Cake "bird's milk" on agar

Description

I think that many people like "bird's milk"cake or candy. It is not difficult to prepare at home. I have tried to describe very detailed step-by-step the process of cooking, with all the nuances that it could repeat even a beginner cook. The main thing-the desire and inspiration and will be tender, tasty souffle.

Ingredients

Egg white

3 piece
Sugar

180 g
Water

120 ml
Condensed milk

80 g
Butter

80 g
Agar-agar

10 g
Lemon juice

1 tsp
Vanilla

1 pinch
Dark chocolate

50 g
Cream

50 ml
Butter

10 g

Cooking

First, prepare the cream. Beat with a mixer butter and boiled condensed milk (you can take white condensed milk). We will use them later.

Take the eggs (preferably large), carefully wash them and separate the whites from the yolks. There is a special device or share just with your hands. The main challenge to even a drop of yolk was not included in the protein, otherwise he would not be whipped.

Now the protein is placed in a Cup which we beat souffle. It should be roomy in volume I bowl 2 litres. And capacity must be clean and dry, without a trace of fat. In order that protein is well whipped it needs to be refrigerated. I usually just take the eggs out of the fridge.

In the preparation of "Bird's milk"will use agar-agar. Agar-agar is a product derived from red and brown algae. He is the most powerful produced product. Agar is produced in the form of flakes, powder or bars. It has no taste or smell. The recipe I use agar powder, it takes less than cereals, it is faster and more soluble in water. For example, the two types of agar in flakes and powder. Agar-agar is sold in the spice aisle or you can buy it online in bulk. I usually buy 150-200 grams in online store.

Now prepare the syrup, which will continue to pour in the beaten egg white. For this mix in a small saucepan, water, sugar and agar-agar, stir.

Begin to whisk protein mixer. He turns white and increases in volume. The blades of the mixer must also be clean, without traces of fat.

While whisking protein put it on the stove to boil the syrup. First turn on "4" and when the mixture comes to a boil lower to "2" and occasionally stir with a small whisk. Cooking time of syrup, about 3-4 minutes.

During this time, protein eggs, is perfect for holding on the rim and falls.

The readiness of the syrup is determined on a string through the blades. Dip it in the syrup, raise the need of the shoulder blade stretch the thread from the syrup, then he is ready.

Protein continuing to whisk, pour it into the hot syrup and continue whisking mass, add lemon juice ( or pinch of citric acid). Continue whisking another minute or two, the mass is compacted. Well if there is a stationary mixer. I had a manual, so to whisk, pour and photograph at the same time failed.

Continuing to whisk, add the previously cooked cream butter and condensed milk and vanilla. The cream should be at room temperature. Mix all with a mixer, the mass is slightly reduced in volume.

I made this sufiana mass. Whipped mass should immediately shift into the form, as it hardens very quickly, because the melting point of agar-agar 35-40 degrees.

I used silicone form-size 21 x 12 cm If the form is metal, then it should be spread with cling film for easy retrieval soufflé from the mold.

Souffle freezes well and at room temperature, but if you need to quickly, then put in the fridge.

Prepare the ganache. Heated the cream to a temperature of approximately 50-60 degrees (not boil!)Remove from heat and add pieces of dark chocolate.

Intensively stir with a whisk the chocolate starting to melt in the hot cream and everything turns into a homogeneous mass. Now add the butter, stir. The density of the ganache depends on the ratio of cream and chocolate. If you use dark chocolate, then a ratio of 1:1, if milky then 2:1. That is, the more chocolate the cocoa butter, the less you will need to prepare the ganache.

Pour the finished ganache into the cake and distribute on the surface with a spoon or knife.

For fast the glaze you can put a mini cake in the fridge.

In order to beautifully turned out to cut the cake "bird's milk", the knife should be dipped in hot water, quickly wipe and cut into portions. This mini cake I often make it home for tea. It makes a delicious, tender, and absolutely not cloying.

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