Late 70s cake" bird's milk"suddenly overnight became the most popular cake in the USSR. From the very morning, dozens of people who wanted to buy it gathered at the Prague restaurant. In those years, the recipe was kept in the strictest confidence, but today everyone can cook the same legendary Bird's Milk cake, which can hardly be found in stores today.

History of creation

The world saw the cake "Bird's milk" thanks to the legendary confectioner of the restaurant "Prague" - Vladimir Guralnik. He literally revolutionized the world of cooking, because he began to use agar-agar, and no one had previously used it in this area. Today, agar-agar is very widespread in cooking, for example, newfangled molecular cuisine impossible without the use of agar-agar.

Cake layers "Bird's milk"

classic cake for the cake came up with Guralnik himself. Today it is used less and less, but not completely forgotten. The classic cake is very similar to cake dough and is prepared according to almost the same recipe. For the Bird's Milk cake, you need to prepare two layers of dough. For one layer you will need (for a mold with a diameter of more than 26 cm):

• 100 grams of sugar;
• 100 grams of melted butter;
• 2 eggs;
• 150 grams of sifted flour;
• vanillin to taste.

In order to prepare the cake, you must:

1. Beat the melted butter with sugar. In order for the butter to melt thoroughly and become soft, it must be pulled out of the refrigerator 2 hours before cooking. If you do not have two hours, you can cut the butter into very small pieces and leave it on the board for 10 minutes. During this time, it will have time to slightly thaw. Beat butter and sugar with a mixer at medium speed.
2. Add vanilla and eggs to the mass, beat until tender.
3. Pour the sifted flour, beat for 2-3 minutes, and then knead with a spoon until cooked.

The dough is ready! Now you need to put it with a spoon in and put it in an oven preheated to 230 degrees. Bake for 8-10 minutes.

Cake recipe "Bird's milk" according to GOST

After you have prepared the cakes, you can start cooking the Bird's Milk cake itself. The cake according to GOST is prepared for about 2 hours. In order to make a soufflé, you will need the following ingredients:

• 2 egg whites;
• 4 grams of agar-agar soaked in 150 ml of water;
• 450 grams of sugar;
• 1 teaspoon citric acid;
• 200 grams of oil;
• 150 grams of condensed milk (you can also use boiled);
• vanillin to taste.

It is extremely difficult to properly prepare a soufflé for the first time, because the "Bird's Milk" cake has many pitfalls. The classic recipe according to GOST involves soaking agar-agar, and then heating it to a certain temperature. To make a soufflé you need:

1. Beat butter and condensed milk, add vanilla.
2. Water with agar-agar must be left for several hours. Then, in a saucepan with a thick bottom, bring agar-agar with water to a boil, constantly stirring thoroughly with a spatula. Boil for a minute, then add all the sugar and start stirring. Over medium heat, bring sugar with water and agar to a boil, as soon as the mass doubles in size, remove from heat. If a thread is pulled behind the spatula, then the syrup is ready.
3. Leave syrup for 10-15 minutes.
4. Beat the whites in a deep bowl, add citric acid and beat for another 5 minutes.
5. Pour the syrup into the bowl in a thin stream, whisking constantly. After adding all the syrup, the mass should increase several times in volume. Beat the soufflé to a very dense state.
6. In the soufflé add whipped butter and condensed milk (step 1), beat for a few minutes.

Then in detachable form for the cake, put one cake. Pour half of the soufflé, put another cake on top, pour the second half of the soufflé. Put to solidify for several hours in the refrigerator "Bird's milk". Cake according to GOST is ready!

Recipe with gelatin

Cake "Bird's milk" according to GOST with gelatin is more popular today, since it is quite difficult to find agar-agar. But with gelatin, the cake is not at all like the one that was once prepared in the Prague restaurant. It's more like candy.

In order to make a cake with gelatin, you can use the recipe for agar, but replace it with 20 grams of gelatin. It is also worth soaking for several hours in 150 ml of water.

It should be borne in mind that a cake with gelatin freezes for several hours longer than with agar-agar.

