Hen 

Chocolate icing for bird milk recipe. "bird's milk" - cake according to GOST: recipe, ingredients and cooking features

« bird's milk"- one of the most delicious, delicate and legendary cakes. Its creamy layer of airy soufflé captivates from the first bite. No wonder the cake was so scarce and popular in the USSR! Meanwhile, making the Bird's Milk cake at home is not at all difficult, especially if there is a step-by-step recipe with a photo. The Ghost recipe has long been declassified, and you can experiment with it: add a gelatinous solution for a mirror shine to the chocolate icing, play a little with proportional ratios of ingredients , the thickness of the crust and the amount of soufflé. Of course, the soufflé deserves special attention. But there will be no problems with it either, since the soufflé is prepared on gelatin, and not on agar-agar. The proposed thickener is quite simple to use and even an inexperienced culinary specialist can cope with the rapid formation of the cake.

This festive and spectacular cake is perfect for celebrating an anniversary. Give yourself and your dear people wonderful moments of joint tea drinking and a worthy cake under the fabulous name "Bird's milk".

Ingredients

for the test:

  • yolks 3 pcs.
  • butter 150 g
  • sugar 150 g
  • flour 220 g
  • baking powder 1.5 tsp
  • vanillin to taste

for soufflé:

  • proteins 3 pcs.
  • gelatin (soufflé) 30 g
  • sugar 500 g
  • butter 250 g
  • condensed milk 120 g
  • water 10 tbsp. l.
  • citric acid 1/3 tsp
  • vanillin to taste

for glaze:

  • sour cream 100 g
  • sugar 100 g
  • cocoa 3 tbsp. l.
  • butter 3 tbsp. l.
  • gelatin 10 g
  • water 4 tbsp. l.

How to make Bird's milk cake

  1. Turn on the oven and set the temperature to 180 degrees. For the dough, grind soft butter until creamy. Add sugar and yolks to it. Beat the mixture until the sugar dissolves.

  2. Pour the sifted flour, vanillin and baking powder into the dough. Whisk the ingredients in an airy motion.

  3. Line a square baking dish with parchment paper and butter or butter. Line the dough to shape.

  4. Bake the cake until tender at 180 degrees, 30-35 minutes is enough. Take the finished cake out on the table with paper and immediately cut off at the edges, cutting off 1.5 cm on each side.

  5. Cool the crust completely. Make a soufflé while it is cooling. To do this, soak gelatin in 5 tablespoons of cold boiled water.

  6. Boil a syrup with 400 g of sugar, 5 tablespoons of water and citric acid. The syrup is cooked for 10-12 minutes with a low boil. The finished syrup will turn slightly white and bubble, and a small sugared crust forms on the sides of the pan.

  7. Dissolve the soaked gelatin in a water bath (do not overheat the gelatin solution) and add it to the boiling syrup. Stop heating. The mass will foam and increase in volume.

  8. Whisk the whites with the remaining 100 g of sugar and vanilla. The foam should be firm and firm.

  9. Butter, previously softened, rub with condensed milk into a tender mass.

  10. Into the whipped whites in a thin stream, add the gelatin syrup. Beat the mixture until cooled. Cooled down protein cream add to the buttered portion of the soufflé. Stir the finished soufflé until smooth.

  11. Cut the cooled crust into two horizontal pieces, forming two equal layers for the cake. Put the first layer of the cake in a square shape, in which it was baked. Do not forget to completely cover the form with cling film.

  12. Spread half of the soufflé over the cake pan. Pour some more into the free space along the edges of the cake. Cover the soufflé with a second layer of crust and pour the rest of the soufflé over the cake.

  13. Chill the cake in the freezer for 40-60 minutes. Prepare the chocolate frosting. To do this, soak gelatin in cold boiled water... Whisk sour cream, melted butter and cocoa until creamy. Boil chocolate cream and simmer it for 5 minutes at a low boil. Dissolve the gelatin without boiling. Pour the gelatin solution into the chocolate icing and stop heating. Stir the finished glaze and cool to 30-32 degrees.

  14. Remove the cake from the mold and cover with icing. Decorate the top chocolate chips or a pattern.

Today I am fulfilling my first order - I am sharing with you the recipe for the classic cake Bird's milk in accordance with GOST. Incidentally, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turned out, there is nothing difficult in preparing this delicious cake with a crisp white soufflé, thin muffin cakes and chocolate icing. By adhering to the recipe, you, too, can easily repeat the process and sincerely enjoy the desired result.

I will not delve into the history of this famous and popular (and to this day, by the way) cake for a long time. I'd better tell you a little about the essence of its preparation. Today you can find the most different recipes bird's milk cake - it is prepared even on semolina, while some cooks use gelatin instead of agar-agar, add a huge amount of chicken eggs. The cakes, which in the original are prepared on butter-whipped (muffin) dough, are replaced with a biscuit.

