The Bird's Milk cake appeared on the shelves in the early 70s. In Moscow it was sold in the famous Prague restaurant. The chefs kept the recipe strictly secret. Today, according to GOST, any housewife can prepare the “Bird's Milk” cake. Recipes can be found both in cookbooks and on the pages of online publications.
The history of the cake
“Bird's milk” according to GOST with gelatin and agar-agar was first prepared by the famous pastry chef Vladimir Guralnikov. The prototype of the famous dessert was the Ptasje Mlečko candy, which was made in Czechoslovakia.
Celebrity Chef Team I worked on modernizing the cake for almost a year. The master wanted the soufflé to be more tender, so he decided to use agar-agar. At that time, 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 regular sponge dough. As a result of their experiments, they managed to obtain a dough recipe that has similarities with classic sponge cake and muffin dough.
Making delicious cakes
The recipe for the Bird's Milk cake according to GOST involves making two cake layers. They bake quite simply, but they take time to cool. 1 cake contains the following products:
The butter 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. Soft butter needs to be beaten with sugar. Then add eggs, baking soda and vanilla sugar to the bowl. When the mass becomes soft and homogeneous, add flour. After this, beat the dough for about 5 minutes.
To bake the cake, a mold with a diameter of 24 to 26 centimeters is most often used. To prevent the dough from sticking, the mold should be greased with vegetable oil or covered with oiled baking paper.
The oven is heated to 220 degrees. The dough is placed in a mold and baked for 10 minutes. In very powerful ovens, the cake can be baked in 8 minutes. In this way you need to bake 2 cakes. They should cool on a wire rack for 2-3 hours.
Classic soufflé recipe
“Bird's milk” according to GOST is made on the basis of a delicious soufflé. It contains simple products, but all proportions must be strictly observed. To prepare soufflé at home you need the following products:
First you need to soak the agar-agar in water. It should stand for about 10 minutes and then put the pan on the fire. The mixture must be stirred continuously so that it does not burn and lumps do not form. When the water boils, begin to pour in sugar in a thin stream. At this time, you cannot be distracted from the process, since you need to work very actively with the whisk. After a few minutes, the mass will begin to boil and its volume will double. Remove the pan from the heat and leave on the table for about 15-20 minutes.
In a separate bowl, beat butter, vanilla and condensed milk. The mass should become smooth and homogeneous. Then you need to separate the whites from the yolks. Egg whites should be cooled in the refrigerator. Then beat them with citric acid for about 7 minutes. Then they begin to pour it into the sugar syrup and beat the resulting mass. This may take about 20 minutes. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and butter. The mixture must be poured into the mold that was used for baking the cakes and placed in the refrigerator to harden.
Some housewives use springform cake pans. They line them with baking paper or cling film. First, housewives place the first layer of dough. Then they spread the cream. In order for it to be evenly distributed, the mold must be rotated several times along its axis. They cover the top with a second cake layer. The curing time of the cream can vary from 2 to 3 hours.
Chocolate glaze and assembly
In Soviet times, the composition of the Bird's Milk cake included icing. At that time there were no such decorations as are now found on the shelves of confectionery stores. Chocolate glaze for bird's milk is quite simple to make. The main secret is to use quality chocolate.
The glaze begins to be prepared when the soufflé has hardened well. To prepare it you need 100 grams of chocolate and 50 grams of butter. Cooks use dark chocolate, which contains from 70 to 90 percent cocoa. It goes better with a sweet soufflé. Chocolate and butter needed cut into pieces and place in a water bath. The mass must be stirred until it becomes homogeneous. When the glaze is ready, you need to cool it a little.
The form with the dessert is taken out of the refrigerator. The cake is carefully placed on a flat plate 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 placed in the refrigerator for 4 hours. After hardening, you can decorate the dessert with strawberries.
Attention, TODAY only!
You can please yourself and your family with different dishes, but no one will refuse a sweet and tasty dessert that will be prepared with your own hands. Homemade bird's milk cake has many interpretations; recipes vary in both preparation methods and ingredients.
History of the cake
The long history of bird's milk cake suggests that it was popular many centuries ago. Classic recipes for bird's milk cake have come down to us, but, adapting to the modern rhythm of life, they have undergone changes in the recipe. This has become relevant with the development of technical kitchen equipment (bread makers, multicookers, gas and electric ovens). But classics prevail in the making of this dessert.
