Souffle bird milk from 10 eggs. Soufflé "Bird's milk" with gelatin, cottage cheese, chocolate, semolina

06.11.2019 Vegetable dishes

Today I am fulfilling my first order - I am sharing with you the recipe for the classic cake Bird's milk in accordance with GOST. Incidentally, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turned out, there is nothing difficult in preparing this delicious cake with a crisp white soufflé, thin muffin cakes and chocolate icing. By adhering to the recipe, you, too, can easily repeat the process and sincerely enjoy the desired result.

I will not delve into the history of this famous and popular (and to this day, by the way) cake for a long time. I'd rather tell you a little about the essence of its preparation. Today you can find a variety of recipes for the Bird's milk cake - it is prepared even on semolina, while some cooks use gelatin instead of agar-agar, add a huge amount of chicken eggs. The cakes, which in the original are prepared on butter-whipped (muffin) dough, are replaced with a biscuit.

Meanwhile, the composition of a real Bird's milk cake should be a snow-white soufflé, which is made on the basis of well-beaten egg whites, brewed with hot syrup on agar-agar. A cream of butter and sweet condensed milk is also added there - it is he who makes the soufflé creamy and tender.

To make the Bird's milk cake according to GOST and you get it the first time, I deliberately made a very large (40 pieces) number of steps. Do not be alarmed - it will be easier and easier when you can clearly see and read everything in detail. I almost forgot to say something else: this cake uses just a huge amount of sugar - 560 grams. If you want, you can try to shorten it, but frankly, I have not tried and will not even try. Yes, the finished cake (weighing about 1 kg 400 grams) turns out to be sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprisingly, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Cake dough:

Souffle:

Chocolate glaze:

Cooking a dish step by step with a photo:

The recipe for the classic Bird's milk cake includes quite affordable ingredients (well, if only there may be problems with the agar in the acquisition). For the cakes, take premium wheat flour, two large chicken eggs (I have 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). For the soufflé, we need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if your eggs are small, take 3 proteins, you won't be mistaken), drinking water, butter, condensed milk with sugar, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, prepare the chocolate glaze using dark chocolate and butter. 75 grams of chocolate is enough to cover, but I used 90 grams to paint the patterns further.

So, we will divide the whole process of making this delicious homemade cake into several stages. First, bake the cakes, then make a soufflé and, finally, fill the finished cake with chocolate icing. First of all, you need to soak 4 grams of agar agar in 160 milliliters of cold water (these are 2 teaspoons without a slide, that is, under the knife). The original needs 140 milliliters of water, but I added another 20 milliliters to lighten the cake a little. Leave the soaked agar on the table for about an hour.

In the meantime, we will prepare two sheets of parchment paper, on which we will draw a circle around the diameter of the baking dish with a pencil. I have 20 centimeters, but you can take more - then the cake will be wider, but lower. We will bake the cakes on these sheets, just do not forget to turn them over so that the drawing is on the other side.

Now let's start preparing the dough for our Bird, while in the process you can immediately turn on the oven to warm up to 200 degrees (the dough is done very quickly). To do this, put 100 grams of softened butter in a suitable dish (take it out of the refrigerator literally in an hour and a half).

Beat everything with a mixer or a whisk for a few minutes, so that the butter and sugar turn into almost a cream. Then, one at a time, mix the chicken eggs into the butter base, continuing to beat.

When a homogeneous mixture is obtained, pour 140 grams of sifted premium wheat flour. It remains only to stir it in to get a homogeneous dough.

In consistency, such a dough resembles a muffin dough (which, in fact, it is). It keeps its shape perfectly, does not spread - like thick sour cream.

Smear the dough along the diameter of the drawn circle (you may not reach the edge a little, since the dough will creep a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cakes will look prettier in the finished cake.

Bake the cakes alternately at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.

Cut the still warm cakes with a knife along the lines that we have drawn in advance with a pencil. Here is a small nuance: if you want the cakes to peep out of the soufflé (from the side) in the finished bird's milk cake, cut exactly along the lines. If you prefer not to see them (only a snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise what to do with the scraps - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).

Next, we move on to preparing a soufflé for the cake. To do this, first we will make an butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk there.

Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. 4-5 minutes will be enough to beat - let him wait for his turn on the table.

We remember that agar-agar was soaked. We put the saucepan over medium heat and, stirring occasionally, let the liquid boil.

