Bird’s Milk cake is not only a popular confection in Soviet cuisine, but also a symbol of culinary art, which formed the basis of many modern desserts. This cake is characterized by a light and airy texture, which it is given by layers of delicate cream and sponge
cake
, as well as an original approach to its preparation, which has become an object of love for many sweet tooths.
The history of the “Bird’s Milk” cake dates back to the middle of the XX century, when it was first presented at gastronomic exhibitions and became a real culinary phenomenon. The basic recipe consists of a light sponge cake layer, soaked in aromatic syrup, and airy cream, prepared on the basis of egg whites and condensed milk.
Let’s tell you how to prepare a Bird’s Milk cake at home.
Ingredients for the sponge cake:
- Yolks – 5 pcs;
- Salt – a pinch;
- Vanilla sugar – 1 tbsp;
- Sugar – 40 g;
- Milk – 50 ml;
- Vegetable oil – 1 tbsp;
- Flour – 50 g;
- Baking powder – ½ tsp.
Ingredients for buttercream:
- Butter – 120 g;
- Condensed milk – 80 g.
Ingredients for syrup:
- Sugar – 250 g;
- Water – 180 ml;
- Lemon juice – 1 tbsp;
- Vanilla sugar – 1 tbsp;
- Protein – 5 pcs;
- Salt – a pinch;
- Gelatin – 18 g.
Preparation of Bird’s Milk cake:
Mix the yolks with vanilla and classic sugar, salt, whip with a mixer to a fluffy white mass. Pour the hot milk and vegetable oil into the yolks and beat until combined.
Sift the flour and baking powder into the mixture and knead into a smooth dough
.
Pour the dough into a baking mold, cover the bottom with parchment beforehand.
Bake the biscuit at 180 degrees for 15 minutes. Pour gelatin for the cream with 100 ml of water and leave to swell.
Beat butter until white, gradually add condensed milk.
For the syrup in a saucepan combine water with sugar and lemon juice, cook for 8 minutes. In the meantime, whisk the egg whites with the sugar until fluffy
. Add the vanilla sugar to the ready syrup and stir. Pour a thin stream of sugar syrup into the whites, continue to whip
Whip the whites to the state of stable peaks, and then gradually introduce the buttercream into them. Next, melt gelatin in the microwave and also thinly stream into the cream, continuing to whip the mass.
Put the sponge cake in a pastry ring, pour the resulting mousse on top
.
Leave the cake in the refrigerator to harden for 2-4 hours.
You can also make chocolate glaze for the cake, melt the chocolate bar in the microwave or on a water bath.
This makes a beautiful and tasty Bird’s Milk cake.
