Soufflé Bird's milk is an airy, melt-in-your-mouth delicacy that you simply cannot tear yourself away from. To prepare the most delicate dessert at home, you will need very little time and ingredients.
Bird's milk is a simple and very tasty sweet delicacy that has been loved since childhood. For preparation you need:
- 4 squirrels;
- 220 g sugar;
- 20 g gelatin;
- chocolate bar.
Sequence of actions:
- Gelatin is soaked in 100 ml of warm water, which after ¼ hour is finally dissolved by steam.
- The whites separated from the yolks are thoroughly beaten, after which, with the mixer constantly running, sugar is poured into them in portions.
- Eggs and sugar produce a homogeneous, airy white mass.
- Next, while whipping, dissolved gelatin is introduced, after which the soufflé is poured into a mold, which is sent into the cold for 20 minutes.
- After the specified time, the bird's milk is poured with melted steamed chocolate.
- After cooling, the dessert is served with tea.
With agar-agar
The recipe with agar-agar requires the presence of:
- 7 egg whites;
- 10 g agar-agar;
- 250 g sugar;
- the same amount of condensed milk;
- 170 g butter;
- pinches of citric acid.
Cooking diagram:
- Agar-agar is poured with ½ cup of warm water.
- The egg whites are whipped to a fluffy foam, into which boiling sugar and agar-agar syrup is poured in a thin stream while the mixer is running.
- After the formation of a dense foam, citric acid is added.
- At medium mixer speed, mix condensed milk and softened butter into the egg mass.
- The prepared soufflé is poured into a mold, where it is leveled.
- The dessert is refrigerated for 2 hours.
Cooking with condensed milk
An interesting variation of everyone’s favorite soufflé, for which you need:
- 7 proteins;
- 20 g gelatin;
- 220 g sugar;
- 160 g butter;
- 250 g condensed milk;
- 3 g citric acid.
Progress:
- Gelatin is diluted in 100 ml of warm water.
- Using a mixer, cream is prepared from softened butter and condensed milk.
- After swelling, the gelatin mass is placed in a saucepan, where ½ sugar is also added.
- The contents are brought to a hot state and set aside.
- The egg whites, which were in the refrigerator, are whipped at high speed.
- The remaining sugar and citric acid are poured into the stable foam while constantly whipping.
- Next, syrup with gelatin and cream are gradually added.
- A well-beaten soufflé is sent into the cold to harden.
Souffle “Bird's milk” for cake
Dessert Bird's milk can act as a soufflé for a cake or be consumed on its own. To prepare a universal delicacy, you need to have on hand:
- 4 squirrels;
- 8 g gelatin;
- 100 g sugar;
- 150 g butter;
- 250 g condensed milk.
Step-by-step cooking instructions:
- The softened butter is whipped until it acquires a lighter shade, after which condensed milk is added to the butter mass in parts while the blender is constantly running.
- Gelatin is poured with 80 ml of water, after which, together with ½ sugar, it is sent to a pan, in which a hot syrup should be obtained.
- The egg whites are whipped with the remaining sugar until a thick foam is formed, into which the hot syrup is poured and the butter cream is added.
- The lush soufflé is laid out in a round mold, the diameter of which is equal to that of the sponge cake.
- The soufflé is kept in the cold for 20-30 minutes.
Recipe based on cottage cheese
Curd soufflé is prepared from:
- 400 g low-fat cottage cheese;
- 100 ml milk;
- 30 ml honey;
- 20 g cocoa;
- the same amount of gelatin;
- 150 ml water;
- 10 g stevia.
When preparing:
- A pan of water in which gelatin is diluted is placed on the stove, where it is brought to a hot state so that the gelatin swells.
- Cottage cheese is mixed into the container, and then milk is poured.
- After the contents are mixed with cocoa, honey is poured.
- For sweetness, stevia is added to the homogeneous mass.
- The soufflé is thoroughly whipped with a blender, after which it is refrigerated in a convenient bowl for at least 1 hour so that the consistency of the dessert is denser.
