Traditional recipe for poultry milk. The sand base of the cake is prepared from

30.04.2019 Vegetable dishes

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

How to make "Bird's milk" at home

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

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

The peculiarity of this recipe according to GOST is that you need to purchase among the ingredients. If you cannot find it in grocery stores, ask the pharmacy: this seaweed extract is also used for medical purposes. Do not try to replace agar-agar with gelatin: the taste will be slightly different (you have another recipe in store for you - with gelatin), and the cake will harden much longer. This recipe was awarded not only GOST, but also a patent was issued in 1980. Bird milk recipe with step by step photos will make the cooking process easier.

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

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

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

Baked hot cake trim to align the edges.
Beat condensed milk well with 200 grams of butter.

Agar-agar, which has been 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). When white foam appears, check readiness - if threads are drawn from the syrup after the spoon, then it's time to turn it off.
In a large bowl, beat 2 egg whites until stiff, adding citric acid... Then gently add hot agar-agar syrup in a thin stream. Beat thoroughly again. The mass will increase greatly.

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

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

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

Diet soufflé cake "Bird's milk" with gelatin

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

Ingredients for the crust:

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

Ingredients for soufflé:

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

Ingredients for the glaze:

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

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

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

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

The classic recipe for sweets "Bird's milk"

Ingredients:

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

Preparation:

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

Cooking "Bird's milk" 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 the cream:

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

Ingredients for the glaze:

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

Cooking.

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

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

Grind the lemon along with the zest.
Melt the butter, add sugar, stir constantly.
Add the lemon, when the semolina has cooled, mix. Introduce the butter-sugar mixture and whisk at the same time until a lush, lump-free cream is obtained. We put in the cold for half an hour.
Heat cocoa, sour cream, icing sugar in a container until the mixture thickens. Add butter. Mix thoroughly.

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

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

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

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

"The rich have everything, cut the bird's milk," says the Russian folk proverb, but in the 60s of the twentieth century, thanks to the efforts of the Soviet pastry chef V. Guralnik, "Bird's milk", which became a cake, was available to people of any income. True, this dessert often remained unattainable due to the impossibility of production to meet the growing demand. Therefore, the hostesses tried to repeat the coveted Bird's Milk cake in their kitchens. This is how its various delicious variations appeared.

it classic performance cake, for which long queues were lined up at the pastry shops. But now available step by step description recipe allows you to prepare this delicacy in your home kitchen.

For a dessert loved by many since childhood, in accordance with the requirements of GOST, two branded cakes should be prepared:

a couple of large eggs;
100 g of butter is fatter;
100 g caster sugar;
10 g vanilla sugar;
160 g top grade flour.

Product proportions to create the lightest and softest soufflé with a subtle milky flavor:

450 g granulated sugar;
210 ml of water (140 of them - for syrup and 70 - for soaking gelatin);
25 g gelatin;
3 chicken egg whites;
100 g of condensed milk (not boiled);
200 g butter;
4 g vanillin;
3 g citric acid.

Traditional decoration - chocolate, glossy, shiny icing is made from:

100 g of dark chocolate;
50 g butter.

How to recreate the bird's milk cake with gelatin according to GOST:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry... Using a mixer, beat the soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the sugar grains should completely disperse.
After that, stir in the egg and flour one by one. Ready dough collect in a bun, which should be given 15-20 minutes to rest. Then roll the cakes of the required diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing from the paper.
Now you can start making soufflé. First you need to soak gelatin in water. Boil a syrup from sugar and water, which will stretch from a spoon with a thin thread.
While the prepared syrup cools down (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with the egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get stable peaks with a pleasant aroma faster.
We combine the components of the soufflé. First, gradually pour in the syrup to the proteins, without stopping to beat them, followed by gelatin heated to a liquid state without grains. The last one we mix with a spatula is butter cream with condensed milk.
On the bottom of a mold with split sides of a suitable diameter, one shortcrust cake should be laid, half of the soufflé should be evenly distributed over it, covered with another cake, onto which to transfer the remaining portion of the tender mass. Remove the dessert for 3-4 hours in the refrigerator.
When the souffle mass "grabs" well and hardens, all that remains is to pour melted chocolate and butter over the dessert.

