Cooking method:
Beat room temperature butter and sugar until white. Add the egg, beat and add the sifted flour. Stir again at low speed. Place the parchment on a baking sheet and spread the dough onto the drawn circle. Distribute the raspberries evenly over the circle, pressing slightly into the dough. Bake for about 10 minutes at 200 degrees in a preheated oven. Remove and cool. Place the workpiece in a springform pan and assemble it. If necessary, trim uneven edges of the crust.
Raspberry confit:
If the berries are freshly frozen, then they must be thawed before starting cooking. We dilute starch with 2-3 tbsp. l. berry juice formed after defrosting. Place the remaining berries with juice in a saucepan, and add sugar here. Stirring, heat the berries until the sugar dissolves. Mix the starch solution so that the starch does not settle, pour it in a thin stream into the saucepan. Boil the berry jelly, stirring constantly, bring until thickened, remove from the stove. Next, pour the confit into a silicone “heart” mold and place in the freezer until hardened so that the hearts are firm and easy to work with. If you are making a raspberry heart with gelatin, you can make a gelatin layer and cut out the hearts with a cookie cutter.
Soak agar-agar in 140 ml in advance. cold water. Beat butter at room temperature and condensed milk until smooth, do not put in the refrigerator. Pour water with agar into a saucepan and, stirring constantly, bring to a boil over low heat. Add 210 grams of sugar and mix vigorously. Cook over medium heat, stirring constantly with a wooden spoon or stick. When the syrup appears white and begins to bubble, remove from heat. This will take approximately 5-7 minutes. Immediately start beating the whites, the main thing is to do everything quickly. Beat the whites in a large bowl until soft peaks form, add a tablespoon of lemon juice or a quarter teaspoon of citric acid and beat again. Now you need to pour hot syrup into the whites, by this time it will have cooled down to the desired temperature, about 80 degrees. After pouring in the syrup, do not stop whisking the mass; it will greatly increase in volume and thicken. This takes literally two to three minutes. Now add the cream of butter and condensed milk to the whipped mass and beat again at low mixer speed.
Cake assembly:
We quickly pour half of the finished soufflé onto the crust and place our hearts tightly in a circle, the tighter the better, and immediately pour out the second half of the soufflé. You need to work quickly so that the soufflé does not have time to set. Place the cake in the refrigerator for a couple of hours.
Melt chocolate and 50 gr. butter. This can be done in the microwave or in a water bath. Stir until you have a liquid glaze and pour it onto the soufflé, rotating the pan so that the glaze is distributed evenly.
It is advisable to keep the “Bird's Milk” cake in the refrigerator for half an hour and you can serve it! You can decorate as desired.
And the most intriguing thing is, of course, our heart cut!
My mother used to work as a pastry chef and often prepared the Bird's Milk cake according to GOST at home. Recently she again pleased me with this sweetness - divinely delicious, just like in childhood. In this version of “Bird's Milk” everything is balanced: soft sponge cake, delicate souffle, cake is sweet but not cloying.
Ingredients:
- vanillin - 1 sachet;
- baking powder - 4 grams;
- eggs - 5-6 pieces;
- flour - 140 grams;
- butter - 80 grams;
- granulated sugar - 100 grams.
For cream soufflé:
- butter - 135 grams;
- granulated sugar - 200 grams;
- boiled water - 100 grams;
- instant gelatin - 15 grams;
- citric acid - 0.25 teaspoon;
- condensed milk - 200 grams.
For the frosting:
- granulated sugar - 25 grams;
- cream or milk - 140 grams;
- butter - 25 grams;
- dark chocolate - 120 grams.
Cake “Bird's milk” according to GOST. Step by step recipe
- Separate the whites from the yolks. If you have large selected eggs, then you will need 5 pieces, if medium and smaller - 6 pieces. We put the whites in the refrigerator, they will be used for the cream.
- Combine the yolks with granulated sugar, vanilla and beat with a blender until light, fluffy foam.
- Then add softened butter and continue beating at high speed. Only the oil should be well soft. You will get a delicate creamy mass.
- Sift the flour and mix with baking powder. Pour into the egg-butter mixture and stir with a spatula until smooth.
- Using a spatula or spoon, transfer the dough into a pan lined with parchment and level it. I have a mold with a diameter of 23 centimeters.
- Place in an oven preheated to 200 degrees for 17-20 minutes.
