Bird's milk with semolina and lemon. Bird's milk cake with semolina cream and lemon

Cake “Bird's milk” with semolina cream

Bird's milk is perhaps the most popular cake in the USSR.
The recipe for the cake was developed by the pastry chef of the Prague restaurant Vladimir Guralnik in 1976, since then the pastry chef-inventor was looked upon as an astronaut. The dessert was so tasty that with the production of 1000 cakes per day, the product was in short supply for ordinary Soviet citizens. And the recipe was patented and kept in the strictest confidence. This is exactly the cake that was presented to Brezhnev for his 70th birthday. And while the ruling elite and the Soviet elite were eating dessert with the most delicate soufflé of whipped egg whites with agar-agar, the rest of the citizens were preparing bird's milk cake with semolina and lemon. During times of shortage, this was the most favorite cake in many Soviet families. Its recipe is passed down from generation to generation to this day. But now it’s much easier to prepare a cake with the advent of kitchen appliances, but our parents, for example, had to grate lemons on a fine grater, stir the dough with a spoon, and measure out food with an ordinary glass. And the whole cake preparation took almost the whole day. It was a whole action, a whole family tradition. Nowadays, preparing bird's milk cake with semolina cream takes only 1.5-2 hours. Be sure to try it and this cake will also become a favorite in your family. And if you want to make a classic bird’s milk cake according to GOST, see the recipe at the link. Ingredients:

• 130 g butter;
• 1 tbsp. granulated sugar;
• 3 medium sized eggs (C1);
• 1 tbsp. wheat flour;
• 1 tsp soda
• 3 tsp cocoa;

• 300 g butter;
• 1.5 tbsp. granulated sugar;
• 2 tbsp. milk;
• 3 tbsp. semolina;
• 1.5 pcs. lemon;

• 2 tbsp. sour cream;
• 2 tsp cocoa powder;
• 3 tbsp. granulated sugar;
• 80 g butter.

Preparation nuances: I have a 23 cm mold - this is the maximum. If you have a larger shape, then the cakes will turn out very thin and you will not be able to cut them. It is better to take a mold of this size or even smaller in diameter.

Recipe for bird's milk cake with semolina and lemon

1. For the dough, you need to melt the butter. You can do this in a saucepan over low heat or in a plate in the microwave (just be careful). Melt the butter, then let it cool slightly at room temperature.

2. At the same time, set the semolina porridge to cook for the cream. Pour milk into the pan, add semolina and place on low heat. Stir so that there are no lumps. Cook for 10-15 minutes until thickened. But even if the semolina ends up with lumps, an immersion blender will help get rid of them.

3. Continue preparing the dough. Add sugar to the melted butter and mix.

4. Add eggs and mix again.

5. Add flour and beat with a mixer until smooth.

6. Add soda slaked with lemon juice.

7. Divide the dough into two parts. Add cocoa powder to one and mix.

8. Grease the baking dish well with butter and sprinkle with semolina. Place 1 piece of dough and bake in an oven preheated to 180 degrees. Baking time for the cake is 25-30 minutes.

9. Now you need to prepare semolina cream for the cake. By the way, this is the best cream recipe, you can take note of it for other desserts. So, grind the sugar with soft (but not melted!) butter and butter.

10. Grind the lemons in a chopper, cutting them into large pieces along with the peel.

11. Cool the semolina porridge completely, otherwise the butter in the cream will leak. Combine lemons and semolina porridge.

12. Combine lemon porridge with butter and sugar, mix thoroughly. The cream for the semolina cake with lemon is ready.

13. Bake the second part of the dough.

14. Cut each cake into two parts and coat with cream.

15. Assembling the cake. We do not apply cream to the top cake layer. This is how it should turn out.

16. Prepare chocolate glaze. Mix all the ingredients for the glaze in a saucepan and heat slightly until the mixture becomes homogeneous and shiny.

17. Fill the cake with glaze and sprinkle with almond or coconut flakes and peeled nuts if desired. Then we put the bird's milk cake with semolina cream in the refrigerator for at least 3 hours. The dessert should be well soaked and infused. The cream will become thicker, the sponge cake will be more moist, and the chocolate glaze will cool a little.

Bird's milk cake with semolina and lemon is ready! Slice and serve. The recipe with semolina is distinguished not only by its impeccable taste, proven over the years, but also by a set of inexpensive and accessible ingredients. Bon appetit!.

Homemade cake “Bird's Milk”, recipe with semolina

Kitchen appliances and utensils: deep container 2 pcs., mixer, springform baking dish, parchment paper, whisk, oven.