Let the frosting set, remove the cake from the mold and serve.

A simple recipe without baking with boiled condensed milk

For any cake, you need to bake the cakes, but this dessert allows you to bypass this moment by making "Bird's Milk" without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the sand base can be made according to the method proposed below.

Soufflé can be made by classic recipe or use the caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruit, which will add a graceful sourness, balancing the sweetness of the soufflé.

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g butter.

For a caramel soufflé you will need:

370 g of boiled (homemade) condensed milk;
200 g sour cream 20% fat;
half the amount of butter;
20 g gelatin;
5 proteins.

Decorate the dessert:

400 g canned or fresh berries and fruit to taste;
1 pack of cake jelly.

Cooking algorithm:

In a blender or food processor interrupt shortbread cookies with soft butter into oily crumbs. Tamp the resulting mass to the bottom of a split form and refrigerate.
Beat the condensed milk with butter of a soft creamy consistency. Prepare gelatin: let it saturate with water (proportions 1: 3) and heat to a liquid state. Put a spoonful of condensed milk cream in hot gelatin, stir and add to the total mass of the cream.
Foam the proteins thoroughly and mix with the base of boiled condensed milk. Distribute the shortbread soufflé, smooth and stand overnight (at least 8-12 hours) on the refrigerator shelf.
Arrange the berries-fruits on the frozen treat and pour over the cake jelly prepared in accordance with the recommendations on the package. As soon as the jelly hardens, carefully detach the sides of the split form from the dessert and transfer it to a serving platter. The caramel bird, as this version of the cake is also called, is ready to "fly" to the table.

If you couldn't buy jelly for the cake, you can make it yourself by mixing gelatin, sugar and water in a 1: 1: 3 ratio. After the gelatin has swollen, heat the mixture to a liquid state and pour it over the fruit on the cake.

Curd based

To prepare gentle option"Bird's milk" based on cottage cheese, you also do not need to turn on the oven. An important point of this recipe: cottage cheese should be chosen tender, pasty, without grains. For reliability, it is better to interrupt it to the desired consistency in a blender.

The dessert consists of three layers. For the first one you need to take:

100 g of dark chocolate;
the same amount of oil;
100 g of dry chocolate breakfasts in balls (for example, "Nesquik").

The second layer of curd soufflé is made from:

500 g of cottage cheese;
200 g each sugar and heavy cream;
40 g gelatin;
100 ml of water;
vanillin to taste.

The final layer - chocolate icing consists of:

140 ml of water;
130 ml cream;
180 g sugar;
60 g cocoa powder;
10 g gelatin;
20 ml of water.

Progress:

We heat the chocolate and butter to a fluid state, pour crispy breakfast cereal balls into it, mix and spread in an even layer on the bottom of a detachable form greased with vegetable oil. We send it to the cold so that the layer grabs.
Prepare gelatin: let it swell and dissolve in the microwave or on steam bath... Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add prepared gelatin. Place the resulting soufflé on top of the first layer. Put in the cold again.
When the soufflé “grasps”, combine all the glaze ingredients in one saucepan, except for gelatin and water. Soak it separately. Simmer the frosting for 10 minutes. Then let it stand for the same amount, removing it from the heat.

It remains to transfer the swollen gelatin into the glaze, mix it until smooth and pour finished mass dessert on top.

Bird's milk cake on agar-agar

For mousse and souffle desserts, two main thickeners are used - gelatin and agar-agar.

Latest product from seaweed allows you to get more stable structures, since it hardens already at forty degrees.

This and its other properties make some changes in the general cooking technology.

