Bird's milk cake at home - 5 recipes with step-by-step photos

...It was 1978. Citizens of the Soviet Union lived predictable but quiet lives. They set luxurious tables for the holidays, obtained scarce goods, and wrote down the best recipes in notebooks.

And the confectioners of the legendary Moscow restaurant "Prague" presented a new product - Bird's Milk cake with agar-agar or, in its absence, with gelatin. Everyone wanted to try the exquisite dessert, the very name of which would whet the appetite.

The simplest recipe

This is the easiest way to prepare dessert.

Composition of ingredients

Product set:

egg – 2 pcs.;
water – 35 ml;
sugar – 0.5 tbsp;
gelatin – 10 g.

Step-by-step cooking process

Cooking technology:

To begin with, the whites are separated from the yolks.
The gelatin is then soaked in water. He is put aside.
Next, beat the whites with sugar using a mixer until they increase by about 3 to 4 times.
Then the gelatin is transferred into a ladle. It is melted over low heat, in a water bath or in the microwave.
Then the gelatin solution is carefully poured into the protein substance. The mixer is not turned off.
Next, the mass is laid out in molds.
They are placed in the refrigerator for about 2 - 3 hours.

What can I add?

Various ingredients are added to this soufflé. For example, vanillin, milk, butter, other components. Decorate with berries, powdered sugar, cocoa. It is also prepared using agar-agar.

How to serve a dish

This dessert is served on plates after removing it from the molds.

Classic recipe

The “Bird's Milk” cake, the recipe for which consists of 4 parts (cream based on butter and cream, meringue, cake batter, chocolate glaze) has a classic method of preparation.

Composition of ingredients

The list of required ingredients is quite simple. Only agar-agar can cause difficulty. It is a thickener of plant origin. The classic recipe involves using this particular thickener, and not gelatin. Agar-agar is obtained from brown and red algae.

Classic Bird's Milk Cake Recipe

Comparison of agar-agar and gelatin:

Gelatin	Agar-agar
The product is made from animal connective tissues	Plant origin
The consistency is jelly-like and melts in your mouth. Ideal for jelly and jellies.	The consistency is denser. Ideal for various soufflés and chewing candies.
The color is close to transparent	The color comes out more cloudy
Has a noticeable odor	The smell is neutral, almost unnoticeable
Can't overheat	Agar-agar syrup is prepared at high temperatures
Melts at room temperature	The finished dessert with agar-agar is resistant to high temperatures
Available in powder or sheet form	Available in sheet and powder form.

You can buy agar-agar at a regular grocery or confectionery store.

What ingredients will you need:

Butter 82.5% -165 g.
Cream with fat content 33-35% - 75 g.
Vanilla seeds, vanilla extract – taste.
Sugar – 390 g + 70 g for biscuit.
Water – 240 g.
Agar-agar – 9 g.
Protein – 100 g (1 C1 egg contains 50-55 g of protein).
Citric acid – 2 g.
Yolk – 3 pcs.
Egg - 1 pc.
Flour – 70 g.
Dark chocolate – 90 g.
Butter for glaze - 50 g.

You will also need a pastry ring for assembling the cake, baking foil, and a kitchen thermometer.

Step-by-step cooking recipe

The Bird's Milk cake, the recipe for which is described below, weighs about 1400 g, its diameter is 16-18 cm.

Step-by-step cooking instructions:

