Making bird's milk at home recipe. Traditional decoration - chocolate, glossy, shiny glaze is made from

When a city has a rich history, it will definitely have its own sweet masterpiece, which local cafes and restaurants delight visitors with, and it can also be purchased at almost any retail outlet in the city. And if for Kyiv the calling card is the Kiev cake, then for Moscow it is Bird’s Milk.
Bird's milk can rightfully be considered a Soviet work, and its creator is Vladimir Guralnik. A lot of time has passed since then and the dessert has acquired more than one “original” recipe for Bird’s Milk cake at home.
Having tried many recipes, I settled on this option, which I am sharing with you, dear friends, with the help of step-by-step photos you can easily prepare this delicious dish. We will prepare bird's milk without gelatin, based on agar-agar.

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Ingredients

For the biscuit:
eggs – 2 pcs.;
flour – 65 g;
cocoa powder – 10 g;
sugar – 75 g;
For the soufflé:
butter – 200 g;
condensed milk – 100 g;
water – 120 ml;
agar-agar – 4 g;
sugar – 400 gr;
lemon juice – 1 tbsp. l.;
vanilla sugar – 1 tsp;
Water - 150 g;
Squirrels - 2 pcs. or 60 grams
For chocolate glaze:
chocolate – 75 g;
butter – 50 gr.

How to make Bird's Milk cake at home

Initially, soak the agar-agar.
Pour water into the pan, add agar-agar and leave for one to two hours or for the time specified in the instructions.

Next, prepare the biscuit.
Break 2 eggs into a bowl.

Beat, gradually adding sugar until the volume increases 3-4 times. This takes me approximately 5-7 minutes.

Sift the flour with cocoa powder and mix into the egg mixture.

Stir in the flour and cocoa with a spatula, being careful not to settle the dough.
I do this exclusively clockwise, without rushing anywhere.

The dough is very tender and should be treated the same way. We put it in a mold (diameter 22-24 cm) and put it in a preheated oven.

Bake until done. Depending on the diameter of the pan, baking time can vary from approximately 12 to 25 minutes. We take the biscuit out of the mold, put it on a wire rack and forget about it until it cools completely.

Now let's prepare the soufflé.
First, make buttercream with condensed milk. Beat the butter until fluffy.

Without ceasing to stir, pour condensed milk into the butter in small portions. If you do everything correctly, the cream will come out airy and smooth, just be careful not to over-mix it!
Now let's prepare the syrup. Heat the pan with the swollen agar-agar and bring to a boil over low heat. Cook the agar-agar for a few minutes. During cooking, be sure to stir the mixture and carefully move along the bottom of the pan, as the agar-agar may stick.
Pour sugar into the pan and stir gently with a spoon until the sugar completely dissolves. Bring the syrup to a boil and, stirring gently, bring it to a temperature of 118 C (this is for those who have a culinary thermometer). If you don’t have a thermometer, then cook the syrup until thin threads of syrup trail behind a raised spoon. This will approximately take you about 5 minutes. After this, remove it from the heat and let it cool.

Let's start working on proteins. Pour them into a large bowl. Beat the whites starting with the minimum speed of your mixer, gradually increasing the speed until stiff foam.

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Add hot syrup to the whipped whites. To do this, pour it in a thin stream under the mixer blades.

After all the syrup has been poured in, add vanilla sugar and lemon juice and beat the mixture until warm (be careful, the temperature of the whites should not drop below 40 C, since at this temperature the agar-agar begins to harden).
Add butter cream to the soufflé in small portions. Beat the soufflé until completely homogeneous.

You can collect the cake!
Place the cooled sponge cake on the bottom of the springform pan and pour the soufflé onto it. Place the cake in the refrigerator for 1-2 hours until the surface is slightly firm.

The final touch is the frosting!
To prepare it, melt the chocolate with butter. Instead of chocolate glaze, if you wish, you can make cocoa powder glaze. Allow the glaze to cool to room temperature before pouring into the cake. Without removing the cake from the mold, fill it with glaze. If you want to completely fill the cake with glaze, then let the soufflé set completely (at least 3-4 hours) and only then remove the cake from the mold.
Cut the finished homemade “Bird's Milk” cake into small pieces (it is quite high in calories) and serve it to the festive table.

Classic cake “Bird's milk” according to GOST at home

A well-known and beloved dessert is Bird's Milk cake. Even in Soviet times, entire queues lined up for it, and the recipe was kept in strict secrecy. And where would we be without a secret ingredient, which at that time was used only in the food industry and was not available to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. Well, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and spice sellers at the market. The most correct Bird's Milk cake is prepared according to GOST. But unfortunately, the cake according to this recipe turns out to be sickly sweet. Believe me, I tried these recipes on myself, it’s impossible to eat. And therefore I want to offer you a recipe in accordance with GOST, but already converted to a smaller amount of sugar. At the same time, the Bird's Milk soufflé turns out just as tender and airy. If you are partial to all kinds of cakes, check out our other cakes.

