Bird's Milk (cake)
Description
The pastry is simple and quick to prepare. In fact, it's not that hard to make. If you're wondering, it can be served with tea or coffee.
Instructions
- 1
Step 1
For the sponge cake, beat 4 eggs with sugar until thick and pale for 5-7 minutes.
- 2
Step 2
Add the sifted flour in two to three batches.
- 3
Step 3
Gently stir with a spatula, moving from bottom to top.
- 4
Step 4
Preheat the oven to 180 degrees. Grease a silicone mold (22 cm in diameter) with vegetable oil. Carefully pour in the batter, cover the mold with foil, and bake in the preheated oven for 25–30 minutes. Let the finished sponge cake cool first in the mold, then on a wire rack.
- 5
Step 5
For the cream, separate the yolks from the whites. Place the whites in the refrigerator.
- 6
Step 6
Pour warm water over the gelatin.
- 7
Step 7
Beat the egg yolks with a cup of sugar until fluffy, pale, and thick. Then add milk and flour, and mix well.
- 8
Step 8
Place the yolk mixture over a double boiler and continuously stir until it doubles in volume and bubbles form. Remove and cool to room temperature. To speed up the process, you can place the bowl in a pot of cold water.
- 9
Step 9
Beat the softened butter. Gradually add the prepared custard cream and beat until smooth.
- 10
Step 10
Beat the well-cooled egg whites with the remaining sugar until stiff peaks form. Dissolve the swollen gelatin over a water bath.
- 11
Step 11
Transfer the whipped egg whites to a large container. Gradually add the gelatin and mix.
- 12
Step 12
Gradually add the butter cream to the protein cream, mixing each time until smooth.
- 13
Step 13
Cut the sponge cake into two layers. Place one layer on the bottom of the pan.
- 14
Step 14
Place the "Bird's Milk" cream on top, then cover with the second cake layer. Refrigerate the cake for 3 hours (or preferably overnight) to set.
- 15
Step 15
Carefully run a knife around the edge of the pan before removing the cake from it.
- 16
Step 16
Prepare the icing. Make a syrup from 100g of sugar and 50ml of water. Mix 100g of butter until smooth with 100g of cocoa powder. Pour the syrup into the cocoa mixture and stir. For a thicker icing, like mine, use only half of the syrup. Spread the icing over the cake. Place it in the refrigerator until ready to serve.
- 17
Step 17
Ready. Serve at the table.