Which bird's milk cake is the most delicious. How to make bird's milk at home. With chocolate biscuit

28.12.2021

bird's milk is rightfully considered the world's dessert. The airy delicacy has gained wide popularity in many countries, the cake recipe has spread around almost the whole world. Many housewives comprehend the culinary niche, so they are interested in the question: “How to make a dessert on your own?”. Experienced craftsmen have developed several basic recipes that are at the same time the most delicious. Consider them in order, highlight the main aspects.

Bird's milk according to GOST

The main feature of this recipe is considered to be that the cake is prepared on the basis of agar-agar. The component is an extract from algae, it is widely used in medicine. As a rule, you won’t be able to buy agar-agar in ordinary stores, so you should contact a pharmacy.

Many try to replace this ingredient edible gelatin, but then the mark "according to GOST" disappears. The taste and consistency of the finished product is lost, the cake freezes in the refrigerator longer than the due date. Do not save energy, it is better to immediately purchase agar-agar. Consider a step by step recipe.

Required Ingredients

wheat flour - 155 gr.
vanilla sugar - 20 gr.
agar-agar (algae extract) - 20 gr.
powdered sugar - 55 gr.
butter - 315 gr.
condensed milk - 110 gr.
granulated sugar - 445 gr.
chicken protein - 2 pcs.
egg(whole) - 1 pc.
citric acid - 5 gr.
chocolate (preferably black) - 110 gr.

Prepare a deep container, pour agar-agar into it, pour 145 ml of algae. filtered water at room temperature. Remove the butter from the refrigerator, let it soften naturally, cut off 55 gr.
Then beat it with a mixer, while pouring vanillin and powdered sugar. Add a whole chicken egg to the resulting mass, beat again. The mixture should rise to 2 times.
Sift the flour to loosen the composition a little. Start slowly adding it to the cream mixture, while stirring with a fork. If there are lumps, knead them on the edge of the dish. As a result, you should get a thick dough that lends itself well to kneading.
Prepare a baking dish, you can use a baking sheet. Line it with paper or grease vegetable oil(Not recommended). Roll out the resulting dough in a thin layer, turn on the oven and heat it to a temperature of 200 degrees.
Place the baking sheet in the preheated oven, bake at the indicated temperature for 10 minutes. After baking, cut the cake with a knife, giving it smooth edges. Pour the condensed milk into a bowl, melt 210 gr. butter at room temperature. Mix the ingredients, beat them with a mixer.
Pour the mixture of water and agar-agar into enamel pan, put on the stove and turn on the minimum fire. Stir the composition until the first bubbles appear, add granulated sugar and bring it to complete dissolution of the granules (about 5 minutes). Make sure that the mass does not stick to the edges of the dishes.
To check the readiness of sugar and agar-agar, after the appearance of foam, dip the spoon into the mixture, then remove it. You will see that the composition stretches after the cutlery. It is at this moment that the mass can be removed from the fire.
Whisk in a separate deep bowl. egg whites, in the end you should get a dense thick foam. Add citric acid and repeat the manipulations. Start pouring in the agar-agar syrup in a thin stream, beat the mass with a mixer. It will greatly increase in size.
Now add the cream made from butter and condensed milk, mix. The contents of the bowl will take on a yellowish tint and a liquid consistency. Pour immediately ready mix on the cake, send to the freezer for a quarter of an hour.
Melt the remaining butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth thick cream. Take the cake out of the freezer, fill it chocolate icing. Again send to freeze for a quarter of an hour.
After the specified time, cut the dessert into triangular or square pieces. Serve with tea or coffee. If desired, on the surface of the glaze, you can draw a pattern with the remains of the cream.

Bird's milk: a classic recipe

The classic cooking technology is loved by many housewives for its low calorie content. For 100 gr. the product accounts for about 93 kcal., this fact cannot but rejoice.

Korzh:

egg - 3 pcs.
baking powder for dough - 10 gr.
vanilla sugar - 14 gr.
sugar or substitute - to taste
corn starch - 35 gr.

Souffle:

chicken protein - 4 pcs.
gelatin - 10 gr.
milk (fat content 3.2%) - 310 ml.
granulated sugar - to taste
citric acid - 3 gr.

