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
According to GOST, “Bird's milk” 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 take 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.
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One of the legends tells how beautiful birds of paradise fed their chicks with their most delicate “bird’s” milk. This is, of course, a fairy tale, but the classic dessert “Bird's Milk” is a real magical delicacy. Thin cake, delicate soufflé and delicious chocolate glaze.
Fans of Bird's Milk cake often complain that the delicacy is no longer what it used to be. What can you do, times have changed, the recipe has improved.
If your kitchen is equipped with a mixer, making a cake will be easy.
To prepare this dessert you will need:
- fine sugar – 8 tbsp;
- large egg - 7 pieces;
- a little vanilla sugar;
- 40 g gelatin granules;
- 200 ml milk;
- flour – 160 g;
- baking powder for the dough;
- 150 g butter (softened);
- 2 chocolates;
- whole milk “condensed” - 100 g.
Cooking time required: 1 hour. In one serving 100 g: 399 kcal.
How to do:
Classic version step by step
This delicacy is based on a cream made from whipped egg whites brewed with sweet syrup.
Ingredients:
- for glaze: two bars of dark chocolate.
For the crust:
- flour – 160 g;
- 45 g butter;
- selected egg – 2 pcs;
- sugar – 100 g.
For delicate cream:
- 10 tbsp. l. Sahara;
- 3 squirrels;
- 8 tbsp. l. oils;
- 20 g gelatin;
- 2 g citric acid;
- 100 g of “condensed” whole milk.
Time required: 2.5 hours. One serving 100 g: 415 kcal.
How to make a classic soufflé cake “Bird's milk”:
Step 1. Soak the gelatin according to the instructions on the package.
Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and add wheat flour. The consistency will give you a mixture resembling thick sour cream.
Step 3. Line a standard baking sheet with oiled cooking paper. Pour out the dough, its layer is about 0.5 cm.
Step 4. Bake in a preheated oven for seven minutes. Cool the finished cake, cut out two squares or rectangles from it.
Step 5. Cook the syrup: combine granulated sugar and water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until the sugar syrup becomes sticky. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it, if the thread of syrup does not break, then everything is fine, you can add gelatin and stir. As soon as the mixture begins to thicken, remove from heat.
Step 6. Make the cream: beat the whites with a mixer into a fluffy foam, then pour in the syrup in a thin stream, continuing to beat with the mixer. Leave the resulting mass for five minutes at room temperature. Lightly beat the butter, add condensed milk, mix again. Send this mixture to the squirrels.
Step 7. Place the springform pan without a bottom on a sheet of cooking paper, placing it under a wide cutting board. Place the cake in the mold, pour the soufflé on top, leaving 100 grams for the second cake. Place the next cake layer and spread the remaining soufflé on top. Cool in the refrigerator.
Step 8. The most delicate operation - carefully prepare the chocolate glaze in a water bath. Make sure that there is no chance for water to get into the chocolate and ruin the glaze.
Step 9. Remove the cake from the refrigerator and pour glaze over it. Don't forget to put it back in the refrigerator.
Step 10. Remove the springform pan from the finished dessert. Decorate with chocolate or buttercream if desired. Serve the cake immediately, then the soufflé will be tender; if you keep it in the refrigerator for a day, the layer will become porous.
Cake “Bird's milk” with cottage cheese and gelatin
Do you want something light and unusual? And there is such a recipe. Berries, airy curd cream and thin dough - everything for an exquisite tea party.
Ingredients:
- butter – 80 g;
- natural honey – 8 tablespoons;
- any crumbly cookies – 250 g;
- granulated gelatin – 20 g;
- orange juice – 3 tablespoons;
- fatty curd mass – 0.6 kg;
- heavy cream – 200 ml;
- fresh raspberries – 200 g;
- 5 small sprigs of mint.
Cooking time: 1 hour. Calorie content per 100 g serving: 400 kcal.
Preparation:
- Over low heat, dissolve the gelatin granules in the orange juice. Grind the cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
- Grease a springform cake pan with the remaining butter, place the resulting mixture in it, and press it to the bottom with a spoon. Place in the refrigerator;
- Mash the curd mass with a spatula. Beat the cream with a mixer and add it to the cottage cheese, add the remaining honey;
- Choose the most beautiful raspberries to decorate the dessert. Lightly mash the remaining berries and combine with curd cream, then add gelatin;
- Place the curd soufflé on the crust and smooth it out. Place in the refrigerator to harden;
- Decorate the finished dessert with raspberries and mint.
