Cake pigeon's milk"

A notable sweet invention of the 20th century was the appearance of the bird's milk cake, which was immediately loved by many. Bird's milk is a soufflé cake with a biscuit base covered with chocolate icing. The taste of such a dessert is very delicate and delicate, which is absolutely not boring.

To prepare a real classic "Bird's milk" cake, a prerequisite is compliance with all standards, as well as the presence of agar-agar, without which the cake will not be so tender and light.

Birds' milk preparation step by step recipe with photo

Grind 50 grams of butter with icing sugar and vanilla powder.

Drive in one egg there and stir until smooth.

Add the sifted flour and knead to a medium-thick dough.

Line a baking sheet with baking paper and spread the biscuit dough in a thin layer. Send to a hot oven and bake at temperatures up to 200 degrees, no more than 10 minutes.

Meanwhile, first beat only 200 g of butter, and then pour in the condensed milk and continue.

Remove the finished cake from the oven, cut it off with a frame and place it on a flat surface with it.

Agar-agar, previously soaked in water, stirring occasionally, boil over medium heat until it begins to thicken. Then add granulated sugar and stir continuously until the sugar is completely dissolved and until a light foam forms.

Beat the egg whites until a white, dense consistency, add citric acid and continue beating until firm foam.

Pour warm agar-agar syrup into the proteins in a thin stream, which should be done at the maximum speed of the mixer. In the process, the mass should increase in volume.

Next, add butter cream with condensed milk to the whites and scroll again at high speed. The mixture should turn slightly yellow and slightly runny.

Transfer the finished soufflé into a frame with a biscuit cake, this should be done quickly, without letting the agar sauce cool down, trim and place in the freezer for 15-20 minutes.

While the soufflé is solidifying, melt the chocolate and the rest of the butter.

Pour the prepared chocolate icing over the frozen soufflé, and, tapping the frame, evenly distribute over the surface of the cake. Transfer to the freezer again for 15 minutes.

After complete solidification, gently release the cake from the frame, lifting it to the top, while the soufflé begins to slide and release to the bottom.

Bird's milk cake is ready. Optionally, the surface of the cake can be painted.