Recipe with vodka

Cake "Bird's milk" according to GOST with vodka is not very popular today, but it turns out to be very tasty.

Soufflé Ingredients:

• skim cheese- 250 g;
• eggs - 3 pcs.;
• vanilla - to taste;
• Grated zest of 1 lemon;
• cherry vodka - 30 ml;
• sugar - 80 g;
• fresh cherries - 20 pcs.;

In order to prepare a soufflé, you must:

1. Beat fat-free cottage cheese, egg yolks, vanilla.
2. Pour in the grated lemon zest, and pour cherry vodka. Mix everything thoroughly.
3. Beat egg whites in another bowl, add sugar. Squirrels with sugar added a little at a time curd mass, beat thoroughly.
4. Remove pits from cherries. You can cut the cherries in half.
5. Pour the detachable form with the resulting soufflé, add cherries. Put in an oven preheated to 220 degrees for 25 minutes.

There is also such unusual recipe cake "Bird's milk". Cake according to GOST is ready! When serving, the soufflé can be topped with cherry or

Colored cake with three layers

Cake "Bird's milk" (GOST USSR) was originally a classic cake white color. Today, both confectioners and housewives are trying to change recipes and bring something new. For example, it has become fashionable to cook "Bird's milk" from three layers instead of two or one. To do this, use three different colors of soufflé. Cooked by classic recipe soufflé is laid out in three cups, gel is added to each food coloring. The cake turns out to be very interesting in appearance, and the taste hardly changes, except that the dough becomes a little more.

How to decorate

Chocolate icing most often decorated the cake "Bird's milk" in accordance with GOST. I didn’t know mastic, marzipan, or marshmallow. But today grocery and confectionery stores offer great amount jewelry for confectionery. Therefore, even home cake can look like a restaurant.

• Decoration with chocolate icing and marshmallows. Heat 190 ml of cream and sugar in a saucepan until the sugar is completely dissolved. Remove from heat, add pieces of dark or milk chocolate and then stir until the chocolate turns into liquid mass. Add 30-40 grams of butter, stir for a few more minutes. Leave the icing to cool for 5 minutes, pour the icing over the cake. Place in the fridge for 15 minutes and top with small marshmallows. Put in the refrigerator until completely solidified.

• Cake decoration with mastic. Mastic today is quite widely used in the confectionery business. After all, you can mold anything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled out quite thinly so that it does not spoil the taste of the cake), you will need about 400-700 grams. Mastic can be dyed with gel dye, or you can buy already colored. Cakes with this coating are usually decorated with edible glitter and sprinkles. In order to glue them, you need to use a special confectionery glue.

When decorating a cake, it is important to show imagination. You can get inspired by pictures from culinary magazines, books, etc.

Bird's milk cake - general principles and methods of preparation

old-timers of the former Soviet Union they remember this tradition very well - to bring from the capital of the Motherland a delicacy that was in short supply and very much in demand at that time - the Bird's Milk cake. It was impossible to "catch" it in grocery stores, as the saying goes, "in the afternoon with fire." The queues behind him on Novy and Stary Arbat lined up such that they blocked traffic, and they had to be deployed by police squads. And all because the cake patented by Vladimir Guralnik (the chef of the Prague restaurant) was produced in strictly limited quantities, as it was prepared from perishable products.

Of course, this can be considered as an excuse, because now it is sold in stores without a queue. But why should we shop cake if many homemade recipes are known. According to its technology, it is simply created in order to cook it on home cooking. In most recipes "Bird's milk" is made from beaten eggs like sweets with semi-airy mashmallow filling, known since the 30s of the last century. Poland was the first to produce them under the name ptasie mleczko. Cake "Bird's milk" has a special technology. At the very bottom there should be a layer of baking, but not shortbread dough and not biscuit.

The inventors experimented for a long time, and came to the conclusion that the best basis will become a cake-like dough. As for the soufflé, classic look didn't come right away either. They did it not on gelatin, but using agar-agar, which does not fold at a temperature of 117 degrees. With a scarce exotic addition, the cake becomes tender and melts in your mouth. In home recipes, it is quite possible to get by with gelatin and egg whites, the main thing is to get an airy soufflé. With the help of modern mixers and blenders, various mixtures can be whipped until the creamy mass really becomes the same as in bird's milk.

