Bird's Milk Cake (biscuit)

Method

1. 01

   There are several recipes for making a cake "Bird's milk". There is an option to prepare "bird's milk" from seclusion, there is an option with the addition of condensed milk. The crust test is also different.

2. 02

   This recipe gives a variant of this cake with biscuit cakes and “bird’s milk” from whipped with sugar proteins with the addition of gelatin. The following version of the cake turns out very tender, the cakes are very soft and airy. The cake is neither heavy nor fatty.

3. 03

   For the preparation of crusts it is necessary:

4. 04

   Blow the eggs with a mixer until they foam.

5. 05

   One hand to continue to beat the eggs, and the second to sprinkle a thin stream of sugar. The egg mass should turn white and turn out to be quite dense.

6. 06

   Inject flour. Add flour in small portions and stir the dough with a spoonful of movements from below - up.

7. 07

   Bake the form with vegetable oil. Pour the dough into the mold.

8. 08

   Put the dough in a preheated to 180 ° C oven. Bake 30-35 minutes. During baking, the oven door should not be opened. Biscuit cake to get out of the form and leave overnight or at least 7-8 hours.

9. 09

   For the preparation of "bird milk" it is necessary:

10. 10

    Instantly soluble gelatin dissolved in a glass of warm ≈ 60 ° C of water (or according to the instructions on the pack).

11. 11

    Separate the squirrels from the yolks.

12. 12

    Blow up the egg whites with sugar. Without stopping the whipping, pour gelatin in a thin stream.

13. 13

    Prepare the impregnation. To do this, dissolve the sugar in warm boiled water and add cognac.

14. 14

    Cut the biscuits in half.

15. 15

    Prepare the cake uniform. It is desirable to cover the form with foil. Put the first crust at the bottom of the form. Soak it.

16. 16

    Put the bird's milk on top.

17. 17

    On top of the "bird's milk" lay the second biscuit cake, having previously soaked it.

18. 18

    Put the cake in the refrigerator for freezing for 3 hours.

19. 19

    Prepare the protein cream. Egg whites whipped with sugar to form stable peaks.

20. 20

    Make the icing. In the pan boil milk with cocoa and sugar. Stir until the sugar is completely dissolved. In a slightly cooled mass add butter. It's good to stir.

21. 21

    Get the cake out of the fridge.

22. 22

    Water the glaze and decorate the sides with protein cream.

23. 23

    It is advisable to leave it in the refrigerator for a while, so that the glaze freezes.