from aquafaba
Description
Below I will tell you in more detail,
Instructions
- 1
Step 1
Prepare all the ingredients. We will prepare Bird's Milk in three stages: biscuit, mousse, and chocolate glaze.
- 2
Step 2
For the sponge cake, mix vegetable oil with milk, sugar, salt, and lemon juice. Stir until the sugar dissolves.
- 3
Step 3
Add the mixed wheat flour with baking powder to the bowl.
- 4
Step 4
Mix until smooth, ensuring there are no lumps.
- 5
Step 5
Pour the sponge cake batter into a mold. I use a ring from a round removable mold with a diameter of 19 cm, and line the bottom with parchment paper and foil. You can also use a square mold. Bake the sponge cake for 15-20 minutes in a preheated oven at 180 degrees.
- 6
Step 6
Let the cake cool slightly in the pan, then carefully remove and allow to cool completely.
- 7
Step 7
For the soufflé, combine plant-based milk, agar-agar, and Jerusalem artichoke syrup in a saucepan. Mix thoroughly in advance to ensure there are no lumps. Place on the stove, but do not heat yet. When you're ready to make the soufflé, prepare all necessary ingredients and utensils immediately—the soufflé sets very quickly.
- 8
Step 8
Pour the aquafaba into a large deep bowl. Add xanthan gum and cream of tartar, and whisk vigorously to ensure there are no lumps.
- 9
Step 9
Using a mixer, start whipping the aquafaba until soft, fluffy peaks form. It will gradually turn white and increase in volume. Meanwhile, over medium heat, bring the diluted agar-agar in Jerusalem artichoke syrup to a boil. Once boiling, continue cooking the syrup for 1 more minute.
- 10
Step 10
When the foam becomes slightly thicker and fluffier, pour in the lemon juice and add the vanilla flavoring.
- 11
Step 11
Continue beating for another few minutes until soft peaks form.
- 12
Step 12
Then, slowly pour in a thin stream the heated jerusalem artichoke syrup with agar-agar, while continuing to beat the mixture.
- 13
Step 13
Transfer the sponge cake in advance to a cooking ring of the required diameter.
- 14
Step 14
Pour the whipped mixture into the ring with the biscuit. Smooth it slightly before the soufflé sets. Let it cool slightly at room temperature, then refrigerate for 1-2 hours to stabilize.
- 15
Step 15
For the chocolate glaze, melt the roughly chopped chocolate together with the cream in a saucepan.
- 16
Step 16
Remove from the stove and add vegetable spread (you can substitute it with coconut oil), mix until smooth.
- 17
Step 17
Pour the chocolate glaze over the soufflé.
- 18
Step 18
Carefully spread evenly with a silicone spatula.
- 19
Step 19
While the glaze is still not set, you can add some decoration on top. I sprinkle the dessert with almond flakes. Refrigerate for half an hour to let the glaze harden.
- 20
Step 20
Bird's milk cake made from aquafaba is ready. You can remove the pastry ring and cut the cake into pieces.
- 21
Step 21
Enjoy your meal!