Ingredients:

for the crust:

6 yolks;
0.5 tbsp. Sahara;
1 tsp baking powder for dough;
100 g butter;
1 tbsp. flour.

for soufflé:

6 proteins;
380 g sugar;
120 ml water;
10 g agar-agar;
50 g condensed milk;
150 g good butter;
1/3 tsp. citric acid.

for glaze:

100 g bitter dark chocolate;
75 g butter;
20 g powdered sugar.

Bird's milk cake recipe at home

Before starting cooking: leave all the butter to soften at room temperature. Set the oven to preheat to 200 degrees. A little advice: it is advisable to use a springform baking pan, this will make it easier to take out the finished cake.

Preparing cake layers for Bird's Milk cake

1. Soak agar-agar in cold water for 2-4 hours.

2. Prepare sponge cakes. Break the eggs, separate the yolks from the whites. Cover the whites and put them in the refrigerator; we will need them for the soufflé. Place the yolks in a deep bowl, pour in 0.5 tbsp. Sahara.

3. Beat with a mixer for 3 minutes.

4. Add room temperature butter, add flour and baking powder.

5. Stir until smooth. When the flour is mixed with the egg mass, you can beat for another minute with a mixer to make the dough more fluffier.

6. Grease the baking pan with a small amount of vegetable or butter so that the sponge cake does not burn and stays well behind the pan.

7. Move the dough into the mold, level it and place it in an oven preheated to 200 degrees for 15 minutes.

8. Cool the finished biscuit and remove it from the mold.

9. Cut into 2 layers.

Preparing soufflé “Bird's milk”

10. Place butter at room temperature into a deep bowl, and add condensed milk here.

11. Beat with a mixer into a fluffy mass.

12. Pour the water with agar-agar into a saucepan and place on medium heat. Stir until the agar-agar is completely dissolved; it begins to boil very quickly.

13. Add sugar.

14. Stir thoroughly until the sugar is completely dissolved (important!), until the mixture begins to boil. When the mixture boils, add 1/3 tsp. citric acid. You cannot overdo it with citric acid, otherwise the soufflé may not harden. Bring the temperature to 110 degrees and turn off the heat.

15. Pour the egg whites into a deep bowl, add a pinch of salt and beat until stiff peaks form (see how to beat the whites correctly). The whites must be beaten quickly until the syrup has cooled. For convenience, you can immediately prepare the mixer and whisks, and pour the whites into the largest mixing bowl (in which we will later prepare all the soufflés) and put them in the refrigerator.

16. Pour in the just-cooked sugar syrup with agar-agar in a thin stream, continuously whisking with the mixer at maximum speed. The protein mass will significantly increase in volume and become denser. Then reduce the speed and beat for another 2 minutes like Italian meringue.

17. Add butter and condensed milk in small portions, continuously whisking at low speed. The mass will settle slightly and become more liquid, but there should still be a lot of bubbles left in it.

18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.

19. Place 1 cake layer on the bottom of the pan. Pour in half the soufflé.

20. Carefully place the second cake layer on top.

21. Pour in the remaining soufflé.

22. Level the top with a spoon. Place in the refrigerator until the soufflé has completely hardened.

23. A properly prepared soufflé hardens quickly, from 20 to 40 minutes. But it’s better not to risk it and leave the cake in the refrigerator for an hour.

25. When the soufflé has hardened, you can prepare the chocolate icing for the cake. Place 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar into a durable glass bowl.

26. Place in a saucepan in a water bath, turn on low heat.

27. Stir until the chocolate is completely dissolved. The glaze should not boil; 40-50 degrees is enough to dissolve the chocolate.

28. Pour chocolate glaze over the cake. Place in the refrigerator until the glaze has completely hardened.

29. Take the finished cake out of the refrigerator. Carefully remove the form.

30. Pour boiling water over a large knife and cut the cake.

The most delicious Bird's Milk cake is ready! Bon appetit!

“The rich have everything, except bird’s milk,” says a Russian folk proverb, but in the 60s of the twentieth century, thanks to the efforts of the Soviet confectioner V. Guralnik, “Bird’s milk,” which became a cake, was available to people of any income. True, this dessert often remained unattainable due to the inability of production to satisfy the growing demand. Therefore, housewives tried to replicate the coveted Bird's Milk cake in their kitchens. This is how various delicious variations appeared.

This is a classic version of the cake, for which long lines lined up at pastry shops. But now an accessible step-by-step description of the recipe allows you to prepare this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes, you must prepare:

a couple of large eggs;
100 g fattier butter;
100 g fine sugar;
10 g vanilla sugar;
160 g of premium flour.

