Bake bird's milk cake at home. "bird's milk" (cake) according to GOST: recipe, composition and cooking features

Cake pigeon's milk"

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The light, airy Bird's Milk cake is just the kind of dessert that can be prepared with minimal effort and always turns out delicious. The base is a biscuit dough crust. The most delicate snow-white souffle of whipped egg whites is laid out on it and a thin layer of chocolate glaze is placed on top. Take note of the Bird's Milk cake: the recipe with step-by-step photos at home is very detailed, it won't be difficult to repeat it. It turned out perfect the first time and I can assure you that compared to other desserts, the Bird’s Milk cake recipe is much simpler. The soufflé hardens quickly and within a couple of hours after preparation you can treat your guests.

I prepared the Bird's Milk cake according to GOST, but for the chocolate glaze I used cocoa, not chocolate. The soufflé is quite sweet, and the bitter, rich chocolate glaze goes well with it.

Ingredients

To prepare the classic Bird's Milk cake you will need:

For the crust:

wheat flour – 100 g;
very soft butter – 70 g;
granulated sugar – 70 g;
egg yolks – 4 pcs;
baking powder – 0.5 tsp.

chilled egg whites – 4 pcs;
fine salt - a pinch;
soft butter – 100 g;
condensed milk – 50 ml.

agar-agar – 7 g;
granulated sugar – 270 g;
water – 100 ml.

cocoa powder – 3 tbsp. l;
sugar – 4 tbsp. l. with a slide;
butter – 15 g;
cold water - 6 tbsp. l.

How to make Bird's milk cake. Recipe

It is more convenient to divide the preparation of the cake into stages. First I baked the base. While the cake was cooling, I made a cream from butter with condensed milk, beat the egg whites and cooked sugar syrup with agar-agar (this is a gelling component, sold in any supermarket). Then I combined everything, whipped up a fluffy soufflé, poured it onto the crust and put it in the refrigerator. The final stage is glaze. I will write two options: one based on cocoa, the second made from dark chocolate. The difference is in the speed of hardening - cocoa icing will harden in a few hours, while chocolate icing will harden in about an hour. Well, now the recipe itself. For the biscuit base, you only need the yolks - carefully separate them, pour the whites into a bowl and put them in the refrigerator.

The butter should be very soft, do not forget to remove it from the refrigerator in advance. Transfer the soft butter to a deep bowl and add sugar.

Beat with a mixer for two or three minutes until fluffy. At first the speed is low, then gradually I increase it to maximum.

Add the yolks to the buttercream one at a time. I added one and whisked for a couple of minutes until the products were completely combined.

Then the second one, I also beat well, and so on until all the yolks are mixed into the cream. The mass will turn out very tender and fluffy.

I add flour, it’s better to add it in parts. Although the proportions are accurate (after all, the Bird's Milk cake is a proven recipe according to GOST, there should be no mistakes), the flour is different and it may take a little more or less.

Along with the flour, I add half a teaspoon of baking powder (baking soda is not suitable for this recipe).

Knead thoroughly until you get a mass of creamy consistency, reminiscent of muffin or cupcake dough. I rub the lumps of flour, the dough should be homogeneous.

There are several options for preparing the cake layer for Bird's Milk cake. Instead of one, you can make two thinner ones: one will be the base, the second one should be placed between the layers of soufflé. In this case, you need to divide the dough into two equal-sized portions and bake two cakes. I decided to make one so that nothing would interrupt the tenderness and airiness of the cake. I cover a baking tray with baking paper and spread out the dough. Using a spatula, I spread it into a not very thin layer slightly larger than the size of the mold in which the cake will be assembled. I have a springform pan with a diameter of 18 cm, the cake turned out to be about 22-23 cm in diameter.

I place the baking sheet in an oven preheated to 180 degrees on the middle level. The crust was baked in my oven for 15 minutes. After 10-12 minutes, I advise you to check the condition by lightly pressing on the middle of the cake. It should be springy, soft, but not raw, light in color, with a slight blush around the edges. It is very important not to overdry the cake; if you keep it in the oven for a long time, it will become hard and dry.

I let the cake cool a little and while it’s still warm, cut it to fit the shape. You can make the same diameter or 1 cm smaller, then the soufflé will completely hide the base.

I separate the scraps and leave the cake to cool to room temperature. It is very soft, it is better to leave it on the baking sheet for now and remove it when it has cooled completely.