How to make it with semolina
To prepare Bird's Milk soufflé cake, first you need to prepare a tasty layer, which will require:
- 800 ml milk;
- 130 g semolina;
- 300 g butter;
- 2 times less sugar;
- 20 g gelatin;
- lemon.
Execution technology:
- Milk is poured into the pan, sugar and cereal are added, and gelatin, swollen in 100 ml of water, is added.
- The contents of the container are cooked over a fire until thickened, after which the base for the delicate soufflé is set aside to cool.
- The juice is squeezed out of the lemon and the zest is grated.
- Beat the butter for about 5 minutes with the addition of lemon zest and juice.
- The custard mixture and buttercream are mixed, after which an airy soufflé is whipped using a mixer, which is sent into the cold for 1-2 hours.
Two-layer souffle “Bird's milk”
The original recipe for a two-layer soufflé will captivate you with its exquisite appearance and unusually airy consistency.
To create a dessert you need:
- 900 g sour cream;
- half the amount of cream;
- 250 g sugar;
- 15 ml water;
- 6 sachets of gelatin, 8 g each;
- 200 ml milk;
- 100 g cocoa.
Cooking steps:
- 4 sachets of gelatin are soaked in milk.
- After the gelatin swells, the milk is heated in a water bath and poured into a container, which is sent into the cold to harden the soufflé.
- From the 2 remaining bags of gelatin, cocoa and water, another homogeneous mass is prepared, which is also heated and poured into the whipped mixture of sour cream, cream and sugar.
- The resulting soufflé is laid out on the already frozen layer, after which the container is sent back into the cold so that the dessert is completely set.
So, to pamper yourself or your loved ones with a fluffy dessert, there is no need to go to a pastry shop or cafe, just prepare a food set from available ingredients and, following simple tips, bring to life one of the recipes for a delicious delicacy.
Preparing the base of the Bird's Milk soufflé cake: combine cookie crumbs, yolk and softened butter - thoroughly grind everything into butter crumbs,
Place jam on the base and distribute evenly, place in an oven preheated to 200 degrees for 10 minutes, remove and cool.
To prepare the soufflé: soak gelatin in 100 ml of cream. Start whipping the whites into a thick foam, meanwhile dissolve the sugar in 50 ml of hot water, put on low heat and simmer until the sugar is completely dissolved, remove the syrup from the heat and let it cool slightly.
And without ceasing to beat the whites, pour in the syrup in a thin stream (or literally drop by drop) and continue beating for another 15 minutes; at the end of beating, add 1 teaspoon of lemon juice - you should get a shiny, elastic mass.
In the meantime, put the gelatin on low heat, stirring constantly, bring it until it is completely dissolved (but do not boil!), then remove it from the heat, let it cool a little and pour it into the whites in a thin stream, whisking constantly (beat for 3-5 minutes).
Place the prepared mixture on top of the crust and refrigerate until completely set (at least 1 hour).
If you want to decorate, I made a mesh of caramel sauce (2 cow candies, a little butter and 1 tablespoon of low-fat cream, put in the microwave for 1 minute at high power).
Cut the finished Bird's Milk soufflé cake into portions and you can enjoy a very tasty dessert.
Enjoy your tea!
Today I am fulfilling my first order - sharing with you the recipe for the classic Bird's Milk cake according to GOST. By the way, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turns out, there is nothing difficult in preparing this delicious cake with a snow-white elastic soufflé, thin cupcake layers and chocolate icing. By sticking to the recipe, you can easily repeat the process and sincerely rejoice at the desired result.
I won’t delve long into the history of this famous and popular (to this day, by the way) cake. It’s better to tell you a little about the essence of its preparation. Today you can find a variety of recipes for Bird's Milk cake - it is even prepared with semolina, while some chefs use gelatin instead of agar-agar and add a huge amount of chicken eggs. The cakes, which are originally prepared with butter-whipped (cake) dough, are replaced with sponge cake.
Meanwhile, a real Bird's Milk cake should contain a snow-white soufflé, which is made from well-beaten egg whites brewed with hot syrup on agar-agar. A cream of butter and sweet condensed milk is also added there - it is this that makes the soufflé creamy and tender.
