The Bird's Milk cake hit the shelves in the early 70s. In Moscow, it was sold in the famous Prague restaurant. The cooks kept the recipe a closely guarded secret. Today, any housewife can prepare the Bird's Milk cake in accordance with GOST. Recipes can be found both in cookbooks and on the pages of Internet publications.

History of the creation of the cake

"Bird's milk" in accordance with GOST with gelatin and agar-agar was first prepared by the famous pastry chef Vladimir Guralnikov... The prototype famous dessert became Ptasie Mlechko sweets, which were made in Czechoslovakia.

Famous chef team worked for almost a year on the modernization of the cake... The master wanted the soufflé to be more tender, so he decided to use agar-agar. Then 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 biscuit dough. As a result of their experiments, they managed to obtain a recipe for a dough that bears similarities with classic biscuit and muffin dough.

Cooking delicious cakes

The recipe for the "Bird's milk" cake in accordance with GOST involves the production of two cakes. They are easy to bake, but take time to cool down. The composition of 1 cake contains the following products:

The oil 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 you need to beat with sugar. Then add eggs, baking soda and vanilla sugar to a bowl. When the mass becomes soft and smooth, add flour. After that, beat the dough for about 5 minutes.

For baking the cake, a form with a diameter of 24 to 26 centimeters is most often used. To prevent the dough from sticking, grease the mold with vegetable oil or cover with oiled baking paper.

The oven is heated to 220 degrees. The dough is laid out in a mold and baked for 10 minutes. In very powerful ovens, the crust can be baked in 8 minutes. In this way, you need to bake 2 cakes. They should cool on the 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 includes simple products, but all proportions must be observed precisely. To make soufflé at home, you need the following products:

First, you need to soak the agar agar in water. It should stand for 10 minutes and then put the pan on the fire. The mass must be stirred continuously so that it does not burn and lumps form. When the water boils, they begin to pour sugar in a thin stream. At this time, you can not be distracted from the process., since you need to work very actively with a whisk. After a few minutes, the mass will begin to boil and its volume will double. The pot is removed from heat and left on the table for about 15-20 minutes.

Whisk butter, vanillin and condensed milk in a separate bowl. The mass should become smooth and uniform. Then you need to separate the whites from the yolks. Chill the squirrels in the refrigerator. Then they are beaten with citric acid for about 7 minutes. Then they start pouring into sugar syrup and beat the resulting mass. This can take about 20 minutes. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and oil. The mass must be poured into the mold that was used to bake the cakes, and refrigerated to solidify.

Some housewives use split cake molds. They line them with baking paper or cling film... First, the hostesses put the first layer of dough. Then they spread the cream. In order for it to be evenly distributed, the form must be rotated several times along its axis. From above, they are covered with a second cake layer. The setting time of the cream can vary from 2 to 3 hours.

Chocolate frosting and assembly

The composition of the cake "Bird's milk" in Soviet times included glaze. At that time, there were no such ornaments that are now found on the shelves of pastry chefs. The poultry milk chocolate frosting is pretty simple. The main secret is to use quality chocolate.

The icing is started when the soufflé has set well. To prepare it, you need 100 grams of chocolate and 50 grams of butter. Cooks take dark chocolate, which contains 70 to 90 percent cocoa. It goes better with a sweet soufflé. Chocolate and butter are necessary cut into pieces and put on water bath ... The mass must be stirred so that it becomes homogeneous. When the glaze is ready, you need to cool it down a little.

The dessert form is taken out of the refrigerator. The cake is carefully placed on a flat dish 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 refrigerated for 4 hours. After hardening, you can decorate the dessert with strawberries.

Attention, only TODAY!

It's no secret that the author of the recipe for this Soviet "miracle" is a group of confectioners under the leadership of the chief confectionery shop Moscow restaurant "Prague" by Vladimir Guralnik.
A bit of history:
The author of the cake "Bird's milk" Vladimir Guralnik in an interview with "Vecherka"
September 29, 2006
- Here it is - our cake! - Vladimir Mikhailovich points to the layers of dough, folded in piles, and a huge saucepan with something white and airy. - Together with the team, we have been working on its recipe for over 6 months. I wanted the bottom to be from unusual test: not biscuit, not sandy, not flaky. So a new type of dough was created - a butter-whipped semi-finished product, it is somewhat similar to a cupcake. The filling had to be boiled down for a long time: agar-agar has a melting temperature of about 120 degrees, unlike gelatin, which curdles already at 100 degrees ... Do you know that the secret of our recipe is in agar-agar - a more expensive and saturated substitute for gelatin? Well, it turned out that in order to achieve the ideal, the mass must be boiled down at 117 degrees - no more, no less. They experimented for a long time: they added some ingredients, removed others, brought them to different temperatures - then the syrup turns out, then the viscous mass. Until we found the desired consistency, and 6 months have passed ... So, now we pour the whipped protein with this brew, then add butter and condensed milk, mix and cool to 80 degrees. Then pour this mass into a mold and refrigerate for 30 minutes. That's all - a semi-finished product " bird's milk" ready! - So what is next? - a thin flatbread, "bird's milk", then another flatbread, and more "bird's milk", and on top there is already chocolate. By the way, chocolate also has its own secret. He must have a certain temperature of 38 degrees, otherwise he will "turn gray" in the refrigerator. And also chocolate, in order for it to be tasty, must be properly kneaded. We have a special machine that continuously interferes with the chocolate. - I wonder where this name came from - "Bird's milk"? - At that time they said about a person with big requests: he has everything, but he, you see, does not have enough bird milk! We decided to remove this problem and invent "Bird's milk", which could easily be purchased by anyone. True, the result of the work exceeded our expectations. Customers lined up in huge queues waiting for this cake.