Of all the options, I chose the Bird's Milk cake recipe on agar-agar, it hardens faster and holds its shape better. Pour 50 ml into a bowl. cold water, poured out the agar.

Stir until the powder is completely wet. The result will be a darkish liquid, reminiscent of jelly in thickness. I left it like this for half an hour.

In the bird's milk cake soufflé, butter cream with condensed milk is added for a more delicate, creamy taste. The butter for it should be very soft and well melted. At medium speed, beat the butter for about two minutes until it becomes fluffy and smooth.

I reduce the mixer speed a little and add condensed milk to the butter.

Beat the buttercream for another two to three minutes until a smooth, shiny mass forms. I'll put it aside for now.

Now it’s the turn of the protein base for the soufflé. I add a pinch of salt to the chilled whites for better whipping and a smoother consistency (salt can be replaced with a few drops of lemon juice).

I start beating at low speed. When the protein mass becomes cloudy and begins to foam, I gradually increase the speed to the highest.

I continue to beat the whites until they increase in volume several times. The result will be a fluffy snow-white mass, not very dense, without liquid at the bottom.

This condition is called “soft peaks” - the whites hold their shape, do not fall off, they are fluffy and airy.

It is more convenient to cook sugar syrup in a wide saucepan or ladle. Pour out sugar, pour in water (50 ml), add softened agar. I mix everything and put the dishes on low heat.

Bring to a boil with constant stirring. As the syrup heats up, it will begin to lighten and a thick whitish foam with a lot of bubbles will appear. The syrup will increase significantly in volume and will foam a lot, so the dishes should be both wide and deep.

Without ceasing to stir, I cook the syrup for about 10-12 minutes.

I determine the readiness of the sugar syrup by its consistency: it should stretch as a thin continuous thread, and if dropped into cold water, a soft ball will form.

Pour the syrup into the egg white mixture in a thin stream, beating at low speed.

Gradually, the mass will become more fluffy and dense, will increase in volume, and will become shiny and smooth. The consistency will resemble well-whipped sour cream.

Reducing the speed to the lowest setting, I add butter and condensed milk cream in portions to the protein base. As soon as all the cream has been incorporated, I stop whipping so as not to beat the butter.

The soufflé thickens quickly, so I prepared the form in advance. I greased the sides with oil and covered them with baking paper (you can use cling film). I put the cake on the bottom (I cut off the top of the cake with a knife so that it was the same thickness).

Pour the soufflé onto the cooled crust.

There is no need to level it, a more even layer is obtained if you turn the mold clockwise - the soufflé spreads from the center to the sides, the layer becomes the same, without tubercles. I put the cake in the refrigerator for half an hour.

For the glaze, I mixed cocoa powder and sugar. If you prefer chocolate, break the bar into pieces, add 30-40 grams of butter and melt in a water bath. Stir, watch the consistency - as soon as it becomes smooth and shiny, remove. Chocolate should not be overheated, it will curl into lumps. Let cool slightly and pour over the cake.

Pour in cold water, stir until a viscous mass forms and put on low heat.

Cooked until the sugar dissolved for about five minutes. The glaze will become homogeneous and thicken a little. Cooled to almost room temperature.

The soufflé “set” in half an hour and became elastic. I removed the rim and trimmed the paper to the height of the cake. You can remove the paper if you want the icing to cover the sides of the cake. I poured warm glaze over the cake and refrigerated it. For chocolate, an hour is enough; cocoa icing takes longer to harden; if possible, leave the cake for several hours (I left it overnight).

You can decorate the Bird's Milk cake with chocolate chips, make a design with white or dark chocolate, or decorate with fresh berries and marshmallows. You just need to do this when the chocolate layer becomes hard, otherwise the design will be smeared and the berries will drown in the glaze.

To cut the cake accurately, you need to let it harden well (meaning the top layer), and cut with a sharp knife with a thin blade.

Well, although the description turned out to be voluminous, in principle, it is quite possible to prepare Bird’s Milk cake at home. Very tender, airy, with a pleasant, not cloying taste, moderately sweet - it is very good chilled with a cup of aromatic coffee. And the classic Bird's Milk cake looks stylish and presentable, in no way inferior to modern desserts. Cook for your health and bon appetit! Your Plyushkin.