- Leave the finished cake until it cools completely: it should stand for at least 4 hours.
- Pour gelatin with cold boiled water and leave to swell.
- Prepare the classic cream for this cake: beat softened butter with a mixer until white fluffy.
- Without stopping whisking, add condensed milk. When there is a beautiful, fluffy, homogeneous mass, the cream is ready.
- Set aside about 2 tablespoons of the buttercream for decoration.
- Transfer the swollen gelatin to a saucepan, add 100 grams of sugar, mix, put on low heat and, stirring constantly, heat the liquid to 60 degrees. Remove from heat. If you do not have a thermometer, you can determine the desired water temperature as follows - only slightly noticeable steam will appear, or the water will be hot to the touch, but tolerable: that is, you can hold your finger. The sugar in this syrup should dissolve.
- We take the whites out of the refrigerator and beat them with a mixer at high speed until fluffy foam, add citric acid: you will immediately see how they begin to thicken.
- Without ceasing to beat, slowly add sugar (100 grams), and then pour in the dissolved gelatin in a thin stream. You will notice the foam begin to become jelly-like and fluffy.
- Reduce mixer speed to medium and add buttercream in small portions, beat until smooth.
- Cut the cooled biscuit lengthwise into 2 parts.
- Place one half of the cake in the springform pan in which it was baked, pour half of the cream on top, level with a spatula, cover with the second sponge cake and pour over the remaining soufflé. Level the top of the cream with a spatula. Another little tip from me: lay the cakes cut side up.
- Place the pan in the refrigerator to stand for 2 hours until the cake is completely set.
- When the Bird's Milk cake hardens, prepare the glaze - combine the cream, granulated sugar, put it on the stove, heat it, stirring constantly, until the sugar dissolves. Pour the hot milk mixture into the chopped chocolate and stir until smooth. You should have an elastic, shiny chocolate mass. Add oil and mix everything again. The chocolate glaze needs to cool slightly (not completely) before applying to the cake. Because as it cools it becomes thicker.
- Using a thin knife, carefully run along the inner edge of the pan, separating the cake. We take it out and transfer it to a plate.
- Pour lukewarm glaze over the top and smooth with a spatula or knife. It should sit in the refrigerator for another hour until it hardens.
- Decorate “Bird's Milk” with butter cream (which we set aside earlier) using a pastry bag.
The most delicate “Bird's Milk” cake, prepared according to GOST, is ready! You take a small bite and it just melts in your mouth, leaving a delicious aftertaste! Everyone will love this dessert, rest assured!
When I finally decided to bake Bird’s Milk, I, of course, looked through the Internet. My God! Perhaps no cake can boast so many “real” and “correct” recipes. Starting from a seventeen-egg cake and ending with Guralnik’s “original” recipe from memory, apparently rewritten by a journalist. In general, it's a terrible thing. Without in any way wanting to offend the authors of the recipes, I nevertheless want to note that the correct recipes were also found.
Story. The cake was invented by Vladimir Guralnik, a pastry chef from the Prague restaurant. Again, there is a lot of speculation. A typical example: Guralnik made a revolution by using agar, but in the confectionery industry no one used agar, only gelatin. I’ll say right away - it’s nonsense. The pastry chef borrowed the recipe from the factory, processing it into a more delicate, cake soufflé. Gelatin, however, was not used in our industry, since it loses its properties when heated. They produced quite a lot of agar, and not only soufflés were made with it, but also creams, such as “Charlotte” or protein.
By the way, the soufflé was sponsored, and it is included in several cakes according to GOST. But pay attention - it was “Bird's Milk” that became the favorite cake of many sweet lovers and, I would say, a kind of symbol of the then cake industry. The soufflé recipe can be found in reference books, the cake recipe is more rare, but I was lucky - I still found it in one of the dozen books I ordered.
About technology. Whipped egg whites brewed with agar-molasses-sugar syrup are used as the basis for the soufflé. It is boiled to a temperature of 117-118C, cooled and the whites are poured in, as when preparing Italian meringue. True, in Italian meringue the syrup is heated to 120C, but in our case, agar at this temperature loses its gelling ability. Since it is almost impossible to get starch syrup (what a Soviet word, alas!), you can replace it with sugar. What will change? Only that the molasses prevented the syrup from sugaring, and without molasses at 118C it quickly crystallizes and, unfortunately, the soufflé can turn out with grains. Therefore, we will only boil to 110C.