Proportions of products to create the lightest and softest soufflé with a subtle milky aroma:

450 g granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g gelatin;
3 chicken egg whites;
100 g condensed milk (not boiled);
200 g butter;
4 g vanillin;
3 g citric acid.

Traditional decoration - chocolate, glossy, shiny glaze is prepared from:

100 g dark chocolate;
50 g butter.

How to recreate the Bird's Milk cake according to GOST with gelatin:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Using a mixer, beat soft butter with granulated sugar and vanilla sugar. The mass should turn white, increase in volume, and the grains of sugar should completely disperse.
After this, mix in the eggs and flour one at a time. Gather the finished dough into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes to the desired diameter on parchment, bake them at 230 degrees for 10-12 minutes and cool without removing them from the paper.
Now you can start preparing the soufflé. First you need to soak the gelatin in water. Boil a syrup from sugar and water, which will flow from a spoon into a thin string.
While the prepared syrup cools (its temperature should drop to 60 degrees), beat the creamy butter with condensed milk. Do the same with egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get stable peaks with a pleasant aroma faster.
We combine the soufflé components. First, gradually pour syrup into the whites, without stopping whisking them, followed by gelatin heated to a liquid state without grains. Lastly, stir in the buttercream and condensed milk with a spatula.
Place one shortbread cake on the bottom of a mold with split sides of a suitable diameter, distribute half of the soufflé evenly over it, cover with another cake layer, onto which transfer the remaining portion of the tender mass. Place the dessert in the refrigerator for 3-4 hours.
When the soufflé mass “seizes” well and hardens, all that remains is to pour melted chocolate and butter on top of the dessert.

Allow the glaze to set, remove the cake from the pan and serve.

A simple no-bake recipe with boiled condensed milk

Any cake requires baking cake layers, but this dessert allows you to bypass this point by preparing “Bird's Milk” without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the shortbread base can be made using the method proposed below.

The soufflé can be made according to the classic recipe or use a caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruits, which will add an elegant sourness, balancing the sweetness of the soufflé.

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g butter.

For caramel soufflé you will need:

370 g boiled (or homemade) condensed milk;
200 g sour cream 20% fat;
half the amount of butter;
20 g gelatin;
5 proteins.

Decorate the dessert:

400 g of canned or fresh berries and fruits to taste;
1 pack of cake jelly.

Cooking algorithm:

In a blender or food processor, beat the shortbread with soft butter into buttery crumbs. Press the resulting mixture into the bottom of the springform pan and place in the refrigerator.
Beat condensed milk with butter to a soft creamy consistency. Prepare gelatin: let it soak in water (proportions 1:3) and heat until liquid. Place a spoonful of condensed milk cream into hot gelatin, stir and add to the total mass of the cream.
Froth the egg whites thoroughly and mix with the base of boiled condensed milk. Distribute the soufflé over the shortbread base, smooth it out and let it sit overnight (at least 8-12 hours) on the refrigerator shelf.
Place the berries and fruits on the frozen treat and pour cake jelly on top, prepared according to the recommendations on the package. Once the jelly has set, carefully remove the sides of the springform pan from the dessert and transfer it to a serving dish. The caramel bird, as this version of the cake is also called, is ready to “fly” to the table.

If you couldn’t buy jelly for the cake, you can make it yourself by mixing gelatin, sugar and water in a ratio of 1:1:3. After the gelatin swells, heat the mixture to a liquid state and pour it over the fruit on the cake.

Based on cottage cheese

To prepare a delicate version of Bird's Milk based on cottage cheese, you also do not need to turn on the oven. An important point of this recipe: cottage cheese should be chosen tender, paste-like, without grains. To be on the safe side, it is better to blend it to the desired consistency in a blender.

The dessert consists of three layers. For the first one you need to take:

100 g dark chocolate;
the same amount of oil;
100 g of dry chocolate breakfast balls (for example, Nesquik).

The second layer of curd soufflé is prepared from:

500 g cottage cheese;
200 g each of sugar and heavy cream;
40 g gelatin;
100 ml water;
vanilla to taste.

The final layer – chocolate icing consists of:

140 ml water;
130 ml cream;
180 g sugar;
60 g cocoa powder;
10 g gelatin;
20 ml water.

Progress:

Melt chocolate and butter until liquid, add crispy breakfast cereal balls into it, mix and place in an even layer on the bottom of a springform pan greased with vegetable oil. Place in the cold for the layer to set.
Prepare gelatin: let it swell and dissolve in the microwave or in a steam bath. Beat the cream with sugar and cottage cheese into a fluffy mass, add vanillin and add the prepared gelatin. Place the resulting soufflé on top of the first layer. Refrigerate again.
When the soufflé has set, combine all the glaze ingredients except gelatin and water in one saucepan. Soak it separately. Cook the glaze over low heat for 10 minutes. Then let it sit for the same amount of time, removing it from the heat.

