Bird milk cake in the shape of a flower. Iconic cake "Bird's milk" at home

26.12.2020 Dishes for children

Hello, dear readers of the site! Today we will tell you how to make a soufflé Bird's milk - everyone's favorite airy and delicate delicacy. This dessert is a great alternative to cake and also contains fewer calories. In addition, the portioned soufflé is perfect as a treat for a children's party.

We will give two recipes. You can try both, besides, both the first and the second option are quite simple to prepare.

Recipe 1: Classic Bird's Milk: Souffle Recipe

This recipe can be called traditional.

You will need the following ingredients:

- condensed milk GOST - 1 glass (250 ml)

- butter - 1 pack (200 g)

- granulated sugar - 1 glass

- eggs - 4 pcs.

- gelatin - 1 sachet (15 g)

- vanillin - on the tip of a knife;

We begin to prepare the classic soufflé Bird's milk.

You will need to get the butter in advance to soften it.

Pour gelatin with water at room temperature (200 ml), leave for 30 - 40 minutes to swell. After that, drain the excess water, mix the swollen gelatin with sugar and put in a water bath until the sugar and gelatin are completely dissolved. In no case let the mixture boil, otherwise the soufflé will not solidify.

Divide the eggs into whites and yolks. Beat the whites with a mixer or a whisk until they become thick foam. Use the yolks for other purposes, we won't need them here.

Whisk (or blender) the butter. Without stopping whipping, add a little condensed milk. You will get a homogeneous cream.

Pour a slightly cooled mixture of sugar and gelatin into the whipped egg whites, beat. Add butter cream, vanillin and some lemon juice to these. Whisk everything together again until smooth and fluffy. Whisk everything together and beat slowly at the minimum speed of the blender.

Put the mass in a mold or pour into bowls and put in the refrigerator until it solidifies. Decorate as you like using fruit, syrup or chocolate.

Recipe 2: Creamy Bird's Milk: Souffle Recipe

The basis is cream and condensed milk.

You will need the following products:

- cream 20% fat - 1 cup (250 ml)

- air curd ("Miracle" or similar) - 1 jar (150 g)

- condensed milk GOST - 1 glass (250 ml)

- cow's milk - ½ cup (125 ml)

- gelatin - 1 sachet (15 g)

- walnuts or almonds, according to your taste - 20 g

- bitter or milk chocolate - 50 g.

How to make a creamy bird's milk soufflé

Heat the milk, pour gelatin over it and leave to swell. In a saucepan, mix cream and condensed milk, put on low heat. Bring to a boil and cook for 1 minute. After that, pour gelatin into the mixture and mix everything thoroughly. Let cool.

After that, add the airy curd, mix and beat well with a blender. Beat for at least 10 minutes to make the soufflé airy and tender.

After beating, pour the mixture into a suitable dish, or place in bowls. Refrigerate for a couple of hours.

Soufflé Bird's milk is ready! Garnish with chocolate - grated or melted, whichever you prefer. Sprinkle nuts on top.

Bon Appetit!

"Bird's Milk" is a dessert from childhood. The soft soufflé was and remains a decoration of the table, and the name of its creator has gone down in the history of culinary forever. You can buy this airy dessert at any store. But the taste is still "not the same". Preparing "Bird's milk" is not so difficult, you should adhere to a few tips from experienced chefs.

Recipe for soufflé "Bird's milk" with gelatin

Inventory: a saucepan or stewpan with a long handle, a small ladle, a whisk for whipping, a measuring cup, a glass dessert dish with sides at least 5 cm high, a silicone brush, a mixer for beating liquids, a bowl, a spoon, cling film.

Ingredients

Soufflé preparation step by step

Pour 0.5 teaspoon of vegetable oil onto a dish and stretch along the bottom and along the edges with a thin layer. It is better to take oil without smell. You can put the dish in the refrigerator for now - the oil film will set and will not drain to the bottom.

Preparing the gelatin mixture

Preparing cream and sour cream

We collect all the ingredients

Chocolate glaze

Pour 7 g of gelatin into a small ladle, pour in 100 ml of milk (5 tablespoons).
In a saucepan, mix water (200 ml), sugar (65-70 g) and 35 g of cocoa powder. Mix everything.
Bring the mixture to a boil over low heat. Stir without stopping, otherwise the mixture will turn out into lumps.
Remove the stewpan from heat. To cool the liquid, you can put the saucepan in a bowl of cold water.
Put a ladle with a milk-gelatin mixture on a small fire. Stir constantly with a spoon and heat until the gelatin is completely dissolved.
Stir the cocoa and pour the gelatin mixture into it, stirring constantly. The glaze is ready.

