Cake "Bird Milk" at home - the secrets of cooking a delicate souffle

Cake "Bird Milk" at home - it's not so difficult as it may seem initially. Of course, he will require a novice confectioner of skill and accuracy. But there are fewer problems with him, than, for example, with "Napoleon" or with a cake "Opera". You just need to be able to work with such a substance as a gentle souffle, and it will not be worse for you than in the photo. "Bird's milk" is famous not only for its unique taste - it is also light and low-calorie, which is important for modern dessert. Compare several options and choose the best one.

Cake "Bird's milk" at home. Classic Recipe

This souffle delicacy was invented by confectioner Vladimir Guralnik, who first used agar instead of gelatin. Due to this, he achieved a much more tender consistency. In addition, such a cake can be baked. After all, gelatin, unlike agar, can be heat treated.

For the basis of the cake, proteins are taken and brewed with syrup. It is made of sugar, molasses and agar. Not all these ingredients are widely available. And if agar can now be ordered using online stores, then with starch syrup, the situation is more problematic. And without it, the syrup should be boiled longer, take less sugar. Agar freezes faster than gelatin, so you need to work with it quickly, without delay. For the preparation of sugar syrup is better to get a culinary thermometer - it will help determine the degree of heating. Agar is soaked in advance, and then boiled until dissolved. Only then add sugar.

If you take into account all the above subtleties and purchase agar, then in the rest "Bird's Milk" at home is prepared elementary. For the cakes you need a hundred grams of butter and sugar, two eggs and one hundred and forty grams of flour. Aromatize them with natural vanilla or essence. Dough cook as a cake - whisk butter with sugar, and then add flour. Bake two cakes at high temperature, and then gently cut. The corn should be fixed in a split form, and then you can proceed with the preparation of the souffle: whisk a hundred grams of butter and two hundred grams of condensed milk, boil and dissolve the agar, mix it with sugar. Prepare the syrup, and then pour it in a trickle into the whipped egg whites of the two eggs - very carefully and gently. Connect with the oil and continue stirring the mixer for two minutes.

Pour the prepared soufflé into a mold on the cake, put it in a cold place and cook the icing. It can be done in any way that you think is appropriate. For example, mix chocolate and butter, heat to a boil and cool. Cover the frozen cake with icing and free from the form - this completes the preparation of the cake "Bird Milk" at home. Again put in the cold.

Bird's milk. Recipe with a manga

If you are wary of raw eggs that are introduced in the souffle, you can replace them with other products. For example, semolina. It will play the role of thickener instead of eggs. The cream recipe in this case looks like this: rubbed with sugar butter mix with cooked with two glasses of milk semolina. Then cool and combine with a lemon, pre-boiled for three minutes and ground in a blender. This will give the souffle the essential sourness.