A simple recipe for a delicacy with semolina
For the cream, we suggest using semolina porridge. It seems like a completely simple ingredient, but semolina can delight you with a new taste if you add lemon zest and juice to it.
Ingredients:
- 4 eggs;
- baking powder + glass of flour + 30 g cocoa;
- fine granulated sugar – 200 g;
- 1 pinch of table salt;
- 8 tbsp. softened butter.
- granulated sugar – 150 g;
- 250 g melted butter;
- 1 small lemon;
- 700 ml milk;
- 5 tbsp. semolina cereals;
Chocolate glaze:
- sour cream and sugar - 4 tbsp each;
- butter and cocoa - 3 tbsp each.
Time required: 1.5 hours. Value of 1 serving 100 g: 418 kcal.
How to prepare Bird's Milk cake with semolina:
- Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating, adding sugar and salt. Then increase the speed of the mixer and add one egg white at a time;
- Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add the beaten eggs, mix a little more and divide the mixture in half. Mix one part with cocoa;
- Grease the springform pan well with a piece of butter, place the brown dough in it and place in a hot oven for 7-10 minutes. Bake the light-colored crust in the same way;
- The most crucial moment in the whole recipe is the cream. Pour semolina into hot milk and add sugar. Cook until thick. While you beat the other ingredients for the cream, the porridge will cool completely;
- Grate the lemon zest on a fine grater and squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice, continuing to beat. Add semolina porridge and knead the mixture into a homogeneous fluffy cream;
- Place the chocolate cake in a mold with high sides, place all the cream on top and smooth it out. Press down the cream with a light cake layer. Wrap the pan in cling film and refrigerate overnight;
- To make the glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special consistency, become soft and shiny;
- Remove the cake from the refrigerator and remove the mold. Spread a thin layer of chocolate glaze over the finished dessert, smooth it out and put it in the refrigerator for another half hour so that the glaze hardens well.
Candy "Bird's milk" at home
The best part about making homemade Bird's Milk sweets is that we do without dough.
Ingredients:
- egg whites – 7 pcs;
- clean water – 250 ml;
- gelatin packet – 40 g;
- any dark chocolate – 200 g;
- softened butter – 180 g;
- vanilla sugar - to taste;
- fine sugar – 125 g.
Cooking time required: 1 hour 20 minutes. 100 g of sweets: 350 kcal.
Cooking Guide:
- Fill the gelatin with water. After about half an hour, put it on the stove and bring it to a boil, stirring constantly. Cool.
- Using a mixer, beat the whites into a fluffy mass. Add 125 grams of fine sugar. Increase the mixer speed slightly and mix the mixture until smooth. While continuing to whisk, pour in the gelatin liquid;
- Prepare glaze from chocolate and butter in a water bath. To do this, put them in a small container, place it in a deep pan filled with hot water to half the height of the container, put it on the stove for 15 minutes;
- Place some of the chocolate glaze in a low mold and place in the refrigerator for about fifteen minutes. Remove the pan from the refrigerator, place the cream souffle on top of the frosting and smooth it out. Place the remaining chocolate mixture on it in a thin layer, smooth it out and put it on the refrigerator shelf for another 30 minutes;
- When all the layers have hardened well, you can cut the candies into any shape you like.
Bird's milk with strawberries
An indispensable participant in modern Bird's Milk recipes is fresh strawberries. Its taste is bright, and it adds an aromatic berry note to the cream. And, of course, the red color, which makes the dessert look especially appetizing.
For the cakes you will need:
- chicken egg – 7 pieces;
- premium flour – 150 g;
- potato starch – 50 g;
- fine sugar – 150 g;
- vanillin – 5 g.
Required for cream:
- cream – 300 ml;
- a glass of fresh strawberries;
- natural yogurt – 100 g;
- gelatin – 1 sachet.
Required for decoration:
- fresh strawberries - about 100 g;
- mint leaves – 1 handful;
- 2 tbsp. l. powdered sugar.
You will need: 2 hours. Energy value 100 g: 405 kcal.
