Description
"Bird's milk" is one of the most popular cakes in the 70-90-ies of the last century. And today, many are trying to find "the one" (as in the 80-ies) cake, but it is very difficult. And I almost every holiday do "the same" cake. In the shops we have long ceased to buy "bird's milk".
Ingredients
-
Flour
230 g
-
Chicken egg
10 piece
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Sugar
570 g
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Butter
410 g
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Vanilla sugar
2 tsp
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Leavening agent
1 tsp
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Gelatin
20 g
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Condensed milk
1 can
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Citric acid
0.25 tsp
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Milk
0.5 cup
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Dark chocolate
150 g
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Cream
180 ml
Cooking
Separate the whites from the yolks. Proteins put into the refrigerator.
To the yolks add 180 g of sugar and 1 teaspoon of vanilla sugar and whisk.
In the process of whipping add 140 g. soft CL. oil.
Flour mixed with baking powder and add to egg-oil mixture.
Mix well with spatula.
Put the dough in a detachable form and slightly flatten. Bake in a preheated 200*With the oven for 20 min.
Pour gelatin milk.
The finished cake out onto a rack to cool. When cooled cut into 2 parts.
240 g soft SL. oil whisk white. Not stopping to whisk, add condensed milk (good quality) at room temperature. From the resulting cream can, put 2 tbsp for decoration (do NOT put it in the refrigerator).
In swollen gelatin add 180 g of sugar and heat until sugar and gelatin is dissolved. Chilled proteins vzbit in a solid foam. Continuing to mix add citric acid, 180 g of sugar (parts) and 0.5 teaspoon of vanilla sugar. Continue to beat until stable peaks. Without stopping to add gelatin in a thin stream. Parts add the butter cream.
In detachable form on the bottom put 1 cake layer, put half of the souffle. Cover with the second Korzh. Press down lightly. Spread the remaining souffle. Flatten. Put into the refrigerator for 1.5-2 hours for gelation.
In a pan pour 180 ml of cream 30 g of sugar, heat until the sugar is dissolved. Add 150 g of chocolate. Grind until the mixture becomes smooth and shiny, add 30 g of soft CL. oil and grind for another 4-5 min.
The cooled frosting to fill the cake, put into the refrigerator for 1 hour.
To decorate the cake. Give it to infuse overnight in refrigerator. Bon appetit!!!
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