Cover the souffle with glaze

Take the soufflé out of the refrigerator and check if it is sufficiently frozen. Pour the finished glaze on the soufflé in a thin layer.
Raise the edge of the mold so that the glaze is evenly distributed over the surface.
Cover the mold with cling film and refrigerate again until the glaze solidifies.
Cut the finished soufflé for serving into portions.

Video recipe for making "Bird's milk" soufflé with gelatin

Airy soufflé "Bird's milk" with gelatin will become a light and tasty end of a festive feast. Cocoa chocolate frosting is quick and solid.

Recipe for soufflé "Bird's milk" with agar-agar at home

Time for preparing- 1 hour.
Servings – 12-14.
Calories per serving- 350-500 kcal.
Inventory: large bowl, high-sided saucepan, mixer for beating liquids, silicone brush, mold, parchment.

Ingredients

Step by step cooking

Soak agar-agar (8 g) in 140 ml of water for 2 hours.
For a soufflé, you need 200 g of proteins. Pour the egg whites into a large bowl, chilled beforehand.
Cover the form with parchment. Pour the cream (300 g) into a mixer bowl and start whisking at the lowest speed. Increase the speed gradually until the cream turns into firm peaks.
Put a saucepan with soaked agar-agar on the smallest heat and heat with constant stirring.
When the liquid becomes cloudy and glue-like, add 300 g of sugar.
Stir the mixture constantly in a saucepan and at the same time remove the remaining sugar from the walls. This is easy to do: moisten a silicone brush in water and walk along the sides of the pan. This way the sugar won't burn. The sugar must completely dissolve before the mixture boils in the saucepan.
Be careful, the mixture begins to actively foam once after boiling. It is necessary to boil the mixture until it becomes the consistency of liquid honey.
Simultaneously with boiling the agar-agar, beat the whites of 5-6 eggs. We begin to beat at the lowest speed, add a pinch of salt and, when the proteins begin to foam, switch the mixer to maximum speed. Add a pinch of citric acid and beat until firm peaks. Switch the mixer to the lowest speed and pour in the agar-agar mixture in a thin stream.
Then add whipped cream and turn off.
The soufflé is ready. You can pour it into a mold. Leave the form until it hardens completely. Cut into portions.

You can prepare the "Bird's Milk" dessert according to the recipe

Expired gelatin does not freeze... Therefore, carefully check the expiration date on the packaging.
The warm mixture under the film forms condensation as it cools. Therefore, many housewives do not cover the form with a film at all, but put the container on the top shelf of the refrigerator. There is one more trick: you do not need to stretch the film, but simply lay it on top of the soufflé. After complete solidification, the film easily peels off the surface of the dessert.
Eggs should only be fresh, otherwise the soufflé will have a pronounced egg smell.
So that there are no unaesthetic voids in the finished dessert, the mixture must be laid out in a mold in several stages. First lay out half, distribute and lightly tap the mold on the table. Transfer the rest of the mixture. Smooth again and knock with the shape on the table.

Did you know? You can prepare vanilla extract yourself. This will require 100 g of strong alcohol (vodka, brandy, cognac), 4 vanilla pods and a small container with a tight lid. Cut the pods to length and place in a container. Pour everything over with alcohol, close and let it brew for 14 days in a cool place. The homemade extract is stored for up to 5 years, but the smell is clearly superior to the purchased ones.

How to serve

Of course, everyone will like soufflé even without additional decor. But it can easily be turned into a real masterpiece of culinary art, if you tinker with decoration a little. Here are some tips on how to make the Bird's Milk soufflé an exquisite holiday dessert:

Prepare and decorate the cakes with snow-white drops. Dark icing and meringues look great in contrast. And you don't have to worry about calories - whipped proteins are low in calories.
Use finely grated orange or lemon zest to decorate the Bird's Milk New Year's dessert. Oh, something, but there are enough bright crusts in winter.
Frozen berries will not only act as a decoration, but will also add a slight sourness to a sweet delicacy.
It is not difficult to prepare, but a dessert with such a decoration will immediately become a restaurant dish.

The fashionable form of serving soufflé today is with a sweet sauce: chocolate, vanilla, nut, berry ... You can endlessly experiment on this topic. Dessert is laid out on a large flat plate. The liquid sauce is spread around the dessert. Top it can be decorated with grated chocolate, caramelized nuts or. The masters apply intricate designs with thick sauce. You can combine several types of sauces in a contrasting color and taste.