Now we immediately fill in all 460 grams of sugar - only when the agar-agar is completely dissolved, otherwise the soufflé may not solidify. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.

We are waiting for the sugar to disperse completely, let the mixture boil, stirring constantly. Now it's important not to miscalculate and cook the right sugar syrup. To do this, you can use a cooking thermometer and cook the syrup until it reaches 110 degrees. I don't have such a device, so I learned how to determine readiness by eye. Boil the syrup on a fire slightly below average for 8-9 minutes after it boils (already with sugar).

A test for readiness can be a thin thread that stretches for a spoon when you pick it up from the syrup. Or a soft ball: stir a drop of hot syrup into a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you need its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).

We begin to beat them at a low speed, and when the proteins become cloudy and a light foam forms (after about 30 seconds), pour a teaspoon of lemon juice (or put 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the mixer speed to maximum and achieve the splendor of the proteins. The mass should keep its shape well and not move (as for meringues).

Gradually, you will see how the mass will be strongly compacted and will increase well in volume. In consistency, it resembles the base for homemade marshmallows - just as thick and stable.

Without stopping the mixer (I stop it only to have time to take a photo), in parts we introduce oil cream into the protein base. Only you need to intervene it quickly and at the lowest speed.

As soon as you see that all the cream has intervened, stop whisking immediately. The fact is that further the soufflé will thicken and it will be difficult to put it into a mold. In this case, the mass flows lazily from the rim in a wide ribbon.

It turns out a very decent amount of a delicious creamy protein base for the Bird's milk cake. We work quickly, as it will start to cool down rapidly (agar stabilizes already at 40 degrees).

Fill the cake with half of the souffle mass. If you interrupt it, you will not pour it, but spread it with a spoon because of the density.

Fill the cake with the second half of the souffle mass. At the end, it will already begin to thicken and may not lie quite evenly.

To do this, quickly rotate the form with both hands, without lifting it from the table. The soufflé is leveled under its own weight. We put the cake mold in the refrigerator so that the top of the soufflé grabs and is not sticky. I spent the cake in the cold for about half an hour - the souffle had time to grab so that it could be covered with chocolate icing. If you are not in a hurry, let the workpiece cool down well (a couple of hours is enough).

The French are known to be gourmet cooks. So the world famous culinary delight called "bird's milk" owes its origin to the culinary experts of this country. It is not for nothing that whipped yolks and whites with granulated sugar or powdered received a similar name: bird's milk means something invisible, weightless, airy - this is how a real soufflé should be.

There is also a mythological version of the origin of the name: in ancient times, evil beauties sent their suitors to get bird's milk, and they died in impenetrable forests without a chance to get a strange product.

Origin of soufflé bird milk

The first soufflé was made in France, but sweets, which were produced in Poland at the beginning of the 20th century, brought wide popularity to it. And in the late 70s, the confectioners of the famous Moscow restaurant "Prague" presented for the first time a light airy cake with an unusual name. By the way, in Soviet times, there was another version of the name soufflé: sweets and cakes were so scarce that they were considered a symbol of something extremely rare - just like milk from birds.

However, over time, the production of a delicate delicacy acquired a large-scale character, and it became possible to make bird's milk soufflé ourselves (the recipe will be described below). To taste, such a soufflé will not differ from the purchased one.

The recipe for the classic bird's milk

To make a bird's milk soufflé at home, it's best to start with a classic recipe.

Ingredients:

medium-sized chicken eggs - 5 pcs.;
condensed milk - can;
butter (slightly salted butter) - 300 g;
sugar - about 300 g;
gelatin powder - 15 g;
vanilla sugar - 15 g;
lemon acid.

To make a delicious bird's milk soufflé, a recipe with a photo will help you do everything consistently and correctly.

Preparation:

How to make a soufflé crème brulee bird milk?

To please yourself and your family with a delicious soufflé, pay attention to the bird's milk creme brulee dessert.

Ingredients:

heavy cream;
boiled condensed milk;
egg whites - 5 pcs.;
granulated sugar - 100 g;
gelatin powder - 15 g;
vanilla sugar.