Recipe step by step:
- Preheat the oven to 180 ºC. Beat the yolks with a mixer until light in color. Add fine sugar, starch and flour, whisking continuously. Increase the mixer speed slightly and gradually add the whites, knead the dough into a homogeneous mass;
- Grease a suitable pan with a cube of butter, place the biscuit dough in it and place in the oven. Do not immediately take out the finished base, let it stand in the turned off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
- For the cream: soak gelatin according to package instructions. Beat the cream with a mixer. Be sure to add yogurt, mix and carefully pour in the swollen gelatin, add strawberry pieces;
- Place the first cake layer on a flat dish, place the cream on top, and smooth it out. Place the second cake layer on the soufflé and press down lightly. Place the dessert in the refrigerator until it hardens well;
- Place pieces of fresh strawberries on the finished Bird's Milk cake, decorate with powdered sugar and mint leaves.
Little tricks
The cakes can be sprinkled with any cream liqueur before filling with cream. By the way, you can also add a tablespoon of liqueur to the cream so that the taste of the soufflé is not monotonous.
Be sure to add gelatin to the cream; if there are no granules, take plates, the result will be the same. Thick chocolate glaze can be thinned by adding a piece of butter.
Be sure to cool the egg whites that need to be whipped into a fluffy mass. It is important that the dishes are porcelain. The whisk must be absolutely clean; even a small drop of fat will spoil the foam. A pinch of table salt added to the whites will strengthen it.
Another detailed recipe for a delicious delicacy is in the next video.
I love delving into old notebooks and culinary journals in which our mothers and grandmothers wrote down recipes. There is always something interesting there - for example, this recipe for Bird's Milk Cake. At first, I doubted whether it was worth preparing the famous masterpiece at home, because our family doesn’t like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared on our table.
The taste of homemade “Ptichka” is much better than that of a store-bought dessert! The cake turns out creamy and tender, more airy. In addition, in a homemade cake you choose the chocolate for the ganache. If you don’t like bitter, replace it with milky one. The sponge cake can be made as thick or thin as you like. These little things have an impact on the taste.
What do we need
for sponge cake:
- egg yolks - 7 pcs.
- granulated sugar - 150 g
- melted butter (50 g)
- vanilla extract - 1 tsp.
- baking powder - 1 tsp.
- flour - 130 g (it may take more or less, depending on the density of the flour)
for soufflé:
- egg whites - 7 pcs.
- gelatin - 20 g (I use dr.oetker gelatin)
- granulated sugar - 200 g
- salt - 0.5 tsp
- butter - 170 g
- condensed milk - 250 g
- lemon juice - 1 tsp.
for chocolate ganache:
- chocolate (can be bitter, milk, to your taste) - 50 g
- heavy cream - 180 g
- butter - 30 g
How to make Bird's Milk cake at home
First, let's prepare the sponge cake. You can bake any sponge cake according to your favorite recipe. It could be , or any other. I decided to try a new sponge cake with yolks, since in this recipe there are “extra” 7 yolks left. In order not to freeze anything, I used all the yolks.
So, carefully separate the yolks from the whites so that not a drop of yolk gets into the whites. Nowadays various devices are sold for separating eggs into whites and yolks; you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, dropping the whites into a bowl, rolling the yolk from one part of the shell to the other.
Now we put the whites aside; they will be useful to us for preparing the soufflé. And we begin to beat the yolks using a mixer. First we set the speed to low, gradually increasing it. You need to beat very well so that the yolk mass noticeably increases in volume and becomes light and fluffy. Only after this can you add granulated sugar (150 g) in a thin stream. To prevent your hand from slipping and the whole glass spilling out at once, you can place it next to the bowl and add a new portion using a tablespoon.
The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat at 180 C.
To highlight the sweet taste, you can add 0.5 tsp to the biscuit dough. salt. Don't worry, you won't feel the salt in the finished cake. This amount of salt will only balance the taste, making it richer and more interesting.
If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If there is no vanilla extract, replace it with vanilla sakha (11 g).
Now pour melted butter (50 g) into the dough. The butter must be cool when added to the dough to prevent the yolks from curdling. You can melt the butter in short bursts in the microwave (20-30 seconds each) or on the stove. Thanks to the butter in the composition, the sponge cake will be moist and juicy (just like).
Sift flour (130 g) and baking powder (1 tsp) and mix.
Sift the dry ingredients back into the bowl with the dough. Don't add all the flour at once, sift it in parts. In order for the sponge cake to rise well and be airy, it is important not to overfill the flour. Depending on the humidity in the room, the flour may be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.
Mix very carefully, using lifting movements from bottom to top. We must not lose air in the dough so as not to lose the airiness of the sponge cake.
Place the biscuit in a preheated oven to bake for 30-40 minutes at 180 C.
