Baking

Bird s milk cake – a proven recipe – (Smakota): recipes for delicious dishes

Today we will cook a tender, airy and very tasty dish “Bird’s milk” cake. A very tasty, delicate and light cake, which is a favorite of many. A detailed step-by-step cake recipe will allow even a novice in cooking to create a culinary masterpiece and surprise their loved ones with an incomparably delicious cake.

Bird’s milk cake – ingredients

  • Yolks – from 3 eggs.
  • Sugar – 60 g.
  • Flour – 60 g.
  • Water – 1 tbsp.
  • Vanilla sugar 10 g.
  • Water – 100 ml.
  • Agar-agar – 2 tsp.
  • Sugar – 300 g.
  • Condensed milk – 100 ml.
  • Oil – 200
  • Protein – from 3 eggs.
  • Citric acid is at the tip of a knife.
  • Chocolate – 50 g.
  • Oil – 25

“Bird’s milk” cake – preparation

Beat the egg yolks with sugar, vanilla sugar and water until a light fluffy mass is formed. Add sifted flour, mix gently.

We put the dough in a mold (20 cm) and send it to an oven heated to 180 degrees for 15 minutes.

Pour agar-agar with cold water and leave for 15 minutes.

Beat butter (room temperature) with condensed milk (also room temperature).

Put the agar-agar on medium heat, bring to a boil, add sugar and cook, stirring, for 10-15 minutes, the syrup should not run off the spoon, but should stretch slightly. Remove the pan from the heat.

Beat the whites with citric acid into a strong foam, without stopping beating, introduce the cooked syrup in a thin trickle. The mass will greatly increase in volume. Then add butter cream and mix with a mixer into a homogeneous mass.

Pour the resulting souffle onto the cold cake and leave to harden.

When the soufflé hardens, melt the chocolate with butter in a water bath. When our glaze has hardened, we pour it on the cake. We put the cake in the refrigerator for several hours.

Remove the detachable form and serve the cake to the table.

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