Each housewife has several recipes for the Bird's Milk soufflé written down in her magic notebook. Share your cooking intricacies in the comments. We are sure that beginners and experienced chefs will be grateful to you.

The history of the “bird's milk” confectionery masterpiece began in France, from where the recipe for this airy confectionery later migrated to Poland. The famous Polish confectioner Jan Wedel (firm "E. Wedel") worked on it creatively, improved the recipe and came up with his own name "Bird's milk" (in Polish - ptasie mleczko). Allegedly, this name was chosen under the influence of the comedy of Aristophanes "Birds", where one dreams of happiness, like the milk "not of cows, but of birds." As a result of Wedel's work in Poland, the Bird's Milk souffle made from beaten eggs stuffed with marshmallows (a kind of marshmallow) gained popularity.

In the USSR, the idea to produce at the country's confectionery factories an analogue of the Polish "Bird's Milk" sweets was brought by the Minister of Food Industry Vasily Petrovich Zotov. Returning from Czechoslovakia in 1967, where he first tasted the Bird's Milk soufflé, the minister gathered representatives of all the confectionery factories of the Soviet Union at the Rot Front Moscow confectionery factory, and gave the task to create the same sweets, although the recipe itself was not known in the USSR.

Soviet confectioners began a competition to create the best recipe for this delicious soufflé, and after a while the production of these sweets was mastered and even creatively expanded to cakes from "Bird's Milk". The best results were shown by the Vladivostok Confectionery Factory, having adjusted the production of these sweets up to 35 tons per month, although similar sweets were also produced by other Soviet confectionery industries, for example, Rot Front.

It is curious that the Sakhalin Confectionery and Macaroni Plant at that time produced Bird Milk sweets using natural agar-agar (Agar is a vegetable substitute for gelatin).

Today, you can buy Bird's Milk sweets in any grocery section of almost every grocery store. And we will tell the lovers of sweets how to make "Bird's Milk" at home. Such a confectionery production of this airy soufflé does not represent anything complicated, you will need a number of simple ingredients, a little time and a drop of creativity!

Recipe for sweets "Bird's milk" at home

The simplicity of making such soufflé sweets is somewhat akin to recipes for fruit or milk jellies. It should be noted right away that something may work out the first time, but the second time you will definitely get beautiful and tasty sweets.

Ingredients:

gelatin - 1 tablespoon;
juice or saturated compote - 2 cups;
pasteurized milk - 1 liter;
granulated sugar - to taste;
natural chocolate bar - 1 piece;
fresh sour cream - 2 tablespoons.

According to the recipe for the "Bird's milk" candy at home, cook as follows:

Pour the required amount of gelatin slowly into a heat-resistant container with juice or compote sweetened to taste, let it sink to the bottom, stir a couple of times for an hour.
After this time, put the container on moderate heat and heat with constant stirring, without bringing to a boil, until the gelatin granules dissolve (check visually, stirring occasionally with a spoon).
As soon as the granules dissolve, remove from the heat and let the liquid cool slightly, then gradually add the prepared milk into it and beat with a mixer.
Pour the whipped mass into a suitable form with a flat bottom, so that its thickness is 2-3 centimeters, and place in the refrigerator for cooling.
When the jelly mass hardens, it is necessary to remove the form from the refrigerator and cut into even candy bars.
At this point, while your "bird's milk" cools down, you need to melt a chopped bar of chocolate over low heat in a suitable container (you can also dark chocolate, or milk to taste) with the addition of 2 tablespoons of sour cream.
Pull the chocolates cut into sticks with a knife so that they do not stick together when pouring with chocolate, and pour evenly with non-hot chocolate icing.
Place the poured sweets to cool the glaze in the refrigerator for 2-3 hours, and after they have set, remove, turn them upside down with a spatula and, pouring the remaining glaze on top, return to the refrigerator for the final formation and hardening of the glaze.

The resulting "bird's milk" sweets are best kept in the refrigerator or in a cool place so that they do not lose their shape and attractiveness. Do not forget that the shelf life of "Bird's milk" is no more than 10 days.

The recipe for "Bird's milk" from cottage cheese or curd mass

As the name of the recipe suggests, we will prepare the jelly part of these sweets from a soft and tender curd mass, which can be purchased in a store already sweet (but better without raisins).