Bird's milk cake - product preparation

In any version of the cake, we need a certain amount of eggs, milk, cream, butter. Almost all recipes use gelatin - animal glue. It is obtained by digestion from defatted cartilage or veins. That is why the meat "jelly" freezes on its own, due to the natural presence in meat broth gelatin. Culinary gelatin is a well-swellable warm water plates or leaves (their thickness is only 2-3 mm). To quickly dissolve the gelatin, you need to carefully raise the temperature to 45 degrees, stirring the solution.

Cake pigeon's milk - best recipes

Recipe 1. Classic bird's milk with egg soufflé

By the way, "Bird's milk" has very few calories. This recipe, despite the festive look and magnificent forms, contains practically no cream. Making this cake is much easier than it might seem at first glance. See for yourself.

Ingredients:

Biscuit: 4 eggs; flour (1 cup), sugar.
Souffle: eggs (10 pcs), milk (1 cup), sugar (1 ½ cups), gelatin (bag), butter (200 grams), flour (1 spoon).

Cooking method

Pour the gelatin into a glass cold water. Cooking biscuit. Beat eggs with sugar, add flour and mix well. Line a greased pan with parchment paper, pour in the batter and bake for 30 minutes or less. Readiness is checked with a torch.

Soufflé: separate the yolks from the proteins and grind them with half the cooked sugar, add milk, mix with flour and put on water bath to bring to a boil. Cool the mixture and add soft butter into it, beat with a mixer. Gelatin is completely dissolved in water and stirred until the lumps disappear. Beat the whites with a mixer until fluffy foam, adding a pinch of salt. Add the second part of sugar, beat. Add gelatin and continue beating. Mix both masses and put in the refrigerator until thickened. We cut the finished chilled biscuit lengthwise into two parts. We lay the lower part on the bottom of the mold, spread the resulting soufflé on top, cover with the second part of the cake. Decorate the top with melted chocolate.

Did you have to tinker? But what a result! A real homemade cake "Bird's Milk" is an affordable, no longer scarce overeating.

Recipe 2. Bird's milk with semolina soufflé

In order to not feel semolina in the cream - there is little secret. You will definitely want to cook it again if you try at least once.

Ingredients: margarine (creamy, 100 g), vanillin, eggs (3 pcs), soda, slaked with vinegar, sugar (1 cup), cocoa (2 tablespoons), flour (1 cup).

Cream: butter (butter, 300 grams), vanillin, milk (2 tablespoons), sugar (1 cup).

Glaze: 4 tablespoons milk and sugar, half a glass of sugar.

Cooking method

Mix cocoa with sugar and vanilla, add margarine, water and put on slow fire. It is necessary to ensure that a homogeneous mass is obtained. In the cooled resulting mass, drive three eggs one at a time, stir thoroughly. Separately, mix the flour with slaked soda, add to the previous mass. We bake in the oven.

Cream.
And here is the promised secret: grind semolina in a coffee grinder until flour is obtained. Now no one will ever guess what the cream is made of. Boil semolina in milk until thickened. Separately, beat the butter with sugar, add vanillin and pour into porridge. Mix thoroughly. Place the cake in round shape with a side. We spread the resulting cream on top, put in the refrigerator until completely thickened.

Glaze.
Mix sugar with cocoa, add milk and bring to a boil, stirring. Let's add 1 tbsp. a spoonful of butter. Cool and pour over the cake. Let the cake dry completely.

Recipe 3: Bird's milk cake with curd soufflé

Ingredients: cottage cheese (300 grams), gelatin (30-40 gr.), sour cream (400-450 gr.), milk (1 cup), cocoa (4 tablespoons), sugar (1 cup), sugar (4 tablespoons ).

