with icing on all sides. You need to use a spatula so that the layer is the same everywhere. After leveling, the cake is refrigerated for 4 hours. After hardening, you can decorate the dessert with strawberries.

Attention, only TODAY!

Classic cake "Bird's milk" in accordance with GOST at home

The well-known and beloved dessert is the Bird's milk cake. Even in Soviet times, whole queues lined up for it, and the recipe was kept in strict secrecy. Yes, and where without a secret ingredient, which at that time was used only in Food Industry and was not accessible to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. So, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and at the spice sellers in the market. The most correct bird's milk cake is prepared according to GOST. Unfortunately, this recipe makes the cake lusciously sweet. Believe me, I have tried these recipes on myself, it is impossible to eat. And therefore I want to offer you a recipe according to GOST, but already converted to a smaller amount of sugar. This soufflé "Bird's milk" turns out to be just as tender and airy. If you are not indifferent to all kinds of cakes, see our other.

Ingredients:

for the cake:

  • 6 yolks;
  • 0.5 tbsp. Sahara;
  • 1 tsp baking powder for dough;
  • 100 g butter;
  • 1 tbsp. flour.

for soufflé:

  • 6 proteins;
  • 380 g sugar;
  • 120 ml of water;
  • 10 g agar agar;
  • 50 g of condensed milk;
  • 150 g of good butter;
  • 1/3 tsp citric acid.

for glaze:

  • 100 g of dark dark chocolate;
  • 75 g butter;
  • 20 g icing sugar.

Homemade bird milk cake recipe

Before cooking: leave all the butter to soften at room temperature. We put the oven to warm up to 200 degrees. A little tip: it is advisable to use a detachable baking dish, so it will be easier to get out ready cake.

Cooking cakes for the "Bird's milk" cake

1. Soak agar-agar in cold water for 2-4 hours.

2. Cooking biscuit cakes. We break the eggs, separate the yolks from the proteins. We cover the squirrels and put them in the refrigerator, we will need them for the soufflé. Put the yolks in a deep bowl, pour 0.5 tbsp. Sahara.

3. Beat with a mixer for 3 minutes.

4. Add butter room temperature, add flour and baking powder for the dough.

5. Stir until smooth. When the flour is mixed with the egg mass, you can beat it with a mixer for another minute to make the dough more fluffy.

6. Grease the baking dish with a small amount of vegetable or butter so that biscuit cake did not burn and lagged well behind the shape.

7. We move the dough into the mold, level it and send it to the oven preheated to 200 degrees for 15 minutes.

8. Cool the finished biscuit and remove it from the mold.

9. Cut into 2 cakes.

Cooking soufflé "Bird's milk"

10. Put butter at room temperature into a deep bowl, add condensed milk here.

11. Beat with a mixer until fluffy.

12. Pour water with agar-agar into a saucepan and put on medium heat. Stir until the agar-agar is completely dissolved, it begins to boil very quickly.

13. Add sugar.

14. Stir thoroughly until the sugar is completely dissolved (important!), Until the mixture begins to boil. When the mixture boils, add 1/3 tsp. citric acid. You cannot overdo it with citric acid, otherwise the soufflé may not solidify. Bring it to a temperature of 110 degrees and turn off the fire.

15. Egg whites pour into a deep bowl, add a pinch of salt and beat until stable peaks (see how to beat the whites correctly). Whisk the whites quickly until the syrup has cooled. For convenience, you can immediately prepare a mixer and beaters, and pour the proteins into the largest mixing bowl (in which we will cook all the soufflé later) and put them in the refrigerator.

16. Pour in a thin stream the freshly boiled sugar syrup with agar-agar, without stopping to beat with a mixer at maximum speed. Protein mass will significantly increase in volume and become denser. Then we slow down and beat for another 2 minutes as Italian meringue.

17. Add in small portions butter with condensed milk, whisking continuously at low speed. The mass will settle slightly and become more liquid, but at the same time there should be a lot of bubbles in it.