Meanwhile, in the composition of a real cake, Bird's milk should be a snow-white soufflé, which is made on the basis of well-beaten egg whites, brewed with hot syrup on agar-agar. Butter cream is added there and sweet condensed milk- it is he who makes the soufflé creamy and tender.

To make the Bird's milk cake in accordance with GOST and you get it the first time, I deliberately made a very large (40 pieces) number of steps. Do not be alarmed - it will be easier and easier when you can clearly see and read everything in detail. I almost forgot to say one more thing: this cake uses just a huge amount of sugar - 560 grams. If you want, you can try to shorten it, but frankly, I have not tried and will not even try. Yes, the finished cake (weighing about 1 kg 400 grams) turns out to be sweet, even very sweet. Although the children unanimously said that they definitely did not need less sugar. Not surprisingly, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Cake dough:

Souffle:

Chocolate glaze:

Cooking a dish step by step with a photo:


The recipe for the classic Bird's milk cake includes quite affordable ingredients (well, if only there can be problems with the agar in the acquisition). For the cakes, take premium wheat flour, two large chicken eggs (I have 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). For the soufflé, we need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if your eggs are small, take 3 proteins, you won't be mistaken), drinking water, butter, condensed milk with sugar, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, make the chocolate icing using dark chocolate and butter. 75 grams of chocolate is enough to cover, but I used 90 grams to paint the patterns further.


So, we will divide the whole process of making this delicious homemade cake into several stages. First, bake the cakes, then make a soufflé and, finally, fill the finished cake with chocolate icing. The first step is to soak in 160 milliliters cold water 4 grams of agar-agar (these are 2 teaspoons without a slide, that is, under the knife). The original needs 140 milliliters of water, but I added another 20 milliliters to make the cake a little lighter. Leave the soaked agar on the table for about an hour.


In the meantime, we will prepare two sheets of parchment paper on which we will draw a circle around the diameter of the baking dish with a pencil. I have 20 centimeters, but you can take more - then the cake will be wider, but lower. We will bake the cakes on these sheets, just do not forget to turn them over so that the drawing is on the other side.


Now let's start preparing the dough for our Bird, while in the process you can immediately turn on the oven to warm up at 200 degrees (the dough is done very quickly). To do this, put 100 grams of softened butter in a suitable dish (take it out of the refrigerator literally in an hour and a half).



Beat everything with a mixer or a whisk for a few minutes, so that the butter and sugar turn into almost a cream. Then we mix in the oil base one by one. chicken eggs while continuing to beat.


When a homogeneous mixture is obtained, pour 140 grams of sifted wheat flour the highest grade. All that remains is to stir it in to make a homogeneous dough.


In consistency, such a dough resembles a muffin dough (which, in fact, it is). It keeps its shape perfectly, does not spread - like thick sour cream.



Smear the dough along the diameter of the drawn circle (you may not reach the edge a little, since the dough will creep a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cakes will look prettier in the finished cake.


Bake the cakes alternately at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.


Cut the still warm cakes with a knife along the lines that we have drawn in advance with a pencil. Here is a small nuance: if you want the cakes to peep out of the soufflé (from the side) in the finished bird's milk cake, cut exactly along the lines. If you prefer not to see them (only a snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise what to do with the scraps - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).


Next, we move on to preparing a soufflé for the cake. To do this, first we will do butter cream on condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk there.


Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. 4-5 minutes will be enough to beat - let him wait for his turn on the table.


We remember that we soaked agar-agar. We put the saucepan over medium heat and, stirring occasionally, let the liquid boil.


Now we immediately fill in all 460 grams of sugar - only when the agar-agar is completely dissolved, otherwise the soufflé may not solidify. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.


We are waiting for the sugar to completely dissipate, let the mixture boil, stirring constantly. Now it is important not to miscalculate and cook the correct one. sugar syrup... To do this, you can use a cooking thermometer and cook the syrup until it reaches 110 degrees. I don't have such a device, so I learned how to determine readiness by eye. Boil the syrup on a fire slightly below average for 8-9 minutes after it boils (already with sugar).



A test for readiness can be a thin thread that stretches for a spoon when you pick it up from the syrup. Or a soft ball: stir a drop of hot syrup into a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you need its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).



We begin to beat them at a low speed, and when the proteins become cloudy and a light foam forms (after about 30 seconds), pour a teaspoon of lemon juice (or put 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the mixer speed to maximum and achieve the splendor of the proteins. The mass should keep its shape well and not move (as for meringues).



Gradually, you will see how the mass will be strongly compacted and will increase well in volume. In consistency, it resembles the base for homemade marshmallows - just as thick and stable.


Without stopping the mixer (I stop it only to have time to take a photo), we introduce oil cream into the protein base in parts. Only you need to intervene it quickly and at the lowest speed.


As soon as you see that all the cream has intervened, stop whisking immediately. The fact is that further the soufflé will thicken and it will be difficult to put it into a mold. In this case, the mass flows lazily from the rim in a wide ribbon.