Cooking method

The cake will be formed from two parts - chocolate color and white. To prepare the chocolate layer, fill with water and leave to swell. Add 4 tablespoons of gelatin mixed with cocoa, heat until gelatin dissolves. Pour into a mold and leave to infuse for 25-35 minutes. White layer: pour gelatin with milk, let it dissolve. We rub the cottage cheese through a sieve, we get a pasty mixture, mix with sour cream, add cream, a glass of sugar. Beat the resulting paste until thick. We heat the gelatin with milk, mix with the milk mass with a mixer, cool (10-15 minutes). Pour into the mold on top of the first layer and put at least 2 hours in the refrigerator.

As a rule, the top of the cake is covered with chocolate icing. For a holiday or anniversary, you can make any drawings or inscriptions on the glaze. To do this, in a paper envelope, we collect powdered sugar and sprinkle it on the cake in the form of an ornament or letters.

This advice is taken from similar recipe sweets "bird's milk". In order for the filling to turn out with a more pronounced taste, gelatin can be soaked in fruit juice or compote. Used as filling concentrated milk whipped with a mixer into a thick foam.

AT Soviet times classic cake Bird's milk was in great demand, it was prepared according to the criteria of GOST, such pastries were not made at home. A culinary masterpiece was baked only in a certain amount, therefore it was a rare, scarce commodity, it belonged to the legendary cakes. There are many recipes for Bird's milk with vivid photos.

How to make Bird's milk cake

If you are going to cook a cake at home, you should take into account the features of its baking. A few tips on how to make Bird's milk at home:

1. The dough is prepared as for a cake.
2. It is necessary to beat the gelatin with eggs for a long time to achieve airiness.
3. The top of the cake is watered chocolate layer, you can make an inscription or a drawing with a cream.
4. To make the filling brighter in taste, gelatin must be soaked in juice or compote.

Souffle

The main components from which the air soufflé Bird's milk is made are gelatin and egg whites. Modern culinary experiments have led to the fact that the soufflé can be different types. Here are a few options for toppings for a cake called Bird's Milk:

• traditional from egg whites;
• dietary curd;
• creamy;
• cream soufflé;
• chocolate;
• fruity.

Glaze

Many cakes without icing look not so tasty and beautiful. A few tips for making chocolate icing for Bird's milk:

1. Its consistency should be similar to sour cream.
2. If the cake is too sweet, then lemon juice can be poured into the icing.
3. It will be softer if more oil is added.
4. To add color to the glaze, it is recommended to add food coloring.

How to decorate a bird's milk cake

You can decorate the prepared cake in any way, like others. culinary products. For this, for example, chocolate, icing, cream, fruit or cookies can be used. Each hostess can show creative abilities. Here are some options for decorating the cake:

• chocolate patterns;
• cookie decoration;
• fruit decor; to
• cream patterns.

Cake recipes Bird's milk

Sweet lovers can treat themselves to homemade cakes called "Bird's Milk". They are made with a filling in the form of a soufflé, custard or layers using semolina. To make a cake quickly and not forget anything, you need to prepare and measure all the ingredients in advance. Bird's milk will turn out beautiful, you will certainly want to save the photo in a family album.

According to GOST USSR

• Time: 50 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 360 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

Bird's milk according to GOST is a pastry that has been prepared based on product quality standards. Feature in the manufacture of cake - quick baking(only 10 minutes) high temperature at 230 degrees. Soufflé ingredients are divided into groups, mixed separately, and at the end of cooking everything is combined together. The cake has 4 layers.

Ingredients:

• butter - 300 g;
• granulated sugar- 560 g;
• flour - 140 g;
• eggs - 2 pcs.;
• egg white - 2 pcs.;
• citric acid - 2 pinches;
• gelatin - 2 tsp;
• condensed milk - 100 g;
• vanillin - 2 pcs.

Cooking method:

1. For biscuit cakes beat 100 g of butter and 100 g of sugar.
2. Break eggs, add flour, knead a thick mass.
3. Transfer the dough into a mold and send for 10 minutes in an oven heated to 230 degrees.
4. Soak gelatin, then heat it, stirring constantly, add sugar.
5. Add vanillin and condensed milk to the butter, beat until a fluffy mass is formed.
6. Proteins must be beaten separately, add citric acid and mix.
7. Pour in with care sugar syrup. Stir until the mixture is desired consistency. Add oil cream and beat everything with a mixer.
8. Assembling the cake: cakes and soufflés alternate. Then you need to place the pastries in the refrigerator for 3 hours (necessary for the soufflé to harden).