The butter must be removed from the refrigerator in advance so that it becomes soft and reaches room temperature.
You need to prepare a biscuit. Cover the bottom of the baking ring with foil and turn on the oven to preheat to 180 g.
Read also: Kefir pancakes with herbs and cheese recipe with photos
In a separate bowl, beat 3 yolks and 1 egg along with 70 g of sugar. It takes about 15 minutes to beat the mixture.
Add flour to the egg-sugar mixture and gently stir the resulting dough with a silicone spatula. Next, you can pour the finished dough into the ring.
Baking the biscuit will take about 20 minutes. The finished biscuit should be cooled, then carefully cut out of the ring and cut into 2 parts.
Using a mixer, beat the cream until thick. Next you need to add soft butter and vanilla seeds/vanilla extract to them.
Beat the mixture until a homogeneous consistency is achieved for 5 minutes. at medium mixer speed. Now you can put the mass aside and start preparing the meringue.
Making meringue starts with syrup. You need to mix water and agar-agar in a saucepan and put it on the stove.
It is necessary to wait until the water reaches a temperature of 90 degrees, stirring it periodically with a whisk, otherwise the agar-agar may burn.
After reaching 90 degrees, you need to add all the sugar and boil the syrup to 110 degrees.
At the moment when the temperature of the syrup is between 105-106 degrees, you need to start whipping the chilled egg white. The protein must be whipped until a dense foam forms. Beating should begin at low mixer speeds, gradually increasing to medium speed.
The finished sugar syrup must be poured into the egg white along the wall of the bowl in which it is whipped, without turning off the mixer.
You need to beat the meringue until it forms stiff peaks. If you turn the bowl with it over, the mass will remain in place, and a dense mass will remain on the mixer whisk.
Now you need to quickly mix the meringue and buttercream, using a silicone spatula until smooth.
You must begin assembling the cake immediately, because the mass on agar-agar thickens quickly when it reaches 40 degrees. Therefore, you need to prepare a baking ring in advance and cover it with cling film from below.
It is necessary to pour about ½ of the mass into the mold, then put 1 biscuit.
Now you need to fill the sponge cake with cream and add a second sponge cake, then pour in the remaining cream.
The cake should be refrigerated for 2-3 hours.
The last step is to make the glaze. You need to melt the chocolate together with the butter. You can do this in the microwave in bursts of 15-20 seconds. , periodically stirring the workpiece.
The frozen cake must be turned over, carefully remove the cling film and remove it from the ring. Then you need to pour the finished chocolate glaze on top.

What can I add?

The classic recipe can be varied by adding berry puree at the stage of cooking the sugar syrup. This move will add sourness to the dessert, and its taste will sparkle in a new way. Instead of frosting, you can use freeze-dried raspberry or other berry powder, or cocoa powder to cover the cake.

Instead of vanilla extract or vanilla seeds, you can use vanilla paste. You need to add it at the stage of preparing the cream from cream and butter.

How to serve a dish

The cake is served on the table, cut into small portions. To decorate “Bird's Milk”, you can not just cover the top with glaze, but also make a chocolate drip. To do this, you need to place the finished glaze according to the same recipe in a pastry bag. You need to cut off the tip of the bag and carefully walk along the edge of the cake, the icing will flow down beautifully.

Fresh berries, meringues of various sizes, marshmallows, pieces of chocolate and candies, freeze-dried berries and confectionery toppings are suitable for decoration.

Soufflé in chocolate

Chocolate complements this delicacy perfectly.

Soufflé Bird's milk, recipe in chocolate.

Preparation next.

Composition of ingredients

Required Products:

egg whites – 4 pcs.;
gelatin – 1.5 tbsp. l.;
chocolate – 50 – 100 g;
sugar – 1 tbsp.

Step-by-step cooking process

Stages of work:

First, gelatin is soaked in half a glass of warm water.
Then the solution is heated in a water bath after 15 - 20 minutes until it is completely dissolved.
Next, beat the whites until fluffy.
Then sugar is gradually introduced into this protein mixture.
Afterwards, the mass is continued to be processed with a mixer until stable peaks form.
Then the substance is poured into the mold and leveled.
Then it is put in the refrigerator for 20 minutes.
Next, melt the chocolate.
Then it is poured over the protein mass. The treat is left to harden.

How to serve a dish

A similar dessert is served cut into pieces with a hot knife. This way the chocolate crust won't break.

Soufflé with gelatin

Soufflé Bird's milk (this recipe is quite simple) is reminiscent of a delicacy that was eaten once in childhood.

Preparation next.

Composition of ingredients

What you will need:

Ingredient	Quantity
milk	150 ml
gelatin	10 g
cream,	225 ml
sour cream	220 – 230 g
sugar	145 g
vanillin	pinch

Step-by-step cooking process

Progress:

First of all, gelatin is poured with cold milk. It is left to swell for 20 minutes.
Then the sour cream is mixed with half the sugar.
Afterwards it is set aside so that the sugar crystals dissolve.
Next, add the swollen gelatin, the rest of the sugar and vanilla into the ladle.
Then the mixture is simmered over low heat until the gelatin base dissolves. It is constantly stirred.
Then the chilled cream is whipped into a strong foam. Then add sour cream. The composition is carefully mixed.
Next, milk-gelatin mass is introduced into it. Beat everything gently with a mixer.
Then the glass mold is greased with vegetable oil inside.
Then the whipped mixture is quietly poured into it.
Next, the container is covered with film, and then it is put in the refrigerator for about 3 hours.

