Cake "Bird's milk" at home is not at all as difficult as it might seem initially. Of course, he will require skill and accuracy from the beginning confectioner. But there are fewer problems with him than, for example, with Napoleon or with the Opera cake. You only need to be able to work with such a substance as a gentle souffle, and it will turn out for you no worse than in the photo. "Bird's milk" is famous not only for its unique taste - it is also light and low-calorie, which is important for a modern dessert. Compare several cooking options and choose the best.
Cake "Bird's milk" at home. Classic recipe
This soufflé delicacy was invented by confectioner Vladimir Guralnik, who first used agar instead of gelatin. Due to this, he achieved a much more delicate consistency. In addition, such a cake can be baked. After all, gelatin, unlike agar, can be subjected to heat treatment.
For the base of the cake, they take proteins and make syrup. It is made from sugar, molasses and agar. Not all of these ingredients are widely available. And if agar can now be ordered using online stores, then starch syrup is more problematic. And without it, the syrup needs to be boiled for much longer, take less sugar.
Agar hardens faster than gelatin, so you need to work with it quickly, without delay. For the preparation of sugar syrup, it is better to get a culinary thermometer - it will help determine the degree of heating. The agar is soaked in advance, and then boiled until dissolved. Only then add sugar.
If you take into account all these subtleties and purchase agar, then the rest "Bird's milk" at home is prepared elementarily. For cakes, you need one hundred grams of butter and sugar, two eggs and one hundred and forty grams of flour. You can flavor them with natural vanilla or essence. Cook the dough as a cupcake - beat the butter and sugar, and then add the flour. Bake two cakes at high temperature, and then carefully cut. The cake should be fixed in detachable form, and then you can start cooking the souffle: beat well one hundred grams of butter and two hundred grams of condensed milk, boil and dissolve the agar, mix it with sugar. Prepare the syrup, and then pour it in a stream into the whipped whites of two eggs - very carefully and gently. Combine with the oil mass and continue stirring with the mixer for two minutes.
Pour the finished souffle into a cake pan, place in a cold place and cook the icing. It can be done in any way that you think is appropriate. For example, mix chocolate and butter, heat to a boil and cool. Cover the frozen cake with glaze and free from the mold - this will complete the preparation of the "Bird's milk" cake at home. Put it in the cold again.
Bird's milk. Recipe with semolina
If you are wary of raw eggs, which are introduced in the souffle, you can replace them with other products. For example, semolina. She will play the role of a thickener instead of eggs. The cream recipe in this case looks like this: mix the butter mashed with sugar with semolina porridge cooked with two glasses of milk. Then cool and combine with lemon, pre-boiled for three minutes and chopped in a blender. This will give the soufflé the necessary acidity.