Bird's milk cake is a classic dessert. It is delicious, beautiful and tender, so you will be a wonderful guest at the holiday table. Everyone from little sweet tooth to the older generation will be happy with it. The cakes can be baked in the oven or in a slow cooker. Whatever option you choose, the cake will still be very tasty. Today we’ll look at a recipe for making Bird’s milk with semolina porridge.
Ingredients
For the cakes:
- 3 tablespoons cocoa powder;
- 1 cup flour (pre-sifted);
- 1 cup granulated sugar;
- 3 chicken eggs;
- 150 grams of butter (best 72.5% fat);
- 1 teaspoon of soda;
- walnuts (shelled).
For the soufflé:
- 250 grams of butter (72.5% fat is best);
- 1.5 sugar (can be replaced with 1 glass of powdered sugar);
- 0.5 liters of milk;
- 1 lemon;
- 4 tablespoons of semolina.
For the glaze:
- 3 tablespoons cocoa powder;
- 3 tablespoons milk;
- 2 tablespoons sugar;
- 50 grams of butter (72.5% fat is best).
Bird's milk cake - “with semolina porridge” (my little daughter’s clarification)
As promised, here is my third cake, called “Bird's Milk”. If I put “Napoleon” as a recipe for the 4th page, then this cake is only for the 3rd.
I wrote, “it’s called”, because. in the comments to this type of cake, someone, again I don’t remember, said that initially this cake included a soufflé. If you want it with soufflé, it’s not for me, find them through the search, there are tons of them.
My cake is different from all other similar ones (with the same semolina): firstly, it is more economical both materially and in terms of preparation time, and secondly, it is simply tastier, I’m sure!
We bake at night (see previous cakes), the habit is second nature.
Now, actually, I describe the cake in detail, in case someone actually wants to bake it:
Grind the butter thoroughly with sugar, add cocoa and eggs, tea soda, quenching (required) in lemon juice or citric acid, 1 tbsp. a spoonful of cognac (optional, but desirable), flour. Now mix the whole mass thoroughly with the same spoon, put it in a mold and bake on tracing paper for 25 minutes. at 180-200 degrees, determine readiness with a wooden toothpick (no dough remains on it).
Prepare the syrup: water with sugar - in a microwave (until the sugar dissolves), add cognac (optional, but desirable).
Turn the baked cake upside down (I am complicating the recipe), because... the bottom is more even (the cake will look more beautiful), while still hot, soak it in syrup, paying special attention to the edges (they are drier). Leave to cool.
While the cake is baking, -
Separate some of the milk, about 100 ml, pour the rest into a saucepan and put it on the fire, let it boil. Stir semolina in 100 ml of cold milk and pour it into the boil in a thin stream, stirring constantly and let it boil. Place the saucepan with the porridge in another (larger one), into boiling water, cover with a lid and cook in a “water bath”. If you repeat this entire process, you'll never have any lumps, you won't be tied to a spoon to stir the porridge so it doesn't burn, and you'll finally have time to do something else. Let the porridge cook for 10-15 minutes, the longer the better, since the cereal should not be felt. You can stir it once during this time to be involved. We set the porridge aside to cool, do not open the lid, then a film will not appear on the porridge (we somehow don’t need it in the cream). If you need it faster, put the saucepan in a bowl of cold water and change the water as the water heats up.
Cream: beat butter softened at room temperature with 1 tbsp. fine sugar or powdered sugar (much better), adding a little lemon juice (or 1/2 tsp citric acid). For powdered sugar (those who don’t know, those who know, please don’t read) - grind the sugar in parts in a coffee grinder.
Using a mixer, mix the cream with the cooled semolina porridge.
Spread the cream onto the soaked, cooled cake and level the surface.
Glaze: melt 1 bar of dark chocolate in the microwave (this is now, in ancient times - in a water bath), add 50 g. softened butter, mix thoroughly until smooth.
Pour glaze on top and smooth it out with a knife.
“Vu`a la!” I weighed the cake - 1.8 kg.
Try to hide the cake from your household in the refrigerator for at least 6 hours.
