Agar-agar jelly cake
Description
The recipe won't take much time. Of course, this method of making "Bird's Milk" cake with agar-agar isn't the easiest, but it's definitely worth the effort! The delicate, melt-in-your-mouth flavor of this cake will mentally transport you back to childhood, when exactly this kind of cake was sold in canteens and pastry shops—the recipe here follows the standards of that time. Now let me tell you: serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. For the crust, beat softened butter (100 g) with sugar and eggs, then add sifted flour and baking powder.
- 2
Step 2
2. Bake two layers from this light dough. Meanwhile, prepare the mousse: soak agar-agar in water for several hours, then bring to a boil, add sugar, and cook until the mixture thickens and increases in volume. Simmer over low heat. The caramel is ready when it becomes stretchy and instantly solidifies upon removing the spoon.
- 3
Step 3
3. Beat cold egg whites with citric acid until they become fluffy and white. Once they form stiff peaks, pour in the caramel and mix. Separately, combine softened butter (200 g) with condensed milk, then mix everything into the meringue mixture. Spread this entire mixture over one cake layer, top with the second layer, and pour the remaining mousse over the top.
- 4
Step 4
4. Place the cake in the refrigerator for now. Meanwhile, prepare the glaze: melt the chocolate and mix it with the remaining butter. Once the cake has been in the refrigerator for about an hour and the top layer of mousse begins to set, pour the chocolate glaze over it, and let it chill in the refrigerator for at least three more hours. Done!