Cake "Bird's milk" with semolina and lemon in Soviet times was considered one of the most popular desserts. Each family kept its own, special recipe for this treat. And over time, transmitted from generation to generation, it was modified, supplemented and improved. That is why today there is a huge number of the most varied recipes for Bird Milk cake with semolina. And despite the fact that this dessert is significantly different from the traditional version of this delicacy, which was once developed by a Moscow confectioner, it is also unusually tasty and delicate.
A few words about the treat
The cakes of this cake are porous and loose, melting in the mouth, and the cream has a bright citrus aroma and delicacy. Although those who prefer the classics, it’s not at all necessary to add lemon zest to the “Bird's milk” cake with semolina, which gives the dessert a unique sourness.
By the way, the cream in such a treat has an extremely delicate, soft and uniform texture. Despite the use of semolina, it turns out to be truly refined and fragrant. So, it can also be used to prepare other desserts. You can choose the density of the cream yourself. If you prefer a denser texture, take less milk. Do the same with the amount of lemon. If you do not like a pronounced sour taste, do not add too much zest. It is important to observe only one condition for the competent preparation of Soviet delicacies - the cream layer should be several times greater than the thickness of the crusts.
Advice
Actually, the process of making “Bird's milk” cake with semolina is not at all difficult and will not take you much time. In Soviet times, such a dessert was easily prepared even by schoolchildren. It is only important to give the cake time to soak, so that it turns out to be really juicy and tender.
To diversify the taste of goodies and its design, you can use ground nuts. But cocoa is not necessary to add. It all depends on your preferences. You can cook some light and dark cakes. Or you can bake one large biscuit and just cut it into two parts. In general, as you are comfortable, do it.
Recipe for homemade cake "Bird's milk" with semolina
In the traditional version, the dessert is refined and delicate. By the way, in the classic recipe there is no lemon, and, consequently, sourness. So, to prepare a delicious treat, originally from the Soviet Union, you will need:
- 130 g butter;
- 180 g flour;
- 200 g of sugar;
- 4 eggs;
- 2 tablespoons of cocoa powder;
- as much milk;
- a bag of baking powder or a teaspoon of more familiar soda;
- vanillin;
- a pinch of salt.
Other ingredients
And in order to make the most delicate cream, stock up:
- a glass of milk;
- 2 tablespoons of semolina;
- 300 g butter;
- lemon
- 2 cups of sugar.
As you can see, there are no exotic products on this list. So another advantage of the dessert is its affordability and budget. Armed with all the necessary ingredients, you can safely proceed to the preparation of everyone's favorite cake "Bird's milk" with semolina.
If you want to make your dessert really beautiful, be sure to prepare chocolate icing. Fortunately, making it is not at all difficult, but the effect of its use can pleasantly surprise. The cake, covered with glossy glaze, looks really luxurious. The composition of the ganache includes:
- 3 tablespoons of cocoa powder;
- as much sour cream;
- half a glass of sugar.
Cooking process
It is necessary to begin, of course, with kneading the dough and baking the cakes. Softened butter in a sufficiently deep container, grind with sugar, using a mixer or a simple whisk. Then add here a confectionery baking powder or ordinary soda, slaked with vinegar.
Beat the eggs thoroughly in a separate bowl until a fairly thick, stable foam is obtained. In order to prepare the most fluffy sponge cake for Bird's milk cake with semolina, first process the cold proteins, and then add the yolks to them. Then mix the two cooked masses together.
Add the sifted flour along with cocoa powder to the mixture in small portions. Stir the mixture thoroughly until smooth. As a result, you should get a dough that visually resembles fat sour cream.
Prepare the dishes for baking: grease its entire surface, and sprinkle the bottom with flour or semolina. Pour the dough into a mold and put in the oven for half an hour at a temperature of 180 degrees. Check the readiness of the cake by piercing it with an ordinary match or a toothpick. The baked biscuit should cool directly in the form, so that it is easier to get it. Keep in mind that such cake should be cut only when cold. That is why it is best to bake it in advance.
Cooking cream
First, boil a whole lemon in a saucepan. It takes about 10-15 minutes. Heat treatment is necessary in order to relieve citrus from bitterness. Cool the lemon, cut it into thin slices. In this case, do not forget to pull out the bones. Grind the citrus pulp with a blender. However, remember that this component is an optional component of a homemade cake with semolina "Bird's milk". If you wish, you can not add lemon to your dessert.
Boil milk in a small saucepan and add sugar to it. Stir well until crystals are completely dissolved. Then pour the semolina in small portions and cook the mass until thickened. It takes only a few minutes. To make porridge without lumps, pour it in a thin stream and only in boiled milk.
After removing from the stove, cool the groats. You can speed up the process by placing the pan in a container of cold water or even ice. After the semolina has cooled, add chopped lemon to it and beat the mass with a mixer. Then put the softened butter here and repeat the procedure. A lush cream with a delicate texture for the Bird's milk cake with lemon and semolina can be considered ready at this stage.
Assembling and decorating dessert
Now you have to prepare chocolate icing, which will help you decorate your culinary masterpiece as beautifully as possible. In a saucepan, mix cocoa powder, sour cream and sugar. Put the mass on a slow fire or use a water bath. Constantly stirring, wait until the sugar is completely dissolved. Then remove the icing from the heat and let it cool. As you can see, cooking ganache is an extremely simple process.
By this time, your sponge cake should have cooled by now. Cut the crust in half and center the largest and neatest layer of cooked cream in the center. Pour the “Bird's milk” cake with chilled icing on top and sprinkle with chopped nuts or coconut chips if desired. Both the one and the other component on such a chic dessert will look festive.
But, if you wish, you can use other design options, and will help you in this photo of the Bird's milk cake with semolina. That is how you will be able to choose the most suitable way for you to design goodies.