Glaze:

cocoa powder - 30 gr.
drinking water - 65 gr.
sour cream (fat content 15%) - 55 gr.
gelatin - 5 gr.
sweetener - to taste

The preparation of bird's milk begins with the cake. First, separate the proteins, put them in the refrigerator for 20 minutes. Then beat the components with a mixer to get a dense thick foam. Add salt to the tip of a knife.
Egg yolks do not need to be refrigerated, mix them with cornstarch, baking powder (can be replaced with slaked soda), sugar substitute and vanilla. Combine this mixture with the previous one.
Line a baking sheet with parchment paper, pour the cake mix into it. Preheat the oven to 180-190 degrees, send the baking sheet inside, bake the dough for about a quarter of an hour.
Start making soufflé. Pour milk into a deep container, add gelatin, put the pan on the stove. Set the average power, wait for the first bubbles to appear. Stir constantly so that it does not burn.
After boiling, simmer the mixture for another 1 minute, then turn off the burner. Whisk chicken proteins, after mixing them with salt. Pour in citric acid, bring to a thick foam.
Cool the milk mixture to 65 degrees. Start pouring it in a thin stream into whipped proteins, at the same time stir. Put the prepared mass on the cooled cake, level and send in the cold until completely hardened.
When the base is ready, you can start making the glaze. Dissolve gelatin in water according to the instructions, heat on the stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
Stir the icing until smooth, set aside. Take the cake out of the fridge and fill it with frosting. Put the dessert back in the refrigerator, wait for it to harden (3 hours). Cut into pieces, drink with tea or coffee.

Bird's milk with cocoa

gelatin - 55 gr.
cottage cheese (fat content from 15%) - 325 gr.
whole milk - 270 ml.
cocoa powder - 80 gr.
sour cream with a fat content of 20% - 440 gr.
cream - 50 gr.
granulated sugar - 325 gr.

Bird's milk with cocoa is formed from two parts - a black and white base. First, prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
Add 20 gr. gelatin, mix, pour into an enamel pan. Put the dishes on the fire, stir, bring the granules to complete dissolution. When the mixture becomes homogeneous, pour it into a mold, leave for half an hour to infuse.
Proceed to the formation of the white layer. Pour the rest of the gelatin with milk, leave for a quarter of an hour until completely dissolved. At this time, prepare a kitchen sieve, wipe the cottage cheese through it.
Mix cottage cheese with sour cream, pour heavy cream, add granulated sugar. Pound the mass to a paste-like consistency, beat with a mixer until a decent density (about 5 minutes).
Put the dissolved gelatin on the stove, bring to the appearance of the first bubbles. Mix with milk mixture, beat again with a mixer. Leave at room temperature for 1 hour, then transfer to the refrigerator for 15 minutes.
Pour the finished white mass over the chocolate layer, send to harden in the refrigerator for 3 hours. After the expiration date, cut the cake into portions, serve with tea or coffee.

Korzh:

margarine - 245 gr.
vanilla sugar - 12 gr.
chicken egg - 6 pcs.
baking powder - 10 gr.
granulated sugar - 410 gr.
wheat flour - 410 gr.

Cream:

milk - 425 ml.
butter - 310 gr.
sugar - 310 gr.
semolina - 40 gr.
lemon - 2 pcs.

Glaze:

sour cream or cream (fat content from 20%) - 60 ml.
granulated sugar - 85 gr.
vegetable oil - 30 ml.
cocoa powder - 25 gr.

Place margarine in an enamel pan, melt in a water bath, cool. Pour in sugar and mix, beat with a mixer until the crystals are completely dissolved.
Beat eggs, add flour, baking powder, knead the mass until elastic. Divide the dough into 2 parts to bake cakes from them later.
Preheat the oven to 180 degrees. Take 2 baking sheets, line them with paper or grease sunflower oil. Roll out both sections of the dough, send to bake for a quarter of an hour.
Grind semolina in a coffee grinder or blender to a powder. Pour the milk into an enamel saucepan, bring to a boil, slowly pour in the semolina and stir.
Boil the cereal for about 5 minutes, collect the composition from the walls. After the specified period, turn off the burner, let the porridge brew for about 10 minutes.
Wash the lemons, cut into pieces and remove the pits. Grind with a blender to a mushy state. Melt the butter in the microwave or in a water bath, grind with sugar, mix with cooled semolina and chopped lemons.
Beat the resulting mass with a mixer to eliminate lumps. Put in the refrigerator for 40 minutes, start preparing the glaze. Pour granulated sugar, sour cream and cocoa powder into the pan, heat until thick.
Add butter to the mixture, mix thoroughly. Take the first cake, grease it with a large amount of cream, cover with the second cake. Pour frosting over cake and refrigerate until firm. If possible, leave the dessert overnight to soak.