So that the yolks of the eggs used for the soufflé do not disappear, it is better to bake a biscuit cake as the base of the cake, taking for it:

7 yolks;
120 g sugar;
100 g butter;
5 g vanilla sugar;
5 g baking powder;
160 g flour.

The soufflé contains:

7 proteins;
3 g citric acid;
250 g sugar;
250 g of condensed milk;
170 g butter;
10 g agar agar;
100 ml of water.

A grocery set for chocolate icing will be as follows:

200 g of dark chocolate;
30 g butter;
200 g cream.

Bird's milk cake with agar-agar is prepared as follows:

Beat the yolks for the biscuit until a light cream with sugar (including vanilla), add very soft butter to the resulting mass, beat everything together again. Then sift the flour and baking powder, knead the dough with a spatula and bake a 26 cm biscuit from it for 20 minutes at 200 degrees.
Pour into agar-agar warm water and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
Beat the whites with citric acid until a stable and dense foam, pour hot syrup into it, without stopping the beating. On average speed mix in very soft cream butter and condensed milk.
Dissolve the biscuit lengthwise into 2 layers. Put one on the bottom of the mold, pour half of the soufflé, cover with the second cake, on top - again the soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour the cream, heated to a boil, over small pieces of chocolate and butter. Stir the mixture until it becomes smooth and homogeneous. Then pour the icing on the frozen soufflé and return the cake to the refrigerator until it “grabs”.

Chocolate dessert

When you want variety, you can cook chocolate option"Bird's milk" on agar-agar and boiled condensed milk. The cake will turn out to be unusual, but very tasty.

For a small (20-21 cm) biscuit, prepare:

2 eggs;
75 g granulated sugar;
90 g flour.

To make a chocolate soufflé, you need to take:

8 g agar agar;
140 ml of water;
300 g sugar;
200 g butter;
100 g of boiled condensed milk;
2 squirrels;
70 g dark chocolate;
50 g cocoa powder.

Additionally, you will need 100 g of milk or dark chocolate to decorate the cake.

Sequencing:

Make a sweet foam from the eggs and sugar, stir in the sifted flour and make a biscuit. As in the previous recipes, it needs to be cut into 2 thinner cakes.
For soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Boil the syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the whites into a stable foam, without stopping the mixer, pour in the syrup and stir in the cream on condensed milk.
Lay the sides of a split form or rings for assembling desserts with acetate film, put one cake on the bottom, on it the whole mass of the soufflé, level and cover with a second cake. Send everything in the cold for one hour.
As a decoration, apply a melted chocolate mesh on top. Remove the cake from the mold before serving.

Biscuit delicacy option

Soufflé goes well not only with shortbread cakes, but also with a biscuit base.

This version of "Bird's Milk" can be prepared without any problems in the oven or in a multicooker. The latest gadget will help you get perfect biscuit even a novice hostess.

So, for a biscuit cake you need:

3 chicken eggs;
120 g sugar;
120 g flour.

For a custard-based souffle cream, take:

7 eggs;
200 g sugar;
160 ml of milk;
20 g flour;
180 g butter;
30 g gelatin;
100 ml of water;
1 g vanillin.

To make icing for decorating a cake you will need:

100 g of dark chocolate;
15-20 g butter;
60 ml of boiled milk.

Dessert preparation steps:

Beat eggs with sugar for ten minutes with a mixer at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour to the egg foam, gently stir in with a spatula or spoon.
Bake the biscuit in the oven or slow cooker in the "Baking" mode for 45-60 minutes. From the finished cake, make two thinner layers after cooling completely.
For the souffle filling, separate the whites and yolks. Grind the last with half the sugar, add milk to them, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (option "Multicooker", 100 degrees, a quarter of an hour).
Allow the custard base to cool to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with a prescription amount of water and, after swelling, warm up to a homogeneous liquid.
Shake the proteins into a strong foam with the remaining sugar, stir in the loose gelatin and custard base.
Put half of the soufflé into a multican pan, on it - a thin biscuit cake, on top - the second part of the cream and cover all this with another cake. Remove the dessert for 3-4 hours in the cold.
After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Broken down on small pieces pour a bar of chocolate and butter with boiling milk, stir until smooth. Pour this fondant over the baked goods. After setting, the dessert is ready to serve.

