Famous Bird's Milk Cake from Emma's Grandmother

Kitchen appliances and utensils:

• mixer;
• oven with temperature control;
• fridge;
• electric or gas stove;
• a bowl for the test;
• capacity for proteins;
• a spoon or spatula for dough;
• detachable baking dish with a diameter of 26 cm;
• baking paper;
• wooden stick;
• a bowl for swelling gelatin;
• a small saucepan;
• 2 deep bowls for cream;
• long sharp knife;
• a board or plate for decorating a cake;
• a dish for the finished dessert.

Ingredients

Step cooking

Cooking cakes

1. Separate the yolks from the proteins in 7 eggs. Proteins come in handy for the cream, put them in the refrigerator, and put the yolks in a bowl for the dough.
   
2. Add 125 g of sugar to the yolks, 3-4 g of vanilla sugar, whisk with a mixer at high speed until white.
   
3. In the process of whipping, add 100 g of soft butter.
   
4. In a separate bowl, mix 160-180 g of premium flour and 3-4 g of baking powder. Pour the resulting mixture into beaten yolks and knead the dough with a spoon or spatula.
   
5. Cover the bottom of the detachable shape (diameter - 26 cm) with baking paper, then put the dough on it, leveling it from the middle to the edges.
   
6. Place the mold with the dough in the oven at 200 ° C for 17-20 minutes. Readiness can be checked by poking it with a wooden stick. If it is dry and clean - put the cake to cool, having removed it from the mold and cleaned of paper.
   

Souffle cooking

1. Pour 20 g of gelatin with 125 ml of room temperature water, let the gelatin swell.
   
2. Pour 170 g of soft butter in a bowl, whisk at a high-speed mixer until white.
   
3. Without stopping whipping, gradually add 250 g of condensed milk at room temperature to the butter.
   
4. From the resulting butter cream, set aside a couple of tablespoons to decorate the cake. The rest of the cream is left at room temperature.
   
5. Transfer the swollen gelatin to a small saucepan, add 125 g of sugar, put on fire. While stirring, heat the syrup on the stove to 60 ° C, then turn it off and let cool.
   
6. From the refrigerator, remove the remaining proteins of 7 eggs, beat with a mixer until a stable foam is obtained. Without stopping whipping, add 1 g of citric acid, gradually pour 125 g of sugar and 1 g of vanilla sugar.
   
7. Continuing to beat, pour the slightly cooled gelatin with sugar into the protein mass.
   
8. Then reduce the speed to medium on the mixer, and gradually add the cooked butter cream.
   

Cake assembly

1. Cut the cooled cake in half in height, dividing it into two cake layers.
   
2. Put one part on the bottom of the split mold in which it was baked. On top lay half the souffle cooked.
   
3. Then cover the souffle with the second half of the cake and lay the rest of the souffle on top of it.
   
4. Level the top of the future cake, and put it in the refrigerator for one and a half to two hours.
   

Glaze preparation

1. Begin cooking before removing the frozen cake from the refrigerator. Pour 180 g of cream into a saucepan, add 30 g of sugar, put on fire. Heat the cream until sugar is completely dissolved.
   
2. Pour 150 g of dark chocolate into a bowl, pour cream with sugar.
   
3. Stir until the chocolate has completely melted. Rub the glaze until the mass becomes uniform and shiny.
   
4. Then add 30 g of soft butter, and rub the glaze for another 4-5 minutes.
   

Cake decoration

1. Take the cake out of the refrigerator, with a sharp knife, separate it from the walls of the mold.
   
2. Open the detachable form, put the cake on a large board or plate.
   
3. Pour the icing that has cooled down to 30 ° C onto the cake, even the top of the cake, driving the excess glaze to the sides of the cake.
   
4. Put the cake on the dish where you are going to serve it. Refrigerate for 1 hour to completely freeze the glaze.
   
5. After an hour, you can get a cake and decorate it at your discretion. First, sketch the picture on the icing with a wooden stick.
   
6. Then go through the outline of a thin strip of left butter cream, using a pastry bag or a bag with a small hole.
   
7. Ready cake can be served at the festive table with tea or coffee. Enjoy your meal!
   

Video recipe

This video demonstrates the process of creating a Bird's milk cake by prescription from Emma's grandmother. All stages of the preparation and decoration of the dessert are clearly visible.

Other cake recipes