CAKE PIGEON’S MILK"
For very many whose childhood and youth came during the Soviet Union, this cake is for some reason especially memorable. I never shared this love and did not understand! In my opinion, "Bird’s Milk" was one of the most unsuccessful purchased cakes: a soufflé of an incomprehensible dense consistency and very much cloying.
But it so happened that in the family of my husband, “Bird’s Milk” was the most favorite cake that was bought for every family holiday! And holidays are enough! Therefore, when I became interested in cooking cakes, I somehow had to deal with this cake! Still waiting for the cake! I found and bought agar-agar and my experiments began. Of course, I cooked the very first bird milk according to GOST! And then she began to play with the amount of sugar, to replace condensed milk with butter with cream or mascarpone, and as a result, the recipe became exactly the same as I will share with you today! It is moderately sweet, but very gentle and melts in your mouth! Soufflé is not like plasticine, very pleasant and not cloying! Someone is also preparing a syrup to feed the biscuits, but I do not. In my opinion, this is superfluous, as well as biscuits, and souffles of the same delicate texture. Is it worth saying that now my attitude towards “Bird’s Milk” has changed?
On the cake with a diameter of 20-22 cm
- 3 yolks
- 1 egg
- 70 g sugar
- 70 gr flour
- vanilla sugar or extract
- 100 grams of water
- 300 g sugar
- 4 gr agar-agar
- 3 squirrels
- 300 grams of cream 33-35%
- 80 g chocolate (bitter or milky)
- 40 butter
- 20 grams of chopped hazelnuts (optional)
- Beat eggs with sugar until light fluffy mass.
- Add all the flour and gently mix it in the eggs with sugar to keep it light.
- You can divide the dough in two forms, or bake in one, and after baking, give the cake to cool completely and cut into two.
- Bake at 180 ° C for 15-20 minutes.
- Whip cream and set aside.
- Put water, sugar and agar on the fire and bring to the boil and temperature of the syrup 110-112С. The syrup will increase in volume and become a white dense color.
- When the syrup reaches the desired temperature, set the saucepan aside and begin to beat the whites. When the temperature of the syrup is close to 80C, pour the syrup in a thin stream into the whipping proteins. They will immediately increase to a rich light mass. Beat just another minute and turn off the mixer.
- Mix the cream and collect the cake.
- Combine chocolate, butter and chopped hazelnuts and melt in a water bath.
- Stir until smooth.
- For assembly, you need a ring or a base of detachable form.
- Slip the bottom of the substrate with a small amount of soufflé so that the biscuit “sticks” and does not move out. To make the sides smooth and glossy, it is better to lay the form with an acetate film.
- Put the first cake, pour out half the souffle and put the second cake. Screw it a little in the souffle to fill the distance between the biscuit and the sides of the souffle.
- Pour the remaining soufflé and refrigerate.
- When the souffle grabs a little, cover it with the icing on top.
Main ingredients: agar-agar