What is it - bird's milk, or the recipe for the cake "bird's milk"

Wikipedia gives the dessert "bird's milk" a very short definition: "pastry based on souffle, usually produced in the form of cake or sweets." And really, under this name, a huge number of cakes are manufactured or baked at home , the recipes of which are strikingly different.

But there is the ancestor of all these delicacies, the cake "bird's milk", created in the confectionery shop of the Moscow restaurant "Prague", authored by Vladimir Guralnik.

This extraordinary cake quickly received recognition, expressed in the readiness of his admirers to stand in kilometer queues at the firm store "Prague" in order to acquire the famous dessert.

The recipe for the cake "bird's milk" was not kept secret. Moreover, in view of the extreme popularity of the delicacy, it was decided to make a cake of "bird's milk" in the confectionery shops of the Mosristorantrest plant, which at that time consisted of thirty large enterprises.

A detailed description of the preparation of dessert can be found in the open press. And numerous analogues, which are a thick layer of egg souffle, fastened on a thin biscuit cake and filled with a layer of chocolate, with the appropriate name, are sold everywhere.

The classic recipe for the cake "bird's milk" includes many fine details (food, temperature, temporary), which are difficult to sustain. Therefore, despite the unprecedented popularity of delicacies, it is only in the "Prague" that queues for those who want to taste real poultry cake still line up behind him.

Recipe for the cake "bird's milk" for home use

Attempts to master the production of the cake "bird's milk" at home gave birth to numerous desserts with a similar name. Many of them are gorgeous (although they differ from their prototype) and rightly bear the proud name of the "proprietary" cake of their mistress. Below is one of them, reminiscent of the original cake.

The recipe for the cake is "bird's milk" on gelatin.

Ingredients for souffle:

• Unsalted butter - 200 grams
• Fresh chicken eggs - 10 pieces
• White sugar - 300 grams
• Milk - 200 ml
• Gelatin food - 30 grams
• Wheat flour - 1 tablespoon

Ingredients for the cake - the basis:

• Chicken eggs - 4 pieces
• Sugar - 150 grams
• Wheat flour - 150 grams

Ingredients for glaze:

• Milk - 4 tablespoons
• Sugar - 4 tablespoons
• Cocoa powder - 2 tablespoons
• Unsalted butter - 50 grams

Preparation:

Pour gelatin with cold water (150 ml) and leave for an hour. While he is swelling, we are preparing a biscuit. Eggs beat up with sugar, add flour, mix thoroughly.

Form (diameter 26 cm) is covered with baking paper, we lubricate it with oil. Pour the dough and place the form in a preheated oven. The temperature is 175-180 ° C, the baking time is 25-30 minutes. We check the readiness with a toothpick.

Now the souffle.

Gelatin is heated until the grain dissolves completely, but does not bring to a boil. Allow to cool.

Separate the proteins from the yolks. To the yolks, add 150 grams of sugar, rub. We add milk and flour and mix everything thoroughly. We put the mass in a water bath, heat it, stirring it all the time, until it thickens. Remove from the fire, cool. Then add the oil (it should be soft) and beat the cream with a mixer.

Whisk the whiskers in a magnificent foam. In a few portions, add sugar without stopping the whipping. Must be a thick, stable foam. Add gelatin, gently stir.

We connect the proteins and yolks.

Biscuit cut into two halves (horizontally). We leave the bottom in the form. Top spread the souffle. Cover the second part of the cake and put in the fridge to let the souffle froze.

Cooking the glaze.

In a small saucepan mix milk, sugar and cocoa powder. Bring to a boil. Then on a small fire boil the mixture for three minutes, constantly stirring intensely. We give it a little cool and introduce oil. We cover the top cake and the sides of the cake with the finished glaze. We decorate with chocolate flakes and tubes of different colors.