Butter beat with sugar, add eggs, flour. On baking paper draw two circles around the diameter of the baking dish. The dough turns out to be a little stringy. Spread it with a spatula or spoon in circles on the 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 the softened butter with condensed milk and set aside to rest (just not in the refrigerator). Aga-agar, soaked in advance (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 sample on a thin thread, or a soft ball. If there is a special in the house. the thermometer is then up to 117 gr. While the syrup is cooking, beat the whites with citric acid until peaks. We brought the syrup to the desired consistency, pour it into the proteins in a thin stream, continuing to beat them. Pour in vanillin. V protein mass carefully add the whipped butter with condensed milk. The souffle mass is ready. On the bottom of the form, put one cake layer, pour half of the soufflé, lay out the second cake layer and pour the soufflé again. We do it quickly, because soufflé with agar freezes before our eyes. We send to the refrigerator. Frozen soufflé, fill with glaze (melt chocolate, mix with butter and glaze is ready). Back in the refrigerator. The glaze froze. The cake is ready.

Recipes for making cake Bird's milk with proteins, semolina and chocolate.

Bird's milk cake - very tender, delicious and low calorie dessert... By the New Year, many housewives will want to please guests with this particular dessert. It is quite simple to prepare it, adhering to the basic rules.

Cake Bird's milk in accordance with GOST, classic: step by step recipe with photo

This delicacy is being prepared in several stages. You need to make the filling and cakes. According to the recipe, the base is prepared from muffin dough.

Base products:

• 50 g ground cocoa beans
• 180 g butter 72% fat
• Baking powder
• 3 eggs
• 370 g sugar
• 260 g flour

Components for soufflé:

• 6 proteins
• Gelatin packaging (25 g)
• 110 g granulated sugar
• 120 g butter
• 160 g condensed milk
• On the tip of a citric acid knife

Recipe:

• Prepare the base. To do this, average all the components of the base. Please note that the oil must be soft.
• Pour the mixture into a mold and bake at 220 ° C for 20 minutes. Leave to cool and divide into thirds across.
• Soak the gelatin using water, it should be cold. Heat and stir, add sugar. Stir with a spoon until the sugar and gelatin crystals dissolve.
• Foam the whites. In a separate bowl, beat the condensed milk with butter, it should be soft.
• Combine proteins with gelatinous mass. Add the creamy mixture and whisk again. The mass will settle a little, but it should be so.
• Lay the base on the bottom of the container, and the soufflé on top of it. Cut one part into cubes and place on top of the white paste.
• Cover the mass with the last crust and press down a little. Place the product in the cold for 5 hours.

GOST cake

Bird's milk jelly cake without baking step by step, with a souffle recipe

This is a great dessert for children's party, which is perfect in the summer heat.

Ingredients:

• Liter of sour cream
• 510 ml whole milk
• 45 g gelatin
• 225 g granulated sugar
• One chocolate bar

Recipe:

• Pour the gelatin into the milk. Place the mixture on fire and dissolve the crystals.
• Transform fermented milk product with sugar into a lush foam. Pour in the remaining milk and work with a mixer again.
• Add gelatin and average. Divide the paste in half. Add one dark chocolate to the first. Introduce vanilla into the second part.
• Pour half of it into the mold chocolate paste... Take to the balcony for 1-2 hours
• Pour in half of the white mass. Do the same with the rest of the parts. This will end up with a four-layer dessert.
• To remove it from the mold, dip the dish in hot water and turn it over.

Cake Bird's milk with semolina porridge: recipe

This is an economical dessert option. Instead of proteins, the filling is made from semolina porridge. The taste of the porridge is not felt, so none of the guests will guess what the cream is.