Ingredients

Step-by-step cake preparation

Stage 1. Preparing the ingredients for the biscuit

1. Pour cocoa, salt and baking powder into the flour, mix everything well.

2. Break the eggs into a deep container, then add sugar and beat with a mixer.

3. Melt the butter and add to the beaten eggs.

4. Mix well.

5. Pour the prepared crust mixture into the resulting mixture.

6. Using a mixer, mix all ingredients. We got a homogeneous thick mass of light coffee color.
7. Prepare the form for baking the dough. It is advisable to use a detachable one with a diameter of 24 cm. Line the bottom and sides with parchment. Turn on the oven and preheat it to 180 degrees. Pour the crust dough into the mold and place in the oven for 30-40 minutes.
8. After the time has passed, remove the biscuit from the oven and check with a toothpick for doneness.
9. Carefully remove the parchment from the finished crust and place it on a flat plate to cool.

Stage 2. Prepare the cream and form the cake

1. Pour cold milk into a deep saucepan. Pour semolina into it and mix well.
2. Cook until thick, stirring constantly.
3. Scald the lemon with hot water, cut into rings or small pieces and cover with sugar.
4. Grind with a mixer to obtain a homogeneous mass.
5. Add lemon puree to the semolina mixture. Beat the resulting mass well again with a mixer and let cool.
6. Add butter to the cooled mixture in small portions. To get a thick cream without lumps, we constantly beat it with a mixer.
7. Let's return to the biscuit. Cut it into two or three disks and see how tall the biscuit is.
8. We form the cake in a springform pan. We place the cakes in it one by one and generously grease it with cream.

Stage 3. Prepare the glaze

1. In a small saucepan, mix milk, sugar and cocoa. Dissolve over low heat.
2. Add butter to the mixture and mix thoroughly.
3. The glaze should cool slightly (no more than five minutes) so that it does not spread over the biscuit.
4. Grease the top of the cake and spread the glaze evenly over the entire surface.

The final stage

1. Place the finished cake in the refrigerator for 10 hours. After the time has passed, we take out the cake, carefully run a knife along the edges of the side and remove the springform pan.
2. Cake with Bird's Milk cream is ready!

Decorate with a thin pattern of thick sour cream using a pastry bag or syringe. Serve on a large serving plate.

Your loved ones will love this delicious treat. The cake really turns out very fragrant, airy and tender. When you taste it, it’s hard to believe that we used semolina to make the cream. Have a nice tea party and a festive mood!

Video recipe for Bird's Milk cake with semolina and lemon

I invite you to observe all stages of preparation so as not to miss anything.

Cake “Bird's milk” with semolina and lemon

You shouldn’t be surprised that under the name “Bird’s Milk” there is a recipe for a sponge cake with lemon cream, and not with a snow-white soufflé. That’s right, there is another version of the cake with the absolutely identical name “Bird’s Milk”, only the cream is prepared with semolina and lemon. This cake was very popular in the 80s and 90s. Perhaps many will remember its taste from childhood and want to cook it themselves. The cake has an original and memorable taste. Lemons give the cake a citrus aroma and a slightly noticeable light sourness. Very unusual and tasty!

How to make Bird's Milk cake with semolina and lemon

• For the dough, combine eggs and sugar in a bowl.
• Beat thoroughly with a mixer.
• Then add melted butter or margarine and mix well with a whisk.
• Add sifted flour with baking powder and mix until smooth.
• Pour half of the dough into a sponge cake tin (21 cm in diameter). Add cocoa to the second part of the dough and mix well.

About the cakes! You take a thin fishing line, cut the cakes with a citrus knife and pull them along the diameter. No problem.

My mother baked this cake. My husband likes it, he loves cream with semolina. Now I cook. Many are right, you need to take more dough, 1.5 servings and modify the glaze. And everything is so delicious. I add a quarter of an orange and half a lemon.

The only thing that didn’t work out for me was 4 full cakes. Next time I'll add some ingredients to the dough. Everything is so perfect. Thanks for the recipe.

Step-by-step preparation of Bird's milk cake with photos

1. To prepare the crust dough, melt the butter and mix it with sugar.
2. Beat in the eggs, mix, add flour and baking powder and knead the dough. It should turn out liquid.
3. Pour half the batter into a greased round baking dish. Bake the light cake at 200 degrees for 20 minutes.
4. Add cocoa to the second part of the dough and mix.
5. Bake the chocolate cake in the same way.
6. Now let's prepare the semolina cream. Boil milk, add semolina and cook thick porridge, stirring all the time.
7. When the semolina has cooled, add butter, grated with sugar.
8. Add grated lemon zest there for sourness and aroma.
9. Now the cream needs to be whipped to a homogeneous consistency using a blender; it will provide the cream with a delicate, uniform texture.
10. After whipping, place the cream in the refrigerator for 20-30 minutes.
11. Prepare the protein cream like this. Beat the chilled egg whites with sugar until stiff.
12. Add the gelatin that has swollen in water. Beat again until creamy and set aside to cool while you prepare the cakes.
13. Cut the cooled cakes into two parts. You should have four cake layers. The first cake from the bottom will be light. Lubricate it with half of the semolina cream. Sprinkle with a third of the nuts.
14. Place the second chocolate cake on top, brush it with the rest of the semolina cream and sprinkle with another part of the nuts.
15. Next we have a light cake layer, which needs to be coated with all the protein cream.
16. The final cake layer will be chocolate; we will not grease it yet so that the cake is compacted. Place it in the cold for 4-5 hours.
17. Melt cocoa and sugar in a water bath, pour in sour cream. Brush the soaked cake with this glaze and sprinkle with the rest of the nuts. You can also cover the cake with just a melted chocolate bar and a piece of butter. The decorated cake can be served.