How to serve a dish

This dessert is sprinkled with coconut or chocolate chips. It is served with tea and coffee.

Soufflé Bird's milk

This is a slightly more complicated version of the airy delicacy. It turns out tender, appetizing, and has a rich taste.

Composition of ingredients

List of required products:

butter 250 g;
egg – 2 pcs.;
baking powder, vanilla extract, lemon juice - 1 tsp each;
condensed milk – 150 g;
proteins – 7 pcs.;
chocolate – 200 g;
sugar, cream - 1 tbsp.;
flour – 170 g;
gelatin – 3 tbsp. l.;
milk – 50 ml;
chocolate liqueur - to taste;
salt - a pinch.

Step-by-step cooking process

Cooking technology:

First of all, beat the eggs with milk and vanilla.
Next, in a separate bowl, combine flour, salt, and baking powder. 100 g of sugar is also poured here, softened butter is added.
Afterwards the ingredients are mixed well.
Then the egg-milk mixture is added to them. Beat everything until the mass becomes homogeneous.
Next, preheat the oven to 180°.
Then the mold is greased with oil or covered with parchment.
Then the dough is poured into it.
Next, the cake is baked for approximately 20 - 25 minutes. Afterwards it is taken out and cooled on a wire rack.
Then the gelatin is soaked, following the instructions on the package.
Then add a little sugar to the mixture. The solution is heated, but not allowed to boil.
Next, beat the butter with 150 g of granulated sugar. Condensed milk is also poured here.
Then the whites are processed with a mixer, adding lemon juice and a little sugar. Tight peaks should form.
Then add gelatin and condensed milk with butter to the protein mass, continuing to beat it. Everything is mixed.
Next, the cake is cut in half. One part of it is placed in a split mold. The sides are pre-covered with parchment.
Then the flour base is soaked in liqueur or syrup.
Then half of the soufflé is placed on it.
Next, it is covered with another soaked sponge cake.
Then the rest of the cream is distributed over it. The workpiece is placed in the cold for 120 minutes.
Afterwards, a glaze is made from chocolate and cream. They cover the cake with it.
Then the treat is put back in the refrigerator for about 1 - 2 hours.

How to serve a dish

This dessert is served cut into portions.

Ingredients

For cream soufflé:

10 eggs;
2 cups sugar;
1 glass of milk;
250 g butter;
1 tbsp. spoon of wheat flour;
150 ml water;
1 teaspoon vanilla sugar;
40 g gelatin (you can use agar-agar instead).

For the biscuit base you will need:

4 eggs;
1 cup of sugar;
1 cup flour.

For the glaze take:

150 g dark chocolate;
50 g butter;
3 tbsp. spoons of milk.

Soufflé with agar-agar

Poultry's milk soufflé on agar-agar is considered classic. The recipe for its preparation differs from the version with gelatin only in the melting point. It rises above 20°.

Also, these two desserts have a difference in taste.

Composition of ingredients

What you will need:

Ingredient	Quantity
sour cream	400 g
water	200 ml
cream	300 g
cocoa	4 tbsp. l.
sugar	250 g
milk	500 ml
vanilla	pinch
agar-agar	13 g

Step-by-step cooking process

How to cook:

First, the cream is mixed with sour cream and vanilla. Beat the mixture with a mixer until it increases in volume.
Then the container with the mixture is placed in hot water to warm it up.
Next, pour 11 ml of milk into a small saucepan and add the same amount of agar.
Then this composition is heated over low heat, but not boiled.
It is constantly stirred. The agar must be completely dissolved.
Next, continuing to whip the warm creamy sour cream mixture, pour milk and agar into it in a thin stream.
Then it is immediately put into the mold until it cools down. The container is covered with film and then placed in the refrigerator.
Then the cocoa is mixed with 3 g of agar. Also add 2 tablespoons of sugar and water. The composition is mixed.
Next, you need to boil it over low heat.
Then this glaze is poured over the soufflé.
The dessert is exposed to the cold.