When cutting the "Bird's milk" cake, the chocolate icing often breaks and crumbles into ugly pieces, so that this does not happen, the dessert should be cut with a dry hot knife.

With semolina and lemon

The recipe for the "Bird's milk" cake with semolina and lemon was very popular in times of total shortage, but even now, when you can easily find all the ingredients in the nearest store, even for the most gourmet dessert, it's definitely worth a try. Because for all its simplicity, the cake is really delicious.

List of required ingredients:

450 g of butter (150 g - for the crust, 300 g - in the cream);
620 g of sugar (200 g - in the dough, 300 g - in the cream and 120 g - in the glaze);
100 g of cocoa powder (40 g - in a biscuit, 60 g - for chocolate glaze);
5 g baking powder;
2 eggs;
160 g flour;
250 ml of milk;
30 g semolina;
1 lemon;
90 g sour cream.

We bake the cake with semolina soufflé step by step:

Preparing chocolate muffin dough for biscuit base... Turn eggs with white crystalline sugar into a stable foam. Soft butter beat a little for more splendor. Gently combine the egg and sugar mogul with whipped butter.
Having shown all our skill and utmost care so that the mass does not fall off, we try to introduce a mixture of sifted bulk components (flour, cocoa and baking powder) to the liquid component.
From the resulting dough, bake one tall cake at 180 degrees. Duration heat treatment- 20 minutes.
Boil the lemon for 10-15 minutes in hot water so that all the bitterness goes away. Then cut it into slices, select the bones and twist into a gruel in a blender or meat grinder.
Prepare from milk, sugar and semolina thick porridge which should be quickly cooled in an ice bath. Add lemon and soft butter to the cooled semolina, mix everything together with a mixer into an airy souffle composition.
Dissolve the biscuit into two identical cakes, between which place semolina soufflé. Pour the icing on top of the cake from sugar, cocoa powder and sour cream heated in one container.

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. By the way, I prepared it for the first time, although the desire to make that very correct Bird was accumulating and multiplying already long years... As it turned out, in the preparation of this delicious cake there is nothing complicated with snow-white elastic 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 better tell you a little about the essence of its preparation. Today you can find the most different recipes bird's milk cake - it is prepared even on semolina, while some cooks use gelatin instead of agar-agar, add great amount 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 contain a snow-white soufflé, which is made on the basis of well-whipped egg whites brewed with hot syrup on agar-agar. Butter cream is added there and sweet condensed milk- it is he who makes the soufflé creamy and tender.

To make the Bird's milk cake in accordance with 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 cake Bird's milk includes quite available ingredients(well, if only with agar there can be problems in acquiring). 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 substituted 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 can't go wrong), drinking water, butter, sweetened condensed milk, lemon juice (in the original, 0.5 teaspoon of citric acid is used) 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 add more patterns.

So, the whole process of making this delicious homemade cake let's break it down into several stages. First, bake the cakes, then make a soufflé and, finally, fill the finished cake with chocolate icing. The first step is to soak in 160 milliliters cold water 4 grams of agar agar (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 make the cake a little lighter. Leave the soaked agar on the table for about an hour.

In the meantime, let's prepare two sheets parchment paper, on which you need to 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). For this in suitable dishes put 100 grams of softened butter (literally in an hour and a half, get it out of the refrigerator).

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

When a homogeneous mixture is obtained, pour 140 grams of sifted wheat flour the highest grade. 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 small nuance: if you want the cakes to peek 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 (on the side only a snow-white soufflé), cut off 1 centimeter fewer 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 on medium fire 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 completely dissipate, let the mixture boil, stirring constantly. Now it is important not to miscalculate and cook the right one 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 serve as a thin thread that reaches for a spoon when you pick it up from the syrup. Or a soft ball: stir a drop of hot syrup into a bowl with 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 basis for homemade marshmallow- 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 begin 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 Bird's Milk cake hit the shelves in the early 70s. In Moscow, it was sold in the famous Prague restaurant. The cooks kept the recipe a closely guarded secret. Today, any housewife can prepare the Bird's Milk cake in accordance with GOST. Recipes can be found as in cookbooks, and on the pages of Internet publications.

