19.09.2012 01:59

Bird's milk cake - general principles and methods of preparation

The old-timers of the former Soviet Union remember this tradition very well - to bring from the capital of the Motherland a delicacy that was in short supply and very much in demand at that time - the Bird's Milk cake. It was impossible to "catch" it in grocery stores, as the saying goes, "in the afternoon with fire." The lines behind him on Novy and Stary Arbat lined up such that they blocked traffic, and they had to be deployed by police squads. And all because the cake patented by Vladimir Guralnik (the chef of the Prague restaurant) was produced in strictly limited quantities, as it was prepared from perishable products.

Of course, this can be considered as an excuse, because now it is sold in stores without a queue. But why do we need a store-bought cake, if many homemade recipes are known. According to its technology, it is simply created in order to cook it on home cooking. In most recipes "Bird's milk" is made from beaten eggs similar to sweets with semi-airy mashmallow filling, known since the 30s of the last century. Poland was the first to produce them under the name ptasie mleczko. Cake "Bird's milk" has a special technology. At the very bottom there should be a layer of baking, but not shortbread dough and not biscuit.

The inventors experimented for a long time, and came to the conclusion that the best basis will become a cake-like dough. As for the soufflé, it took some time to come to the classic look either. They did it not on gelatin, but using agar-agar, which does not fold at a temperature of 117 degrees. With a scarce exotic addition, the cake becomes tender and melts in your mouth. In home recipes, it is quite possible to get by with gelatin and egg whites, the main thing is to get an airy soufflé. With the help of modern mixers and blenders, various mixtures can be whipped until the creamy mass really becomes the same as in bird's milk.

Bird's milk cake - product preparation

In any version of the cake, we need a certain amount of eggs, milk, cream, butter. Almost all recipes use gelatin - animal glue. It is obtained by digestion from defatted cartilage or veins. That is why the meat "jelly" freezes on its own, due to the natural presence in meat broth gelatin. Culinary gelatin is plates or leaves that swell well in warm water (their thickness is only 2-3 mm). To quickly dissolve the gelatin, you need to carefully raise the temperature to 45 degrees, stirring the solution.

Cake bird's milk - best recipes

Recipe 1. Classic bird's milk with egg soufflé

By the way, "Bird's milk" has very few calories. This recipe, despite the festive look and magnificent forms, contains practically no cream. Making this cake is much easier than it might seem at first glance. See for yourself.

Ingredients:

Biscuit: 4 eggs; flour (1 cup), sugar.
Souffle: eggs (10 pcs), milk (1 cup), sugar (1 ½ cups), gelatin (bag), butter (200 grams), flour (1 spoon).

Cooking method

Pour the gelatin into a glass cold water. Cooking biscuit. Beat eggs with sugar, add flour and mix well. Line a greased pan with parchment paper, pour in the batter and bake for 30 minutes or less. Readiness is checked with a torch.

Soufflé: separate the yolks from the proteins and grind them with half the cooked sugar, add milk, mix with flour and put on water bath to bring to a boil. Cool the mixture and add soft butter into it, beat with a mixer. Gelatin is completely dissolved in water and stirred until the lumps disappear. Beat the whites with a mixer until fluffy foam, adding a pinch of salt. Add the second part of sugar, beat. Add gelatin and continue beating. Mix both masses and put in the refrigerator until thickened. We cut the finished chilled biscuit lengthwise into two parts. We lay the lower part on the bottom of the mold, spread the resulting soufflé on top, cover with the second part of the cake. Decorate the top with melted chocolate.

Did you have to tinker? But what a result! Real home cake"Bird's milk" is an affordable, no longer scarce food.

Recipe 2. Bird's milk with semolina soufflé

In order to not feel semolina in the cream - there is little secret. You will definitely want to cook it again if you try at least once.

Ingredients: margarine (creamy, 100 g), vanillin, eggs (3 pcs), soda slaked with vinegar, sugar (1 cup), cocoa (2 tablespoons), flour (1 cup).

Cream: butter (butter, 300 grams), vanillin, milk (2 tablespoons), sugar (1 cup).

Glaze: 4 tablespoons milk and sugar, half a glass of sugar.

Cooking method

Mix cocoa with sugar and vanilla, add margarine, water and put on a slow fire. It is necessary to ensure that a homogeneous mass is obtained. In the cooled resulting mass, drive three eggs one at a time, stir thoroughly. Separately, mix the flour with slaked soda, add to the previous mass. We bake in the oven.

