Cake
This is rather my mix of three cake recipes found on the Internet, but the result is very good.
The chocolate layer is real bird's milk in consistency, taste, and appearance, despite the fact that it is prepared without eggs.
And the strawberry layer is an airy, very tender and tasty soufflé. It turns out not as smooth and shiny as chocolate bird's milk, but more delicate.
Cake “Bird's milk” on agar-agar
You can also make Bird’s Milk cake with other aromatic berries, mango, passion fruit, and oranges. It turns out very tasty with lemon flavor and the aroma of rose water. You can make a delicious confit between the layers. In general, experiment. May everything work out for you!
More recipes for “Bird's milk” at home:
“Bird's milk” without eggs (with sour cream and cream)
Lean, vegan “Bird's milk” made from aquafaba
Compound:
Korzh:
- 35 g flour
- 12 g cocoa powder
- 1/4 tsp. soda
- 100 g condensed milk
- 25 g unsweetened yoghurt or sour cream
- a few drops of food essence (you can use rum or vanilla)
Soufflé with strawberries:
- 250-300 g fresh or frozen strawberries
- 135 g butter
- 60 g condensed milk
- 150 g chickpea broth - aquafaba (instead of egg whites)
- 1 tsp. lemon juice
- 180 g sugar
- 100 g water
- 1.5 tsp. agar-agar
Chocolate soufflé:
- 135 g dark chocolate
- 135 g butter
- 60 g condensed milk
- 150 g aquafaba (instead of egg whites)
- 1 tsp. lemon juice
- 100 g water
- 180 g sugar
- 1.5 tsp. agar-agar
Cake Decoration:
Preparing the cake crust:
- Sift flour, cocoa and soda into a separate cup.
In another cup, combine the liquid ingredients: condensed milk, yogurt and essence, mix. Preparing the dough - Combine both mixtures and gently stir the resulting dough.
- Draw a circle on baking paper with a pencil (I outline the lid), turn it over and line the baking sheet with it.
Draw a circle on baking paper - Gently spread the dough over the drawn circle without going beyond it.
Lay out the dough
- Bake for 10 minutes at 175-180 degrees.
Bake the crust - the base of the cake - Place the cake inside the split cake ring, the sides of which are covered with confectionery film or baking paper.
Making sides around the crust - Wash the strawberries and grind them into puree.
I used frozen strawberries and they turned out watery after defrosting. So I boiled it down a little, adding a little less than half the sugar (about 70 g). Rub the strawberry mixture through a sieve to remove the seeds (optional). Cool. Strawberry puree - Beat softened butter.
Add condensed milk. Mix with a mixer until smooth. Gradually add strawberry puree. Mix again into a homogeneous mass. Preparing strawberry cream - Prepare agar-agar syrup. Pour the remaining sugar and agar-agar into the water.
Place on low heat and bring to a boil. Continue cooking until the mass reaches 110 degrees (it takes me about 15-20 minutes). The syrup will turn golden brown and become very foamy. At first the foam will rise high, then, as it cooks, it will settle. The mass itself will become very gel-like and will try to crystallize on the sides. Preparing agar-agar syrup - Then you need to turn on the lowest speed and add strawberry cream to the aquafaba, quickly mix with a mixer and pour into our biscuit form.
You can’t hesitate here, because... The agar-agar mixture may set before you pour it. Pour bird's milk over the strawberry layer - Chocolate soufflé is prepared in a similar way to strawberry soufflé.
First you need to melt the chocolate until liquid in a water bath, as shown in the photo. Leave it to cool slightly. Melt the chocolate - Beat softened butter, add condensed milk, mix.
Then, little by little, whisking, pour in the cooled chocolate. Mix thoroughly with a mixer. Making chocolate cream - Place “Bird's Milk” in the refrigerator so that the strawberry and chocolate layers harden.
Cake “Bird's milk” without eggs
And, of course, we decorate the cake. The children helped me, so we simply poured melted chocolate over the “Bird's Milk” and decorated with strawberries. It turned out like this:
Chocolate cake “Bird's milk” with strawberries
Hmm, I’m not much of a food photographer, but I really hope that I was able to convey this delicious mood and, of course, show the delightful lightness and pimples of air in the bird’s milk soufflé.
