Description
Or cake "Three little birds". I thought, thought what is so original to cook for the competition... And suddenly I had the idea to make the cake "bird's milk"... in the microwave! After preparing her souffles, puddings, airy omelettes... and then the "Bird" you can try to do, I thought. From experience of cooking fluffy omelets I remembered that when I was not whipping the whites - scrambled eggs not understood and was not tender. I decided that I need to whisk the egg whites (in principle as for ordinary cake "bird's milk") groceries, wearing an apron and started to experiment... after making and tasting this delicious cake, I hastened to share it with you... And suddenly my "autumn" to check, and maybe people have long guessed "Bird" in the microwave to cook! What was my surprise when I saw many recipes like soufflé "Bird's milk" in the micro on the Cook! Alas. I have not opened. But since my recipe is significantly different from the others, did not get upset and published it, do not go to waste works for nothing
Ingredients
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Yogurt
150 ml
-
Soda
0.5 tsp
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Flour
3 Tbsp
-
Sugar
75 g
-
Instant coffee
1 Tbsp
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Cocoa powder
1 Tbsp
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Milk
1 Tbsp
-
Yolk egg
3 piece
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Butter
40 g
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Egg white
6 piece
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Sugar
10 Tbsp
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Lemon peel
1 Tbsp
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Lemon juice
1 Tbsp
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Cocoa powder
1 Tbsp
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Vanilla
0.5 g
Cooking
Immediately separate the whites from the yolks, first in the fridge, the second to leave yet (and we'll need 3 egg yolks, the other 3 alone will tell how to use) First, prepare the crust. I have it takes up to 10 minutes In 150 ml of yogurt 0.5 tsp Gasim soda.
Mix sifted flour, sugar (can be direct in the form in which we'll cook in the microwave)
In hot milk (heat it in the micro 700w 30 seconds), stir coffee, cocoa. Add the egg yolks, the melted butter, stir
Pour the flour, coffee mixture, yogurt and soda, Stir thoroughly, the dough is "thin", but not very liquid
Bake 5-6 min at 700w Out, can I keep in shape and try to live on cake and bake a souffle (in this case, it is necessary that the cake top was seized, and at the bottom was not yet fully ready, and then together with soufflé "came")
Now get protein from cold-ka and whisk them up to the dense foam in the middle, and then high power
Enter the sugar and whisk until peaks
By eye divide into 3 parts, one carefully add the juice (if you are afraid that I will fall down proteins, can be safe... I have this layer is not the most "lush", I think because of the juice - the water is into the beaten egg whites should not fall) and zest Put into the form (or, if I decided to bake the cake - it), level
In the second part add cocoa and whisk (with cocoa perfectly zagustel proteins... don't know why ) Spread on top, leveled
In the third layer is vanilla, spread, leveled
Since I was experimenting, then baked with care. Constantly got to check out 5 times in 2 minutes :D. But, losing those extra steps oven about 7 minutes (700W). Attention!!! Guided by his micro! There is power in which soufflés are baked for 30 seconds! (I wonder of course) the cake is more than just a soufflé in the molds, he longer cares + power I have a small. You could 5 minutes be enough (maybe even less?) Anyway, finally got I not when soufflé has risen (it is almost immediately lifted), and when it has become more or less elastic and dense
At the expense of removing from the mold... I have a souffle allocated liquid (a bit) and the bottom could easily slip on the plate :D But I risk it and covered the form with souffle dish, sharply but gently turned. Then put on top of the cake and flipped again. So, the top of the soufflés I have stayed at the top and bottom of the cake as needed
"All about all", as they say, half an hour! Bird's milk, of course, best eaten chilled. By the way, at the expense of storage...3-4 days cake is great in the fridge! Me even on day 2 he liked (tighten, just like candy, "the Bird") and this cake turns out on the side, and such - from the top :) just Kidding, I have already decorated ;)
Beauty... "Yummy"... Three flavours of 'Bird's milk'!
Gentle, without exaggeration, melting in the mouth...
And this bird with orange beak and crest marmalade
Enjoy! Bon appetit!
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