Cream products:

• 520 ml of fat milk
• 3 tablespoons semolina
• 1 lemon
• 280 g butter
• 215 g granulated sugar

Components for the test:

• 3 chicken eggs
• Soda with vinegar
• 130 g butter
• 215 g granulated sugar
• 180 g wheat flour
• 30 g ground cocoa beans

Recipe:

• Average all base ingredients except cocoa. When the mixture is ready, divide it into 2 parts and add cocoa into one. Bake two cakes separately and cut each into 2 pieces across.
• While baking the cakes, prepare the cream. Cook semolina from sugar, milk and cereals. Let it cool slightly. Add the oil, it should be soft, and the ground lemon with the skin.
• Put the substance in the refrigerator for 40 minutes. During this time, it will thicken a little. Grease each crust and assemble the cake. You can pour melted chocolate over the finished dessert.

Bird's milk with lemon cake recipe

Manufactured on egg whites x with lemon, which adds spice to the dish.

Base products:

• 3 chicken eggs
• 210 g granulated sugar
• 160 g butter without vegetable fat
• 175 g wheat flour
• Soda with vinegar

Components for the cream:

• 25 g gelatin
• 210 g butter
• 215 g granulated sugar
• 120 g condensed milk
• 1 lemon

Recipe:

• Average all the base ingredients and bake. Let it stand.
• In a small bowl, beat 3 whites and add sugar and grated citrus with skin and pulp.
• Separately, rub the condensed milk with butter and add the gelatin to cold water. Put it to heat and dissolve.
• Combine egg whites with butter and gelatin and beat until smooth. Place the cake in a mold and pour the cream over it. Refrigerate for 3 hours. You can pour chocolate on the dessert

Cake Bird's milk chocolate

In this dessert, the filling is prepared with the addition of chocolate.

Components for the cream:

• 100 g condensed milk
• 2 squirrels
• 180 g butter
• 25 g gelatin
• 90 g chocolate
• 30 g grated cocoa beans
• 180 g granulated sugar

For the test:

• 2 eggs
• 110 g granulated sugar
• 110 g flour

Recipe:

• Make a dough with eggs, flour, and sugar. It is best to prepare the mass according to the biscuit principle. That is, separately beat the whites with sugar, and then add the yolks and flour. Bake the crust in the oven until golden brown.
• To make soufflé, beat the whites with sugar until firm peaks. In a separate bowl, use a mixer to beat the condensed milk with butter. Melt the chocolate and add it to the butter and milk paste. Add cocoa and continue to average vigorously.
• Introduce 20 g each of the chocolate mixture into the egg substance. Place the soufflé on top of the cooled crust and pour over the melted chocolate. Take out in the cold to freeze.

Bird's milk cake on agar-agar: recipe

The dessert recipe differs from the previous ones by the presence of agar-agar in the composition. It is used instead of gelatin.

Cake products:

• 6 yolks
• A glass of granulated sugar
• 110 g butter
• Baking powder

Components for soufflé:

• 6 proteins
• 420 g granulated sugar
• 160 g water
• 110 g of butter and condensed milk
• 8-10 g agar agar

Recipe:

• Prepare the dough with the listed ingredients. Divide the resulting lump into 2 parts and roll out on parchment. Remove the cakes.
• To prepare soufflé, pour water into a container and add sugar. Dissolve crystals. Turn the proteins into an airy mass and pour in the prepared syrup little by little. Soak agar agar in a separate bowl and place in egg froth.
• Transform the condensed butter into bubbles and add in small portions to the protein mixture, continuing to beat.
• Place half of the filling on one part and cover with the other part of the dough. Spoon the remaining filling and pour the chocolate over the top of the dessert.

This dessert is made from biscuit cakes and with glaze. It turns out a very tasty sweetness.

Products for the test:

• 4 eggs
• A glass of granulated sugar
• A glass of flour

Components for soufflé:

• 2 eggs
• 25 g gelatin
• 120 g granulated sugar

Ingredients for the glaze:

• 2 tablespoons of cocoa powder
• 110 ml whole milk
• 120 g butter
• 120 g granulated sugar
• Wheat flour

Recipe:

• Combine the base ingredients and bake a sponge cake. Leave it to cool completely. It is advisable to cook it in advance so that the cakes become a little stale.
• For a soufflé, beat two eggs with sugar and add gelatin dissolved in water in a thin stream.
• Cut the pie in half and saturate each portion with strong tea. Place the base in a foil lined container. Apply soufflé to the base and cover with a second cake layer. Lay out the rest of the soufflé.
• To prepare the glaze, fry the flour in butter and pour in the milk in a thin stream until thickened. Add sugar and ground cocoa beans. Boil for 2-3 minutes. Pour the cooled chocolate substance over the dessert and put it in the cold for 2-4 hours.

Bird's milk biscuit cake with cake and glaze recipe

Bird's milk cake with boiled condensed milk

This is an alternative to the traditional cake. A very interesting recipe.

