Bird's milk cake at home. “Bird's milk”: home-made recipes

05.04.2019 Pasta, pasta, dumplings

You can please yourself and your family with different dishes, but no one will refuse a sweet and tasty dessert, which will be prepared with your own hands. Homemade bird milk cake has many interpretations, recipes vary both in the method of preparation and in the ingredients.

Cake History

The long history of bird milk cake suggests that it was popular many centuries ago. We got the classic bird milk cake recipes, but they, adapting to the modern rhythm of life, underwent changes in the recipe. This became relevant with the development of technical equipment of the kitchen (bread makers, slow cookers, gas and electric ovens). But the classic prevails in the manufacture of this dessert.

How to cook a bird's milk cake according to a traditional recipe?

The dessert itself is a tender souffle, which is located on a biscuit cake (there may be several - base + top, base + middle + top).

The classic recipe contains the following ingredients for soufflé:

sugar;
butter;
eggs
cream, milk.

The main components for biscuit cake are:

eggs
flour;
sugar.

Having such products, you can start cooking to get a delicious and delicate dessert.

Cake sponge cake bird's milk

Ingredients:

Flour - 1 glass;
Egg yolks - 7 pieces;
Sugar - 0.5 cups;
Butter - 100 grams (soft, room temperature).
Vanilla sugar, baking powder - 1 teaspoon each.

This bird's cake recipe is used with gelatin, but in different versions it also contains agar-agar. Gelatin is a more affordable ingredient to use.

For souffle you need:

Egg whites - 7 pieces;
Loose gelatin - 20 grams;
Butter - 170 grams;
Sugar - 1 cup;
Condensed milk - 200 grams;
Vanilla sugar - 1 teaspoon;
Citric acid - 0.25 teaspoon.

Having found the necessary components, we prepare the bird's milk cake.

Cake bird milk step by step recipe:

Separate egg yolks from proteins. On the cake cake for the bird's milk, combine the yolks with the indicated amount of sugar (half a glass).
Beat white sugar and egg yolks, add butter. Mix well.
Mix vanilla sugar, baking powder with flour. The resulting mixture is gradually introduced into the beaten yolks. To stir thoroughly.
Prepare a split baking dish - cover the bottom with parchment paper, grease the edges of the mold with butter. Put the dough inside the mold and flatten.
In a preheated oven to 200 degrees send the form with the dough, bake for 17-20 minutes. After baking, leave the finished cake in the form for about 20 minutes. Then free the cake from the mold. Allow to cool completely. Next, divide the biscuit in half.
During the cooling of the cake, you can start cooking souffle for the cake with bird's milk.
Pour gelatin with half a glass of water. Leave on for 10 minutes. Then pour into a saucepan, put on fire, stirring to bring to 50 degrees or until until the gelatin particles are completely dissolved. To leave.
Beat butter until fluffy, add condensed milk. Mix.
Beat the whites with citric acid to a firm foam. Add sugar and vanilla sugar. Beat well.
Without stopping beating, add the gradually prepared gelatin, then the creamy mass. Mix well. Souffle is cooked. It remains to make a cake.
In the form where the biscuit is baked, put one part of the cake. Pour half of cooked souffle from above.
Cover with the second half of the cake, pour the rest of the souffle. Place the cake in the refrigerator to set for an hour and a half.
Remove the cake from the refrigerator, carefully separate it from the walls of the mold with a knife, remove it.

You can decorate with chocolate, whipped cream.
It was a classic bird's milk cake. The following recipes vary as ingredients for making biscuit or souffle.
The guest bird's cake has a recipe that is similar to the classic version, only the number of ingredients taken and the use of agar-agar instead of gelatin differ.

Recipe according to GOST

Cake cakes:

Butter - 100 grams;
Sugar - 100 grams;
Flour - 140 grams;
Egg - 2 pcs.

Souffle:

Egg white - 2 pcs;
Sugar - 460 grams;
Citric acid - ½ teaspoon;
Agar-agar - 2 teaspoons (replacement - 5 grams of gelatin);
Butter - 200 grams;
Condensed milk - 100 grams;
Vanilla sugar - 1 teaspoon.

Although the layout has differences in quantity, the cooking process does not differ from the classic version of the cake.

Modern interpretations of bird's milk cake

Using semolina, fruit, or lack of baking is only part of what can distinguish a classic cake from possible variations.

Cake bird milk with fruit

Cakes are prepared in the same way as in the version with the classic recipe. You can take both one part of the biscuit, and two. But the souffle can have features.

