The simplest and fastest recipe for bird's milk cake (with video). Cake “Bird's milk” at home, step-by-step recipe with photos

Recipes for making Bird's milk cake with egg whites, semolina porridge and chocolate.

Bird's milk cake is a very tender, tasty and low-calorie dessert. For the New Year, many housewives will want to please their guests with this dessert. It is quite simple to prepare, following the basic rules.

Bird's milk cake according to GOST, classic: step-by-step recipe with photos

This delicacy is prepared in several stages. You need to make the filling and crust. According to the recipe, the base is made from cake dough.

Products for the base:

50 g ground cocoa beans
180 g butter 72% fat
Baking powder
3 eggs
370 g sugar
260 g flour

Soufflé ingredients:

6 proteins
Pack of gelatin (25 g)
110 g granulated sugar
120 g butter
160 g condensed milk
On the tip of a knife, citric acid

Recipe:

Prepare the base. To do this, average all the components of the base. Please note that the oil must be soft.
Pour the mixture into the mold and bake at 220°C for 20 minutes. Leave to cool and divide into three parts crosswise.
Soak the gelatin using cold water. Heat and stir, add sugar. Stir with a spoon until the sugar crystals and gelatin dissolve.
Turn the whites into fluffy foam. In a separate bowl, beat condensed milk with butter, it should be soft.
Combine the whites with the gelatin mass. Add the creamy milk mixture and beat again. The mass will settle a little, but that’s how it should be.
Place the base at the bottom of the container and the soufflé on top of it. Cut one part into cubes and place on top of the white pasta.
Cover the mixture with the last cake layer and press down slightly. Place the product in the cold for 5 hours.

Cake according to GOST

Bird's milk jelly cake without baking step by step, with soufflé recipe

This is a great dessert for a children's party, which is perfect in the summer heat.

Ingredients:

Liter of sour cream
510 ml whole milk
45 g gelatin
225 g granulated sugar
One chocolate bar

Recipe:

Pour gelatin into milk. Place the mixture on the fire and dissolve the crystals.
Turn fermented milk product with sugar into fluffy foam. Pour in the remaining milk and use the mixer again.
Add gelatin and average. Divide the pasta in half. Add one dark chocolate bar to the first one. Add vanilla to the second part.
Pour half of the chocolate paste into the mold. Place on the balcony for 1-2 hours
Pour in half of the white mixture. Do the same with the rest of the parts. As a result, you will have a four-layer dessert.
To remove it from the mold, dip the bowl in hot water and invert it.

Bird's milk cake with semolina porridge: recipe

This is an economical dessert option. Instead of proteins, the filling is made from semolina porridge. The taste of the porridge is not felt, so none of the guests will guess what the cream is made of.

Products for cream:

520 ml full fat milk
3 tablespoons semolina
1 lemon
280 g butter
215 g granulated sugar

Test components:

3 chicken eggs
Soda with vinegar
130 g butter
215 g granulated sugar
180 g wheat flour
30 g ground cocoa beans

Recipe:

Combine all base ingredients except cocoa. When the mixture is ready, divide it into 2 parts and add cocoa to one. Bake two cakes separately and cut each one into 2 pieces crosswise.
While you bake the cakes, prepare the cream. Cook semolina porridge from sugar, milk and cereal. Let it cool a little. Add the oil, it should be soft, and the ground lemon along with the peel.
Place the substance in the refrigerator for 40 minutes. During this time it will thicken a little. Grease each layer with mixture and assemble the cake. You can pour melted chocolate over the finished dessert.

Bird's milk cake recipe with lemon

It is made with egg whites and lemon, which adds a piquant flavor to the dish.

Products for the base:

3 chicken eggs
210 g granulated sugar
160 g butter without vegetable fat
175 g wheat flour
Soda with vinegar

Ingredients for the cream:

25 g gelatin
210 g butter
215 g granulated sugar
120 g condensed milk
1 lemon

Recipe:

Combine all base ingredients and bake. Let me stand.
In a small bowl, beat 3 egg whites and add sugar and grated citrus with peel and pulp.
Separately, grind the condensed milk with the butter and pour the gelatin into cold water. Set it to heat and dissolve.
Combine the whites with butter and gelatin and beat until smooth. Place the cake in the mold and pour the cream onto it. Refrigerate for 3 hours. You can top the dessert with chocolate

Bird's milk chocolate cake

In this dessert, the filling is prepared with the addition of chocolate.