Components for soufflé:

• 410 g boiled condensed milk
• A glass of sour cream
• 2 squirrels
• 25 g gelatin

Recipe:

• To speed up the preparation of the cake, purchase a ready-made biscuit.
• In a bowl, soak gelatin in water, it should be cold. Dissolve by heating gradually.
• Beat the whites until firm peaks and pour in the gelatin in a thin stream. Whip sour cream with condensed milk. Pour in the whites and whisk again. The caramel is very sweet, no additional sweetening is required.
• Pour the soufflé mass into the container. Put in the cold for 5 hours. You can decorate with fruit or chocolate.

On the Ducan diet, only protein foods and vegetables are allowed. But with the right choice of products, you can even bake a cake.

For the test:

• 2 tablespoons finely ground oat bran
• Sugar substitute
• 2 yolks
• Baking powder

For soufflé:

• 25 g gelatin
• 2 squirrels
• Sugar substitute

Recipe:

• Average the dough ingredients and bake the crust.
• Soak the gelatin and dissolve in the microwave. Whisk the whites with the sugar substitute and add the gelatin.
• Pour the soufflé onto the crust after placing it in the mold. Let stand in the cold for 3 hours.

Diet Bird's milk cake according to Dukan

Cake recipe Bird's milk in a slow cooker

The multicooker is an assistant to the modern housewife. It can be used to bake a biscuit and make a delicious cake.

Products for the test:

• 4 eggs
• A glass of granulated sugar
• 240 g wheat flour

For soufflé:

• 110 g of condensed milk and butter
• 2 eggs
• 115 g granulated sugar
• 25 g gelatin

Recipe:

• Make a dough with the listed ingredients. Then brush the pan with butter and pour out the dough. Bake in Bake mode for 60 minutes. After the time has elapsed for another 10 minutes, do not open the lid so that the base does not fall off.
• Soak gelatin in water and dissolve over low heat. Turn the sugar eggs into a fluffy froth and stir in the gelatin.
• Mix butter with condensed milk. Add in small portions to the protein mass.
• Pour the soufflé onto the cake base after placing it in a split mold. Put in the cold for 20 minutes.

The shape and decoration of the cake Bird's milk: photo

Cake Decorating Bird's milk can be different. Chocolate glaze, protein or butter cream are often used as decoration. The shape of the cake can also vary. These are tiered desserts or simple heart-shaped cakes. Mastic is often used, but this is a rather painstaking business. And not everyone loves the taste of such decor. Shape and decoration of the cake

Today I am fulfilling my first order - I am sharing with you the recipe for the classic cake Bird's milk in accordance with GOST. Incidentally, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turned out, in the preparation of this delicious cake there is nothing complicated with snow-white elastic soufflé, thin muffin cakes and chocolate icing. By adhering to the recipe, you, too, can easily repeat the process and sincerely enjoy the desired result.

I will not delve into the history of this famous and popular (and to this day, by the way) cake for a long time. I'd better tell you a little about the essence of its preparation. Today you can find the most different recipes bird's milk cake - it is prepared even on semolina, while some cooks use gelatin instead of agar-agar, add a huge amount of chicken eggs. The cakes, which in the original are prepared on butter-whipped (muffin) dough, are replaced with a biscuit.

Meanwhile, in the composition of a real cake, Bird's milk should be a snow-white soufflé, which is made on the basis of well-beaten egg whites, brewed with hot syrup on agar-agar. A cream of butter and sweet condensed milk is also added there - it is he who makes the soufflé creamy and tender.

To make the Bird's milk cake in accordance with GOST and you get it the first time, I deliberately made a very large (40 pieces) number of steps. Do not be alarmed - it will be easier and easier when you can clearly see and read everything in detail. I almost forgot to say one more thing: this cake uses just a huge amount of sugar - 560 grams. If you want, you can try to shorten it, but frankly, I have not tried and will not even try. Yes, the finished cake (weighing about 1 kg 400 grams) turns out to be sweet, even very sweet. Although the children unanimously said that they definitely did not need less sugar. Not surprisingly, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Cake dough:

Souffle:

Chocolate glaze:

Cooking a dish step by step with a photo:

The recipe for the classic cake Bird's milk includes quite available ingredients(well, if only with agar there can be problems in acquiring). For the cakes, take wheat flour top grade, two large chicken eggs (I have 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon vanilla sugar). For the soufflé, we need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if your eggs are small, take 3 proteins, you won't be mistaken), drinking water, butter, condensed milk with sugar, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, make the chocolate icing using dark chocolate and butter. 75 grams of chocolate is enough to cover, but I used 90 grams to paint the patterns further.

So, the whole process of preparing this delicious homemade cake let's break it down into several stages. First, bake the cakes, then make a soufflé and, finally, fill the finished cake with chocolate icing. The first step is to soak in 160 milliliters cold water 4 grams of agar-agar (these are 2 teaspoons without a slide, that is, under the knife). The original needs 140 milliliters of water, but I added another 20 milliliters to make the cake a little lighter. Leave the soaked agar on the table for about an hour.