Bird's milk cake is served with sweet cold or hot drinks. Bon appetit!

Cake “Bird's milk” with lemon and semolina - homemade recipe

In my treasured culinary notebook, which, believe it or not, is a little over 50 years old, the “Bird's Milk” cake with lemon and semolina occupied one of the places of honor. I got it by cutting it out of the Rabotnitsa magazine, which every self-respecting woman subscribed to back then. The piece of paper with the recipe turned yellow a long time ago, but I still remember how happy my family was when this masterpiece appeared on the table. Snow-white airy souffle, chocolate glaze - the cake will not be lost among desserts baked at home.

Cake “Bird's milk” with lemon and semolina - step-by-step recipe

A few secrets of delicious baking:

1. You can design a cake in any way. Divide the cake into two parts and make a large layer of semolina cream. Or, conversely, cut 3-4 thin cakes from the cake, then spread with a small layer of cream.
2. The cakes do not have to be completely chocolate. Divide the dough into two parts, add cocoa to one, leave the other white, and you will have a black and white dessert.

What you will need for the dough:

• Butter – 150 gr.
• Granulated sugar – 200 gr.
• Baking powder (or soda) – 0.5 small spoon.
• Cocoa – 2 teaspoons.
• Eggs – 3 pcs.
• Flour – 150 gr.

• Milk – 700 ml.
• Sugar – 250 gr.
• Butter – 350 gr.
• Semolina – 100 gr.
• Lemon – 2 pcs.
• Vanillin – 1 gr.

• Dark chocolate – 80 gr.
• Milk – 30 ml.
• A piece of butter – 10 g.

Ingredients for making Bird's milk cake

How to make a sponge cake

Soften the butter. Start beating it with a mixer, gradually, in several steps, adding granulated sugar.

Continuing to beat, add the eggs, beating in one at a time.

Pour in the slaked soda, then the flour. Work the mixer carefully.

Add cocoa last. Beat the mixture again with the mixer - the dough is ready.

Transfer the dough into a greased form, bake at 150-180 o C (consider the capabilities of your oven). Set the timer for 1 hour.

Divide the finished cake into three parts.

Cover each one with cream and place in the cake. There is no need to cover the top with cream. Coat the sides of the structure with the remaining cream. Move the cake to the refrigerator shelf to soak the cake layers.

Then remove and decorate with glaze (recipe below).

How to make Bird's Milk Cake

Biscuit

1. Melt the butter over low heat, stirring. By the way, take out 300 grams of butter, which we will need for the cream, and put it in a warm place so that it defrosts and is soft.

2. Remove the pan with oil from the heat. Add sugar.

3. Mix butter and sugar. Since the butter has not yet cooled, the sugar will dissolve by half.

4. Next you need to beat in 6 eggs one at a time. If you use a blender, it is not necessary to beat in the eggs one at a time. However, if you are preparing the cake by hand, you need to beat in the eggs one at a time, thoroughly mixing and beating the mass.

5. Quench the soda with vinegar or lemon juice. Add to the dough mixture.

6. Sift the flour (if possible), pour into the cake dough. Mix thoroughly.

7. Divide the dough into two equal parts. Pour cocoa powder into one part.

8. Bake biscuits in a mold, on baking paper or simply on a baking sheet. At 180 degrees. Divide the dough into 6 parts (3 white, 3 chocolate).

9. Each biscuit is baked for approximately 4-5 minutes. Readiness is checked with a toothpick. If there is no raw dough left on the toothpick after you pierce the sponge cake, then the sponge cake is ready.

Cream

1

. Grind 300 grams of butter and 1.5 cups of sugar.

2. Cook semolina porridge from 2 glasses of milk and 3 tbsp. decoys. To do this, pour milk into a saucepan, add semolina and stir. Then turn on low heat and constantly stir the porridge until it is cooked and thickens (about 5 minutes). Then there will be no lumps.

3. Grate the lemons on a fine grater. Remove all seeds and large pieces.

4. Mix all the cream ingredients: semolina, butter and sugar, lemon. Place the cream for the Bird's Milk cake in the refrigerator for 20-30 minutes so that the butter freezes and the cream becomes thicker.

