Cake "bird's milk from the 90s"

Description

This cake is nostalgic for the 90's. my friend often went to cooking at the restaurant "Prague" and buying a REAL cake "bird's milk". Then I got married, moved and began the search for the taste. And so by trial and error, I picked the perfect taste for yourself. And everybody who has tasted it, no one tasted it semolina. So, here we go: the cake "bird's milk" with semolina, tasteless semolina.

Ingredients

Chicken egg

3 piece
Sugar

1.5 cup
Sour cream

1 cup
Soda slaked vinegar

1 tsp
Flour

1.5 cup
Semolina

4 Tbsp
Milk

2 cup
Condensed milk

0.5 can
Vanilla

1 g
Butter

320 g
Dark chocolate

100 g
Citric acid

0.5 tsp

Cooking

Now, whisk the eggs with the sugar without fanaticism. Mixer minutes 1,5-2. Take out of the refrigerator butter (let magonet).

Turn on the oven at 180 degrees. Next add sour cream, preferably 20%, baking soda, quenched with vinegar and flour. Mix all with a mixer, again a couple of minutes. The dough will be slightly thicker than for Apple pie.

Pour the batter into the pan, greased. I have a form of rectangular 20x30 cm put into the oven for 30-40 min. (focused, checking the dough with a toothpick, but the first 30 minutes the oven open do not recommend)

While preparing the cake, make a blank for the cream. Cook porridge, BUT as soon as the milk slightly warmed, add half a tin of condensed milk and stir intensely. Be sure to add semolina to the boiling milk (to avoid lumps) and stir until boiling. Cook for two minutes, no more. Leave aside, let cool down

The sponge cake is baked, take out and leave to cool briefly in the form

It turns out low, but as it should be. Slightly cooled, cut it into 2 layers, if in the process of cutting a little tear, nothing to worry, the cream will cover that.

Finish preparing the filling: first porridge, add vanilla, stir. The oil is triturated with a 1/2 stack. sugar and gradually introduce porridge (it should be lukewarm to dissolve the sugar). If you have citric acid, dissolve it in 1 tbsp of water and add the cream. In the end, beat with a mixer, preferably for about 5 minutes. All the cream is ready, send it in the refrigerator until cool cakes (for 20 minutes)

Next, collect the cake. I do it in the same form in which baked. The cake, half of cream, the cake, the remaining cream. Leave to soak out of the fridge for at least an hour (can be longer)

Hour, make the glaze. Dissolve chocolate, butter and milk. Literally a minute or two and the frosting is ready. Let cool for a few minutes and...

Apply it on the cake (I had chocolate was not whole, docha zoomatra, so the cake turned out proglycem)

Well, actually, that's all. The combination of condensed milk and citric acid in the cream gives the most unique taste that I've been looking for

Delicate taste... basically, my husband eats it in an hour, but I like it after a night spent in the refrigerator)))

Bon appetit!!!

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