Preparation:

According to the instructions on the pack, soak the gelatin powder and let it swell.
Beat the whites, gradually adding granulated sugar to them (preferably one spoonful).
Knead the cream with a whisk and gradually add condensed milk into them, without ceasing to beat.
We heat the swollen gelatin in the microwave and pour it into the meringue of proteins with sugar.
Stir the whipped cream with the meringue, adding the vanilla sugar.
Beat everything again, pour it into a special form.
We put in the refrigerator until it solidifies completely.
You can serve dessert with cream or chocolate.

Bird's milk chocolate souffle recipe

Fans of airy desserts will surely appreciate the bird's milk chocolate soufflé, the recipe for which is easy to make.

Ingredients:

whites of 10 eggs;
250 g sugar;
lemon acid;
chocolate (standard size bar);
gelatin - about 15 g;
butter (lightly salted butter) - 80 g.

To make a quality chocolate dessert, follow the instructions strictly.

Preparation:

Whisk the whites with the powdered sugar.
Add a pinch of citric acid. Continue whisking for a few more minutes.
Mix gelatin with water, let it acquire the desired consistency. It will take 10-15 minutes.
Pour the gelatin into the whites in a thin stream, mix.
Melt the chocolate, mix it with butter, let cool.
Pour the whipped egg whites into tins, add the chocolate and butter to them.
Put the soufflé in the refrigerator for two hours.
Garnish with canned or fresh fruit before serving.

A classic gourmet dessert suitable for any occasion is the cake. There are hundreds of cooking options for this sweet dish, for every taste. But one of the most beloved and popular cakes can be considered bird's milk.

If you want to surprise your guests with a gorgeous dessert, do not rush to buy it in the store. Bird's milk souffle cake is quite capable of making at home.

Ingredients:

3 slices of butter (50 g are needed for the dough, 200 g are needed for making soufflé, leave 45 g for the glaze);
60 g icing sugar;
2 squirrels;
5 eggs;
130 g sifted white flour;
150 g of condensed milk;
450 g sugar;
a pinch of citric acid;
80 g of dark chocolate;
dessert spoon of agar-agar (extract of red and brown algae, which is used instead of gelatin to thicken the soufflé faster).

Preparation:

Whisk butter, icing sugar and vanilla.
Beat the egg into the resulting mass.
Add flour and knead the dough. It shouldn't be too liquid.
Line a baking surface with parchment paper and spread the dough over it.
Place the crust in an oven preheated to 215 degrees.
The baking time is 15 minutes. The cake should not be too brown.
Whip butter for soufflé with condensed milk.
Boil agar-agar soaked in warm water, place it on the stove and boil for a couple of minutes.
Add sugar, boil until foam forms. Turn off if agar agar becomes stringy.
Beat the whites in a bowl, add citric acid to them.
To check the readiness of the protein mousse, turn the bowl over: if the mass does not fall out, the proteins are ready.
Add oil mixed with condensed milk and agar-agar syrup to the mousse.
Place the crust in a deep square shape and pour the soufflé over it.
Leave the cake in the freezer for 20 minutes.
Meanwhile, melt the butter and chocolate and stir well.
Pour the cake and send it back to the freezer for 10 minutes.
Gently remove the cake from the mold and garnish with fruit.

You can also make a tiered dish. To do this, bake three cakes, and it is better to make the middle one thinner - this way the cake will not be dry.

You can serve bird milk cake with fresh or frozen fruit or sprinkle with pastry crumbs. You can also garnish the soufflé with mint leaves.

Soufflé is a unique dessert that can be served with any kind of berries and fruits. It all depends on your preferences and the time of year in which you cook it.

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

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

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

The whites are separated from the yolks and beat them with a mixer until a dense foam is obtained, then, without stopping whipping, sugar is gradually introduced. To keep the soufflé in shape, gelatin is added to it. It is pre-soaked and, when it swells, is introduced into the protein foam. Stir and pour into prepared mold. When the soufflé hardens, pour melted chocolate over it. By the same principle, soufflé is prepared with cream, cottage cheese and sour cream. For aroma, vanilla, citrus zest or cinnamon are added to it. To diversify the soufflé, pieces of jelly or fruit are added to it. The soufflé will look more spectacular if it is made in several layers of different colors. Fruit or vegetable juices are used as natural colorants.

Recipe 1. "Bird's milk" soufflé with gelatin

Ingredients

eight egg whites;

a glass of cold water;

two glasses of granulated sugar;

20 g gelatin;

20 g lemon juice.