Cream.
And here is the promised secret: grind semolina in a coffee grinder until flour is obtained. Now no one will ever guess what the cream is made of. Boil semolina in milk until thickened. Separately, beat the butter with sugar, add vanillin and pour into porridge. Mix thoroughly. The cake is placed in a round shape with a side. We spread the resulting cream on top, put in the refrigerator until completely thickened.

Glaze.
Mix sugar with cocoa, add milk and bring to a boil, stirring. Let's add 1 tbsp. spoon butter. Cool and pour over the cake. Let the cake dry completely.

Recipe 3: Bird's milk cake with curd soufflé

Ingredients: cottage cheese (300 grams), gelatin (30-40 gr.), sour cream (400-450 gr.), milk (1 cup), cocoa (4 tablespoons), sugar (1 cup), sugar (4 tablespoons ).

Cooking method

We will form the cake from two parts - chocolate color and white. To prepare the chocolate layer, fill with water and leave to swell. Add 4 tablespoons of gelatin mixed with cocoa, heat until gelatin dissolves. Pour into a mold and leave to infuse for 25-35 minutes. white layer: pour gelatin with milk, let it dissolve. We rub the cottage cheese through a sieve, we get a pasty mixture, mix with sour cream, add cream, a glass of sugar. Beat the resulting paste until thick. We heat the gelatin with milk, mix with the milk mass with a mixer, cool (10-15 minutes). Pour into the mold on top of the first layer and put at least 2 hours in the refrigerator.

As a rule, the top of the cake is covered with chocolate icing. For a holiday or anniversary, you can make any drawings or inscriptions on the glaze. To do this, in a paper envelope, we collect powdered sugar and sprinkle it on the cake in the form of an ornament or letters.

This advice is taken from similar recipe sweets "bird's milk". In order for the filling to turn out with a more pronounced taste, gelatin can be soaked in fruit juice or compote. The filling is concentrated milk, whipped with a mixer into a thick foam.

The well-known dessert called "Bird's Milk" was invented in the USSR, and the recipe was even patented. Queues lined up for this cake.

Now it is no longer a shortage, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe is distinguished by both a simple list of ingredients and an easy way to cook at home, so even inexperienced housewives can make it a reality. And most importantly, it won't take long.

Cooking steps:

1. Soak gelatin in water to swell.
2. Prepare frosting by melting chocolate and butter.
3. Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
4. In the meantime, dissolve the swollen gelatin with a water bath and slowly pour it into the heavily beaten egg whites with sugar, while continuing to beat.
5. Smooth the whipped soufflé over the already frozen glaze and pour over this mass with the remaining chocolate. We again put the form in the refrigerator and not less than half an hour.

"Bird's milk" - a classic cake recipe

To cook a cake according to this recipe at home, it will take more effort, but the result will please you - there will be real "Bird's Milk" on the table - a rare pleasure for Soviet citizens, and currently so affordable, but no less desirable.

What you need for the sweet part:

• Flour - 7 tbsp. l.;
• Chicken eggs - 2 pcs.;
• Vanillin - optional.

For the soufflé:

• Proteins from 2 eggs;
• Butter - one pack;
• Condensed milk - half a can;
• Gelatin - 4 tsp;
• Citric acid - half 1 tsp;
• Vanillin - optional;
• Sugar - 1 cup and a half;
• Water - 150 ml.

For glaze:

• Butter - half the package;
• Chocolate - 2 bars.

Cooking steps:

1. 1. Let's do a test first. Beat butter and sugar, then add the rest of the ingredients.

1. 1. Bake two cakes baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the form in which you plan to collect the finished cake.

1. 1. We make soufflé. Beat the melted butter and condensed milk. Soak gelatin for half an hour in a quarter cup of water. We cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, and pour sugar into it, cook until cooked (until it drains with a thin thread).

1. 1. Beat egg whites with citric acid to stable peaks. When the syrup has reached the required consistency, it must be slowly poured into the proteins, without stopping beating them, and then slowly pour in the gelatin melted by means of a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.

1. 1. We proceed to the "assembly" of the "Bird's Milk" cake: cake - half of the soufflé - the second cake - the remaining soufflé. We put in the refrigerator.

1. 1. When the souffle hardens, the cake can be poured with icing. To prepare it, we melt the chocolate using a water bath, and add butter here, mix. finished cake leave it in the refrigerator again.

Curd "Bird's milk"

Fans of counting calories will like this dessert with cottage cheese soufflé. Firstly, it is not very high-calorie (especially if you use cottage cheese and low-fat cream), and secondly, it is insanely delicious.

What you need for a soufflé:

• Cottage cheese (not grained) - 100 gr.;
• Cream - 100 ml;
• Condensed milk - 150 gr.;
• Cow's milk - 70 ml;
• Food gelatin - 15 gr.;
• Cocoa powder - 20 gr.

