How to make bird's milk at home. "Bird's milk" - cake according to GOST: recipe, ingredients and cooking features

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, 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 features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

Whites from 4 eggs;
Gelatin – 2 tsp;
Powdered sugar - to taste (on average 1 tbsp for each egg);
Chocolate – 2 standard bars without additives;
Butter - half a pack.
Soak gelatin in water to swell.
Prepare the glaze by melting the chocolate and butter.
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.
Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require 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 now so affordable, but no less desirable.

What you will need for the sweet part:

Flour – 7 tbsp. l.;
Chicken eggs – 2 pcs.;
Vanillin - optional.
Whites from 2 eggs;
Butter - one package;
Condensed milk - half a can;
Gelatin – 4 tsp;
Citric acid – half 1 tsp;
Vanillin - optional;
Granulated sugar – 1 cup and a half;
Water – 150 ml.
Butter - half a pack;
Chocolate – 2 bars.

Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
Bake two cakes on 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 shape in which you plan to assemble the finished cake.
Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

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

Chocolate – 100 gr.;
High fat cream – 30 ml.

Pour gelatin over cold milk to swell.
Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
Distribute the whipped mass into the mold and put it in the refrigerator.
Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
Pour the glaze onto 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 will be able to guess the main component of this soufflé.

What you will need for the crust:

Butter - half a pack;
Granulated sugar – 190-200 gr.;
Chicken eggs – 3 pcs.;
Wheat flour – 200 gr.;
Cocoa powder – 20 g;
Vanillin - optional;
Baking soda - half 1 tsp.

Butter – 1 package and a half;
Granulated sugar – 180-200 gr.;
Semolina – 4-6 tbsp. l.;
Cow's milk – 400-500 ml;
Vanillin - optional.

Cow's milk – 50 ml;
Cocoa powder – 40-50 g;
Granulated sugar - half a glass;
Butter – 10 gr.

Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
Bake the cake in the oven at 200⁰C.
Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

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

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

Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

Dessert lovers will love the recipe for turtle cake with condensed milk. take note.

A delicious recipe for Snickers cake with meringue, read all the preparation details here.

How to cook “Smetannik” cake in a slow cooker, recipes with step-by-step photos and recommendations here.

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

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

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

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

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...

The Bird's Milk cake appeared on the shelves in the early 70s. In Moscow it was sold in the famous Prague restaurant. The chefs kept the recipe strictly secret. Today, according to GOST, any housewife can prepare the “Bird's Milk” cake. Recipes can be found both in cookbooks and on the pages of online publications.

The history of the cake

“Bird's milk” according to GOST with gelatin and agar-agar was first prepared by the famous pastry chef Vladimir Guralnikov. The prototype of the famous dessert was the Ptasje Mlečko candy, which was made in Czechoslovakia.

Celebrity Chef Team I worked on modernizing the cake for almost a year. The master wanted the soufflé to be more tender, so he decided to use agar-agar. At that time, this product was practically not used in the confectionery industry.

Several experienced bakers worked on the recipe for the cake layers. They didn't want to use regular sponge dough. As a result of their experiments, they managed to obtain a dough recipe that has similarities with classic sponge cake and muffin dough.

Making delicious cakes

The recipe for the Bird's Milk cake according to GOST involves making two cake layers. They bake quite simply, but they take time to cool. 1 cake contains the following products:

The butter must be removed from the refrigerator an hour before preparing the cakes. Some housewives replace it with cheap margarine, but the taste suffers greatly from this. Soft butter needs to be beaten with sugar. Then add eggs, baking soda and vanilla sugar to the bowl. When the mass becomes soft and homogeneous, add flour. After this, beat the dough for about 5 minutes.

To bake the cake, a mold with a diameter of 24 to 26 centimeters is most often used. To prevent the dough from sticking, the mold should be greased with vegetable oil or covered with oiled baking paper.