In the meantime, let's prepare two sheets parchment paper, on which you need to draw a circle with a pencil around the diameter of the baking dish. I have 20 centimeters, but you can take more - then the cake will be wider, but lower. We will bake the cakes on these sheets, just do not forget to turn them over so that the drawing is on the other side.

Now let's start preparing the dough for our Bird, while in the process you can immediately turn on the oven to warm up at 200 degrees (the dough is done very quickly). To do this, put 100 grams of softened butter in a suitable dish (take it out of the refrigerator literally in an hour and a half).

Beat everything with a mixer or a whisk for a few minutes, so that the butter and sugar turn into almost a cream. Then we mix in the oil base one by one. chicken eggs while continuing to beat.

When a homogeneous mixture is obtained, pour 140 grams of sifted wheat flour the highest grade. All that remains is to stir it in to make a homogeneous dough.

In consistency, such a dough resembles a muffin dough (which, in fact, it is). It keeps its shape perfectly, does not spread - like thick sour cream.

Smear the dough along the diameter of the drawn circle (you may not reach the edge a little, since the dough will creep a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cakes will look prettier in the finished cake.

Bake the cakes alternately at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.

Cut the still warm cakes with a knife along the lines that we have drawn in advance with a pencil. Here is a small nuance: if you want the cakes to peep out of the soufflé (from the side) in the finished bird's milk cake, cut exactly along the lines. If you prefer not to see them (only a snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise what to do with the scraps - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).

Next, we move on to preparing a soufflé for the cake. To do this, first we will make an butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk there.

Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. 4-5 minutes will be enough to beat - let him wait for his turn on the table.

We remember that we soaked agar-agar. We put the saucepan over medium heat and, stirring occasionally, let the liquid boil.

Now we immediately fill in all 460 grams of sugar - only when the agar-agar is completely dissolved, otherwise the soufflé may not solidify. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.

We are waiting for the sugar to completely dissipate, let the mixture boil, stirring constantly. Now it's important not to miscalculate and cook the right sugar syrup. To do this, you can use a cooking thermometer and cook the syrup until it reaches 110 degrees. I don't have such a device, so I learned how to determine readiness by eye. Boil the syrup on a fire slightly below average for 8-9 minutes after it boils (already with sugar).

A test for readiness can be a thin thread that stretches for a spoon when you pick it up from the syrup. Or a soft ball: stir a drop of hot syrup into a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you need its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).

We begin to beat them at a low speed, and when the proteins become cloudy and a light foam forms (after about 30 seconds), pour a teaspoon of lemon juice (or put 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the mixer speed to maximum and achieve the splendor of the proteins. The mass should keep its shape well and not move (as for meringues).

Gradually, you will see how the mass will be strongly compacted and will increase well in volume. In consistency, it resembles the basis for homemade marshmallow- just as thick and stable.

Without stopping the mixer (I stop it only to have time to take a photo), we introduce oil cream into the protein base in parts. Only you need to intervene it quickly and at the lowest speed.

As soon as you see that all the cream has intervened, stop whisking immediately. The fact is that further the soufflé will thicken and it will be difficult to put it into a mold. In this case, the mass flows lazily from the rim in a wide ribbon.

It turns out a very decent amount of a delicious creamy protein base for the Bird's milk cake. We work quickly, as it begins to cool down rapidly (agar stabilizes already at 40 degrees).

Fill the cake with half of the souffle mass. If you interrupt it, you will not pour it, but spread it with a spoon because of the density.

Fill the cake with the second half of the souffle mass. At the end, it will already begin to thicken and may not lie quite evenly.

To do this, quickly rotate the form with both hands, without lifting it from the table. The soufflé is leveled under its own weight. We put the cake mold in the refrigerator so that the top of the soufflé grabs and is not sticky. I spent the cake in the cold for about half an hour - the souffle had time to grab so that it could be covered with chocolate icing. If you are not in a hurry, let the workpiece cool down well (a couple of hours is enough).

In Soviet times classic cake Bird's milk was in great demand, it was prepared according to the GOST criteria, such baked goods were not made at home. A culinary masterpiece was baked only in a certain amount, therefore it was a rare, scarce commodity, belonged to the legendary cakes. There are many recipes for Bird's milk with vivid photos.

How to make Bird's milk cake

When planning to cook a cake at home, you should take into account the peculiarities of its baking. Here are some tips on how to make Bird's milk at home:

1. The dough is prepared as for a cake.
2. It is necessary to beat the gelatin with eggs for a long time to achieve airiness.
3. The top of the cake is poured with a chocolate layer, you can make an inscription or drawing with cream.
4. To make the filling brighter in taste, soak the gelatin in juice or compote.