How to serve a dish

A similar delicacy is served with tea or coffee, garnished with a couple of mint leaves.

On agar-agar

The exquisite Bird's Milk cake with agar-agar has a soft and delicate texture. To create a biscuit for a treat, you need to take:

Eggs – 2 pcs.;
Granulated sugar – 4 tbsp. l.;
vanilla – 15 g;
cow butter – 1⁄2 packs;
flour – 135 g;
baking powder – 6 g.

Impregnation consists of the following:

cream – 85 ml;
condensed milk – 30 ml;
Baileys liqueur or other - 55 ml.

For the souffle layer you need:

cow butter – 200 g;
condensed milk – 125 ml;
water – 135 ml;
agar-agar – 6-7 g;
granulated sugar – 370 g;
protein – 3 pcs.;
citric acid – 4-5 g.

For the glaze:

chocolate – 160 g;
cow butter – 45 g;
cream – 70 ml.

Sequencing:

Combine sugar, vanilla, eggs and butter.
Cook in the oven at 180°C for 20 minutes.
Divide lengthwise into 2 layers with a knife.
Mix cream with condensed milk and liqueur.
Beat the whites (from 3 eggs) with butter and condensed milk.
Dissolve agar-agar in hot water, add granulated sugar.
Beat 3 egg whites separately with citric acid until foamy. Pour in the hot syrup in a thin stream while still running the mixer.
Combine with a mixture of butter and condensed milk.
Shape the cake into a mold. Place the first flour layer on the bottom.
The second layer is thick cream.
Cover with a flour layer.
Pour in the cream and leave to harden for 4-5 hours.
Remove from the mold and cover with glaze, which must be made by combining chocolate, butter and cream in a water bath.
Cool and decorate with berries if desired.

Soufflé with condensed milk

Soufflé Bird's milk (this recipe requires some effort, it is labor intensive) with condensed milk has a dense taste, like an ice cream.

Composition of ingredients

Product set:

egg whites – 2 pcs.;
butter – 100 g;
sugar – 0.5 tbsp;
condensed milk – 125 ml;
vanillin - to taste;
lemon juice – 1 tsp;
gelatin – 8 g.

Step-by-step cooking process

Stages of work:

First, the gelatin must be filled with water so that it swells.
Then beat the softened butter.
Next, condensed milk is introduced into it while continuing to work with the mixer.
Then sugar is added to the swollen gelatin.
The mixture is then heated over a fire until everything is dissolved. However, it is not brought to a boil.
Afterwards the solution is allowed to cool.
Next, the separated whites are whipped into a dense foam.
Then the gelatin base is poured into them in a thin stream. The mixture continues to be processed with a mixer.
Then condensed butter cream is placed in it, and vanilla and lemon juice are added.
Afterwards, beat the ingredients well again.
Then the delicacy is placed in molds.
Then it is kept in the refrigerator for at least 3 hours.

How to serve a dish

This dessert is sprinkled with cocoa or powdered sugar before serving.

Cake soufflé Bird's milk according to GOST

A delicious soufflé cake made according to GOST was once sold in all Soviet stores.

Today it can be prepared at home.

Composition of ingredients

What you will need:

Ingredient	Quantity
flour	140 g
eggs and whites	2 pcs.
condensed milk	100 g
lemon acid	1/5 tsp.
sugar	560 g
water	135 – 145 ml
butter	350 g
agar-agar	2 tsp.
dark chocolate	75 g
vanillin	pack

Step-by-step cooking process

Progress:

First, beat butter at room temperature with 100 g of sugar.
Then eggs are placed in it, continuing to work with the mixer.
Then add flour.
Then quickly knead the dough.
Next, the mass is divided in half.
Then 2 cakes are baked from them for about 10 - 15 minutes. The oven temperature is set to approximately 220 - 230°.
Then the agar is poured with water, leaving for 3 - 4 hours.
Next, the mixture is simmered over low heat, stirring constantly. Bring it to a boil, and then boil for 1 minute until the agar is completely dissolved.
Then granulated sugar is poured into this composition. It is boiled down and allowed to boil.
The mass should increase in volume, and foam should form on its surface.
The syrup is ready when thin threads can be pulled out by the spoon.
Then the cooled whites are processed with a mixer until a fluffy consistency is formed.
Then they add citric acid to strengthen the protein mass.
When the syrup is removed from the heat, vanillin is added to it.
Next, the hot mixture (allowable temperature 80°) is introduced into the whites in a thin stream, which continue to be beaten until cooled.
Then the soft butter is ground with condensed milk until smooth. Leave 1 tbsp. l. to decorate the cake.
Then butter cream is added to the sugar-protein mixture. Everything is mixed carefully.
Next, place the biscuit in a springform pan.
Then half of the cream base is placed on top of it. The surface is leveled with a spatula.
Afterwards it is covered with another cake layer. Spread the rest of the cream on it. Leveling. Next, the workpiece is kept in the cold for at least 2–3 hours.
Afterwards the treat is released from the mold.
Next, the chocolate is broken into pieces and the oil is heated in a water bath. The components are mixed until a homogeneous mass is obtained.
The cake is then covered with chocolate glaze. And then cream roses are planted on it.

How to serve a dish

This dessert contains a lot of sugar. Therefore, it is best served with unsweetened tea or coffee.

Step-by-step recipe for Bird's Milk cake with gelatin

You are offered a recipe for a cake whose airy and delicate filling quickly gained great popularity. And it is also easy to prepare in ordinary home conditions.

Ingredients:

For cream:

Eggs – 10 pcs.
Sugar – 2 tbsp.
Wheat flour – 1 tbsp. l.
Milk – 1 tbsp.
Gelatin – 40 g.
Drinking water – 150 ml.
Butter – 250 g.
Vanilla sugar – 1 sachet.

For the biscuit:

Eggs – 4 pcs.
Sugar – 1 tbsp.
Wheat flour – 1 tbsp.

For the glaze:

Dark chocolate – 150 g.
Milk – 3 tbsp. l.
Butter – 50 g.

Cooking process:

Separate the whites from the yolks into two containers. Beat the egg whites with a mixer at highest speed until stiff foam forms. For better whipping, refrigerate the egg whites.
Whisk the yolks with sugar until white.
Combine these ingredients together and use a spatula to mix.
Add flour to the beaten eggs in small portions.
Preheat the oven to 160 degrees. Grease a baking dish, sprinkle it with flour or semolina and carefully pour in the dough. The pan with the dough must be twisted slightly on the surface to remove air bubbles and ensure uniform baking.
Bake the sponge cake for 30 minutes, checking for doneness with a wooden stick. The oven should not be opened when baking the biscuit, as it may settle. Remove the biscuit pan from the oven and leave to cool.
Now start with the soufflé. Pour cold water over the gelatin to swell.
Soften the butter at normal home temperature.
Separate the whites and yolks.
Whisk the yolks together with the sugar in a small saucepan. Stir flour with milk until smooth and pour into the yolks. Place the saucepan on low heat and, stirring, cook the cream until thick. Cool the finished cream to normal temperature.
Add vanilla sugar to the softened butter and whisk until fluffy.
Mix whipped butter into cooled cream.
Beat the egg whites with a mixer at maximum speed until stiff peaks appear.
Heat the gelatin over low heat and stir until completely dissolved.
Pour gelatin into the whites in small parts and beat again.
Combine the whipped whites and custard together and mix well with a mixer.
For chocolate glaze, break the chocolate into small pieces, place in a bowl and melt completely in a water bath. Add oil to it, mix well and remove from heat.
Cut the cooled sponge cake in half lengthwise. Place one cake layer in the pan, pour in the cream and cover with the second cake layer.
Place the cake in the refrigerator for two hours to allow the soufflé to set. Pour frosting over cooled cake.
Now decorate the cake to your liking using berries, fruits or coconut flakes. You can use white chocolate to draw various patterns or make an inscription.
Place the cake in the refrigerator for another 6–7 hours until the soufflé hardens completely.

Your Bird's Milk is ready. Enjoy your tea!

Protein soufflé

Poultry's milk soufflé (the recipe for making it is quite simple and interesting) with egg whites has a delicate taste.

Preparation next.

Composition of ingredients

List of required products:

butter – 90 g;
egg whites – 2 pcs.;
granulated sugar – 120 g;
water – 80 ml;
condensed milk – 60 g;
vanillin - sachet;
cranberry sauce – 100 ml;
gelatin – 10 g;
lemon juice – 5 ml.