It turns out a very decent amount of a delicious creamy protein base for the Bird's milk cake. We work quickly, as it begins to cool down rapidly (agar stabilizes already at 40 degrees).


Fill the cake with half of the souffle mass. If you interrupt it, you will not pour it, but spread it with a spoon because of the density.



Fill the cake with the second half of the souffle mass. At the end, it will already begin to thicken and may not lie quite evenly.


To do this, quickly rotate the form with both hands, without lifting it from the table. The soufflé is leveled under its own weight. We put the cake mold in the refrigerator so that the top of the soufflé grabs and is not sticky. I spent the cake in the cold for about half an hour - the souffle had time to grab so that it could be covered with chocolate icing. If you are not in a hurry, let the workpiece cool down well (a couple of hours is enough).

19.09.2012 01:59

Bird's milk cake - general principles and methods of preparation

Old-timers of the former Soviet Union remember this tradition very well - to bring from the capital of the Motherland a delicacy that was in short supply and very much in demand at that time - the Bird's Milk cake. It was impossible to "catch" it in grocery stores, as the saying goes, "in the afternoon with fire." The queues for him on Novy and Stary Arbat lined up such that they blocked traffic, and they had to be turned around by police squads. And all because the cake patented by Vladimir Guralnik (the chef of the Prague restaurant) was produced in strictly limited quantities, since it was prepared from perishable products.

Of course, this can be seen as an excuse, because now it is sold in stores completely out of line. But why do we need shop cake if many homemade recipes are known. According to its technology, it is simply created in order to cook it on home kitchen... In most recipes, "Bird's Milk" is made from beaten eggs like sweets with a semi-airy mashmellow filling, known since the 30s of the last century. Poland was the first to start producing them under the name ptasie mleczko. Bird's milk cake has a special technology. At the very bottom there should be a layer of baked goods, but not shortbread dough and not biscuit.

The inventors experimented for a long time, and came to the conclusion that better foundation will become a dough that looks like a cupcake. As for the soufflé, then to classic look also did not come immediately. It was made not on gelatin, but using agar-agar, which does not curdle at a temperature of 117 degrees. With a scarce exotic addition, the cake becomes tender and melts in the mouth. In homemade recipes, it is quite possible to get by with gelatin and egg whites, the main thing is to get air soufflé... With the help of modern mixers and blenders, you can whip various mixtures until the creamy mass really becomes the same as in bird's milk.

Bird milk cake - food preparation

In any options for making a cake, we need a certain amount of eggs, milk, cream, butter. Almost all recipes use gelatin - animal glue. It is obtained by digestion from defatted cartilage or veins. That is why the meat "jellied meat" freezes by itself, due to its natural presence in meat broth gelatin. Culinary gelatin- it swells well in warm water plates or leaves (their thickness is only 2-3 mm). To quickly dissolve gelatin, you need to carefully raise the temperature to 45 degrees, stirring the solution.

Cake pigeon's milk - best recipes

Recipe 1. Classic poultry milk with egg soufflé

By the way, "Bird's milk" has very few calories. This recipe, despite its festive look and curvaceous shape, contains practically no cream. Making this cake is much easier than it might seem at first glance. See for yourself.

Ingredients:

Sponge cake: 4 eggs; flour (1 glass), sugar.
Soufflé: eggs (10 pcs), milk (1 cup), sugar (1 ½ cup), gelatin (bag), butter (200 grams), flour (1 spoon).

Cooking method

Fill the gelatin with a glass of cold water. Cooking a biscuit. Beat eggs with sugar, add flour and mix well. Line the oiled form with parchment, pour out the dough and bake for 30 minutes or less. We check the readiness with a torch.

Soufflé: separate the yolks from the whites and grind them with half the cooked sugar, add milk, mix with flour and put on water bath to thicken. Cool the mixture and add soft butter to it, beat with a mixer. Dissolve gelatin completely in water and stir until the lumps disappear. Beat the whites with a mixer until fluffy, adding a pinch of salt. Add the second part of sugar, beat. Add gelatin and continue to beat. Mix both masses and refrigerate until thickened. Cut the finished chilled biscuit lengthwise into two parts. We put the lower part on the bottom of the form, put the resulting soufflé on top, cover with the second part of the cake. Decorate the top with melted chocolate.

Did you have to tinker? But what a result! Real home cake"Bird's milk" is an affordable, no longer in short supply.

Recipe 2. Bird's milk with semolina soufflé

So that the semolina is not felt in the cream - there is little secret... You will definitely want to cook it again if you try it at least once.

Ingredients: margarine (creamy, 100 g), vanillin, eggs (3 pcs), soda, slaked with vinegar, sugar (1 glass), cocoa (2 tablespoons), flour (1 glass).

Cream: butter (butter, 300 grams), vanillin, milk (2 tbsp), sugar (1 glass).

Glaze: milk and sugar, 4 tablespoons each, half a glass of sugar.

