Cake "Bird's milk" on agar-agar
Источник фото: https://ru.123rf.com/profile_loft39studio
Cake "Bird's Milk" is always at its best - the most delicate taste, incredibly pleasant texture and aroma...
Are there those who have never tried this wonderful cake? If it does exist, it needs to be corrected urgently. Bird's milk is a very sweet, delicate soufflé cake with thin layers.
By the way, this cake was the first to receive a patent in the USSR. But the author is not alone - these are cooks who worked in the confectionery shop of the Moscow restaurant "Prague". Back in the 80s, they were led by confectioner Vladimir Guralnik. Today, only his name is associated with the appearance of this cake. Be that as it may, the cake is gaining more and more popularity every year, many recipes are floating around the Internet - which means that people cook, love and enjoy the taste of this cake.
So we won’t be left behind, and we’ll prepare the “Bird’s Milk” cake on agar-agar according to GOST. It is prepared quite simply and quickly. Prepare the necessary ingredients.
Ингредиенты
For the cakes:
Butter – 100 g
Sugar – 100 g
Egg – 2 pcs.
Flour – 140 g
Vanillin – 2 g
For the soufflé:
Butter – 200 g
Egg whites – 60 g
Sugar – 460 g
Water – 140 ml
Condensed milk – 100 g
Agar-agar – 4 g
Vanillin – 2 g
For the glaze:
Dark chocolate – 90 g
Butter – 50 g
Рецепт
1. First of all, you need to combine agar-agar with water, stir and set aside.
2. Place softened butter in a mixer bowl, add sugar and vanillin. Beat with a mixer until creamy. The mass should become fluffy and light. Add the eggs one at a time and continue beating until smooth.
3. Add the sifted flour and continue beating for another 2-3 minutes. The mass should become homogeneous, very tender and pleasant in consistency.
4. On parchment, draw a circle with a diameter that will correspond to the diameter of the mold in which you will prepare the cake. Place half a portion of the dough in the center and level it along the drawn circle.
5. Place the parchment on a baking sheet and place in the oven. Bake for 15 minutes at 180 degrees. Trim the edges of the still hot cake. Once the cake has cooled, it will be very tender and fragile and easy to break. Bake the second cake in the same way.
6. We move on to the next stage - preparing the soufflé. Place softened butter in a mixer bowl, pour in condensed milk and add vanilla.
7. Beat with a mixer until smooth.
8. Place the saucepan with the previously soaked agar-agar on the fire and bring to a boil. The agar-agar should melt completely. Add the entire portion of sugar and bring to a boil over low heat.
9. At first it will boil strongly, seethe and foam, but then settle a little. Continue cooking the syrup to 110 degrees. This will take approximately 10-12 minutes.
10. While the syrup is being prepared, you need to simultaneously beat the chicken whites into a fluffy, stable foam.
11. Without stopping whisking, start pouring in the syrup in a thin stream. Pour it very slowly. The mass will begin to increase, turn white and become stronger.
12. When the syrup disappears, add the previously whipped butter with condensed milk. Continue whisking for 1-2 minutes and the soufflé is ready.
13. Place the first cake layer in a springform pan. Then pour in half of the soufflé and place the second cake layer. Then pour in the remaining soufflé. Place the form in the refrigerator for 1-2 hours. The soufflé should set well.
14. Prepare chocolate glaze. Place butter and dark chocolate cubes in a double boiler bowl.
15. Stirring, bring to a smooth, smooth consistency. The glaze will be glossy and flavorful.
16. It should cool down a little, but just a little. Pour the glaze over the souffle and smooth it out.
17. “Bird's milk” cake on agar-agar is ready! It is incredibly tasty, beautiful and budget-friendly.
18. Bon appetit. Cook with love.