Step-by-step cooking process

How to cook:

First of all, the gelatin is left in water for 30 minutes.
Then the softened butter and condensed milk are processed using a mixer.
Next, beat the cold whites with lemon juice and vanilla until a strong foam forms. Sugar is gradually added to it.
Then, after turning the device at low speeds, the condensed oil base is introduced into the protein mass.
Then the gelatin is dissolved until completely dissolved by placing the saucepan on a warm stove. But they don't boil it.
Next, continuing to beat the soufflé, pour in the gelatin. A couple of spoons are left for berry jelly.
Then add 2 tsp to the rest of the gelatin solution. cranberry sauce. The composition is mixed.
Then the whipped mass is divided into 2 equal parts.
Next, the remaining sauce is added to one of them.
Then the soufflé is laid out in layers in a glass jar or other container. Place it in a cool place for 10 minutes.

Then the delicacy is filled with gelatin and syrup. Afterwards it is placed in the refrigerator for at least 2 hours.

How to serve a dish

The dessert is served decorated with almond petals.

Cooking method

Sponge cakes

It is based on a classic recipe.

Cooking begins with working with eggs. First you need to separate the whites from the yolks. In the kitchen of the Prague restaurant they were whipped separately. A little secret: eggs should be stored in the refrigerator before starting the process. This is important for whipping egg whites; chilled ones will produce thicker foam.
Beat the egg whites with a mixer at highest speed. The result should be a dense mass on which the “peaks” confidently rest.
The yolks are ground with sugar. You can do this with a whisk or use a mixer again. The main thing is the result: the mass should turn white.
Carefully combine the whites and yolks, stirring with a suitable spatula from bottom to top.
Flour is introduced into the air mass in small portions, continuing to mix gently.
The finished dough is poured into a mold and sent to the oven, heated to 160 degrees. Half an hour at this temperature is enough for the biscuit to bake.
You can check readiness with a toothpick by simply inserting it into the pie. If, when you take it out, you find stuck crumbs, then the sponge cake needs a few more minutes in the oven. If the toothpick remains dry and standing after this operation, then the cake is ready.

To ensure that the biscuit does not fall off and remains as tall as it was taken out of the oven, it must be cooled correctly. Sudden temperature changes are not welcome. Therefore, you can leave the baked goods in the oven for a few minutes, opening it slightly. And then keep it in shape for a little longer.

Souffle

Soufflé according to the classic recipe is prepared as follows.

Gelatin is poured with warm water and left to swell. To save time, you can do this before you start baking the biscuit.
The whites are separated from the yolks again. The yolks are ground with sugar until white.
Flour is diluted in milk and the resulting mass is placed on low heat. Stirring, add the yolks. And, without ceasing to stir, cook until thickened. The result is a classic custard milk cream. Now it needs to be cooled.
In the meantime, you can make butter. It is first taken out of the refrigerator so that by the beginning of this stage it has melted and become soft. Add vanilla sugar to it and beat at low speed into a fluffy mass.
Combine the cooled milk cream and whipped butter. Mix thoroughly.
Beat the whites into a thick, tight foam. Then the swollen gelatin is heated and poured into the protein mass in a thin stream. They don’t stop working with the mixer! The speed can be set to the lowest possible speed; at high speeds, the blades can disrupt the consistency.
The whites are placed in the cream. It is better to mix again using a mixer turned on at minimum speed.

Today there are several options for preparing this cream; it is made with condensed milk, cocoa, coconut flakes, lemon juice and many other ingredients that give different shades of taste.

Chocolate glaze

The preparation of the glaze begins after the cake is assembled. Otherwise, it may freeze without waiting for its time. If such a disaster happens, you can melt it in a water bath, although confectioners consider such work to be a waste. Freshly prepared glaze lays on the surface of the cake more smoothly and shines more.

The chocolate is melted in a water bath. You can also use the microwave by placing the broken tiles into pieces for a few seconds.

Add warm milk and melted butter to the chocolate. Mix well.

Soufflé with chocolate glaze

This soufflé will decorate any festive event: New Year, March 8, anniversary and other significant dates.

