“Bird's milk” is a much-loved dessert. It is a mouth-watering and airy souffle. In fact, it can have a diverse look. So, cakes, sweets and cakes “Bird's milk” are prepared. However, due to a change in shape, the taste does not change.
Tasty agar agar cake
Many variations of this dessert contain gelatin. However, agar-agar has the same properties, being more natural in nature. What are the ingredients for the “Bird's milk” cake? It is necessary to take:
- one ready-made biscuit;
- 200 grams of brown sugar;
- as much white;
- four tablespoons of agar-agar;
- two hundred grams of sugar;
- six egg whites;
- 150 grams of butter;
- 150 ml of water;
- a teaspoon of lemon juice;
- 70 grams of condensed milk.
It’s also worth considering decorating the Bird’s Milk Cake. For example, you can make a simple chocolate icing. For her you need to take:
- 50 ml cream;
- 15 grams of gelatin;
- one hundred grams of dark chocolate.
This cake turns out to be very delicate in taste, and through the use of brown sugar has a finer flavor.
How to make cakes?
It’s not so difficult to make Bird's milk cake at home with a prescription. To begin with, round billets are cut from the finished cake. Their size should match the silicone baking dish.
Agar-agar is poured with water. They let him stand for about fifteen minutes. Beat the butter with a mixer. To make it easier to do, it is removed in advance from the refrigerator. After condensed milk is added to whipped butter. Such a cream is put aside for a while.
Agar-agar with water put on the stove. Allow to warm, so that everything dissolves. Sugar is introduced, both types. Waiting for it to dissolve. Beat egg whites.
After the agar-agar is boiled for just three minutes, lemon juice is introduced. The main thing is not to let the mixture boil! Hold for a couple of minutes, and then remove the mixture from the stove.
The mixture is introduced into a protein in a thin stream while continuing to whisk. In parts, a cream of butter and condensed milk is introduced. Also beat. At the end, you can already reduce the speed of the mixer.
Now you need to act quickly. Souffle is poured into forms, covered with a circle of biscuit on top. Clean the blanks for three hours in the refrigerator. After they are taken out of the mold. Clean in the freezer.
Prepare the icing for the cake "Bird's milk" with a biscuit. Cream and chocolate are heated in a water bath. Leave the gelatin in cold water until swelling. Warm up to dissolution. A thin stream is introduced into the chocolate mass. Fill the cake with icing, level. Again they clean in the cold so that they freeze.
How to make a delicious sponge cake?
Cake can also be prepared on a purchased biscuit. But if this is not, then you can easily cook it yourself. To do this, take the following ingredients:
- three yolks;
- 60 grams of sugar;
- as much flour;
- a tablespoon of warm water;
- pack of vanilla sugar.
This biscuit can later be used for other desserts.
How to make a biscuit?
The oven is preheated to 180 degrees. Yolks and sugar are mixed, ground together. Add vanilla sugar and water, beat with a mixer to get a lush and light mass. Introduce in parts flour previously sifted. Stir.
Take a baking dish. To make it easier to remove the finished cake, it needs to be thickly greased with butter or covered with parchment. Pour the dough into the mold. Bake a dessert blank for about fifteen minutes. Readiness is checked using a match. Cool the cake right in the form so that it does not break.
Tasty cake: souffle and icing
Many people love the tender souffle, which is called "Bird's milk." At home, recipes offer a variety of variations. This same one allows you to get exactly the souffle that is familiar from childhood. To prepare it, you need to take:
- 160 grams of condensed milk;
- 80 grams of softened butter;
- 60 grams of granulated sugar;
- four squirrels;
- a pinch of citric acid;
- glass of water;
- a bag of vanillin;
- 15 grams of gelatin;
- 200 grams of milk chocolate without additives.
It will be necessary to prepare in advance the forms in which the Bird's milk cake will solidify. To make it easier to remove, it is better to sprinkle the bottom with powdered sugar.
Making a gentle dessert
First, pour gelatin with cold water so that it swells. Leave it for forty minutes. After adding half a serving of sugar, send to the stove. Warm up the mass so that it is completely dissolved. It is better to cool the proteins in advance, after which they add a pinch of citric acid and beat them until strong peaks form. After that, the remaining sugar is introduced in batches without stopping the whipping process.
After pouring gelatin in a thin stream, beat the mass already at reduced speeds. Protein mass is deposited for a while.
Butter and condensed milk are also whipped to make a cream that is uniform in structure. Combine both parts of the “Bird's milk” cake while continuing to whisk with a mixer. Vanillin is introduced for flavor.
Souffle is put in forms, sent to the cold so that the Bird's milk cakes are completely frozen. Melt the chocolate in a water bath, pour it over the finished dessert, and again send it to cool.
Bird Milk with Peaches
This dessert turns out bright, with juicy peaches. For this recipe you need to take:
- ready-made biscuit;
- five eggs;
- a tablespoon of flour;
- a pinch of vanillin;
- 500 ml of milk;
- two glasses of sugar;
- 80 grams of butter;
- 40 grams of gelatin;
- a jar of canned peaches;
- a couple of tablespoons of maple syrup.
Such a dessert will delight even the most fastidious.
Making dessert
How to make Bird's milk cakes? For custard, pour milk into the pan, add half a glass of sugar, vanillin, flour and five yolks. All stirred with a mixer. The cream is sent to a water bath, the cream is cooked over a large fire, continuously stirring it with a whisk.
After thickening the cream add oil to it. Remove the mass before cooling. To prevent a crust from forming on top, stir it periodically.
The biscuit is cut into circles or squares, depending on the shape in which the cakes will be made. Soak each sponge cake with syrup. Canned peach is cut into slices, the syrup is not poured. Three peaches for mousse are left. For each biscuit stack several slices.
Gelatin is poured into about 200 ml of water, waiting for it to swell. Then heated to complete dissolution. Proteins with half a glass of sugar beat until solid peaks form.
About three quarters of a glass with gelatin is poured into custard, stirred with a whisk. Then enter the protein mass, gently stirring with a mixer at low speeds.
Cream is poured on prepared molds, put it in the refrigerator for a while.
The remnants of gelatin and a few peaches are put in a blender. Add one hundred ml of can syrup. Literally put three tablespoons of sugar, beat everything in a homogeneous mass. After pour everything into the pan, heat. After cooling and cleaned for forty minutes in the refrigerator.
Beat the chilled peach mousse at high speeds to make it white and slightly frothy. Mousse is poured on a souffle, removed in the cold, until completely solidified.
These cakes take a little longer to cook. But they have a more interesting structure than the classic dessert called "Bird's milk."
Cake with delicate souffle. often coated with chocolate - this is all about the classic Bird's Milk Dessert. It is produced in the form of cakes, pastries and sweets. Perhaps everyone ate this delicacy at least once. However, it can be prepared at home, on your own. So, some add a biscuit, someone stops only on the icing. And others are experimenting, turning the cake into a delicious and delicious dish for the festive table.