How to make bird's milk cake according to a traditional recipe?
The dessert itself is a delicate soufflé, which is placed on a sponge cake (there can be several of them - base + top, base + middle + top).
The classic recipe contains the following soufflé ingredients:
- sugar;
- butter;
- eggs;
- cream, milk.
The main ingredients for the sponge cake are:
- eggs;
- flour;
- sugar.
Having such products, you can start cooking to get a tasty and tender dessert.
Bird's milk cake sponge cake
Ingredients:
- Flour – 1 glass;
- Egg yolks – 7 pieces;
- Sugar – 0.5 cups;
- Butter – 100 grams (soft, room temperature).
- Vanilla sugar, baking powder - 1 teaspoon each.
This recipe for bird's milk cake is used with gelatin, but in different versions it also contains agar-agar. Gelatin is a more accessible component to use.
For the soufflé you need:
- Egg whites – 7 pieces;
- Bulk gelatin – 20 grams;
- Butter – 170 grams;
- Sugar – 1 glass;
- Condensed milk – 200 grams;
- Vanilla sugar – 1 teaspoon;
- Citric acid – 0.25 teaspoon.
Having found the necessary ingredients, we prepare the bird's milk cake.
Bird's milk cake step by step recipe:
- Separate egg yolks from whites. Combine the yolks with the specified amount of sugar (half a glass) onto the bird's milk cake layer.
- Beat sugar and yolks until white, add butter. Mix well.
- Mix vanilla sugar and baking powder with flour. Gradually add the resulting mixture to the beaten yolks. To stir thoroughly.
- Prepare a springform baking pan - line the bottom with parchment paper, grease the edges of the pan with butter. Place the dough inside the mold and smooth it out.
- Place the pan with the dough into a preheated oven at 200 degrees and bake for 17-20 minutes. After baking, leave the finished cake in the pan for approximately 20 minutes. After this, release the cake from the mold. Let cool completely. Next, divide the biscuit in half.
- While the cake is cooling, you can start preparing the soufflé for the bird's milk cake.
Pour gelatin with half a glass of water. Leave for 10 minutes. Next, pour into a saucepan, put on fire, stirring, bring to 50 degrees or until the gelatin grains are completely dissolved. Set aside. - Beat the butter until fluffy, add condensed milk. Mix.
- Beat the egg whites with citric acid until stiff foam forms. Add sugar and vanilla sugar. Beat well.
- Without stopping whipping, gradually add the prepared gelatin, then the creamy mass. Mix well. The soufflé is ready. All that's left is to make the cake.
- Place one part of the cake into the pan where the sponge cake was baked. Pour half of the prepared soufflé on top.
- Cover with the other half of the cake and pour in the rest of the soufflé. Place the cake in the refrigerator to harden for an hour and a half.
- Remove the cake from the refrigerator, carefully use a knife to separate it from the sides of the mold, and remove it.
You can decorate with chocolate and whipped cream.
It was a classic bird's milk cake. The following recipes vary as ingredients for making sponge cake or soufflé.
Bird's milk cake according to GOST has a recipe that is similar to the classic version, only the quantity of ingredients taken and the use of agar-agar instead of gelatin differ.
Recipe according to GOST
Cake layers:
- Butter – 100 grams;
- Sugar – 100 grams;
- Flour – 140 grams;
- Egg – 2 pcs.
Souffle:
- Egg white – 2 pcs;
- Sugar – 460 grams;
- Citric acid – ½ teaspoon;
- Agar-agar – 2 teaspoons (replacement – 5 grams of gelatin);
- Butter – 200 grams;
- Condensed milk – 100 grams;
- Vanilla sugar – 1 teaspoon.
Although the layout differs in quantity, the cooking process is no different from the classic version of the cake.
Modern interpretations of bird's milk cake
The use of semolina, fruit or no baking is only part of what can distinguish a classic cake from possible variations.
Bird's milk cake with fruits
The cake is prepared in the same way as in the version with the classic recipe. You can take either one piece of biscuit or two. But the soufflé may have its own peculiarities.
