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Colored bird milk cake. "bird's milk" (cake) according to GOST: recipe, composition and cooking features

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

History of creation

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

Cakes for the "Bird's milk" cake

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

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

In order to prepare the cake, you must:

  1. Beat melted butter with sugar. In order for the oil to melt well and become soft, it must be removed from the refrigerator 2 hours before cooking. If you don't have two hours, you can cut the butter into very small pieces and leave on the board for 10 minutes. During this time, it will have time to melt slightly. Beat butter with sugar with a mixer on medium speed.
  2. Add vanillin and eggs to the mass, beat until tender.
  3. Pour in the sifted flour, beat for 2-3 minutes, and then knead with a spoon until tender.

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

The recipe for the cake "Bird's milk" according to GOST

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

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

It is extremely difficult to prepare a soufflé the first time, because there are many pitfalls in the Bird's Milk cake. The classic recipe in accordance with GOST provides for soaking agar-agar, and then heating it to a certain temperature. To make a soufflé you need:

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

Then place one crust in a split cake pan. Pour half of the soufflé, put another cake on top, pour the other half of the soufflé. Set aside for several hours in the Bird's Milk refrigerator. The cake is ready in accordance with GOST!

Gelatin recipe

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

In order to make a cake with gelatin, you can use the agar recipe, but replace it with 20 grams of gelatin. It should also be soaked in 150 ml of water for several hours.

It should be borne in mind that a cake with gelatin hardens for several hours longer than with agar-agar.

Vodka recipe

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

Ingredients for soufflé:

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

In order to prepare a soufflé, you must:

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

There is such unusual recipe cake "Bird's milk". The cake is ready in accordance with GOST! When serving, the soufflé can be poured over with cherry or

Colored cake with three layers

Bird's milk cake (GOST USSR) was originally a classic white cake. Today, both confectioners and housewives are trying to change recipes and introduce something new. For example, it has become fashionable to prepare "Bird's milk" from three layers instead of two or one. For this, three different colors of the soufflé are used. Cooked by classic recipe the soufflé is laid out in three cups, gel is added to each food coloring... The cake turns out to be very interesting in appearance, and the taste hardly changes, except that the dough becomes a little more.

How to decorate

The bird's milk cake was most often decorated with chocolate icing in accordance with GOST. knew neither mastic, nor marzipan, nor marshmallows. But today grocery and pastry shops offer a huge amount of jewelry for confectionery... Therefore, even home cake can look like a restaurant.

  • Decorating with chocolate icing and marshmallows. Heat 190 ml cream and sugar in a saucepan until sugar is completely dissolved. Remove from heat, add pieces of dark or milk chocolate, and then stir until the chocolate turns into a liquid mass. Add 30-40 grams of butter, stir for a few more minutes. Leave the icing to cool for 5 minutes, pour the icing over the cake. Put in the refrigerator for 15 minutes, sprinkle with small marshmallows on top. Put in the refrigerator until it solidifies completely.
  • Decorating the cake with mastic. Mastic is widely used today in the confectionery business. After all, you can mold anything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled out rather thinly so that it does not spoil the taste of the cake), you will need about 400-700 grams. Mastic can be painted or you can buy already colored. Coated cakes are usually decorated with edible glitter and sprinkles. In order to glue them, you need to use special confectionery glue.

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

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.

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.


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 of just cooked 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 like an 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 icing 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 on water bath, turn on low fire.


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!


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 butter, vanillin and condensed milk in a separate bowl. 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 begin to pour into the 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. The poultry milk chocolate frosting is pretty 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 in a 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!


Ingredients:

  • vanillin - 1 sachet;
  • baking powder - 4 grams;
  • eggs - 5-6 pieces;
  • flour - 140 grams;
  • oil - 80 grams;
  • granulated sugar - 100 grams.

For the cream soufflé:

  • butter - 135 grams;
  • granulated sugar - 200 grams;
  • boiled water - 100 grams;
  • instant gelatin - 15 grams;
  • citric acid - 0.25 teaspoon;
  • condensed milk - 200 grams.

For the icing fudge:

  • granulated sugar - 25 grams;
  • cream or milk - 140 grams;
  • butter - 25 grams;
  • dark chocolate - 120 grams.

