Cooking description:
The cake contains honey, but this dessert is completely different from a honey cake. I don't even know what this incredibly tender and very tasty cake can be compared to. If you want, you can decorate the cake with nuts and cream.
Purpose: At the festive table
Main Ingredient: Flour
Dish: Baking / Cakes / Bird's Milk / Sweet
Cuisine geography: Armenian / Caucasian
Ingredients:
- Butter - 245 grams (50 grams - in the dough, 125 grams - in the cream, 70 grams - in the glaze)
- Sugar - 300 grams (100 grams - in the dough, 100 grams - in the cream, 100 grams - in the glaze)
- Milk - 430 Milliliters (30 ml - in the dough, 325 ml - in the cream, 75 ml - in the glaze)
- Honey - 1.5 Art. spoons
- Chicken egg - 1 Piece
- Baking soda - 3/4 Teaspoons
- Vinegar 9% - 2/3 Teaspoons
- Wheat flour - 300 grams (240 grams - in the dough, 60 grams - in the cream)
- Cocoa powder - 1.5 tbsp. spoons
Servings: 8
How to cook "Cake" Bird's milk "in Armenian"
Prepare all the ingredients needed to make the Armenian-style Bird's Milk Cake.
Place the butter and sugar in a heavy-bottomed saucepan.
Add honey and place over medium heat. Warm up, stirring, until the sugar dissolves. But don't heat too much.
Break the egg into a bowl and mix thoroughly until smooth. Whisk the eggs into a saucepan in a thin stream. Stir until smooth.
Quench the baking soda with vinegar and add to the saucepan, stir. The mass will begin to foam, as it should be. Remove from heat immediately.
Sift flour into a saucepan through a fine sieve.
Mix thoroughly until a smooth, dense but sticky dough.
Sprinkle flour on the table and lay out the warm dough. There should be five identical parts.
Roll the dough with flour and roll each piece, in turn, into a thin rectangle.
Turn the baking sheet upside down and dust the outer bottom with flour. Using a rolling pin, transfer the dough to a baking sheet and place on the floured bottom.
Place in a hot oven and bake the crust for 4-5 minutes, until golden brown.
Remove the crust from the baking sheet and immediately cut it according to the stencil until it is soft. After cooling, it will become hard and brittle. Bake and trim all parts of the dough, cool.
For cream, sift flour into a saucepan and add sugar, stir.
Pour in milk and mix well until smooth.
Put on medium heat and cook, stirring all the time, until thickened and the first signs of a boil.
Remove from heat and place the film joint to joint so that no crust forms when it cools. Leave to cool completely.
Remove the foil, add soft butter and beat until fluffy and fluffy.
Spread four ready-made cakes with cream and lay them on top of each other.
Place the last cake on top. It is not necessary to coat it, it will be watered with glaze.
For icing, put sugar and cocoa powder in a saucepan, stir.
Add milk to them, stir and put on low heat. Cook until smooth.
Add butter to the chocolate mass, stir and cook until smooth. But do not overexpose, the glaze may delaminate.
Remove from heat and cool for 10 minutes.
Pour the icing over the cake and smooth. Refrigerate for 12 hours to harden the frosting and soak and soften the cake. Then cut the dessert into pieces and serve.
Enjoy your meal!