Bird's milk soufflé cake with strawberries and bananas
Components:
- banana - 1 pc.;
- sugar – 100 g;
- bird's milk cake with semolina - gelatin - 20 g;
- eggs – 7 whites;
- butter – 150 g;
- condensed milk – 380 g (one tin can);
- strawberries – 150 g.
Preparation:
The soufflé is made in the same way as in the traditional cake recipe. Only at the stage before pouring the soufflé into the mold are added bananas cut into half rings and strawberries cut in the same way.
Fruit options can be either a banana with strawberries or berries (raspberries, currants, blueberries and others). Bird's milk cake with lemon will also be a highlight of any table.
Bird's milk cake with condensed milk is prepared quite often. Thanks to condensed milk, the souffle is cohesive and elastic and tasty.
Bird's milk diet cake is prepared according to a similar recipe, using a sweetener instead of regular sugar, and no condensed milk is added.
Bird's milk cake with semolina
It is not always possible to find the necessary ingredients for standard cake options in the refrigerator. Semolina will come to the rescue.
For the crust, classic ingredients are used, but on the soufflé side there is a radical change in the recipe.
For semolina soufflé:
- semolina – 130 g;
- milk – 750 g;
- sugar – 160 g;
- butter – 300 g.
Bird's milk cake can be prepared with semolina and lemon. For this you need the zest of 1 lemon.
Preparation:
In order to avoid any signs of semolina in the soufflé, before steaming the cereal in milk, you need to grind it in a coffee grinder to the level of flour.
- Combine milk and sugar, put on fire. After boiling, add semolina. Stirring until it starts to thicken. Remove from heat.
- Remove the zest from the lemon and add to the semolina mixture. Squeeze the juice from the lemon.
- Beat the butter until fluffy, pour lemon juice into it.
- Mix semolina mixture with butter cream. Beat well.
Decoration - melted chocolate, which is poured over the finished cake.
Bird's milk cake with semolina has a simpler recipe that can be repeated many times.
Bird's milk cake made from semolina does not require the addition of gelatin or agar-agar, since semolina itself gives a thickening effect.
The bird's milk cake recipe can be made at home. Having the necessary products and an oven, you can pamper yourself and your family with such a delicacy. But what to do if there is no oven or it does not function as you would like? You can make bird's milk cake without baking, see the recipe below.
Bird's milk cake without baking
Without subjecting the dessert to heat treatment, it is possible if you make it entirely with jelly. You will get a kind of jelly cake.
Ingredients:
- sour cream – 1 liter (fat content 25% or 30%);
- milk - half a liter;
- sugar – 1 glass;
- Bulk gelatin – 50 grams.
- For decoration - 1 chocolate bar (100 grams).
Preparation:
- Pour gelatin into a bowl and pour 100 ml of milk. Stir and let sit for 10 minutes.
- Add sugar to sour cream and beat with a mixer. While whipping, add milk.
- Place the gelatin on the fire and melt. Pour into sour cream mixture.
- Divide the mixture into two equal parts (can be varied). Pour melted dark chocolate into one part and leave the other part alone. Stir the chocolate part well.
- Prepare the form. Pour the required amount of mixture of the same color into it (you can make it in two parts, or you can alternate it in several layers). Place in the refrigerator for 1.5-2 hours.
- When the first layer has hardened, pour the second one. Put it in the refrigerator again. And so on, if you plan to have a cake with several layers.
This dessert may take a long time to prepare, but the final result will definitely please you.
Bird's milk cake can also be prepared in a slow cooker if it is not possible to use an oven.
Bird's milk cake in a slow cooker
To make it easier to prepare a sponge cake in a slow cooker, fewer ingredients are used than in the traditional interpretation.
Required components for the crust:
- egg - 3 pcs.;
- sugar – 6 tbsp. l.;
- flour – 6 tbsp. l.
The soufflé uses ingredients that are part of the traditional soufflé from the first recipe.
To prepare the cake for baking in a slow cooker, you need to thoroughly mix all the ingredients (it is better to use a mixer).
Pour the dough into the buttered multicooker bowl. Set the “baking” mode (or a similar program), the timer for 40 minutes (many models have an automatic calculation of the time for a specific program). After baking, let the cake cool, then remove it from the bowl and form the cake. Decorate with whipped cream or chocolate.
