Classic bird's milk recipe
Description
The dessert is simple and quick to prepare. The classic bird's milk cake consists of a sponge base with a protein mousse, covered with chocolate glaze. I love this cake—it's very light, airy, and incredibly delicious. Today I'm sharing the recipe. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the dough for the base: beat 3 eggs with 1/2 cup sugar until pale and fluffy. Add flour and baking powder, mix until smooth.
- 2
Step 2
Pour the batter into the pan and place it in the preheated oven at 180 degrees for 35 minutes.
- 3
Step 3
When the cake is baked, take it out of the oven and set it aside to cool.
- 4
Step 4
Mix the lemon jam with 2 tablespoons of water and heat in the microwave (30 seconds).
- 5
Step 5
Next, we need to prepare the mousse: pour 3 egg whites into the blender bowl and add vanilla sugar.
- 6
Step 6
Pour half a cup of water into a saucepan, add gelatin, and cook until completely dissolved.
- 7
Step 7
When the gelatin dissolves, add the powdered sugar and bring to a boil. Boil the mixture for exactly 6 minutes.
- 8
Step 8
Pour the gelatin mixture into the egg whites and beat everything together until stiff peaks form.
- 9
Step 9
To make the buttercream, bring 1/2 cup of sugar, 3 tablespoons of milk, and 3 egg yolks to a boil.
- 10
Step 10
Cut the room-temperature butter into small pieces and add to the cream. Beat well until smooth. The cream is ready!
- 11
Step 11
Soak the cooled cake base with lemon jam, then spread the buttercream on top and evenly distribute it over the entire surface. Place the pan, then pour in the mousse.
- 12
Step 12
Place the cake in the refrigerator, or even better — in the freezer for several hours. It must be very cold and firm before covering with chocolate ganache.
- 13
Step 13
For the chocolate ganache: pour the cream into a container and place it over a water bath. Add the chocolate and cook, stirring constantly, until the chocolate is completely melted. Remove the cake from the refrigerator and cover it with the glaze. Return to the refrigerator and chill until completely set.