All that remains is to transfer the swollen gelatin into the glaze, mix it until smooth and pour the finished mixture over the dessert.

Cake "Bird's milk" on agar-agar

For mousse and soufflé desserts, two main thickeners are used - gelatin and agar-agar.

The latest seaweed product allows for more stable structures, since it hardens already at forty degrees.

This and its other properties make some changes to the general cooking technology.

To prevent the yolks of the eggs used for the soufflé from disappearing, it is better to bake a sponge cake as the base of the cake using:

7 yolks;
120 g sugar;
100 g butter;
5 g vanilla sugar;
5 g baking powder;
160 g flour.

The soufflé contains:

7 proteins;
3 g citric acid;
250 g sugar;
250 g condensed milk;
170 g butter;
10 g agar-agar;
100 ml water.

The product set for chocolate glaze will be as follows:

200 g dark chocolate;
30 g butter;
200 g cream.

Bird's Milk cake with agar-agar is prepared as follows:

Beat the yolks for the sponge cake until light cream with sugar (including vanilla), add very soft butter to the resulting mass, beat everything together again. Then sift the flour and baking powder, knead the dough with a spatula and bake it into a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
Pour warm water into the agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to boiling point.
Beat the whites with citric acid until they form a stable and dense foam, pour the hot syrup into it without stopping the beating. On medium speed, beat in very soft creamed butter and condensed milk.
Unfold the biscuit lengthwise into 2 layers. Place one on the bottom of the mold, pour half of the soufflé, cover with the second cake layer, and top with more soufflé. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour small pieces of chocolate and butter over heated cream. Stir the mixture until it becomes smooth and homogeneous. Then pour the glaze over the frozen soufflé and return the cake to the refrigerator until it “sets.”

Chocolate dessert

When you want variety, you can prepare a chocolate version of “Bird's Milk” using agar-agar and boiled condensed milk. The cake will be unusual, but very tasty.

For a small (20-21 cm) sponge cake you should prepare:

2 eggs;
75 g granulated sugar;
90 g flour.

To prepare chocolate soufflé, you need to take:

8 g agar-agar;
140 ml water;
300 g sugar;
200 g butter;
100 g boiled condensed milk;
2 squirrels;
70 g dark chocolate;
50 g cocoa powder.

Additionally, you will need 100 g of milk or dark chocolate to decorate the cake.

Sequencing:

Make a sweet foam from eggs and sugar, stir in the sifted flour and prepare a sponge cake. As in previous recipes, it needs to be cut into 2 thinner cakes.
For the soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. Make syrup from agar-agar, sugar and water. When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the egg whites into a stable foam without stopping the mixer, pour in the syrup and stir in the condensed milk cream.
Line the sides of the springform pan or rings for assembling desserts with acetate film, place one cake layer on the bottom, place the entire soufflé mass on it, level it and cover with the second cake layer. Refrigerate everything for one hour.
As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the mold.

Biscuit treat option

The soufflé goes well not only with shortbread cakes, but also with a biscuit base.

This version of “Bird's Milk” can be prepared without any problems in the oven or in a slow cooker. The latest gadget will help even a novice housewife get the perfect biscuit.

So, for the sponge cake you need:

3 chicken eggs;
120 g sugar;
120 g flour.

For custard-based cream soufflé you should take:

7 eggs;
200 g sugar;
160 ml milk;
20 g flour;
180 g butter;
30 g gelatin;
100 ml water;
1 g vanillin.

To make the icing for decorating the cake you will need:

100 g dark chocolate;
15-20 g butter;
60 ml boiled milk.

Dessert preparation steps:

Beat the eggs and sugar with a mixer for ten minutes at medium speed until the space they occupy in the bowl increases at least three to four times. Sift the flour into the egg foam and carefully stir it in with a spatula or spoon.
Bake the biscuit in the oven or multicooker in the “Baking” mode for 45-60 minutes. Make two thinner layers from the finished cake after it has cooled completely.
For the souffle filling, separate the whites and yolks. Grind the latter with half the sugar, pour in the milk, sift the flour and, stirring, boil until thick. This process can also be carried out in a multicooker (Multicook option, 100 degrees, quarter of an hour).
Let the custard base cool to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with the prescribed amount of water and, after swelling, heat until it becomes a homogeneous liquid.
Shake the whites with the remaining sugar into a strong foam, stir in the dissolved gelatin and custard base.
Place half of the souffle in a multi-pan, place a thin sponge cake on it, top with the second part of the cream and cover it all with another cake. Refrigerate the dessert for 3-4 hours.
After hardening, immerse the multicooker bowl in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Pour boiling milk over the chocolate bar broken into small pieces and butter, stir until smooth. Drizzle this fondant over the baked goods. After hardening, the dessert is ready to serve.