Cooking method

Mix cocoa with sugar and vanilla, add margarine, water and put on low heat. It is necessary to ensure that a homogeneous mass is obtained. Drive three eggs into the cooled resulting mass, one at a time, stir thoroughly. Separately mix flour with slaked soda, add to the previous mass. We bake in the oven.

Cream.
And here is the promised secret: grind the semolina on a coffee grinder until you get flour. Now no one will ever guess what the cream is made of. Boil semolina in milk until thickened. Beat the butter and sugar separately, add the vanillin and pour into the porridge. Stir thoroughly. Place the cake in a round shape with a side. We spread the resulting cream on top, put in the refrigerator until it thickens completely.

Glaze.
Mix sugar with cocoa, add milk and bring to a boil, stirring occasionally. Add 1 tbsp. a spoonful of butter. Cool and pour over the cake. Let the cake freeze completely.

Recipe 3: Cake Bird's milk with curd soufflé

Ingredients: cottage cheese (300 grams), gelatin (30-40 gr.), sour cream (400-450 gr.), milk (1 glass), cocoa (4 tablespoons), sugar (1 glass), sugar (4 tablespoons. ).

Cooking method

We will shape the cake from two parts - chocolate and white. To prepare the chocolate layer, fill it with water and leave it to swell. Add 4 tablespoons of gelatin mixed with cocoa, heat until the gelatin dissolves. Pour into a mold and leave to infuse for 25-35 minutes. White layer: fill the gelatin with milk, let it dissolve. Rub the cottage cheese through a sieve, get a pasty mixture, mix with sour cream, add cream, a glass of sugar. Beat the resulting paste until thick. Heat gelatin with milk, mix with the milk mass with a mixer, cool (10-15 minutes). Pour into a mold on top of the first layer and refrigerate for at least 2 hours.

As a rule, the cake is covered with chocolate icing on top. For a holiday or anniversary on the glaze, you can make any drawings or inscriptions. To do this, put the powdered sugar into a paper envelope and sprinkle it on the cake in the form of an ornament or letters.

This tip comes from similar recipe of sweets "bird's milk". In order for the filling to have a more pronounced taste, gelatin can be soaked in fruit juice or compote. As a filling, concentrated milk is used, whipped with a mixer into a thick foam.

By the way, I also tried different biscuits for this cake. In the GOST version, there is a shortbread dough, many confectioners prepare homemade Bird's milk with classic biscuit and impregnate it well, I met the option with almond biscuit ...

And we will bake a cross between shortbread and biscuit cakes. And to be even more precise - we will make a muffin dough on the yolks (anyway, for the soufflé we will need proteins, at the same time we will attach the yolks). Baked with thin cakes and cooled, it turns out to be moderately dense and crumbly, but does not break, like "sand", and is in perfect harmony with a delicate soufflé.

For two cakes 16 cm in diameter, take 80 g of butter room temperature and 80 g icing sugar or sugar. Place in a whipping bowl.

Beat well with a mixer at high speed until the mass is fluffy and light. We can add vanilla extract(1 tsp) or vanilla sugar(10 g).

Add 3 yolks one at a time and beat thoroughly after each.

It turns out like this.

Sift 100 g flour, 0.3 tsp into a separate dry bowl. baking powder and a pinch of salt. Mix well with a whisk.

Add dry ingredients to the egg and butter mixture.

Mix with a mixer at low speed until smooth.

We bake cakes!

Now we take a form 16 cm in diameter (I have a pastry cutter ring), line the bottom with baking paper or place it on baking paper / silicone mat. Half the dough (it is better to weigh so that the cakes are the same!) Spread over the shape as evenly as you can. Most conveniently - with a small curved palette knife, of those with which artists paint in oil. As a last resort, help yourself with a silicone spatula. How am I here.

We put in an oven preheated to 180 degrees for about 15 minutes - until golden brown. The exact time depends on your oven!

We do the same with the second cake. If your oven allows you to bake two cakes at the same time, you're in luck, use this opportunity)

Freshly baked, the cakes are very fragile and should be handled very carefully. As they cool down, they will get a little stronger, but still remain quite brittle, be careful.

While the cakes are cooling ...

... let's make a soufflé!

For it we need one very important component - agar-agar. It is a natural herbal gelling agent. It is obtained from algae. It is considered an analogue of gelatin, only working with agar should be completely different, and products with it have a completely different structure than on gelatin.

Agar-agar can be of different strengths, but I have never seen the degree of this strength somehow indicated, just as I have not seen that on the packages of gelatin they write how much bloom it is (a unit of measure for the strength of gelatin). Unfortunately, you have to learn all this on your own skin.

It should also be borne in mind that agar weakens with a long shelf life. Fresh is stronger. So, buying a lot at once, plan in advance where you will use it, do not let it stagnate.

This time I used agar agar from the Aidigo store, and it is downright armor-piercing, I tell you) Very good. Light, odorless, strong. I recommend it to you with a clear conscience. It is also quite convenient that it is sold in small packs of 10 g. But, by the way, the consumption of agar is small: this package, for example, is enough for as many as three standard bird milk cake!

