My mother used to work as a confectioner and often cooked the Bird's Milk cake according to GOST at home. Just recently, she again pleased me with this sweetness - divinely delicious, as in childhood. In this version of "Bird's Milk" everything is balanced: a soft biscuit, the most delicate soufflé, the cake is sweet, but not cloying.

Ingredients:

• vanillin - 1 sachet;
• baking powder - 4 grams;
• eggs - 5-6 pieces;
• flour - 140 grams;
• oil - 80 grams;
• granulated sugar - 100 grams.

For cream soufflé:

• butter - 135 grams;
• granulated sugar - 200 grams;
• boiled water - 100 grams;
• instant gelatin - 15 grams;
• citric acid - 0.25 teaspoon;
• condensed milk - 200 grams.

For frosting fondant:

• granulated sugar - 25 grams;
• cream or milk - 140 grams;
• butter - 25 grams;
• dark chocolate - 120 grams.

Cake "Bird's milk" according to GOST. Step by step recipe

1. Separate the whites from the yolks. If you have large selected eggs, then they will need 5 pieces, if medium and smaller - 6 pieces. We send the proteins to the refrigerator, they will be used for the cream.
2. We combine the yolks with granulated sugar, vanilla and beat with a blender until light fluffy foam.
3. Then add softened butter and continue beating at high speed. Only the butter should be well soft. You will get a soft creamy mass.
4. Sift flour and mix with baking powder. Pour into the egg-butter mass and stir with a spatula until smooth.
5. We shift the dough with a spatula or spoon into a form covered with parchment, and level it. I have a mold with a diameter of 23 centimeters.
6. We put in an oven preheated to 200 degrees for 17-20 minutes.
7. We leave the finished cake to cool completely: it should stand for at least 4 hours.
8. Pour gelatin with cold boiled water, leave to swell.
9. We prepare a classic cream for this cake: beat the softened butter with a mixer until white splendor.
10. Whisking continuously, add the condensed milk. When there is a beautiful, lush, homogeneous mass - the cream is ready.
11. From the butter cream set aside about 2 tablespoons for decoration.
12. We transfer the swollen gelatin to a saucepan, add 100 grams of sugar, mix, put on a small fire and, stirring constantly, heat the liquid to 60 degrees. We take it off the fire. If you do not have a thermometer, you can determine the desired water temperature as follows - a slightly noticeable steam will only appear, or the water will be hot to the touch, but tolerable: that is, you can hold your finger. The sugar in this syrup should dissolve.
13. We take the proteins out of the refrigerator and beat them with a mixer at high speed until fluffy foam, add citric acid: you will immediately see how they begin to thicken.
14. Without ceasing to beat, slowly pour in sugar (100 grams), and then pour in the dissolved gelatin in a thin stream. You will notice how the foam will begin to become jelly and fluffy.
15. Reduce the mixer speed to medium and slowly add the buttercream, beating until smooth.
16. Cut the cooled biscuit lengthwise into 2 parts.
17. We spread one half of the cake in a detachable form in which it was baked, pour half of the cream on top, level with a spatula, cover with a second biscuit and pour over the remaining soufflé. Smooth the top of the cream with a spatula. Another little tip from me: lay the cakes cut side up.
18. We put the form in the refrigerator to stand for 2 hours, until the cake completely hardens.
19. When the Bird's Milk cake hardens, prepare the icing - combine the cream, granulated sugar, put on the stove, heat, stirring constantly, until the sugar dissolves. Pour the hot milk mixture into the chopped chocolate and stir until smooth. You should end up with an elastic, shiny chocolate mass. Add oil and mix everything again. The chocolate icing needs to cool slightly (not completely) before applying to the cake. Because it thickens as it cools.
20. With a thin knife, carefully run along the inner edge of the mold, separating the cake. We take it out and transfer it to a dish.
21. Drizzle with a little warm glaze and level with a spatula or knife. It should stand in the refrigerator for another hour before it hardens.
22. We decorate the "Bird's Milk" with buttercream (which we set aside earlier) using a pastry bag.

The most delicate cake "Bird's Milk", prepared in accordance with GOST - is ready! You bite off a little, and it melts in your mouth, leaving a delicious aftertaste! Everyone will love this dessert!

