Cake "Chocolate Bird Milk" - A Step By Step Recipe With A Photo

Table of contents:

Cake "Chocolate Bird Milk" - A Step By Step Recipe With A Photo
Cake "Chocolate Bird Milk" - A Step By Step Recipe With A Photo

Video: Cake "Chocolate Bird Milk" - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: Bird's Milk Cake Recipe - Most Popular Russian Cake 2023, January
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Cooking description:

This cake will decorate any festive table and will delight you. It is prepared on the basis of agar-agar and cannot be replaced with gelatin. It is necessary to use a split form with a diameter of 18-20 centimeters. I have a shape of 24 centimeters, so the soufflé layer is lower, but this does not affect the taste.

Purpose: At the festive table

Main Ingredient: Flour / Chocolate / Agar Agar

Dish: Baking / Cakes / Bird's Milk / Sweet

Ingredients:

  • Chicken eggs - 2 Pieces
  • Sugar - 375 grams (75 grams - in a biscuit, 300 grams - in a soufflé)
  • Flour - 40 Grams (+ for the form)
  • Cocoa powder - 40 grams (20 grams - in a biscuit, 20 grams - in a soufflé)
  • Agar-agar - 8 Grams
  • Water - 140 Grams
  • Egg whites - 2 Pieces
  • Butter - 240 grams (200 grams - in soufflé, 40 grams - in glaze)
  • Condensed milk - 100 grams
  • Bitter chocolate - 180 grams (100 grams - in soufflé, 80 grams - in glaze)
  • Vanillin - To taste

Servings: 12

How to make "Chocolate Bird's Milk Cake"

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Cake

Prepare all the ingredients needed to make the Chocolate Bird's Milk Cake. Turn on the oven to preheat to 180 degrees.

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Cake

Break two eggs into a bowl and add 75 grams of sugar. Whisk everything until fluffy, light. This will take about 6-8 minutes.

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Cake

Pour flour into a bowl, add half of the cocoa, stir.

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Sift the flour mixture through a fine sieve into a bowl of beaten eggs. Using movements from bottom to top, gently mix the mass until a homogeneous dough.

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Cake

Grease a baking dish with vegetable oil and sprinkle with flour. Pour the dough into a mold and flatten.

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Place the pan in a hot oven and bake the sponge cake for 15-20 minutes until tender. Remove from oven, remove biscuit and place on wire shelf. Cool completely.

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Pour water into a saucepan and add agar-agar, leave it for 40 minutes.

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Add vanillin to soft butter and beat until fluffy.

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Pour in the condensed milk and whisk into a fluffy mass.

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Sift the cocoa into the whipped butter through a fine sieve.

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Melt 100 grams of chocolate in a water bath and add to the cocoa butter.

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Whisk everything until smooth and fluffy cream.

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Put the swollen agar agar on medium heat and bring to a boil. Add 300 grams of sugar and stir. Bring to a boil and simmer over medium heat for 4 minutes. If there is a culinary thermometer, then the boiling point should be 110-112 degrees. Remove from heat and let cool slightly.

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Pour two egg whites into a clean, cold bowl, add a pinch of salt and beat until stiff.

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While whisking, add the agar syrup in small portions. Whisk until fluffy.

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Whisk in portions of the chocolate cream. Beat until smooth and fluffy.

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Line a tray or flat plate with baking paper. Put a ring from a split form, without a bottom, lay out a biscuit. Transfer the chocolate soufflé to the biscuit and smooth the surface. Refrigerate for 3 hours, until solid.

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Break the remaining chocolate into a bowl and add the remaining butter. Melt and stir until smooth. Do not overheat or the chocolate coating will flake off.

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Remove the cake from the refrigerator and cover it completely with chocolate icing.

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Decorate the cake as you like, I sprinkled the nuts in a spiral. Refrigerate dessert for 2 hours. Our Chocolate Bird's Milk cake is ready.

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Enjoy your tea!

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