Roll "bird's milk"

Description

Roll on motives favorite childhood cake "bird's Milk". The same delicate soufflé, chocolate icing the cakes, but... twisted! The souffle recipe is close to standard with the only difference that instead of molasses I used a mixture of brown and regular sugar. For baking sponge cake to roll, I also adhered to the norms of GOST.. as a crib, I used "the Book about tasty and healthy food" in 1981-without the cover, battered but time-tested!

Ingredients

Flour

90 g
Brown sugar

90 g
Chicken egg

3 piece
Agar-agar

4 g
Water

140 g
Sugar

230 g
Brown sugar

230 g
Citric acid

0.5 tsp
Butter

200 g
Condensed milk

100 g
Egg white

2 piece
Sugar

180 g
Cream

120 g
Water

150 g
Cocoa powder

60 g
Gelatin

3 piece

Cooking

For the soufflés: in a sauté pan pre-soak the agar in water and leave for a few hours.

Shortly before the main cooking process is removed from the refrigerator butter and condensed milk, leave at room t to warm up. Then whisk until the cream and leave at room t until the right moment.

For biscuit: preheat the oven t 180-190 degrees. Coat the baking pan with baking paper. Whisk the eggs with the sugar until light and fluffy.

Spatula beat in the sifted flour, gently stir. Pour the sponge batter into the pan, evenly distributing. Layer of dough 5-7 mm.

Bake cake in preheated oven 10-15 minutes or until tender. Get the cake from the oven and while it's hot, drop it on a blank sheet of parchment. Remove the paper on which the cake was baked, turn the roulade with a clean paper and leave like this until cool.

The pot with the soaked agar plates heated over a small fire. Stirring, bring to a boil, ensuring complete dissolution of agar. Boil for a minute and then add the sugar. Cook the sugar-agar syrup to 110 degrees t or the appearance of white foam, and before the increase in syrup volume. The finished syrup is drawn, as the thread-in the photo it shows. Remove the syrup from the fire and let it cool slightly.

While the syrup cools, whisk two proteins until fluffy foam, then continuing to whisk, add the lemon juice and whisk until thick stable foam. I kept taking pictures with one hand ))) whipping a lot, so I apologize for the quality of this and the next photo.

Continuing to whisk, pour hot syrup into the whites. Mass will increase in volume and becomes glossy.

Reducing the speed of the mixer, will smeshaem cream butter and condensed milk.

Roll deploy and apply a thick layer of souffle mass. Turn loaf now and wrap it tightly with paper or cling film. Remove in the refrigerator for a few hours to complete cooling and solidification.

For the glaze: soak gelatin for 10 minutes in a small amount of drinking water. Mix remaining ingredients (except gelatin) in a pot. Cook, stirring, over medium heat until t 102 degrees, or until it thickens and glazes to large bubbles ( about 10 minutes). Allow the glaze to cool slightly. Gelatin squeeze and smeshaem in hot but not boiling frosting. Strain the mixture through a sieve and leave the frosting at room t for cool to warm.

Cover loaf with glaze, and remove again in the fridge till the glaze.

Decorate as desired. I have shavings of white chocolate.

Comments and reviews

Leave a comment or a recipe review