Ingredients:

tender cottage cheese or curd mass - 500 grams;
fresh cream at least 35% fat - 1 glass;
granulated sugar, if the cottage cheese is unsweetened - 10 tablespoons;
instant gelatin - 1 sachet (15-20 grams).

According to the home recipe "Bird's milk" from cottage cheese, cook as follows:

Soak instant gelatin for 30 minutes in a little water.
Beat the cream with a mixer into a thick foam, periodically adding sugar to them.
Add cream carefully whipped with sugar to the curd mass and continue whipping this combined creamy curd mass on a low mode until completely homogeneous, introducing dissolved gelatin during the whipping process.
Spread the finished mixture evenly into a flat container with low sides (two to three centimeters deep) with a flat bottom and send it to the refrigerator for solidification for 3-4 hours.
Remove the form with the frozen creamy curd mass from the refrigerator and cover with the chocolate icing prepared in advance.
It remains to hold the "Bird's milk" dessert in the refrigerator until the glaze cools completely and can be served on a sweet table.

Before serving, cut the finished dessert into portions of the desired configuration and decorate on top at your discretion: with whipped cream, berries, mint leaves, caramel nuts, and so on.

Homemade Bird's Milk Cake Recipe

The Bird's Milk cake has already firmly taken its place on the festive tables of our country, we can say that this is already a classic confectionery masterpiece. Now you will get acquainted with the recipe for making such a soufflé cake at home.

Ingredients:

wheat flour (premium) - 1 glass;
semolina - 3 tablespoons;
granulated sugar - 1 glass for cream; 11 tablespoons for the dough; 3 tablespoons for icing;
butter - 150 grams for the dough; 300 grams for cream;
fresh natural milk - 2 glasses;
fresh chicken egg - 3 pieces;
cocoa powder - 3 teaspoons for the dough; 2 tablespoons for icing;
sour cream - 2 tablespoons;
lemon - 0.5 pieces;
baking soda - 1 teaspoon, slaked with vinegar.

Prepare the bird's milk cake at home like this:

Grind softened butter with sugar, then, adding eggs, beat the whole mixture with a mixer and pour into it 2 tablespoons of water diluted in a volume and soda quenched with vinegar. Mix everything until smooth and only then add flour while stirring.
Divide the resulting dough into two equal parts, into one of which add cocoa powder. Roll both parts into equal cakes, place on a baking sheet or in a mold greased with vegetable oil and powdered with flour.
Bake the cakes in the oven preheated to +200 C for 10-12 minutes.
Lubricate the cooled ready-made cakes with the cream prepared by this time.
Prepare the cream for the cake as follows: boil semolina porridge and, after cooling, add grated lemon with a peel to it on a fine grater, excluding seed grains. Grind sugar with softened butter and add to the cream, stirring occasionally. Beat everything until fluffy with a mixer.
Prepare the icing for the cake as follows: mix until smooth in a suitable heat-resistant container cocoa, granulated sugar, sour cream and put on moderate heat, stirring the mixture continuously until it boils with a wooden spatula. After boiling, add a tablespoon of butter to the mixture and, while stirring, bring to a boil again. Remove from heat and cool

Cut the finished cakes around the circumference into two layers - you get two chocolate and two white. Alternating in color, smear each layer on top, except for the top one, with cream. It remains to pour the whole cake with icing, place it in the refrigerator for cooling for 2 hours - and the Bird's Milk cake is ready to please both guests and households.

The classic recipe for the cake "Bird's milk" without baking

The process of making this version of the Bird's Milk cake is distinguished by the introduction of a soufflé into its structure, which gives the dessert a special beauty and tenderness, so highly appreciated by sweets. You can make such a cake without baking. The classic recipe for a cake made from "Bird's milk" contains cream, sour cream, and natural milk, too, unlike other cakes.

Ingredients:

drinking water - 1 glass;
natural milk - 0.5 cups
gelatin - 3 sachets (1 of them for glaze);
granulated sugar - 0.5 cups;
sour cream - 450 milliliters;
cream - 500 grams;
cocoa powder - 5 tablespoons.

The "Bird's milk" cake at home according to the classic recipe is prepared as follows:

Pour half a glass of milk into a small saucepan, add instant gelatin into it. On low heat with constant stirring, bring until steam appears and remove from heat.
In a suitable container, combine sour cream, cream and granulated sugar in order to beat with a mixer into a homogeneous mass.
As soon as the mass is beaten, pour the cooled milk with the dissolved gelatin into it in a trickle while stirring. Put the resulting mass in a greased container, smooth with a spatula and place in the refrigerator to cool.