Bird's milk cake without eggs
To make a cake without a single chicken egg you will need:
For the crust:
- sour cream - 1 tbsp.;
- flour – 1 tbsp.;
- sugar – 1 tbsp;
- cocoa powder – 1 tbsp.,
- soda – 0.5 tsp.
For the soufflé:
- milk – 1 tbsp.;
- butter – 200 g;
- semolina – 2 tbsp;
- sugar – 1 tbsp;
- juice of half a lemon.
The process of making the cake is similar to that suggested with semolina. Only the eggs will be missing.
Bird's milk cake with mascarpone
This amazing and delicious version of the cake is easy to prepare if you have the following products:
For the crust:
- classic version of biscuit dough.
For the soufflé:
- Mascarpone cheese – 800 g;
- dessert wine – 4 tbsp. l.;
- water -350 g;
- eggs – 10 pcs (whites);
- sugar – 600 – 700 g;
- lemon juice – 20 ml;
- agar-agar - 10 g.
The crust is baked according to step-by-step instructions.
The soufflé is prepared like this:
- Soak agar-agar in water for a couple of hours, put on fire until completely dissolved with the addition of sugar.
- Beat the whites and add them to the syrup;
- Add wine, Mascarpone, lemon juice to the mixture and beat well (about 1 minute).
The soufflé is ready. Next, form into a cake and refrigerate for an hour and a half. A decoration option would be to fill it with melted chocolate or with mirror glaze.
It is also customary to serve with this glaze,” which has an almost identical soufflé recipe. Only chocolate of different cocoa contents is used.
“Bird's milk” is one of the most delicious, tender and legendary cakes. Its creamy layer of airy soufflé enchants from the first bite. No wonder the cake was so scarce and popular in the USSR! Meanwhile, preparing the Bird's Milk cake at home is not at all difficult, especially if you have a step-by-step recipe with photos. The GOST recipe has long been declassified, and you can experiment with it: add a gelatin solution to the chocolate glaze for a mirror shine, play a little with the proportional ratios of the ingredients , the thickness of the cake 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 with gelatin, and not with agar-agar. The proposed thickener is quite easy to use and even an inexperienced cook can handle the quick formation of the cake.
This festive and spectacular cake is perfect for celebrating an anniversary. Give yourself and your loved ones wonderful moments of sharing tea and a worthy cake under the fabulous name “Bird's Milk”.
Ingredients
for test:
- yolks 3 pcs.
- butter 150 g
- sugar 150 g
- flour 220 g
- baking powder 1.5 tsp.
- vanilla to taste
for soufflé:
- squirrels 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
- 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.
Add sifted flour, vanillin and baking powder to the dough. Using air movements, beat the ingredients until smooth.
Line a square crust pan with parchment paper greased with vegetable oil or butter. Smooth the dough into shape.
Bake the cake until cooked at a temperature of 180 degrees, enough for 30-35 minutes. Take the finished cake out onto the table with the paper and immediately cut along the edges, cutting off 1.5 cm on each side.
Cool the cake completely. While it is cooling, make the soufflé. To do this, soak gelatin in 5 tablespoons of cold boiled water.
Cook syrup from 400 g of sugar, 5 tablespoons of water and citric acid. The syrup is cooked for 10-12 minutes at a low boil. The finished syrup will turn slightly white and bubble, and a small candied crust will form on the walls of the pan.
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.
Beat the egg whites with the remaining 100 g of sugar and vanilla. The foam should be stable and dense.
Grind the butter, previously softened, with condensed milk into a soft mass.
Add gelatin syrup into the whipped whites in a thin stream. Beat the mixture until cool. Add the cooled protein cream to the buttery part of the soufflé. Stir the finished soufflé until smooth.
Cut the cooled cake into two horizontal parts, forming two identical layers for the cake. Place the first layer of cake in the square pan in which it was baked. Don't forget to cover the pan completely with cling film.
Spread half of the soufflé over the crust in the pan. Pour another portion into the free space around the edges of the cake. Cover the soufflé with a second layer of cake and fill the cake with the rest of the soufflé.