Cake souffle bird milk strawberries and bananas

Components:

banana - 1 pc.;
sugar - 100 g;
cake bird's milk with semolina - gelatin - 20 g;
eggs - 7 proteins;
oil - 150 g;
condensed milk - 380 g (one can);
strawberry - 150 g.

Cooking:

Souffle is made in the same way as in the recipe with a traditional cake. Only at the stage, before pouring the souffle into the form, are the banana and strawberries chopped in the same way added to the semi-rings.
Options for fruit can be a banana with strawberries, or berries (raspberries, currants, blueberries and others). Cake bird milk with lemon will also be the highlight of any table.
Cake poultry milk with condensed milk is prepared quite often. Thanks to the condensed milk, the souffle is cohesive and elastic and delicious.
Bird milk diet cake is prepared according to a similar recipe, using a sweetener instead of regular sugar, and condensed milk is not put.

Cake bird milk with semolina

Not always in the refrigerator you can find the necessary ingredients for standard cake options. Semolina will come to the rescue.
Classic ingredients are used for cakes, but on the side of the souffle there is a cardinal change in the recipe.

For semolina souffle:

semolina - 130 g;
milk - 750 g;
sugar - 160 g;
butter - 300 g.

Cake bird's milk can be cooked with semolina and lemon. To do this, you need zest with 1 lemon.

Cooking:

In order not to hear any signs of semolina in the soufflé, the grits must be ground in a coffee grinder to the level of flour before being steamed in milk.

Combine milk and sugar, put on fire. After boiling add semolina. Stirring to wait until the thickening begins. Remove from heat.
Remove the zest from the lemon and add to the semolina mixture. Squeeze the juice from the lemon.
Beat butter until fluffy, pour lemon juice into it.
Mix semolina with butter cream. Beat well.

Decoration - melted chocolate, which is poured over the finished cake.
Cake bird milk with semolina has a simpler recipe in composition, which can be repeated repeatedly.
Cake poultry milk from semolina does not require the addition of gelatin or agar-agar, since semolina itself gives a thickening effect.

The recipe for a bird's milk cake can actually be done at home. Having the necessary products and an oven, you can pamper yourself and your family with such a treat. But what to do if there is no oven or it does not function as we would like? You can make bird milk cake without baking, the recipe is next.

Cake bird milk without baking

Not subjecting the dessert to heat treatment is possible if you make it completely with jelly. You get such a kind of jelly cake.

Ingredients:

sour cream - 1 liter (fat content 25% or 30%);
milk - half a liter;
sugar - 1 cup;
loose gelatin - 50 grams.
For decoration - 1 bar of chocolate (100 grams).

Cooking:

Pour gelatin into a bowl and pour 100 ml of milk. Stir, let it brew for 10 minutes.
Add sugar to sour cream, beat with a mixer. In the process of whipping, pour milk.
Put gelatin on the fire, melt. Pour into a sour cream mixture.
The mixture is divided into two equal parts (it can be varied). Pour melted dark chocolate into one part, and do not touch the second. Stir the chocolate part well.
Cook the mold. Pour the right amount of a mixture of the same color there (can be made of two parts, or you can alternate in several layers). Send to the refrigerator for 1.5-2 hours.
When the first layer hardens, pour the second. Again send in the refrigerator. And so on, if you plan a cake in several layers.

Although such a dessert is prepared for a long time, the final result will definitely please.
Cake bird's milk can be prepared in a slow cooker, if there is no way to use the oven.

Cake bird's milk in a slow cooker

For ease of preparation of the biscuit in a slow cooker, fewer ingredients are used than with the traditional interpretation.

Necessary components for cake:

egg - 3 pcs.;
sugar - 6 tbsp. l .;
flour - 6 tbsp. l

For the souffle, the ingredients that are part of the traditional souffle from the first recipe are used.
To prepare the cake for baking in a slow cooker, you must carefully mix all the ingredients (it is better to use a mixer).
Pour the dough into a greased bowl of the multicooker. Set the “baking” mode (or a similar program), a timer for 40 minutes (in many models there is an automatic calculation of the time for a certain program to work). After baking, let the cake cool, then remove it from the bowl and form a cake. Garnish with whipped cream or chocolate.

Cake bird milk without eggs

To make a cake without a single chicken egg you will need:

For cake:

sour cream - 1 tbsp .;
flour - 1 tbsp .;
sugar - 1 tbsp .;
cocoa powder - 1 tablespoon,
soda - 0.5 tsp

For souffle:

milk - 1 tbsp .;
butter - 200 g;
semolina - 2 tbsp;
sugar - 1 tbsp .;
juice of half a lemon.

The process of making a cake is similar to that offered on semolina. Only eggs will be absent.

