Cake "bird's milk" with a caramel glaze

Description

Cake "bird's milk" once there was a real scarcity and a luxury. Many wanted to purchase it for the holiday, which had to stand in long queues. It was a favorite cake of my Granny. And we tried to please her. How much joy was in her eyes! The history of the cake "bird's milk" continues to this day - he is now less popular than before. It can be bought in any store in various versions. But... "the taste" very difficult to find. And, as a rule, are now selling these cakes in which the cream quite a bit, but thick layers of dough. And I always wanted to be the opposite. Therefore I offer the option of dessert: a base of Savoiardi, a thick layer of delicate, airy soufflé, topped with caramel frosting.

Ingredients

Agar-agar

4 g
Water

180 g
Sugar

300 g
Molasses

155 g
Butter

240 g
Condensed milk

100 g
Egg white

60 g
Citric acid
Vanilla

0.25 tsp
Milk

50 ml
Brown sugar

150 g
Powdered sugar

70 g
Rum

1 tsp
Cookies

8 piece
Vegetable oil

0.5 tsp

Cooking

The agar-agar to soak in the regulations in 130 g. of cold water. I have agar-agar 900 for his swelling need 1 hour.

White whip 200 g of butter.

Add the condensed milk and the pinch of vanilla and beat until of cream.

Beat the egg whites until resistant foam at the end of the whipping add a pinch of citric acid.

To the swollen agar-agar add the sugar, syrup and boil the syrup to 110 degrees. Syrup souffle with the use of molasses not kristallizuetsya, unlike simple sugar syrup.

Without stopping whisking, pour the hot syrup into the whites and continue to beat for another 10 minutes.

Buttercream to connect with the protein mass.

And beat on low speed of mixer 5 minutes.

Bring to a boil 50 g of water with 50 g unrefined cane Small sugar TM "Mistral"

Remove from heat and add rum.

Oiled silicon cake tin and put it in a mixture for a souffle.

Cut into suitable size pieces of Savoiardi, dipping them one by one side with sugar syrup and spread begins to solidify souffle.

It is better that the form was filled out completely, it may be easier then to remove the frozen souffle. I had great form. Put in the refrigerator until fully cured soufflé.