One version of the recipe in video format:

Cake pigeon's milk

The most faithful recipe for the classic Bird's Milk cake - which is prepared according to GOST with agar-agar. How to easily make Bird's milk cake at home

6 hours

270 kcal

5/5 (3)

Kitchen appliances and utensils: whisk, small saucepan, silicone spatula, bowl, mixer, parchment paper, cake pan, cling film.

Tender and airy dessert, consisting of a soufflé that melts in your mouth, a light cake layer and filled with chocolate glaze - this is a description of the culinary masterpiece Bird's Milk.

Exists many options preparing a delicious Bird's Milk cake, a variety of recipes for which with step-by-step photos can be found on the Internet. But the most faithful recipe for the classic Soviet-era cake, called Bird's Milk, is the one prepared according to GOST.

A little history

Before making the real Bird's Milk cake, I want to tell you a little about it. The first acquaintance of the Soviet people with this delicacy began in the 70s with sweets produced by a confectionery factory in Vladivostok. At the same time, Vladimir Guralnik, a little-known pastry chef, worked in one of the Moscow restaurants called “Prague”. And he gained fame in 1974: it was then that the cake that we know as Bird’s Milk saw the light of day. To solve the question of how to cook soft and melt-on-your-lips cake, it took him six months. The lightness and airiness of the soufflé for the popular Bird's milk cake is given by the agar-agar included in the composition. The dessert quickly gained popularity and was patented in 1980.

You can prepare the classic Bird's Milk cake from a Moscow restaurant in normal home conditions, according to the recipe that we will discuss with you. Patience and strict adherence to the recipe are the main conditions for obtaining a cake called Bird's milk with agar-agar.

Ingredients

You will spend about 6 hours preparing this legendary cake Bird's milk according to its fairly simple recipe.

All products that will be used in cooking must only be at room temperature! The exception is proteins for soufflé.

Before we start preparing the Bird's milk cake, in a small saucepan pour water and soak in it for 2-3 hours agar-agar. Add the butter to bring it to room temperature. Proteins for cream put it in the refrigerator.

Now we will prepare Bird's Milk cake with the addition of agar-agar, the recipe of which complies with GOST.

Cooking soufflé cake Bird's milk according to recipe with photo

Preparing the cakes

We will need:

Butter – 200 gr.
Vanilla sugar – ½ tsp. l.
Chicken egg – 4 pcs.

Sugar – 200 gr.
Wheat flour – 280 gr.

Cream soufflé for cake

Required Products:

Proteins – 2 pcs.
Sugar – 460 gr.
Condensed milk – 100 gr.
Butter – 200 gr.

Agar-agar – 2 tsp.
Citric acid – ½ tsp.
Vanilla sugar – ½ tsp.
Water – 140 ml.

Important! In order for the whites to beat well, there should be no yolk in them!

Assembling the cake

Cake icing

We will need:

Black chocolate – 75 g;

Butter – 50 gr.

How to decorate a finished cake

We figured out how to prepare a delicious and tender legendary cake, whose name is Bird's Milk, at home. All that remains is to decorate it.

“The rich have everything, except bird’s milk,” 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, this dessert often remained unattainable due to the inability of production to satisfy the growing demand. Therefore, housewives tried to replicate the coveted Bird's Milk cake in their kitchens. This is how various delicious variations appeared.

This is a classic version of the cake, for which long lines lined up at pastry shops. But now an accessible step-by-step description of the recipe allows you to prepare this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes, you must prepare:

a couple of large eggs;
100 g fattier butter;
100 g fine sugar;
10 g vanilla sugar;
160 g of premium flour.

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

450 g granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g gelatin;
3 chicken 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:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Using a mixer, beat soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the grains of sugar should completely disperse.
After this, mix in the eggs and flour one at a time. Gather the finished dough into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes to the desired diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing them from the paper.
Now you can start preparing the soufflé. First you need to soak the gelatin in water. Boil a syrup from sugar and water, which will flow from a spoon into a thin string.
While the prepared syrup cools (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get stable peaks with a pleasant aroma faster.
We combine the soufflé components. First, gradually pour syrup into the whites, without stopping whisking them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the buttercream and condensed milk with a spatula.
Place one shortbread cake on the bottom of a mold with split sides of a suitable diameter, distribute half of the soufflé evenly over it, cover with another cake layer, onto which transfer the remaining portion of the tender mass. Place the dessert in the refrigerator for 3-4 hours.
When the soufflé mass “seizes” well and hardens, all that remains is to pour melted chocolate and butter on top of the dessert.