Cake bird milk with mascarpone

This amazing and sophisticated version of the cake is easy to prepare, if there are such products:

For cake:

classic version of the biscuit dough.

For souffle:

mascarpone cheese - 800 g;
dessert wine - 4 tbsp. l .;
water -350 g;
eggs - 10 pcs (squirrels);
sugar - 600 - 700 g;
lemon juice - 20 ml;
agar-agar - 10 g.

Cakes are baked in accordance with step by step instructions.

Souffle is prepared as follows:

Agar-agar soak in water for a couple of hours, put on fire until completely dissolved with the addition of sugar.
Beat the whites and add them to the syrup;
Add wine, Mascarpone, lemon juice to the mixture and beat well (about 1 minute).

The souffle is ready. Then form in a cake and refrigerate for an hour and a half. A decoration option will be filling with melted chocolate, or with a mirror glaze.
It’s also customary to serve with such icing ”, which has an almost identical souffle recipe. Only chocolate of different cocoa content is used.

Bird's milk is rightfully considered a world dessert. Air dainty has gained wide popularity in many countries, the recipe for the cake has spread almost all over the world. Many housewives comprehend a culinary niche, so they are interested in the question: "How to prepare a dessert on their own?". Experienced craftsmen have developed several basic recipes that are at the same time the most delicious. Consider them in order, highlight the main aspects.

Bird milk in accordance with GOST

The main feature of this recipe is considered to be that the cake is prepared on the basis of agar-agar. The component is an extract from algae, it is widely used in medicine. As a rule, buying agar-agar in ordinary stores will not work, so you should contact a pharmacy.

Many try to replace this ingredient with edible gelatin, but then the mark "according to GOST" disappears. The taste and consistency of the finished product is lost, the cake freezes in the refrigerator for longer than it should be. Do not save energy, it is better to get agar-agar immediately. Consider a step by step recipe.

Essential Ingredients

wheat flour - 155 gr.
vanilla sugar - 20 gr.
agar-agar (extract from algae) - 20 gr.
icing sugar - 55 g.
butter - 315 gr.
condensed milk - 110 gr.
granulated sugar - 445 gr.
chicken protein - 2 pcs.
chicken egg (whole) - 1 pc.
citric acid - 5 g.
chocolate (preferably black) - 110 gr.

Prepare a deep container, pour agar-agar into it, pour in algae 145 ml. filtered water at room temperature. Remove the butter from the refrigerator, let it soften under natural conditions, cut 55 g from it.
Then beat it with a mixer, while pouring vanilla and icing sugar. Add the whole chicken egg to the resulting mass, beat again. The mixture should rise 2 times.
Sift the flour so that the composition loosens a little. Start slowly adding it to the creamy mixture, stir with a fork at the same time. If lumps appear, mash them on the edge of the dish. As a result, you should get a thick dough that lends itself well to kneading.
Prepare a baking dish, you can use a baking sheet. Cover it with paper or grease it with vegetable oil (not recommended). Roll out the resulting dough in a thin layer, turn on the oven and heat it to a temperature of 200 degrees.
Place the pan in a preheated oven, bake at the indicated temperature for 10 minutes. After baking, cut the cake with a knife, giving it even edges. Pour the condensed milk into a bowl, melt 210 gr. butter at room temperature. Mix the ingredients, beat them with a mixer.
Pour the mixture of water and agar-agar into an enameled pan, place on the stove and turn on the minimum heat. Stir the mixture until the first bubbles appear, add granulated sugar and bring it to complete dissolution of the granules (about 5 minutes). Make sure that the mass does not stick to the edges of the dishes.
To check the readiness of sugar and agar-agar, after the appearance of the foam, dip the spoon into the mixture, then pull it out. You will see that the composition follows the cutlery. It is at this moment that the mass can be removed from the fire.
Beat egg whites in a separate deep container, and you should end up with a dense, thick foam. Add citric acid and repeat the manipulations. Start pouring agar-agar-based syrup in a thin stream, beat the mass with a mixer. It will greatly increase in size.
Now add a cream made from butter and condensed milk, mix. The contents of the bowl will acquire a yellowish tint and a liquid consistency. Immediately pour the finished mixture onto the cake, send it to the freezer for a quarter of an hour.
Melt the remaining butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth to make a thick cream. Take the cake out of the freezer, pour it with chocolate icing. Again send harden for a quarter of an hour.
After the specified time, cut the dessert into triangular or square pieces. Serve with tea or coffee. Optionally, on the surface of the glaze, you can draw a pattern with the rest of the cream.

Bird's milk: a classic recipe

The classic cooking technology is loved by many housewives for low calorie content. On 100 gr. The product accounts for about 93 Kcal., This fact cannot but rejoice.