When I decided to bake "Bird's Milk", then, of course, I scrolled through the Internet. My God! Perhaps no cake can boast of so many "real" and "correct" recipes. Starting from a cake of seventeen eggs and ending from memory, apparently rewritten by the journalist, the "original" recipe of Guralnik. In general, a terrible thing. In no way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a confectioner from the Prague restaurant. Again, a lot of speculation. A typical example: Guralnik made a revolution using agar, but no one used agar in the confectionery industry, only gelatin. I'll tell you right now - it's nonsense. The confectioner borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. And gelatin, just, was not used in our industry, since it loses its properties when heated. Agar was produced quite a lot, and not only soufflés were made with it, but also creams, the same Charlotte or protein.

By the way, the souffle was a guest, and it is part of several cakes according to GOST. But pay attention - it was "Bird's Milk" that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The souffle recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen ordered books.

About technology. Whipped proteins brewed with agar-treacle-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and poured over the proteins, as in the preparation of Italian meringue. True, in the Italian meringue, the syrup is heated to 120C, but in our case, the agar at this temperature loses its gelling ability. Since starch syrup is almost impossible to get (what a Soviet word, alas!) You can replace it with sugar. What will change? Only the fact that molasses prevented the sugaring of the syrup, and without molasses at 118 ° C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will boil only up to 110C.
By the way, many recipes from the Internet are just guilty of this - molasses was simply deleted from the list of ingredients, respectively, it takes longer to boil the syrup, and there is less sugar per protein.
Agar hardens, unlike gelatin, already at 40C. Therefore, butter with condensed milk must be mixed into proteins quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disturbed.

Here I want to say again that sugar syrups are boiled over medium or high heat, sugar-agar - over medium, and with constant stirring. Agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to an already prepared solution.

In general, the souffle is very easy to prepare, and (with agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the finished sugar syrup, cooling it down a bit. Though I haven't tried it myself.

Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Souffle:
2 proteins (60g)
460g sugar
1\2 tsp citric acid
2 tsp without slide of agar
200g butter
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g butter

Form with a diameter of 25cm or more
extract can be replaced with vanilla sugar, ground into powder

Korzhi. The dough is like a cake. Beat butter with fine sugar, add eggs, vanilla and beat until sugar dissolves white.

Add flour and knead the dough.

Spread in two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big - cut immediately. Cool without removing from paper.

Put the cooled cake in the form and start preparing the soufflé.
Soak agar in 140 ml of water for several hours.

Butter and condensed milk for cream should be at room temperature. Whisk them until creamy, add the vanilla extract and set aside (not in the fridge).

Bring the water with agar over low heat to a boil, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Pour in the sugar.

Put on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and a white foam appears, remove from heat.

Spend a test on the thread - tear off the spatula from the surface of the syrup, a thin thread will be pulled behind it. This means the syrup is ready.

Cool the syrup down to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a firm pattern appears on the surface. Add citric acid and beat until thick.

Pour hot syrup into the proteins in a thin stream, the mass will increase greatly in volume.

Beat until stiff.

Stir in the butter and condensed milk by turning the mixer on low speed. Once mixed, the soufflé is ready.
Pour half of the soufflé into the crust...

Place another cake layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.

Melt chocolate with butter and pour frosting over cake. Let it freeze.

Draw a picture if necessary.

Run a knife around the edge of the cake and open the shape. Ready!

By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be more dense, viscous, and not even a soufflé at all, but the taste is the same! Only in the boiled syrup it will be necessary to add half a teaspoon of citric acid and boil to 117C (soft ball, details about it in the lipstick recipe). Pour the proteins with syrup, cool to 30-36C and stir in the butter-condensed cream so that it does not melt. By the way, I like this much more!

When I decided to bake "Bird's Milk", then, of course, I scrolled through the Internet. My God! Perhaps no cake can boast of so many "real" and "correct" recipes. Starting from a cake of seventeen eggs and ending from memory, apparently rewritten by the journalist, the "original" recipe of Guralnik. In general, a terrible thing. In no way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a confectioner from the Prague restaurant. Again, a lot of speculation. A typical example: Guralnik made a revolution using agar, but no one used agar in the confectionery industry, only gelatin. I'll tell you right now - it's nonsense. The confectioner borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. And gelatin, just, was not used in our industry, since it loses its properties when heated. Agar was produced quite a lot, and not only soufflés were made with it, but also creams, the same Charlotte or protein.