When cutting the Bird's Milk cake, the chocolate icing often breaks and crumbles into unsightly pieces; to prevent this from happening, you should cut the dessert with a dry, hot knife.

With semolina and lemon

The recipe for Bird's Milk cake with semolina and lemon was very popular during times of total shortage, but even now, when you can easily find all the ingredients for even the most exquisite dessert in your nearest store, it is definitely worth trying. Because despite its simplicity, the cake is really delicious.

List of required ingredients:

450 g butter (150 g for the cake, 300 g for the cream);
620 g of sugar (200 g for the dough, 300 g for the cream and 120 g for the glaze);
100 g cocoa powder (40 g for sponge cake, 60 g for chocolate icing);
5 g baking powder;
2 eggs;
160 g flour;
250 ml milk;
30 g semolina;
1 lemon;
90 g sour cream.

Baking a cake with semolina soufflé step by step:

Prepare the chocolate cake dough for the biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat the soft butter a little to make it more fluffy. Carefully combine eggnog from eggs and sugar with whipped butter.
Having shown all our dexterity and extreme caution so that the mass does not fall off, we try to add a mixture of sifted bulk ingredients (flour, cocoa and baking powder) to the liquid component.
From the resulting dough, bake one tall cake at 180 degrees. The duration of heat treatment is 20 minutes.
Boil the lemon in hot water for 10–15 minutes to remove all the bitterness. Then cut it into slices, select the seeds and grind into a pulp in a blender or meat grinder.
Prepare a thick porridge from milk, sugar and semolina, which should be quickly cooled in an ice bath. Add lemon and soft butter to the cooled semolina, mix everything together with a mixer into an airy soufflé composition.
Dissolve the sponge cake into two identical cake layers, between which place a soufflé of semolina porridge. Pour glaze over the top of the cake from sugar, cocoa powder and sour cream heated in one container.

Step-by-step preparation:

Pastry semi-finished product:

Cream butter and sugar.
Add eggs and flour to the creamy mixture. Knead the dough. Its consistency will be viscous.
Using a spatula, spread the dough onto a baking sheet into a round shape and bake at 200°C for 10 minutes. There should be 2 cakes.

Souffle:

Beat softened butter at room temperature with a mixer or blender with condensed milk and leave for 20 minutes.
Soak agar-agar for 3 hours in 140 g of water. When it dissolves, boil, cook for 1 minute and add sugar. Boil the syrup until it reaches the consistency of a soft ball.
Beat the egg whites with citric acid until stiff peaks form and pour into the syrup.
Whisk the syrup.
Add vanilla extract and a mixture of condensed milk and butter to the protein mass. Mix everything with a mixer.

Shaping the cake and icing:

Place the crust in the pan and pour in half of the soufflé. Place the second cake layer and pour the soufflé again. Do everything quickly, since the soufflé with agar-agar hardens instantly.
Place the cake in the refrigerator.
When the soufflé has set, cover the cake with frosting. Melt the chocolate, mix with butter and pour over the product.

Do you want to prepare classic “bird's milk” according to GOST and enjoy its excellent taste? Then we offer a recipe for a product that was prepared by every Soviet confectionery factory.

Ingredients:
Cakes:

Eggs - 2 pcs.
Wheat flour - 150 g
Granulated sugar - 0.5 tbsp.
Vanilla (extract) - 5 drops
Butter - 150 g

Souffle:

Whites - from 2 eggs
Agar-agar - 30 g
Granulated sugar - 450 g
Butter - 220 g
Lemon - 1/6 tsp.
Condensed milk - half a can
Vanillin - 1 tsp.

Glaze:

Black chocolate - 100 g
Butter - 50 g

Preparation:

Dough:

Combine softened butter with sugar and beat with a mixer.
Gradually add eggs, vanillin to the butter mixture and continue whisking until the sugar is completely dissolved.
Add flour into the existing mixture in small portions, knead the dough and divide it into 2 equal parts.
Place the dough on the round bottom of the mold and bake at 230°C. Baking time for cakes is no more than 7-10 minutes.

Souffle:

Soak agar-agar in 150 ml of water for 4 hours. After that, bring it to a boil over heat, add sugar and cook for 1 minute. Boil the broth again, and when the syrup decreases in volume and white foam appears, remove the mixture from the heat. The syrup should stretch like a thread. Leave it to cool to 80°C.
Beat butter and condensed milk (room temperature) into cream and add vanilla.
Beat the egg whites with a mixer. Add condensed butter cream, agar-agar and beat with a mixer.

Glaze:

Dissolve the chocolate with butter in a steam bath. Do not bring to a boil.