So, we take 1 tsp. with a slide of agar-agar.

Place in a medium (not small!) Saucepan. Pour 270 g of cold water there. Mix, set aside.

Now we take 180 g of good butter at room temperature and 80 g of high-quality condensed milk (Rogachevskaya still occupies the first place in my personal rating).

Beat them at high speed into a light, fluffy cream. If we use vanilla extract (mine is from here), then add it now (1 tsp). Set aside.

Let's get the whites that we got from the yolks when we baked the biscuits. Proteins, I remind or inform those who do not know, need to be separated very carefully, in a dry bowl, so that not a drop of yolk gets to the proteins. Place the whites in a large bowl and add a pinch of citric acid to them.

Let's prepare the form. It is convenient to make this cake directly on a substrate. We put a ring for assembling a cake (or a shape without a bottom) with a diameter of 18 cm on a substrate and lay the walls with an acetate film or any other dense and even film, not food grade: it is too thin and soft, it will fold down and the cake will not have smooth sides.

We return to our agar.

We put agar with water on fire, bring to a boil. Pour in 430 g of sugar (don't be alarmed, at first I also thought it was a lot, but the soufflé turned out to be not cloying at all, but very balanced, just the way it should be!).

Bring to a boil. The syrup will rise very strongly and boil! This is why you shouldn't take a small saucepan.

We continue to cook the syrup. Actively browning, it will settle slightly, but continue to bubble.

Cook for about 10-12 minutes, to a temperature of 110 degrees (if you have a cooking thermometer) or to the so-called "thin thread", when the syrup is pulled over a whisk or spoon like a thread.

But! Until the syrup has reached the desired consistency and temperature (about 105 degrees or 8 minutes, but this very much depends on what kind of dishes and fire you have), you need to beat the whites into a strong foam.

So the syrup is ready! It was difficult to shoot, but I hope it's understandable: the syrup really reaches behind the whisk with an unbreakable thread. You will see it!

Turn on the mixer again and, whisking the whites at high speed, pour the syrup into them in a thin stream. We try not to pour on the corollas!

The mass brightens and increases in volume right before our eyes!

Beat for another minute or two. The mass continues to increase and strengthen.

Beat until the mass cools down in no case. See, our future soufflé is already wrapped around corollas? You can stop at this stage.

Add our prepared butter cream.

And at low speed with a mixer, mix it into the protein mass.

The mass immediately liquefies, but not too much. Stir until smooth. The soufflé is ready! Left…

... collect the Bird's milk cake!

The soufflé freezes quickly, so we also work at the pace of a waltz. But if everything is ready in advance, do not worry, do not fuss, do everything beautifully, you will have time.

We take out our pre-prepared form with a backing. We put the first cake on the bottom.

Pour half of our soufflé on it. It is advisable to weigh and collect the cake on a scale so that the layers are the same. I did not do this, but it is better to do it if you have everything at hand and you have weighed in advance the bowl in which the soufflé was prepared. Having weighed the soufflé along with the bowl, you just need to subtract its weight and divide the resulting number in half.

We put the second cake. He is slightly pressed into the soufflé on its own, I did not have to help him.

And pour out the second part of the soufflé.

Everything! In this form, we put the cake in the refrigerator or freezer and keep it there until the soufflé grabs. This will happen quite quickly, but it is better to hold it longer, at least an hour, or you can do all two. After the specified time ...

In Soviet times classic cake Bird's milk was in great demand, it was prepared according to the GOST criteria, such baked goods were not made at home. A culinary masterpiece was baked only in a certain amount, therefore it was a rare, scarce commodity, belonged to the legendary cakes. There are many recipes for Bird's milk with vivid photos.

How to make Bird's milk cake

When planning to cook a cake at home, you should take into account the peculiarities of its baking. Here are some tips on how to make Bird's milk at home:

  1. The dough is prepared as for a cake.
  2. It is necessary to beat the gelatin with eggs for a long time to achieve airiness.
  3. The top of the cake is poured with a chocolate layer, you can make an inscription or drawing with cream.
  4. To make the filling brighter in taste, soak the gelatin in juice or compote.

Souffle

The main components from which the airy soufflé Bird's milk is made are gelatin and egg whites. Modern culinary experiments have led to the fact that soufflé can be different types... Here are some options for the toppings for a cake called Bird's milk:

  • traditional egg whites;
  • dietary curd;
  • creamy;
  • cream soufflé;
  • chocolate;
  • fruit.

Glaze

Many cakes without icing do not look as delicious or pretty. A Few Tips for Cooking chocolate glaze for Bird's milk:

  1. Its consistency should be similar to sour cream.
  2. If the cake is too sweet, you can pour lemon juice into the icing.
  3. It will be softer if you add more oil.
  4. It is recommended to add food coloring to add color to the glaze.

