Mini-cakes "bird's milk"

Description

I often make "bird's milk" to the gelatin. But now, finally, I bought the real agar-agar. Today I decided to make a new recipe birds. And since the ordinary form is already fed up, decided to do mini-cakes. But my soufflé turned out a lot, and I also made a cake. The bird itself is very sweet, so I took brown sugar TM "Mistral&a mp;quot; mixed with white. Help yourself, my soufflé turned out very tender, with a pleasant taste.

Ingredients

Biscuit

1 piece
Brown sugar

200 g
Sugar

200 g
Agar-agar

4 tsp
Egg white

6 piece
Butter

150 g
Condensed milk

70 g
Water

150 ml
Lemon juice

1 tsp
Dark chocolate

200 g
Cream

100 ml
Chocolate milk

150 g
Milk

250 ml
Gelatin

8 g

Cooking

So, take the agar-agar, sugar Mistral, butter, condensed milk, eggs, chocolate.

I have my sponge cake cut into 3 parts. One cake I cut out a round shape, the size of my silicone forms.

Agar-agar fill with water (150ml). Definitely need him to stand at least 15 min.

Whisk soft butter, add to it parts of condensed milk. And remove while in the side.

Our agar with water and put on fire. Let him heat up. When it's dissolved, add sugar. I have 200g of sugar and 200g of brown. The sugar should dissolve. Parallel to whisk the whites. Cook agar-agar short-lived, about 3 minutes. The temperature should be 108-110град. When you reach this temperature, add lemon juice and cook for 2 minutes. Remove from the heat.

You can give a little cool, but once I poured, slowly and in a thin stream into proteins. Continuing to mix. Next, you will add parts of condensed milk with butter. Here you can reduce the speed of the mixer.

Now immediately pour in silicone forms souffle. And close on top of biscuits. Do it quickly, because souffle freezes instantly.

The souffle turned out I have a lot, and the silicone forms no longer there, so I still made the cake. And on the bottom put the cake on the top too. You, if you do cake, you can take the form of 26cm. I have a 20cm.

We remove our billet in the fridge for about 3 hours.

Ready souffle we need to get out of shape. I do it with a hair dryer. Very convenient. Gray dryer top or sides of the form. And overturn the silicone form, carefully trying to get it, if not come out, it warmed up again. While our soufflé will not slip out. Now put them in the freezer while we make the icing

Make a glaze. Did the color. Thanks for MK for our girls, Olya Babich and Irina (IrenD). So, poured cold water on the gelatin plate, heated the milk, added the chocolate chips, I had pink, all stirred. And add the squeezed out gelatine, filter all. And allowed to cool to 30град.

When the glaze has cooled. Put the mini-cakes on the grill, and the grill on the sheet of paper. And pour glaze. She had liquid. And at first I thought I have won't work. But as it turned out, you just need to patiently to pour on top. And the icing for that should be enough. I poured a few times. Especially it is necessary to try to pour on the sides, then everything was evenly distributed. And if you see that everything is beautiful, then you need to stop. Otherwise, if the glaze you over, and you still pour, divorces can be ugly.

In one motion a special spatula, cooking, remove the cakes from the grid, remove the excess glaze. While the glaze is not frozen, Boca sprinkle with pistachios.

The cake I also decorated the top with chocolate, mixed with cream. Would heat 100g chocolate and 100ml cream in a water bath. Boca chocolatey. 100g of pure dark chocolate was warmed up in the microwave and put it on a special socolenco pattern, once applied to the sides of the cake. Then put in the cold for 30 minutes. Bon appetit and good spring mood to you!

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