Allow the glaze to set, remove the cake from the pan and serve.

A simple no-bake recipe with boiled condensed milk

Any cake requires baking cake layers, but this dessert allows you to bypass this point by preparing “Bird's Milk” without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the shortbread base can be made using the method proposed below.

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

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g butter.

For caramel soufflé you will need:

370 g boiled (or homemade) condensed milk;
200 g sour cream 20% fat;
half the amount of butter;
20 g gelatin;
5 proteins.

Decorate the dessert:

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

Cooking algorithm:

In a blender or food processor, beat the shortbread with soft butter into buttery crumbs. Press the resulting mixture into the bottom of the springform pan and place in the refrigerator.
Beat condensed milk with butter to a soft creamy consistency. Prepare gelatin: let it soak in water (proportions 1:3) and heat until liquid. Place a spoonful of condensed milk cream into hot gelatin, stir and add to the total mass of the cream.
Froth the egg whites thoroughly and mix with the base of boiled condensed milk. Distribute the soufflé over the shortbread base, smooth it out and let it sit overnight (at least 8-12 hours) on the refrigerator shelf.
Place the berries and fruits on the frozen treat and pour cake jelly on top, prepared according to the recommendations on the package. Once the jelly has set, carefully remove the sides of the springform pan 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” to the table.

If you couldn’t buy jelly for the cake, you can make 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.

Based on cottage cheese

To prepare a delicate version of Bird's Milk based on cottage cheese, you also do not need to turn on the oven. An important point of this recipe: cottage cheese should be chosen tender, paste-like, without grains. To be on the safe side, it is better to blend 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 cottage cheese;
200 g each of sugar and heavy cream;
40 g gelatin;
100 ml water;
vanilla to taste.

The final layer – chocolate icing consists of:

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

Progress:

Melt chocolate and butter until liquid, add crispy breakfast cereal balls into it, mix and place in an even layer on the bottom of a springform pan greased with vegetable oil. Place in the cold for the layer to set.
Prepare gelatin: let it swell and dissolve in the microwave or in a steam bath. Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add the prepared gelatin. Place the resulting soufflé on top of the first layer. Refrigerate again.
When the soufflé has set, combine all the glaze ingredients except gelatin and water in one saucepan. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let it sit for the same amount of time, removing it from the heat.

All that remains is to transfer the swollen gelatin into the glaze, mix it until smooth and pour the finished mixture over the dessert.

Cake "Bird's milk" on agar-agar

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

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

This and its other properties make some changes to the general cooking technology.

To prevent the yolks of the eggs used for the soufflé from disappearing, it is better to bake a sponge cake as the base of the cake using:

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

The soufflé contains:

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

The product set for chocolate glaze will be as follows:

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

Bird's Milk cake with agar-agar is prepared as follows:

Beat the yolks for the sponge cake until 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 it into a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
Pour warm water into the agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
Beat the whites with citric acid until they form a stable and dense foam, pour the hot syrup into it without stopping the beating. On medium speed, beat in very soft creamed butter and condensed milk.
Unfold the biscuit lengthwise into 2 layers. Place one on the bottom of the mold, pour half of the soufflé, cover with the second cake layer, and top with more soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour small pieces of chocolate and butter over heated cream. Stir the mixture until it becomes smooth and homogeneous. Then pour the glaze over the frozen soufflé and return the cake to the refrigerator until it “sets.”

Chocolate dessert

When you want variety, you can prepare a chocolate version of “Bird's Milk” using agar-agar and boiled condensed milk. The cake will be unusual, but very tasty.

For a small (20-21 cm) sponge cake you should prepare:

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

To prepare chocolate soufflé, you need to take:

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

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

Sequencing:

Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a sponge cake. As in previous recipes, it needs to be cut into 2 thinner cakes.
For the soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Make syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the egg whites into a stable foam without stopping the mixer, pour in the syrup and stir in the condensed milk cream.
Line the sides of the springform pan or rings for assembling desserts with acetate film, place one cake layer on the bottom, place the entire soufflé mass on it, level it and cover with the second cake layer. Refrigerate everything for one hour.
As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the mold.

Biscuit treat option

The soufflé goes well not only with shortbread cakes, but also with a biscuit base.