How to decorate Bird's milk cake

You can decorate the prepared cake in any way, like others. culinary products... For this can be used, for example, chocolate, icing, cream, fruit or biscuits. Every hostess can be creative. Here are some options for decorating a cake:

  • chocolate patterns;
  • cookie decoration;
  • fruit decor; to
  • cream patterns.

Bird's Milk Cake Recipes

Sweet tooth lovers can treat themselves to homemade cakes called "Bird's Milk". They are made with a soufflé filling, custard or interlayers using semolina. To make a cake quickly and not forget anything, you need to prepare and measure all the ingredients in advance.... Bird's milk will turn out beautiful, you will certainly want to save the photo in your family album.

According to the USSR GOST

  • Time: 50 minutes.
  • Servings Per Container: 6.
  • Calorie content of the dish: 360 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

According to GOST, bird's milk is a baked product that has been prepared in accordance with product quality standards. Feature in the manufacture of cake - quick baking(only 10 minutes) at a high temperature of 230 degrees. The ingredients of the soufflé are divided into groups, mixed separately, and at the end of cooking, everything is combined together. The cake consists of 4 layers.

Ingredients:

  • butter - 300 g;
  • granulated sugar - 560 g;
  • flour - 140 g;
  • eggs - 2 pcs.;
  • egg white - 2 pcs.;
  • citric acid - 2 pinches;
  • gelatin - 2 tsp;
  • condensed milk - 100 g;
  • vanillin - 2 n.

Cooking method:

  1. For biscuit cakes beat 100 g butter and 100 g sugar.
  2. Break eggs, add flour, knead a thick mass.
  3. Transfer the dough into a mold and send it to an oven heated to 230 degrees for 10 minutes.
  4. Soak the gelatin, then heat it, stirring constantly, add sugar.
  5. Add vanillin and condensed milk to the butter, beat until a fluffy mass is formed.
  6. Whisk whites separately, add citric acid and mix.
  7. Pour in the sugar syrup with care. Stir until the mixture is the desired consistency. Add butter cream and beat with a mixer.
  8. Assembling the cake: cakes and soufflé alternate. Then you need to place the pastries in the refrigerator for 3 hours (necessary for the soufflé to harden).

Granny Emma's recipe

  • Time: 60 minutes.
  • Servings Per Container: 6.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

Grandma Emma's Bird's Milk recipe is high in calories, due to the use of foods with a large energy value... For example, 7 protein-rich eggs are added to the cake. It is noteworthy that the proteins from them go to the soufflé, and the yolks go to the biscuit dough. For a rich taste, condensed milk is added to the filling of Bird's milk, and citric acid is added to add sourness.

Ingredients:

  • flour - 1 tbsp.;
  • eggs - 7 pcs.;
  • granulated sugar - 2 tbsp.;
  • butter - 300 g;
  • vanillin - 1 tsp;
  • baking powder - 1 tsp;
  • gelatin - 20 g;
  • condensed milk - 250 g;
  • citric acid - ¼ tsp;
  • dark chocolate - 150 g;
  • cream - 180 g.

Cooking method:

  1. TO egg yolks add half a glass of sugar and vanillin, beat everything with a mixer, put 100 g of butter.
  2. Place flour with baking powder in a bowl, then stir until smooth. Then add the yolks and knead the dough.
  3. Bake in the form for 15 minutes. The temperature should be 200 degrees.
  4. Soak gelatin in water to swell.
  5. For soufflé, beat 170 g of butter, pour in condensed milk.
  6. The gelatin needs to be heated by adding 125 g of sugar.
  7. Beat the whites with a mixer, adding citric acid, vanillin and 125 g of sugar to them.
  8. Then it is necessary to slowly pour in the gelatin and the mass of oil.
  9. Collect the cake, alternating shortcakes and soufflés, and refrigerate.
  10. For the glaze, pour the remaining sugar into the cream, heat to dissolve.
  11. Pour cream into a bowl of dark chocolate, add butter and stir.
  12. Pour the mixture over the cake and put it in the refrigerator to set the frosting.

Bird's milk cake from Julia Vysotskaya

  • Time: 40 minutes.
  • Servings Per Container: 6.
  • Calorie content of the dish: 330 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

The recipe for poultry milk at home with a minimum amount of ingredients is offered by Julia Vysotskaya. Her baked goods always turn out beautiful, the photo is often found in cookbooks... In this recipe, the pastry chef for the cake uses a small amount of ingredients, focuses on the number of eggs - there are 10 of them. It turns out very tasty.

Ingredients:

  • eggs - 10 pcs.;
  • flour - 150 g;
  • granulated sugar - 390 g;
  • gelatin - 24 g;
  • milk - 130 ml;
  • butter - 180 g.

Cooking method:

  1. Stir 4 eggs with 200 g of sugar, add 140 g of flour.
  2. Pour the dough into a mold, then bake in the oven for 30 minutes.
  3. Separate the yolks, add half the sugar, milk and flour to them, mix. Place the mixture on fire to thicken. Cool under the lid.
  4. Put butter in the resulting mass and mix.
  5. Dissolve gelatin in water and heat.
  6. Beat the whites to form a fluffy foam, slowly adding sugar.
  7. While stirring, pour gelatin into the proteins.
  8. Add cream to the mixture and stir until smooth.
  9. Slice the sponge cake longitudinally. Put half of the crust on the dish, pour the soufflé layer, then place the other half. Ready cake put in the refrigerator.

