The tender and airy cake “Bird's milk” in Soviet times was the most beloved and desired delicacy. His recipe was kept in great secret. Today, this confectionery product can be prepared independently at home.
Cake pigeon's milk"
To make cakes, you need 100 g butter or margarine, two eggs, 150 g flour, 100 g sugar and a bag of vanillin. For the cream you will need five egg whites, 150 g of butter, 20 g of gelatin, 250 g of sugar, 300 g of condensed milk, ¼ tea. tablespoons of citric acid. For icing, take 100 g of chocolate, 15 g of butter and 6 tablespoons of cream or milk.
How to make a bird's milk cake? Everything is very simple. First you need to bake cakes. To do this, grind softened margarine (butter) with sugar, add vanillin, eggs and sifted flour. Mix well. It should turn out to be a fairly liquid dough. Grease the mold in which you will bake the cake. Pour half the dough onto a baking sheet and flatten with a spoon. It is best to bake the base for the cake for no more than 15 minutes. In the same way, you need to cook another cake.
Cake "Bird's milk" differs from all other
confectionery products in a gentle airy cream. Let's start cooking it. In cold boiled water (200 ml), soak gelatin for one hour. Then, stirring gently, heat it until it dissolves. Divide the eggs into yolks and squirrels, put in the refrigerator.
In a separate bowl we put 250 g of sugar and fill it with 100 ml of boiling water. We put the resulting mass on a small fire, after which, constantly stirring, we wait until the mixture becomes homogeneous. When the sugar syrup boils, cook it for another 7 minutes, so that it becomes malleable. In this case, the mixture should no longer interfere. We take out the proteins from the refrigerator and beat them with a mixer until a thick foam forms. Add citric acid. It is very important that the container and the whisk of the mixer are dry. Whipped proteins should keep their shape and increase slightly in volume. Without turning off the mixer, pour a thin stream of warm sugar syrup and gelatin into the bulk. Set aside the protein mixture - cool.
We continue to cook the bird's milk cake. In a deep bowl, beat the softened butter with a mixer and add condensed milk to it. Mix everything well to get a homogeneous mixture. Slowly, in small portions, we introduce the oil cream into the protein mass, continuing to whisk, but at low speed.
The form in which the cake will be located before serving to the table is lined with parchment paper. So the confectionery will be easier to get. We put cakes at the bottom of the form, pour most of the protein cream on top. Put the container for 10 minutes in the refrigerator. After that, spread the second cake on top of the cream. Pour the cake with the rest of the protein mass. The delicacy is again sent to the refrigerator for solidification for three hours. At this time, prepare the icing. In the microwave, melt the chocolate. Add milk and soft butter to it. Mix. The result should be a homogeneous chocolate mass. Making Bird's Milk Cake is not as difficult as it may seem to many. We remove it from the mold and generously lubricate it with glaze without missing the sides. The delicacy is ready!