This version of “Bird's Milk” can be prepared without any problems in the oven or in a slow cooker. The latest gadget will help even a novice housewife get the perfect biscuit.

So, for the sponge cake you need:

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

For custard-based cream soufflé you should take:

7 eggs;
200 g sugar;
160 ml milk;
20 g flour;
180 g butter;
30 g gelatin;
100 ml 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:

Beat the eggs and sugar with a mixer for ten minutes at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour into the egg foam and carefully stir it in with a spatula or spoon.
Bake the biscuit in the oven or multicooker in the “Baking” mode for 45-60 minutes. Make two thinner layers from the finished cake after it has cooled completely.
For the souffle filling, separate the whites and yolks. Grind the latter with half the sugar, pour in the milk, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (Multicook option, 100 degrees, quarter of an hour).
Let the custard base cool to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with the prescribed amount of water and, after swelling, heat until it becomes a homogeneous liquid.
Shake the whites with the remaining sugar into a strong foam, stir in the dissolved gelatin and custard base.
Place half of the souffle in a multi-pan, place a thin sponge cake on it, top with the second part of the cream and cover it all with another cake. Refrigerate the dessert for 3-4 hours.
After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Pour boiling milk over the chocolate bar broken into small pieces and butter, stir until smooth. Drizzle this fondant over the baked goods. After hardening, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into unsightly pieces; to prevent this from happening, you should cut the dessert with a dry, hot knife.

With semolina and lemon

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

List of required ingredients:

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

Baking a cake with semolina soufflé step by step:

Prepare the chocolate cake dough for the biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat the soft butter a little to make it more fluffy. Carefully combine eggnog from eggs and sugar with whipped butter.
Having shown all our dexterity and extreme caution so that the mass does not fall off, we try to add a mixture of sifted bulk ingredients (flour, cocoa and baking powder) to the liquid component.
From the resulting dough, bake one tall cake at 180 degrees. The duration of heat treatment is 20 minutes.
Boil the lemon in hot water for 10–15 minutes to remove all the bitterness. Then cut it into slices, select the seeds and grind into a pulp in a blender or meat grinder.
Prepare a thick porridge from milk, sugar and semolina, 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.
Dissolve the sponge cake into two identical cake layers, between which place a soufflé of semolina porridge. Pour glaze over the top of the cake from sugar, cocoa powder and sour cream heated in one container.

“Bird's milk” is a delicious chocolate treat that has come down to us from Soviet times and today anyone can make it at home.

Let's look a little into the history of the creation of the confectionery product. Few people know, but its history began with sweets, and later another dessert of the same name appeared, cake. Actually, Bird's Milk candies began to be produced in Poland. To be more precise, the recipe for this product was invented by the owner of the confectionery factory, Jan Wedel, who returned full of impressions from his trip to France. Of course, the candy recipe initially had a somewhat unusual and unusual taste. They were produced filled with marshmallows (candies similar in taste to marshmallows).

In Russia, “Bird's Milk” appeared by order of the Minister of Food Industry. Returning from Czechoslovakia, where he tasted this miracle, the minister gathered the best workers of the Rot Front factory, treated them to a delicacy, and gave instructions to do the same, and obliged them to produce them at the factory. From that day on, the mass production of Bird's Milk sweets began in Russia.

Let's talk about the benefits of confectionery. Since childhood, everyone has been pushing us that the abuse of sweets is harmful to our health, this is true to some extent, but not in our case. Sweets "Bird's milk" are very useful for the human body. Especially useful for those who do not have enough proteins, animal fats, vitamins and mineral components in their bodies. And the coumarin contained in sweets is a catalyst for reducing blood clotting, which prevents the formation of blood clots. Perhaps the only disadvantage of these sweets is their high calorie content. Therefore, people who are especially careful about their figure should not abuse them.

Well, now, having considered the pros and cons of this dessert, I propose to go directly to the recipes and methods of preparing this delicacy, with the wonderful name “Bird's milk” at home! You won't believe how easy it is to make this amazing treat!

Our grandmothers used this recipe to prepare this dessert.