Korzh:

egg - 3 pcs.
baking powder for dough - 10 gr.
vanilla sugar - 14 g.
sugar or substitute to taste
corn starch - 35 gr.

Souffle:

chicken protein - 4 pcs.
gelatin - 10 gr.
milk (fat content 3.2%) - 310 ml.
granulated sugar to taste
citric acid - 3 gr.

Glaze:

cocoa powder - 30 gr.
drinking water - 65 gr.
sour cream (fat content 15%) - 55 gr.
gelatin - 5 gr.
sweetener - to taste

The preparation of bird milk begins with cake. Pre-separate the proteins, put them in the refrigerator for 20 minutes. Then whisk the components with a mixer to make a dense thick foam. Add salt on the tip of the knife.
Egg yolks do not need to be cooled, mix them with corn starch, baking powder (can be replaced with slaked soda), sugar substitute and vanilla. Combine this mixture with the previous one.
Cover the baking sheet with baking paper, pour the cake mass into it. Preheat the oven to 180-190 degrees, send the baking sheet inward, bake the dough for about a quarter of an hour.
Start cooking souffle. Pour milk into a deep container, pour in the gelatin, put the pan on the stove. Set the average power, wait for the first bubbles to appear. Constantly stir the composition so that it does not burn.
After boiling, simmer the mixture for another 1 minute, then turn off the burner. Beat the chicken whites by first mixing them with salt. Pour citric acid, bring to a thick foam.
Cool the milk mixture to 65 degrees. Start pouring it into a whipped squirrel with a thin stream, and mix at the same time. Put the cooked mass on a cooled cake, smooth it and send it to the cold until completely hardened.
When the base is ready, you can start making icing. Dissolve the gelatin in water according to the instructions, heat on a stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
Mix the icing until smooth, cool. Remove the cake from the refrigerator, fill it with icing. Put the dessert in the refrigerator again, wait until it hardens (3 hours). Cut into slices, drink with tea or coffee.

Bird milk with cocoa

gelatin - 55 gr.
cottage cheese (fat content from 15%) - 325 gr.
whole milk - 270 ml.
cocoa powder - 80 gr.
sour cream with a fat content of 20% - 440 gr.
cream - 50 gr.
granulated sugar - 325 gr.

Poultry milk with cocoa is formed from two parts - a black and a white base. First, prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
Add 20 gr. gelatin, mix, pour into an enamel pan. Put the dishes on the fire, stir, bring to complete dissolution of the granules. When the mixture becomes homogeneous, pour it into a mold, leave for half an hour to insist.
Proceed with the formation of a white layer. Pour the remaining gelatin with milk, leave for a quarter of an hour until completely dissolved. At this time, prepare the kitchen sieve, wipe the cottage cheese through it.
Mix cottage cheese with sour cream, pour in fat cream, add granulated sugar. Rub the mass to a pasty consistency, beat with a mixer until a decent density (about 5 minutes).
Put the dissolved gelatin on the stove, bring to the appearance of the first bubbles. Mix with the milk mixture, whisk again with a mixer. Leave at room temperature for 1 hour, then refrigerate for 15 minutes.
Pour the finished white mass over the chocolate layer, send it to freeze for 3 hours. After the deadline, cut the cake in portions, serve to the table with tea or coffee.

Korzh:

margarine - 245 gr.
vanilla sugar - 12 g.
chicken egg - 6 pcs.
baking powder - 10 g.
granulated sugar - 410 gr.
wheat flour - 410 gr.

Cream:

milk - 425 ml.
butter - 310 gr.
sugar - 310 gr.
semolina - 40 gr.
lemon - 2 pcs.

Glaze:

sour cream or cream (fat content from 20%) - 60 ml.
granulated sugar - 85 g.
vegetable oil - 30 ml.
cocoa powder - 25 gr.

Place margarine in an enamel pan, melt in a water bath, cool. Pour granulated sugar and mix, beat with a mixer until the crystals are completely dissolved.
Beat eggs, add flour, baking powder, knead mass until elastic. Divide the dough into 2 parts to bake cakes from them later.
Preheat the oven to 180 degrees. Take 2 baking sheets, cover them with paper or grease with sunflower oil. Roll out both sections of the dough, send to bake for a quarter of an hour.
Semolina must be ground in a coffee grinder or blender to a powdery state. Pour the milk into an enamel pan, bring to a boil, slowly pour in the semolina and mix.
Cook the grits for about 5 minutes, collect the composition from the walls. After the specified period, turn off the burner, let the porridge brew for about 10 minutes.
Wash the lemons, cut into pieces and remove the seeds. Grind with a blender to a mushy state. Melt the butter in a microwave or in a water bath, grind with granulated sugar, mix with cooled semolina and chopped lemons.
Beat the resulting mass with a mixer to eliminate lumps. Put in the refrigerator for 40 minutes, start preparing the glaze. Pour sugar, sour cream and cocoa powder into a saucepan, heat until thick.
Add in the mass of butter, mix thoroughly. Take the first cake, grease it with a large amount of cream, cover with a second cake. Pour the icing on the cake and refrigerate until it hardens. If possible, leave dessert overnight to soak.