By the way, many recipes from the Internet are guilty of just this - molasses was simply crossed out from the list of ingredients, which means it takes longer to boil the syrup, and there is less sugar per protein.
Agar, unlike gelatin, hardens already at 40C. Therefore, butter and condensed milk must be mixed into the whites quickly, without waiting for them to cool, otherwise the structure of the soufflé will be disrupted.
Here I want to say again that sugar syrups are boiled over medium or high heat, sugar-agar - on medium, and with constant stirring. The agar must be soaked in warm water in advance, and then boiled until it is completely dissolved. Sugar interferes with the dissolution of the agar, and therefore sugar is added to the already prepared solution.
In general, the soufflé is very simple to prepare, and (if you have agar) you will succeed. In this recipe, agar cannot be replaced with gelatin. If you want to replace it, add the gelatin solution to the prepared sugar syrup, allowing it to cool slightly. Although I haven’t tried to do this myself.
Cakes:
100g butter
100g sugar
2 eggs
140g flour
vanilla extract
Souffle:
2 egg whites (60g)
460g sugar
1\2 tsp. citric acid
2 tsp. without a slide of agar
200g butter
100g condensed milk
vanillin or vanilla extract
Glaze:
75g chocolate
50g butter
Mold with a diameter of 25cm or more
the extract can be replaced with vanilla sugar, ground into powder
Cakes. The dough is like for a cupcake. Beat the butter with fine sugar, add eggs, vanilla and beat until the sugar dissolves white.
Add flour and knead the dough.
Spread into two circles around the diameter of the mold.
Bake at 230C for 10 minutes. If the cakes are too big, trim them right away. Cool without removing from the paper.
Place the cooled cake in the mold and start preparing the soufflé.
Soak the agar in 140 ml of water for several hours.
Butter and condensed milk for cream should be at room temperature. Beat them into a cream, add vanilla extract and set aside (not in the refrigerator).
Bring the water and agar to a boil over low heat, stirring thoroughly with a flat spatula so that the agar is completely dissolved and does not burn. Boil for a minute. Add sugar.
Place on medium heat. Bring to a boil while stirring continuously. As soon as the syrup increases in volume and white foam appears, remove from heat.
Test the thread - tear the spatula off the surface of the syrup, a thin thread will follow it. This means the syrup is ready.
Cool the syrup to 80C. Meanwhile, beat the chilled egg whites in a large bowl until a stiff pattern forms on the surface. Add citric acid and beat until thick.
Pour hot syrup into the whites in a thin stream, the mass will greatly increase in volume.
Beat until thick.
Mix the butter with condensed milk, turning the mixer to low speed. Once mixed, the soufflé is ready.
Pour half the soufflé into the cake pan...
Place another layer on top and pour over the soufflé again. Place in the refrigerator to harden for 3-4 hours.
Melt the chocolate with butter and pour the glaze over the cake. Let it harden.
If necessary, apply a drawing.
Run a knife around the edge of the cake and open the pan. Ready!
By the way, what to do if there is no agar? This cake can be made without agar at all, the soufflé will be denser, more viscous, and not even a soufflé at all, but the taste will be the same! Just add half a teaspoon of citric acid to the boiled syrup and boil it to 117C (soft ball, see the lipstick recipe for details). Pour the syrup over the whites, cool to 30-36C and stir in the condensed butter cream so that it does not melt. By the way, I like this much better!
Hello, dear readers of the site! In this article we will introduce you to the classic recipe for Bird's Milk cake. Bird's milk cake is a very tender, everyone's favorite delicacy since childhood.
The recipe below was first invented back in the Soviet Union in the famous Moscow restaurant "Prague". The cake turned out to be so delicious that there were long queues for it. For a long time the recipe was kept secret, but in the future it was repeated and made public by pastry chef A. Seleznev.
So, how to prepare bird's milk cake according to GOST?
You will need the following products.
For the test: flour - 1 cup, sugar - 1 cup, eggs - 4 pieces.
For cream: 2 cups of sugar, 10 eggs, a glass of milk, 300 g of butter (remove from the refrigerator in advance to soften), 40 g of gelatin, 1 packet of vanillin.
For the glaze:½ cup sugar, 1/2 cup cocoa, ½ cup milk.
First, let's prepare a biscuit.