Bird's milk is one of the types of desserts that can be easily prepared at home. By and large, the delicacy is made by freezing, only the cake is cooked in the oven. Consider the recipe according to GOST or classical technology. Make a cake based on cottage cheese, semolina or cocoa. Observe the proportions, do not start cutting the dessert until it has completely hardened.

Video: bird's milk cake

Although I didn’t understand from childhood where milk comes from birds, I still loved sweets and a cake with that name. It is so tender and sweet, it just melts in your mouth and you don’t feel at all that you haven’t even eaten the first piece. The whole secret is that cake-soufflé "Bird's Milk", as in the recipe with a photo below, has a lot of butter in its composition, and this makes it very tender. And it’s not that difficult to cook it, especially the dough and glaze. But with the souffle you need to do everything right. The recipe for "Bird's Milk" is a recipe classic cakewhich I associate with photo , forever hanging in my grandmother's kitchen, but he also has several different variations. But they mainly differ only by adding different ingredients for flavor to the souffle itself, so check out my version and you will be able to make cake "Bird's Milk" and other recipes with step by step photos.

Cake "Bird's Milk" with agar-agar

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

Ingredients

Cooking process

First stage

yolks;
70 g of oil;
baking powder;
70 g of sugar;
flour.

Second phase

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

Third stage

cream;
chocolate.

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

There are quite a lot of different parts in the recipe, so,so that you don't make a mistake, watch this video and find out how make a bird's milk cake ". So you will see how to make a soufflé, make cream "Bird's Milk" for the cake and icing for it.

How to decorate the cake "Bird's Milk"

The frozen soufflé and icing are very easy to draw on, so you can decorate the cake in any way you like. Take a piping bag filled with multi-colored cream or just white chocolate and draw patterns, flowers or write congratulations. Draw different animals or cartoon characters if you are making a cake for children. Or simply decorate it with white or dark chocolate pieces, candies or cookies. Anything you can think of can be done with this cake.

The crust should be smaller than the cake mold so that the soufflé can be poured evenly.
Pour the soufflé without delay, as it sets very quickly.
Do not use the ingredients hot, let cool to a warm state so as not to spoil the cake.

What to serve with

We usually 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 prepare cocoa or hot chocolate for it, the main thing is not to go overboard with sweetness. You can just pour a glass of compote or juice, or take a carbonated drink from the store.

Other options

If you don’t have agar-agar in your kitchen, then you can replace it and easily make it, and it will turn out no worse. And at the same time, the soufflé itself can be made 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 cook them yourself, if you only want to.

Have you got a cake? Soufflé tender and sweet? How did you decorate it and what did you serve it with? Tell it all in the comments.

Base preparation:
Beat room temperature butter with sugar
add the yolks, vanilla sugar, soda and flour, mix everything with a mixer.

* if the dough is too thick - add a little milk or a whole egg or mineral water with gas
In general, the dough should be very viscous, and the cake does not rise much.

Line a baking sheet with parchment paper and pour in the mixture.
Bake in a preheated oven for 170 minutes 15-20 until done.
Cool and cut in half.

Cream preparation:
* prepare the cream in a large bowl of 5 liters, because. greatly increases in volume and whipping is not convenient in a small one)

Soak gelatin in 1/2 tbsp. cold water for 30 minutes.
in the meantime, separately beat the butter with condensed milk until a homogeneous cream and leave aside (preferably in the refrigerator)
In water with swollen gelatin, add half the sugar and half
citric acid (see the composition of the cream).
Heat until sugar and gelatin dissolve. DO NOT BOIL!
Beat egg whites with the remaining citric acid until a stable foam,
adding the remaining sugar in three doses
and carefully pour in the hot sugar-gelatin solution,
At the end I add vanilla sugar.
mass with whipped proteins with sugar-gelatin solution and gradually gradually introduce into the creamy condensed milk mass, whisking all the time.

Cake assembly:
In a form with removable sides, put the bottom cake, if desired, you can soak
sugar or fruit syrup.
Pour the cream and put the second cake on top, slightly pressing it inward.
We put the refrigerator to freeze.
Fill the frozen cake with chocolate icing and decorate as desired.

For glaze:
Break chocolate into a saucepan, add cream and butter, melt everything.
over low heat until smooth.
Glaze is considered ready if a drop of it, poured onto a porcelain saucer, does not blur. Pour the finished icing immediately onto the surface of the cake, quickly level and smooth it with a knife.

