Cake “bird’s milk”


Cooking time: 4 hrs 50 mins

 

We all love cake bird’s milk. But did you know that this cake is a Soviet invention? For the first time this cake is prepared in 1980 in Moscow hotel Prague.

Description of preparation:
Bird’s milk cake is very delicate pastries. Souffle puff and literally melt in your mouth. One name, bird’s milk, represents something unreal and fantastic. Where did this name? There was a myth that the beautiful birds of Paradise were fed their Chicks milk, gentle and inimitable taste. So let’s go and we will prepare this cake, delicate and exceptional taste!

Purpose:
For children / On a festive table
Main ingredient:
Dairy products / Milk / Flour dough and / Cocoa
The dish:
Pastries / Cakes
The geography of food:
Russian cuisine

Ingredients:

  • Flour — 1 Cup (+1 tbsp for the cream)
  • Eggs — 14 Pieces (4 on the dough, 10 on cream)
  • Sugar 3.5 Cup (1 Cup for the dough, 2 for the cream, 0.5 on the glaze)
  • Gelatin — 3 Tbsp. spoon
  • Milk — 1 Cup (+3 or 4 tablespoons for glaze)
  • Butter — 250 Grams (200 on cream, 50 for the glaze)
  • Vanilla — 1 Pinch
  • Water — 0.5 Cups
  • Cocoa 5 Tbsp. spoons

Number of servings: 6-9

How to cook “Cake “bird’s milk””


First, prepare the dough. To do this, whip eggs with sugar and add flour. All carefully mix. The resulting mixture divide into 2 parts and will vitachem two thin cake layers.


Cakes should be baked in a separable form. It is very important not to overdo them, so that the cake does not dry out and become brittle.


In non-stick cookware mix the Cup of sugar with a spoon of flour, then add the yolks and mix thoroughly. Pour the milk, stir again and bring mixture to a boil.


The mixture remove from heat, cool. Then add soft butter, vanilla and beat with a mixer.


Next in a separate bowl, should be beat with a mixer chilled whites with a Cup of sugar. Simultaneously, heat the gelatine, strain it and add to the mixture. The mixture a good stir.


Two creamy – yellow and white combine in a large saucepan and beat with a mixer.


On the bottom of a split form stacked first layer, then pour the resulting thick cream, cover with a second cake layer. Don’t worry, the cream has a fairly thick consistency, so the cake will not sink. So the cake froze faster, send it in the fridge.


When the cake is fully hardens, get it out of the fridge and to release from the mold.


Prepare chocolate glaze. To do this, in a small saucepan mix: 3-4 tablespoons milk, 5 tablespoons of cocoa, half a Cup of sugar and 50 grams of butter and bring it all to a boil.


The top layer put a little chocolate frosting, sides should not be spread hot frosting, as the cream may start to melt. Boca is better to decorate with coconut flakes.

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Cookies with M&M's

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