Cake "bird's milk" on brownie

Description

Cake "bird's milk" on a brownie is a gentle, airy soufflé elastic between two layers of chocolate brownie, drenched on top of a delicious chocolate-hazelnut frosting. Cake "bird's milk" is perfect for tea and coffee.

Ingredients

Butter

180 g
Brown sugar

250 g
Chicken egg

3 piece
Flour

160 g
Cocoa powder

6 Tbsp
Vanilla sugar

1.5 tsp
Salt

0.5 tsp
Egg white

6 piece
Gelatin

25 g
Water

75 ml
Brown sugar

100 g
Butter

120 g
Condensed milk

150 g
Citric acid

0.5 tsp
Cookies

3 piece
Cocoa powder

4 Tbsp
Brown sugar

4 Tbsp
Milk

4 Tbsp
Butter

150 g
Almonds

50 g
Coconut shavings

10 g

Cooking

Cook CAKES brownie. Softened at room temperature, beat butter with sugar until the sugar is dissolved.

One can enter eggs, each time stirring the mass until smooth.

Mix the dry ingredients: flour, vanilla sugar, cocoa powder and salt.

Sift the dry ingredients into the butter-egg mixture. It turns out creamy dough.

Preheat the oven to 180*C. Take a baking dish of 20 cm in diameter, cover the bottom of baking paper (cut a circle), grease with butter and a little bow. Spread the dough, spread with spatula and put in to bake in the preheated oven for 20-30 minutes. Brownie readiness check wooden skewer. The finished brownies are cooled, remove from the mold.

Cut the cake into two parts. I cut the thread. Little impregnate cakes fruit syrup. Consider that we will have a soufflé, extra moisture is not needed.

Prepare a SOUFFLÉ. First, soak the gelatin in cold water with 1/2 part citric acid and sugar, mix up - gelatine needs to swell and then to dissolve without lumps. The mixture will be very thick.

Beat with a mixer soft butter with condensed milk until smooth. The resulting cream will remove to the side.

Chilled whites whisk with a small pinch of salt until stable peaks. In the process of whipping add the remaining citric acid (1/2 part).

Swollen gelatin with sugar to heat on low heat to a liquid state, but do not boil and let it cool slightly. The gelatin and sugar have completely dissolved. For this it is necessary frequently to mix. Into the beaten egg whites, continuously stirring, pour a thin stream of hot gelatin mixture. Continue whisking for another 5-10 minutes, until the mixture has cooled to room temperature.

Protein and gelatin cream gently one tablespoon oil enter-shutochnyi cream, stir. The mixture will settle slightly, but will still be air.

Collect the cake "bird's milk". In the split ring, put down one layer. From top to pour half of the soufflé and sent for a few minutes in the freezer and stays a bit seized. Hardens quickly.

Layer souffle lay out the cut triangles oatmeal cookies

... and pour the remaining souffle. Oatmeal cookies at will. The cake is delicious without it. I had 3 pieces of oatmeal cookies and I decided to try to apply.

Souffle cover with a second Korzh. I have to do it for a few hours in the fridge and stays frozen, and the cake "bird's milk" soaked.

Cooked cake "bird's milk" carefully remove the molding ring, taking care not to damage the edges. Here's a delicious cake turned out. The cake can be decorated fruit jelly made from gelatin and fruit juice.

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