Bird milk is a type of dessert that can be easily prepared at home. By and large, the delicacy is made by solidification, only cakes are cooked in the oven. Consider a recipe according to GOST or classic technology. Make a cake based on cottage cheese, semolina or cocoa. Keep proportions, do not start cutting the dessert until it hardens completely.

Video: bird's milk cake

Cake "Bird's milk" does not need advertising. Is there someone among us who has never tasted this amazingly delicious, thawing dessert? A treat with such a mysterious name is loved not only by children and women, but also by sweet tooth men. What makes Bird's milk cakes and sweets attractive? A light souffle, familiar from childhood, is associated with memories of a carefree time. The assortment provided by retail chains is large, but nothing can replace a home-made dessert. We recommend that you consider a few step-by-step recipes for “Bird's milk”.

How to cook “Bird's milk” at home

Is it difficult to cook “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 to please yourself and your loved ones with a delicious souffle. Applying a little imagination to decorate, you will get an exclusive copy of the Bird's milk cake whose recipe you 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 among the ingredients you need to purchase. If you could not find it in food stores, ask the pharmacy: this extract from algae is also used for medical purposes. Do not try to replace agar-agar with gelatin: the taste will turn out to be slightly different (one more recipe is reserved for you - with gelatin), and the cake will freeze much longer. This recipe was assigned not only GOST, but also in 1980 a patent was granted. A recipe for bird milk with step-by-step photos will make the cooking process easier.

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

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

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

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

Agar-agar, which was soaked in water, put on a small fire and stir until boiling. Add sugar and mix thoroughly again until sugar crystals dissolve (3-7 minutes). If white foam appears, check the readiness - if the threads are pulled from the syrup after the spoon, then it’s time to turn it off.
In a large bowl, beat 2 egg whites to a state of strong foam, adding citric acid. After that, gently add a hot trickle of agar-agar syrup. Beat well again. The mass will increase greatly.

To the resulting mass add oil cream with condensed milk. Mix. Content will become more fluid and yellowish.
The resulting mass is quickly poured into a mold on the surface of the cake, as agar-agar manages to harden even at a temperature of 40 degrees. Put in the freezer for 15 minutes.

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

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

Dietary souffle 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 100 grams per 100 grams of product.

Ingredients for cake:

2 tablespoons of corn starch,
3 eggs,
1 teaspoon of baking powder
vanillin,
to taste (for those on a diet - less).

Ingredients for Souffle:

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

Glaze Ingredients:

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

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

Cooking souffle:
1. Pour milk into a container, add gelatin, heating, bring to a boil, stirring constantly. Boil for 1 minute.
2. Beat the proteins with salt until a firm foam, add citric acid.
3. Pour in a thin stream a mixture of milk and gelatin, cooled to 60-70 degrees. Mix.
4. On the cooled cake lay out the resulting mass. Align.
5. Put in the refrigerator until completely frozen.

Chocolate glaze:
1. Add water to the gelatin. Warm up, not bringing to a boil, 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 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 oil
4 egg whites
1 tablespoon of gelatin
Sugar to taste.

Cooking:

Pour gelatin for swelling at room temperature for half an hour. Then heat until boiling. Stir well. Cool.
Beat egg whites with sugar until a dense, lush state. Pour cooled gelatin into a thin stream. Mix.
Melt a 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 with an even layer.
We put it in the refrigerator until it is ready when it freezes.
Cut into small rectangles or other figures and serve “Bird's milk” sweets for tea.

Cooking Bird Dessert Chocolate Dessert with Semolina

Cake "Bird's milk" 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 Cream:

400 ml of milk
300 grams of oil
300 grams of sugar
2 tablespoons semolina,
2 pieces of medium-sized lemon.

Glaze Ingredients:

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

Cooking.

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

We will divide the dough that we have prepared and we will bake two cakes at a temperature of 180 degrees for 15-20 minutes, after covering the bottom with parchment paper.
. Previously, 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 us brew for the same amount of time.

