Cake without baking āBird's milkā is a confectionery product produced in the form of sweets or a cake with a more delicate creamy texture. For the first time this sweetness was invented and started to be made in the sixties of the last century in Poland. The minister who came from there and tried the refreshment gave the order to invent something similar in the Soviet Union, which the technologists of the city of Vladivostok did.
History of bird milk souffle
As a result of cooking according to the technology, the result was āBird's milkā cake without baking. Jelly cake was made with agar-agar - a jelly-forming substance that is obtained by processing a special type of algae. The first batches were very small, and then the government established a norm of six tons for each confectionery factory. In addition, it is Bird's Cake that is the first product for which a patent was issued.
Cake without baking āBird's milkā acquired its usual form only in 1974, after coming to work in the Moscow restaurant āPragueā by Vladimir Guralnik. A young sixteen-year-old boy was so keen on creating a unique dessert recipe that he spent about six months working on it. His kitchen colleagues and even just close people helped him. Six months later, the cake was presented together with Margarita Golova and Nikolai Panfilov.
The idea was that the bottom layer of the cake was unique. So it turned out a unique richly knocked-down semi-finished product. The technology uses methods of rapid whipping of products, as well as a water bath and cooking in the oven.
By consistency, the āBird's milkā cake without baking resembles a delicate souffle, which slowly melts in the mouth. At home, this effect is very difficult to achieve. That is why many housewives have been experimenting for years, and then transfer the recipe from hand to hand. The dessert preparation time ranges from half an hour to two to three hours, and at the end of the process, the hostess will receive a divine cake. At the same time, it can be served right on the table, presented to guests or presented as a gift.
Coupons for the purchase of the cake were issued to the population as it was prepared in a restaurant. At first, the number of confectionery products reached fifty copies a day, then gradually increased to one hundred and, finally, reached six hundred copies per day. After the triumph in the capital, āBird's milkā began to be released throughout the republic.
Vladimir Guralnik recalls with a laugh a funny incident when he was offered to buy a ticket to buy his authorās cake in the Moscow metro. However, history is silent whether Vladimir Mikhailovich bought it for fun or not.
History of the name of the cake
The unusual name of the cake is āBird's milkā with gelatin without baking due to numerous fairy tales and myths about the birds who feed their chicks with milk. This fluid was considered magical ā it could turn ugly women into beautiful women who were unable to age. For young people and old people, bird's milk returned heroic strength, cunning and dexterity.
To get bird milk and feast on it, the girls sent their lovers to follow him, but they wandered to no avail in the vast deserts and even died due to the heat.
Bird's milk cake without baking: recipe
To make the Birdās Milk Cake, youāll need simple ingredients:
- butter - 0.35 kg;
- sugar - 0.6 kg;
- flour - 150 g;
- egg - 4 pieces (2 whole and 2 squirrels);
- citric acid - 1/2 teaspoon;
- agar-agar ā10 g;
- condensed milk - 120 grams
- vanillin - a pinch
- chocolate bar ā1 pcs.
- water - 160 ml.
Please note that you must strictly follow the recipe and not deviate from it for a hundredth of a gram. Homemade cake "Bird's milk" without baking requires the correct calculation of the ingredients, which provides a unique taste to the finished product.
Cooking dough
First you need to cook cakes: mix 100 grams of butter, pour the same amount of granulated sugar and beat the mixture until it is lightened. Then add one egg and continue beating. The dough will begin to thicken. Then you need to add another egg to it and beat again a little.
Add flour to the mixture and knead the dough.
Cover a baking sheet with a diameter of more than twenty-five centimeters with special baking paper. From it, make shapes in the form of a circle for harvesting cakes. Bake the biscuit base for the cake for ten minutes in the oven, heated to 230 degrees Celsius.
Remove the still hot cakes and immediately straighten them until they have cooled off after the oven. Do not remove paper until the cakes have cooled.
Souffle cooking
Pour water into a saucepan or any other suitable refractory container and pour agar-agar. The gel-forming powder should be properly saturated with liquid. Leave it for a few hours.
Remove two hundred grams of butter from the refrigerator and wait until it reaches room temperature. Egg white, on the contrary, put in the refrigerator.
Place the agar-agar container on a slow fire and bring to a boil and completely dissolve the powder. Pour 450 grams of sugar into it and stir the mixture until the grains disappear and the mass is uniform. A syrup is considered prepared if a drop leaves a thin thread, similar to a cobweb.
Add the condensed milk and vanillin to the melted butter. Beat the ingredients until airy.
Beat the egg whites with a mixer until the air mass, and then pour the syrup with agar-agar and the mass of oil and condensed milk. Shuffle the future souffle with a spatula or mixer at low speed.
In a detachable form, first put a circle of baking paper, and baked cake on it. The next layer you need to lay out half the souffle cooked. This is followed by another cake and again the second half of the souffle. Level the surface with a spatula and leave it in the refrigerator for 3-5 hours until completely solidified.
After the souffle has hardened, pour the cake with icing from a mixture of chocolate and butter, optionally apply a drawing. Remove the cake from the mold.
Presentation of the cake
How to make a cake without baking āBird's milkā is up to the housewife to decide - it can be doused with mirror glaze with chocolate or decorated with cream roses and meringues. You can also decorate the cake with fresh berries.
Vladimir Mikhailovich Guralnik and his colleagues for the first time presented a cake in a classic chocolate coating, and in honor of the name a chocolate bird was installed on top.
We used cakes, although the souffle can be poured into a special form, and then you get a dessert completely without baking. Agar agar can be replaced with gelatin (50 g). The main condition is that the jelly cake must be aged in the refrigerator for at least three hours.