Grandma Emma's Recipe

• Time: 60 minutes.
• Servings Per Container: 6.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

In the recipe for Bird's milk from Grandma Emma a large number of calories, which is due to the use of products with a large energy value. For example, 7 eggs rich in protein are added to the cake. It is noteworthy that the proteins from them go to the souffle, and the yolks - to the biscuit dough. For rich taste condensed milk is added to the filling of Bird's milk, and citric acid is added to give sourness.

Ingredients:

• flour - 1 tbsp.;
• eggs - 7 pcs.;
• granulated sugar - 2 tbsp.;
• butter - 300 g;
• vanillin - 1 tsp;
• baking powder - 1 tsp;
• gelatin - 20 g;
• condensed milk - 250 g;
• citric acid - ¼ tsp;
• bitter chocolate - 150 g;
• cream - 180 g.

Cooking method:

1. To egg yolks add half a glass of sugar and vanillin, beat everything with a mixer, put 100 g of butter.
2. Place flour with baking powder in a bowl, then mix until smooth. Then add the yolks and knead the dough.
3. Bake in the mold for 15 minutes. The temperature should be 200 degrees.
4. Soak gelatin in water to swell.
5. For the soufflé, beat 170 g of butter strongly, pour in the condensed milk.
6. Gelatin needs to be heated by adding 125 g of sugar.
7. Beat the whites with a mixer, adding citric acid, vanillin and 125 g of sugar to them.
8. Then you need to slowly pour in the gelatin and the mass of the oil.
9. Assemble the cake, alternating layers and soufflés, and refrigerate.
10. For the glaze, pour the remaining sugar into the cream, heat it to dissolve.
11. Pour cream into a bowl with dark chocolate, put butter and mix.
12. Drizzle the cake with the mixture and refrigerate to set the frosting.

Cake Bird's milk from Yulia Vysotskaya

• Time: 40 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Bird's milk recipe at home with the minimum amount ingredients are offered by Julia Vysotskaya. Her pastries always turn out beautiful, the photo is often found in cookbooks. In this recipe, the cake confectioner uses a small amount of ingredients, focuses on the number of eggs - there are 10 of them. It turns out very tasty.

Ingredients:

• eggs - 10 pcs.;
• flour - 150 g;
• granulated sugar - 390 g;
• gelatin - 24 g;
• milk - 130 ml;
• butter - 180 g.

Cooking method:

1. Mix 4 eggs with 200 g of sugar, add 140 g of flour.
2. Pour the batter into the mold, then bake in the oven for 30 minutes.
3. Separate the yolks, add half the sugar, milk and flour to them, mix. Place mixture on fire to thicken. Cool under the lid.
4. Put the oil into the resulting mass and mix.
5. Dissolve gelatin in water and heat.
6. Beat egg whites until fluffy, slowly adding sugar.
7. Stirring, pour gelatin into proteins.
8. Add the cream to the mixture and mix until smooth.
9. Cut the biscuit lengthwise. Put half of the cake on a dish, pour a layer of soufflé, then place the second half. finished cake put in the refrigerator.

With agar-agar

• Time: 30 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 366 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

The bird's milk cake recipe may include the ingredient agar-agar. This substance is made from algae and is especially appreciated by confectioners. However, it quickly hardens, which complicates the process of making soufflé. It is necessary to quickly prepare all parts of the cake, and have time to quickly assemble the Bird's Milk dessert before the agar-agar completely hardens.

Ingredients:

• butter - 300 g;
• granulated sugar - 560 g;
• egg - 2 pcs.;
• flour - 110 g;
• baking powder - 0.5 tsp;
• agar-agar - 2 tsp;
• vanillin - 1 pinch;
• condensed milk - 100 g;
• lemon juice - 1 tbsp.