Cooking method

1. Pour the gelatin into a deep bowl, fill it with water and leave to swell for 20 minutes.

2. Place the cooled egg whites in a bowl, add sugar to them and beat until a thick white foam is obtained.

3. Put the dishes with the swollen gelatin on low heat and heat until it dissolves completely.

4. Add melted gelatin to the protein mass, mix gently and transfer to the mold. Send it to the refrigerator and leave it there until it solidifies.

Recipe 2. "Bird's milk" soufflé with gelatin and condensed milk

Ingredients

five chicken eggs;

15 g vanilla sugar;

a can of condensed milk;

15 g gelatin powder;

300 g lightly salted butter;

300 g granulated sugar;

2 g citric acid.

Cooking method

1. Place the gelatin in a deep bowl and cover with water. Stir and leave to swell for half an hour. After the allotted time, drain the remaining liquid, and add sugar to the swollen gelatin. Put the resulting mixture in a water bath and heat until the sugar and gelatin are completely dissolved.

2. Separate the whites from the yolks and place them in a suitable bowl. Beat until thick foam forms. Without stopping whisking, add a warm gelatin mixture to the whites.

3. In a separate bowl, whisk soft butter, gradually adding the condensed milk.

4. Combine butter with whipped egg whites, add citric acid. Beat with a mixer at low speed. Put the resulting mass in a mold and refrigerate until it solidifies. Garnish with melted chocolate or fruit before serving.

Recipe 3. Cottage cheese soufflé "Bird's milk" with gelatin

Ingredients

instant gelatin - sachet;

unsalted curd cheese - half a kilogram;

sugar - ten tablespoons;

heavy cream - a glass.

Cooking method

1. Whip the cream until stiff. Without stopping whisking, add all the sugar to the resulting foam, adding it gradually.

2. Soak the gelatin following the instructions on the package.

3. Place the curd cheese in the whipped cream and continue to beat with a mixer at low speed.

4. Add the dissolved gelatin to the creamy curd mass and mix gently. Transfer soufflé to a shallow mold, flatten and refrigerate. You can decorate the finished soufflé with pieces of fruit, grated chocolate or berries.

Recipe 4. Soufflé "Bird's milk" creme brulee

Ingredients

vanilla sugar;

fat cream;

15 g gelatin powder;

boiled condensed;

100 g granulated sugar;

five egg whites.

Cooking method

1. Soak gelatin powder according to package directions and leave to swell.

2. Beat the cooled egg whites, adding sugar on a spoon.

3. Beat the cream with a whisk, gradually adding the condensed milk.

4. Place the swollen gelatin in the microwave and melt. Pour it in a thin stream into the protein mass.

5. Combine the creamy mass with the protein mass, add the vanilla sugar and stir. Pour into a mold and refrigerate. Serve the frozen soufflé, drizzle with chocolate.

Recipe 5. "Bird's milk" soufflé with semolina

Ingredients

3 g of baking soda;

half a package of butter;

200 g granulated sugar;

three eggs;

20 g cocoa powder;

200 g flour.

1 ? packaging of butter;

200 g sugar;

half a liter of cow's milk;

120 g semolina.

10 g butter;

50 ml of cow's milk;

half a glass of sugar;

50 g cocoa powder.

Cooking method

1. Combine sugar with vanilla and cocoa. Add soft butter, stir and put on low heat. Keep stirring constantly until smooth. Do not bring the mixture to a boil! Cool the resulting mixture.

2. Add eggs one at a time, whisking constantly. Mix flour with baking soda and gradually add it to the egg-oil mixture, stirring occasionally. Pour the dough onto a baking sheet and bake at 200 degrees.

3. Pour semolina into a coffee grinder and grind until flour. Pour the semolina flour with milk and cook until thickened. Cool it down. Add the butter / sugar mixture and mix well.

4. Make beads around the cake base out of parchment. Place the semolina soufflé on the crust and refrigerate. Soak until completely solidified.

5. Combine sugar with cocoa. Pour in milk and stir. Put on low heat and bring to a boil. Add oil, stir and cool slightly. Pour the chocolate icing over the soufflé.

Recipe 6. Two-layer soufflé "Bird's milk" on sour cream

Ingredients

sour cream - 900 g;

cocoa powder - 100 g;

cream - 400 g;

gelatin - two sachets;

sugar - 1? Art .;

water - 30 g.

Chocolate layer

gelatin - four sachets;

milk is a glass.