Souffle

The main components from which the airy soufflé Bird's milk is made are gelatin and egg whites. Modern culinary experiments have led to the fact that soufflé can be different types... Here are some options for the toppings for a cake called Bird's milk:

• traditional egg whites;
• dietary curd;
• creamy;
• cream soufflé;
• chocolate;
• fruit.

Glaze

Many cakes without icing do not look as delicious or pretty. A Few Tips for Cooking chocolate glaze for Bird's milk:

1. Its consistency should be similar to sour cream.
2. If the cake is too sweet, you can pour lemon juice into the icing.
3. It will be softer if you add more oil.
4. It is recommended to add food coloring to add color to the glaze.

How to decorate Bird's milk cake

You can decorate the prepared cake in any way, like other culinary products. For this can be used, for example, chocolate, icing, cream, fruit or biscuits. Every hostess can be creative. Here are some options for decorating a cake:

• chocolate patterns;
• cookie decoration;
• fruit decor; to
• cream patterns.

Bird's Milk Cake Recipes

Sweet tooth lovers can treat themselves to homemade cakes called "Bird's Milk". They are made with a soufflé filling, custard or interlayers using semolina. To make a cake quickly and not forget anything, you need to prepare and measure all the ingredients in advance.... Bird's milk will turn out beautiful, you will certainly want to save the photo in your family album.

According to the USSR GOST

• Time: 50 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

According to GOST, bird's milk is a baked product that has been prepared in accordance with product quality standards. Feature in the manufacture of cake - quick baking(only 10 minutes) at a high temperature of 230 degrees. The ingredients of the soufflé are divided into groups, mixed separately, and at the end of cooking, everything is combined together. The cake consists of 4 layers.

Ingredients:

• butter - 300 g;
• granulated sugar - 560 g;
• flour - 140 g;
• eggs - 2 pcs.;
• egg white - 2 pcs.;
• citric acid - 2 pinches;
• gelatin - 2 tsp;
• condensed milk - 100 g;
• vanillin - 2 n.

Cooking method:

1. For biscuit cakes, beat 100 g butter and 100 g sugar.
2. Break eggs, add flour, knead a thick mass.
3. Transfer the dough into a mold and send it to an oven heated to 230 degrees for 10 minutes.
4. Soak the gelatin, then heat it, stirring constantly, add sugar.
5. Add vanillin and condensed milk to the butter, beat until a fluffy mass is formed.
6. Whisk whites separately, add citric acid and mix.
7. Pour in the sugar syrup with care. Stir until the mixture is the desired consistency. Add butter cream and beat with a mixer.
8. Assembling the cake: cakes and soufflé alternate. Then you need to place the pastries in the refrigerator for 3 hours (necessary for the soufflé to harden).

Granny Emma's recipe

• Time: 60 minutes.
• Servings Per Container: 6.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

In the Bird's Milk recipe from Emma's grandmother a large number of calories due to the use of foods with a large energy value... For example, 7 protein-rich eggs are added to the cake. It is noteworthy that the proteins from them go to the soufflé, and the yolks go to the biscuit dough. For a rich taste, condensed milk is added to the filling of Bird's milk, and citric acid is added to add sourness.

Ingredients:

• flour - 1 tbsp.;
• eggs - 7 pcs.;
• granulated sugar - 2 tbsp.;
• butter - 300 g;
• vanillin - 1 tsp;
• baking powder - 1 tsp;
• gelatin - 20 g;
• condensed milk - 250 g;
• citric acid - ¼ tsp;
• dark chocolate - 150 g;
• cream - 180 g.

Cooking method:

1. Add half a glass of sugar and vanillin to the egg yolks, beat everything with a mixer, put 100 g of butter.
2. Place flour with baking powder in a bowl, then stir until homogeneous mass... Then add the yolks and knead the dough.
3. Bake in the form for 15 minutes. The temperature should be 200 degrees.
4. Soak gelatin in water to swell.
5. For soufflé, beat 170 g of butter, pour in condensed milk.
6. The gelatin needs to be heated by adding 125 g of sugar.
7. Beat the whites with a mixer, adding citric acid, vanillin and 125 g of sugar to them.
8. Then it is necessary to slowly pour in the gelatin and the mass of oil.
9. Collect the cake, alternating shortcakes and soufflés, and refrigerate.
10. For the glaze, pour the remaining sugar into the cream, heat to dissolve.
11. Pour cream into a bowl of dark chocolate, add butter and stir.
12. Pour the mixture over the cake and put it in the refrigerator to set the frosting.

Bird's milk cake from Julia Vysotskaya

• Time: 40 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Homemade Bird's Milk Recipe with minimum amount ingredients are offered by Julia Vysotskaya. Her baked goods always turn out beautiful, photos are often found in cookbooks. In this recipe, the pastry chef for the cake uses a small amount of ingredients, focuses on the number of eggs - there are 10 of them. It turns out very tasty.