The oven is heated to 220 degrees. The dough is placed in a mold and baked for 10 minutes. In very powerful ovens, the cake can be baked in 8 minutes. In this way you need to bake 2 cakes. They should cool on a wire rack for 2-3 hours.

Classic soufflé recipe

“Bird's milk” according to GOST is made on the basis of a delicious soufflé. It contains simple products, but all proportions must be strictly observed. To prepare soufflé at home you need the following products:

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

In a separate bowl, beat butter, vanilla and condensed milk. The mass should become smooth and homogeneous. Then you need to separate the whites from the yolks. Egg whites should be cooled in the refrigerator. Then beat them with citric acid for about 7 minutes. Then they begin to pour it into the sugar syrup and beat the resulting mass. This may take about 20 minutes. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and butter. The mixture must be poured into the mold that was used for baking the cakes and placed in the refrigerator to harden.

Some housewives use springform cake pans. They line them with baking paper or cling film. First, housewives place the first layer of dough. Then they spread the cream. In order for it to be evenly distributed, the mold must be rotated several times along its axis. They cover the top with a second cake layer. The curing time of the cream can vary from 2 to 3 hours.

Chocolate glaze and assembly

In Soviet times, the composition of the Bird's Milk cake included icing. At that time there were no such decorations as are now found on the shelves of confectionery stores. Chocolate glaze for bird's milk is quite simple to make. The main secret is to use quality chocolate.

The glaze begins to be prepared when the soufflé has hardened well. To prepare it you need 100 grams of chocolate and 50 grams of butter. Cooks use dark chocolate, which contains from 70 to 90 percent cocoa. It goes better with a sweet soufflé. Chocolate and butter needed cut into pieces and place in a water bath. The mass must be stirred until it becomes homogeneous. When the glaze is ready, you need to cool it a little.

The form with the dessert is taken out of the refrigerator. The cake is carefully placed on a flat plate and covered with icing on all sides. You need to use a spatula so that the layer is the same everywhere. After leveling, the cake is placed in the refrigerator for 4 hours. After hardening, you can decorate the dessert with strawberries.

Attention, TODAY only!

I love delving into old notebooks and culinary journals in which our mothers and grandmothers wrote down recipes. There is always something interesting there - for example, this recipe for Bird's Milk Cake. At first, I doubted whether it was worth preparing the famous masterpiece at home, because our family doesn’t like soufflé. But my curiosity got the better of me - and this gentle handsome man appeared on our table.

The taste of homemade “Ptichka” is much better than that of a store-bought dessert! The cake turns out creamy and tender, more airy. In addition, in a homemade cake you choose the chocolate for the ganache. If you don’t like bitter, replace it with milky one. The sponge cake can be made as thick or thin as you like. These little things have an impact on the taste.

What do we need

for sponge cake:

egg yolks - 7 pcs.
granulated sugar - 150 g
melted butter (50 g)
vanilla extract - 1 tsp.
baking powder - 1 tsp.
flour - 130 g (it may take more or less, depending on the density of the flour)

for soufflé:

egg whites - 7 pcs.
gelatin - 20 g (I use dr.oetker gelatin)
granulated sugar - 200 g
salt - 0.5 tsp
butter - 170 g
condensed milk - 250 g
lemon juice - 1 tsp.

for chocolate ganache:

chocolate (can be bitter, milk, to your taste) - 50 g
heavy cream - 180 g
butter - 30 g

How to make Bird's Milk cake at home

First, let's prepare the sponge cake. You can bake any sponge cake according to your favorite recipe. It could be , or any other. I decided to try a new sponge cake with yolks, since in this recipe there are “extra” 7 yolks left. In order not to freeze anything, I used all the yolks.

So, carefully separate the yolks from the whites so that not a drop of yolk gets into the whites. Nowadays various devices are sold for separating eggs into whites and yolks; you can resort to their help. I separate the old fashioned way, breaking the shell with a knife, dropping the whites into a bowl, rolling the yolk from one part of the shell to the other.