Ingredients for the cream:

100 g condensed milk
2 squirrels
180 g butter
25 g gelatin
90 g chocolate
30 g ground coco beans
180 g granulated sugar

For the test:

2 eggs
110 g granulated sugar
110 g flour

Recipe:

Prepare a dough from eggs, flour and sugar. It is best to prepare the mass according to the biscuit principle. That is, beat the whites with sugar separately, and then add the yolks and flour. Bake the crust in the oven until golden brown on top.
To prepare the soufflé, beat the egg whites with sugar until stiff peaks form. In a separate bowl with a mixer, beat condensed milk with butter. Melt the chocolate and add it to the butter-milk paste. Add cocoa and continue vigorously averaging.
Add 20 g of chocolate mixture into the egg mixture. Place the soufflé on top of the cooled cake and pour melted chocolate over it. Place in the cold to harden.

Cake Bird's milk on agar-agar: recipe

The dessert recipe differs from the previous ones due to the presence of agar-agar in the composition. It is used instead of gelatin.

Products for cakes:

6 yolks
Glass of granulated sugar
110 g butter
Baking powder

Soufflé ingredients:

6 proteins
420 g granulated sugar
160 g water
110 g each of butter and condensed milk
8-10 g agar-agar

Recipe:

Prepare the dough from the indicated ingredients. Divide the resulting lump into 2 parts and roll out on parchment. Remove the cakes.
To prepare the soufflé, pour water into a container and add sugar. Dissolve the crystals. Turn the whites into an airy mass and gradually pour in the prepared syrup. In a separate bowl, soak the agar-agar and add it to the egg foam.
Turn the butter and condensed milk into bubbles and add small portions to the protein mixture, continuing to beat.
Place half of the filling on one part and cover with the second part of the dough. Place the remaining filling and pour chocolate over the top of the dessert.

This dessert is made from sponge cakes and frosting. It turns out to be a very tasty sweet.

Products for the test:

4 eggs
Glass of granulated sugar
A glass of flour

Soufflé ingredients:

2 eggs
25 g gelatin
120 g granulated sugar

Ingredients for glaze:

2 spoons cocoa powder
110 ml whole milk
120 g butter
120 g granulated sugar
Spoon of wheat flour

Recipe:

Combine the ingredients for the base and bake the sponge cake. Leave it until it cools completely. It is advisable to prepare it in advance so that the cakes become a little stale.
For the soufflé, beat two eggs with sugar and add gelatin dissolved in water in a thin stream.
Cut the cake in half and soak each part with strong tea. Place the base in a container lined with foil. Spread the soufflé over the base and cover with the second cake layer. Discard the remaining soufflé.
To prepare the glaze, fry the flour in butter and pour in the milk in a thin stream until thickened. Add sugar and ground cocoa beans. Boil for 2-3 minutes. Pour the cooled chocolate mixture over the dessert and refrigerate for 2-4 hours.

Bird's milk sponge cake with crust and glaze recipe

Bird's milk cake with boiled condensed milk

This is an alternative to traditional cake. A very interesting recipe.

Soufflé ingredients:

410 g boiled condensed milk
Glass of sour cream
2 squirrels
25 g gelatin

Recipe:

To speed up the preparation of the cake, purchase a ready-made sponge cake.
In a bowl, soak the gelatin in water, it should be cold. Dissolve gradually while heating.
Beat the whites to stiff peaks and pour in the gelatin in a thin stream. Beat sour cream with condensed milk. Pour in the whites and beat again. The caramel is very sweet, no additional sweetening is needed.
Pour the soufflé mixture into the container. Refrigerate for 5 hours. You can decorate with fruit or chocolate.

On the Dukan diet, you are allowed to consume only protein foods and vegetables. But with the right selection of products, you can even bake a cake.

For the test:

2 tablespoons finely ground oat bran
Sugar substitute
2 yolks
Baking powder

For the soufflé:

25 g gelatin
2 squirrels
Sugar substitute

Recipe:

Combine the dough ingredients and bake the crust.
Soak the gelatin and dissolve it in the microwave. Beat the egg whites with a sugar substitute and add gelatin.
Pour the soufflé onto the cake after placing it in the mold. Let stand in the cold for 3 hours.

