Cake pigeon's milk"

Very popular at all times was and still is the dessert "Bird's Milk". Prepare it is quite difficult, but the result, believe me, it's worth it. This cake is loved by children and many adults. You can use to prepare various recipes. Here are the most interesting of them.

Cake pigeon's milk"

Prepare the cake: beat the whites of three eggs with a pinch of salt and yolks with 80 g of sugar. In the yolk mixture add 80 g of flour, 5 g of baking powder and 60 g of hot water. To introduce proteins. Put the dough into a mold, put it for half an hour in the oven at a temperature of 180 degrees, and then reduce it to 140 for 15 minutes. Get out of the oven and cool.

Prepare the cream: whip 5 proteins with 100g of sugar. Pour into the pan 100 g of milk, add 5 yolks, 20 g of flour and cook until thick. Rub 20g sugar with 150g butter and mix with cream. 25 g of gelatin diluted in a juice of 1 lemon. Introduce together with the protein mass in the souffle, add the lemon zest. Pour the souffle cake, decorate with icing and put in the refrigerator for 6 hours.

"Bird's milk" with custard

Prepare the cakes: grind 100g of butter with 100g of sugar, 2 eggs, a bag of vanilla sugar, 150g of flour. Lubricate the oil and put half the dough into it. Place in the oven for 15 minutes. Lay out the resulting cake, bake the second in the same way.

Prepare sugar syrup: add 250ml of sugar in 80g of boiling water and stir. Put on the fire and dissolve the sugar. Boil the syrup until it becomes lean. Remove from heat.

Prepare the cream "Bird Milk": soak 20g of gelatin in 200ml of boiled cold water for an hour. Heat the gelatin before dissolving, drain. Separate the yolks from the proteins 5 eggs. Whip the whites and put in the refrigerator.

Place the yolks in a bowl and also beat up a half cup of sugar. Heat half a glass of milk and pour a little into the yolk mass. Put on a water bath so that the water does not touch the bottom, and the bowl closes the bath completely. Boil the yolks until thick. Put the resulting custard base into cold water.

Squirrels get, whip, adding a pinch of salt. Put ¼ teaspoon of citric acid. Then slowly whisking with a mixer, introduce hot sugar syrup and a gelatin solution. Set aside for 5 minutes. 150 g of soft butter creamy whip with a mixer and, whisking constantly, add to the custard. The resulting cream is introduced into proteins, whipping with a mixer at low speed.

Cover the form with parchment, grease the sides with oil. Put the cake and pour the protein cream, leaving half a glass. Cover with a second crust and put the rest of the cream. Put the cake on the fridge for the night. Melt the chocolate in a steam (water bath) and pour in hot cream. Stir until homogeneous, cover the top and sides of the cake with chocolate. Place in the refrigerator until it freezes. Put on the dish.

"Bird's milk" with nuts

Preparation of biscuit: beat 4 eggs, gradually adding slaked soda, and then a glass of flour and as much sugar. Lubricate the form, pour the dough and put the baked. Biscuit cool and cut into two pieces along.

Preparation of the cream: dilute in 150ml of warm water 50g gelatin. Set aside for half an hour. Do a dozen eggs and separate the proteins from the yolks. Rub the latter with a glass of sugar. Pour a glass of milk and a tablespoon of flour. All mix and bring to a steam bath to a boil. To cool. In the resulting mass add 300 g of softened butter and a bag of vanilla sugar. Beat the whites with a glass of sugar, and then add the gelatin. Mix the protein and yolk masses.

Formation of the cake: put the cake in the mold and pour in the cream. On top put the second cake and put in the refrigerator. 60 g of softened oil mixed with 120 g of cocoa powder, 80 g of milk, half a cup of sugar, all heated on a small fire until the ingredients dissolve. Pour the cake with glaze and crushed nuts. Have a nice appetite!