Composition of ingredients

You will need:

Ingredient	Quantity
sugar	150 g
milk	180 ml
cocoa powder	16 g
vegetable oil	½ tsp.
cream	225 ml
gelatin	18 g
water	100 ml
sour cream	250 g
vanilla	1 tsp.

Step-by-step cooking process

Cooking technique:

First, add 14 g of gelatin to 120 ml of cold milk. It is left for 10 minutes.
Then the mixture is heated, but not boiled.
Next, beat the cream with a mixer until soft peaks form.
Then sour cream is mixed with vanillin and 115 g of sugar. Whipped cream is also placed in it, and a milk-gelatin solution is poured.
Then all ingredients are mixed until smooth.
Next, this mass is poured into a mold previously greased with oil.
Afterwards the container is covered with film. It is left in a cold place until the dessert hardens completely.
Then gelatin (4 g) is added to cooled milk (60 ml). It is stirred.
Then after 10 minutes. The milk mixture is heated until the gelatin crystals dissolve.
Then the cocoa is mixed with 35 g of sugar. Water is also poured into it.
Then the composition is brought to a boil. It is cooked until it becomes smooth.
When the cocoa has cooled, a milk-gelatin mixture is introduced into it. Everything is mixed.
Then the cooled glaze is poured over the white soufflé.
Then it is again covered with film and put into the cold.

How to serve a dish

This delicacy is served garnished with various berries. For example, raspberries, strawberries.

Soufflé with hazelnuts and chocolate chips

Bird's milk soufflé (the recipe may contain various ingredients) with crushed nuts and grated chocolate is considered traditional.

Composition of ingredients

Required:

hazelnuts, chocolate - to taste;
sugar – 80 g;
proteins – 2 pcs.;
gelatin – 5 g;
water – 3 tbsp. l.

Step-by-step cooking process

Cooking technology:

First, the whites are ground with salt at medium speed until fluffy.
Next, sugar is poured into the protein foam in small portions.
Then the gelatin is diluted in water and then heated.
Then the gelatin mixture is poured into the whites while continuing to beat them.
Next, the form is covered with film.
Then the air mass is placed into it.
Then the workpiece is put into the refrigerator for more than 2 hours.

Afterwards, the cooled delicacy is turned over onto a plate. It is sprinkled with grated chocolate and chopped nuts.

How to serve a dish

This soufflé is served with tea or coffee.

How to make Bird's milk cake at home

Buy ready-made sponge cake or prepare it in advance. I prepared the biscuit according to the classic recipe in a slow cooker and stored it in the refrigerator.

The finished biscuit should be cut into two equal halves.

Next, prepare the syrup for impregnation. Mix in a small saucepan: sugar (35 grams), water (35 grams) and liqueur. Cook until sugar dissolves. Remove from heat, cool. Drizzle syrup over biscuit halves.

The choice of color and taste of the jelly layer depends entirely on individual preferences. I was making a cake for my husband's birthday, so I chose his favorite green color and kiwi flavor. Open the package of jelly, pour the contents into a deep container, add hot water (200 grams).

The packaging says to fill the jelly with 400 milliliters of water, but for an elastic layer, you need to halve the amount of water. Stir the jelly until all particles dissolve and leave to cool.

Now, we will make protein-jelly cream. To do this, prepare egg whites, gelatin, and sugar.

When separating the whites, one of the yolks cracked, so it went into the container with the yolks along with the whites. Not the slightest particle of yolk should get into the whites, otherwise the whites will not whip.

Dissolve gelatin in warm water (50 grams). Leave to swell.

Beat the whites until elastic. Add sugar (150 grams), one teaspoon at a time, whisking constantly. Add a couple of drops of vanilla essence.

If the gelatin is not completely dissolved, microwave it for 25 seconds. Cool the gelatin mixture. Pour small portions of gelatin into the protein foam mass in a small stream, whisking constantly.

Curd soufflé Bird's milk

This dessert has a delicate curd flavor and light sourness.

Composition of ingredients

List of products:

Ingredient	Quantity
honey	30 g
milk	100 ml
cocoa	50 g
low fat cottage cheese	0.4 kg
gelatin	15 g

Step-by-step cooking process

How to cook:

First of all, the swollen gelatin is placed on low heat.
Then add half a glass of milk, as well as cottage cheese and cocoa. Honey is also put here.
Next, mix the ingredients with a blender until smooth.
Therefore, the mass is transferred into a mold and put in a cold place for 3 hours.