I forgot to mention that I really love big cakes, so the amount of ingredients for the crust remained the same, but the amount of ingredients for the strawberry and chocolate layers was doubled. As a result, I got a mega-cake “Bird's Milk” with a diameter of 27 cm and a weight of about 4 kg.
author of the recipe
Recipes: 11
Source: https://VegetarianRecept.ru/vypechka/torty/tort-ptiche-moloko-shokoladnyj-s-klubnikoj.html
Cake according to GOST
Almost every Soviet confectionery factory produced Bird's Milk cake with agar-agar. It is for this reason that the recipe for the dessert was fixed by GOST. If you want to make a cake whose taste is familiar from childhood, we bring to your attention a classic recipe.
Ingredients for making cakes:
- 110 g each of butter and sugar.
- Flour – 130 g.
- Two eggs.
To prepare the soufflé:
- Agar-agar – 2 tsp.
- Butter - 200 g.
- Citric acid – 1/3 tsp.
- Two squirrels.
- Sugar – 450 g.
- Agar-agar – 2 tsp.
- Vanillin.
- Condensed milk – 90 g.
The preparation of “Bird's milk” with agar-agar should begin with the dough. In a bowl, mix the butter with powdered sugar and beat the mixture thoroughly. Without ceasing to stir, add vanillin and eggs. Then add flour to the butter-egg mixture and knead the dough. The cakes must be baked on a baking sheet lined with parchment. Roll out the dough into a cake shape and cut a circle out of it. You can use a round pan for baking, then the edges will be smooth. Each cake should be cooked for no more than ten minutes.
You have never eaten such a tender cake! Bird's milk is very tasty and moderately sweet!
- small eggs C2 - 2 pieces
- salt - 0.5 tsp.
- sugar - 3 tbsp.
- baking powder - 0.5 tsp.
- premium wheat flour - 0.5 cups (~60-65 g)*
*1 cup = 200 ml liquid = 125 g flour
For the glaze:
- chocolate (preferably dark or bitter) - 130 g
- butter - 100 g
Before baking cakes and making soufflés, you need to prepare agar-agar. This will not require any effort or active action.
But it will take time to wait in the passive. So, agar-agar was poured with cold boiled water. I left it overnight, it was more convenient for me. Can be soaked for 3 hours+.
I did this in a small cup, or you can do it directly in a ladle or small saucepan, which will then go to gas.
Preparing a sponge cake for Bird's milk cake on agar-agar:
Combined eggs, sugar and salt. The eggs should be small, as in the store they are grade C2. This time I took homemade ones.
In any case, a prerequisite is that the eggs must be fresh! If you don’t want extra yolks left over (and it’s much easier to put them somewhere than extra whites - in any baked goods, for homemade ice cream, as a hair mask, or just fry them in a frying pan!), then make a sponge cake from one a whole egg and 1 large or 2 small yolks, for example. The amount of sugar is an individual matter. Increase by a spoon or two if you like. But remember that there is a sweet soufflé ahead.
I can’t imagine sweet pastries without salt... After all, with it the taste is much more multifaceted.
Beat for 3 minutes until a beautiful fluffy foam, gradually increasing the speed from minimum to maximum.
Combined flour with baking powder and sifted into egg mixture.
Stir as carefully as possible with a spoon (you can use a wooden or silicone spatula), trying to make movements from bottom to top. The flour should disperse evenly throughout the mass, but you should not be too zealous in kneading. The dough for the Bird's milk cake at home is ready! You can bake the first cake.
I greased the springform pan with a thin layer of refined sunflower oil. I laid out the dough and carefully spread it over the entire bottom using a spoon. The diameter of my mold is d=24 cm, but you can take a smaller one.
Be prepared for the cake to rise only a little and be thin - that's how it should be! Bake at 180'C for 10 minutes. This time is directly related to the thickness of the cake. It has time to bake without drying out. However, be guided by your oven.
You may need a little less or a little more time for this - 7 or 12 minutes.
I let the biscuit cool. And she baked the second one herself, performing all the same steps.
Preparation of soufflé for Bird's milk cake on agar-agar:
The preparation of the soufflé can be roughly divided into the preparation of three parts - butter cream, sweet syrup and protein mass. So first I made the buttercream.
To do this, beat softened butter. It is better to take 82.5% fat, and if 72.5%, then from a trusted manufacturer. Do not use spread, vegetable-cream product or anything like that.