For glaze:

• Chocolate - 100 gr.;
• High fat cream - 30 ml.

Cooking method:

1. Pour gelatin over cold milk to swell.
2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for another couple of minutes, reducing the gas. Add warmed gelatin to this mixture. Mix thoroughly with cocoa. Let this mixture cool down at room temperature.
3. In the meantime, beat the cottage cheese with a blender until there is not a lump left. Add the previously prepared mixture and continue to beat with a blender for a few more minutes.
4. We distribute the whipped mass in the form and put it in the refrigerator.
5. Now let's prepare the frosting. We melt the chocolate. Pour cream into it and mix thoroughly.
6. Pour the icing over the frozen soufflé and place the mold in the refrigerator again.

"Bird's milk" with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly - no one can guess the main component of this soufflé.

What is required for the cake:

• Butter - half the package;
• Sugar sand - 190-200 gr.;
• Chicken eggs - 3 pcs.;
• Wheat flour - 200 gr.;
• Cocoa powder - 20 gr.;
• Vanillin - optional;
• Baking soda - half 1 tsp.

For the soufflé:

• Butter - 1 pack and a half;
• Sugar sand - 180-200 gr.;
• Semolina - 4-6 tbsp. l.;
• Cow's milk - 400-500 ml;
• Vanillin - optional.

For glaze:

• Cow's milk - 50 ml;
• Cocoa powder - 40-50 gr.;
• Sugar - half a glass;
• Butter - 10 gr.

Cooking steps:

1. We make the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until a homogeneous state is obtained.
2. When the mixture has cooled, add one egg at a time and mix well. Pour here the flour already mixed with slaked soda.
3. We bake the cake in the oven at 200⁰С.
4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder to a state of flour.
5. Cook semolina flour in milk until thickened. Beat butter, sugar and vanilla. Add this mixture to the mango mixture and mix well.
6. We spread the finished mixture on the cake and place it in the refrigerator to solidify.
7. Let's do the frosting. Mix cocoa and sugar with milk. Bring this mixture to a boil and add oil. Let the frosting cool slightly before pouring over the soufflé.

Homemade sweets "Bird's milk"

These sweets are liked by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

What will be required:

• Chocolate - 1 standard bar;
• Butter - 1/2 pack;
• Eggs (only proteins) - 4 pcs.;
• Gelatin - 15 g;
• Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

Cooking steps:

1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
2. Beat egg whites with powdered sugar until stiff and slowly pour in gelatin, continuing to work with a mixer. We put the soufflé in a form for solidification, then cut it into squares or lay it out to solidify in ready-made molds.
3. Cooking glaze from chocolate and butter. Dip the frozen soufflé in the chocolate mixture, put it on foil and put it in the cold.

If you want to achieve the greatest similarity with bird's milk produced on confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more gentle.

You can buy agar-agar in the spice department, sometimes it is sold in pharmacies. Just remember that a souffle with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, it will need to be transferred into a mold very quickly.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not cooked, and sugar is very difficult to dissolve, especially if it is large.

If you want to give the protein souffl some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.

Dessert "Bird's milk" - airy soufflé in chocolate icing. This is a favorite delicacy that everyone can cook at home. Many confectioners prepare dessert according to their own recipe, but each has main ingredient- beaten egg whites.

Dessert is prepared in the form of sweets and cakes with a thin layer of cakes. Bird's milk will be a great treat for holidays and birthdays.

Sweets "Bird's milk"

For the first time, Ptichye Moloko sweets began to be produced in Poland, and later became popular in other countries. Sweets will be a great treat for festive table and a cup of tea.

It will take about an hour to prepare the Bird's Milk dessert at home.

Ingredients:

• 3 proteins;
• 100 g of milk chocolate;
• 160 ml. water;
• 1/2 tsp citric acid;
• 180 g of sugar;
• 20 g of gelatin;
• 100 g of condensed milk;
• 130 g of plum oil;
• a pinch of salt;
• 2 tsp salt;

Cooking:

1. Prepare gelatin by pouring 100 ml. water, leave to swell.
2. Beat 100 g of softened butter until light and fluffy.
3. Pour the condensed milk gradually into the butter, whisking for 2 minutes.
4. Prepare the second cream for sweets: pour sugar into the pan, pour the remaining water. Put the dishes on a small fire, wait for the boil.
5. Lightly salt the whites, so they will beat better.
6. Start beating the whites at a low speed, with the formation of foam, the speed must be gradually increased to maximum, until the proteins stop in bulk foam to stable peaks.
7. As the syrup boils, reduce the heat to a minimum, boiling should continue. After 5 minutes, add citric acid.
8. The syrup will begin to thicken, you can check the readiness with a thermometer. The required temperature is 116 degrees. Approximate cooking time is 10 minutes.
9. Pour in the syrup while continuing to beat the egg whites. Whisk until the mixture cools and thickens.
10. Put the swollen gelatin on the fire, stir until completely dissolved. It is important that the gelatin does not begin to boil, otherwise its gelling properties will be lost.
11. Pour the slightly cooled gelatin into the whites in a thin stream. whipping protein cream, enter in portions of oil cream. You will get a mass similar to sour cream in consistency.
12. Pour the mass into molds and set to harden for 2 hours in the refrigerator.
13. Melt chocolate in a water bath, add butter. If the frosting is too thick, add some milk. The frosting should be smooth and fairly thick.
14. Pour the frozen soufflé, removing it from the molds, with the cooled chocolate icing. Leave the dessert in the refrigerator, the glaze should harden.

Cake dough:

• 100 g of sugar;
• 2 eggs;
• 140 g flour;

Souffle:

• 4 g of agar-agar;
• 140 ml. water;
• 180 g of plum oil;
• 100 ml. condensed milk;
• 460 g of sugar;
• 2 proteins;
• 0.5 tsp citric acid;

Glaze:

• 75 g of chocolate;
• 45 g plums. oils.

Cooking:

1. Rub sugar with butter until white with a mixer. Add eggs. Watch for the sugar to dissolve.
2. Sift flour into the mass, prepare the dough.
3. Spread the dough evenly over the parchment, bake for 10 minutes at 230 degrees.
4. Remove the cakes from the parchment, when they have cooled, cut off the excess around the edges.
5. In the form in which the cake will be assembled, lay one cake on the bottom.
6. Prepare the syrup for the soufflé: soak the agar in water for 2 hours. Then bring to a boil, add sugar and cook over low heat until the sugar is completely dissolved. Remove the mass from the heat when a white foam appears on the surface. Ready syrup thread stretches from the shoulder.
7. Beat whites with citric acid, enter the syrup carefully in a trickle.
8. Beat the butter with condensed milk, then carefully add the syrup to the finished mass, continuing to beat at low speed.
9. Assemble the cake: Pour half of the soufflé onto the cake lined at the bottom of the mold.
10. Put the second cake on top, pour the rest of the soufflé. Put the cake in the refrigerator for 4 hours to harden.
11. Prepare chocolate icing to decorate the dessert. Melt the chocolate and butter in a water bath, pour over the frozen cake. Leave the cake in the glaze to harden for another 3 hours.

The structure and taste of the soufflé depend on proper cooking. It is important to prepare the soufflé in the correct sequence. To carefully remove the cake from the mold, you need to carefully run along the edge of the mold with a knife.

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

How to make Bird's milk cake

If you are going to cook a cake at home, you should take into account the features of its baking. A few 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 a drawing with cream.
4. To make the filling brighter in taste, gelatin must be soaked in juice or compote.

Souffle

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

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

Glaze

Many cakes without icing look not so tasty and beautiful. A few tips for making chocolate icing for Bird's milk:

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

How to decorate a bird's milk cake

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

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

Cake recipes Bird's milk

Sweet lovers can treat themselves to homemade cakes called "Bird's Milk". They are made with a filling in the form of a soufflé, custard or a layer 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 a family album.

According to GOST USSR

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

Bird's milk according to GOST is a pastry that has been prepared based on product quality standards. Feature in the manufacture of cake - quick baking(only 10 minutes) at a high temperature of 230 degrees. Soufflé ingredients are divided into groups, mixed separately, and at the end of cooking everything is combined together. The cake has 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 pcs.

Cooking method:

1. For biscuit cakes, beat 100 g of butter and 100 g of sugar.
2. Break eggs, add flour, knead a thick mass.
3. Transfer the dough into a mold and send for 10 minutes in an oven heated to 230 degrees.
4. Soak 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. Proteins must be beaten separately, add citric acid and mix.
7. Pour in with care sugar syrup. Stir until the mixture reaches the desired consistency. Add butter cream and beat everything with a mixer.
8. Assembling the cake: cakes and soufflés alternate. Then you need to place the pastries in the refrigerator for 3 hours (necessary for the soufflé to harden).