How to serve a dish

This dessert is decorated with candied fruits or fresh berries.

Lenten soufflé Bird's milk

This delicacy will appeal to those who are on a diet or fasting.

Preparation next.

Composition of ingredients

Product set:

flour – 210 g;
water – 120 ml;
corn starch – 12 g;
lemon juice 45 ml;
apple or any other fruit puree – 20 g;
aquafaba – 188 ml (liquid from canned white beans, it replaces protein);
sugar – 635 g;
vegetable oil – 115 ml;
almond powder – 50 g;
vanillin – 2 packs
agar, baking powder - 10 g each;
dark chocolate (70.4%) – 130 g
mineral, sparkling water – 210 ml;
lemon zest – 25 g.

Step-by-step cooking process

Cooking method:

First, add applesauce to boiling water. Add 60 g of granulated sugar to this.
Then it is boiled for about 2 - 3 minutes.
Next, add 100 ml of water to the agar. It is dissolved for 20 minutes.
Then the aquafaba is whipped until a stable foam forms.
Then 160 g of sugar is added to it. It is worked well with a mixer until the crystals dissolve.
Then 235 g of sugar is added to the agar mixture. Vanilla, lemon juice and zest are also added.
Then it is boiled for about 7 minutes. The composition is continuously stirred. The finished drippings should be thick.
Next, pour the agar mixture into the aquafaba in a thin stream. This is how a soufflé is made.
Then all dry ingredients are mixed.
Then oil and mineral water are poured into them. Everything is mixed.
Next, the biscuit is baked for about 25 - 30 minutes. at a temperature of 160°.
Then the finished cake is soaked in syrup.
Then half of the soufflé is poured into a mold lined with film.
Next, a biscuit is placed on top of it.
Then the rest of the mass is laid on top.
Then the workpiece is cooled.
Next, the melted chocolate is mixed with vegetable oil.
Afterwards, the delicacy is poured with glaze and then sent to the refrigerator.

How to serve a dish

Lenten dessert is decorated with raspberries, strawberries, and blackberries.

“Bird's milk” with semolina soufflé

Semolina is often used in cooking to create desserts. And “Bird's Milk” is no exception. The delicacy is created from the following components:

butter – 260g;
cocoa powder – 55 g;
lemon – 1 pc.;
semolina – 75 g;
citric acid – 7 g.
eggs - 3 pcs.;
milk – 400 ml;
granulated sugar – 435 g;
flour – 185-210 g.
water – 25 ml;
soda – 6 g;
cognac – 50 ml;
dark chocolate – 100 g.

Step-by-step instruction:

Grind a glass of sugar with 160 g of butter, three eggs, a spoonful of cognac, 50 g of cocoa and soda slaked in lemon juice on the tip of a knife. Add 200 g flour.
Bake at 180-190 °C for 30 minutes.
To get syrup for impregnation, you need to melt 50 g of sugar in a spoonful of water and half a spoonful of cognac over low heat.
Soak the cake with syrup.
Pour 300 ml of milk into a bowl and put on fire.
Pour semolina into half a glass of milk. Pour the boiled milk in a thin stream. Cook for 10 minutes in a steam bath.
Combine 60 g of warm dairy product with sugar (100 g), add citrus juice. Mix with the prepared semolina porridge in a cooled state.
Spread a layer of cream onto the cake.
Melt the chocolate with the remaining butter in the microwave. Pour the resulting glaze over the dessert.
Leave to infuse in the refrigerator for 6 hours.

Useful tips and tricks

When preparing the soufflé, it is necessary to take into account some culinary nuances in order to avoid unpleasant situations.

Adviсe:

Gelatin should only be purchased fresh. Expired product does not harden.
Condensation forms on the warm mixture covered with a film. Therefore, it is advisable to place the container on the top shelf of the refrigerator.
The cellophane should not be stretched too tightly. They simply cover the top of the dessert.
The mixture should be poured into the mold in several stages to avoid the formation of voids. First, pour out half the mass. Then lightly tap the container on the table. Then spread the rest of the cream.
Poultry's milk soufflé will have a pronounced egg smell if not fresh eggs were used in the recipe.