Cooking method:

1. Agar-agar is preferably soaked overnight.
2. Combine 100 g of melted butter with 100 g of sugar, beat for a long time -3-5 minutes.
3. Put the yolks, add flour, baking powder and knead the dough.
4. The dough must be divided into two parts and baked separately at 210 degrees.
5. For the filling, beat butter, condensed milk, vanillin.
6. Place the container with agar-agar on the stove, bring to a boil, then add sugar. When foam forms, turn it off.
7. Whisk egg whites with lemon juice until it is formed thick foam.
8. Pour the syrup into the egg whites.
9. Add cream, stir.
10. Assembly: Alternate cakes and soufflés. Then Bird's milk should solidify in the refrigerator.

with gelatin

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

You can make Bird's milk using a small amount of gelatin. This ingredient is more affordable than agar-agar: it is inexpensive and can be found in any store.. A definite plus is that it freezes slowly. This allows you to calmly assemble the cake from the prepared parts, without fear that the soufflé will quickly harden, and it will not be possible to give it the desired shape.

Ingredients:

• butter - 130 g;
• eggs - 3 pcs.;
• granulated sugar - 2 tbsp.
• flour - ¾ st.;
• sour cream - 3 tablespoons;
• soda - 1/3 tsp;
• cocoa powder - 2 tablespoons;
• gelatin - 1 tbsp;
• citric acid - 1 tbsp.

Cooking method:

1. Mix 100 g of butter with half a glass of sugar, add the yolks and slaked soda.
2. Add flour and knead. Put the dough into a mold, bake for half an hour, the fire should be medium.
3. Soak gelatin.
4. Put the container with gelatin on fire so that it dissolves.
5. Beat egg whites, add citric acid, sugar, continuing to mix.
6. Pour in protein cream gelatin.
7. For glaze, let sour cream boil with sugar, add cocoa and vanillin, cool and put butter.
8. Assembly: cake, then soufflé (spread in several stages according to the diameter of the cakes), top with a layer of chocolate icing.

With semolina

• Time: 40 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 388 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

Manka is a versatile ingredient. It often replaces flour. Thanks to semolina, you can achieve greater splendor of the filling. It turns out tender, porous and airy. This recipe no longer makes soufflé, which is typical for Bird's milk. Instead, they prepare a special mixture of milk, butter, semolina, sugar and lemon. It turns out sweet filling with a sour note.

Ingredients:

• eggs - 3 pcs.;
• butter - 250 g;
• granulated sugar - 1.5 tbsp.;
• cocoa - 2 tablespoons;
• flour - 0.5 tbsp.;
• baking powder - 1.5 tsp;
• salt - 1 sc.;
• lemon - 1 pc.;
• milk - 1.5 tbsp.;
• semolina - 1/3 tbsp.

Cooking method:

1. How to prepare the dough: mix with a mixer 100 g of butter, half a glass of sugar and salt, beat in the eggs.
2. Put flour, cocoa and baking powder into the dough and knead.
3. The cake should be baked for 20 minutes at a temperature of 200 degrees.
4. Cut the cooled cake lengthwise.
5. Boil the lemon for 1 minute to remove the bitterness from the zest.
6. Squeeze the pulp of the lemon, pass the peel through a meat grinder, then mix and chop them well in a blender.
7. Add sugar to milk, bring to a boil, add semolina, bring to readiness.
8. Ready semolina chop with a mixer, put lemon and oil.
9. Keep the cream in the refrigerator for 20 minutes.
10. Assembly: place the entire cream between two cakes.

With custard

• Time: 70 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 435 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

If someone doesn't like soufflé but wants to make Bird's milk, you can make it with custard. The cake will turn out to be more satisfying, nutritious and high-calorie. Its filling is slightly different in the method of preparation: custard must be cooked in a water bath. It takes longer, and more effort is expended, but it turns out very tasty.