With agar agar

  • Time: 30 minutes.
  • Servings Per Container: 6.
  • Calorie content: 366 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

Bird's milk cake recipe may include agar agar as an ingredient. This substance is made from algae and is especially appreciated by confectioners. However, it quickly solidifies, which complicates the process of making soufflé. It is necessary to quickly prepare all parts of the cake, and have time to quickly collect the Bird's milk dessert before the agar-agar finally solidifies.

Ingredients:

  • butter - 300 g;
  • granulated sugar - 560 g;
  • egg - 2 pcs.;
  • flour - 110 g;
  • baking powder - 0.5 tsp;
  • agar agar - 2 tsp;
  • vanillin - 1 pinch;
  • condensed milk - 100 g;
  • lemon juice - 1 tablespoon

Cooking method:

  1. It is advisable to soak agar-agar overnight.
  2. Combine 100 g of melted butter with 100 g of sugar, beat for a long time –3-5 minutes.
  3. Add yolks, add flour, baking powder and knead the dough.
  4. The dough must be divided into two and baked separately at 210 degrees.
  5. For the filling, beat the butter, condensed milk, vanillin.
  6. Place the container with agar-agar on the stove, bring to a boil, then add sugar. When foam forms, turn off.
  7. Beat the whites with lemon juice until a thick foam forms.
  8. Pour the syrup into the whites.
  9. Add cream, stir.
  10. Assembly: alternate cakes and soufflés. Then the bird's milk should freeze in the refrigerator.

With gelatin

  • Time: 60 minutes.
  • Servings Per Container: 6.
  • Calorie content of the dish: 350 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

You can make Bird's milk using a small amount of gelatin. This ingredient is more readily available than agar-agar: it is inexpensive and you can find it in any store.... A definite plus - it freezes slowly. This allows you to safely assemble the cake from the prepared parts, without fear that the soufflé will quickly harden and it will not be possible to give it the desired shape.

Ingredients:

  • butter - 130 g;
  • eggs - 3 pcs.;
  • granulated sugar - 2 tbsp.
  • flour - ¾ st.;
  • sour cream - 3 tablespoons;
  • soda - 1/3 tsp;
  • cocoa powder - 2 tablespoons;
  • gelatin - 1 tablespoon;
  • citric acid - 1 sc.

Cooking method:

  1. Mix 100 g butter with half a glass of sugar, add yolks and slaked soda.
  2. Add flour and knead. Put the dough in a mold, bake for half an hour, the heat should be medium.
  3. Soak gelatin.
  4. Put the container with gelatin on fire so that it dissolves
  5. Beat the whites of the eggs, add citric acid, sugar, continuing to stir.
  6. Pour gelatin into the protein cream.
  7. For the glaze, let the sour cream and sugar boil, add cocoa and vanillin, cool and put in the butter.
  8. Assembly: cake, then soufflé (lay out in several steps according to the diameter of the cake), cover with a layer of chocolate glaze on top.

With semolina

  • Time: 40 minutes.
  • Servings Per Container: 6.
  • Calorie content: 388 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

Semolina is a versatile ingredient. It often replaces flour. Thanks to semolina, you can achieve a greater splendor of the filling. It turns out to be delicate, porous and airy. This recipe no longer makes the soufflé characteristic of Bird's milk. Instead, they cook a special mixture of milk, butter, semolina, sugar and lemon. It turns out sweet filling with a sour note.

Ingredients:

  • eggs - 3 pcs.;
  • butter - 250 g;
  • granulated sugar - 1.5 tbsp.;
  • cocoa - 2 tablespoons;
  • flour - 0.5 tbsp.;
  • baking powder - 1.5 tsp;
  • salt - 1 sc.;
  • lemon - 1 pc.;
  • milk - 1.5 tbsp.;
  • semolina - 1/3 tbsp.

Cooking method:

  1. How to make the dough: mix 100 g of butter, half a glass of sugar and salt with a mixer, beat in the eggs.
  2. Put flour, cocoa and baking powder into the dough and knead.
  3. The cake should be baked for 20 minutes at a temperature of 200 degrees.
  4. Cut the cooled cake lengthwise.
  5. Boil the lemon for 1 minute to remove the bitterness from the rind.
  6. Squeeze out the pulp of the lemon, pass the peel through a meat grinder, then mix and grind them well in a blender.
  7. Add sugar to milk, bring to a boil, add semolina, bring to readiness.
  8. Finished semolina grind with a mixer, put lemon and butter.
  9. Keep the cream in the refrigerator for 20 minutes.
  10. Assembly: place the whole cream between two cakes.