In order for you to get the Bird's Milk cake according to GOST the first time, I deliberately took a very large (40 pieces) number of steps. Don’t be scared - it will be simpler and easier when everything can be seen clearly and read in detail. I almost forgot to say one more thing: this cake uses a huge amount of sugar - 560 grams. If you wish, you can try to reduce it, but, frankly speaking, I have not tried and will not even try. Yes, the finished cake (weighing approximately 1 kg 400 grams) turns out sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprising, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.
Ingredients:
Dough for cakes:
Souffle:
Chocolate glaze:
Cooking the dish step by step with photos:
The recipe for the classic Bird's Milk cake includes quite affordable ingredients (well, unless purchasing agar can be a problem). For the cakes, take premium wheat flour, two large chicken eggs (mine weigh 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). For the soufflé we will need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if you have small eggs, take 3 whites, you can’t go wrong), drinking water, butter, sweetened condensed milk, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, prepare the chocolate glaze from dark chocolate and butter. 75 grams of chocolate is enough for the coating, but I used 90 grams to additionally draw patterns.
So, we will divide the entire process of preparing this delicious homemade cake into several stages. First, we’ll bake the cakes, then we’ll make a soufflé, and finally, we’ll fill the finished cake with chocolate icing. The first step is to soak 4 grams of agar-agar in 160 milliliters of cold water (this is 2 level teaspoons, that is, under a knife). The original calls for 140 milliliters of water, but I added another 20 milliliters to lighten the cake a little. Leave the soaked agar on the table for about an hour.
Meanwhile, prepare two sheets of parchment paper, on which you need to draw a circle with a pencil along the diameter of the baking dish. I have 20 centimeters, but you can take more - then the cake will be wider, but at the same time lower. We will bake the cakes on these sheets, just don’t forget to turn them over so that the design is on the other side.
Now let’s start preparing the dough for our Birdie, while in the process you can immediately turn on the oven to heat up to 200 degrees (the dough is made very quickly). To do this, put 100 grams of softened butter in a suitable bowl (take it out of the refrigerator literally an hour and a half before).
Beat everything with a mixer or whisk for several minutes until the butter and sugar turn into almost cream. Then add the chicken eggs one at a time into the oil base, continuing to beat.
When you get a homogeneous mixture, pour in 140 grams of sifted premium wheat flour. All that remains is to mix it in to make a homogeneous dough.
The consistency of this dough is reminiscent of muffin dough (which, in fact, it is). It holds its shape perfectly and does not spread - like thick sour cream.
Spread the dough along the diameter of the drawn circle (you can not reach the edge a little, since the dough will spread a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cake layers will look prettier in the finished cake.
Bake the cakes one by one at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.
We cut the still warm cakes with a knife along the lines that we previously drew with a pencil. There is a small nuance here: if you want the cake layers to peek out from the soufflé (on the side) in the finished Bird’s Milk cake, cut exactly along the lines. If you prefer that they are not visible (only the snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise where to put the trimmings - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).
Next we move on to preparing the soufflé for the cake. To do this, first we will make butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk into it.
Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. Beating for 4-5 minutes is enough - let it wait its turn on the table.
We remember that we soaked agar-agar. Place the saucepan over medium heat and, stirring occasionally, let the liquid boil.
Now add all 460 grams of sugar at once - only when the agar-agar has completely dissolved, otherwise the soufflé may not harden. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.
We wait for the sugar to completely dissolve, let the mixture boil, stirring constantly. Now it’s important not to miscalculate and cook the right sugar syrup. To do this, you can use a food thermometer and cook the syrup until its temperature reaches 110 degrees. I don’t have such a device, so I learned to determine readiness by eye. On a fire slightly below average, I cook the syrup for 8-9 minutes after it boils (already with sugar).
A test for readiness can be a thin thread that trails behind the spoon when you lift it from the syrup. Or a soft ball: place a drop of hot syrup in a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you want its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).