Cake assembly:

Place the first cake layer in a rimmed mold and pour in some of the soufflé. Repeat the same procedure.
Send the cake to harden in the refrigerator.
When the soufflé has hardened, cover the cake with the prepared icing and place the product back in the refrigerator.

Since agar-agar cannot be found in all stores, and it is not particularly cheap, but you want to make a delicious cake, we have attached a recipe for a product with semolina. The cream for this delicacy will be made from semolina, and not from an expensive exotic product. At the same time, “bird's milk” will taste just as tender and tasty.

Ingredients:

Condensed milk - 1 can
Semolina - 4.5 tbsp.
Milk - 500 ml (for cream), 3 tbsp. (in glaze)
Powdered sugar - 4 tbsp. (in cream), 3 tbsp. (for glaze)
Butter - 300 g (for cream), 50 g (for glaze)
Cocoa - 3.5 tbsp. (for glaze)

Preparation:

Boil milk and add semolina. Cook the semolina porridge, stirring continuously until it thickens. At the end of cooking, add sugar. Stir well until completely dissolved.
Cool the porridge, add softened butter and beat the mixture with a mixer until a fluffy, homogeneous mass is formed.
Pour in condensed milk in small portions, continuing to beat with the mixer.
Pour the cream into a mold with high removable sides and send it to cool in the refrigerator.
When the soufflé has hardened, remove it from the mold, place it on a plate and pour over the chocolate glaze.
To prepare the glaze, heat all ingredients over medium heat, but do not let the mixture boil.
Place the cake back in the refrigerator to harden.

We invite you to familiarize yourself with another option for preparing the most famous dessert since our childhood. But for variety, we will make bird’s milk not the classic white color, but pink.

Ingredients:

Biscuit:

Wheat flour - 80 g
Vanilla sugar - 1 sachet
Powdered sugar - 50 g
Softened butter - 55 g
Yolks - 3 eggs
Baking powder or baking soda - 1 tsp.

Souffle:

Squirrels - 6 pcs.
Beet juice - 250 ml
Powdered sugar - 400 g
Agar-agar - 5 tsp.
Softened butter - 220 g
Lemon juice - a few drops
Condensed milk - 150 g
Salt - a pinch

Glaze:

Dark chocolate (70%) - 110 g
Butter - 50 g

Preparation:

Biscuit:

Beat soft butter with vanilla and sugar with a mixer. When the mixture lightens, add one yolk at a time, continuing to beat it.
Sift the flour and baking powder and add to the cream mixture. Knead the dough and leave to rest for half an hour.
Using a pencil, draw a circle with a diameter of 22 cm on baking paper. Turn the sheet with ink over and apply the dough with a spatula, forming it into a round cake.
Bake the cake at 210°C for 8 minutes until lightly browned.
Remove the finished cake from the paper while it is hot and cool.

Souffle:

Beat softened butter with condensed milk at room temperature with a mixer until fluffy white mass.
Pour beet juice over agar-agar and over medium heat, stirring constantly, dissolve it completely. It should turn from a cloudy liquid into a clear one.
Add sugar to agar-agar and stir until it dissolves. Do not let the liquid boil. Heat the mass to 112°C so that it has a stretchy texture. And a minute after boiling, pour in lemon juice.
Whisk the egg whites and salt into a stiff foam, and without stopping whisking, add the hot beet syrup in a thin stream. Bring the mixture to a thick consistency.
Add beet syrup to the whipped butter mass and mix well with a spoon. The mass should be thick. Act quickly without delay, about 2 minutes, because The agar hardens quickly.

Cake:

Place the biscuit in a mold with removable sides and pour the soufflé on top. Level the surface and place the cake in the refrigerator.
Prepare the glaze. Combine chocolate with butter and heat in a water bath.
Place the cake on a plate and pour chocolate over it.

A no-bake cake is a real find for those who don’t like to spend a lot of time preparing sweet treats. The taste of bird's milk is delicate and simply melts on the tongue.

Ingredients:

Egg whites - 3 pcs.
Lemon juice - 1 tbsp.
Condensed milk - 1 can
Butter - 200 g
Water - 100 ml
Gelatin - 3 g
Chocolate - 100 g
Prunes - 200 g
Cookies - 100 g

Preparation:

Grind the cookies with prunes in a blender and compact them in a mold. Place the cake in the refrigerator.
Dilute gelatin with water according to the instructions on the package.
Beat the egg whites with lemon juice into a stable foam.
Beat butter with condensed milk until smooth.
Mix egg whites, butter mixture and gelatin.
Place the soufflé on the crust and place in the refrigerator.
Melt the chocolate and butter (do not boil) and pour over the frozen cake.

