Very popular at all times was and remains the dessert "Bird's milk." Preparing it is quite difficult, but the result, believe me, is worth it. This cake is loved by children and many adults. You can use various recipes for cooking. Here are the most interesting of them.
Cake pigeon's milk"
Prepare cakes: beat the whites of three eggs with a pinch of salt and yolks with 80 g of sugar. Add 80 g of flour, 5 g of baking powder and 60 g of hot water to the yolk mixture. Introduce the squirrels. Put the dough into the mold, put in the oven for half an hour at a temperature of 180 degrees, and then reduce to 140 for 15 minutes. Remove from the oven and cool.
To prepare a cream: beat 5 proteins with 100 g of sugar. Pour 100 g of milk into the pan, add 5 yolks, 20 g of flour and cook until thickened. Grind 20 g of sugar with 150 g of butter and mix with cream. Dilute 25g of gelatin in the juice of 1 lemon. Enter along with the protein mass in the souffle, add lemon zest. Pour the souffle cake, garnish with icing and refrigerate for 6 hours.
"Bird's milk" with custard
Cook cakes: grind 100 g of butter with 100 g of sugar, 2 eggs, a bag of vanilla sugar, 150 g of flour. Oil the mold and put half of the dough into it. Place in oven for 15 minutes. Put the resulting cake, bake the second in the same way.
Prepare sugar syrup: add 250 ml of boiling water to 250 g of sugar and stir. Put on fire and dissolve sugar. Boil the syrup until it becomes viscous. Remove from heat.
To prepare the cream “Bird's milk”: soak 20 g of gelatin in 200 ml of boiled cold water for an hour. Heat gelatin to dissolve, strain. Separate the yolks from the proteins of 5 eggs. Beat whites and refrigerate.
Place the yolks in a bowl and also beat with a half glass of sugar. Heat half a glass of milk and pour a little into the yolk mass. Put in a water bath so that the water does not touch the bottom, and the bowl covers the bath completely. Cook the yolks until thickened. Put the resulting custard base to cool in cold water.
Get the whites, beat, adding a pinch of salt. Put ¼ teaspoon of citric acid. Then slowly whisk with a mixer, introduce hot sugar syrup and gelatin solution. Set aside for 5 minutes. Beat 150 g of softened butter with a mixer and, constantly whipping, add to the custard base. Enter the resulting cream into proteins, whipping with a mixer at low speeds.
Cover the form with parchment, grease the sides with oil. Put the cake and pour the protein cream, leaving half a glass. Cover with a second crust and lay out the rest of the cream. Put the cake in the refrigerator overnight. Melt the steamed chocolate (water bath) and pour in the hot cream. Stir until smooth, cover the top and sides of the cake with chocolate. Place in the refrigerator until solidified. Put on a dish.
"Bird's milk" with nuts
Cooking a biscuit: beat 4 eggs, gradually adding slaked soda, and then a glass of flour and as much sugar. Lubricate the mold, pour in the dough and put to bake. Cool the biscuit and cut into two along.
Preparation of cream: dilute 50 g of gelatin in 150 ml of heated water. Set aside for half an hour. Break a dozen eggs and separate the whites from the yolks. Grind the last with a glass of sugar. Pour a glass of milk and a tablespoon of flour. Mix everything and bring to a steam bath to a boil. Cool. Add 300 g of softened butter and a bag of vanilla sugar to the resulting mass. Beat the whites with a glass of sugar, and then add the gelatin. Mix the protein and yolk mass.
The formation of the cake: put the cake in the mold and pour the cream. Put the second cake on top and refrigerate. Mix 60 g of softened butter with 120 g of cocoa powder, 80 g of milk, half a glass of sugar, heat everything over low heat until the ingredients are dissolved. Pour the icing and crushed nuts into the cake. Bon appetit to all!