# new year I am sharing a recipe for the most delicate cakes "Bird's milk". The pastries consist of two soft biscuit layers and an airy soufflé that melts in your mouth. Top of the cakes are covered with chocolate glaze and decorated with "stars" of cream on condensed milk. It is not difficult to prepare such cakes, the main thing is to know some of the nuances.
Ingredients: For biscuit:, eggs, sugar, flour, starch, vanilla sugar (or 1 g vanillin, or 1 tsp. spoon of vanilla essence), For soufflé:, sugar, eggs, milk, gelatin, water for soaking gelatin, butter, vanilla sugar (or 1 g of vanillin, or 1 tsp. spoon of vanilla extract), flour, For soaking the cakes:, water, sugar, cognac, rum or liqueur, For glaze:, sugar, sour cream, cocoa powder, butter, gelatin, water
Cooking method:
For the cakes, I baked a classic vanilla sponge cake. How I do this, I told in the previous recipe. See the link:
Sponge cake spent the night in the refrigerator. I cut the edges of the biscuit on all sides and cut it lengthwise into two cakes. The biscuit was cut very well, almost did not crumble at all.
In advance, we need to prepare a form for assembling the cake, which we will then cut into cakes. We select the shape in accordance with the size of the cakes and think over how we will then extract the cake from this shape. I did so. The baking sheet was covered with thick foil inside, along the edges I set the sides of the required height made of dense cellophane (I cut the cover for the school textbook into strips of the required size). The edges of the strips are connected. Everything is ready! Immediately put the bottom cake in the mold.
For the sugar syrup, with which we will saturate the cakes, add sugar to the water, stir and heat to a boil. Let it cool to room temperature and, if desired, add 1 tablespoon of liqueur or brandy.
Now let's start preparing the soufflé. Pour gelatin with water, stir and leave to swell. We divide the eggs into yolks and whites. When separating, make sure that not a single gram of yolk gets into the whites, since the presence of fat in the whites makes the whipping process very difficult or the whites simply won't whip. We put the proteins in the refrigerator for now.
In a small saucepan, beat the yolks with a glass of sugar until fluffy white. Pour in flour (a full tablespoon, with a slide), mix. Pour in milk (any temperature, but not hot), mix. We place the saucepan in a water bath and, stirring constantly, cook the cream until bubbles appear, but do not boil.
But I don't have the patience to warm up the cream in a water bath, and I put the saucepan on low heat. gas stove and, not a step away from this saucepan, constantly stirring with a silicone spatula, I cook cream. It is important that the cream does not start sticking to the bottom of the pan, otherwise it will burn. The cream gradually begins to thicken. As soon as small bubbles appear (a sign that boiling will begin soon), remove the saucepan from the heat.
We made a custard. The hot mass of custard now needs to be cooled. You can quickly cool it in a bowl of cold water, stirring occasionally so that a film does not form on top.
Place the soft butter (it must be removed from the refrigerator two hours before the start of the preparation of the cream) in a container a little more than for the custard, and beat with a mixer until it is white. Pour vanilla sugar into the butter and beat into a light, airy mass. Then add the custard to the oil mixture in small portions. We add literally a tablespoon (!), Each time punching the cream well with a mixer.
It is important that the custard base and butter are at the same temperature, then the cream will beat well and will not exfoliate. We have prepared a butter cream.
Next stage. Dissolve the swollen gelatin in a way convenient for you (in a water bath, on a stove or in a microwave).
Now let's move on to proteins. Protein should be placed in a 3-4 liter container. The dishes and mixer blades must be degreased and free from moisture. Beat with a glass of sugar, gradually pouring it into the proteins. Beat until firm peaks. Pour in the cooled gelatin, stir with a mixer at low speed. The protein cream is ready.
And the last thing - we combine protein and butter cream. Add the butter cream in parts to the protein cream, whisking each time until smooth. The cream soufflé is ready. It turns out that it is absolutely extraordinary: airy, delicate, stunning silky texture! And you get a lot of it!
We collect the cake, which we then cut into cakes. Lightly soak the bottom cake with prepared sugar syrup with the addition of cognac or rum. You can just syrup without additives. We spread the cream soufflé, level it. Soak the second cake with syrup and cover the cream with it. Press lightly. We put it in the refrigerator until the cream hardens for 3-4 hours.
After the cream in the cake hardens, we take the cake out of the refrigerator and cover it with chocolate icing. We need to cover with a frosting that adheres well to the cake and cuts well. This is a chocolate coating with the addition of gelatin. The glaze is soft and remains glossy for a long time. The recipe for such a glaze is in my profile. Link below. Pour the icing onto the cake, level it. We put the cake in the refrigerator until the glaze hardens.
To cut a cake into cakes, you need to measure the cake, divide it into the required number of pieces. For convenience, I put "beacons" from toothpicks and cut the cake into pieces using a nylon thread. For this, of course, I needed another pair of hands.
Separate the resulting pieces from each other, lay out and decorate as you wish. I made some cream from butter and condensed milk, put it in a pastry bag, planted small "stars" around the edges and scattered sugar snowflakes in the center.
A delicate soufflé, a layer of dark chocolate glaze and very thin layers of biscuit are a welcome treat for both children and adults. Anyone who has tasted even a small slice of Bird's Milk cake is delighted with this sumptuous dessert.
As I already said, there is a lot of soufflé cream! I was afraid to put all the cream in the mold, because the sides that I made for the cake were unreliable. I still have some of the cream. Here he is, in bowls. This delicacy was eaten first!
Bon Appetit! Delight yourself and your loved ones with a delicious and beautiful dessert!