Ingredients
| Eggs — 2 pieces | |
| Sugar — 100 g | |
| Flour — 80 g | |
| Souffle: | |
| Gelatin — 40 g | |
| Eggs — 6 pieces | |
| Milk — 200 ml | |
| Sugar — 350 g | |
| Butter — 300 g | |
| Glaze: | |
| Milk — 3 tbsp | |
| Sugar — 100 g | |
| Chocolate — 1 bar | |
| Vanillin bag |
Homemade cake is no less delicious than a factory cake. It is very tender because of the airy souffle of whipped whites
Souffle:
Glaze:
How to make a Bird’s Milk Cake
It was created in 1980 in the Prague restaurant.
Step-by-step recipe
| 1. |
Beat eggs + sugar, add flour. Stir. |
| 2. |
Put it in the form. Bake a small biscuit. It bakes for 15-20 minutes. |
| 3. |
Gelatin pour warm water 150 ml to leave to swell. Heat, but do not boil. It becomes transparent. Then cool down. |
| 4. |
Beat the yolks with a mixer with 200 g of sugar. Add milk, heat. Gradually add soft butter. |
| 5. |
Beat the whites, the rest of the sugar, add portions. Pour gelatin into this mass in parts, continuing to beat. |
| 6. |
Combine the yolk mass with the protein mass. It turned out to be a souffle. |
| 7. |
Mix the ingredients for the glaze (milk, broken chocolate, vanilla), heat in a water bath. Mix well. |
| 8. |
Assembling. We put the baked cake in a split form, then the souffle. Put it in the refrigerator. As soon as the souffle freezes, you can get the cake and pour the chocolate icing. Let it cool and harden. |
| 9. |
We serve the most delicate delicacy to tea. Bon Appetit! |
