Dessert
Description
Delicious baked treat for the whole family. Even the most discerning sweet lovers will appreciate this cake-style dessert. Tasty, tender, and fluffy—this is exactly how it turns out with this recipe. Despite the lengthy preparation time, even beginner cooks love making it. If desired, the layers can be made from sponge cake or even shortbread. Serve warm or chilled. Perfect with tea.
Instructions
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Step 1
1. The delicious and beloved childhood cake "Bird's Milk" takes three hours to prepare. Despite its complexity, many people, even beginner cooks, enjoy making this cake.
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Step 2
2. The butter should be at room temperature. Cream it with sugar using a mixer (on high speed).
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Step 3
3. Add the eggs and vanilla sugar and continue beating.
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Step 4
4. At the very end, add the flour and knead the dough. It turns out quite thick in consistency.
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Step 5
5. Divide it into two parts, place them on a baking sheet, and put in the oven. Line the baking sheet well with parchment paper to prevent the cakes from sticking. Since the dough is thick, but not firm enough to roll out with a rolling pin, I shape the layers using a spatula.
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Step 6
6. The cake layers are baked at 230 degrees for only 10 minutes.
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Step 7
7. While the cake layers are still hot, trim their edges using any round mold (I used a regular plate).
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Step 8
8. Meanwhile, prepare the soufflé. Use agar instead of the usual gelatin.
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Step 9
9. Soak the agar in warm water, let it stand for about 10 minutes.
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Step 10
10. Pour it into a saucepan and bring to a boil until the agar dissolves.
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Step 11
11. Add sugar and bring to a boil again.
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Step 12
12. At a certain point, the mixture will begin to foam. Keep cooking it and stir constantly.
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Step 13
13. When you lift the spatula and a smooth, thick syrupy "thread" forms, it's time to remove from heat. Cool the syrup down to 80 degrees.
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Step 14
14. Beat two cold egg whites until stiff foam forms, then pour in our syrup. Beat at full power with a mixer.
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Step 15
15. When the foam becomes thick, add the butter and condensed milk.
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Step 16
16. Now take a cake ring (mine is the same size as the plate) and place our cake layer in the center.
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Step 17
17. Then — a layer of soufflé (divide the entire mixture into two parts).
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Step 18
18. Carefully place the second cake layer.
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Step 19
19. Pour the remaining soufflé and refrigerate for 3-4 hours.
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Step 20
20. Now there's just one final touch left—glaze. I melt a chocolate bar and pour it over the surface of the cake. Once it sets, I put it back in the refrigerator for an hour.
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Step 21
21. This is what our "Bird's Milk" dessert looks like as a finished cake.