Cake "bird's milk" was invented by a Moscow cook and for this invention, by the way, the author obtained a patent. Sold it in Moscow on the Arbat in a candy store from the restaurant "Prague". When it carried, and it happened Yes-but-far not every day, all lined up, almost like a Mausoleum. Enough for 3 -5 pieces to friends and acquaintances. The proposed recipe is as close to the original as possible at home. The cake is wonderfully tasty. The other day I was doing it for her husband's anniversary, on its work. People were in shock and thrilled. The assistant told my husband that the cake was a blast! I offer my sincerest apologies to the cooks Barbie Natalka9, Tanya-O-511 and Oxana for the fact that unwittingly repeated their earlier posted recipe. In the search I was given a reason only one recipe, but it was completely different.
How to bake a cake, I remove not. A biscuit here, the most that neither is ordinary: beat eggs with sugar for 10 minutes, add the flour, stir. Bake on medium heat for 30 minutes. Willingness to check the match. Ready cake cool and cut into two layers. All elementary. The main thing in this cake - it is CREAM! He is absolutely extraordinary! So, let's start. Is the cream in three stages. The FIRST step. Cover the gelatine with warm water. Separate the yolks from the whites (the whites until put into the refrigerator). In a small saucepan beat the egg yolks with 1 Cup sugar until a lush white mass. Pour the milk, add the flour and stir.
Place the saucepan in a water bath and, stirring, bring the cream until bubbles. It will greatly increase in volume.
In fact, we cooked the custard. The mass to cool, stirring occasionally to avoid a film. I put in a bowl with cold water, so to speak, to speed up the process...
The SECOND stage. Butter, softened to room temperature, whisking, gradually, spoonful by spoonful, adding the custard. This will require another pan, a little more than the first. Add the vanilla sugar or vanilla and mix well.
And here we have the mouth-watering butter cream.
Step three. Swollen by this time to bring gelatin until completely dissolved and, if necessary, drain.
Well cooled by this time, proteins are placed in the third pot. It should be even more liters to 2.5. Beat egg whites with the second Cup of sugar until stiff peaks.
Pour the dissolved gelatin and mix well.
And finally - together protein and oil creams and oil on the parts added to the protein, each time carefully whisking until smooth. Here and ready our cream. It is quite extraordinary. It is airy, delicate, stunning silk texture... its just impossible to compare... IT is INCOMPARABLE!!!
Put the cake together. Around the bottom of cake ring set (as I was helping out my sliding ring for cakes!!!). If you wish, you can slightly (but only slightly)to soak the biscuit with the syrup with cognac or rum essence. I just slightly moisten with a brush.
To lay out our stunning cream, flatten and cover with the second Korzh. Slightly press. Put into the refrigerator until fully cured, preferably overnight. When the cake is completely hardens, remove the ring and cover the cake with chocolate icing. I have already in a hurry, so didn't have time to photograph this stage. The glaze I did a little, covered top only, but, in fact, need to cover and the sides too. Cake, you can't even decorate at all, it is in itself self-sufficient. And last, the process seems long enough. This is not so. Actually this is a very quick cake, especially if you use ready-made sponge cakes. In this case the cream can be divided into two parts in the middle to put the third Korzh.