Cooking method

1. Soak four bags of gelatin in a glass of milk. Stir and leave to swell. Place the container of gelatin in a water bath and melt it. Pour the milk / gelatin mixture into the mold and wait for it to harden.

2. Mix water with cocoa and two gelatin sachets. Leave to swell for half an hour.

3. Whip the cream into a dense foam. Add sugar gradually and add sour cream. Beat for a few more minutes at low speed.

4. Warm water with gelatin in a water bath until dissolved. Do not boil! Add to the creamy mixture and stir. Pour the resulting mixture over the hardened layer. Decorate with chocolate chips and refrigerate until hardened.

Recipe 7. Portioned soufflé "Bird's milk"

Ingredients

20% cream - a glass;

nuts - 20 g;

condensed milk - can;

chocolate - 50 g;

skim milk - half a glass;

gelatin - 15 g;

sweet curd - 150 g.

Cooking method

1. Pour gelatin with warm milk, stir and leave to swell.

2. Pour the cream into a saucepan, add the condensed milk and heat over medium heat. Boil. Twist the heat and simmer for about a minute. Remove the cream from the heat and add the gelatin immediately. Stir and cool.

3. When the creamy mixture has cooled, add the curd to it and beat with a mixer for ten minutes.

4. Pour the mixture into a mold and leave in the refrigerator for two hours. Cut the frozen soufflé into pieces and pour over the melted chocolate. Sprinkle with crushed nuts on top.

Recipe 8. Striped Bird's Milk soufflé

Ingredients

gelatin - 30 g;

four egg whites;

sugar - 50 g;

milk - two glasses;

cocoa powder - 50 g;

powdered sugar - a glass;

juice of half a lemon.

Cooking method

1. Soak ten grams of gelatin for the chocolate layer in a bowl. Soak the remaining gelatin for the white layer in a separate bowl.

2. Beat the cooled egg whites into a dense foam with a mixer. Add powdered sugar in small portions without stopping whipping. Add gelatin to the protein mass for a white layer. Stir.

3. Cook ordinary cocoa from milk, sugar and cocoa powder, just cook it longer than usual so that it thickens slightly. Introduce swollen gelatin into it. Pour half of the mixture into a mold and refrigerate. When the chocolate layer "grabs", put the protein mass on it and send it back to the refrigerator. After a quarter of an hour, remove the soufflé from the refrigerator and add the remaining chocolate mixture.

4. Take the soufflé dish out of the refrigerator, put it in hot water for a few seconds and turn it over onto a plate. You can decorate the dessert with fruit pieces, chocolate chips, or nuts.

Bird's Milk Souffle - Tips and Tricks

The soufflé will be softer if the gelatin is replaced with agar-agar. You can get it at your local drugstore or spice department.

Sugar is quite difficult to dissolve in protein or creamy mass, so it is recommended to replace it with powder.

You can soak gelatin not only in water or milk, but also in compote or fruit juice.

For icing, it is better to use natural dark chocolate.

The biscuit here is the most ordinary: divide 4 eggs into whites and yolks. Beat the whites, gradually adding sugar. until peaks, beat the yolks, pour into the whites and add 1 cup of flour mixed with 1 tablespoon of baking powder, stir gently from bottom to top. Bake over medium heat for 30 minutes. Cool the finished biscuit and cut into two layers.
The main thing in this cake is CREAM! He is absolutely extraordinary!
So let's get started. The cream is made in three stages.
Stage FIRST. Pour gelatin with warm water.
Separate the yolks from the proteins (put the whites in the refrigerator for now).
In a small saucepan, beat the yolks with 1 cup sugar until fluffy white. Pour in milk, add flour and stir.

Place a saucepan in a water bath and, stirring, bring the cream until bubbles appear. It will greatly increase in volume.

In fact, we cooked custard with you. Cool the mass, stirring occasionally so as not to formed film. I put it in a bowl of cold water, so to speak, to speed up the process.

Stage TWO. Beat the butter, softened to room temperature, gradually, on a spoon, adding the custard. This will require another saucepan, slightly larger than the first. Add vanilla sugar or vanillin and stir.

Old-timers of the former Soviet Union remember this tradition very well - to bring from the capital of the Motherland a delicacy that was in short supply and in great 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 for him on Novy and Stary Arbat lined up such that they blocked traffic, and they had to be turned around by police squads. And all because the cake patented by Vladimir Guralnik (the chef of the Prague restaurant) was produced in strictly limited quantities, since it was prepared from perishable products.