Frosting for "Bird's milk" cake

In a small container, mix cocoa powder, gelatin, granulated sugar.
While stirring, pour 1 cup of drinking water, a small amount of milk into the dry mixture and stir without lumps.
Bring the liquid mixture to a boil over moderate heat and stirring constantly with a wooden spatula.
Remove from heat and cool at room temperature.

Remove the frozen cake mass from the refrigerator, coat with evenly cooled chocolate icing and re-place the dessert in the refrigerator to solidify.

Bird's milk biscuit cake recipe

The peculiarities of the "Bird's milk" cake according to the traditional recipe are that it contains a layer of biscuit dough. And the soufflé, necessary in the layers, can be prepared creatively, without strictly adhering to the recipe, which allows you to add vanilla or chocolate to it at your own discretion.

Ingredients for the biscuit:

wheat flour - 150 grams;
granulated sugar - 150 grams;
fresh chicken egg - 4 pieces.

Ingredients for soufflé:

granulated sugar - 300 grams;
butter - 200 grams;
wheat flour - 1 tablespoon;
gelatin - 30 grams;
fresh chicken egg - ten pieces.

Prepare a sponge cake "Bird's milk" according to a home recipe as follows:

Biscuit layer:

Dilute gelatin in 150 milliliters of cold boiling water to dissolve and let it swell for 1 hour.
For a biscuit, beat chilled raw eggs with granulated sugar, add flour and mix with the beaten mass until smooth.
Put the resulting dough in a greased mold and place in an oven preheated to +180 C for a period of 25 minutes.
Remove the finished biscuit layer from the oven, put on a flat dish and cool. Cut the cooled biscuit into two equal layers.

Souffle layer:

Separate the yolks from the whites. Combine the yolks with milk, mix until a homogeneous liquid.
Gradually introduce flour into the resulting liquid with constant stirring and stir without lumps.
Put the container with such a batter in a water bath and heat until it thickens, then remove from heat and cool.
Heat the swollen gelatin over low heat until it is completely dissolved.
Beat fresh chilled whites with a mixer with the addition of a whisper of salt, add the dissolved gelatin and yolks. Mix everything until smooth, put in a flat form, similar in size to a biscuit, and place in the refrigerator to solidify.
While the soufflé hardens, prepare the chocolate icing: mix in a small saucepan 3 tablespoons of granulated sugar, 4 tablespoons of cocoa powder, 30 grams of instant gelatin, mix the dry ingredients, pour 1 glass of milk into them gradually with stirring, stir without lumps and heat until dissolved gelatin granules.
After the soufflé has set, form the "Bird's milk" cake. The bottom layer is the first cake, a soufflé layer is placed on it, and the top layer is the second layer of biscuit, which is smeared with an even layer of chocolate glaze.
Cool the finished bird's milk cake in the refrigerator for at least 6-8 hours and can be served as a dessert dish.

Such a delicious cake can be decorated with fresh berries, white chocolate shavings, caramel nuts, you can use cottage cheese, cream and other products according to your preference and taste.

The generally accepted opinion that sweet is generally harmful has not been canceled, but moderate consumption of it can bring certain benefits. And the "Bird's Milk" sweets are saturated with protein, they contain vitamins, fats, trace elements, coumarin (helps to reduce blood clotting and reduces the risk of thrombus formation). It is advisable to include them in reasonable doses in the menu for physically weakened people. And do not forget about their high calorie content for people prone to obesity.

The soufflé was first prepared by French confectioners. It can act as a stand-alone dessert, or become the basis for sweets or a cake.

Soufflé "Bird's milk" - the basic principles of preparation

The basis for making soufflé can be eggs, cottage cheese, sour cream or cream. Traditional soufflé is prepared with whipped proteins. It is this recipe that allows you to prepare the most delicate and airy soufflé.

The whites are separated from the yolks and beat them with a mixer until a dense foam is obtained, then, without stopping whipping, sugar is gradually introduced. To keep the soufflé in shape, gelatin is added to it. It is pre-soaked and, when it swells, is introduced into the protein foam. Stir and pour into prepared mold. When the soufflé hardens, pour melted chocolate over it.

By the same principle, soufflé is prepared with cream, cottage cheese and sour cream. For aroma, vanilla, citrus zest or cinnamon are added to it. To diversify the soufflé, pieces of jelly or fruit are added to it. The soufflé will look more spectacular if it is made in several layers of different colors. Fruit or vegetable juices are used as natural colorants.

Ingredients

eight egg whites;
a glass of cold water;
two glasses of granulated sugar;
20 g lemon juice.