Now we put the whites aside; they will be useful to us for preparing the soufflé. And we begin to beat the yolks using a mixer. First we set the speed to low, gradually increasing it. You need to beat very well so that the yolk mass noticeably increases in volume and becomes light and fluffy. Only after this can you add granulated sugar (150 g) in a thin stream. To prevent your hand from slipping and the whole glass spilling out at once, you can place it next to the bowl and add a new portion using a tablespoon.

The biscuit dough is kneaded very quickly, so immediately turn on the oven to preheat at 180 C.

To highlight the sweet taste, you can add 0.5 tsp to the biscuit dough. salt. Don't worry, you won't feel the salt in the finished cake. This amount of salt will only balance the taste, making it richer and more interesting.

If you have vanilla extract, add 1 tsp. Vanilla flavors our dessert, making it truly delicious! If there is no vanilla extract, replace it with vanilla sakha (11 g).

Now pour melted butter (50 g) into the dough. The butter must be cool when added to the dough to prevent the yolks from curdling. You can melt the butter in short bursts in the microwave (20-30 seconds each) or on the stove. Thanks to the butter in the composition, the sponge cake will be moist and juicy (just like).

Sift flour (130 g) and baking powder (1 tsp) and mix.

Sift the dry ingredients back into the bowl with the dough. Don't add all the flour at once, sift it in parts. In order for the sponge cake to rise well and be airy, it is important not to overfill the flour. Depending on the humidity in the room, the flour may be more or less dense. Therefore, focus on the consistency of the dough, and not on the amount of flour in grams.

Mix very carefully, using lifting movements from bottom to top. We must not lose air in the dough so as not to lose the airiness of the sponge cake.

Place the biscuit in a preheated oven to bake for 30-40 minutes at 180 C.

Baking time is different for each oven. Do not open the cabinet door for the first 30 minutes to prevent the dough from settling. Then you can open the oven slightly and touch the center with your fingertips; if the biscuit crust “springs” and the dough does not fall through, it means the biscuit is ready. If the dents remain for a long time and do not return to their original shape, then additional baking time is required. You can pierce it with a wooden stick to see if it comes out dry. If there are no wet dough crumbs on the stick, then everything is fine and you can remove the biscuit.

Before pouring the sponge dough into the pan, I placed a piece of parchment paper in the bottom and cut it out to fit the pan. I did not lubricate the sides of the mold with anything (purposefully). If you decide to grease the sides with butter, be sure to sprinkle flour on top so that the dough does not slide while rising in the oven. It is important. You don’t have to lubricate it at all, like I did this time.

To keep the sponge cake tender and juicy, after it has cooled, wrap it in cling film and put it in the refrigerator for 2-3 hours (ideally, it is better to bake the sponge cake in advance and keep it in the refrigerator overnight). Completely wrapped in film, the sponge cake is saturated with moisture from the inside, and there will be no need to soak it in the dessert. In addition, after standing, the biscuit does not crumble when cutting.

How to prepare soufflé for Bird's Milk cake

To prepare the soufflé, soak gelatin (20 g) in cold water. I use dr.oetker gelatin, like the one in the photo.

This is gelatin powder, I am completely satisfied with its quality: it does not require soaking for 40 minutes, as happens with other manufacturers. Literally 10-15 minutes after adding water, gelatin can already be used in the recipe. I soak gelatin at the rate of 1 to 6, that is, per 1 tbsp. l. add 6 tbsp gelatin. water.

We begin to beat the whites (7 pieces) first at low mixer speed, then increasing it to maximum. You will see how the whites will turn into a fluffy, delicate foam, significantly increasing in volume.

As soon as the protein foam becomes elastic, you can start adding sugar (200 g) in small portions. Our task is to prevent the grains of sugar from sinking to the bottom, otherwise it will be difficult to lift them from there. Granulated sugar should dissolve in the proteins, turning them into a thick mass that can hold its shape.

