The “Bird’s Milk” cake is known to many people who remember the times of the Soviet Union. This dessert combines delicate soufflé with thin chocolate icing, creating an interesting composition of textures and flavors. Due to its flavor combination, Bird’s Milk became the only patented confection from the USSR.
The name “Bird’s Milk” dates back to antiquity. It denotes something so rare that it is considered magical, miraculous. That is, the dessert is so refined that it is unique.
The idea of this cake originated from the candy “Bird’s milk” that appeared in 1967. Then a new type of soufflé was created – melting, tender and elastic. Later the idea of the cake was realized, it happened in 1978. The dessert became an instant sensation. In restaurants, this cake was served portioned.
Now the cake “Bird’s milk” can be made independently at home
Ingredients for the cakes:
- eggs – 4 pcs;
- vanilla sugar – 1 tsp;
- butter – 130 g;
- salt – a pinch;
- sugar – 200 g;
- flour – 150 g;
- leavening agent – 15 g;
- cocoa – 2 tbsp;
- milk – 1 tbsp.
Ingredients for the cream-souffle:
- milk – 600 ml;
- semolina – 100 g;
- butter – 150 g;
- vanilla sugar – 1 tsp;
- sugar – 200 g;
- lemon juice and zest.
Ingredients for butter cream:
- butter – 200 g;
- condensed milk – 400 g.
Ingredients for the glaze:
- chocolate – 150 g;
- cream – 150 ml.
Preparation of the cake “Bird’s milk”:
Pour milk into a pan with large sides, pour sugar, vanilla sugar and semolina to it, stir. Cook the mixture until thickened, then put it in a separate bowl.
Add soft butter to the cream, stir. Leave the cream to cool, while preparing the cakes.
Beat the eggs with salt and sugar until fluffy
.
Pour melted butter into the egg mixture, pour vanilla sugar, sift flour and baking powder, mix.
Divide the dough into two equal parts. Place a part of the dough in a baking dish lined with parchment. Bake the biscuit at 180 degrees for 15 minutes.
Sift cocoa into the rest of the dough, pour in the milk and mix. Place the dough in a mold covered with parchment and bake in the same way.
For the butter cream, mix butter with condensed milk, beat with a mixer. If desired, you can add vanilla sugar to the cream.
Beat the cream souffle, add lemon zest and lemon juice to it, mix. Divide the chocolate and vanilla biscuits in two, making 4 crusts.
Spread the buttercream on the chocolate crust, cover with vanilla crust.
Put the cream souffle on the vanilla cake, cover it with the chocolate cake. Cream the chocolate cake with
the buttercream, cover
it
with the vanilla cake
.
For the frosting, mix the chocolate with hot cream. Fill the top of the cake with frosting.
You can use cocoa instead of chocolate. It is required to mix 4 spoons of cocoa with 100 grams of sugar, 100 ml of milk. Bring the milk and cocoa almost to a boil, add butter.
Leave the cake in the refrigerator for 8 hours. You get a delicious delicate cake “Bird’s milk”.