Video recipes:

One of the legends tells how beautiful birds of paradise fed their chicks with their most delicate “bird’s” milk. This is, of course, a fairy tale, but the classic dessert “Bird's Milk” is a real magical delicacy. Thin cake, delicate soufflé and delicious chocolate glaze.

Fans of Bird's Milk cake often complain that the delicacy is no longer what it used to be. What can you do, times have changed, the recipe has improved.

If your kitchen is equipped with a mixer, making a cake will be easy.

To prepare this dessert you will need:

fine sugar – 8 tbsp;
large egg - 7 pieces;
a little vanilla sugar;
40 g gelatin granules;
200 ml milk;
flour – 160 g;
baking powder for the dough;
150 g butter (softened);
2 chocolates;
whole milk “condensed” - 100 g.

Cooking time required: 1 hour. In one serving 100 g: 399 kcal.

How to do:

Classic version step by step

This delicacy is based on a cream made from whipped egg whites brewed with sweet syrup.

Ingredients:

for glaze: two bars of dark chocolate.

For the crust:

flour – 160 g;
45 g butter;
selected egg – 2 pcs;
sugar – 100 g.

For delicate cream:

10 tbsp. l. Sahara;
3 squirrels;
8 tbsp. l. oils;
20 g gelatin;
2 g citric acid;
100 g of “condensed” whole milk.

Time required: 2.5 hours. One serving 100 g: 415 kcal.

How to make a classic soufflé cake “Bird's milk”:

Step 1. Soak the gelatin according to the instructions on the package.

Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and add wheat flour. The consistency will give you a mixture resembling thick sour cream.

Step 3. Line a standard baking sheet with oiled cooking paper. Pour out the dough, its layer is about 0.5 cm.

Step 4. Bake in a preheated oven for seven minutes. Cool the finished cake, cut out two squares or rectangles from it.

Step 5. Cook the syrup: combine granulated sugar and water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until the sugar syrup becomes viscous. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it, if the thread of syrup does not break, then everything is fine, you can add gelatin and stir. As soon as the mixture begins to thicken, remove from heat.

Step 6. Make the cream: beat the whites with a mixer into a fluffy foam, then pour in the syrup in a thin stream, continuing to beat with the mixer. Leave the resulting mass for five minutes at room temperature. Lightly beat the butter, add condensed milk, mix again. Send this mixture to the squirrels.

Step 7. Place the springform pan without a bottom on a sheet of cooking paper, placing it under a wide cutting board. Place the cake in the mold, pour the soufflé on top, leaving 100 grams for the second cake. Place the next cake layer and spread the remaining soufflé on top. Cool in the refrigerator.

Step 8. The most delicate operation - carefully prepare the chocolate glaze in a water bath. Make sure that there is no chance for water to get into the chocolate and ruin the glaze.

Step 9. Remove the cake from the refrigerator and pour glaze over it. Don't forget to put it back in the refrigerator.

Step 10. Remove the springform pan from the finished dessert. Decorate with chocolate or buttercream if desired. Serve the cake immediately, then the soufflé will be tender; if you keep it in the refrigerator for a day, the layer will become porous.

Cake “Bird's milk” with cottage cheese and gelatin

Do you want something light and unusual? And there is such a recipe. Berries, airy curd cream and thin dough - everything for an exquisite tea party.

Ingredients:

butter – 80 g;
natural honey – 8 tablespoons;
any crumbly cookies – 250 g;
granulated gelatin – 20 g;
orange juice – 3 tablespoons;
fatty curd mass – 0.6 kg;
heavy cream – 200 ml;
fresh raspberries – 200 g;
5 small sprigs of mint.

Cooking time: 1 hour. Calorie content per 100 g serving: 400 kcal.

Preparation:

Over low heat, dissolve the gelatin granules in the orange juice. Grind the cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
Grease a springform cake pan with the remaining butter, pour the resulting mixture into it, and press it to the bottom with a spoon. Place in the refrigerator;
Mash the curd mass with a spatula. Beat the cream with a mixer and add it to the cottage cheese, add the remaining honey;
Choose the most beautiful raspberries to decorate the dessert. Lightly mash the remaining berries and combine with curd cream, then add gelatin;
Place the curd soufflé on the crust and smooth it out. Place in the refrigerator to harden;
Decorate the finished dessert with raspberries and mint.

A simple recipe for a delicacy with semolina

For the cream, we suggest using semolina porridge. It seems like a completely simple ingredient, but semolina can delight you with a new taste if you add lemon zest and juice to it.

Ingredients:

4 eggs;
baking powder + glass of flour + 30 g cocoa;
fine granulated sugar – 200 g;
1 pinch of table salt;
8 tbsp. softened butter.

granulated sugar – 150 g;
250 g melted butter;
1 small lemon;
700 ml milk;
5 tbsp. semolina cereals;

Chocolate glaze:

sour cream and sugar - 4 tbsp each;
butter and cocoa - 3 tbsp each.