Chill the cake in the freezer for 40-60 minutes. Prepare the chocolate glaze. To do this, soak the gelatin in cold boiled water. Beat sour cream, melted butter and cocoa until smooth and creamy. Bring the chocolate cream to a boil and cook for 5 minutes at a low simmer. Dissolve the gelatin without bringing to a boil. Pour the gelatin solution into the chocolate glaze and stop heating. Gently stir the finished glaze and cool to 30-32 degrees.
Remove the cake from the mold and fill it with glaze. Decorate the top with chocolate chips or a design.
Classic cake “Bird's milk” according to GOST at home
A well-known and beloved dessert is Bird's Milk cake. Even in Soviet times, entire queues lined up for it, and the recipe was kept in strict secrecy. And where would we be without a secret ingredient, which at that time was used only in the food industry and was not available to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. Well, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and spice sellers at the market. The most correct Bird's Milk cake is prepared according to GOST. But unfortunately, the cake according to this recipe turns out to be sickly sweet. Believe me, I tried these recipes on myself, it’s impossible to eat. And therefore I want to offer you a recipe in accordance with GOST, but already converted to a smaller amount of sugar. At the same time, the Bird's Milk soufflé turns out just as tender and airy. If you are partial to all kinds of cakes, check out our other cakes.
Ingredients:
for the crust:
- 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 water;
- 10 g agar-agar;
- 50 g condensed milk;
- 150 g good butter;
- 1/3 tsp. citric acid.
for glaze:
- 100 g bitter dark chocolate;
- 75 g butter;
- 20 g powdered sugar.
Bird's milk cake recipe at home
Before starting cooking: leave all the butter to soften at room temperature. Set the oven to preheat to 200 degrees. A little advice: it is advisable to use a springform baking pan, this will make it easier to take out the finished cake.
Preparing cake layers for Bird's Milk cake
1. Soak agar-agar in cold water for 2-4 hours.
2. Prepare sponge cakes. Break the eggs, separate the yolks from the whites. Cover the whites and put them in the refrigerator; we will need them for the soufflé. Place the yolks in a deep bowl, pour in 0.5 tbsp. Sahara.
3. Beat with a mixer for 3 minutes.
4. Add room temperature butter, add flour and baking powder.
5. Stir until smooth. When the flour is mixed with the egg mixture, you can beat for another minute with a mixer to make the dough more fluffier.
6. Grease the baking pan with a small amount of vegetable or butter so that the sponge cake does not burn and stays well behind the pan.
7. Move the dough into the mold, level it and place it in an oven preheated to 200 degrees for 15 minutes.
8. Cool the finished biscuit and remove it from the mold.
9. Cut into 2 layers.
Preparing soufflé “Bird's milk”
10. Place butter at room temperature into a deep bowl, and add condensed milk here.
11. Beat with a mixer into a fluffy mass.
12. Pour the water with agar-agar into a saucepan and place 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 harden. Bring the temperature to 110 degrees and turn off the heat.
15. Pour the egg whites into a deep bowl, add a pinch of salt and beat until stiff peaks form (see how to beat the whites correctly). The whites must be beaten quickly until the syrup has cooled. For convenience, you can immediately prepare the mixer and whisks, and pour the whites into the largest mixing bowl (in which we will later prepare all the soufflé) and put them in the refrigerator.
16. Pour in the just-cooked sugar syrup with agar-agar in a thin stream, continuously whisking with the mixer at maximum speed. The protein mass will significantly increase in volume and become denser. Then reduce the speed and beat for another 2 minutes like Italian meringue.
17. Add butter and condensed milk in small portions, continuously whisking at low speed. The mass will settle slightly and become more liquid, but there should still be a lot of bubbles left in it.
18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.
19. Place 1 cake layer on the bottom of the pan. Pour in half the soufflé.
20. Carefully place the second cake layer on top.
21. Pour in the remaining soufflé.
22. Level the top with a spoon. Place in the refrigerator until the soufflé has completely hardened.
23. A properly prepared soufflé hardens 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 has hardened, you can prepare the chocolate icing for the cake. Place 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar into a durable glass bowl.
