Making the cake crust
Making a soufflé
There is no person who would not have heard of bird’s milk cake. It is one of the best works of culinary art. Recently, there have been many different kinds of confectionery, but bird’s milk cake is still one of the favorites to this day. Not everyone knows that making it at home is easy and simple.
Making cake crusts
You will need:
- 4 chicken eggs:
- 250 g of sugar (one graduated cup);
- 170 g of flour;
- cake tin.
For the bird’s milk cake, use the usual biscuit dough. To make it, take the eggs, carefully separate the yolks from the whites.
Add a little salt or a few drops of lemon juice to the whites, using this little secret, you can whip them much faster.
At first, whip just the whites alone, and once a thick, lush froth appears, start adding sugar or powdered sugar a little at a time. Next, after the recipe, introduce 1 piece of yolks, continuing to whip. The flour must be sifted in a mandatory manner, it is gently mixed with a spatula. That’s all, the dough is ready.
Take a mold, grease it with butter, sprinkle it with flour, pour the dough. You can bake one large crust and then cut it in half or make 2 thin layers. It is best to bake at 180º. The thick layer will bake for about 30-40 minutes, the thin layer much faster, about 7-8 minutes. You can easily tell if the cake is ready by the aroma or by using a wooden toothpick: stick it in the middle of the sponge cake and take it out, if the surface is still dry then the cake is cooked. Do not hurry to take the biscuit out of the mold, let it cool, then it will not shrink.
According to the recipe you will need:
- 5 chicken eggs;
- 350 grams of sugar;
- 200g of dark chocolate (for frosting);
- 1 sheet of gelatin.
To make the souffle will be used raw eggs without heat treatment, so you need to wash them with a brush and baking soda. First soak the gelatin sheet in cold water. Separate the yolks from the whites, put them in the freezer for 3 minutes. This is an additional precaution, it is believed that in this way you can kill some types of bacteria. Next, add a little salt to the whites, beat them into a strong foam until “peaks”, without turning off the mixer, add 1 spoon of sugar (175 g in total). You can also use powdered sugar, it dissolves much faster.
To make bird’s milk souffle, the industry uses agar-agar, this is a natural thickener made from algae. But at home you can do without the usual gelatin, as agar-agar is not always available, and it costs much more. The swollen gelatin should be melted over low heat and allowed to cool. In a thin stream pour the warm gelatin into the whipped whites.
There are several recipes for making bird’s milk soufflé, this one is good because it uses yolks along with the whites. Place a water bath, whisk the yolks and the remaining sugar in it. It is important that the boiling water does not reach the bowl with the yolks, otherwise they will start to boil, which is highly undesirable. Combine the whipped egg yolks with the whites.
It remains to assemble the cake: take a cake pan, put a piece of cake on the bottom, pour the soufflé, cover with another piece of cake, put it in the fridge. When the bird’s milk hardens, take out the cake, remove the mold, then melt chocolate in a water bath, grease the top and sides with a spatula. Making such a cake at home is not very difficult, you should try it once, and this recipe will stay in your family for a long time.