When a clear mark remains from the mixer whisks, you can add 1 tsp. lemon juice.

In a separate bowl, beat butter (170 g) until white. You need to take it out of the refrigerator in advance and let it warm up well. When the butter turns light, add condensed milk (250 g) in a thin stream. Use only high-quality milk that you are confident in. If there is Rogachev condensed milk on the shelves of your store, feel free to buy it - it is thick, the taste and color are real.

In a separate article, I talked in detail about how to cook. You can read about the nuances of preparation there, although there is nothing complicated: beat soft butter, then add condensed milk in small portions, beat again until smooth.

If you want to decorate the cake with beautiful inscriptions made from cream, set aside 2 tbsp. spoons.

Add the whipped egg whites to the prepared buttercream and mix gently with a spatula. In the photo there is only a third of the proteins; in the final version, the proteins completely cover the buttercream, their mass is three times greater.

We transfer the swollen gelatin into a small saucepan (preferably with a thick bottom), put it on the stove (on the lowest heat and, with constant stirring, bring it to a liquid state. Now the most important thing is to heat, but not overheat the gelatin (at temperatures above 60 C it will lose its properties If you have a candy thermometer, use it to be on the safe side.Pour the heated gelatin into the soufflé base with constant stirring.

Assembling homemade bird's milk cake

For the Bird's Milk cake, I cut off only the top of the sponge cake to trim the cake. But rely on your personal preferences. If you want a very thin layer of sponge cake in the cake, you can cut it into two layers, pack one and put it in the freezer, and use the other for the cake. You can cut it into two parts and alternate with layers of soufflé - it will turn out original and beautiful.

To assemble the cake, I use a springform pan with a diameter of 26 cm. I place a sponge cake on the bottom, then pour in the soufflé cream.

You can trim the edges of the sponge cake so that it becomes slightly smaller in diameter; in this case, in the finished cake, the cake layer will not peek out from under the soufflé layer.

Place the cake in the refrigerator for 2-3 hours (this is the minimum time for the cake to “set”).

Remove the well-frozen cake from the refrigerator and run a long knife around the circumference to make it easier to remove the cake. Unfasten the uniform, freeing it from the sides.

The result is a soufflé cake on a biscuit base, with a total height of 4-5 cm. You may have other sizes, which are determined by the diameter of the mold.

Chocolate icing for Bird's Milk cake

The final decoration of the iconic cake is impossible without chocolate icing. To prepare it, take 50 g of chocolate, 180 g of heavy cream and 30 g of butter. Heat the cream over low heat until hot. Break the chocolate pieces into small pieces and add to the hot cream. Stir. Follow with softened butter and stir. Butter adds shine to the chocolate glaze.

Before applying the glaze to the cake, cool it slightly (to 40-50 ° C). Then use a spoon to drizzle over the cake.

You can smooth it out with a spatula so that the glaze does not flow over the edges. I really like it when dessert is decorated with chocolate drips, so I always use this delicious technique.

Bird's Milk cake will turn out even tastier if you let it sit overnight in the refrigerator. The top layer of glaze will harden, the cake will cut well and taste soft and creamy.

You can make inscriptions on the cake using a pastry bag and light cream, which we set aside in advance. You can decorate with swirls or messages made from melted white chocolate.

I will be glad to receive responses to this recipe, do not hesitate to ask questions, leave photos and comments (photos can be attached to the comment).
If you would like to post a photo of this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo. This way I can find your photos online and admire them. Thank you!

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Recipes for making Bird's milk cake with egg whites, semolina porridge and chocolate.

Bird's milk cake is a very tender, tasty and low-calorie dessert. For the New Year, many housewives will want to please their guests with this dessert. It is quite simple to prepare, following the basic rules.