Required:

At least 1 cup of wheat flour (highest grade);
Medium glass of sugar (for cream), 11 glasses of sugar (for dough);
About 3 tablespoons of sugar (tablespoons) will be needed for the glaze;
Also, you will need a briquette of butter, weighing 150 grams, needed for the dough), as well as at least 300 grams of butter, which is required for the cream;
2 medium glasses of milk;
3 chicken eggs, as well as a teaspoon of slaked soda, at least 3 tablespoons of semolina, 3 teaspoons of cocoa needed for the dough, and at least 2 tablespoons of cocoa (for glaze); also sour cream - at least 2 tablespoons, half a lemon.

Cooking process:

Step 1. Melt the butter a little, cool and grind it with sugar. After this, add the eggs and beat the resulting mixture with a mixer. Add soda with two tablespoons of water (with the addition of vinegar), mixing everything thoroughly. Add flour to the resulting mass, stirring a little.
Step 2. You need to divide the dough into two equal parts. Add cocoa to one of the parts. Grease a baking pan with oil and sprinkle it with flour. Bake 2 cakes in an oven preheated to 200 degrees. Each cake is baked for approximately 10-12 minutes. We wait for the cakes to cool and grease them with cream.

We prepare the cream at home like this: Prepare the semolina porridge and let it cool. Grind the lemon on a fine grater and add to the porridge. Grind the butter with sugar, which should melt a little, and also add to the porridge. Beat the cream with a mixer.

For the glaze, you need to mix sour cream, cocoa and sugar, then mix the mixture we got and put it on the fire. Stir the mixture until it boils completely, add a spoonful of butter and let the glaze boil.

Cut the cakes in half. We alternate white and chocolate layers, generously coat them with cream. There is no need to grease the top cake with cream. Pour glaze over the cake and put it in the refrigerator for a couple of hours. The cake is ready! Enjoy this sweetness!

"Bird's Milk" Classic

You will need: 3 bags of gelatin, half a glass of milk, the same amount of granulated sugar, also 450 ml of sour cream, and 500 grams of whipped cream; 5 tablespoons of cocoa (tablespoons), a glass of water.

Preparation: in a small saucepan, mix milk with gelatin (2 sachets), leaving one for glaze. Place the resulting mixture on the fire, whisking it slowly. Do not bring it to a boil, and immediately after steam appears, remove the pan from the heat. Next, beat a glass of sugar with sour cream and whipped cream until smooth. Then gradually add heated milk with gelatin. Place this mixture in a pre-prepared bowl (preferably greased with oil). Flatten it and put it in the refrigerator to cool.

To prepare the glaze, we take cocoa, a little sugar, and a packet of gelatin. Add a glass of water and a little milk to them. Whisk and set to warm up on the fire, while stirring the mixture. Bring to a boil and cool to room temperature. Remove the frozen mass from the refrigerator and evenly distribute the resulting glaze over it. Place the prepared pan in the refrigerator again for at least 5 hours. Your delicious dessert is ready!

"Traditional delicacy"

For the biscuit we will need: Flour - 150 grams, the same amount of sugar and 4 chicken eggs.
For the souffle you need (in approximate concentrations, which vary depending on taste): 300 grams of sugar, 200 grams of butter, 300 grams of sugar, a tablespoon of flour, a bag of gelatin weighing 30 grams, and a dozen eggs.

The preparation process is simple - gelatin needs to be poured into 150 ml of cold and, importantly, boiled water. Leave for an hour before starting to prepare the biscuit. To do this, beat the eggs with sugar, then add flour and mix the resulting mixture thoroughly. Place the dough in the oven, preferably preheated to 180 degrees, for an average of 25 minutes.

Let's prepare the soufflé. To do this, you need to separate the whites from the yolks. Add milk and mix as thoroughly as possible. Add flour and put on fire in a water bath. Heat until the mixture thickens and cool. Next, you need to add butter, after which we give it a whipped shape with a mixer. Place the infused gelatin on the fire until the grains are completely dissolved in it. The whites should be beaten with a pinch of salt. Add gelatin to them. Mix the whites with the yolks and put them in the refrigerator. We cut the baked biscuit into the cake layer. We put one sponge cake on the bottom, put the resulting soufflé on it, and put the 2nd sponge cake on top. Spread the top layer with chocolate glaze. It's very easy to do! You just need to mix a glass of milk with 4 tablespoons of cocoa and three tablespoons of sugar, add 30 grams of gelatin, and heat in a water bath.

The cake is almost ready! All that remains is to put it in the refrigerator for 6-8 hours. That's it, the delicious delicacy is ready!