With custard

  • Time: 70 minutes.
  • Servings Per Container: 6.
  • Calorie content: 435 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

If someone doesn't like soufflé, but wants to make Bird's milk, you can make it with custard. The cake will turn out to be more satisfying, nutritious and high-calorie. Its filling is slightly different in the method of preparation: the custard must be cooked in a water bath. It takes longer, and more effort is spent, but it turns out very tasty.

Ingredients:

  • eggs - 7 pcs.;
  • butter - 250 g;
  • granulated sugar - 350 g;
  • flour - 150 g;
  • vanilla sugar - 1 sachet;
  • milk - ½ tbsp.;
  • gelatin - 20 g;
  • citric acid - ¼ tsp

Cooking method:

  1. You need to mix the following components: 100 g each of butter and sugar, 2 eggs, vanillin and flour. Knead the dough, place it in a mold with a diameter of 20-30 cm. Bake for 10 minutes.
  2. Heat the soaked gelatin to dissolve all the crystals.
  3. Beat the yolks with half a glass of sugar, add hot milk and cook in a water bath (it will come out like condensed milk in terms of density). This is how the custard base turned out.
  4. Pour boiling water over 250 g of sugar and stir. Place on the stove, do not stir after boiling.
  5. The syrup should be viscous after 7-10 minutes.
  6. Beat the whites with a mixer, add citric acid.
  7. First, pour in the syrup, and then the gelatin.
  8. Beat butter, then add to it custard base.
  9. Assembly: put half of the cake in the diameter of the mold, pour the cream on it, repeat again.

Without condensed milk

  • Time: 60 minutes.
  • Servings Per Container: 6.
  • Calorie content of the dish: 370 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: high.

If there is no condensed milk, then you can prepare a similar ingredient for Bird's milk yourself. This complicates the entire cooking process a little, but if you stick to the recipe, you will be able to make the filling quickly. The main point is to cook the cream correctly, the taste and appearance of the cake depends on it. It is important to cook it in a water bath, so you get the desired result.

Ingredients:

  • flour - 210 g;
  • granulated sugar - 500 g;
  • egg - 14 pcs.;
  • gelatin - 40 g;
  • milk - 1 tbsp.;
  • butter - 400 g;
  • vanilla sugar - 1 p.;
  • water - 150 ml;
  • dark chocolate(can be replaced with white chocolate) - 150 g.

Cooking method:

  1. Make a biscuit with the following ingredients: 200 g flour, 4 eggs and 150 g sugar. Bake for 20-25 minutes.
  2. Cut the finished cake lengthwise.
  3. Separate the yolks and mix with a glass of sugar until fluffy.
  4. Add flour, milk to the yolks, mix.
  5. Place the mixture in a water bath, bring to a custard.
  6. Beat 300 g of softened butter, adding cream.
  7. Add vanillin and stir.
  8. Soak gelatin and then warm up.
  9. Whisk the whites with a glass of sugar to create strong peaks.
  10. Add gelatin to them, and then cream.
  11. Assembly: place the cake in a split form, then the whole cream, and then again the cake.
  12. Boil the icing from the pieces of chocolate and butter, cover the top and sides of the cake with it.

With chocolate biscuit

  • Time: 60 minutes.
  • Servings Per Container: 6.
  • Calorie content: 440 kcal per 100 g.
  • Purpose: dessert.
  • Cuisine: Russian.
  • Difficulty: medium.

Cocoa lovers can bake a cake homemade, which will have delicious chocolate cakes. Biscuit dough Bird's milk is prepared using cocoa powder. It is worth noting that the soufflé can be either regular, light, or chocolate, for which you will need to add chocolate when preparing the filling. Bird's milk will turn out to be unusual and tasty.

Ingredients:

  • flour - 1 tbsp. l .;
  • egg - 6 pcs.;
  • starch - 1 tablespoon;
  • cocoa powder - 1 tbsp. l .;
  • granulated sugar - 9 tablespoons;
  • baking powder - 1 tsp;
  • gelatin - 20 g;
  • butter - 200 g;
  • condensed milk - 200 g;
  • water - 100 ml;
  • dark chocolate - 150 g.

Cooking method:

  1. Separate the yolks from the whites, mix them with 3 tbsp. l. sugar, add flour, cocoa, starch, baking powder and pour in a little vegetable oil.
  2. Beat the mass with a mixer until smooth.
  3. Bake the crust for 10 minutes in a baking dish at 180 degrees.
  4. Pour gelatin with water.
  5. Beat the butter, add condensed milk in the process.
  6. Pour half of the sugar into the gelatin and place over low heat.
  7. Beat the whites, gradually adding sugar, steady peaks should form on the surface of the mixture.
  8. Pour gelatin to the proteins in a thin stream, add butter cream.
  9. Melt the dark chocolate and add it to the delicate soufflé.
  10. When collecting Bird's milk, you need to put the biscuit on a dish. All the filling is laid out on the cake. To solidify, bird's milk must be placed in the refrigerator for several hours.

Video