5. Grease each biscuit (necessarily cooled) with cream. Approximately 5 - 6 tablespoons of cream per layer. We alternate biscuits.

6. Trim the edges of the cake evenly using a plate and knife. While the icing is being prepared, the cake can be placed in the refrigerator.

Glaze

1. Place all ingredients in a saucepan: milk, cocoa, butter, sugar.

2. Over low heat, stir the glaze constantly until the sugar is completely dissolved. The glaze with milk will harden and be hard. If you replace milk with sour cream, the glaze will be soft. Pour glaze over Bird's Milk cake.

Cream for “Bird's milk” - homemade recipe

We make the semolina base of the cream. To do this, cook regular semolina porridge from the suggested ingredients. When the milk boils, pour in the cereal in a stream, while actively stirring the contents.

Make sure that not a single lump remains. This will take approximately 4-5 minutes. When the porridge thickens enough, turn off the burner. Set the saucepan with semolina aside to cool.

Zest the lemon and remove the white skin. Cut the citrus into pieces, not forgetting to remove the seeds.

Beat with a blender (grind in a meat grinder), add sugar, stir until the crystals dissolve.

Add vanillin to the semolina base of the Bird Cake. Start working with the mixer, slowly adding the lemon part of the soufflé.

Gradually the mass will become homogeneous and thick.

In a separate bowl, beat the butter softened to room temperature until white.

Start adding lemon semolina in small portions. Beat each portion for literally 20-30 seconds, or reduce the speed so as not to beat, otherwise the oil may separate.

How to make glaze

Boil milk, pour in chocolate broken into small pieces. Stir until the chocolate melts. If the mass cools down during the process, heat it in the microwave or in a sauna. At the end, add a piece of butter and mix the glaze thoroughly. Instead of chocolate, you can use cocoa powder, decide for yourself.

In addition to the glaze, the dessert can be decorated with coconut flakes and crushed nuts.

Cooking process

Bird's Milk cake can be made from semolina-based cream; this is, of course, not a classic, but the taste of the cake is simply amazing. Two cake layers: dark and light, a layer of cream and of course chocolate icing. This cake will not leave anyone indifferent. It turns out big and beautiful, tender, tasty and airy. Try making Bird's Milk cake with semolina and treat all your friends.

Prepare ingredients for making crust dough. Measure flour and sugar using a measuring cup or kitchen scale.

Combine eggs with sugar and salt, beat everything well with a mixer.

The mass will turn white and increase in volume.

Beat the softened butter with a mixer for 2 minutes.

Then add the sifted flour and baking powder into the butter.

And mix everything at low speed, and then add the egg mixture.

Mix everything thoroughly with a whisk.

Next, divide the dough into two equal parts. Add cocoa and milk to one part.

Mix the dough well until smooth.

Lightly grease the baking dish with vegetable oil. Place the dough into the mold and smooth it out. I used a mold 22 cm in diameter.

Bake the cake in a preheated oven at 180 degrees. The cake bakes very quickly - about 5-7 minutes. Check readiness with a dry toothpick.

Cool the finished cakes well. Prepare the cream: pour milk into a saucepan, add sugar and semolina. Mix everything and put on fire.

Cook the mixture over medium heat with constant stirring until thickened.

As soon as our semolina thickens, remove the pan from the heat and cool the porridge to room temperature.

First remove the butter from the refrigerator. Wash the lemon well. Remove the zest from the lemon. Squeeze the juice from the lemon.

Beat the butter with a mixer on high speed for 5 minutes. Then add lemon zest and juice and beat again until smooth.

Soufflé “Bird's milk” made from semolina with cocoa

In order to prepare a delicious soufflé, you will need:

• cow's milk – 500 ml;
• semolina – 4 full tablespoons;
• soft butter – 400 g;
• granulated sugar – 1 ½ cups;
• juice and zest from one lemon;
• cocoa (powdered) – 2 tbsp. l.

Cooking time – 40 minutes.

Calorie content – ​​297.57 kcal.

How to prepare this dessert:

1. Pour the milk into a saucepan and add semolina to it. Cook until done and set aside to cool;
2. Beat soft butter together with sugar until the mixture doubles in size;
3. Add cocoa to the mixture and beat it again;
4. Add semolina to this mixture in small portions, while continuing to whisk;
5. After this, add lemon zest and juice and continue whisking the mixture for a few minutes. After this, the soufflé is completely ready. Place it in small springform pans and place in the refrigerator to harden for several hours.

The peculiarity of the Bird's Milk cake with semolina lies in its unusually tasty cream, the preparation of which begins with cooking semolina porridge. This is not a very common technique, which makes the preparation process more interesting, but nevertheless, very simple and fast.