Don't ruin your own work...
I poured in condensed milk.
Beat for two minutes, starting at low speed and gradually increasing. The mass should be very tender.
Now it’s the turn of the previously soaked agar-agar and sweet syrup based on it. I poured the soaked agar into a ladle and set it on a little less than medium heat. Stirring, brought to a boil. Let it simmer for one minute.
Then I added all the sugar little by little, stirring constantly. Boil, stirring, until completely dissolved. I also turned it off after about a minute from the start of boiling.
I let the syrup cool a little - it took me about 8-10 minutes, since it was very hot. If you make the cake in a colder time, when there is no steam room in the kitchen, then 5 minutes will be enough.
It is important that the temperature of the syrup does not fall below 40 degrees. In this case, agar-agar, due to its properties, may already harden.
During these minutes you need to have time to prepare the protein mass. To do this, I added a tablespoon of freshly squeezed lemon juice to the egg whites. I started beating at minimum speed, gradually increasing it. When the mass had already become white and not transparent, I added a pinch of salt and continued whisking with an electric whisk (you can use a regular one, it will just take longer), increasing the speed to maximum.
There should be peaks - the protein mass should not spread when the position of the dishes changes. I poured the mixture into a larger bowl to prepare syrup for the Bird's milk cake on agar-agar.
Slowly, in a thin stream, I began to pour sweet syrup with agar into the protein mass with one hand, and beat with the other, without ceasing, at low speed. There is no need to rush at this stage - the slower the better.
When all the syrup was combined with the protein mass until smooth, I began to gradually add the buttercream, spoon by spoon, and beat at low speed as well.
Bird's milk cake at home - assembly:
I placed the first sponge cake on the bottom of the springform pan. In principle, you didn’t even have to take it out, but cool it right in it. But my springform pan is unsuccessful; baked goods constantly stick to the coating. Therefore, I chose to remove the crust and place it with the top crust facing down.
Filled with half the soufflé. By the way, here you can pour out a little more than half, since unlike the top layer, this one will be between the two cake layers and soak the sponge cake. I did it approximately equally, and in the end this layer was partially absorbed and turned out visually smaller than the top one.
I placed the second sponge cake on the soufflé.
Pour the rest of the soufflé on top. I put it in the refrigerator. You can apply the glaze when this top layer has already hardened. If you are in a hurry, after an hour of cooling you can already check by carefully touching the top whether the soufflé has frozen or not.
Or you can leave it for several hours or overnight - whichever is more convenient for you. I checked after 1.5 hours, the top layer was already ready for further action. I started preparing the glaze. As a result, the cake stood in the refrigerator in this form for 1 hour and 45 minutes.
Preparing the frosting for the cake:
In a small ladle, I broke the chocolate into small pieces (each piece into 4 parts). I put butter on it. By the way, their ratio can be changed.
It is important to grasp this pattern - the less butter in relation to the chocolate, the harder, brittle and brittle the top layer will be. This is not bad and does not affect the taste in any way, but only on the accuracy when cutting.
The proportions that I used suited me very much - the glaze turned out to be quite soft and hassle-free for cutting, and tasty to try.
So, I put the ladle with the contents on less than medium heat and boiled, stirring constantly and not letting it burn, until completely homogeneous. I let the glaze cool a little - 5 minutes, no more. And then, this is again due to the intense heat. If not, then 1-2 minutes will be enough.
The final touch is to add chocolate beauty:
She took the cake out of the refrigerator. I sent it there already on a cake stand, since, alas, my springform pan is slanted and crooked and not at all airtight.
If you also have problems with this, do not allow the soufflé to flow on the shelves of the refrigerator)) Put it there already on a tray or dish! I covered the top of the cake with glaze, spreading it very carefully over the surface of the soufflé with a spoon.
I put the Bird's Milk cake in the refrigerator for 10-15 minutes.
I left some of the glaze and put it into a bag (you can use a pastry syringe). I cut off the “spout” of the package. The cut should be small.
I applied glaze to the already frozen top, squeezing it out of the bag. You can make any drawing or inscription. In any case, it will stand out volumetrically.
That's all, after 5 minutes you can remove the springform ring and start having a festive tea party! Now you know how to make Bird's Milk cake at home!
