The bird's milk cake

→ The bird's milk cake

picture - The bird's milk cake

Our ancestors believed that Paradise birds feed their Chicks bird's milk. If you will taste his people, he will become invulnerable to the enemy and protected from all diseases. Thanks to this myth, the expression "bird's milk" came to mean that which does not exist actually, the limit desires. And in the 20th century thanks to the Moscow confectioners "bird's milk" has become a culinary brand.

In the early 60's a group of confectioners Moscow restaurant "Prague" has created a recipe of a cake, which was wildly popular. For a new masterpiece of culinary art stood kilometer queue.

And all because of the cake, patented by the chef of the restaurant "Prague" Vladimir Guralnick was produced in limited quantities, because he was preparing of perishable products. Us in the queue do not have to stand, the deficit of the Soviet era can be prepared at home.

Important: the finished cake immediately put in the refrigerator is not. It hardens at room temperature, and only then, you can cover it with icing.

Recipe cake "bird's milk"

picture - The bird's milk cake

We will need:

For the dough:

  • 100 g sugar
  • 1 egg and 1 yolk
  • 100 g butter
    what kind of oil to choose? we'll show
  • a bit of vanilla
  • 140 g flour

For the souffl:

  • 300 g sugar
  • 200 g butter
  • 2 whipped egg whites
  • 135 g of condensed milk
  • 50 g of gelatin
  • 150 ml of water

For the glaze:

  • 200 g butter
  • 200 g chocolate

How to make a cake "bird's milk"

Dough: Razmeschaem oil, then add 100 g of sugar and whisk. Sugar should be completely dissolved. There also add 1 egg and 1 egg yolk. The resulting mass is put in the sifted flour (140 g). Add the vanilla. Mix thoroughly and briefly sent in the fridge. A little frozen divide dough into two pieces, roll out each into a circle with a diameter of 18 see Bake 8-10 minutes at 220°C.

Souffle: Gelatin fill it with cold water and leave to swell for half an hour. Whisk 200g softened butter with condensed milk. Dissolve 300 g of sugar in 130 ml of water, mixed with gelatin and bring to a boil over medium heat, then boil the syrup for another 3-4 minutes. When the syrup is boiling, begin to whisk 2 egg whites. A thin stream pour in vzvivayuschiesya protein boiling syrup. After the whipped protein has cooled slightly, add the whipped butter with condensed milk. This should be done quickly, otherwise souffle may fail. In a round shape spread the cake, half souffle, cover with the second crust, then topped level and sent to an hour in the refrigerator.

Meanwhile, make the glaze. To do this in melted dark chocolate add butter and thoroughly mixed. Frozen cake covered resulting glaze.

Videoretsept of bird's milk cake

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