Bird's milk cake according to GOST, classic: step-by-step recipe with photos

This delicacy is prepared in several stages. You need to make the filling and crust. According to the recipe, the base is made from cake dough.

Products for the base:

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

Soufflé ingredients:

6 proteins
Pack of gelatin (25 g)
110 g granulated sugar
120 g butter
160 g condensed milk
On the tip of a knife, citric acid

Recipe:

Prepare the base. To do this, average all the components of the base. Please note that the oil must be soft.
Pour the mixture into the mold and bake at 220°C for 20 minutes. Leave to cool and divide into three parts crosswise.
Soak the gelatin using cold water. Heat and stir, add sugar. Stir with a spoon until the sugar crystals and gelatin dissolve.
Turn the whites into fluffy foam. In a separate bowl, beat condensed milk with butter, it should be soft.
Combine the whites with the gelatin mass. Add the creamy milk mixture and beat again. The mass will settle a little, but that’s how it should be.
Place the base at the bottom of the container and the soufflé on top of it. Cut one part into cubes and place on top of the white pasta.
Cover the mixture with the last cake layer and press down slightly. Place the product in the cold for 5 hours.

Cake according to GOST

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

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

Ingredients:

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

Recipe:

Pour gelatin into milk. Place the mixture on the fire and dissolve the crystals.
Turn fermented milk product with sugar into fluffy foam. Pour in the remaining milk and use the mixer again.
Add gelatin and average. Divide the pasta in half. Add one dark chocolate bar to the first one. Add vanilla to the second part.
Pour half of the chocolate paste into the mold. Place on the balcony for 1-2 hours
Pour in half of the white mixture. Do the same with the rest of the parts. As a result, you will have a four-layer dessert.
To remove it from the mold, dip the bowl in hot water and invert it.

Bird's milk cake with semolina porridge: recipe

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

Products for cream:

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

Test components:

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

Recipe:

Combine all base ingredients except cocoa. When the mixture is ready, divide it into 2 parts and add cocoa to one. Bake two cakes separately and cut each one into 2 pieces crosswise.
While you bake the cakes, prepare the cream. Cook semolina porridge from sugar, milk and cereal. Let it cool a little. Add the oil, it should be soft, and the ground lemon along with the peel.
Place the substance in the refrigerator for 40 minutes. During this time it will thicken a little. Grease each layer with mixture and assemble the cake. You can pour melted chocolate over the finished dessert.

Bird's milk cake recipe with lemon

It is made with egg whites and lemon, which adds a piquant flavor to the dish.

Products for the base:

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

Ingredients for the cream:

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

Recipe:

Combine all base ingredients and bake. Let me stand.
In a small bowl, beat 3 egg whites and add sugar and grated citrus with peel and pulp.
Separately, grind the condensed milk with the butter and pour the gelatin into cold water. Set it to heat and dissolve.
Combine the whites with butter and gelatin and beat until smooth. Place the cake in the mold and pour the cream onto it. Refrigerate for 3 hours. You can top the dessert with chocolate

Bird's milk chocolate cake

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

Ingredients for the cream:

100 g condensed milk
2 squirrels
180 g butter
25 g gelatin
90 g chocolate
30 g ground coco beans
180 g granulated sugar

For the test:

2 eggs
110 g granulated sugar
110 g flour

Recipe:

Prepare a dough from eggs, flour and sugar. It is best to prepare the mass according to the biscuit principle. That is, beat the whites with sugar separately, and then add the yolks and flour. Bake the crust in the oven until golden brown on top.
To prepare the soufflé, beat the egg whites with sugar until stiff peaks form. In a separate bowl with a mixer, beat condensed milk with butter. Melt the chocolate and add it to the butter-milk paste. Add cocoa and continue vigorously averaging.
Add 20 g of chocolate mixture into the egg mixture. Place the soufflé on top of the cooled cake and pour melted chocolate over it. Place in the cold to harden.