Ingredients:

• eggs - 10 pcs.;
• flour - 150 g;
• granulated sugar - 390 g;
• gelatin - 24 g;
• milk - 130 ml;
• butter - 180 g.

Cooking method:

1. Stir 4 eggs with 200 g of sugar, add 140 g of flour.
2. Pour the dough into a mold, then bake in the oven for 30 minutes.
3. Separate the yolks, add half the sugar, milk and flour to them, mix. Place the mixture on fire to thicken. Cool under the lid.
4. Put butter in the resulting mass and mix.
5. Dissolve gelatin in water and heat.
6. Beat the whites to form a fluffy foam, slowly adding sugar.
7. While stirring, pour gelatin into the proteins.
8. Add cream to the mixture and stir until smooth.
9. Slice the sponge cake longitudinally. Put half of the crust on the dish, pour the soufflé layer, then place the other half. Ready cake put in the refrigerator.

With agar agar

• Time: 30 minutes.
• Servings Per Container: 6.
• Calorie content: 366 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

Bird's milk cake recipe may include agar agar as an ingredient. This substance is made from algae and is especially appreciated by confectioners. However, it quickly solidifies, which complicates the process of making soufflé. It is necessary to quickly prepare all parts of the cake, and have time to quickly collect the Bird's milk dessert before the agar-agar finally solidifies.

Ingredients:

• butter - 300 g;
• granulated sugar - 560 g;
• egg - 2 pcs.;
• flour - 110 g;
• baking powder - 0.5 tsp;
• agar agar - 2 tsp;
• vanillin - 1 pinch;
• condensed milk - 100 g;
• lemon juice - 1 tablespoon

Cooking method:

1. It is advisable to soak agar-agar overnight.
2. Combine 100 g of melted butter with 100 g of sugar, beat for a long time –3-5 minutes.
3. Add yolks, add flour, baking powder and knead the dough.
4. The dough must be divided into two and baked separately at 210 degrees.
5. For the filling, beat the butter, condensed milk, vanillin.
6. Place the container with agar-agar on the stove, bring to a boil, then add sugar. When foam forms, turn off.
7. Beat the whites with lemon juice until a thick foam forms.
8. Pour the syrup into the whites.
9. Add cream, stir.
10. Assembly: alternate cakes and soufflés. Then the bird's milk should freeze in the refrigerator.

With gelatin

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

You can make Bird's milk using a small amount of gelatin. This ingredient is more readily available than agar-agar: it is inexpensive and you can find it in any store.... A definite plus - it freezes slowly. This allows you to safely assemble the cake from the prepared parts, without fear that the soufflé will quickly harden and it will not be possible to give it the desired shape.

Ingredients:

• butter - 130 g;
• eggs - 3 pcs.;
• granulated sugar - 2 tbsp.
• flour - ¾ st.;
• sour cream - 3 tablespoons;
• soda - 1/3 tsp;
• cocoa powder - 2 tablespoons;
• gelatin - 1 tablespoon;
• citric acid - 1 sc.

Cooking method:

1. Mix 100 g butter with half a glass of sugar, add yolks and slaked soda.
2. Add flour and knead. Put the dough in a mold, bake for half an hour, the heat should be medium.
3. Soak gelatin.
4. Put the container with gelatin on fire so that it dissolves
5. Beat the whites of the eggs, add citric acid, sugar, continuing to stir.
6. Pour into protein cream gelatin.
7. For the glaze, let the sour cream and sugar boil, add cocoa and vanillin, cool and put in the butter.
8. Assembly: cake, then soufflé (lay out in several steps according to the diameter of the cake), cover with a layer of chocolate glaze on top.

With semolina

• Time: 40 minutes.
• Servings Per Container: 6.
• Calorie content: 388 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

Semolina - universal ingredient... It often replaces flour. Thanks to semolina, you can achieve a greater splendor of the filling. It turns out to be delicate, porous and airy. This recipe no longer makes the soufflé characteristic of Bird's milk. Instead, they cook a special mixture of milk, butter, semolina, sugar and lemon. It turns out sweet filling with a sour note.

Ingredients:

• eggs - 3 pcs.;
• butter - 250 g;
• granulated sugar - 1.5 tbsp.;
• cocoa - 2 tablespoons;
• flour - 0.5 tbsp.;
• baking powder - 1.5 tsp;
• salt - 1 sc.;
• lemon - 1 pc.;
• milk - 1.5 tbsp.;
• semolina - 1/3 tbsp.

Cooking method:

1. How to make the dough: mix 100 g of butter, half a glass of sugar and salt with a mixer, beat in the eggs.
2. Put flour, cocoa and baking powder into the dough and knead.
3. The cake should be baked for 20 minutes at a temperature of 200 degrees.
4. Cut the cooled cake lengthwise.
5. Boil the lemon for 1 minute to remove the bitterness from the rind.
6. Squeeze out the pulp of the lemon, pass the peel through a meat grinder, then mix and grind them well in a blender.
7. Add sugar to milk, bring to a boil, add semolina, bring to readiness.
8. Finished semolina grind with a mixer, put lemon and butter.
9. Keep the cream in the refrigerator for 20 minutes.
10. Assembly: place the whole cream between two cakes.