The cake called (remember Sava?) “Bird's Milk” is ready!
Making a cake step by step
Preparing sponge cakes:
- Take a small saucepan and melt the butter in it. Let's take it off the fire. Mix sugar and melted butter thoroughly.
- In another container, beat chicken eggs.
- Mix together oil, soda (previously quenched with vinegar) and eggs. Add flour to the resulting mixture, stirring constantly.
- Divide the finished dough into 2 even parts. Add cocoa powder to one part.
- We bake 2 cake layers in turn: light and dark. Before baking, grease the pan with butter and sprinkle with breadcrumbs.
- Divide the cakes horizontally into 2 even parts.
Preparing the soufflé
- First, let's prepare semolina porridge. Leave the finished porridge to cool.
- Squeeze the juice of 1 lemon, and first grate its zest on a fine grater. Let's add all this to the porridge.
- Separately, beat sugar with pre-softened butter.
- Combine the butter and porridge and mix thoroughly. It is advisable to use a mixer or blender.
- Cool the soufflé in the refrigerator for 30 minutes.
Preparing the glaze:
- To do this, mix milk, softened butter, cocoa powder, granulated sugar.
- Bring the mixture to a boil over low heat.
- Remove from heat and cool.
Cake assembly:
- Place the first cake layer on a beautiful dish or cake rack (light or dark as desired).
- Lubricate it with a 1.5 centimeter layer of soufflé.
- Place a cake of a different color on it and brush the soufflé again.
- Repeat until the last cake layer; no need to grease it.
- Cover the cake with glaze.
- Decorate the dessert with whole walnuts.
- Place in the refrigerator to allow the glaze to harden. And you can serve it on the table.
Homemade baked goods are not only delicious, but also healthier than store-bought ones. Therefore, the Bird's Milk cake with semolina porridge will be a welcome guest on the table. Bon appetit!
Cake “Bird's milk”, recipe with semolina
1. For the dough, you need to melt the butter. You can do this in a saucepan over low heat or in a plate in the microwave (just be careful). Melt the butter, then let it cool slightly at room temperature.
2. At the same time, set the semolina porridge to cook for the cream. Pour milk into the pan, add semolina and place on low heat. Stir so that there are no lumps. Cook for 10-15 minutes until thickened. But even if the semolina ends up with lumps, an immersion blender will help get rid of them.
3. Continue preparing the dough. Add sugar to the melted butter and mix.
4. Add eggs and mix again.
5. Add flour and beat with a mixer until smooth.
6. Add soda slaked with lemon juice.
7. Divide the dough into two parts. Add cocoa powder to one and mix.
8. Grease the baking dish well with butter and sprinkle with semolina. Place 1 piece of dough and bake in an oven preheated to 180 degrees. Baking time for the cake is 25-30 minutes.
9. Now you need to prepare semolina cream for the cake. By the way, this is the best cream recipe, you can take note of it for other desserts. So, grind the sugar with soft (but not melted!) butter and butter.
10. Grind the lemons in a chopper, cutting them into large pieces along with the peel.
11. Cool the semolina porridge completely, otherwise the butter in the cream will leak. Combine lemons and semolina porridge.
12. Combine lemon porridge with butter and sugar, mix thoroughly. The cream for the semolina cake with lemon is ready.
13. Bake the second part of the dough.
14. Cut each cake into two parts and coat with cream.
15. Assembling the cake. We do not apply cream to the top cake layer. This is how it should turn out.
16. Prepare chocolate glaze. Mix all the ingredients for the glaze in a saucepan and heat slightly until the mixture becomes homogeneous and shiny.
17. Fill the cake with glaze and sprinkle with almond or coconut flakes and peeled nuts if desired. Then we put the bird's milk cake with semolina cream in the refrigerator for at least 3 hours. The dessert should be well soaked and infused. The cream will become thicker, the sponge cake will be more moist, and the chocolate glaze will cool a little.
Bird's milk cake with semolina and lemon is ready! Slice and serve. The recipe with semolina is distinguished not only by its impeccable taste, proven over the years, but also by a set of inexpensive and accessible ingredients. Bon appetit!.