26. Place 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 enough to dissolve the chocolate.
28. Pour chocolate glaze over the cake. Place in the refrigerator until the glaze has completely hardened.
29. Take the finished cake out of the refrigerator. Carefully remove the form.
30. Pour boiling water over a large knife and cut the cake.
The most delicious Bird's Milk cake is ready! Bon appetit!
Some memories from childhood can be carried throughout life. Delicate airy soufflé, thin cake and delicious chocolate glaze - this is how most of us remember the Bird's Milk cake. According to GOST of the USSR, it can still be prepared today according to the recipe presented below. The article offers other options for preparing this beloved airy dessert.
A little history
"Bird's Milk" is the first cake in the USSR, for which a patent for an invention was issued in the 80s of the 20th century. The history of the cake began back in 1968, when the Rot-Front confectionery factory produced candies of the same name. However, the cake itself was created only 10 years later, and before that time the pastry chef of the Moscow restaurant "Prague" was only hatching the idea of recreating a tender and fluffy soufflé in a traditional dessert.
For several years, the restaurant's pastry team worked on the cooking technology. And the perfect recipe was found. It turned out that to prepare the cake you do not need gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is to maintain the cooking temperature, because agar-agar must be heated at 117 degrees, no higher and no lower.
This is how the dessert “Bird's Milk”, beloved by many Russians, appeared - a cake according to GOST, which for a long time was a real shortage. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. This same recipe can be reproduced at home.
Secrets of making a delicious cake
The recipe for the Bird's Milk cake in the USSR included sugar molasses, which is not used at home. Therefore, when preparing dessert at home, you must adhere to certain recommendations to achieve the desired consistency and taste of the soufflé:
- Agar-sugar syrup is boiled at home to a temperature of 110 degrees. When the temperature rises to 118 degrees, the syrup begins to crystallize, resulting in a soufflé with grains.
- It is important not to overheat the syrup during the preparation process, since at a temperature of 120 degrees it loses its gelling ability.
- Agar-agar, unlike gelatin, hardens at 40 degrees, so proteins brewed with syrup are combined with condensed milk and butter immediately, without waiting for cooling.
If you follow the technology, even at home you can easily prepare a delicious Bird's Milk cake. The calorie content of the dessert is 392 kcal per 100 grams. The weight of the entire cake according to GOST is 1.6 kg.
Cake recipe according to GOST
Prepared according to a traditional recipe, the cake consists of two layers of cake dough, layered with a delicious tender soufflé. For this structure, hot agar-agar is introduced into the whites whipped into a fluffy foam, thanks to which the mass doubles and becomes airy.
Bird's Milk cake can be prepared at home according to the original, patented recipe. The technology for its preparation is not secret information. To understand how to make Bird's Milk cake with agar-agar, you need to read the step-by-step instructions:
- Baking cake layers from cupcake dough.
- Soufflé preparation.
- Assembly.
- Cake decoration.
Step 1. Recipe for cake layers according to GOST
There are often cake recipes with sponge, shortbread or chocolate cake layers. However, the original recipe for the Bird's Milk cake, according to GOST, involves preparing cake layers from cake dough. It is prepared in the following sequence:
- Using a mixer, butter and sugar (100 g each) are ground until white. Gradually introduce 2 eggs. As a result, the sugar should dissolve completely.
- Flour (140 g) is sifted into the whipped mass and the dough is kneaded.
- The dough is spread on parchment, in two pre-defined circles.
- The baking sheet with parchment goes into the oven for 10 minutes (230 degrees).
- The cooled cakes are removed from the parchment, the excess dough is trimmed off.
- “Bird's milk” (cake according to GOST) is prepared in a springform pan, on the bottom of which one of the cake layers is placed.
After the cakes are ready, you can start preparing the soufflé.
Step 2. Preparing the soufflé
The airy structure and taste of the dessert largely depend on the correct preparation of the soufflé. The recipe for Bird's Milk cake according to GOST assumes the following sequence of preparing the soufflé:
- First of all, you need to soak the agar (4 g) in water (140 ml) for a couple of hours.
- In another bowl, beat butter (180 g) and condensed milk (100 ml).
- The soaked agar is brought to a boil, sugar (460 g) is added and cooked over medium heat until completely dissolved. Next, you need to wait until white foam appears on the surface and remove from heat. The syrup can be considered ready when a “thread” stretches behind the spatula.