We begin to beat them at low speed, and when the whites become cloudy and a light foam forms (after about 30 seconds), pour in a teaspoon of lemon juice (or add 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the speed of the mixer to maximum and achieve fluffiness of the whites. The mass should hold its shape well and not move (as for meringue).
Gradually you will see how the mass will become very dense and increase in volume. In consistency, it resembles the base for homemade marshmallows - just as thick and stable.
Without stopping the mixer (I stop it only to have time to take a photo), we gradually add the buttercream into the protein base. You just need to mix it quickly and at the lowest speed.
As soon as you see that all the cream has been incorporated, immediately stop whipping. The fact is that the soufflé will continue to thicken and it will be difficult to put it in the mold. In this case, the mass lazily flows from the rim like a wide ribbon.
It turns out a very decent amount of delicious creamy protein base for the Bird's Milk cake. We work quickly, as it will begin to cool rapidly (agar stabilizes already at 40 degrees).
Fill the cake with half of the souffle mixture. If you beat it, you will not pour it in, but spoon it out with a spoon due to its thickness.
Fill the cake with the second half of the souffle mixture. At the end it will begin to thicken and may not lie quite evenly.
To do this, quickly rotate the mold with both hands without lifting it from the table. The soufflé is leveled under its own weight. Place the cake pan in the refrigerator so that the top of the soufflé sets and is not sticky. My cake spent about half an hour in the cold - the soufflé had time to set so that it could be covered with chocolate glaze. If you are not in a hurry, let the workpiece cool thoroughly (a couple of hours is enough).
The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.
Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.
A simple version of "Bird's milk"
This recipe features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.
- Whites from 4 eggs;
- Gelatin – 2 tsp;
- Powdered sugar - to taste (on average 1 tbsp for each egg);
- Chocolate – 2 standard bars without additives;
- Butter - half a pack.
- Soak gelatin in water to swell.
- Prepare the glaze by melting the chocolate and butter.
- Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
- Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
- Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.
“Bird's milk” - a classic cake recipe
To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.
What you will need for the sweet part:
- Flour – 7 tbsp. l.;
- Chicken eggs – 2 pcs.;
- Vanillin - optional.
- Whites from 2 eggs;
- Butter – one package;
- Condensed milk - half a can;
- Gelatin – 4 tsp;
- Citric acid – half 1 tsp;
- Vanillin - optional;
- Granulated sugar – 1 cup and a half;
- Water – 150 ml.
- Butter - half a pack;
- Chocolate – 2 bars.
- Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
- Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.
- Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
- Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
- Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
- When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.
Curd "Bird's milk"
This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.
What you need for the soufflé:
- Cottage cheese (not grained) – 100 gr.;
- Cream – 100 ml;
- Condensed milk – 150 gr.;
- Cow's milk – 70 ml;
- Edible gelatin – 15 g;
- Cocoa powder – 20 gr.
- Chocolate – 100 gr.;
- High fat cream – 30 ml.
- Pour gelatin over cold milk to swell.
- Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
- Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
- Distribute the whipped mass into the mold and put it in the refrigerator.
- Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
- Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.
“Bird's milk” with semolina soufflé
You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.
What you will need for the crust:
- Butter - half a pack;
- Granulated sugar – 190-200 gr.;
- Chicken eggs – 3 pcs.;
- Wheat flour – 200 gr.;
- Cocoa powder – 20 g;
- Vanillin - optional;
- Baking soda - half 1 tsp.
- Butter – 1 package and a half;
- Granulated sugar – 180-200 gr.;
- Semolina – 4-6 tbsp. l.;
- Cow's milk – 400-500 ml;
- Vanillin - optional.
- Cow's milk – 50 ml;
- Cocoa powder – 40-50 g;
- Granulated sugar - half a glass;
- Butter – 10 gr.
- Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
- When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
- Bake the cake in the oven at 200⁰C.
- Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
- Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
- Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
- Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.
Homemade sweets “Bird's milk”
These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.
- Chocolate – 1 standard bar;
- Butter – 1/2 pack;
- Eggs (whites only) – 4 pcs.;
- Gelatin – 15 g;
- Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).
- Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
- Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
- Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.
Dessert lovers will love the recipe for turtle cake with condensed milk. take note.