In the 80s of the last century, two cakes with the same name were popular - “Bird's Milk”. The store sold a cake with a tall white soufflé, and at home they made a cake from chocolate cakes with semolina cream. The cake has a very original taste. Chocolate cakes are porous and loose. Semolina grains are clearly felt in the cream. Lemon gives the cream a sour taste and a bright citrus aroma. When preparing a cake, the following condition must be met: the cream layer must be at least twice the thickness of the cake layers.

COMPOUND

KORZH

3 eggs, 100g butter, 1/3 cup sugar (70g), 2 tbsp cocoa (30g), 0.5 cup flour (80g), 1.5 tsp baking powder, pinch of salt

CREAM

1 lemon (150g), 1.5 tbsp milk (375g), 1 cup sugar (200g), 1/3 cup semolina (70g), 150g butter

GLAZE

50g chocolate, 30g butter

Korzh

Bring butter to room temperature. Using a mixer, beat the butter with sugar and salt. Add eggs and beat again.

Pour in flour mixed with cocoa and baking powder. Mix. You should get a fluffy, thick, non-spreading dough. If the dough is too thick, you can add a few tablespoons of milk.

Place a circle of baking paper on the bottom of a mold d=22cm. Pour out the dough and smooth it out.

Preheat the oven to t=180~200°C and place the mold with the dough in it for 20 minutes. Check the readiness of the cake using a wooden stick. Remove the finished cake from the oven and leave to cool without removing it from the mold.

Remove the cooled cake from the mold and cut into two parts. Since the cake is very fluffy and fragile, it is advisable to prepare it a day before cutting.

Cream

While the cake is cooking and cooling, prepare the cream. Boil the lemon for 10~15 minutes in plenty of water, this will relieve the lemon of excess bitterness. If the lemon is of a very bitter variety, then the water can be changed several times, each time boiling the lemon for 5 minutes in new water.

Cool the boiled lemon in cold water. Cut the cooled lemon in half and squeeze out the pulp.

Select the seeds. Pass the peel through a meat grinder and then mix with the pulp. If you have a blender, beat the pulp and peel in it.

Rinse the aluminum pan with cold water. Pour milk and add sugar. Bring to a boil over high heat. During this time, measure out the required amount of semolina. Start stirring the milk in a circular motion. With your other hand, pour semolina into the center of the saucepan in a thin stream.

Reduce heat to low and cook the porridge with constant gentle stirring until thickened - about 2 minutes. The coarser the semolina is ground, the longer it needs to be cooked and the thicker and more textured the porridge will be.

Cool the porridge to room temperature. To reduce the cooling time, the saucepan with porridge can be placed in cold water. The cooled porridge will thicken even more. Beat the porridge with a mixer. Add chopped lemon. Then add softened butter and beat again.

Place the cream in the refrigerator for 20~30 minutes.

Glaze

Melt chocolate and butter in a microwave or steam bath. Cool until sticky.

Assembling the cake

Place one cake on a plate. Place all the cream on it and smooth it out. Place the second cake layer on top of the cream.

The Bird's Milk cake conquers the hearts and stomachs of all those with a sweet tooth, and it’s clear why. It is very tender and airy, with protein soufflé and semolina-based buttercream. This is not quite the classic Bird's Milk cake, but it also has a right to exist. Two types of cakes and cream make this more interesting, because in one piece of dessert you get several taste sensations at once. This cake can be prepared for children's parties, because kids love beautiful and tasty cakes. Well-soaked and kept in the refrigerator for several hours, the cake turns out much tastier, so prepare it in advance. You can decorate baked goods as in the step-by-step preparation of Bird's milk cake with photos

, ordinary chocolate glaze and nuts, or another, more original way.

Delicacy for the holiday table

Professional confectioners use several basic recipes for “Bird's milk” and add agar-agar and gelatin to the soufflé.
At home they usually bake a cake with semolina and lemon, which housewives have received a sonorous name for its unusual taste. Citrus adds a slight sourness and, together with vanillin, softens the taste of semolina. The popularity of the delicacy is explained by the ease of preparation and the ability to modify recipes. The baked goods left over from the holiday table melt in your mouth the next day and seem divinely delicious. Children eat the “extra” cream after greasing the cakes with pleasure.

The peculiarity of the dessert is that the soufflé is almost twice as thick as the cake layer.

The amount of lemon juice or zest can be reduced or increased depending on family preferences. If you add more semolina or slightly increase the volume of milk, you get a denser soufflé.

Recipe for cake with semolina and lemon cream

One of the delicacy options will require more time and financial costs. Please note that this dessert contains a lot of butter. In cakes and fudge, the natural product can be replaced with margarine, but in souffle it is undesirable.

Ingredients

Take 3-4 cakes to prepare (the quantity depends on the diameter of the frying pan):

• 100–125 g butter or high-quality margarine;
• 200 g sugar (can be reduced by 20–30 g);
• 250 g flour;
• 3 eggs;
• a little baking powder.