By the way, the souffle was a guest, and it is part of several cakes according to GOST. But pay attention - it was "Bird's Milk" that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The souffle recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen ordered books.

About technology. Whipped proteins brewed with agar-treacle-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and poured over the proteins, as in the preparation of Italian meringue. True, in the Italian meringue, the syrup is heated to 120C, but in our case, the agar at this temperature loses its gelling ability. Since starch syrup is almost impossible to get (what a Soviet word, alas!) You can replace it with sugar. What will change? Only the fact that molasses prevented the sugaring of the syrup, and without molasses at 118 ° C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will boil only up to 110C.
By the way, many recipes from the Internet are just guilty of this - molasses was simply deleted from the list of ingredients, respectively, it takes longer to boil the syrup, and there is less sugar per protein.
Agar hardens, unlike gelatin, already at 40C. Therefore, butter with condensed milk must be mixed into proteins quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disturbed.

Here I want to say again that sugar syrups are boiled over medium or high heat, sugar-agar - over medium, and with constant stirring. Agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of agar, and therefore sugar is added to an already prepared solution.

In general, the souffle is very easy to prepare, and (with agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the finished sugar syrup, cooling it down a bit. Though I haven't tried it myself.

Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract

Souffle:
2 proteins (60g)
460g sugar
1\2 tsp citric acid
2 tsp without slide of agar
200g butter
100g condensed milk
vanillin or vanilla extract

Glaze:
75g chocolate
50g butter

Form with a diameter of 25cm or more
extract can be replaced with vanilla sugar, ground into powder

Korzhi. The dough is like a cake. Beat butter with fine sugar, add eggs, vanilla and beat until sugar dissolves white.

Add flour and knead the dough.

Spread in two circles around the diameter of the mold.

Bake at 230C for 10 minutes. If the cakes are too big - cut immediately. Cool without removing from paper.

Put the cooled cake in the form and start preparing the soufflé.
Soak agar in 140 ml of water for several hours.

Butter and condensed milk for cream should be at room temperature. Whisk them until creamy, add the vanilla extract and set aside (not in the fridge).

Bring the water with agar over low heat to a boil, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Pour in the sugar.

Put on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and a white foam appears, remove from heat.

Spend a test on the thread - tear off the spatula from the surface of the syrup, a thin thread will be pulled behind it. This means the syrup is ready.

Cool the syrup down to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a firm pattern appears on the surface. Add citric acid and beat until thick.

Pour hot syrup into the proteins in a thin stream, the mass will increase greatly in volume.

Beat until stiff.

Stir in the butter and condensed milk by turning the mixer on low speed. Once mixed, the soufflé is ready.
Pour half of the soufflé into the crust...

Place another cake layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.

Melt chocolate with butter and pour frosting over cake. Let it freeze.

Draw a picture if necessary.

Run a knife around the edge of the cake and open the shape. Ready!

By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be more dense, viscous, and not even a soufflé at all, but the taste is the same! Only in the boiled syrup it will be necessary to add half a teaspoon of citric acid and boil to 117C (soft ball, details about it in the lipstick recipe). Pour the proteins with syrup, cool to 30-36C and stir in the butter-condensed cream so that it does not melt. By the way, I like this much more!

Cooking method:

Beat room temperature butter and sugar until white. Add the egg, beat and add the sifted flour. Stir again at low speed. Place the parchment paper on a baking sheet and spread the pastry over the circle you have drawn. Spread the raspberries evenly around the circle, pressing a little into the dough. Bake for about 10 minutes at 200 degrees in a preheated oven. Take out and cool. Put the workpiece in a split mold and assemble it. If necessary, trim the uneven edges of the cake.