Ingredients:

• eggs - 7 pcs.;
• butter - 250 g;
• granulated sugar - 350 g;
• flour - 150 g;
• vanilla sugar- 1 sachet;
• milk - ½ tbsp.;
• gelatin - 20 g;
• citric acid - ¼ tsp

Cooking method:

1. You need to mix the following components: 100 g of butter and sugar, 2 eggs, vanillin and flour. Knead the dough, place it in a mold with a diameter of 20-30 cm. Bake for 10 minutes.
2. Heat the soaked gelatin to dissolve all the crystals.
3. Beat the yolks with half a glass of sugar, add hot milk and cook in a water bath (it will come out like condensed milk in terms of density). So the custard base turned out.
4. Pour 250 g of sugar with boiling water and stir. Place on the stove, after boiling do not interfere.
5. The syrup should be viscous after 7-10 minutes.
6. Beat the whites with a mixer, add citric acid.
7. First pour in the syrup, and then the gelatin.
8. Beat the butter, then add to it custard base.
9. Assembly: put half of the cake along the diameter of the mold, pour cream on it, repeat again.

Without condensed milk

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 370 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: high.

If there is no condensed milk, then you can prepare a similar ingredient for Bird's milk yourself. This complicates the whole cooking process a little, but if you stick to the recipe, you can make the filling quickly. The main point is to cook the cream correctly, the taste and appearance cake. It is important to cook it in a water bath, so you get the desired result.

Ingredients:

• flour - 210 g;
• granulated sugar - 500 g;
• egg - 14 pcs.;
• gelatin - 40 g;
• milk - 1 tbsp.;
• butter - 400 g;
• vanilla sugar - 1 p.;
• water - 150 ml;
• dark chocolate(can be replaced with white chocolate) - 150 g.

Cooking method:

1. Make a biscuit from the following ingredients: 200 g flour, 4 eggs and 150 g sugar. Bake for 20-25 minutes.
2. Cut the finished cake lengthwise.
3. Separate the yolks and mix with a glass of sugar until fluffy foam.
4. Add flour, milk to the yolks, mix.
5. Place the mixture in a water bath, bring to the state of custard.
6. Beat 300 g of softened butter, adding cream.
7. Put vanilla and mix.
8. Soak the gelatin and then warm it up.
9. Proteins need to be beaten with a glass of sugar so that strong peaks appear.
10. Add gelatin to them, and then cream.
11. Assembly: place the cake in a detachable form, then the whole cream, and then the cake again.
12. Cook the glaze from pieces of chocolate and butter, cover the top and sides of the cake with it.

With chocolate biscuit

• Time: 60 minutes.
• Servings Per Container: 6.
• Calorie content of the dish: 440 kcal per 100 g.
• Purpose: dessert.
• Cuisine: Russian.
• Difficulty: medium.

Cocoa lovers can bake a cake home cooking in which there will be delicious chocolate cakes. Biscuit dough Bird's milk is prepared using cocoa powder. It is worth noting that the soufflé can be either regular, light, or chocolate, for which you will need to add chocolate when preparing the filling. Bird's milk will turn out unusual and tasty.

Ingredients:

• flour - 1 tbsp. l.;
• egg - 6 pcs.;
• starch - 1 tbsp;
• cocoa powder - 1 tbsp. l.;
• granulated sugar - 9 tablespoons;
• baking powder dough - 1 tsp;
• gelatin - 20 g;
• butter - 200 g;
• condensed milk - 200 g;
• water - 100 ml;
• dark chocolate - 150 g.

Cooking method:

1. Separate the yolks from the proteins, mix them with 3 tbsp. l. sugar, add flour, cocoa, starch, baking powder and pour a little vegetable oil.
2. Beat the mass with a mixer until a homogeneous consistency.
3. Bake the cake for 10 minutes in a baking dish at 180 degrees.
4. Pour gelatin with water.
5. Beat the butter, in the process add condensed milk.
6. Pour half the sugar into the gelatin and place on a slow fire.
7. Beat the whites, gradually adding sugar, stable peaks should form on the surface of the mixture.
8. Pour the gelatin into the proteins in a thin stream, add the butter cream.
9. Melt dark chocolate and add to gentle soufflé.
10. When collecting Bird's milk, you need to put a biscuit on a dish. All the filling is laid out on the cake. To solidify Bird's milk should be placed in the refrigerator for several hours.