Cooking method

Pour the gelatin into a deep bowl, fill it with water and leave to swell for 20 minutes.
Place the chilled egg whites in a bowl, add sugar to them and beat until a dense white foam is obtained.
Put the dishes with the swollen gelatin on low heat and heat until it dissolves completely.
Add melted gelatin to the protein mass, mix gently and transfer it to the mold. Send it to the refrigerator and leave it there until it solidifies.

Soufflé "Bird's milk" with gelatin and condensed milk

Ingredients

five chicken eggs;
15 g vanilla sugar;
a can of condensed milk;
15 g gelatin powder;
300 g lightly salted butter;
300 g granulated sugar;
2 g citric acid.

Cooking method

Place the gelatin in a deep bowl and cover with water. Stir and leave to swell for half an hour. After the allotted time, drain the remaining liquid, and add sugar to the swollen gelatin. Put the resulting mixture in a water bath and heat until the sugar and gelatin are completely dissolved.
Separate the whites from the yolks and place them in a suitable bowl. Beat until thick foam forms. Without stopping whisking, add a warm gelatin mixture to the whites.
Whisk soft butter in a separate bowl, gradually adding condensed milk.
Combine butter with whipped egg whites, add citric acid. Beat with a mixer at low speed. Put the resulting mass in a mold and refrigerate until it solidifies. Garnish with melted chocolate or fruit before serving.

Cottage cheese soufflé "Bird's milk" with gelatin

Ingredients

instant gelatin - sachet;
unsalted curd cheese - half a kilogram;
sugar - ten tablespoons;
heavy cream - a glass.

Cooking method

Whisk the cream until stiff. Without stopping whisking, add all the sugar to the resulting foam, adding it gradually.
Soak the gelatin following the instructions on the package.
Place the curd cheese in the whipped cream and continue to beat with a mixer at low speed.
Add the dissolved gelatin to the creamy curd mass and mix gently. Transfer soufflé to a shallow mold, flatten and refrigerate. You can decorate the finished soufflé with pieces of fruit, grated chocolate or berries.

Soufflé "Bird's milk" creme brulee

Ingredients

15 g gelatin powder;
100 g granulated sugar;
five egg whites.

Cooking method

Soak gelatin powder according to package directions and leave to swell.
Beat the cooled egg whites, adding sugar on a spoon.
Beat the cream with a whisk, gradually adding the condensed milk.
Place the swollen gelatin in the microwave and melt. Pour it in a thin stream into the protein mass.
Combine the creamy mass with the protein mass, add the vanilla sugar and stir. Pour into a mold and refrigerate. Serve the frozen soufflé, drizzle with chocolate.

Soufflé "Bird's milk" with semolina

Ingredients

3 g of baking soda;
half a package of butter;
200 g granulated sugar;
20 g cocoa powder;
one ? packaging of butter;
half a liter of cow's milk;
120 g semolina.
10 g butter;
50 ml of cow's milk;
50 g cocoa powder.

Cooking method

Combine sugar with vanilla and cocoa. Add soft butter, stir and put on low heat. Keep stirring constantly until smooth. Do not bring the mixture to a boil! Cool the resulting mixture.
Add eggs one at a time, whisking constantly. Mix flour with baking soda and gradually add it to the egg-oil mixture, stirring occasionally. Pour the dough onto a baking sheet and bake at 200 degrees.
Pour semolina into a coffee grinder and grind until flour. Pour the semolina flour with milk and cook until thickened. Cool it down. Add the butter and sugar mixture and mix well.
Use the parchment to make the sides around the crust. Place the semolina soufflé on the crust and refrigerate. Soak until completely solidified.
Combine sugar with cocoa. Pour in milk and stir. Put on low heat and bring to a boil. Add oil, stir and cool slightly. Pour the chocolate icing over the soufflé.

Two-layer soufflé "Bird's milk" with sour cream

Ingredients

cocoa powder - 100 g;
gelatin - two sachets;
gelatin - four sachets;
a glass of milk

Cooking method

Soak four bags of gelatin in a glass of milk. Stir and leave to swell. Place the container of gelatin in a water bath and melt it. Pour the milk / gelatin mixture into the mold and wait for it to harden.
Mix water with cocoa and two gelatin sachets. Leave to swell for half an hour.
Whip the cream into a dense foam. Add sugar gradually and add sour cream. Beat for a few more minutes at low speed.
Warm water with gelatin in a water bath until dissolved. Do not boil! Add to the creamy mixture and stir. Pour the resulting mixture over the hardened layer. Decorate with chocolate chips and refrigerate until hardened.