A delicious recipe for Snickers cake with meringue, read all the preparation details here.
How to cook “Smetannik” cake in a slow cooker, recipes with step-by-step photos and recommendations here.
If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.
You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that a soufflé with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, you will need to very quickly transfer it into the mold.
Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.
If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.
We are preparing a fabulously tasty soufflé “Bird's Milk”.
Let's prepare a fabulously delicious dessert with you - real “Bird's milk”.
I have been looking for the recipe that I am sharing with you for quite a long time. It was important for me to find exactly the recipe that produces the famous soufflé, which is the main component of everyone’s favorite cake.
But today, I am glad to present to your attention a real, classic recipe for making “Bird's Milk”. The taste of this dessert is truly unsurpassed, I’m not afraid of this word, simply divine!
Let's start the cooking process.
Souffle “Bird's milk” - recipe
Ingredients for cooking:
- Proteins - 3 pieces.
- Sugar - 400 grams.
- Agar-agar - 5 grams (a small heaped tablespoon).
- Butter - 100 grams (we use only good quality butter, no spread or margarine).
- Condensed milk - 100 grams (only high quality, not plant-based).
- Lemon juice - one teaspoon.
- Vanilla or vanilla sugar.
Soufflé preparation:
- Pour agar-agar with a small amount of water, about 100 milliliters, and put it on the fire in a saucepan with thin walls.
- When the agar is completely dissolved in water and boils, mix the water with it, reduce the heat and let the agar boil for about one minute.
- Then add sugar and vanillin to the saucepan and mix everything.
- Boil the syrup with agar and sugar; it must be boiled at a temperature of about 100 degrees. You can check the readiness of the syrup using a thread; when a thin thread stretches behind a spoon of syrup, it is ready.
- Remove the finished syrup from the heat and set it aside.
- Beat the pre-cooled egg whites with a mixer until they form a stable, homogeneous foam.
- Add lemon juice to the whites and continue beating until thick foam, like with mize.
- In a separate bowl, beat condensed milk and softened butter.
- Pour hot syrup into the protein mass, constantly whisking with a mixer at high speeds, in a thin stream (temperature at least 90 degrees).
- The whipped mass will begin to quickly increase in volume, so you need to take a container with a reserve.
- Pour in all the syrup, continuing to beat until a homogeneous, dense mass is obtained.
- After this, add cream of condensed milk and butter. Continue beating at low mixer speed and stir the soufflé until smooth.
- Then quickly spread the resulting mass into molds or onto a prepared cake layer placed in a springform pan.
- The soufflé hardens very quickly, at about 40 degrees.
Soufflé “Bird's milk” is ready.
You can use it to make various cakes. You can simply place it on a not very tall sponge cake soaked in syrup.
You can cut the sponge cake into two parts, put half of the soufflé on one, cover with the second part of the cake and again a layer of “Bird's milk”
You can make delicious candies from it; to do this, pour the soufflé into a mold, and after hardening, cut it into candies. And then we glaze them with chocolate or roll them in coconut flakes.
You can prepare portioned desserts in glasses and sprinkle with grated chocolate.
The amazing taste of this dessert will delight you and your loved ones in any form you choose for serving it.
A few little tricks in preparing your favorite dessert “Bird's Milk”:
- Do not try to replace agar-agar with gelatin; a soufflé made with gelatin turns out dense and rubbery, and using agar for cooking, you will get an airy, tender, tasty dessert.
- If you are going to make a cake based on it, the sponge cake should be prepared a day before assembling the cake.
- The biscuit must be baked, cooled, wrapped in paper or film and set aside for 24 hours at room temperature.
- Such a sponge cake will not soften due to impregnation or cream.
- You can use sugar syrup, coffee, or juice as an impregnation for the cake.
Chocolate glaze
The traditional glaze for Bird's Milk is chocolate.
This is the best combination of taste, and the most delicious chocolate glaze can be prepared like this:
Melt 100 grams of dark chocolate in a water bath with 70 grams of butter.
The master class on making Bird's Milk soufflé has come to an end.
Enjoy your meal!
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