History of the creation of the cake

"Bird's milk" in accordance with GOST with gelatin and agar-agar was first prepared by the famous pastry chef Vladimir Guralnikov... The prototype famous dessert became the Ptasie Mlechko sweets, which were made in Czechoslovakia.

Famous chef team worked for almost a year on the modernization of the cake... The master wanted the soufflé to be more tender, so he decided to use agar-agar. Then this product was practically not used in the confectionery industry.

Several experienced bakers worked on the recipe for the cake layers. They didn't want to use regular biscuit dough. As a result of their experiments, they managed to obtain a recipe for a dough that bears similarities with classic biscuit and muffin dough.

Cooking delicious cakes

The recipe for the "Bird's milk" cake in accordance with GOST involves the production of two cakes. They are easy to bake, but take time to cool down. The composition of 1 cake contains the following products:

The oil must be removed from the refrigerator an hour before preparing the cakes. Some housewives replace it with cheap margarine, but the taste suffers greatly from this. Beat the soft butter with sugar. Then add eggs, soda and vanilla sugar... When the mass becomes soft and smooth, add flour. After that, beat the dough for about 5 minutes.

For baking the cake, a form with a diameter of 24 to 26 centimeters is most often used. To prevent the dough from sticking, grease the mold with vegetable oil or cover with oiled baking paper.

The oven is heated to 220 degrees. The dough is laid out in a mold and baked for 10 minutes. In very powerful ovens, the crust can be baked in 8 minutes. In this way, you need to bake 2 cakes. They should cool on a wire rack for 2-3 hours.

Classic soufflé recipe

"Bird's milk" according to GOST is made on the basis of delicious soufflé... It includes simple products, but all proportions must be observed precisely. To make soufflé at home, you need the following products:

First, you need to soak the agar agar in water. It should stand for 10 minutes and then put the pan on the fire. The mass must be stirred continuously so that it does not burn and lumps form. When the water boils, they begin to pour sugar in a thin stream. At this time, you can not be distracted from the process., since you need to work very actively with a whisk. After a few minutes, the mass will begin to boil and its volume will double. The pot is removed from the heat and left on the table for about 15-20 minutes.

Beat butter, vanillin and condensed milk in a separate bowl. The mass should be smooth and uniform. Then you need to separate the whites from the yolks. Chill the squirrels in the refrigerator. Then they are beaten with citric acid for about 7 minutes. Then they begin to pour into the sugar syrup and beat the resulting mass. This can take about 20 minutes. When the volume of the cream increases 3-4 times, add a mixture of condensed milk and oil. The mass must be poured into the mold that was used to bake the cakes, and refrigerated to solidify.

Some housewives use split cake molds. They line them with baking paper or cling film... First, the hostesses put the first layer of dough. Then they spread the cream. In order for it to be evenly distributed, the form must be rotated several times along its axis. From above, they are covered with a second cake. The setting time of the cream can vary from 2 to 3 hours.

Chocolate frosting and assembly

The composition of the cake "Bird's milk" in Soviet times included glaze. At that time, there were no such decorations that are now found on the shelves of pastry chefs. The poultry milk chocolate frosting is pretty simple. The main secret is to use quality chocolate.

The frosting is started when the soufflé hardens well. To prepare it, you need 100 grams of chocolate and 50 grams of butter. Cooks take dark chocolate, which contains 70 to 90 percent cocoa. It goes better with a sweet soufflé. Chocolate and butter are necessary cut into pieces and put on water bath ... The mass must be stirred so that it becomes homogeneous. When the glaze is ready, you need to cool it down a little.