Grandma Emma's Recipe

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

In the recipe for Bird's milk from Grandma Emma a large number of calories, which is due to the use of products with a large energy value. For example, 7 eggs rich in protein are added to the cake. It is noteworthy that the proteins from them go to the souffle, and the yolks - to the biscuit dough. For a rich taste, condensed milk is added to the filling of Ptich'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;
• bitter 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 and baking powder into a bowl, then stir until homogeneous mass. Then add the yolks and knead the dough.
3. Bake in the mold for 15 minutes. The temperature should be 200 degrees.
4. Soak gelatin in water to swell.
5. For the soufflé, beat 170 g of butter strongly, pour in the condensed milk.
6. 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 you need to slowly pour in the gelatin and the mass of the oil.
9. Assemble the cake, alternating layers and soufflés, and refrigerate.
10. For the glaze, pour the remaining sugar into the cream, heat it to dissolve.
11. Pour cream into a bowl with dark chocolate, put butter and mix.
12. Drizzle the cake with the mixture and refrigerate to set the frosting.

Cake Bird's milk from Yulia Vysotskaya

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

Bird's milk recipe at home with the minimum amount ingredients are offered by Julia Vysotskaya. Her pastries always turn out beautiful, photos are often found in cookbooks. In this recipe, the cake confectioner 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. Mix 4 eggs with 200 g of sugar, add 140 g of flour.
2. Pour the batter into the mold, then bake in the oven for 30 minutes.
3. Separate the yolks, add half the sugar, milk and flour to them, mix. Place mixture on fire to thicken. Cool under the lid.
4. Put the oil into the resulting mass and mix.
5. Dissolve gelatin in water and heat.
6. Beat egg whites until fluffy, slowly adding sugar.
7. Stirring, pour gelatin into proteins.
8. Add the cream to the mixture and mix until smooth.
9. Cut the biscuit lengthwise. Put half of the cake on a dish, pour a layer of soufflé, then place the second half. Place the finished cake in the refrigerator.

With agar-agar

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

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

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 tbsp.

Cooking method:

1. Agar-agar is preferably soaked overnight.
2. Combine 100 g of melted butter with 100 g of sugar, beat for a long time -3-5 minutes.
3. Put the yolks, add flour, baking powder and knead the dough.
4. The dough must be divided into two parts and baked separately at 210 degrees.
5. For the filling, beat 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 it off.
7. Whisk egg whites with lemon juice until a thick foam forms.
8. Pour the syrup into the egg whites.
9. Add cream, stir.
10. Assembly: Alternate cakes and soufflés. Then Bird's milk should solidify 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 affordable than agar-agar: it is inexpensive and can be found in any store.. A definite plus is that it freezes slowly. This allows you to calmly 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 tbsp;
• citric acid - 1 tbsp.

Cooking method:

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

With semolina

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

Manka - universal ingredient. It often replaces flour. Thanks to semolina, you can achieve greater splendor of the filling. It turns out tender, porous and airy. This recipe no longer makes soufflé, which is typical for Bird's milk. Instead, they prepare 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 prepare the dough: mix with a mixer 100 g of butter, half a glass of sugar and salt, 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 zest.
6. Squeeze the pulp of the lemon, pass the peel through a meat grinder, then mix and chop them well in a blender.
7. Add sugar to milk, bring to a boil, add semolina, bring to readiness.
8. Ready semolina chop with a mixer, put lemon and oil.
9. Keep the cream in the refrigerator for 20 minutes.
10. Assembly: place the entire cream between two cakes.

With custard

• Time: 70 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 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 way it is prepared: custard must be cooked in a water bath. It takes longer, and more effort is expended, 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 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). So the custard base turned out.
4. Pour 250 g of sugar with boiling water and stir. Place on the stove, after boiling do not interfere.
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 into it.
9. Assembly: put half of the cake along the diameter of the mold, pour 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 whole cooking process a little, but if you stick to the recipe, you can make the filling quickly. The main point is to cook the cream correctly, 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 from 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 foam.
4. Add flour, milk to the yolks, mix.
5. Place the mixture in a water bath, bring to the state of custard.
6. Beat 300 g of softened butter, adding cream.
7. Put vanilla and mix.
8. Soak the gelatin and then warm it up.
9. Proteins need to be beaten with a glass of sugar so that strong peaks appear.
10. Add gelatin to them, and then cream.
11. Assembly: place the cake in a detachable form, then the whole cream, and then the cake again.
12. Cook the glaze from 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 of the dish: 440 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Cocoa lovers can bake a cake home cooking in which there 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 unusual and tasty.

