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Cake “Birds milk”

Cake “Birds milk”

Cake “Birds milk”

Recipe by CookingIsLifestyleCourse: Dessert RecipesDifficulty: Medium
Servings

1

servings
Prep time

35

minutes
Cooking time

25

minutes
Calories

400

kcal
Total time

1

hour 

Ingredients

  • Wheat flour 140 grams

  • Butter 350 grams

  • Sugar 400 grams

  • Chicken egg 2 pieces

  • Chocolate 75 grams

  • Condensed milk 100 grams

  • Egg white 60 grams

  • Citric acid ½ tsp

  • Vanilla extract 2 ml

  • Agar 4 grams

Directions

  • Soak the agar-agar in 140 ml of water for two to three hours. Beat 100 grams of butter and the same amount of sugar, add eggs, 1 ml of vanilla extract, beat until smooth. In the resulting mass of white, add flour and knead the dough.
  • Line two baking sheets with baking paper, lay out the dough in two circles the size of a cake mold. Bake cakes at 200 degrees for ten minutes, trim the edges. Cool the cake without removing from the paper.
  • Condensed milk and 200 grams of butter at room temperature, beat in cream, add 1 ml of vanilla extract and set aside (not in the refrigerator).
  • Bring the water with agar-agar over low heat to a boil, stirring continuously with a spatula. Boil a minute, add 300 grams of sugar, increase the heat to medium, bring the syrup to a boil again and cook for another couple of minutes, stirring occasionally. The consistency of the consistency can be checked by tearing off the spatula from the surface of the syrup – a thin thread should be pulled behind it. Allow the syrup to cool.
  • Beat the cooled proteins to stability, add citric acid, beat the proteins into a dense mass. Pour hot syrup into it in a thin stream (the protein mass will greatly increase in volume).Beat until stiff and mix the butter and condensed milk with a mixer at low speed. As soon as the consistency becomes homogeneous, the souffle is ready.
  • Place the first cake in the cake pan, pour half of the souffle on top. Cover it with a second cake, pour the remaining soufflé. Put the cake in the fridge for three to four hours to make the souffle froze.
  • Melt chocolate with 50 grams of butter, pour chocolate icing on the cake. Let it froze for half an hour and remove the form from the finished cake.