Grind the lemon on a grater with zest.
Melt the butter, add sugar, mix constantly.
Add the lemon when the semolina has cooled, mix. We introduce the butter-sugar mixture and whisk at the same time until a lush cream without lumps is obtained. We put it in the cold for half an hour.
We heat cocoa, sour cream, sugar for glaze in a container until the mixture thickens. Add the butter. Mix thoroughly.

The first cold cake is generously greased with a lush cream.
Having covered the second cake with biscuit, pour over the prepared glaze.

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

Video recipe for cake “Bird's milk” from Emma's grandmother

The recipes of the “Bird's milk” cake 50 years ago were kept in the strictest confidence at the confectionery industry. It was a scarce product, it was not often possible to enjoy a delicious dessert. Nowadays, to prepare a cake "Bird's milk" there are several options for recipes for home conditions. You can find one of them in the video we proposed. Grandmother Emma kindly phased out how to make a wonderful, bird-melting bird milk cake. With this video on hand, you can always get a hint and make a wonderful souffle cake yourself.

Some childhood memories can be carried through life. Delicate air soufflé, thin cake and delicious chocolate icing - this is what most of us remember Bird's milk cake. According to GOST of the USSR, it can be cooked today according to the recipe below. The article also offers other cooking options for this beloved air dessert.

A bit of history

"Bird's milk" is the first cake in the USSR for which a patent for an invention was granted in the 80s of the XX century. The history of the cake began back in 1968, when sweets of the same name were produced at the Rot-Front confectionery factory. However, the cake itself was created only 10 years later, and until that time, the confectioner of the Moscow restaurant "Prague" only nurtured the idea of \u200b\u200brecreating a tender and magnificent souffle in a traditional dessert.

For several years, a team of pastry chefs worked on cooking technology. And the perfect recipe was found. It turned out that for the preparation of the cake you need not gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is the observance of the cooking temperature, because agar-agar must be heated at 117 degrees, not higher and not lower.

So the favorite dessert “Bird's milk” appeared - cake according to GOST, which for a long time was a real shortage. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. According to the same recipe, it can be reproduced at home.

Secrets of making a delicious cake

The “Bird's milk” cake recipe in the USSR included sugar syrup, which is not used at home. Therefore, when preparing a dessert at home, you must adhere to certain recommendations that allow you to achieve the desired consistency and taste of soufflé:

Agar-sugar syrup at home is boiled to a temperature of 110 degrees. When the temperature rises to 118 degrees, the syrup begins to crystallize, as a result of which the souffle is obtained with grains.
It is important not to overheat the syrup during the preparation process, since at a temperature of 120 degrees it loses its gelling ability.
Agar-agar, unlike gelatin, freezes at 40 degrees, so the proteins brewed with syrup combine with condensed milk and butter immediately, without waiting for cooling.

If you follow the technology, even at home, you can easily cook a delicious cake "Bird's milk." The calorie content of the dessert is 392 kcal per 100 grams. The weight of the whole cake according to GOST is 1.6 kg.

GOST Cake Recipe

A cake prepared according to a traditional recipe consists of two cakes of cupcake dough, layered with delicious delicate soufflé. For such a structure, hot agar-agar is introduced into the whipped whipped foam, due to which the mass doubles and becomes airy.

Cake "Bird's milk" at home can be prepared according to the original, patented recipe. The technology of its preparation is not classified information. To understand how to make a cake "Bird's milk" with agar-agar, you need to read the step-by-step instructions:

Baking cake cakes for cupcake dough.
Cooking souffle.
Assembly.
Cake decoration.

Step 1. The cake recipe according to GOST

Often there are cake recipes with biscuit, sand or chocolate cakes. However, the original bird milk cake recipe according to GOST involves the preparation of cakes from cupcake dough. It is prepared in the following sequence:

Using a mixer, butter is ground with sugar (100 g each). 2 eggs are gradually introduced. As a result, the sugar should dissolve completely.
Flour (140 g) is sifted into the whipped mass and the dough is kneaded.
The dough is smeared on parchment, in two outlined circles.
A baking sheet with parchment goes to the oven for 10 minutes (230 degrees).
The cooled cakes are removed from the parchment, excess dough is cut off.
"Bird's milk" (cake according to GOST) is prepared in a split form, on the bottom of which one of the cakes is laid out.

After the cakes are ready, you can start cooking souffles.

Step 2. Cooking the souffle

The airy structure and taste of the dessert largely depend on the correct preparation of the souffle. The recipe for "Bird's milk" cake according to GOST suggests the following sequence of soufflé preparation:

First of all, it is necessary to soak agar (4 g) in water (140 ml) for a couple of hours.
In another bowl, beat butter (180 g) and condensed milk (100 ml).
Soaked agar is brought to a boil, sugar (460 g) is poured and cooked over medium heat until completely dissolved. Next, you need to wait for the appearance of white foam on the surface and remove from heat. The syrup can be considered ready when the thread will reach for the scapula.
The two proteins are whipped into a foam with citric acid (1/2 teaspoon). Further, agar-sugar syrup is introduced into them in a thin stream.
Lastly, an oil-condensed cream is introduced at a low mixer speed.