Time required: 1.5 hours. Value of 1 serving 100 g: 418 kcal.

How to prepare Bird's Milk cake with semolina:

Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating, adding sugar and salt. Then increase the speed of the mixer and add one egg white at a time;
Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add the beaten eggs, mix a little more and divide the mixture in half. Mix one part with cocoa;
Grease the springform pan well with a piece of butter, place the brown dough in it and place in a hot oven for 7-10 minutes. Bake the light-colored crust in the same way;
The most crucial moment in the whole recipe is the cream. Pour semolina into hot milk and add sugar. Cook until thick. While you beat the other ingredients for the cream, the porridge will cool completely;
Grate the lemon zest on a fine grater and squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice, continuing to beat. Add semolina porridge and knead the mixture into a homogeneous fluffy cream;
Place the chocolate cake in a mold with high sides, place all the cream on top and smooth it out. Press down the cream with a light cake layer. Wrap the pan in cling film and refrigerate overnight;
To make the glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special consistency, become soft and shiny;
Remove the cake from the refrigerator and remove the mold. Spread a thin layer of chocolate glaze over the finished dessert, smooth it out and put it in the refrigerator for another half hour so that the glaze hardens well.

Candy "Bird's milk" at home

The best part about making homemade Bird's Milk sweets is that we do without dough.

Ingredients:

egg whites – 7 pcs;
clean water – 250 ml;
gelatin packet – 40 g;
any dark chocolate – 200 g;
softened butter – 180 g;
vanilla sugar - to taste;
fine sugar – 125 g.

Cooking time required: 1 hour 20 minutes. 100 g of sweets: 350 kcal.

Cooking Guide:

Fill the gelatin with water. After about half an hour, put it on the stove and bring it to a boil, stirring constantly. Cool.
Using a mixer, beat the whites into a fluffy mass. Add 125 grams of fine sugar. Increase the mixer speed slightly and mix the mixture until smooth. While continuing to whisk, pour in the gelatin liquid;
Prepare glaze from chocolate and butter in a water bath. To do this, put them in a small container, place it in a deep pan filled with hot water to half the height of the container, put it on the stove for 15 minutes;
Place some of the chocolate glaze in a low mold and place in the refrigerator for about fifteen minutes. Remove the pan from the refrigerator, place the cream souffle on top of the frosting and smooth it out. Place the remaining chocolate mixture on it in a thin layer, smooth it out and put it on the refrigerator shelf for another 30 minutes;
When all the layers have hardened well, you can cut the candies into any shape you like.

Bird's milk with strawberries

An indispensable participant in modern Bird's Milk recipes is fresh strawberries. Its taste is bright, and it adds an aromatic berry note to the cream. And, of course, the red color, which makes the dessert look especially appetizing.

For the cakes you will need:

chicken egg – 7 pieces;
premium flour – 150 g;
potato starch – 50 g;
fine sugar – 150 g;
vanillin – 5 g.

Required for cream:

cream – 300 ml;
a glass of fresh strawberries;
natural yogurt – 100 g;
gelatin – 1 sachet.

Required for decoration:

fresh strawberries - about 100 g;
mint leaves - 1 handful;
2 tbsp. l. powdered sugar.

You will need: 2 hours. Energy value 100 g: 405 kcal.

Recipe step by step:

Preheat the oven to 180 ºC. Beat the yolks with a mixer until light in color. Add fine sugar, starch and flour, whisking continuously. Increase the mixer speed slightly and gradually add the whites, knead the dough into a homogeneous mass;
Grease a suitable pan with a cube of butter, place the biscuit dough in it and place in the oven. Do not immediately take out the finished base, let it stand in the turned off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
For the cream: soak gelatin according to package instructions. Beat the cream with a mixer. Be sure to add yogurt, mix and carefully pour in the swollen gelatin, add strawberry pieces;
Place the first cake layer on a flat dish, place the cream on top, and smooth it out. Place the second cake layer on the soufflé and press down lightly. Place the dessert in the refrigerator until it hardens well;
Place pieces of fresh strawberries on the finished Bird's Milk cake, decorate with powdered sugar and mint leaves.

Little tricks

The cakes can be sprinkled with any cream liqueur before filling with cream. By the way, you can also add a tablespoon of liqueur to the cream so that the taste of the soufflé is not monotonous.

Be sure to add gelatin to the cream; if there are no granules, take plates, the result will be the same. Thick chocolate glaze can be thinned by adding a piece of butter.

Be sure to cool the egg whites that need to be whipped into a fluffy mass. It is important that the dishes are porcelain. The whisk must be absolutely clean; even a small drop of fat will ruin the foam. A pinch of table salt added to the whites will strengthen it.

Another detailed recipe for a delicious delicacy is in the next video.