Explanations

It is better to take the icing from the store (it lays down more evenly and does not melt the cream)

I cut the biscuit into 2 parts, soak it with syrup and any cream with a thin layer, then put the ring shape, it should fit very tightly to the biscuit. Then I pour the soufflé (it is liquid) and into the refrigerator

(it all depends on the gelatin, sometimes it freezes in 30-40 minutes, and sometimes it takes 2-3 hours, if you are not sure about the property of gelatin, leave it to harden for a longer period) You can check whether it is frozen or not with a knife, Remove the ring and decorate, only after complete solidification

Heat the icing, take out the cake, remove the mold and pour the icing and quickly smooth it with a wide brush or knife or spatula, do not forget about the sides.
If you want to put a soufflé between the cakes, then soak the first cake, then the mold, then the soufflé and in the refrigerator, when it hardens, put the second cake, soak with syrup and already glaze.
in the recipe it says that the cake is placed on a soufflé that has not frozen and pressed down - I DO NOT ADVISE, then the soufflé settles and is not so airy.

It's no secret that the author of the recipe for this Soviet "miracle" is a group of confectioners under the leadership of the head of the confectionery shop of the Moscow restaurant "Prague" Vladimir Guralnik.
A bit of history:
The author of the "Bird's Milk" cake Vladimir Guralnik in an interview with "Vecherka"
September 29, 2006
- Here it is - our cake! - Vladimir Mikhailovich points to layers of dough, folded in piles, and a huge pot with something white and airy. – Together with the team, we worked on its recipe for more than 6 months. I wanted the bottom to be from an unusual dough: not biscuit, not sand, not puff. That's how it was created the new kind test - whipped semi-finished product, it is somewhat similar to a cupcake. The filling had to be boiled for a long time: agar-agar has a melting point of about 120 degrees, unlike gelatin, which already coagulates at 100 degrees ... You know that the secret of our recipe is in agar-agar - a more expensive and rich substitute for gelatin? Well, it turned out that in order to achieve the ideal, the mass must be boiled at 117 degrees - no more, no less. We experimented for a long time: some ingredients were added, others were removed, brought to different temperatures - either a syrup is obtained, or a viscous mass. So far, we have found the right consistency, and 6 months have passed ... So, now we pour whipped protein with this brew, then we add butter and condensed milk, mix and cool to 80 degrees. Then pour this mass into a mold, and in the refrigerator for 30 minutes. That's all - the semi-finished product "bird's milk" is ready! - What next? - a thin cake, “bird's milk”, then another cake, and more “bird's milk”, and chocolate on top. Chocolate, by the way, also has its own secret. It must have a certain temperature of 38 degrees, otherwise it will “turn gray” in the refrigerator. And chocolate, in order for it to be tasty, must be kneaded properly. We have a special machine that constantly stirs chocolate. - I wonder where this name came from - "Bird's milk"? - At that time, they said about a person with great demands: he has everything, but, you see, he does not have enough bird's milk! We decided to solve this problem and invent "Bird's milk", which anyone could easily buy. However, the result of the work exceeded our expectations. Customers lined up in huge queues waiting for this cake.

Beat butter with sugar, add eggs, flour. On baking paper, draw two circles around the diameter of the baking dish. The dough will be a little sticky. Spread it with a spatula or spoon in circles on paper. Bake in heated to 200 gr. oven for 9-10 minutes. Remove from the oven, immediately cut to shape, if necessary, leave to cool.
Beat softened butter with condensed milk and set aside to rest (but not in the refrigerator). Aga-agar pre-soaked (at least 2-3 hours) in 140 g of water put on the stove, bring to a boil, boil for 1 minute and add sugar. Boil the syrup until the sample is on a thin thread, or a soft ball. If there is a special in the house. thermometer then up to 117 gr. While the syrup is cooking, beat the whites with citric acid to peaks. We brought the syrup to the desired consistency, pour it into the proteins in a thin stream, continuing to beat them. We add vanillin. Carefully add whipped butter with condensed milk to the protein mass. The souffle mass is ready. At the bottom of the mold, lay out one cake, pour half of the soufflé, lay out the second cake and pour the soufflé again. We do it quickly, because soufflé with agar freezes before our eyes. We send it to the refrigerator. Soufflé is frozen, pour glaze (melt chocolate, mix with butter and frosting is ready. Back in the fridge. The frosting is frozen. The cake is ready.