"Bird's milk" - cake in accordance with GOST on the basis of agar-agar. However, in other recipes it is successfully replaced with gelatin.

Step 3. Cake assembly

To assemble the cake, a split mold is used. Cake "Bird's milk" at home and in the workplace is collected in the following sequence:

At the bottom of the mold lay the first cake and pour half the souffle.
The second cake is laid on top of the souffle.
The remaining souffle is poured onto it.
The cake is sent to the refrigerator for 4 hours.

Agar agar hardens very quickly, so this time will be quite enough.

Step 4. How to decorate the bird's milk cake?

To decorate the cake, glaze is traditionally used. "Bird's milk" - cake, according to GOST, coated with chocolate glaze (75 g) and butter (45 g). For this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the detachable form. After that, the dessert is sent for 3 hours in the refrigerator.

To remove the finished cake, you must carefully draw a knife along the edge of the mold.

How to make a bird's milk cake with gelatin?

The absence of agar-agar in the house is not a reason to refuse a favorite dessert. Cake "Bird's milk" with gelatin to taste is no worse than the original.

Step-by-step preparation consists of the following sequence of actions:

First of all, it is necessary to pour gelatin (30 g) with cold water (150 ml).
Make a biscuit by whipping an egg (4 pcs.) With sugar (150 g). When the mass increases in volume add flour (150 g) to it.
Cover the bottom of the split mold (26 cm) with baking parchment.
Put the dough in a mold and send it to a cold oven, then set the heating temperature to 175 degrees. A biscuit will be baked in the oven for 30 minutes.
To prepare soufflé, the proteins of 10 eggs should be separated from the yolks, after which they will need to be ground with sugar (150 g), milk (200 ml) and flour (25 g). Next, the mass should be installed in a water bath. Heat with constant stirring until the mass thickens, then remove the saucepan from the heat and cool. In a sweet yolk mass, add butter and beat with a mixer.
Heat the swollen gelatin in a water bath.
Beat whites with sugar (150 g) in a lush foam, add chilled gelatin.
Combine the protein and yolk mass. Send the resulting souffle to the refrigerator for half an hour, so that it acquires a thicker consistency.
When assembling the cake, the biscuit cake is cut lengthwise into 2 parts. The first thin cake remains in shape, then the souffle is laid out, which is covered with the remaining biscuit on top.
After 8 hours, the souffle will solidify well, and you can proceed to decorate the cake. To do this, the chocolate bar is melted in a water bath and poured on top of the cake directly in a detachable form.

Cake "Bird's milk" with brownie

Another version of the delicious Bird's milk cake consists of tender soufflé and brownie chocolate cakes as a base. The rest of the recipe and taste of dessert are very similar to the original. In this version, “Bird's milk” cake is prepared with gelatin instead of traditional agar-agar.

Step by step preparation of the dessert is as follows:

First of all, cakes are made from butter (180 g), mashed with sugar (270 g) and eggs (3 pcs.).
Dry ingredients are sifted into the sweet butter mass: flour (160 g), salt, vanilla (1.5 tsp) and cocoa (100 g).
Chocolate cake is baked for half an hour in the oven, heated to 180 degrees.
In the meantime, you need to prepare a souffle. To do this, gelatin (25 g) is soaked in 75 ml of cold water with sugar (100 g) for 40 minutes.
In a separate bowl, beat the condensed milk (150 ml) with butter (120 g).
Squirrels beat up to the peaks.
The gelatin mass is heated in a water bath.
With continuous mixer operation, dissolved gelatin is introduced into the whipped proteins.
After 7 minutes, when the mass has cooled, a cream of condensed milk with butter is added to it.
When assembling the cake is cut into 2 parts. The lower cake is laid out at the bottom of the split mold and half of the souffle is poured onto it. After that, the form is sent to the freezer for 20 minutes. After a while, a second cake and the remains of the souffle are laid out on the souffle.
On top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).

Cake "Bird's milk" with a delicate protein souffle - a classic dessert popular since Soviet times. To enjoy this confectionery product, then it was necessary to stand long queues for many hours, and the unique recipe was kept in strict confidence.

Now the Bird's milk cake can be easily made at home - the products are available, and there are a lot of recipes on the Internet. During its existence, dessert has acquired various variations of cooking, but today we will form a souffle, approaching the original version. Of the minor deviations - the replacement of agar-agar with gelatin and a decrease in sugar.