Cream soufflé is prepared from the following products:

• 450 ml milk (skimmed is suitable);
• 3 tbsp. l. semolina without foreign inclusions;
• 200 g sugar (can be reduced to 180 g);
• 200 g butter;
• 1 lemon.

For the chocolate fudge:

• 75 ml milk;
• 3 tbsp. l. cocoa;
• 100 g sugar;
• 50 g butter or margarine.

Preparation

Baking the cakes:

1. Melt butter (margarine), add sugar, grind.

2. Beat in the eggs one by one.

3. Add flour and mix everything well.

4. Pour a thin layer of dough into a hot frying pan, set over medium heat and bake on the stove (not in the oven) for 3-5 minutes.

Quickly remove the cake with a wide flat spatula. If you delay, the cake begins to break and crumble.

Preparing the cream soufflé:

1. Add cold milk to the semolina and cook without lumps.

2. Dip the lemon in boiling water for half a minute to remove the bitterness, grate it along with the peel.

3. Add butter, sugar, grated lemon to the cooled cream.
4. Whisk.

Preparing the fudge:

1. Mix the ingredients.
2. Bring the mixture to a boil.
3. Mix with oil.
4. Boil for a couple of minutes.

Place half of the soufflé on the bottom layer. On top is another cake layer. Then the second half of the soufflé, the crust. Top the Bird's Milk cake with boiled semolina and lemon with fondant. Decorate with nuts, chocolate pieces, and berries (optional). After infusing in a cool place, the dessert acquires a richer taste.

Bird's Milk Cake: the most popular recipes

The Bird's Milk cake continues to be popular, despite the modern abundance of confectionery products.

This is explained not only by its rich taste, but also by the harmonious combination of delicate soufflé with airy sponge cake and chocolate.

Today, at home, you can prepare a cake according to a traditional recipe, and also experiment with other options, choosing the most suitable one for yourself.

A simple recipe for Bird's Milk Cake

This dish has one important advantage - to prepare it, you do not need to have pastry chef experience or any special skills or knowledge. Even those who are preparing a cake on their own for the first time can handle it, which is why this option is called a simple recipe.

Products for biscuit:

• sugar – 100g;
• testicles – 2 pcs.;
• flour – 100g;
• baking powder - 0.5 spoons;
• vegetable oil – 10-20ml.

For the soufflé:

• milk – 250ml;
• sugar – 140g;
• eggs – 5 pcs.;
• flour – 1 spoon;
• gelatin – 20g;
• salt - a pinch;

For the glaze:

In this list, ingredients are measured using a tablespoon (where indicated). First, about an hour before the start of cooking, you need to remove the eggs from the refrigerator. The step-by-step recipe for Bird's Milk cake includes the following points:

1. In a deep container, mix the sifted flour with baking powder.
2. In a separate bowl, beat the eggs with a mixer until airy foam forms, then add sugar (fine sand or powder is used). The finished mass should be light and uniform without grains.
3. Mix the egg mixture with the flour using a spatula until smooth.
4. The dough is laid out in a springform baking dish, pre-greased with vegetable oil. The mold is placed in the oven after its temperature reaches 180 degrees.
5. The baking time for the sponge cake is about 20-25 minutes (you can check the readiness with a toothpick or a match: if no pieces of dough remain on the stick when it flows, then the sponge cake is ready).
6. The cake is removed from the mold after it has cooled slightly. Cool it to room temperature on a wire rack.
7. Meanwhile, the soufflé is being prepared. Pour cold milk (150 ml) into a container with gelatin, stir and leave for 15-20 minutes to swell.
8. The yolks separated from the whites are mixed with flour. Using a whisk, whisk the mixture until smooth.
9. The remaining milk is poured into the yolk mixture. The mixture is cooked in a water bath until thickened with continuous stirring, after which it is cooled.
10. The edges of the cake are cut in a circle, the resulting cake is placed on the bottom of the mold (if desired, it can be soaked in syrup).
11. In a separate container, the softened butter is mixed with granulated sugar or powder until smooth, and then mixed with the yolk mass.
12. Beat the egg whites with a pinch of salt until they form a stable foam.
13. The swollen gelatin dissolves over low heat or a water bath (dissolves - means dissolves to a liquid state). Don't let it boil!
14. Gelatin is mixed with the butter-yolk mass, lightly beaten, after which the whipped whites are carefully introduced into it. The mass is mixed from bottom to top until homogeneous.
15. The resulting soufflé is laid out on the cake in an even layer with little effort to prevent the formation of voids.
16. The cake is poured with melted chocolate and placed in the refrigerator for 5 hours (plus or minus an hour, you can leave it overnight).

This dessert does not need any decoration, but if you wish, you can add small white marshmallows; in contrast with the chocolate, it will look very impressive.