Bird's milk cake in accordance with GOST. Step by step recipe

  1. Separate the whites from the yolks. If you have large selected eggs, then you will need 5 of them, if medium and less - 6 pieces. We send the proteins to the refrigerator, they will be used for the cream.
  2. Combine the yolks with granulated sugar, vanilla and beat with a blender until light fluffy foam.
  3. Then add softened butter and continue whisking at high speed. Only the butter should be well soft. You will get a delicate creamy mass.
  4. Sift flour and mix with baking powder. Pour into the egg-oil mass and stir with a spatula until smooth.
  5. We shift the dough with a spatula or spoon into a mold covered with parchment and level it. I have a shape with a diameter of 23 centimeters.
  6. We put in an oven preheated to 200 degrees for 17-20 minutes.
  7. Leave the finished cake until complete cooling: it must stand for at least 4 hours.
  8. Pour gelatin cold boiled water, leave to swell.
  9. Cooking classic cream for this cake: with a mixer, beat the softened butter until white splendor.
  10. Without stopping whisking, add the condensed milk. When there is a beautiful, lush, homogeneous mass - the cream is ready.
  11. Set aside about 2 tablespoons from the butter cream for decoration.
  12. We transfer the swollen gelatin to a saucepan, add 100 grams of sugar, stir, put on a small fire and, stirring constantly, heat the liquid to 60 degrees. We remove from the fire. If you do not have a thermometer, the required water temperature can be determined as follows - a slightly noticeable steam will only appear, or the water will be hot to the touch, but bearable: that is, you can hold your finger. The sugar in this syrup must dissolve.
  13. We take the proteins out of the refrigerator and beat them with a mixer at high speed until fluffy, add citric acid: you will immediately see how they begin to thicken.
  14. Continuing to beat, slowly add sugar (100 grams), and then pour in the dissolved gelatin in a thin stream. You will notice how the lather starts to turn jelly and fluffy.
  15. Reduce the mixer speed to medium and add in small portions butter cream, beat until smooth.
  16. The cooled biscuit is cut lengthwise into 2 parts.
  17. Put one half of the cake into a split form, in which it was baked, pour half of the cream on top, level it with a spatula, cover with a second biscuit and pour over the remaining soufflé. Level the top of the cream with a spatula. Another little advice from me: lay out the cakes with the cut up.
  18. We put the form in the refrigerator to stand for 2 hours, until the cake solidifies.
  19. When the Bird's Milk cake has solidified, prepare the icing - combine the cream, granulated sugar, put it on the stove, heat it up, stirring constantly, until the sugar dissolves. Pour hot milk mixture into chopped chocolate and stir until smooth. You should have an elastic, shiny chocolate mass. Add oil and mix everything again. Chocolate icing need to cool slightly (not completely) before applying to the cake. Because it gets thicker as it cools.
  20. With a thin knife we ​​carefully pass along the inner edge of the form, separating the cake. We take it out and transfer it to a dish.
  21. Pour with lukewarm glaze and level with a spatula or knife. It should stand for another hour in the refrigerator, until it hardens.
  22. Decorating "Bird's Milk" butter cream(which we put aside earlier) with a pastry bag.

The most delicate bird's milk cake prepared in accordance with GOST is ready! You bite off a little, and it melts in your mouth, leaving a delicious aftertaste! Everyone will like this dessert, be sure!

Although since childhood I did not understand where the milk comes from, but still I have always loved sweets and a cake with this name. It is so tender and sweet, it just melts in your mouth and you don't feel at all that you have eaten not even the first bite. The whole secret is that"Bird's Milk" soufflé cake, as on the recipe with the photo below, has a lot of butter in its composition, and from this it turns out to be very tender. And it's not that hard to make, especially the dough and frosting. But with a souffle, you need to do everything right. Bird's Milk Recipe - This is a classic cake recipe which I associate with photo , forever hanging in my grandmother's kitchen, but it also has several different variations. But they mostly differ only by adding different ingredients for taste in the soufflé itself, so look at my version, and you will be able to make cake "Bird's Milk" and other recipes with step-by-step photos.

Bird's Milk cake with agar-agar

Kitchen appliances: mixer, spoon, cake molds of different diameters, baking sheet, oven, stewpan, bowls.

Ingredients

Cooking process

First step

  • yolks;
  • 70 g butter;
  • baking powder;
  • 70 g sugar;
  • flour.

Second phase

  • 100 g butter;
  • condensed milk;
  • 270 g sugar;
  • agar-agar;
  • 100 ml of water.

Third stage

  • cream;
  • chocolate.

Video of the recipe for making the "Bird's Milk" cake with agar-agar at home

There are quite a few different details in the recipe, so,in order not to be mistaken anywhere, watch this video and find out how make bird milk cake ". So you will see how to make a soufflé, make Bird's Milk cream for the cake and frosting to it.

How to decorate the Bird's Milk cake

It is very convenient to draw on the frozen soufflé and icing, so you can decorate the cake as soon as you come up with it. Take a pastry bag with colorful cream or just white chocolate and draw patterns, flowers or write congratulations. Draw different animals or cartoon characters if making a cake for kids. Or simply garnish it with white or dark chocolate pieces, candy, or cookies. Anything you come up with can be done with this cake.

  • The crust should be smaller than the cake tin so that the soufflé can be poured evenly.
  • Do not hesitate to pour over the soufflé, as it hardens very quickly.
  • Do not use the ingredients while they are hot, let them cool until they are warm so as not to spoil the cake.

What to serve with

It is customary for us to serve cakes with hot drinks. It is this cake that I love to eat with black coffee, and my husband always prefers tea. Children can cook cocoa for it or hot chocolate, the main thing is not to overdo it with sweetness. You can simply pour a glass of compote or juice, or grab a soda from the store.

Other options

If you don't have agar in your kitchen, you can replace it and make it easily, and it will be just as good. And at the same time, the soufflé itself can be made with chocolate, coffee or honey, if you make another cream for it. Or even make and get a taste from childhood. If you miss your favorite sweets, then it is not so difficult to prepare them yourself, if you only want to.

Did you make a cake? Is the soufflé tender and sweet? How did you decorate it and what did you serve it with? Let us know all this in the comments.