Cake
Description
Homemade pastry for tea. This cake will become the centerpiece of any festive table and will cause complete delight. It is made on a base of agar‑agar and cannot be replaced with gelatin. You must use a removable mold with a diameter of 18–20 centimeters. My mold is 24 centimeters, so the soufflé layer is lower, but it does not affect the taste. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the "Chocolate Bird's Milk" cake. Preheat the oven to 180 degrees.
- 2
Step 2
Break two eggs into a bowl and add 75 g of sugar. Beat everything until you have a light, fluffy mixture. This will take about 6–8 minutes.
- 3
Step 3
Put the flour into a bowl, add half the cocoa, and mix.
- 4
Step 4
Sift the flour mixture through a fine sieve into a bowl with beaten eggs. Using upward strokes, gently mix the mixture until you achieve a uniform batter.
- 5
Step 5
Grease the baking pan with vegetable oil and dust it with flour. Pour the batter into the pan and smooth it out.
- 6
Step 6
Place the pan in a hot oven and bake the sponge for 15–20 minutes until done. Remove from the oven, take out the sponge and place it on a rack. Cool completely.
- 7
Step 7
Pour water into a pot and add agar-agar, then let it sit for 40 minutes.
- 8
Step 8
Add vanilla sugar to softened butter and beat until fluffy.
- 9
Step 9
Pour in the condensed milk and whisk into a fluffy mixture.
- 10
Step 10
Sift the cocoa through a fine sieve into the beaten butter.
- 11
Step 11
Melt 100 g of chocolate in a double boiler and add it to the cocoa butter.
- 12
Step 12
Whisk everything until you have a smooth, fluffy cream.
- 13
Step 13
Place the bloomed agar‑agar over medium heat and bring it to a boil. Add 300 grams of sugar and stir. Bring to a boil again and simmer over medium heat for 4 minutes. If you have a cooking thermometer, the boiling temperature should be 110‑112 °C. Remove from heat and let it cool slightly.
- 14
Step 14
Into a clean, cold bowl, pour two egg whites, add a pinch of salt, and whisk into a firm foam.
- 15
Step 15
Continuing to whisk, pour the agar‑agar syrup in small portions. Whisk until you have a fluffy soufflé.
- 16
Step 16
While beating, add the chocolate cream in portions. Beat until a uniform fluffy mass.
- 17
Step 17
Line a tray or flat plate with parchment paper. Place the ring from a removable mold, without the bottom, and lay the sponge cake. Transfer the chocolate soufflé onto the sponge and smooth the surface. Refrigerate for 3 hours, until set.
- 18
Step 18
In a bowl, break the remaining chocolate and add the remaining butter. Melt and stir until smooth. Do not overheat, otherwise the chocolate glaze will separate.
- 19
Step 19
Take the cake out of the refrigerator and completely cover it with chocolate glaze.
- 20
Step 20
Decorate the cake as you like, I sprinkled nuts in a spiral. Put the dessert in the refrigerator for 2 hours. Our cake "Chocolate Bird's Milk" is ready.
- 21
Step 21
Done. Serve at the table.