Baking time is different for each oven. Do not open the cabinet door for the first 30 minutes to prevent the dough from settling. Then you can open the oven slightly and touch the center with your fingertips; if the biscuit crust “springs” and the dough does not fall through, it means the biscuit is ready. If the dents remain for a long time and do not return to their original shape, then additional baking time is required. You can pierce it with a wooden stick to see if it comes out dry. If there are no wet dough crumbs on the stick, then everything is fine and you can remove the biscuit.
Before pouring the sponge dough into the pan, I placed a piece of parchment paper on the bottom, cutting it out to fit the pan. I did not lubricate the sides of the mold with anything (purposefully). If you decide to grease the sides with butter, be sure to sprinkle flour on top so that the dough does not slide while rising in the oven. It is important. You don’t have to lubricate it at all, like I did this time.
To keep the sponge cake tender and juicy, after it has cooled, wrap it in cling film and put it in the refrigerator for 2-3 hours (ideally, it is better to bake the sponge cake in advance and keep it in the refrigerator overnight). Completely wrapped in film, the sponge cake is saturated with moisture from the inside, and there will be no need to soak it in the dessert. In addition, after standing, the biscuit does not crumble when cutting.
How to prepare soufflé for Bird's Milk cake
To prepare the soufflé, soak gelatin (20 g) in cold water. I use dr.oetker gelatin, like the one in the photo. 
This is gelatin powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, per 1 tbsp. l. add 6 tbsp gelatin. water.
We begin to beat the whites (7 pcs) first at low mixer speed, then increasing it to maximum. You will see how the whites will turn into a fluffy, delicate foam, significantly increasing in volume.
As soon as the protein foam becomes elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to lift them from there. Granulated sugar should dissolve in the proteins, turning them into a thick mass that can hold its shape.
When a clear mark remains from the mixer whisks, you can add 1 tsp. lemon juice.
In a separate bowl, beat butter (170 g) until white. You need to take it out of the refrigerator in advance and let it warm up well. When the butter turns light, add condensed milk (250 g) in a thin stream. Use only high-quality milk that you are confident in. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are real.
In a separate article, I talked in detail about how to cook. You can read about the nuances of preparation there, although there is nothing complicated: beat soft butter, then add condensed milk in small portions, beat again until smooth.
If you want to decorate the cake with beautiful inscriptions made from cream, set aside 2 tbsp. spoons.
Add the whipped egg whites to the prepared buttercream and mix gently with a spatula. In the photo there is only a third of the proteins; in the final version, the proteins completely cover the buttercream, their mass is three times greater.
We transfer the swollen gelatin into a small saucepan (preferably with a thick bottom), put it on the stove (on the lowest heat and, with constant stirring, bring it to a liquid state. Now the most important thing is to heat, but not overheat the gelatin (at temperatures above 60 C it will lose its properties If you have a candy thermometer, use it to be on the safe side. Pour the heated gelatin into the soufflé base, stirring constantly.
Assembling homemade bird's milk cake
For the Bird's Milk cake, I cut off only the top of the sponge cake to trim the cake. But rely on your personal preferences. If you want a very thin layer of sponge cake in the cake, you can cut it into two layers, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.
To assemble the cake, I use a springform pan with a diameter of 26 cm. I place a sponge cake on the bottom, then pour in the soufflé cream.
You can trim the edges of the sponge cake so that it becomes slightly smaller in diameter than the mold; in this case, in the finished cake, the cake layer will not peek out from under the soufflé layer.
Place the cake in the refrigerator for 2-3 hours (this is the minimum time for the cake to “set”).
Remove the well-frozen cake from the refrigerator and run a long knife around the circumference to make it easier to remove the cake. Unfasten the uniform, freeing it from the sides.
The result is a soufflé cake on a biscuit base, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.
Chocolate icing for Bird's Milk cake
The final decoration of the iconic cake is impossible without chocolate icing. To prepare it, take 50 g of chocolate, 180 g of heavy cream and 30 g of butter. Heat the cream over low heat until hot. Break the chocolate pieces into small pieces and add to the hot cream. Stir. Follow with softened butter and stir. Butter adds shine to the chocolate glaze.
Before applying the glaze to the cake, cool it slightly (to 40-50 ° C). Then use a spoon to drizzle over the cake.
You can smooth it out with a spatula so that the glaze does not flow over the edges. I really like it when dessert is decorated with chocolate drips, so I always use this delicious technique.