Of course, this can be seen as an excuse, because now it is sold in stores completely out of line. But why do we need a store cake if we know a lot of homemade recipes. According to its technology, it is simply created in order to to cook in the home kitchen. In most of the recipes, "Bird's Milk" is made from beaten eggs like sweets with a semi-airy mashmallow filling, known since the 30s of the last century. Poland was the first to start producing them under the name ptasie mleczko. Bird's milk cake has a special technology. At the very bottom, there should be a layer of baked goods, but not shortcrust pastry or biscuit.

The inventors experimented for a long time, and came to the conclusion that the best base would be a dough similar to a cupcake. As for the soufflé, they did not immediately come to the classic look. It was made not on gelatin, but using agar-agar, which does not fold when temperature 117 degrees. With a scarce exotic addition, the cake becomes tender and melts in the mouth. In homemade 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, you can whip various mixtures until the creamy mass really becomes the same as in bird's milk.

In any options for making a 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 "jellied meat" freezes by itself, due to the natural presence of gelatin in the meat broth. Culinary gelatin is good swelling in warm water, plates or leaves (their thickness is only 2-3 mm). To quickly dissolve gelatin, you need to carefully raise the temperature to 45 degrees, stirring the solution.

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

Sponge cake: 4 eggs; flour (1 glass), sugar.
Soufflé: eggs (10 pcs), milk (1 cup), sugar (1 ½ cup), gelatin (bag), butter (200 grams), flour (1 spoon).

Fill the gelatin with a glass of cold water. Cooking a biscuit. Beat eggs with sugar, add flour and mix well. Line the oiled form with parchment, pour out the dough and bake for 30 minutes or less. We check the readiness 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 in a water bath to thicken. Cool the mixture and add soft butter to it, beat with a mixer. Dissolve gelatin completely in water and stir until the lumps disappear. Beat the whites with a mixer until fluffy, adding a pinch of salt. Add the second part of sugar, beat. Add the gelatin and continue whisking. Mix both masses and refrigerate until thickened. Cut the finished chilled biscuit lengthwise into two parts. We put the lower part on the bottom of the form, lay out the resulting soufflé on top, cover with the second part of the cake. We decorate the top melted chocolate.

Did you have to tinker? But what a result! A real homemade bird's milk cake is an affordable, no longer scarce delicacy.

So that the semolina is not felt in the cream - there is a little secret. You will definitely want to cook it again if you try it at least once.

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

Mix cocoa with sugar and vanilla, add margarine, water and put on low heat. It must be ensured that turned out homogeneous mass. Drive three eggs into the cooled resulting mass, one at a time, stir thoroughly. Separately mix flour with slaked soda, add to the previous mass. We bake in the oven.

Cream.
And here is the promised secret: we grind semolina on a coffee grinder until flour is obtained. Now no one will ever guess what the cream is made of. Let's cook semolina in milk until thickening... Beat the butter and sugar separately, add the vanillin and pour into the porridge. Stir thoroughly. Place the cake in a round shape with a side. We spread the resulting cream on top, put in fridge until it thickens completely.

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

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

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

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

This tip comes from a similar recipe for bird's milk candies. In order to make the filling with a more pronounced taste, gelatin can be soaked in fruit juice or compote. Concentrated milk is used as filling, whipped with a mixer into a thick foam.

You must remember in what awe the Soviet people felt from the phrase "Bird's milk" alone. At that time, getting such a cake was not much easier than finding the mythical milk of a bird of paradise.

Everything was forgiven to the husband who brought home such a cake. Wives who knew how to cook Bird's milk were carried on their hands. Still would! The recipe was kept in secret.

People of the older generation remember these times well, while the younger ones may wonder what is it about this cake, for which people were ready to stand in queues for hours?

But once you feel how a delicate soufflé melts in your mouth, how it perfectly combines with a thin biscuit and chocolate icing, and it becomes clear, here it is - a real heavenly delight!

In this article, we offer you several different recipes for everyone's favorite cake. But first, a few general recommendations:

To make a cake, in addition to all the necessary ingredients, you will need a mixer and a split baking dish. In it, you will not only bake a biscuit, but also collect the finished cake.
Most often, bird's milk is poured with chocolate icing, but if you are preparing a cake for the holiday, you can decorate it with mastic and marzipan figurines.