Ingredients:

For cake:

eggs - 2 pcs.;
sugar - 50 g;
vanilla sugar - 1 tsp;
flour - 50 g.

For impregnation:

water - 30 ml;
sugar - 1 tsp.

For souffle:

egg whites - 3 pcs.;
sugar - 250 g (+ 80 g water);
butter - 200 g;
condensed milk - 100 g;
gelatin powder - 15 g;
lemon juice - 1 tbsp. a spoon;
vanilla sugar - 1 tsp;
salt is a pinch.

For glaze:

dark chocolate - 100 g;
butter - 50 g.

Cake "Bird's milk" recipe with photos step by step

Cooking cake. We add simple and vanilla sugar to the eggs, beat for at least 5 minutes - until the “air” mass.
Sift the flour in small portions on the egg froth. Each time, we gently and carefully interfere it strictly from the bottom up, so that the lush dough does not settle.
Lay the bottom of the detachable container with a diameter of 22 cm with parchment paper or carefully coat with a piece of oil. We distribute the dough in an even layer and send it to the heated oven (temperature 180 degrees).
Bake the cake for 10-15 minutes, checking the crumb for dryness with a match / toothpick. Cool the baked goods.
We walk with a knife along the sides of the form, separating the cooled cake from the walls. Remove the ring, rinse. Spread the cakes on a plate and pour them with impregnation (sugar dissolved in water). Set the ring.
Souffle for the bird's milk cake recipe with photo
Beat soft butter at room temperature until splendid, gradually pouring in the condensed milk. We work with a mixer until the components are connected. The resulting oil cream is now removed to the side (not in the refrigerator!).
Pour gelatin 120 ml of cold water. Leave for swelling for 10 minutes or for the time specified in the instructions.
Cooking syrup. Pour sugar in a saucepan with a thick bottom.
Add water. In the classic bird milk cake recipe, sugar is required one and a half times more, so lovers of very sweet desserts, as well as those who want to get as close to the original taste as possible, can increase the norm. Just do not forget to proportionally increase the amount of water!
Put the saucepan on medium heat. The syrup must be heated to a temperature of 110 degrees, so here you will need a culinary thermometer. Without it, preparing syrup is very risky, as it will be much more difficult to catch the moment. In this case, you will have to focus on the “thin thread”, that is, watch when the syrup stretches from the spoon in a continuous thin stream. The whole process will take about 10 minutes, so in parallel we will have time to prepare the proteins.
We add a pinch of salt, lemon juice and vanilla sugar to the egg whites. Beat to a strong mass, which, when turning the bowl over, will firmly hold in place without sliding on the walls. We remind you that whisks and a bowl when working with proteins should be dry and perfectly clean, without fat. It is extremely important to whip the protein mixture correctly - the taste and consistency of the soufflé will depend on this!
Remove the heated syrup from the heat and slowly pour in a thin stream to the proteins on the wall of the bowl, continuing to whip the mass. We work continuously with the mixer until the protein mixture cools down to room temperature (about 10 minutes). If everything was done correctly, the result will be a very thick homogeneous protein cream.
In parts, add oil with condensed milk to the proteins, whisking at the slowest speed and very briefly (only until the components are combined).
We warm the swollen gelatin mass, stirring actively, until the powder is completely dissolved. You can do this with a “water bath” or, for example, place a bowl of gelatin in a larger bowl of hot water. Do not forget that gelatin can not be boiled.
Cool slightly, and then pour the gelatin solution in a thin stream into the cream while whipping with a mixer. After adding gelatin, the mass will become more liquid.
Pour the snow-white cream on the cake, level the top. We put in the refrigerator until the souffle “seizes” (for 2-4 hours).
Cake Bird Frosting Frosting Recipe
We will cover the finished cake with icing. Split chocolate into slices, mix with pieces of butter. We place in a "water bath".
Continuously mix the chocolate-butter mixture until completely melted and a homogeneous glossy glaze is obtained. We make sure that the water in the lower container does not touch the bottom of the upper bowl. We work on low heat so as not to overheat the chocolate.
Having cooled a little, distribute the icing on the surface of the souffle. We remove the cake in the refrigerator until the chocolate hardens.
If desired, you can draw a pattern with melted chocolate, for example, draw thin intersecting lines or make an inscription.
Carefully draw the blade of the knife along the sides, and then remove the ring.
It is not necessary to soak in “Bird's milk” cake, but if possible, it is advisable to let it brew overnight in the refrigerator. The souffle will become a little denser the next day, and the dessert itself will be even tastier.