Cake "bird's milk" with an unusual souffle

Description

There are many variations on the theme of "Bird's milk", this soufflé is distinguished by the absence of raw eggs and almost zero fat, but has such a nice creamy taste and a surprising air structure that not a single person you treat this cake, you'll never guess what components are included in its composition. I learned about this cake forum.say7.info and now we are happy to share with you, dear friends, a little more "is dietary" version.

Ingredients

Chicken egg

2 piece
Sugar

40 g
Flour

30 g
Vanilla

0.333 pack
Sugar

30 g
Vanilla

0.66 pack
Milk concentrated

300 ml
Syrup fruit

300 ml
Gelatin

25 g
Dark chocolate

50 g
Milk

50 ml
Jam

50 ml
Syrup fruit

30 ml

Cooking

Let's start with the biscuit. For diet cake "Bird's milk" is the most useful as it can be useful biscuit - with a minimum of egg yolks, flour and sugar. So, separate the whites from the yolks in a separate bowl, one egg yolk is useful to us, the other can be used at their discretion in other dishes. Proseem the flour through a sieve, sugar immediately connect with the third part of the packet of vanillin.

The yolk, beat in a lush white mass with half the sugar, whisk the whites in a solid foam with the other half of the sugar. Put the protein mass to the yolks, stir gently from the bottom up.

Add to egg mixture the flour, gently mix until the dough is not lost splendor. Put it in shape with a diameter of 18 cm and bake in preheated to 180 degrees Celsius oven until tender and lightly Browning.

Get ready cake from the oven, cooled to room temperature, evenly impregnated with 30 ml of syrup. If you are not prepared for children, part of the syrup can be replaced with liqueur, brandy, wine or any other alcoholic beverage to taste.

Evenly on the soaked sponge cake layer raspberry low-calorie jam D arbo, natural berry flavor which perfectly complements the delicate flavor of "Bird's milk".

Now to cook a soufflé. Syrup can take any of their own taste, it will give only slightly perceptible hint of a souffle. It is best to use the syrup from canned fruits - pineapple, apricot, etc.. In most of the syrup soaked gelatin at the time indicated on the package of gelatin. Evaporated milk cannot be substituted for regular milk or low-fat cream - none of these products will not give such a strong foam while beating, it is verified by me.

When gelatin swollen, spread it with the remaining syrup over low heat until fully dissolved. To a boil in no case do not bring.

In advance, pour into a container, greater than that which will beat the cold, almost icy water. The bottom of the bowl for whipping should be immersed in water, and she needs to be steadily raised, to eliminate the possibility of unforeseen situations during whipping. Also, keep in mind that the capacity must be very large and deep - the mass must be very hard to increase in volume.

Set bowl of dissolved gelatin in an ice-water bath, whisk the syrup until fluffy white foam.

Entered the concentrated milk, sugar and vanilla. The mass begins to increase in volume. As soon as it will be the same as in the photo - lush and frothy, immediately pour it on the soaked sponge cake. If a little stretch of time, it is likely that the soufflé will have time to grab much, and spread it over the crust has not come out.

Cover the form with cake foil and set overnight in the fridge. If you can not wait to try it, leave at least a few hours to soak the cake.

Heated and melt over low heat chocolate with lowfat milk, not forgetting to stir, bring to a smooth consistency.

Apply chocolate frosting on the cake evenly. Put in a little time in the fridge and let the glaze harden.

On top of the frosting, you can draw birds or patterns, as expected in the classic version, but this "bird's milk" is a classic hard, so I sprinkled a small amount of chocolate chips. Cake comes out light and very airy, eaten in the blink of an eye. Calms only that the fat content of a souffle not more than 5%. I will eat well and be healthy!

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