- Whip two whites into foam with citric acid (1/2 teaspoon). Then agar-sugar syrup is introduced into them in a thin stream.
- Lastly, the condensed butter cream is added at low mixer speed.
"Bird's milk" is a cake according to GOST based on agar-agar. However, in other recipes it is successfully replaced with gelatin.
Step 3. Assembling the cake
A springform pan is used to assemble the cake. The Bird's Milk cake is assembled at home and in production in the following sequence:
- Place the first cake layer on the bottom of the mold and pour in half the soufflé.
- Place the second cake layer on top of the soufflé.
- Pour the remaining soufflé onto it.
- The cake is placed in the refrigerator for 4 hours.
Agar-agar hardens very quickly, so this time will be quite enough.
Step 4. How to decorate the Bird's Milk cake?
Icing is traditionally used to decorate the cake. “Bird's milk” is a cake, according to GOST, covered with chocolate (75 g) and butter (45 g) glaze. To do this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the springform pan. After this, the dessert is sent to the refrigerator for 3 hours.
To remove the finished cake, you need to carefully run a knife along the edge of the mold.
How to make Bird's Milk cake with gelatin?
The absence of agar-agar in the house is not yet a reason to refuse your favorite dessert. The Bird's Milk cake with gelatin tastes no worse than the original.
Step-by-step preparation consists of the following sequence of actions:
- First of all, you need to pour gelatin (30 g) with cold water (150 ml).
- Prepare a sponge cake by beating an egg (4 pcs.) with sugar (150 g). When the mass increases in volume, add flour (150 g).
- Line the bottom of a springform pan (26 cm) with baking parchment.
- Place the dough in the mold and place in a cold oven, then set the heating temperature to 175 degrees. The biscuit will bake in the oven for 30 minutes.
- To prepare the soufflé, separate the whites of 10 eggs from the yolks, after which they will need to be ground with sugar (150 g), milk (200 ml) and flour (25 g). Next, the mixture should be placed in a water bath. Heat with constant stirring until the mass begins to thicken, then remove the saucepan from the heat and cool. Add butter to the sweet yolk mass and beat with a mixer.
- Heat the swollen gelatin in a water bath.
- Beat the whites with sugar (150 g) into a fluffy foam, add chilled gelatin.
- Combine the protein and yolk mass. Place the resulting soufflé in the refrigerator for half an hour so that it acquires a thicker consistency.
- When assembling the cake, the sponge cake is cut lengthwise into 2 parts. The first thin cake remains in the mold, then the soufflé is laid out, which is covered with the remaining sponge cake on top.
- After 8 hours, the soufflé will harden well, and you can start decorating the cake. To do this, melt a chocolate bar in a water bath and pour it on top of the cake directly in a springform pan.
Cake "Bird's milk" with brownie
Another version of the delicious Bird's Milk cake consists of a delicate soufflé and chocolate brownie cakes as a base. Otherwise, the recipe and taste of the dessert are very similar to the original. In this version, Bird's Milk cake is prepared with gelatin instead of traditional agar-agar.
The step-by-step preparation of the dessert is as follows:
- First of all, cakes are prepared from butter (180 g), ground with sugar (270 g) and eggs (3 pcs.).
- Dry ingredients are sifted into the sweet buttery mass: flour (160 g), salt, vanilla (1.5 teaspoons) and cocoa (100 g).
- The chocolate cake is baked for half an hour in an oven preheated to 180 degrees.
- In the meantime, you need to prepare the soufflé. To do this, gelatin (25 g) is soaked in 75 ml of cold water with sugar (100 g) for 40 minutes.
- In a separate bowl, beat condensed milk (150 ml) with butter (120 g).
- The whites are whipped to peaks.
- The gelatinous mass is heated in a water bath.
- With the mixer running continuously, dissolved gelatin is added to the whipped whites.
- After 7 minutes, when the mass has cooled, add condensed milk cream with butter.
- When assembling, the cake is cut into 2 parts. The bottom cake is placed on the bottom of the springform pan and half of the soufflé is poured onto it. After this, the form is sent to the freezer for 20 minutes. After a while, the second cake layer and the remains of the souffle are laid out on the soufflé.
- The top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).