Ingredients:

• flour - 1 tbsp. l.;
• egg - 6 pcs.;
• starch - 1 tbsp;
• cocoa powder - 1 tbsp. l.;
• granulated sugar - 9 tablespoons;
• baking powder dough - 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 proteins, mix them with 3 tbsp. l. sugar, add flour, cocoa, starch, baking powder and pour a little vegetable oil.
2. Beat the mass with a mixer until a homogeneous consistency.
3. Bake the cake for 10 minutes in a baking dish at 180 degrees.
4. Pour gelatin with water.
5. Beat the butter, in the process add condensed milk.
6. Pour half the sugar into the gelatin and place on a slow fire.
7. Beat the whites, gradually adding sugar, stable peaks should form on the surface of the mixture.
8. Pour the gelatin into the proteins in a thin stream, add the butter cream.
9. Melt the dark chocolate and add it to the tender soufflé.
10. When collecting Bird's milk, you need to put a biscuit on a dish. All the filling is laid out on the cake. To solidify Bird's milk should be placed in the refrigerator for several hours.

Video

“The rich, especially bird’s milk, has everything,” says a Russian folk proverb, but in the 60s of the twentieth century, thanks to the efforts of the Soviet confectioner V. Guralnik, “Bird’s milk”, which became a cake, was available to people of any income. True, often this dessert remained unattainable due to the inability of production to meet the growing demand. Therefore, the housewives tried to repeat the coveted "Bird's Milk" cake in their kitchens. So there were different tasty variations of it.

it classic performance cake, for which long queues lined up at the pastry shops. But now available step by step description recipes allows you to cook this delicacy in your home kitchen.

For a dessert loved by many since childhood, in accordance with the requirements of GOST, for two branded cakes it is necessary to prepare:

• a couple of large eggs;
• 100 g fatter oil;
• 100 g of fine sugar;
• 10 g vanilla sugar;
• 160 g premium flour.

Proportions of products to create the lightest and softest soufflé with a delicate milky aroma:

• 450 g of granulated sugar;
• 210 ml of water (140 of them for syrup and 70 for soaking gelatin);
• 25 g gelatin;
• 3 egg whites;
• 100 g condensed milk (not boiled);
• 200 g butter;
• 4 g vanillin;
• 3 g citric acid.

Traditional decoration - chocolate, glossy, shiny glaze is prepared from:

• 100 g dark chocolate;
• 50 g butter.

How to recreate the Bird's Milk cake according to GOST with gelatin:

1. First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Beat with a mixer soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the grains of sugar should completely disperse.
2. After that, one by one, stir in the eggs and flour. Ready dough collect in a bun, which should be given 15-20 minutes to rest. Then roll out the cakes of the desired diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing them from the paper.
3. Now you can start preparing the soufflé. First you need to soak the gelatin in water. From sugar and water, boil the syrup, which will stretch from a spoon with a thin thread.
4. While the prepared syrup is cooling (its temperature should drop to 60 degrees), beat creamy butter with condensed milk. Do the same with the egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get stable peaks with a pleasant aroma faster.
5. We connect the components of the soufflé. First, gradually pour in the syrup to the proteins, without stopping whipping them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the butter cream with condensed milk with a spatula.
6. At the bottom of the form with detachable sides of a suitable diameter, one sandy cake should be laid, half of the soufflé should be evenly distributed over it, covered with another cake, onto which the remaining portion of the tender mass should be shifted. Remove the dessert for 3-4 hours in the refrigerator.
7. When the souffle mass “grabs” well and hardens, all that remains is to pour the dessert on top with melted chocolate and butter.

Let the frosting set, remove the cake from the mold and serve.

Any cake requires baking cakes, but this dessert allows you to get around this moment by preparing Bird's Milk without baking. The biscuit base can be purchased at the store in the form of ready-made cakes, and the sand base can be made according to the method proposed below.

Soufflé can be made classic recipe or use caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruits, which will add a graceful sourness, balancing the sweetness of the soufflé.

The sand base of the cake is prepared from:

• 200 g shortbread biscuits;
• 100 g butter.

For caramel soufflé you will need:

• 370 g boiled (can be homemade) condensed milk;
• 200 g sour cream 20% fat;
• half as much butter;
• 20 g of gelatin;
• 5 proteins.

Decorate dessert:

• 400 g canned or fresh berries and fruits to taste;
• 1 pack of cake jelly.

Cooking algorithm:

1. In a blender or food processor, beat shortbread cookies with soft butter into buttery crumbs. Tamp the resulting mass on the bottom of a detachable mold and refrigerate.
2. Beat condensed milk with soft creamy butter. Prepare gelatin: let it soak with water (proportions 1:3) and heat to a liquid state. Put a spoonful of condensed milk cream into hot gelatin, stir and add to the total mass of the cream.
3. Thoroughly foam the proteins and mix with the base of boiled condensed milk. Distribute the soufflé on the basis of shortbread cookies, smooth and stand overnight (at least 8-12 hours) on the refrigerator shelf.
4. Spread the berries-fruits on a frozen treat and pour them on top of the jelly for the cake, prepared in accordance with the recommendations on the package. Once the jelly has hardened, carefully remove the sides of the detachable form from the dessert and transfer it to a serving dish. The caramel bird, as this version of the cake is also called, is ready to “fly” onto the table.