By the way, as for the soufflé, to prepare it, you don’t have to make it according to the generally accepted recipe! You can experiment! Don't be afraid to do it! After all, you can consider several options for preparing the soufflé, for example, you can use vanilla or chocolate. In addition, do not forget about decoration - it can be various berries, chocolate or, for example, caramel. It can also be based on different products, it all depends on your taste and desire to cook. It can be cream, whites or cottage cheese, anything!

Candy "Bird's milk" at home

Required: One tablespoon of gelatin, 2 medium glasses of any juice (you can even use compote), a liter of pasteurized milk, 1 chocolate bar and 2 tablespoons of sour cream.

Preparation: Pour juice over gelatin for about an hour and let it brew. We put the resulting mass on the fire, but do not let this mass boil. Cool it a little, gradually add milk there, beat everything with a mixer. Pour everything into the mold and put it in the refrigerator for a couple of hours until the mass hardens. After the resulting mixture has hardened, remove it from the refrigerator and cut it into small pieces. For the glaze, melt the chocolate with two tablespoons of sour cream. After the chocolate has melted, pour one side of the candies and put them in the refrigerator to harden, then take them out and pour the other side of the candies, and put them in the refrigerator again. Sweets are ready “Bird's milk”! What does it say "Bon Appetite!"

“Bird's milk” made from soft curd cheese

Required: curd cheese (the cheese must be unsalted) - 1/2 kilogram, a glass of heavy cream (at least 35 percent fat!), and at least ten tablespoons of sugar; 1 sachet of gelatin, preferably instant.

Method of preparation: Whip the cream into a thick foam, gradually add sugar. Soak the gelatin. Using a mixer, mix cream and curd cheese. The dissolved gelatin must be added to the resulting curd-cream mass. Place the resulting mixture in a suitable container and put it in the refrigerator to harden. After the mass has hardened, cover it with chocolate glaze. (see above for methods of preparing chocolate glaze). We put the resulting deliciousness in the refrigerator for several hours.

The unusual dessert “Bird's Milk” is ready!

In this article, we looked at how you can, so to speak, create “Bird's Milk” at home, as well as many ways and types of advice! We talked about its benefits and harms, looked into its history, and saw various options for preparing this dessert.

We learned that the proportions and components of this confectionery product are radically different! And 10 whole eggs, and a glass of milk, semolina, and all this is proudly called “bird's milk.”

The choice of the most suitable recipe is yours! Bon appetit!

By the way, I also tried different biscuits for this cake. The GOST version uses shortbread dough, many confectioners prepare homemade Bird's milk with a classic sponge cake and soak it well, I have also come across a version with almond sponge cake...

And we will bake something between shortbread and sponge cakes. And to be even more precise, we’ll make cake dough using yolks (we’ll still need whites for the soufflé, and we’ll add yolks at the same time). Baked in thin layers and cooled, it turns out to be moderately dense and crumbly, but does not break like “sand” and harmonizes perfectly with the delicate soufflé.

For two cakes 16 cm in diameter, take 80 g of butter at room temperature and 80 g of powdered sugar or sugar. Place in a mixing bowl.

Beat thoroughly with a mixer at high speed until the mass becomes fluffy and light. We can add vanilla extract (1 tsp) or vanilla sugar (10 g).

Add 3 yolks one at a time and beat thoroughly after each.

It turns out like this.

In a separate dry bowl, sift 100 g of flour, 0.3 tsp. baking powder and a pinch of salt. Mix well with a whisk.

Add dry ingredients to butter-egg mixture.

Mix with a mixer at low speed until smooth.

Let's bake cakes!

Now take a mold with a diameter of 16 cm (I have a pastry ring-cutter), line the bottom with baking paper or place it on baking paper/silicone mat. Distribute half of the dough (it’s better to weigh it so that the cakes are the same!) as evenly as you can. The most convenient way is with a small curved palette knife, the kind that artists use to paint in oils. As a last resort, help yourself with a silicone spatula. Like I'm here.

Place in an oven preheated to 180 degrees for about 15 minutes until golden brown. The exact time depends on your oven!

We do the same with the second cake. If your oven allows you to bake two cakes at the same time, you are lucky, use this opportunity)

Freshly baked cakes are very fragile, handle them very carefully. As they cool, they will firm up a little, but will still be quite brittle, so be careful.

While the cakes are cooling...

...let's make a soufflé!