With custard

• Time: 70 minutes.
• Servings Per Container: 6.
• Calorie content: 435 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

If someone doesn't like soufflé, but wants to make Bird's milk, you can make it with custard. The cake will turn out to be more satisfying, nutritious and high-calorie. Its filling is slightly different in the method of preparation: the custard must be cooked in a water bath. It takes longer, and more effort is spent, but it turns out very tasty.

Ingredients:

• eggs - 7 pcs.;
• butter - 250 g;
• granulated sugar - 350 g;
• flour - 150 g;
• vanilla sugar - 1 sachet;
• milk - ½ tbsp.;
• gelatin - 20 g;
• citric acid - ¼ tsp

Cooking method:

1. You need to mix the following components: 100 g each of butter and sugar, 2 eggs, vanillin and flour. Knead the dough, place it in a mold with a diameter of 20-30 cm. Bake for 10 minutes.
2. Heat the soaked gelatin to dissolve all the crystals.
3. Beat the yolks with half a glass of sugar, add hot milk and cook in a water bath (it will come out like condensed milk in terms of density). This is how the custard base turned out.
4. Pour boiling water over 250 g of sugar and stir. Place on the stove, do not stir after boiling.
5. The syrup should be viscous after 7-10 minutes.
6. Beat the whites with a mixer, add citric acid.
7. First, pour in the syrup, and then the gelatin.
8. Beat the butter, then add the custard base.
9. Assembly: put half of the cake in the diameter of the mold, pour the cream on it, repeat again.

Without condensed milk

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 370 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

If there is no condensed milk, then you can prepare a similar ingredient for Bird's milk yourself. This complicates the entire cooking process a little, but if you stick to the recipe, you will be able to make the filling quickly. The main point is to properly cook the cream, the taste and appearance cake. It is important to cook it in a water bath, so you get the desired result.

Ingredients:

• flour - 210 g;
• granulated sugar - 500 g;
• egg - 14 pcs.;
• gelatin - 40 g;
• milk - 1 tbsp.;
• butter - 400 g;
• vanilla sugar - 1 p.;
• water - 150 ml;
• dark chocolate (can be replaced with white chocolate) - 150 g.

Cooking method:

1. Make a biscuit with the following ingredients: 200 g flour, 4 eggs and 150 g sugar. Bake for 20-25 minutes.
2. Cut the finished cake lengthwise.
3. Separate the yolks and mix with a glass of sugar until fluffy.
4. Add flour, milk to the yolks, mix.
5. Place the mixture in a water bath, bring to a custard.
6. Beat 300 g of softened butter, adding cream.
7. Add vanillin and stir.
8. Soak gelatin and then warm up.
9. Whisk the whites with a glass of sugar to create strong peaks.
10. Add gelatin to them, and then cream.
11. Assembly: place the cake in a split form, then the whole cream, and then again the cake.
12. Boil the icing from the pieces of chocolate and butter, cover the top and sides of the cake with it.

With chocolate biscuit

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content: 440 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Cocoa lovers can bake a cake homemade, which will be delicious chocolate cakes. Biscuit dough Bird's milk is prepared using cocoa powder. It is worth noting that the soufflé can be either regular, light, or chocolate, for which you will need to add chocolate when preparing the filling. Bird's milk will turn out to be unusual and tasty.

Ingredients:

• flour - 1 tbsp. l .;
• egg - 6 pcs.;
• starch - 1 tablespoon;
• cocoa powder - 1 tbsp. l .;
• granulated sugar - 9 tablespoons;
• baking powder - 1 tsp;
• gelatin - 20 g;
• butter - 200 g;
• condensed milk - 200 g;
• water - 100 ml;
• dark chocolate - 150 g.

Cooking method:

1. Separate the yolks from the whites, mix them with 3 tbsp. l. sugar, add flour, cocoa, starch, baking powder and pour in a little vegetable oil.
2. Beat the mass with a mixer until smooth.
3. Bake the crust for 10 minutes in a baking dish at 180 degrees.
4. Pour gelatin with water.
5. Beat the butter, add condensed milk in the process.
6. Pour half of the sugar into the gelatin and place over low heat.
7. Beat the whites, gradually adding sugar, steady peaks should form on the surface of the mixture.
8. Pour gelatin to the proteins in a thin stream, add butter cream.
9. Melt dark chocolate and add to tender soufflé.
10. When collecting Bird's milk, you need to put the biscuit on a dish. All the filling is laid out on the cake. To solidify, bird's milk must be placed in the refrigerator for several hours.

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