Cake "Bird's Milk"

Description

I want to share the recipe for the cake "bird's milk". Prepare cake without using any chemical additives (leavening agents and thickeners). In this recipe I adjusted the dosage of sugar in expense that it turned out NOT sickly-sweet! The cake turns out very tasty and tender, home-made cake is not like store-bought version! Store the cake too sweet, I don't like sugary cakes, so sugar, I have greatly lowered. The cake is in diameter 28 cm, it seems very big, BUT it is so delicious that in our little family, he "flies" for 2 days. This size cake is perfect for festive table. I wish you a pleasant viewing.

Ingredients

Chicken egg

4 piece
Sugar

170 g
Flour

130 g
Soda

1 tsp
Chicken egg

10 piece
Sugar

260 g
Milk

200 ml
Flour

2 Tbsp
Butter

250 g
Gelatin

30 g
Vanilla sugar

15 g
Water

150 ml
Butter

30 g
Chocolate milk

100 g
Milk

3 Tbsp

Cooking

It's the ingredients we need for making biscuit dough.

The eggs must be beaten with the sugar for 10 minutes. the mixture should rise and rise. 10 minutes is the optimal time to whip, if the whip is longer, then this mass will then settle down and this will affect the quality of the finished cake (it is flattened).

So I took the eggs with the sugar after 10 minutes of continuous whisking with a mixer.

After 10 min. add the eggs to the flour+soda. All this mix with a mixer until a homogeneous mass.

Baking biscuits to lay parchment paper. My form has a diameter of 28 cm.

On the parchment to pour the obtained biscuit dough. Bake in the oven for 20-25 min at a temperature of 180*C.

Benchmark the readiness of the biscuit will serve as its Golden crust that formed on top. Readiness biscuit check wooden toothpick: if it comes out clean, the cake is cooked and ready.

Ready cake cool and cut lengthwise into 2 layers.

Soak gelatine in 150 ml of water at room temperature for 45 min.

After 45 minutes gelatin put on the fire and everything is very well mixed, completely dissolved. Boil gelatin or it loses its properties!!!

Before the introduction of the protein in the cream should be cooled gelatin mixture, then I strain it through a sieve.

Separate the whites from the yolks. I separate a special plastic separator - very convenient!

With a mixer the yolks with the sugar white.

It turns out that such a white mass that had increased in volume. I was fluffing continuously with a mixer for 10 minutes.

I then add to the resulting mass of the flour and milk. Again all carefully mix with a mixer until smooth.

The cream I put in a water bath for 15 min. to cook the custard. After this time the cream starts to thicken, it is necessary to periodically stir with a spoon and break the lumps! Then the cream is cooled to room temperature.

Butter room temperature, I begin beat with a mixer.

Then to butter you need to gradually add custard, add a little and whisk the mixture with a mixer.

After whisking the custard and butter I got such a smooth consistency, light yellow in color.

In the resulting buttercream should add the vanilla sugar and mix it up with a mixer.

Proteins must beat in a solid foam.

Whites greatly increase in volume, and it turns out to be lush protein cream.

I strained gelatin thin stream add in the cream and protein, in parallel mixed with a mixer until smooth.

Combine both cream. In butter cream and gradually add protein cream. A little added - must beat with a mixer until smooth.

Remove the cream in refrigerator to harden for 1.5 hours.

Now I collect the cake. Take the first pie crust and put it into a round shape.

On this layer spread the cream, which I pre-cooled in the refrigerator to gelatin grabbed. The cream should be evenly spread with a spoon across the surface of the biscuit.

Cream on top cover with a second Korzh. The cake I'm a little pressed to the cream.

These are the ingredients that will be needed to prepare the chocolate glaze.

Combine the milk and butter. The butter should melt over very low heat.

After the butter melted, I add it to chocolate. Chocolate I pre-broken into squares. Heat the chocolate, stirring periodically need it.

Once the chocolate is melted, I take the mixer and mix the chocolate glaze until a homogeneous mass. Due to the fact that the glaze is very hot, it will quickly drain from the cake, and that did not happen, I remove the icing in the fridge for 20 mins There, it slightly thickens and will not be liquid!

Then I start brush to apply the chocolate icing on the cake.

Specified in the recipe for the glaze is enough to cover the cake entirely with sides. The cake I put into the fridge to harden overnight. First cake I put in the clear in the refrigerator, because the icing is still sticky, but about an hour after 1.5 - 2 when the icing hardens completely, I again get the cake, spread a large plastic cap and leave on all night.

Here is my cake in the morning!

A PLEASANT TEA, MY FRIENDS!!!

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