An unusual recipe with a lemon twist

This homemade Bird's Milk cake is prepared with semolina and lemon. Thanks to this combination, it has a more refined taste and, of course, a pleasant aroma with lemon notes.

Products for biscuit:

• sugar – 250g;
• eggs – 4 pcs.;
• butter (can be replaced with margarine) – 150g;
• flour – 200g;
• cocoa – 20g;
• baking powder - 0.5 spoons.

For cream soufflé:

• semolina – 3 spoons;
• milk – 0.4 l;
• lemon – 2 pcs.;
• sugar – 150g;
• butter – 250g.

For the glaze:

• cocoa – 1 spoon;
• sugar – 1 spoon;
• sour cream – 70g;
• butter – 50g.

This recipe is also interesting because it uses chocolate and regular crust dough. Judging by the photo, the cross-section of the cake looks very beautiful: alternating brown and golden sponge cake with layers of yellowish cream. Preparing dessert step by step:

1. The ingredients for the dough are mixed in a container: the eggs are beaten together with sugar, then the melted butter is added, and after mixing, the sifted flour and baking powder are added.
2. The resulting homogeneous dough is divided into two parts: one is placed in a greased baking dish, the second is mixed with cocoa.
3. The cakes are baked at 180 degrees, cooking time is no more than 35 minutes.
4. After cooling, the finished cakes are cut into two parts (that is, four cakes are obtained: two white and two brown).
5. Porridge is prepared from 400 milliliters of milk and 3 tablespoons of semolina with the addition of sugar. It's cooling down.
6. The washed lemons are cut into pieces and crushed in a blender until smooth, after which they are mixed with softened butter. Using a mixer, beat the mixture until white.
7. Semolina porridge is placed in a container with lemon and butter. Beat again with a mixer and leave in the refrigerator for a quarter of an hour.
8. The first chocolate cake is laid out on the dish, greased with cream, then covered with a light sponge cake. Then the layers alternate again.
9. The finished delicacy is poured with glaze, for the preparation of which all the indicated ingredients except butter are mixed, the mass is brought to a boil. Then butter is added and the glaze is cooked until thickened.
10. If desired, the dessert is decorated and left for several hours to soak.

Despite the fact that the chocolate glaze is prepared without milk, the sour cream makes it tasty and stable (that is, it does not flake off).

Cake recipe according to state standards

This option will especially appeal to those who nostalgically remember the taste of this cake in Soviet times. It seemed that everything was special then and now it is impossible to experience the same sensations. We can confidently say that bird’s milk cake according to GOST at home will turn out no worse than in Soviet confectionery shops.

Products for biscuit:

• eggs – 4 pcs.
• butter – 200g;
• vanilla sugar – 0.25 spoons;
• sugar – 200g;
• flour – 280g.

For the soufflé:

• condensed milk – 100g;
• agar-agar – 1 spoon;
• vanilla sugar – 0.25 spoons;
• water – 140ml;
• granulated sugar – 460g;
• proteins – 2 pcs.;
• citric acid – 0.25 tablespoons.

For the glaze:

chocolate – 75g; butter – 50g.

Preparation in total will take about 6 hours. About 3 hours before the start of the process, you need to soak the agar-agar in water, put the egg whites in the refrigerator, and, on the contrary, take out the butter. Scheme of how “bird milk” is prepared according to GOST:

1. The softened butter is mixed with sugar and whipped with a mixer until smooth. During the process, eggs, vanilla sugar, and flour are added. There should be no grains in the finished mixture.
2. Half of the resulting dough is laid out on parchment paper placed on a baking sheet in the shape of an even circle. Bake for no more than 10 minutes at 220-230 degrees oven heating. Then the second cake is baked (both are cooled directly on the paper).
3. To prepare the soufflé, boil the soaked agar-agar in a fireproof container until completely dissolved (about one minute). Without removing from the heat, add sugar and cook everything while stirring until thickened. Then the syrup is cooled to a temperature of 70-80 degrees.
4. In a separate container, mix butter with condensed milk and sugar. Beat at medium mixer speed until smooth.
5. Beat the chilled whites separately. Add citric acid (you can add a pinch of salt to speed up the process). The protein mass is mixed with hot syrup - agar-agar is added gradually in a thin stream. At the end, a mixture of butter and condensed milk is poured into it, everything is brought to homogeneity.
6. The mold with sides is covered with cling film, and the first cake is placed in it. The soufflé is laid out on top in an even layer, covered with the second cake layer and pressed lightly.
7. To soak the cake, place it in the refrigerator for three hours. After the specified time has passed, it is removed from the mold and poured with glaze (instructions: melt the crushed chocolate, remove from the heat and mix with butter).

