Bird’s milk: recipe for cooking. Video
Delicate, light soufflé in chocolate has deservedly received the airy name “Bird’s milk”. Black and white sweets have long become a classic dessert, a favorite of both children and adults.
Soufflé “Bird’s Milk” has been known to Soviet people for a long time. Back in 1936, Polish confectionery factories produced sweets with an airy white filling, made according to the same recipe as marshmallows, only without adding eggs. During a business trip, Russian officials were so surprised by the unusual dessert that Russia soon created its own dessert “Bird’s Milk” based on the original Polish soufflé. The “Bird’s Milk” sweets and cakes came to the liking of Russian customers, and soon they became one of the most beloved sweets.
An innovation of Russian confectioners – “Bird’s milk” with agar-agar instead of gelatin. Extract from seaweed gives the dessert an unusual taste
Bird’s milk cake in accordance with GOST
Since almost all Soviet confectionery factories produced “Bird’s Milk”, its recipe was approved by GOST. If you want to taste the flavor your grandmothers enjoyed, this classic recipe is for you!
Three hours before the start of cooking, 2 teaspoons of agar-agar should be soaked in 14 ml of water
Ingredients for the cakes: – 100 g of sugar; – 100 g of butter; – 2 eggs; – 140 g of flour; – vanillin. Ingredients for the soufflé: – 2 proteins; 460 g of sugar; – 0,5 tsp of citric acid; – 2 teaspoons of agar-agar; – 200 g of butter; – 100 g of condensed milk; – vanillin.
Ingredients for the glaze: – 75 g of dark chocolate; – 50 g of butter.
Start the preparation of the bird’s milk cake with the dough. Mix sugar or icing sugar with butter and beat well. Rub the sugar with a spoon to make it finer. While stirring, add eggs and vanilla on the tip of a knife.
Add flour to the butter and egg mixture, stir and knead the dough.
Bake the cakes on baking sheets lined with special paper. Roll out the dough in a circle and place a cake tin on top to make the edges even. From this amount of dough, you should get two thin cakes. Bake them for 10 minutes in an oven heated to 230 ° C.
While the cakes are baking and cooling, start making the soufflé. Whisk butter, condensed milk and vanillin until smooth. For the soufflé to work, the ingredients must be at room temperature, not fresh from the refrigerator.
Put the present agar-agar water on the fire and bring to a boil, stirring constantly. Agar should be completely dissolved. After a minute, add sugar to it and simmer the mixture over medium heat until a rich white foam appears.
The syrup must be cooled to 8 degrees. During this time, you will have time to beat the whites with citric acid. Turn the mixer on to the highest speed and beat until the whites are thick.
While whisking the whites, slowly pour the cooled agar-agar syrup into the whites. When the mass becomes homogeneous, slowly stir it with a mixture of butter and condensed milk.
Put the cake into the cake pan, spread the soufflé evenly on it. Cover with a second crust and refrigerate for 3-4 hours.
Melt the chocolate and butter in a water bath. When the mixture has cooled slightly, pour it over the cake and refrigerate it again until it solidifies.
The finished cake can be easily pulled out of the mold by separating its edges with a knife. Place the cake on a platter. If you want to serve candy, just slice the cake carefully.