Portioned soufflé "Bird's milk"

Ingredients

20% cream - a glass;
condensed milk - can;
skim milk - half a glass;
sweet curd - 150 g.

Cooking method

Pour gelatin with warm milk, stir and leave to swell.
Pour the cream into a saucepan, add the condensed milk and heat over medium heat. Boil. Twist the heat and simmer for about a minute. Remove the cream from the heat and add the gelatin immediately. Stir and cool.
When the creamy mixture has cooled, add the curd to it and beat with a mixer for ten minutes.
Pour the mixture into a mold and refrigerate for two hours. Cut the frozen soufflé into pieces and pour over the melted chocolate. Sprinkle with crushed nuts on top.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Bird's milk cake does not need advertising. Is there a person among us who has never tasted this amazingly delicious dessert that melts in your mouth? A delicacy with such a mysterious name is loved not only by children and women, but also by men with a sweet tooth. What is so attractive about cakes and sweets "Bird's milk"? A light soufflé, familiar from childhood, is associated with memories of a carefree time. The assortment provided by retail chains is great, but nothing can replace home-made dessert. We recommend that you consider several step-by-step recipes for "Bird's milk".

How to make "Bird's milk" at home

Is it difficult to prepare "Bird's Milk" while in the home kitchen? Each cake recipe is interesting in its own way. Having the initial skills related to cooking, it will not be difficult for you to cope with a pleasant task and please yourself and your loved ones with a delicious soufflé. Using a little imagination for decoration, you will receive an exclusive copy of the Bird's milk cake, the recipe of which you will choose, listening to your desires.

Preparation of "Bird's milk" with agar-agar according to GOST

The peculiarity of this recipe according to GOST is that you need to purchase among the ingredients. If you can't find it in grocery stores, ask the pharmacy: this seaweed extract is also used for medical purposes. Do not try to replace agar-agar with gelatin: the taste will be slightly different (you have another recipe in store for you - with gelatin), and the cake will harden much longer.

This recipe was awarded not only GOST, but also a patent was issued in 1980. The bird's milk recipe with step-by-step photos will make the cooking process easier.

Prepare all ingredients:
1. 2 teaspoons agar agar (soak using 150 ml water).
2. 50 g icing sugar.
3. 140 g of wheat flour.
4. 300 g butter.
5. 100 g of condensed milk.
6. 450 g of sugar.
7. 3 eggs (you need 1 whole and 2 squirrels).
8. 1/3 of a teaspoon of citric acid.
9. 100 g of chocolate.
10. Vanillin.

Beat 50 grams of butter with a mixer, adding powdered sugar and vanillin.
Add 1 egg to the resulting mass and beat everything thoroughly again.

Pour flour and stir so that there are no lumps. The dough should be thick.
It is advisable to cover the baking dish with parchment paper and lay out the dough in a thin layer. In the oven, the temperature should be 200-210 degrees. Bake for 10 minutes.

Trim the baked hot cake, leveling the edges.
Beat condensed milk well with 200 grams of butter.

Agar-agar, which has been soaked in water, put on low heat and stir until boiling. Add sugar and mix thoroughly again until sugar crystals dissolve (3-7 minutes). When white foam appears, check readiness - if threads are drawn from the syrup after the spoon, then it's time to turn it off.
In a large bowl, beat 2 egg whites until frothy with citric acid. Then gently add hot agar-agar syrup in a thin stream. Beat thoroughly again. The mass will increase greatly.

Add butter cream with condensed milk to the resulting mass. Mix. The contents will become thinner and more yellowish in color.
The resulting mass is quickly poured into a mold on the surface of the cake, since agar-agar has time to solidify even at a temperature of 40 degrees. Place in the freezer for 15 minutes.

Melt chocolate and 40-45 g of butter, heating in a water bath or in the microwave.
Pour an even layer over the hardened surface of the cake and put in the cold for another 15 minutes.

Cut the cake into small portions in the form of cakes, if desired, apply a pattern with cream on top of the glaze.

Diet soufflé cake "Bird's milk" with gelatin

Diet dessert "Bird's milk" is loved by many housewives, because the calorie content of such a cake is only 95 kcal per 100 grams of product.

Ingredients for the crust:

2 tablespoons cornstarch
3 eggs,
1 teaspoon baking powder
vanillin,
sugar substitute to taste (less for those on a diet).