This recipe is taken as the basis for the now-famous version of the Bird's Milk cake from Emma's grandmother, with the only difference being that the latter often uses gelatin instead of agar-agar, and the dough is made from yolks (all the whites go into the soufflé).

If desired, the dessert can be decorated with nut kernels, coconut flakes or fresh berries. A good option is to draw a bird or intricate patterns with white chocolate.

Cake “Bird's milk” with semolina and lemon - an economical recipe

The dessert contains much less fat. You can serve the delicacy to the table within an hour after preparation. It is better to let the cakes soak overnight.

Ingredients

Cakes:

• 4 eggs;
• 3 tbsp. l. sour cream;
• 1–2 tbsp. l. cocoa (the more, the darker the cakes);
• 180–200 g sugar;
• 200–250 g flour;
• baking powder.

The sour cream in the recipe can be replaced with ½ cup of yogurt. Then you will need to take a little more flour than 1 cup. However, the dough should not be too thick.

There is a version of the recipe for a cake with semolina and lemon, which suggests baking brown and light cakes. For the second, we prepare a portion of dough with the same ingredients, only without cocoa.

Cream soufflé:

• 200 ml milk (skimmed);
• 3 tbsp. l. dry semolina;
• 200 g sugar (you can take 20–30 g less);
• 1 lemon;
• 50 g butter;
• vanillin - to taste.

For fudge we take the same ingredients as in the first recipe.

Description of preparation

To make delicious cakes:

1. Grind all the ingredients thoroughly so that there are no lumps.

2. Mix sugar with cocoa.
3. Add eggs, sour cream.

4. Mix with flour and other ingredients.

5. Grease a baking sheet with butter and dust with dry semolina. Pour in the dough.
6. Place the finished cakes on a flat dish or board. Cut with thread.

Cooking cream soufflé:

1. Mix semolina with cold milk.
2. Cook the thick and viscous porridge for about 25 minutes.

3. Add sugar, butter, vanillin to the boiling mass.

4. Pour boiling water over the lemon, grate it or just squeeze the juice.

5. Add the last ingredient to the cooling cream and beat.

6. Grease the cakes with soufflé cream.

7. Pour chocolate fudge (glaze) on top and decorate with grated chocolate.

The finished cakes can be topped with cherry jam syrup.

If you bake two types of cakes, then the brown one in a cake with semolina and lemon is usually placed at the bottom, then a layer of soufflé cream, a light cake without cocoa, a layer of cream, chocolate icing and decoration.

The total time required to prepare a cake with semolina and lemon cream soufflé is up to one and a half hours. The result is a dessert with a delicate taste that retains its shape well. Thanks to the addition of lemon, the cream soufflé becomes more aromatic and refreshing.

Cake "Bird's milk" with semolina and condensed milk

Thanks to the condensed milk used in this recipe, the cream gets a very delicate creamy taste. In order to prepare the dough for dessert, you need:

• wheat flour – 1 cup;
• 3 chicken eggs;
• margarine – 150 g;
• granulated sugar – 6 tbsp. l.;
• cocoa (powdered) – 3 tbsp. l.;
• baking powder – 1 tsp.

Now the products for the cream:

• semolina – 2 tbsp. l.;
• cow's milk - 1 glass;
• soft butter – 150 g;
• condensed milk - half a can;
• granulated sugar - 2 tbsp. l.

Ingredients for glaze:

• cow's milk - 4 tbsp. l.;
• cocoa (powdered) – 4 tbsp. l.;
• granulated sugar – 4 tbsp. l.;
• soft butter – 50 g.

Cooking time – 1 hour 40 minutes.

Calorie content – ​​339 kcal.

How to make a delicious cake:

1. Wheat flour must be sifted together with baking powder and cocoa through a special sieve;
2. In a separate container you need to grind the sugar along with the chicken eggs. Then add soft margarine to this mixture and mix very well;
3. Add flour to the egg mixture, stir to form a batter;
4. The prepared pan should be greased with vegetable oil and lightly sprinkled with flour. Pour the resulting dough into it and cook it in the oven for 50 minutes;
5. Now it's the cream's turn. To prepare it, you need to cook semolina porridge in milk. During the cooking process, it is necessary to constantly stir the mixture in order to prevent the appearance of lumps;
6. Add granulated sugar to the prepared semolina and mix thoroughly. Remove from heat and leave to cool. Then add butter to the porridge and beat the mixture with a mixer;
7. Also add condensed milk to the composition and beat it again with a mixer until a homogeneous composition is formed;
8. Mix the products prepared for the glaze thoroughly in a saucepan and heat slightly over low heat. It is important not to bring the mixture to a boil;
9. Using a sharp knife, divide the cooled cake into two equal-sized pieces;
10. Spread the cream evenly on the first cake layer and cover it with the second part of the cake;
11. Immediately pour the hot glaze over the finished cake and leave it to cool.