Cake recipe Bird's milk with gelatin

To make Bird's Milk using this recipe, in addition to the required ingredients, you will need a mixer and a split baking dish.

If you want the soufflé to have a brighter taste, you can soak the gelatin not in plain water, but in berry or fruit juice.

Ingredients for the biscuit

Butter - 100 gr.
Sugar - 100 gr.
Egg - 1 pc.
Flour - 150 gr.
Vanillin - 1 pinch

1. Remove the butter from the refrigerator in advance. When it's warm and soft enough, beat the butter and sugar until white. Add vanillin and egg and beat again with a mixer.
2. Add flour in small portions and knead the dough. With a simple pencil, trace the shape by drawing two circular paths on baking paper. Divide the dough in half and spread a thin layer evenly over the diameter of the circles.
3. Bake the cakes in a well-heated oven at a temperature of 230 degrees for 10-12 minutes. Before assembling the cake, the cakes must cool completely.

Ingredients for soufflé

Protein - 2 pcs.
Sugar - 310 gr
Butter - 180 gr
Lemon acid - Half teaspoon
Gelatin - 20 gr
Condensed milk - 100 gr
Vanillin - a pinch
Water - 130 ml

4. Fill the gelatin with cold water and forget about it for 20-30 minutes.
5. Whip butter with condensed milk.
6. In a small saucepan, combine water and sugar. Bring to a boil and simmer, stirring constantly, for about 5 minutes.
7. Whisk the egg whites with citric acid and vanilla, without turning off the mixer, pour in the hot sugar syrup in a thin stream.
8. Heat the gelatin in a water bath and cook until the grains are completely dissolved. Let it cool slightly.
9. Gently, using a spatula, transfer the whipped egg whites to the butter, stir and add the gelatin. To make the soufflé smooth and fluffy, beat it well with a mixer at low speed.
10. To assemble the cake, place the first crust on the bottom of the mold and pour half of the soufflé over it, cover with the second crust and pour in the remaining soufflé. Refrigerate the cake for at least three hours.

Glaze ingredients

Chocolate - 100 g
Cream - 100 ml

11. Chocolate icing for the cake Bird's milk is very easy to prepare. It is necessary to melt the chocolate in the cream, stir and distribute the icing over the entire surface of the cake.
12. Now it again needs to be put into the refrigerator for six hours, and best of all - overnight. Decorate the finished cake with fresh berries.

Homemade cake Bird's milk with semolina

For those who do not like gelatin and consider it unhealthy, we suggest trying to bake Bird's milk with semolina.

Ingredients for the biscuit

Flour - 1 glass
Sugar - 1 glass
Eggs - 3 pcs.
Baking dough - 1 teaspoon

1. Melt the butter on the stove or in the microwave, mix with a glass of sugar.
2. Beat eggs, pour them into a dish with butter, stir and gradually add flour mixed with baking powder in small portions.
3. Preheat oven to 180 degrees. From the resulting dough, bake two cakes of the same size. The baking time is 35-40 minutes.
4. Cool the finished cakes and cut them in half.

Ingredients for soufflé

Butter - 250 gr
Sugar - 1.5 cups
Milk - 0.5 liters
Semolina - 4 glasses
Lemon - 1 piece

5. Boil the milk and without turning off the heat, pour semolina into it in a thin stream. Cook for 2-3 minutes, stirring constantly. Remove the porridge from the stove and let cool.
6. In a separate bowl, grind the butter and sugar.
7.Use a grater to remove the zest from the lemon. Add it and lemon juice to the semolina, stir. Combine whipped butter with semolina and beat with a mixer until smooth. Put the mixture in the refrigerator for 30-40 minutes.

Glaze ingredients

Cocoa powder - 3 tablespoons
Milk - 3 tablespoons
Sugar - 2 tablespoons
Butter - 50 gr

8. Icing for the cake Bird's milk is very easy to prepare. It is necessary to mix cocoa and sugar in a small saucepan, pour in milk, add butter. stir and put on low heat. Once the mixture has boiled, you can turn off the stove and start assembling the cake.
9. It is better to collect the cake in the form in which you baked the cakes. Place the first cake on the bottom, with a thick layer of soufflé on top. Then again cake-souffle, cake-souffle. The top layer is biscuit, you do not need to spread the cream on it.
10. Pour icing on top of the cake, distribute it over the entire surface. We put the cake in the refrigerator for at least three hours.