If it was not possible to buy jelly for the cake, you can cook it yourself by mixing gelatin, sugar and water in a ratio of 1: 1: 3. After the gelatin swells, heat the mixture to a liquid state and pour it over the fruit on the cake.

To prepare gentle version"Bird's milk" based on cottage cheese, you also do not need to turn on the oven. Important point of this recipe: cottage cheese should be chosen tender, pasty, without grains. For reliability, it is better to kill it to the desired consistency in a blender.

The dessert consists of three layers. For the first one you need to take:

• 100 g dark chocolate;
• the same amount of oil;
• 100 g of dry chocolate breakfast balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

• 500 g of cottage cheese;
• 200 g of sugar and heavy cream;
• 40 g of gelatin;
• 100 ml of water;
• vanillin to taste.

The final layer - chocolate icing consists of:

• 140 ml of water;
• 130 ml cream;
• 180 g of sugar;
• 60 g cocoa powder;
• 10 g of gelatin;
• 20 ml of water.

Progress:

1. We melt the chocolate and butter to a fluid state, pour the crispy balls of dry breakfast into it, mix and spread in an even layer on the bottom of the greased vegetable oil detachable form. We send it to the cold so that the layer grabs.
2. Prepare gelatin: let it swell and dissolve in a microwave or steam bath. Whip cream with sugar and cottage cheese into a fluffy mass, add vanillin and add prepared gelatin. Put the resulting soufflé on top of the first layer. Refrigerate again.
3. When the soufflé "grabs", combine in one saucepan all the ingredients of the glaze, except for gelatin and water. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let stand for the same amount, removing from heat.

It remains to shift the swollen gelatin into the icing, mix it until smooth and pour the dessert on top with the finished mass.

Cake "Bird's milk" on agar-agar

For mousse and soufflé desserts, two main thickeners are used - gelatin and agar-agar.

The last seaweed product allows for more stable structures, since it already hardens at forty degrees.

This and its other properties make some changes in common technology cooking.

So that the yolks of the eggs used for the soufflé do not disappear, it is better to bake a biscuit cake as the basis of the cake, taking for it:

• 7 yolks;
• 120 g of sugar;
• 100 g butter;
• 5 g vanilla sugar;
• 5 g baking powder;
• 160 g flour.

Soufflé includes:

• 7 proteins;
• 3 g citric acid;
• 250 g sugar;
• 250 g of condensed milk;
• 170 g butter;
• 10 g of agar-agar;
• 100 ml of water.

The grocery set for chocolate icing will be as follows:

• 200 g of dark chocolate;
• 30 g butter;
• 200 g cream.

Cake "Bird's milk" with agar-agar is prepared as follows:

1. Beat the yolks for the biscuit until a light cream with sugar (including vanilla), add very soft butter to the resulting mass, beat everything together again. Then sift the flour and baking powder, knead the dough with a spatula and bake a biscuit with a diameter of 26 cm from it for 20 minutes at 200 degrees.
2. Pour warm water into agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to a boiling point.
3. With citric acid, beat the whites until a stable and dense foam, pour hot syrup into it, without stopping the beating. At medium speed, stir in the very soft cream butter and condensed milk.
4. Dissolve the biscuit lengthwise into 2 layers. Lay one on the bottom of the form, pour half the soufflé, cover with the second cake, on top - soufflé again. Smooth the surface of the dessert and put it in the refrigerator for three hours.
5. Small pieces of chocolate and butter pour over the cream heated to a boil. Stir the mass so that it becomes smooth and homogeneous. Then pour the icing over the frozen soufflé and return the cake to the refrigerator until it "grabs".

chocolate dessert

When you want variety, you can cook chocolate variant"Bird's milk" on agar-agar and boiled condensed milk. The cake will be unusual, but very tasty.

For a small (20-21 cm) biscuit, prepare:

• 2 eggs;
• 75 g of granulated sugar;
• 90 g flour.

To make chocolate soufflé, you need to take:

• 8 g of agar-agar;
• 140 ml of water;
• 300 g of sugar;
• 200 g butter;
• 100 g boiled condensed milk;
• 2 proteins;
• 70 g dark chocolate;
• 50 g cocoa powder.

Additionally, you will need 100 g of milk or dark chocolate to decorate the cake.