The dessert form is taken out of the refrigerator. The cake is carefully placed on flat dish and glaze on all sides. You need to use a spatula so that the layer is the same everywhere. After leveling, the cake is refrigerated for 4 hours. After hardening, you can decorate the dessert with strawberries.

Attention, only TODAY!

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

How to make Bird's milk cake

When planning to cook a cake at home, you should take into account the peculiarities of its baking. Here are some tips on how to make Bird's milk at home:

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

Souffle

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

traditional egg whites;
dietary curd;
creamy;
cream soufflé;
chocolate;
fruit.

Glaze

Many cakes without icing do not look as delicious or pretty. Here are some tips for making a chocolate frosting for Bird's milk:

Its consistency should be similar to sour cream.
If the cake is too sweet, you can pour lemon juice into the icing.
It will be softer with more oil.
It is recommended to add food coloring to add color to the glaze.

How to decorate Bird's milk cake

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

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

Bird's Milk Cake Recipes

Sweet tooth lovers can treat themselves to homemade cakes called "Bird's Milk". They are made with a soufflé filling, custard or interlayers 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 your family album.

According to the USSR GOST

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

According to GOST, bird's milk is a baked product that has been prepared in accordance with product quality standards. Feature in the manufacture of cake - quick baking(only 10 minutes) at high temperature at 230 degrees. The ingredients of the soufflé are divided into groups, mixed separately, and at the end of cooking, everything is combined together. The cake consists of 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 n.

Cooking method:

For biscuit cakes beat 100 g butter and 100 g sugar.
Break eggs, add flour, knead a thick mass.
Transfer the dough into a mold and send it to an oven heated to 230 degrees for 10 minutes.
Soak gelatin, then heat it, stirring constantly, add sugar.
Add vanillin and condensed milk to the butter, beat until a fluffy mass is formed.
Whisk the whites separately, add citric acid and mix.
Pour in the sugar syrup with care. Stir until the mixture is the desired consistency... Add butter cream and beat with a mixer.
Assembling the cake: cakes and soufflé alternate. Then you need to place the baked goods 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 Bird's Milk recipe from Emma's grandmother a large number of calories due to the use of foods with a large energy value... For example, 7 protein-rich eggs are added to the cake. It is noteworthy that the proteins from them go to the soufflé, and the yolks go to the biscuit dough. For rich taste Condensed milk is added to the filling of Bird's milk, and citric acid is added to add 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;
dark chocolate - 150 g;
cream - 180 g.

Cooking method:

TO egg yolks add half a glass of sugar and vanillin, beat everything with a mixer, put 100 g of butter.
Place flour with baking powder in a bowl, then stir until smooth. Then add the yolks and knead the dough.
Bake in the form for 15 minutes. The temperature should be 200 degrees.
Soak gelatin in water to swell.
For souffle, beat 170 g of butter, pour in condensed milk.
The gelatin needs to be heated by adding 125 g of sugar.
Beat the whites with a mixer, adding citric acid, vanillin and 125 g of sugar to them.
Then it is necessary to slowly pour in the gelatin and the mass of oil.
Collect the cake, alternating shortcakes and soufflés, and refrigerate.
For the glaze, pour the remaining sugar into the cream, heat to dissolve.
Pour cream into a bowl of dark chocolate, add butter and stir.
Pour the mixture over the cake and put it in the refrigerator to set the frosting.

Bird's milk cake from Julia Vysotskaya

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

Homemade Bird's Milk Recipe with minimum amount ingredients are offered by Julia Vysotskaya. Her baked goods always turn out beautiful, photos are often found in cookbooks. In this recipe, the pastry chef for the cake 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:

Stir 4 eggs with 200 g of sugar, add 140 g of flour.
Pour the dough into a mold, then bake in the oven for 30 minutes.
Separate the yolks, add half the sugar, milk and flour to them, mix. Place the mixture on fire to thicken. Cool under the lid.
Put butter in the resulting mass and mix.
Dissolve gelatin in water and heat.
Beat the whites to form a fluffy foam, slowly adding sugar.
While stirring, pour gelatin into the proteins.
Add cream to the mixture and stir until smooth.
Slice the sponge cake longitudinally. Put half of the crust on the dish, pour the soufflé layer, then place the other half. Ready cake put in the refrigerator.