Bird's milk - recipe with starch

Cake ingredients

Flour - 1 glass
Eggs - 4 pcs.
Sugar - 1 glass
Vanilla sugar

1. Beat eggs with sugar, add vanillin. Add flour in small portions, sifting it through a sieve. Knead the dough. make sure there are no lumps left in it.
2. Grease a baking sheet or baking dish with oil, preheat the oven to 180 degrees. Pour the dough onto a baking sheet, flatten and bake until golden brown (about 10-15 minutes). Remove the finished biscuit from the oven, cool and cut into two cakes of the same shape.

Ingredients for soufflé

Eggs - 10 pcs.
Milk - 1 glass
Potato starch - 1 tablespoon
Granulated sugar - 2 cups
Gelatin - 40 gr
Vanilla sugar - 3 teaspoons
Butter - 300 gr

3. Separate the yolks from the whites. Mash the yolks with a glass of sugar until white, add the vanilla sugar and gradually add the milk. Add starch diluted in one tablespoon of water to the mixture. Beat the mixture well with a mixer and heat in a water bath until it begins to thicken. Then use a mixer to beat in the softened butter at medium speed.
4. Soak the gelatin in 150 ml of water and let it sit for about 20 minutes. When the granules are swollen, heat the gelatin in a water bath until completely dissolved.
5. Whisk the whites, gradually adding the remaining sugar. After they increase at least three times, pour in a thin stream of gelatin. Stir and combine the protein mixture with the yolk. Beat with a mixer on low speed until smooth.

Glaze ingredients

Dark chocolate - 200 gr
Butter 50 gr

6. As in the previous recipes, it is most convenient to assemble the cake in a split form. Place the first crust on the bottom, pour the soufflé over it and cover with the second crust. Put the cake in the refrigerator for 20 minutes so that the soufflé has time to harden a little.
7. Melt the chocolate, add the butter, stir until smooth, and pour the icing over the cake. Put it back in the refrigerator for 3-6 hours.

Bird's milk - a classic recipe

And finally, the classic recipe for the bird's milk cake. To prepare it, you will need agar-agar - the very ingredient that was not available to housewives of the Soviet era. But these days, you can buy it in the online store.

Cake ingredients

Butter - 100 gr
Eggs - 2 pcs.
Sugar - 100 gr
Flour - 140 gr
Vanillin

1. Mash the butter, sugar and vanilla, add eggs one at a time. Beat the mixture until the sugar is completely dissolved. Gradually add flour in small portions and knead the dough.
2. Preheat oven to 220 degrees. Place half of the dough in a baking dish, spread it evenly over the entire surface of the dish and flatten. Bake for 10 minutes. When the first cake is ready, bake the second in the same way.

Ingredients for soufflé

Egg white - 2 pcs.
Sugar - 460 gr.
Citric acid - half a teaspoon
Agar agar - 2 teaspoons
Butter - 200gr
Condensed milk - 200g
Vanillin

3. Soak agar agar in warm water for 3-4 hours. Remove the butter and condensed milk from the refrigerator in advance. They should be at room temperature.
4. Whisk butter and condensed milk until an airy cream, add vanillin.
5. Boil the soaked agar-agar over low heat. It is important that it does not burn, so do not stop stirring for a minute. Boil the agar agar for a minute, until the grains are completely dissolved. Then you can add sugar, add a little heat and bring the contents of the pan to a boil again and continue to cook the syrup over medium heat. When the syrup begins to foam and reach for the spoon, you can turn off the heat. It remains only to cool it down to a temperature of no more than 80 degrees.
6. Whisk the egg whites with citric acid until they become chunky foam. Without turning off the mixer, gradually pour the agar-agar syrup into the proteins. Reduce the speed of the mixer and add a mixture of butter and condensed milk to the soufflé. Stir until smooth.

Glaze ingredients

Dark chocolate - 75g
Butter 50 gr

7. It is most convenient to collect the cake in the form in which you baked the biscuit. Place the first crust on the bottom of the mold and cover with some of the soufflé. Refrigerate for 15-20 minutes so that the soufflé has time to grab. During this time, you can prepare the icing.
8. Melt the chocolate and butter. put the second cake in the mold, pour out the rest of the soufflé. Pour the icing on top of the cake and refrigerate for 6 hours.