Cake
Description
Homemade pastries for tea. Bird’s Milk cake is a very delicate bake. The soufflé turns out airy and literally melts in your mouth. The name alone—Bird’s Milk—suggests something unreal and fantastic. Where did such a name come from? There was a myth that beautiful paradise birds fed their chicks milk, tender and unsurpassed in flavor. So let us make such a cake ourselves—tender and unsurpassed in flavor. The bake is ready. Serve to the table.
Instructions
- 1
Step 1
First, we make the dough. To do this, beat the eggs with the sugar and add the flour. Mix everything thoroughly. Divide the resulting mixture into 2 parts and bake two thin sponges (cake layers).
- 2
Step 2
Bake the layers in a springform pan. It is very important not to overbake them, so the layers do not dry out and become brittle.
- 3
Step 3
In a non-stick pan, mix one cup of sugar with a tablespoon of flour, then add the egg yolks and stir thoroughly. Pour in the milk, mix again, and bring the mixture to a boil.
- 4
Step 4
Then remove the mixture from the heat and let it cool. Add softened butter and vanillin and beat with a mixer.
- 5
Step 5
Next, beat chilled egg whites with a glass of sugar in a separate bowl using a mixer. Meanwhile, heat the gelatin, strain it, and add it to the mixture. Mix the mixture thoroughly.
- 6
Step 6
Combine the two cream masses—yellow and white—in a large pot and beat with a mixer.
- 7
Step 7
Place the first sponge layer in the bottom of a springform pan, then pour the thick cream you’ve made over it and top with the second layer. Don’t worry—the cream is thick enough, so the layer won’t sink. To help the cake set faster, put it in the refrigerator.
- 8
Step 8
When the cake has completely set, take it out of the refrigerator and unmold it.
- 9
Step 9
Let’s prepare chocolate glaze. To do this, in a small saucepan combine: 3–4 tbsp milk, 5 tbsp cocoa, half a cup of sugar, and 50 grams of butter and bring everything to a boil.
- 10
Step 10
Spread the top layer with chocolate glaze; do not apply hot glaze to the sides, as the cream may start to melt. It is better to decorate the sides with shredded coconut.