Cake "Bird's milk" was created based on the favorite candy of the same name. But unlike them - slightly viscous and rich - cake has turned a light, delicate and airy and has been extremely popular in the 80s of the last century. And not in vain. This cake has its own unique technology. An important difference - the shortcakes: no sponge, not sand, the taste is reminiscent of home cake. Another secret - is the souffle, which is obtained especially gentle because he was not prepared on gelatin and agar-agar.
We offer to cook this cake to the legendary New Year's table. Rest assured, guests will not be disappointed and will ask for the recipe.
INGREDIENTS
for cakes
- Butter (room temperature) - 100 g
- Sugar - 50 g
- Eggs large - 1 pc. (Or 2 small)
- Wheat flour - 3/4 cup (about 130-140 g)
- Baking powder - 1 tsp
soufflé
- Eggs - 5 pcs.
- Powdered sugar - 200 grams
- Corn starch - 1 tbsp. l.
- Butter (at room temperature) - 150 g
- Milk - ½ cup
- Agar - 2 teaspoons (or 20 g of gelatin)
- Cold water - 80-90 ml.
glaze
- Chocolate - 75 g
- Butter - 50 g
- Honey - 1 tbsp. l.
- Chocolate - 75 g
- Butter - 50 g
- Fat sour cream - 1 tbsp. l.
PREPARATION Step by step
1. We obtain the butter out of the refrigerator for 1-2 hours prior to cooking. It is important to make it stand at room temperature and it was quite soft. To cake turned gentle and air, as in the original recipe, the oil must be of high quality.
2. Beat butter mixer for 3 minutes, gradually Pour sugar and a little whisk.
3. Sift flour and add to it a spoonful of baking powder.
4. Add the oil-sugar mixture to room temperature egg, slightly whisk, then gradually intervene in flour.
5. Puts the dough into a greased mold (diameter 22 cm). Flatten the surface of the knife and baked in a preheated oven to 220 degrees about 20 minutes. Once the crust is lightly browned on top, immediately turn off.
6. Meanwhile, prepare the soufflé. For its preparation beforehand separate the proteins from the yolks and whites put in the refrigerator, they must be cooled well. Yolks was triturated with 1 cup powdered sugar, pour milk, stir, add the starch. Thoroughly whisk and put the bowl in a water bath over a saucepan of boiling water. Cook until thick and give to cool completely.
7. Softened butter, beat until fluffy mixer. Properly whisk chilled egg mixture, add oil in it and again whisk.
8. Agar-agar pour hot water (if you use gelatin - cold) for 15 minutes. Then warm up in a water bath (or a slow fire), stirring until the agar-agar (gelatin) is completely dissolved.
9. Beat proteins into a stable foam. They fast stream, whisking mixer at maximum speed, pour agar (gelatin). Beat at high until complete cooling. When the mass has cooled switch the mixer on the lowest speed. Add the cream and egg cream and mix thoroughly.
10. With a sharp knife cut the cake horizontally into two parts. One half of the cake laid in deep form, fill cream, cover the second Korzh and put in the refrigerator for 8 hours.
11. Cooking with chocolate icing. To do this, melt the chocolate in a water bath, add to the butter and honey. You can also request to glaze was brilliant, add a tablespoon of fat sour cream.
12. We take out the cake from the mold and pour on top of the glaze. Put in the fridge for another hour. Before serving, sprinkle cake top recommended any cream liqueur. Bon Appetit and Happy New Year!
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