18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.

19. Place 1 cake at the bottom of the mold. Pour half of the soufflé.

20. Gently place the second cake on top.

21. Fill in the remaining soufflé.

22. Smooth with a spoon on top. We put it in the refrigerator until the soufflé hardens completely.

23. A properly prepared soufflé freezes quickly, from 20 to 40 minutes. But it's better not to risk it and leave the cake in the refrigerator for an hour.

25. When the soufflé hardens, you can start making chocolate icing for the cake. Into a solid glassware spread out 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar.

26. Put in a saucepan in a water bath, turn on low heat.

27. Stir until the chocolate is completely dissolved. The glaze should not boil, 40-50 degrees is quite enough to dissolve the chocolate.

28. Pour the cake with chocolate icing. We put it in the refrigerator until the glaze solidifies.

29. We take out the finished cake from the refrigerator. We carefully remove the form.

30. Pour boiling water over a large knife, cut the cake.

Most a tasty cake Bird's Milk is ready! Bon Appetit!

Recipes for making cakes at home with a photo

6 o'clock

370 kcal

5/5 (1)

We all know from early childhood the taste of sweets called "Bird's milk". And everyone at least once in his life wondered why these delicate sweets and cakes are called that way.

As you know, no birds give milk. But the legend of "bird's milk" came to us from ancient times, when young girls sent their annoying suitors to the desert for incredible delicious milk birds of paradise. In the end, the "suitors" never returned from this campaign, since they could not get the non-existent and even died of thirst and exhaustion. Precisely because such a dessert is incredibly tasty, the pastry chefs dubbed the sweets and cakes the name "Bird's milk".

Today, these sweets can be obtained anywhere, but you can also make a bird's milk cake at home and treat your household and guests, which in their eyes will raise you to the pedestal of confectionery skills! Therefore, today we will consider a simple recipe for the bird's milk cake with a photo step by step, which will be as convenient as possible for beginners, and also watch a video that explains in detail how to make the bird's milk cake at home. For the indicated amount of ingredients, I got a cake weighing more than 2 kilograms.

Kitchen appliances and utensils: 3 deep dishes (bowls or pans), mixer, knife, baking dish (detachable), 2 pans, baking paper, spatula.

Ingredients

How to choose the right ingredients

One of the cooking options is Bird's Milk cake on agar-agar... It is thanks to this ingredient that the cake turns out to be so delicate, light and at the same time quite elastic. For pouring, I use dark chocolate, both in pure form and adding it to icing or ganache.

Step by step cooking

Cakes


Souffle


Assembling the cake


How to decorate such a cake

Traditionally, "Bird's Milk" is topped with melted chocolate. And how and what to decorate the Bird's Milk cake, you can think of yourself according to the occasion to which it will be served, or the mood.

With whipped air cream for the Bird's milk cake with various food coloring and a pastry sleeve, you can create any pattern on the surface of the cake or leave a congratulatory inscription. You can also create a composition of fruits or nuts.

How to serve a cake like this

The cake is served to the table for dessert, pre-cut into the required number of pieces, which are then laid out on the guests' plates.

In order to cut the soufflé cake as accurately as possible, it is necessary to heat a sharp knife in hot water, make the cut in one continuous motion, then wipe the knife well and repeat the procedure in the same way for the next cuts.

The cake is washed down with tea to taste, coffee or any other desired drink for dessert.

Video recipe for the classic cake "Bird's milk"

I have provided you with a description of how to make Bird's milk cake at home, and you can also watch the video with the recipe step by step cooking presented below.

https://youtu.be/ECowvbBLobc

  • If the cakes are slightly larger than the desired size, trim and trim them immediately hot to the required diameter using a knife or the same baking dish.
  • If the soufflé is hard to level, soak the spatula you are leveling with hot water.