For it we need one very important component - agar-agar. This is a natural gelling agent of plant origin. It is obtained from algae. It is considered an analogue of gelatin, but you should work with agar in a completely different way, and products with it have a completely different structure than those made with gelatin.

Agar-agar comes in different strengths, but I have never seen the degree of this strength indicated in any way, just as I have never seen it written on packages of gelatin how much it blooms (a unit of measurement for the strength of gelatin). Unfortunately, you have to learn all this the hard way.

It is also worth keeping in mind that agar weakens after a long shelf life. Fresh is stronger. So, when buying a lot at once, plan in advance where you will use it, and don’t let it sit.

This time I used agar-agar from the IDigo store, and it’s really armor-piercing, I’ll tell you) Very good. Light, odorless, strong. I recommend it to you with a clear conscience. It is also quite convenient that it is sold in small packs of 10 g. But, by the way, the consumption of agar is small: this package, for example, is enough for as many as three standard Bird's milk cake!

So, take 1 tsp. with a slide of agar-agar.

Place in a medium (not small!) saucepan. Pour 270 g of cold water there. Stir and set aside.

Now we take 180 g of good butter at room temperature and 80 g of high-quality condensed milk (in my personal rating “Rogachevskaya” still takes first place).

Beat them at high speed into a light, fluffy cream. If we use vanilla extract (I got it from here), then add it now (1 tsp). Set aside.

Let's take out the whites that we had left over from the yolks when we baked the biscuits. I remind you or inform those who don’t know that the whites need to be separated very carefully into a dry bowl so that not a drop of yolk gets into the whites. Place the whites in a large bowl and add a pinch of citric acid to them.

Let's prepare the form. This cake is convenient to make directly on the base. Let's place a ring for assembling the cake (or a mold without a bottom) with a diameter of 18 cm on the substrate and line the walls with acetate film or any other dense and even film, not food grade: too thin and soft, it will lie in folds and the cake will not have smooth sides.

Let's return to our agar.

Place the agar and water on the fire and bring to a boil. Add 430 g of sugar (don’t be alarmed, at first I also thought it was too much, but the soufflé turned out not at all cloying, but very balanced, just the way it should be!).

Bring to a boil. The syrup will rise very high and will bubble! That's why you shouldn't use a small saucepan.

We continue to cook the syrup. Having actively boiled, it will settle slightly, but will continue to bubble.

Cook for about 10-12 minutes, until the temperature reaches 110 degrees (if you have a cooking thermometer) or until the so-called “thin thread”, when the syrup stretches behind the whisk or spoon like a thread.

But! Until the syrup has reached the desired consistency and temperature (at about 105 degrees or 8 minutes, but this very much depends on what kind of utensil and fire you have), you need to beat the whites into a strong foam.

Now the syrup is ready! It was difficult to film, but I hope it’s clear: the syrup really trails behind the whisk like an unbreakable thread. You will see it!

Turn on the mixer again and, whipping the whites at high speed, pour the syrup into them in a thin stream. We try not to pour it on the whisks!

The mass brightens and increases in volume right before your eyes!

Beat for another minute or two. The mass continues to grow and strengthen.

Under no circumstances should you beat the mixture until it cools. Do you see how our future soufflé is already wrapped around the whisks? You can stop at this stage.

Add our pre-prepared buttercream.

And at low speed with a mixer, mix it into the protein mass.

The mass immediately liquefies, but not too much. Stir until smooth. The soufflé is ready! Left…

...assemble the Bird's Milk cake!

The soufflé hardens quickly, so we also work at a waltz tempo. But if everything is ready in advance, don’t worry, don’t fuss, do everything beautifully, you’ll be in time.

We take out our pre-prepared form with a backing. Place the first cake layer on the bottom.

Pour half of our soufflé onto it. It is advisable to weigh and assemble the cake on a scale so that the layers are the same. I didn’t do this, but it’s better to do it if you have everything on hand and weighed the bowl in which you prepared the soufflé in advance. After weighing the soufflé along with the bowl, you will simply need to subtract its weight and divide the resulting number in half.

Place the second cake layer. It presses slightly into the soufflé on its own; I didn’t have to help it.

And pour out the second part of the soufflé.

All! In this form, put the cake in the refrigerator or freezer and keep it there until the soufflé sets. This will happen quite quickly, but it’s better to wait longer, at least an hour, or maybe even two. After the specified time has passed...