Cake “bird’s milk” with lemon flavor.


Before the cake “bird’s milk” was just called a soufflé, because the filling is very similar to a soufflé and it can be different flavors.

In Soviet times, the cake “bird’s milk” was the dream of every lady, but buy it was almost impossible… and do the same… because the recipe was kept secret.

For this rarity it was called “bird’s milk”.

You will need:

1 Cup – 240 ml
the baking pan 20 to 24 cm in diameter (preferably detachable, impervious to liquid products)

Biscuit:
Egg – 3 PCs.
Small sugar – 70 g (4 tbsp with slide – an ordinary spoon, not dimensional)
Pinch of salt
¼ ; Tsp citric acid
Hot water – 3 tbsp
Flour – 60 g + 10 g starch (a little less than ½ Cup of flour + 1st.l. starch)
Baking powder – 5 g (1 tsp)

Filling:
Egg – 5 pieces
Sugar – 100 g (you can slightly increase)
Flour – 1 tbsp with a small hill (ordinary spoon, not dimensional)
Milk – 100 g
Butter – 150 g (room temperature)
Gelatin – 20 g
Cold boiled water – 150 ml
Lemon – 1 PC.

Glaze 1:
Chocolate – 75 g (dark or bitter)
Cream (10-20%) from 25 ml and more
CL.oil – 15-20 g

Glaze 2:
Chocolate – 25 g (dark or bitter)
CL. oil — 5-10g

How to prepare:

1. Cook the cake.
Split eggs on whites and yolks.
First, beat the whites — they should be room temperature.
If protein foam is formed, add a pinch of salt and lemon juice, continuing to whisk.
To stabilize the proteins, add a little fine sugar (from the total). Whisk until stable foam.
In another bowl, beat egg yolks with remaining sugar until white state.
Add sifted flour with baking powder, three spoons of hot water. Whisk.
Should get sticky consistency of the dough. Introduce it in small portions beaten egg whites, each time gently knead it folding movements.

2. The dough is put into a form with parchment paper, even out. If the form with non-stick coating, no grease.

3. Bake in pre-heated to 180 degrees oven for 25-30 minutes, then diminish the temperature to 140 degrees and bake for another 10-15 minutes.
Be guided by your oven. Baking time and temperature adjust…

4. The finished cake cooled some time directly in the form, you can even upside down (the cake doesn’t fall out), then holding a knife to the circumference of the shape, take out and cooled on wire rack.

5. Prepare the soufflé filling.
Grate the zest from one lemon, squeeze the juice.
Soak gelatin in cold boiled water and give to swell (see the instructions on the package of gelatin). The swollen gelatin slightly warmed until complete dissolution (not boiling!)

6. Split eggs on whites and yolks. RUB the yolks with the flour, add a little warm milk, and all mix well to avoid lumps.

7. Milk-yolk mixture put in a water bath so that the container does not touch the water, and cook until thick, stirring constantly.
Watch, to avoid lumps! If the mixture is not completely smooth, wipe it through a sieve, helping spoon. Custard mixture cool to room temperature.

8. Whites at room temperature whisk with a pinch of salt. As soon as resistant foam, add 2-3 tbsp of sugar malkoha (of the total amount for the filling), continuing to whisk to dissolve the sugar. Butter room temperature, beat with the remaining sugar. While continuing to whisk, add the custard mixture.

9. Prepared gelatin, mix with lemon juice and oil slowly introduced into the workpiece, there is enter the beaten egg whites. Add the zest. Stir with mixer on medium speed.

10. To assemble the cake: take the same form in which the baked biscuit. At the bottom of the form put the parchment paper, larger than the diameter of the shape. Line the bottom of compacted paper. Put the pastry in the bottom of the form. Pour on the cake souffle and put in the refrigerator to freeze.Souffle grasped quickly. But we need to be patient and wait for complete solidification to apply the glaze.

11. While souffle freezes, prepare the glaze. Cream, finely broken chocolate warmed in a water bath.
All mix well and if needed, add more cream – you should get a watery glaze, which pour over the cake.

12. Take out the cake from the fridge and pour the slightly cooled glaze already frozen souffle.
Even out the glaze, turning form. Put in the fridge. Or how about a little beauty to draw patterns with glaze on the cake.

Bon appetit!

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