Bird's Milk cake will turn out even tastier if you let it sit overnight in the refrigerator. The top layer of glaze will harden, the cake will cut well and taste soft and creamy.
You can make inscriptions on the cake using a pastry bag and light cream, which we set aside in advance. You can decorate with swirls or messages made from melted white chocolate. 
I will be glad to receive responses to this recipe, do not hesitate to ask questions, leave photos and comments (photos can be attached to the comment).
If you would like to post a photo of this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo. This way I can find your photos online and admire them. Thank you!
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My mother used to work as a pastry chef and often prepared the Bird's Milk cake according to GOST at home. Recently she again pleased me with this sweetness - divinely delicious, just like in childhood. In this version of “Bird's Milk” everything is balanced: soft sponge cake, delicate soufflé, cake is sweet but not cloying.
Ingredients:
- vanillin - 1 sachet;
- baking powder - 4 grams;
- eggs - 5-6 pieces;
- flour - 140 grams;
- butter - 80 grams;
- granulated sugar - 100 grams.
For 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 frosting:
- granulated sugar - 25 grams;
- cream or milk - 140 grams;
- butter - 25 grams;
- dark chocolate - 120 grams.
Cake “Bird's milk” according to GOST. Step by step recipe
- Separate the whites from the yolks. If you have large selected eggs, then you will need 5 pieces, if medium and smaller - 6 pieces. We put the whites in the refrigerator, they will be used for the cream.
- Combine the yolks with granulated sugar, vanilla and beat with a blender until light, fluffy foam.
- Then add softened butter and continue beating at high speed. Only the oil should be well soft. You will get a delicate creamy mass.
- Sift the flour and mix with baking powder. Pour into the egg-butter mixture and stir with a spatula until smooth.
- Using a spatula or spoon, transfer the dough into a pan lined with parchment and level it. I have a mold with a diameter of 23 centimeters.
- Place in an oven preheated to 200 degrees for 17-20 minutes.
- Leave the finished cake until it cools completely: it should stand for at least 4 hours.
- Pour gelatin with cold boiled water and leave to swell.
- Prepare the classic cream for this cake: beat softened butter with a mixer until white fluffy.
- Without stopping whisking, add condensed milk. When there is a beautiful, fluffy, homogeneous mass, the cream is ready.
- Set aside about 2 tablespoons of the buttercream for decoration.
- Transfer the swollen gelatin to a saucepan, add 100 grams of sugar, mix, put on low heat and, stirring constantly, heat the liquid to 60 degrees. Remove from heat. If you do not have a thermometer, you can determine the desired water temperature as follows - only slightly noticeable steam will appear, or the water will be hot to the touch, but tolerable: that is, you can hold your finger. The sugar in this syrup should dissolve.
- We take the whites out of the refrigerator and beat them with a mixer at high speed until fluffy foam, add citric acid: you will immediately see how they begin to thicken.
- Without ceasing to beat, slowly add sugar (100 grams), and then pour in the dissolved gelatin in a thin stream. You will notice the foam begin to become jelly-like and fluffy.
- Reduce mixer speed to medium and add buttercream in small portions, beat until smooth.
- Cut the cooled biscuit lengthwise into 2 parts.
- Place one half of the cake in the springform pan in which it was baked, pour half of the cream on top, level with a spatula, cover with the second sponge cake and pour over the remaining soufflé. Level the top of the cream with a spatula. Another little tip from me: lay the cakes cut side up.
- Place the pan in the refrigerator to stand for 2 hours until the cake is completely set.
- When the Bird's Milk cake hardens, prepare the glaze - combine the cream, granulated sugar, put it on the stove, heat it, stirring constantly, until the sugar dissolves. Pour the hot milk mixture into the chopped chocolate and stir until smooth. You should have an elastic, shiny chocolate mass. Add oil and mix everything again. The chocolate glaze needs to cool slightly (not completely) before applying to the cake. Because as it cools it becomes thicker.
- Using a thin knife, carefully run along the inner edge of the pan, separating the cake. We take it out and transfer it to a dish.
- Pour lukewarm glaze over the top and smooth with a spatula or knife. It should sit in the refrigerator for another hour until it hardens.
- Decorate “Bird's Milk” with butter cream (which we set aside earlier) using a pastry bag.
The most delicate “Bird's Milk” cake, prepared according to GOST, is ready! You take a small bite and it just melts in your mouth, leaving a delicious aftertaste! Everyone will love this dessert, rest assured!
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 mixture. 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. Stir 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.
