Bird's milk - a classic cake with gelatin. Step by step, home photo recipe. How to make a cake is easy.
The famous Bird's Milk cake, a recipe, was invented by a culinary specialist from Moscow, and it is also interesting that he received a patent for it. This cake was sold in the Prague restaurant in Moscow. People liked it so much that queues close to the queues at the Mausoleum sometimes lined up to buy it. Whenever possible, people took several pieces at once to share with friends, acquaintances and relatives.
The bird's milk recipe, according to which we will cook, is as similar as possible to the original one, but we will make it at home, therefore, the cake will be homemade, and we will give the recipe step by step.
The preparation of the Bird's Milk cake is guaranteed to start successfully if you stock up the following ingredients for the dough:
Chicken eggs - 4 pieces;
Flour - 1 cup;
Sugar - 1 cup;
Vanilla sugar - 1 teaspoon;
Oil for greasing the mold.
Bird's milk cake is delicious, but the end result depends a lot on how the dough is prepared. Therefore, let's be careful.
Combine regular sugar and vanilla together with eggs, beat until white, then add the sifted flour and beat again. You should get a homogeneous mass.
We take a deep baking sheet, grease it well with oil, sprinkle a little flour on top and pour our dough. The thickness of the dough should be around 1 centimeter. The dough must be carefully leveled with a knife and baked in the oven.
The baking temperature is 180°C, the approximate baking time is 7-10 minutes, and remember, the dough should turn golden. To understand that the biscuit is ready, you need to pierce it with a toothpick, if it is dry, then this means that the dough is ready.
The biscuit is ready, cool it and cut it horizontally into 2 parts.
And now we are preparing the cream for the Bird's Milk cake with starch and gelatin.
Ingredients needed to make the cream:
Butter - 300 grams;
Milk - 1 glass;
Chicken eggs - 10 pieces;
Gelatin in granules - 40 grams;
Sugar - 2 cups;
Potato starch - 1 tablespoon;
Vanilla sugar - 3 teaspoons.
How to make cream cake.
Separate the whites from the yolks. Dilute starch in 1 tablespoon of water. Now, in a deep heat-resistant bowl, put 1 cup of regular sugar and vanilla sugar, add the yolks there and rub it all. Then add milk, mix, add starch and beat. We set the bowl with the resulting mass in a water bath and cook until thickened.
Cool and add softened butter. Take a mixer and beat. It should be fluffy.
Pour gelatin with 150 milliliters of water for 20 minutes. Now we heat it in a water bath or low heat, stir until completely dissolved, and then filter.
Mix egg whites with 1 cup sugar and beat.
Pour the gelatin into the whites in a thin stream and stir all the time. Add cream to it and stir.
We shift half of the biscuit cake into a deep mold, pour our cream on top, cover with the second half of the cake. We send the cake to the refrigerator for 5 hours.
And the last step is chocolate icing . As always, you need to have the products you need to make the glaze:
Dark chocolate (60% cocoa) - 150 - 200 grams;
Butter - 50 grams.
How to make chocolate frosting.
We put chocolate and butter in 1 bowl and heat them in the microwave, but you can also use a water bath.
We take out the frozen cake from the mold and pour melted chocolate on top and on the sides. Place the chocolate-covered cake in the refrigerator for 1 hour.
A little tip: biscuit cakes with a little cream liqueur (for example, Talea Amaretto Cream, Baileys).
When serving, cut the Bird's Milk cake into portions and serve on small plates.
Cake pigeon's milk. Photo.