Video

"Bird's milk" is one of the most delicious, tender and legendary cakes. His cream layer from an airy soufflé captivates from the first bite. No wonder the cake was so scarce and popular in the USSR! Meanwhile, it’s not at all difficult to make a Bird’s Milk cake at home, especially if there is a step-by-step recipe with a photo. The Gost’s recipe has long been declassified, and you can experiment with it: add to chocolate icing gelatin solution for a mirror shine, play a little with the proportions of the ingredients, the thickness of the cake and the amount of soufflé. Of course, the souffle deserves special attention. But there will be no problems with it either, since the soufflé is prepared on gelatin, and not on agar-agar. The proposed thickener is quite simple to use and even an inexperienced cook can handle the quick formation of the cake.

This solemn and spectacular cake is perfect for celebrating an anniversary. Treat yourself and your loved ones to wonderful moments of joint tea drinking and a worthy cake under the fabulous name "Bird's Milk".

Ingredients

for the test:

• yolks 3 pcs.
• butter 150 g
• sugar 150 g
• flour 220 g
• baking powder 1.5 tsp
• vanillin to taste

for the soufflé:

• proteins 3 pcs.
• gelatin (soufflé) 30 g
• sugar 500 g
• butter 250 g
• condensed milk 120 g
• water 10 tbsp. l.
• citric acid 1/3 tsp.
• vanillin to taste

for glaze:

• sour cream 100 g
• sugar 100 g
• cocoa 3 tbsp. l.
• butter 3 tbsp. l.
• gelatin 10 g
• water 4 tbsp. l.

How to make Bird's Milk Cake

1. Turn on the oven and set the temperature to 180 degrees. For the dough, beat soft butter until creamy. Add sugar and yolks to it. Beat the mass until the sugar dissolves.
2. 
   Pour the sifted flour, vanilla and baking powder into the dough. Beat the ingredients with air movements until smooth.
3. 
   Line a square cake pan parchment paper, lubricated with vegetable or butter. Smooth out the dough.
4. 
   Bake the cake until cooked at a temperature of 180 degrees, 30-35 minutes is enough. Finished cake take out with paper on the table and immediately cut around the edges, cutting off 1.5 cm from each side.
5. 
   Cool the crust completely. Make a soufflé while it cools. To do this, soak gelatin in 5 tablespoons of cold boiled water.
6. 
   Boil syrup from 400 g of sugar, 5 tablespoons of water and citric acid. The syrup is cooked for 10-12 minutes at a low boil. The finished syrup will turn slightly white and bubble, and a small sugary crust will form on the walls of the pan.
7. 
   Dissolve the soaked gelatin in a water bath (do not overheat the gelatin solution) and add it to the boiling syrup. Stop heating. The mass will foam and increase in volume.
8. 
   Beat the whites with the remaining 100 g of sugar and vanilla. The foam must be stable and dense.
9. 
   Butter, previously softened, rub with condensed milk into a tender mass.
10. 
    Pour the gelatin syrup into the whipped proteins in a thin stream. Beat the mass until cool. Add the cooled protein cream to the buttery part of the soufflé. stir finished soufflé to homogeneity.
11. 
    Cut the cooled cake into two horizontal parts, forming two identical layers for the cake. Put the first layer of the cake in the square shape in which it was baked. Don't forget to completely line the pan with cling film.
12. 
    Spread half of the soufflé over the cake tin. Pour another part into the free space along the edges of the cake. Cover the soufflé with the second layer of cake and fill the cake with the rest of the soufflé.
13. 
    Chill the cake in the freezer for 40-60 minutes. Prepare chocolate frosting. To do this, soak the gelatin in cold boiled water. Beat sour cream, melted butter and cocoa until smooth. Boil chocolate cream and boil it for 5 minutes at a low boil. Dissolve gelatin without boiling. Pour the gelatin solution into the chocolate icing and stop heating. Finished glaze stir gently and cool to 30-32 degrees.
14. 
    Remove the cake from the mold and fill with frosting. Decorate the top with chocolate chips or a pattern.