Possible other cooking and filling options

In addition to classic cake"Bird's milk", the recipe with a photo of which we reviewed in detail today, you can also make the "Bird's milk" cake. If you have any difficulties with the production of agar-agar - do not despair, but find out how to do it. Perhaps in this recipe you will find a way out for yourself.

You can use pure melted chocolate for pouring the cake, chocolate icing made from chocolate and butter or ganache. And in addition to muffin cakes, many also use biscuit. The amount of added sugar can also vary according to taste, in this recipe I have already reduced it by 100 grams, since it turns out to be very sweet with all the amount.

I hope you liked the recipe with the photo of the most delicious Bird's Milk soufflé cake presented today? If you decide to make such a cake, then it will be useful for everyone to learn about your experience in the work done. Share your experiences, tips and possible improvements in comments!

This is one of the legendary bird's milk cake recipes. It's just a miracle!

Cook, call guests, relatives, friends and treat with this delicious cake.

Ingredients

For the test:

✓ yolks - 7 pieces;

✓ a glass of flour;

✓ 100 grams of butter;

✓ sugar - 1/2 cup;

✓ a pinch of vanilla;

✓ a teaspoon of soda slaked with vinegar (you can replace it with baking powder).

For soufflé:

✓ 20 grams of gelatin;

✓ proteins - 7 pieces;

✓ a glass of sugar;

✓ butter - 170 grams;

✓ condensed milk - 250 grams;

✓ citric acid on the tip of a knife.

For glaze:

✓ dark chocolate - 150 grams;

✓ cream - 180 grams;

✓ sugar - 30 grams;

✓ oil - 30 grams.

Recipe

As you already understood, judging by the ingredients, we need to separate the whites from the yolks.

We will use the whites for the soufflé, and the yolks for the dough.

Chill the squirrels in the refrigerator.

Add sugar, vanilla to the yolks and beat until white. While whisking, add room temperature butter.

Combine flour with baking powder. If using baking soda, add directly to the dough.

Add flour to yolks and butter. Knead the dough.

Line a baking dish with baking paper and lay out the dough. Smooth the dough all over the surface.

Place in an oven preheated to 200 ° C for 17-20 minutes.

Meanwhile, while the cake is baking. Pour 0.5 glass of water over the gelatin. Not boiling water, but room temperature. Leave the gelatin to swell.

We check the readiness of the cake with a match, if dry, then ready. Take it out of the oven and refrigerate.

While the cake is cooling, prepare the soufflé. To do this, beat the soft butter until white with a mixer. Continuing to beat, add condensed milk.

Optionally, set aside a couple tablespoons of the cream for decorating. Leave the cream at room temperature.

Put the gelatin, which is already swollen, in a saucepan and add 125 grams of sugar to it.

Put on fire and heat, but not bring to a boil 60 degrees will be enough. And leave to cool.

Whisk the whites straight from the refrigerator in a mixer until fluffy. Continuing to beat, add 125 grams of sugar, citric acid on the tip of a knife and vanilla.

Also, without stopping whisking, pour in a thin stream of gelatin, which has cooled slightly.

Reduce the whipping speed of the mixer to medium, and gradually add the butter cream that we prepared earlier.

Divide the cake in half, this can be done with a knife or thread.

We put one cake in a split form, in which we previously baked, put half of the soufflé on top, then the second cake, and on top of the soufflé that remains.

Send the cake to the refrigerator for 1.5-2 hours.

After the specified time, you can start preparing the glaze: pour cream into a saucepan, add sugar, put on fire, heat until the sugar is completely dissolved.

In a bowl, grind the dark chocolate separately (or it can be chocolate coins), fill it with hot cream.

Stir until the chocolate is completely dissolved. Add butter and grind until smooth for another 4-5 minutes.

Remove the cake from the mold, pour the icing on it. cooled to 30 ° C, and spread evenly over the entire surface.

Send the cake to the refrigerator for 1 hour.

Garnish with a cream of your choice, set aside. Or you can simply decorate with glaze. Imagine!

Bon Appetit!