Cake Bird's milk on agar-agar: recipe

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

Products for cakes:

6 yolks
Glass of granulated sugar
110 g butter
Baking powder

Soufflé ingredients:

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

Recipe:

Prepare the dough from the indicated ingredients. Divide the resulting lump into 2 parts and roll out on parchment. Remove the cakes.
To prepare the soufflé, pour water into a container and add sugar. Dissolve the crystals. Turn the whites into an airy mass and gradually pour in the prepared syrup. In a separate bowl, soak the agar-agar and add it to the egg foam.
Turn the butter and condensed milk into bubbles and add small portions to the protein mixture, continuing to beat.
Place half of the filling on one part and cover with the second part of the dough. Place the remaining filling and pour chocolate over the top of the dessert.

This dessert is made from sponge cakes and frosting. It turns out to be a very tasty sweet.

Products for the test:

4 eggs
Glass of granulated sugar
A glass of flour

Soufflé ingredients:

2 eggs
25 g gelatin
120 g granulated sugar

Ingredients for glaze:

2 spoons cocoa powder
110 ml whole milk
120 g butter
120 g granulated sugar
Spoon of wheat flour

Recipe:

Combine the ingredients for the base and bake the sponge cake. Leave it until it cools completely. It is advisable to prepare it in advance so that the cakes become a little stale.
For the soufflé, beat two eggs with sugar and add gelatin dissolved in water in a thin stream.
Cut the cake in half and soak each part with strong tea. Place the base in a container lined with foil. Spread the soufflé over the base and cover with the second cake layer. Discard the remaining soufflé.
To prepare the glaze, fry the flour in butter and pour in the milk in a thin stream until thickened. Add sugar and ground cocoa beans. Boil for 2-3 minutes. Pour the cooled chocolate mixture over the dessert and refrigerate for 2-4 hours.

Bird's milk sponge cake with crust and glaze recipe

Bird's milk cake with boiled condensed milk

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

Soufflé ingredients:

410 g boiled condensed milk
Glass of sour cream
2 squirrels
25 g gelatin

Recipe:

To speed up the preparation of the cake, purchase a ready-made sponge cake.
In a bowl, soak the gelatin in water, it should be cold. Dissolve gradually while heating.
Beat the whites to stiff peaks and pour in the gelatin in a thin stream. Beat sour cream with condensed milk. Pour in the whites and beat again. The caramel is very sweet, no additional sweetening is needed.
Pour the soufflé mixture into the container. Refrigerate for 5 hours. You can decorate with fruit or chocolate.

On the Dukan diet, you are allowed to consume only protein foods and vegetables. But with the right selection of products, you can even bake a cake.

For the test:

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

For the soufflé:

25 g gelatin
2 squirrels
Sugar substitute

Recipe:

Combine the dough ingredients and bake the crust.
Soak the gelatin and dissolve it in the microwave. Beat the egg whites with a sugar substitute and add gelatin.
Pour the soufflé onto the cake after placing it in the mold. Let stand in the cold for 3 hours.

Diet bird's milk cake according to Dukan

Bird's milk cake recipe in a slow cooker

The multicooker is an assistant to the modern housewife. With its help you can bake sponge cakes and prepare a delicious cake.

Products for the test:

4 eggs
Glass of granulated sugar
240 g wheat flour

For the soufflé:

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

Recipe:

Prepare a dough from the indicated ingredients. After this, grease the mold with oil and pour in the dough. Bake on the Baking setting for 60 minutes. After the time has expired, do not open the lid for another 10 minutes so that the base does not fall off.
Soak the gelatin in water and then dissolve over low heat. Turn the eggs with sugar into a fluffy foam and add gelatin.
Mix butter with condensed milk. Add in small portions to the protein mixture.
Pour the soufflé onto the crust, after placing it in a springform pan. Refrigerate for 20 minutes.

Shape and decoration of the Bird's milk cake: photo

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