Cake bird's milk - general principles and methods of preparation
Old-timers of the former Soviet Union remember this tradition very well - to bring from the capital of the Motherland a scarce and very demanded delicacy for those times - the “Bird's milk” cake. It was impossible to "catch" him in grocery stores, as the saying goes, "in the afternoon with fire." The lines behind him on the New and Old Arbat lined up such that they blocked the movement, and they had to be deployed by police outfits. And all because the cake patented by Vladimir Guralnik (the chef of the Prague restaurant) was produced in strictly limited quantities, as it was made from perishable products.
Of course, this can be considered as an excuse, because now it is sold in stores completely out of turn. But why do we need a cake shop, if you know a lot of homemade recipes. By its technology, it was simply created in order to cook it in the home kitchen. In most recipes, “Bird's milk” is made from beaten eggs, like sweets with semi-air mashmell filling, known since the 30s of the last century. The first to produce them was Poland, called ptasie mleczko. Cake "Bird's milk" has a special technology. At the very bottom should be a layer of baking, but not shortbread dough and not biscuit.
The inventors experimented for a long time, and came to the conclusion that the best basis would be a dough that looks like a cupcake. As for the souffle, they did not immediately come to the classic look either. They did it not on gelatin, but using agar-agar, which does not fold at a temperature of 117 degrees. With a scarce exotic supplement, the cake becomes tender and melts to your mouth. In home recipes, it is quite possible to do with gelatin and egg proteins, the main thing is to get an air souffle. With the help of modern mixers and blenders, you can beat various mixtures until the creamy mass really becomes the same as in bird milk.
Bird's milk cake - preparation of products
In any version of the preparation of the cake we need a certain amount of eggs, milk, cream, butter. Almost all recipes use gelatin - animal glue. It is obtained by digesting from non-fat cartilage or veins. That is why the meat "jelly" freezes by itself, due to the natural presence of gelatin in the meat broth. Culinary gelatin is a plate or leaf that is well swellable in warm water (their thickness is only 2-3 mm). To quickly dissolve gelatin, you need to carefully raise the temperature to 45 degrees, stirring the solution.
Cake bird's milk - the best recipes
Recipe 1. Classic bird milk with egg souffle
By the way, Bird's Milk has very few calories. This recipe, despite the festive appearance and curvaceous, contains virtually no cream. Cooking this cake is much easier than it might seem at first glance. See for yourself.
Ingredients:
Sponge cake: 4 eggs; flour (1 cup), sugar.
Souffle: eggs (10 pcs), milk (1 cup), sugar (1 ½ cup), gelatin (sachet), butter (200 grams), flour (1 spoon).
Cooking method
Pour gelatin with a glass of cold water. Cooking a biscuit. Beat eggs with sugar, add flour and knead well. We cover the oiled form with parchment, pour out the dough and bake for 30 minutes or less. We check readiness with the help of a splinter.
Souffle: we separate the yolks from the proteins and grind them with half the cooked sugar, add milk, mix with flour and put in a water bath to make it thicken. Cool the mixture and add soft butter into it, whisk with a mixer. We completely dissolve gelatin in water and stir until lumps disappear. Beat the whites with a mixer until lush foam, adding a pinch of salt. Add the second part of sugar, beat. Add gelatin and continue whisking. Mix both masses and refrigerate until thickened. Ready chilled biscuit cut lengthwise into two parts. We lay the lower part on the bottom of the mold, spread the souffle obtained from above, cover with the second part of the cake. Decorate the top with melted chocolate.
Had to tinker? But what a result! Real homemade “Bird's milk” cake is an affordable, no longer scarce meal.
Recipe 2. Bird milk with semolina souffle
In order to prevent decoy in the cream, there is a little secret. You will definitely want to cook it again if you try at least once.
Ingredients: margarine (cream, 100 g), vanillin, eggs (3 pcs), soda, slaked with vinegar, sugar (1 cup), cocoa (2 tablespoons), flour (1 cup).
Cream: butter (butter, 300 grams), vanillin, milk (2 tbsp), sugar (1 cup).
Frosting: 4 tablespoons milk and sugar, half a glass of sugar.
Cooking method
We mix cocoa with sugar and vanilla, add margarine, water and put on low heat. It must be ensured that a homogeneous mass is obtained. In the cooled resulting mass, we drive three eggs one at a time, mix thoroughly. Separately, mix the flour with slaked soda, attach to the previous mass. Bake in the oven.
Cream.
And here’s the promised secret: we grind semolina on a coffee grinder until we get flour. Now no one ever guesses what the cream is made of. Boil semolina in milk until thickened. Separately, beat butter with sugar, add vanillin and pour into porridge. Stir thoroughly. Cakes are placed in a round shape with a side. We spread the cream obtained on top, put in the refrigerator until completely thickened.
Glaze.
Mix sugar with cocoa, add milk and bring to a boil, stirring. Add 1 tbsp. a spoonful of butter. Cool and water the cake. Let the cake harden completely.
Recipe 3: Cake Bird's milk with curd souffle
Ingredients: cottage cheese (300 grams), gelatin (30-40 gr.), sour cream (400-450 gr), milk (1 cup), cocoa (4 tablespoons), sugar (1 cup), sugar (4 tablespoons )
Cooking method
We will form a cake in two parts - chocolate color and white. To prepare the chocolate layer, fill it with water and leave it to swell. Add 4 tablespoons of gelatin mixed with cocoa, heat until the gelatin dissolves. Pour into the mold and leave for 25-35 minutes to insist. White layer: pour gelatin with milk, let dissolve. Rub the cottage cheese through a sieve, get a pasty mixture, mix with sour cream, add cream, a glass of sugar. Beat the resulting paste until thickened. We heat the gelatin with milk, mix it with the milk mass with a mixer, cool (10-15 minutes). Pour into the form on top of the first layer and put at least 2 hours in the refrigerator.
Bird's milk cake - useful tips from experienced chefs
- As a rule, the top of the cake is covered with chocolate icing. For a holiday or anniversary, glaze can make any drawings or inscriptions. To do this, we collect powdered sugar in a paper envelope and sprinkle it on a cake in the form of an ornament or letters.
- This advice is borrowed from a similar recipe for candy "bird's milk." In order to make the filling with a more pronounced taste, gelatin can be soaked in fruit juice or compote. As a filling, concentrated milk is used, whipped with a mixer into thick foam.
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