Description
Very tasty, tender, airy, simply extraordinary cake "bird's milk ", I wanted to submit for this contest, because I think the recipe of this cake can be attributed to the categories of recipes are "Proven ". 25 years ago, when there were cookbooks, or rather they were, but a large deficit, we young girls were collected recipes from various magazines, cut them out and pasted in notebooks. In a variety of magazines were the topics of cooking. Remember recipes torn out of magazines "Science and life", "Family and school", "Worker". It is in the magazine "Worker" for the year 1989 was published the recipe of the cake "bird's milk", which became the most popular cake in our family.
Ingredients
-
Flour
1 cup
-
Chicken egg
4 piece
-
Brown sugar
1 cup
-
Brown sugar
2 cup
-
Milk
1 cup
-
Butter
300 g
-
Chicken egg
10 piece
-
Flour
1 Tbsp
-
Gelatin
40 g
-
Water
150 g
-
Sour cream
4 Tbsp
-
Cocoa powder
4 tsp
-
Brown sugar
6 Tbsp
-
Butter
50 g
Cooking
The first thing I will bake a cake. To do this, beat eggs with sugar, add flour and mix gently.
Bake the cake at 180 degrees for about 30 minutes, in releasable form of diameter 26 cm
Cover the gelatine with warm boiled water, leave to swell for 40 minutes. I don't use instant gelatin, somehow, with a lot of confidence related to the fact that it is necessary to soak, because products in the cream is a lot.
For the cream, separate the yolks from the whites. Before this procedure I strongly recommend to wash eggs with warm water and soap and wipe with a dry cloth, but be careful - the shell of the egg gets very brittle.
Cook foods for the cream: yolks, sugar, flour, milk.
RUB the yolks with 1 Cup sugar, add milk, stir, add flour, stir again.
The prepared mixture is put in a water bath.
To bring the mass until it thickens. The whole process normally takes 40 minutes or a little more, first the mass is heated, and then gradually starts to set, from time to time it stir, making homogeneous. When the mass reaches the consistency to resemble a thick cream, remove it from the water bath and cool.
At this time, beat egg whites with the second Cup of sugar until thick peaks.
Into the cooled yolk mass add the butter, vanilla, and whisk.
Gelatin heat on low heat, stirring until then, until it dissolved, but not boiling. To cool down a bit.
Into the beaten egg whites pour a thin stream gelatin and mix thoroughly, this should be done quickly.
Then add the proteins to the yolk-oil part of the cream.
Mix well the ground, put briefly in the refrigerator to monitor her condition, as the cream is quickly thickens.
Ready cake remove from the form. Cool, divide into 2 parts. One part put in a detachable form in which it is baked.
As soon as the cream thickens slightly, put it on the first cake.
The cream put the second part of the biscuit. Remove the cake in the fridge, let the cream harden a good 30-40 minutes.
Then start preparing the frosting. To do this, mix the sour cream, sugar, cocoa in a small saucepan, set it on fire and, stirring constantly, waiting for the thick mass, then add the butter and boil a lot.
Extract the cake from split shape, the cream has completely set. And inflict on him a little cooled glaze.
From top to decorate the cake as desired. This cake I made for my SIS on the anniversary on its 50th anniversary.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.