Beat the yolks with sugar with a mixer, whipping time 10 minutes. Then add flour and continue beating for another 1 minute. Do not beat for too long, otherwise the sponge cake will not be fluffy enough.
You should have a light yellow, homogeneous dough.
Grease a cake pan with butter and place the dough into it. Bake at 180 degrees for 25 - 30 minutes.
You can check readiness with a wooden splinter.
Cool the cake and cut it in half (horizontally, into 2 parts).
Now let's prepare the cream.
Pour cold water over the gelatin and leave to swell.
Carefully separate the whites and yolks. Beat the yolks well with sugar (1 cup) until foam forms. Add milk and place in a water bath. Heat until the cream increases in volume.
After this, beat the softened butter with a mixer, gradually adding the custard a little at a time.
Dissolve gelatin in a water bath. Beat the egg whites and sugar (1 cup) until they form a strong foam. Combine meringue with gelatin.
Now gradually combine both creams: custard and protein, whisking well.
The cream is ready. Place the bottom cake in a suitable form and lightly brush it with cognac. Place the cream on top, followed by the second cake layer. Place the cake in the refrigerator.
While the cake is cooling, prepare the chocolate frosting. To do this, heat sugar, cocoa and milk in a water bath until a homogeneous consistency is obtained. Pour this glaze over the cake.
Bird's milk cake is ready! Bon appetit!
Are there those who have never tried this wonderful cake? If it does exist, it needs to be corrected urgently. Bird's milk is a very sweet, delicate soufflé cake with thin layers.
By the way, this cake was the first to receive a patent in the USSR. But the author is not alone - these are cooks who worked in the confectionery shop of the Moscow restaurant "Prague". Back in the 80s, they were led by confectioner Vladimir Guralnik. Today, only his name is associated with the appearance of this cake. Be that as it may, the cake is gaining more and more popularity every year, many recipes are floating around the Internet - which means that people cook, love and enjoy the taste of this cake.
So we won’t be left behind, and we’ll prepare the “Bird’s Milk” cake on agar-agar according to GOST. It is prepared quite simply and quickly.
Prepare the necessary ingredients.
The first step is to combine agar-agar with water, stir and set aside.
Place the softened butter in a mixer bowl, add sugar and vanillin. Beat with a mixer until creamy. The mass should become fluffy and light. Add the eggs one at a time and continue beating until smooth.
Add the sifted flour and continue beating for another 2-3 minutes. The mass should become homogeneous, very tender and pleasant in consistency.
On the parchment, draw a circle with a diameter that will correspond to the diameter of the mold in which you will prepare the cake. Place half a portion of the dough in the center and level it along the drawn circle.
Place the parchment on a baking sheet and place in the oven. Bake for 15 minutes at 180 degrees. Trim the edges of the still hot cake. Once the cake has cooled, it will be very tender and fragile and easy to break. Bake the second cake in the same way.
Let's move on to the next stage - preparing the soufflé. Place softened butter in a mixer bowl, pour in condensed milk and add vanilla.
Beat with a mixer until smooth.
Place the saucepan with the previously soaked agar-agar on the fire and bring to a boil. The agar-agar should melt completely. Add the entire portion of sugar and bring to a boil over low heat.
At first it will boil strongly, seethe and foam, but then settle a little. Continue cooking the syrup to 110 degrees. This will take approximately 10-12 minutes.
While the syrup is being prepared, you need to simultaneously beat the chicken whites into a fluffy, stable foam.
Without stopping whisking, start pouring in the syrup in a thin stream. Pour it very slowly. The mass will begin to increase, turn white and become stronger.
When the syrup disappears, add the previously whipped butter with condensed milk. Continue whisking for 1-2 minutes and the soufflé is ready.
Place the first cake layer in a springform pan. Then pour in half the soufflé and place the second cake layer. Then pour in the remaining soufflé. Place the form in the refrigerator for 1-2 hours. The soufflé should set well.
Prepare chocolate glaze. Place butter and dark chocolate cubes in a double boiler bowl.
Stirring, bring to a smooth, smooth consistency. The glaze will be glossy and flavorful.
It should cool down a little, but just a little. Pour the glaze over the souffle and smooth it out.
Cake “Bird's milk” on agar-agar is ready! It is incredibly tasty, beautiful and budget-friendly.
Bon appetit. Cook with love.
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