Sequencing:

1. Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a biscuit. As in previous recipes, it needs to be cut into 2 thinner cakes.
2. For a soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. From agar-agar, sugar and water, boil the syrup. When it reaches 110 degrees, take it off the heat and let it cool down a bit.
3. Beat the whites into a stable foam, without stopping the mixer, pour in the syrup and stir in the cream on condensed milk.
4. Line the sides of a detachable form or rings for assembling desserts with acetate film, lay one cake on the bottom, put the whole mass of soufflé on it, smooth and cover with a second cake. Send everything for one hour in the cold.
5. As a decoration, apply a mesh of melted chocolate on top. Remove the cake from the mold before serving.

Biscuit treat option

Soufflé goes well not only with sand cakes, but also with a biscuit base.

This version of "Bird's Milk" can be easily prepared in the oven and in the slow cooker. The latest gadget will help even a novice hostess get the perfect biscuit.

So, for a biscuit cake you need:

• 3 chicken eggs;
• 120 g of sugar;
• 120 g flour.

For cream soufflé on a custard base, you should take:

• 7 eggs;
• 200 g of sugar;
• 160 ml of milk;
• 20 g flour;
• 180 g butter;
• 30 g of gelatin;
• 100 ml of water;
• 1 g vanillin.

To make the icing for decorating the cake you will need:

• 100 g dark chocolate;
• 15-20 g butter;
• 60 ml boiled milk.

Dessert preparation steps:

1. For ten minutes, with a mixer at medium speed, beat the eggs with sugar until the space occupied by them in the bowl increases at least three to four times. Sift the flour into the egg foam, carefully stir it in with a spatula or spoon.
2. Bake a biscuit in the oven or slow cooker in the "Baking" mode for 45-60 minutes. From the finished cake, make two thinner layers after complete cooling.
3. Separate egg whites and yolks for the soufflé filling. Grind the latter with half the sugar, pour milk into them, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (multi-cooker option, 100 degrees, a quarter of an hour).
4. Let the custard base cool down to 20-27 degrees, add vanillin to it and beat with soft butter. Pour the gelatin with a prescription amount of water and, after swelling, warm it up to a state of a homogeneous liquid.
5. Shake the whites into a strong foam with the remaining sugar, mix in the dissolved gelatin and the custard base.
6. Put half of the soufflé into a multi-pan, on it - thin biscuit cake, on top - the second part of the cream and cover it all with another cake. Remove dessert for 3-4 hours in the cold.
7. After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
8. Broken into small pieces chocolate bar and butter pour boiling milk, mix until smooth. Pour this fondant over pastries. Once chilled, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into ugly pieces, so that this does not happen, the dessert should be cut with a dry hot knife.

With semolina and lemon

The recipe for the Bird's Milk cake with semolina and lemon was very popular in times of total shortage, but even now, when you can easily find all the ingredients for even the most exquisite dessert in the nearest store, it is definitely worth a try. Because for all its simplicity, the cake is really delicious.

List of required ingredients:

• 450 g butter (150 g for cake, 300 g for cream);
• 620 g of sugar (200 g for dough, 300 g for cream and 120 g for glaze);
• 100 g cocoa powder (40 g for a biscuit, 60 g for chocolate icing);
• 5 g baking powder;
• 2 eggs;
• 160 g flour;
• 250 ml of milk;
• 30 g of semolina;
• 1 lemon;
• 90 g sour cream.

We bake a cake with semolina soufflé step by step:

1. Preparing the chocolate cake batter for the biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat soft butter a little for greater splendor. Gently combine eggnog-mogul from eggs and sugar with whipped butter.
2. Having shown all our skill and utmost care so that the mass does not fall off, we try to introduce a mixture of sifted bulk components (flour, cocoa and baking powder) to the liquid component.
3. From the dough that turned out as a result, one high cake should be baked at 180 degrees. Duration heat treatment- 20 minutes.
4. Boil the lemon for 10-15 minutes hot water to get rid of all the bitterness. Then cut it into slices, select the bones and twist into gruel in a blender or meat grinder.
5. From milk, sugar and semolina, prepare a thick porridge, which should be quickly cooled in an ice bath. Add lemon and soft butter to the cooled semolina, mix everything together with a mixer into an airy soufflé composition.
6. Dissolve the biscuit into two identical cakes, between which place the semolina soufflé. Pour over the top of the cake with icing from sugar, cocoa powder and sour cream warmed up in one container.

You can decorate the dessert using coconut flakes or crushed nuts.

So, it turns out that an exquisite dessert is easy to prepare just at home from quite available products. Try it and enjoy the delicious result!