With agar agar

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

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

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 tablespoon

Cooking method:

It is advisable to soak agar-agar overnight.
Combine 100 g of melted butter with 100 g of sugar, beat for a long time - 3-5 minutes.
Add yolks, add flour, baking powder and knead the dough.
The dough must be divided into two and baked separately at 210 degrees.
For the filling, beat the butter, condensed milk, vanillin.
Place the container with agar-agar on the stove, bring to a boil, then add sugar. When foam forms, turn off.
Beat the whites with lemon juice until it is formed thick foam.
Pour the syrup into the whites.
Add cream, stir.
Assembly: alternate cakes and soufflés. Then the bird's milk should freeze in the refrigerator.

With gelatin

Time: 60 minutes.
Servings Per Container: 6.
Calorie content: 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 readily available than agar-agar: it is inexpensive and you can find it in any store.... A definite plus - it freezes slowly. This allows you to safely assemble the cake from the prepared parts, without fear that the soufflé will quickly harden and cannot be given 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 tablespoon;
citric acid - 1 sc.

Cooking method:

Mix 100 g butter with half a glass of sugar, add the yolks and slaked soda.
Add flour and knead. Put the dough in a mold, bake for half an hour, the heat should be medium.
Soak gelatin.
Put the container with gelatin on fire so that it dissolves
Beat the whites of the eggs, add citric acid, sugar, continuing to stir.
Pour into protein cream gelatin.
For the glaze, let the sour cream and sugar boil, add cocoa and vanillin, cool and put in the butter.
Assembly: cake, then soufflé (lay out in several steps according to the diameter of the cake), top with a layer of chocolate glaze.

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.

Semolina is a versatile ingredient. It often replaces flour. Thanks to semolina, you can achieve a greater splendor of the filling. It turns out to be delicate, porous and airy. This recipe no longer makes the soufflé characteristic of Bird's milk. Instead, they cook 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:

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

With custard

Time: 70 minutes.
Servings Per Container: 6.
Calorie content: 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: the custard must be boiled in a water bath. It takes longer in time, and more effort is spent, 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:

You need to mix the following components: 100 g each 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.
Heat the soaked gelatin to dissolve all the crystals.
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). This is how the custard base turned out.
Pour boiling water over 250 g of sugar and stir. Place on the stove, do not stir after boiling.
The syrup should be viscous after 7-10 minutes.
Beat the whites with a mixer, add citric acid.
First, pour in the syrup, and then the gelatin.
Beat the butter, then add the custard base.
Assembly: put half of the cake in the diameter of the mold, pour the cream on it, repeat again.

Without condensed milk

Time: 60 minutes.
Servings Per Container: 6.
Calorie content: 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 will be able to make the filling quickly. The main point is to properly cook the cream, 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:

Make a biscuit with the following ingredients: 200 g flour, 4 eggs and 150 g sugar. Bake for 20-25 minutes.
Cut ready-made cake along.
Separate the yolks and mix with a glass of sugar until fluffy.
Add flour, milk to the yolks, mix.
Place the mixture in a water bath, bring to a custard.
Beat 300 g of softened butter, adding cream.
Add vanillin and stir.
Soak the gelatin and then warm it up.
Whisk the whites with a glass of sugar to create strong peaks.
Add gelatin to them, and then cream.
Assembly: put in split form cake, then the whole cream, and then the cake again.
Cook the icing from the 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 homemade cake that tastes great 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 to be unusual and tasty.

Ingredients:

flour - 1 tbsp. l .;
egg - 6 pcs.;
starch - 1 tablespoon;
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:

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