Diet bird's milk cake according to Dukan

Bird's milk cake recipe in a slow cooker

The multicooker is an assistant to the modern housewife. With its help you can bake sponge cakes and prepare a delicious cake.

Products for the test:

4 eggs
Glass of granulated sugar
240 g wheat flour

For the soufflé:

110 g each of condensed milk and butter
2 eggs
115 g granulated sugar
25 g gelatin

Recipe:

Prepare a dough from the indicated ingredients. After this, grease the mold with oil and pour in the dough. Bake on the Baking setting for 60 minutes. After the time has expired, do not open the lid for another 10 minutes so that the base does not fall off.
Soak the gelatin in water and then dissolve over low heat. Turn the eggs with sugar into a fluffy foam and add gelatin.
Mix butter with condensed milk. Add in small portions to the protein mixture.
Pour the soufflé onto the crust, after placing it in a springform pan. Refrigerate for 20 minutes.

Shape and decoration of the Bird's milk cake: photo

Cake decorations Bird's milk can be different. Chocolate glaze, protein or butter cream are often used as decoration. The shape of the cake can also be different. These are multi-tiered desserts or simple heart-shaped cakes. Mastic is often used, but this is a rather painstaking task. And not everyone likes the taste of such decor. Cake shape and decoration

“Bird's milk” is a delicious chocolate treat that has come down to us from Soviet times and today anyone can make it at home.

Let's look a little into the history of the creation of the confectionery product. Few people know, but its history began with sweets, and later another dessert of the same name appeared, cake. Actually, Bird's Milk candies began to be produced in Poland. To be more precise, the recipe for this product was invented by the owner of the confectionery factory, Jan Wedel, who returned full of impressions from his trip to France. Of course, the candy recipe initially had a somewhat unusual and unusual taste. They were produced filled with marshmallows (candies similar in taste to marshmallows).

In Russia, “Bird's Milk” appeared by order of the Minister of Food Industry. Returning from Czechoslovakia, where he tasted this miracle, the minister gathered the best workers of the Rot Front factory, treated them to a delicacy, and gave instructions to do the same, and obliged them to produce them at the factory. From that day on, the mass production of Bird's Milk sweets began in Russia.

Let's talk about the benefits of confectionery. Since childhood, everyone has been pushing us that the abuse of sweets is harmful to our health, this is true to some extent, but not in our case. Sweets "Bird's milk" are very useful for the human body. Especially useful for those who do not have enough proteins, animal fats, vitamins and mineral components in their bodies. And the coumarin contained in sweets is a catalyst for reducing blood clotting, which prevents the formation of blood clots. Perhaps the only disadvantage of these sweets is their high calorie content. Therefore, people who are especially careful about their figure should not abuse them.

Well, now, having considered the pros and cons of this dessert, I propose to go directly to the recipes and methods of preparing this delicacy, with the wonderful name “Bird's milk” at home! You won't believe how easy it is to make this amazing treat!

Our grandmothers used this recipe to prepare this dessert.

Required:

At least 1 cup of wheat flour (highest grade);
Medium glass of sugar (for cream), 11 glasses of sugar (for dough);
About 3 tablespoons of sugar (tablespoons) will be needed for the glaze;
Also, you will need a briquette of butter, weighing 150 grams, needed for the dough), as well as at least 300 grams of butter, which is required for the cream;
2 medium glasses of milk;
3 chicken eggs, as well as a teaspoon of slaked soda, at least 3 tablespoons of semolina, 3 teaspoons of cocoa needed for the dough, and at least 2 tablespoons of cocoa (for glaze); also sour cream - at least 2 tablespoons, half a lemon.

Cooking process:

Step 1. Melt the butter a little, cool and grind it with sugar. After this, add the eggs and beat the resulting mixture with a mixer. Add soda with two tablespoons of water (with the addition of vinegar), mixing everything thoroughly. Add flour to the resulting mass, stirring a little.
Step 2. You need to divide the dough into two equal parts. Add cocoa to one of the parts. Grease a baking pan with oil and sprinkle it with flour. Bake 2 cakes in an oven preheated to 200 degrees. Each cake is baked for approximately 10-12 minutes. We wait for the cakes to cool and grease them with cream.