Raspberry Confit:

If the berries are freshly frozen, then before cooking they must be thawed. Starch is diluted with 2-3 tbsp. l. berry juice formed after defrosting. Place the remaining berry with juice in a saucepan, pour sugar here. Stirring, heat the berries until the sugar dissolves. Mix the starch solution so that the starch does not settle, pour it into a saucepan in a thin stream. Boil the berry jelly, stirring constantly, bring to a thickening, remove from the stove. Next, pour the confit into a silicone "heart" mold and place in the freezer until set, so that the hearts are firm and easy to work with. If you make a raspberry heart on gelatin, you can make a gelatin layer and cut out hearts with a cookie cutter.

Soak agar-agar in advance in 140 ml. cold water. Beat butter at room temperature and condensed milk until smooth cream, do not refrigerate. Pour water with agar into a saucepan and, stirring constantly, bring to a boil over low heat. Pour 210 grams of sugar and mix vigorously. Cook over medium heat, stirring constantly with a wooden spoon or stick. When the syrup appears white foam and starts to bubble, remove from heat. This will take approximately 5-7 minutes. Immediately start whipping the whites, the main thing is to do everything quickly. Beat egg whites in a large bowl until soft peaks, add a tablespoon of lemon juice or a quarter teaspoon of citric acid and beat again. Now you need to pour hot syrup into the proteins, by this time it will just cool down to the desired temperature, about 80 degrees. After pouring the syrup, do not stop whipping the mass, it will greatly increase in volume and thicken. It only takes two or three minutes. Now add cream of butter and condensed milk to the whipped mass and beat again at low speed of the mixer.

Cake assembly:

Quickly pour half of the finished souffle onto the cake and place our hearts tightly in a circle, the denser the better, and immediately pour the second half of the soufflé. It is necessary to work quickly so that the soufflé does not have time to grab. Put the cake in the refrigerator for a couple of hours.

Melt chocolate and 50 gr. butter. This can be done in the microwave or in a water bath. Stir until you get a liquid glaze and pour it on the soufflé, rotating the mold so that the glaze is evenly distributed.

It is advisable to keep the "Bird's Milk" cake for half an hour in the refrigerator and you can serve it! You can decorate as you wish.

And the most intriguing is, of course, our heart cut!

Hello, dear readers of the site! In this article, we will introduce you to the classic Bird's Milk cake recipe. Bird's milk cake is a very tender treat, loved by everyone since childhood.

The recipe below was first invented back in the Soviet Union in the famous Prague restaurant in Moscow. The cake was so delicious that long queues lined up for it. For a long time, the recipe was kept secret, but in the future it was repeated and made public by the confectioner A. Seleznev.

So, how to cook a bird's milk cake according to GOST?

You will need the following products.

For the test: flour - 1 cup, sugar - 1 cup, eggs - 4 pieces.

For cream: 2 cups of sugar, 10 eggs, a glass of milk, 300 g of butter (remove from the refrigerator in advance to soften), 40 g of gelatin, 1 sachet of vanilla.

For glaze:½ cup sugar, 1/2 cup cocoa, ½ cup milk.

First, let's make a biscuit.

Beat the yolks with sugar with a mixer, beating time is 10 minutes. Then add the flour and continue beating for another 1 minute. Do not beat too long, otherwise the biscuit will not be fluffy enough.

You should have a light yellow uniform dough.

Lubricate the cake mold with butter, put the dough into it. Bake at 180 degrees for 25-30 minutes.

Readiness can be checked with a wooden splinter.

Cool the cake and cut in half (horizontally, into 2 parts).

Now we are preparing the cream.

Pour gelatin with cold water and leave to swell.

Separate the whites and yolks carefully. Beat the yolks well with sugar (1 cup) until foamy. Add milk and put in a water bath. Heat until the cream expands in volume.

After that, beat the softened butter with a mixer, gradually adding a little custard.

Dissolve the gelatin in a water bath. Beat egg whites with sugar (1 cup) until stiff. Combine meringue with gelatin.

Now gradually combine both creams: custard and protein, beating well.

Cream is ready. Put the bottom cake in a suitable form, lightly grease it with cognac. Put the cream on top, then the second cake. Remove the cake from the refrigerator.

While the cake is cooling, prepare the chocolate frosting. To do this, heat sugar, cocoa and milk in a water bath until a homogeneous consistency is obtained. Pour this frosting over the cake.

Bird's milk cake is ready! Enjoy your meal!