Ingredients for soufflé:

4 egg whites,
2 teaspoons of gelatin
300 ml of milk
sweetener,
citric acid is slightly less than half a teaspoon.

Ingredients for the glaze:

2 tablespoons of low-fat sour cream,
5 grams of gelatin
70 ml of water,
25-30 grams of cocoa,
Sweetener to taste.

Cooking the cake:
1. Separate the cooled egg whites from the yolks and beat into a dense, strong foam, adding a few grains of salt.
2. Mix the yolks thoroughly with starch, baking powder, vanilla and sweetener.
3. Add whipped egg whites to the resulting mixture and mix gently.
4. Put the dough in a mold on parchment and bake at 180 degrees for 10-15 minutes.

Soufflé preparation:
1. Pour milk into a container, add gelatin, heating, bring to a boil, stirring constantly. Boil for 1 minute.
2. Beat the whites with salt until a strong foam, add citric acid.
3. Pour in a thin stream a mixture of milk and gelatin, cooled to 60-70 degrees. Mix.
4. Put the resulting mass on the cooled cake. Align.
5. Put in the refrigerator until it solidifies completely.

Chocolate glaze:
1. Add water to the gelatin. Heat, not boiling, until it is completely dissolved.
2. Add sour cream or cream, sweetener and cocoa. Mix everything thoroughly until a homogeneous mass is obtained.
3. Cool slightly and pour over the cake. Put in the refrigerator again for 2-3 hours.

The classic recipe for sweets "Bird's milk"

Ingredients:

100 grams of chocolate
100 grams of butter
4 egg whites
1 tablespoon of gelatin
Sugar to taste.

Preparation:

Pour gelatin for swelling with water at room temperature for half an hour. Then heat to a boil. Stir well. Cool down.
Beat egg whites with sugar until fluffy. Pour in the cooled gelatin in a thin stream. Mix.
Melt the mixture of chocolate and butter in a water bath.
Cover a deep baking sheet with parchment paper, pour half of the chocolate glaze. Put in the refrigerator.
We spread a mixture of proteins and gelatin on a layer of chocolate. Pour the rest of the glaze in an even layer.
We put it in the refrigerator until it is completely ready, when it hardens.
Cut into small rectangles or other figures and serve "Bird's milk" sweets for tea.

Cooking "Bird's milk" chocolate dessert with semolina

Bird's milk cake with semolina is distinguished by its originality and unusual taste.

Ingredients for the dough:

250 grams of margarine,
Vanillin,
6 eggs
Baking powder,
400 grams of sugar
400 grams of flour.

Ingredients for the cream:

400 ml of milk
300 grams of butter
300 grams of sugar
2 tablespoons semolina
2 pieces of medium lemon.

Ingredients for the glaze:

3 tablespoons of sugar
2 tablespoons sour cream or cream
1 tablespoon oil
1 tablespoon cocoa

Cooking.

Melt the margarine over low heat using a metal dish.
Add sugar to the cooled margarine. Mix thoroughly, it is better if using a mixer.
Drive the eggs in one by one and mix well again. Add baking powder. Add flour. Stir so that the mass is elastic.

Divide the prepared dough and bake two cakes at 180 degrees for 15-20 minutes, after covering the bottom with parchment paper.
... Pre-grits can be ground on a coffee grinder to a finer state.
We put the container with milk on a small fire. Before boiling, add semolina, stirring constantly. Cook for 5 minutes. Then let it brew for the same amount of time.

Grind the lemon along with the zest.
Melt the butter, add sugar, stir constantly.
Add the lemon, when the semolina has cooled, mix. We introduce the butter-sugar mixture and at the same time beat until a fluffy cream without lumps is obtained. We put in the cold for half an hour.
Heat cocoa, sour cream, icing sugar in a container until the mixture thickens. Add butter. Mix thoroughly.

Grease the first cold cake abundantly with fluffy cream.
Covering the biscuit with the second crust, pour over the prepared icing.

We put in the cold for several hours, so that the cakes are well saturated, preferably at night.

Video recipe for the bird's milk cake from Emma's grandmother

The recipes for the "Bird's milk" cake 50 years ago were kept in the strictest confidence in the confectionery industry. It was a scarce product, it was not often possible to enjoy a delicious dessert. Nowadays, there are several options for homemade recipes to make Bird's Milk cake. You can find one of them in our video. Grandma Emma kindly explained step by step how to make a wonderful bird's milk cake that melts in your mouth. With this video on hand, you can always get a hint and make a wonderful soufflé cake yourself.

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