Homemade cake Bird's milk with a jelly layer, from a ready-made biscuit
For my husband's birthday, this time I baked a delicious bird's milk cake with a jelly layer. Usually, I start preparing for such holidays at least a week, or even two, in order to be in time. Preparing a sweet table takes a major role. Therefore, I prepare a biscuit in advance, which is perfectly stored in the refrigerator and does not lose its taste. In front of the day I already collect the cake and decorate it so that everything is in the best possible way for the holiday. In the process of creating a cake, I took a step-by-step photo to illustrate the recipe, which I am now sharing.
So we need:
- biscuit - 1 piece;
- egg whites - 3 pieces;
- sugar - 150 grams / 35 grams;
- jelly - 1 pack (80 grams);
- gelatin - 15 grams;
- water - 50 grams / 200 grams / 35 grams;
- vanilla essence - 2 drops;
- liqueur - 2 tbsp.
spoons; - chocolate - 100 grams;
- marshmallows, wafer rolls, sweets - for decoration.
How to make Bird's milk cake at home
Ready-made biscuit to buy or prepare in advance. I cooked a biscuit according to the classic recipe in a slow cooker and stored it in the refrigerator.
The finished biscuit should be cut into two equal halves.
Next, prepare the syrup for impregnation. Mix in a small saucepan: sugar (35 grams), water (35 grams) and liquor. Cook until sugar dissolves. Remove from fire, cool. Drizzle syrup over biscuit halves.
The choice of color and taste of the jelly layer depends entirely on individual preferences. I made a cake for my husband's birthday, so I chose his favorite green color and kiwi flavor. Open the jelly package, pour the contents into a deep container, pour hot water (200 grams).
The packaging indicates that pour the jelly with 400 milliliters of water, but for an elastic layer, you need to halve the amount of water. Stir the jelly until all particles are dissolved and leave to cool.
Now, we will make a protein-jelly cream. To do this, prepare egg whites, gelatin, sugar.
When separating the proteins, one yolk cracked, so it went along with the protein into a container with yolks. Not the slightest particle of yolk should get into the proteins, otherwise the proteins will not whip.
Dissolve gelatin in warm water (50 grams). Leave to swell.
Protein shake until elasticity. Add sugar (150 grams), one teaspoon at a time, whisking constantly. Drop a couple of drops of vanilla essence.
If the gelatin is not completely dissolved, microwave it for 25 seconds. Refrigerate gelatin mixture. In a small stream, pour small portions of gelatin into the protein foam mass, whisking constantly.
How to assemble Bird's milk cake with a jelly layer
At the bottom of a detachable form of the desired diameter (according to the size of the biscuit), lay out half of the biscuit. Put half of the protein foam mass on top, forming small sides where there will be a jelly layer. Send for twenty minutes in the refrigerator.
Pour jelly into a slightly frozen foamy mass and refrigerate for another twenty minutes.
Put the rest of the foamy protein mass on top. Cover everything with a biscuit, pressing it down a little so that the edges are in the protein mass.
And again send our jelly cake to the refrigerator for two to three hours, and preferably overnight.
Melt the chocolate in the microwave or in a water bath, you can add a little water or milk. Or you can make your own chocolate frosting. Brush the top of the cake with chocolate or chocolate icing.
Decorate the cake with wafer rolls, marshmallows, sweets. I chose green marshmallows to match the color of the jelly layer.
Homemade cake Bird's milk with gelatin turned out to be very, very tasty, melting in your mouth and beautiful. Husband and guests rated it at the highest score. I managed to photograph a piece of cake in the cut before it disappeared. 😉
Cook with pleasure according to my recipe. Good luck and happy baking!