We prepare the cream at home like this: Prepare the semolina porridge and let it cool. Grind the lemon on a fine grater and add to the porridge. Grind the butter with sugar, which should melt a little, and also add to the porridge. Beat the cream with a mixer.

For the glaze, you need to mix sour cream, cocoa and sugar, then mix the mixture we got and put it on the fire. Stir the mixture until it boils completely, add a spoonful of butter and let the glaze boil.

Cut the cakes in half. We alternate white and chocolate layers, generously coat them with cream. There is no need to grease the top cake with cream. Pour glaze over the cake and put it in the refrigerator for a couple of hours. The cake is ready! Enjoy this sweetness!

"Bird's Milk" Classic

You will need: 3 bags of gelatin, half a glass of milk, the same amount of granulated sugar, also 450 ml of sour cream, as well as 500 grams of whipped cream; 5 tablespoons of cocoa (tablespoons), a glass of water.

Preparation: in a small saucepan, mix milk with gelatin (2 sachets), leaving one for glaze. Place the resulting mixture on the fire, whisking it slowly. Do not bring it to a boil, and immediately after steam appears, remove the pan from the heat. Next, beat a glass of sugar with sour cream and whipped cream until smooth. Then gradually add heated milk with gelatin. Place this mixture in a pre-prepared bowl (preferably greased with oil). Flatten it and put it in the refrigerator to cool.

To prepare the glaze, we take cocoa, a little sugar, and a packet of gelatin. Add a glass of water and a little milk to them. Whisk and set to warm up on the fire, while stirring the mixture. Bring to a boil and cool to room temperature. Remove the frozen mass from the refrigerator and evenly distribute the resulting glaze over it. Place the prepared pan in the refrigerator again for at least 5 hours. Your delicious dessert is ready!

"Traditional delicacy"

For the biscuit we will need: Flour - 150 grams, the same amount of sugar and 4 chicken eggs.
For the souffle you need (in approximate concentrations, which vary depending on taste): 300 grams of sugar, 200 grams of butter, 300 grams of sugar, a tablespoon of flour, a bag of gelatin weighing 30 grams, and a dozen eggs.

The preparation process is simple - gelatin needs to be poured into 150 ml of cold and, importantly, boiled water. Leave for an hour before starting to prepare the biscuit. To do this, beat the eggs with sugar, then add flour and mix the resulting mixture thoroughly. Place the dough in the oven, preferably preheated to 180 degrees, for an average of 25 minutes.

Let's prepare the soufflé. To do this, you need to separate the whites from the yolks. Add milk and mix as thoroughly as possible. Add flour and put on fire in a water bath. Heat until the mixture thickens and cool. Next, you need to add butter, after which we give it a whipped shape with a mixer. Place the infused gelatin on the fire until the grains are completely dissolved in it. The whites should be beaten with a pinch of salt. Add gelatin to them. Mix the whites with the yolks and put them in the refrigerator. We cut the baked biscuit into the cake layer. We put one sponge cake on the bottom, put the resulting soufflé on it, and put the 2nd sponge cake on top. Spread the top layer with chocolate glaze. It's very easy to do! You just need to mix a glass of milk with 4 tablespoons of cocoa and three tablespoons of sugar, add 30 grams of gelatin, and heat in a water bath.

The cake is almost ready! All that remains is to put it in the refrigerator for 6-8 hours. That's it, the delicious delicacy is ready!

By the way, as for the soufflé, to prepare it, you don’t have to make it according to the generally accepted recipe! You can experiment! Don't be afraid to do it! After all, you can consider several options for preparing the soufflé, for example, you can use vanilla or chocolate. In addition, do not forget about decoration - it can be various berries, chocolate or, for example, caramel. It can also be based on different products, it all depends on your taste and desire to cook. It can be cream, whites or cottage cheese, anything!

Candy "Bird's milk" at home

Required: One tablespoon of gelatin, 2 medium glasses of any juice (you can even use compote), a liter of pasteurized milk, 1 chocolate bar and 2 tablespoons of sour cream.

Preparation: Pour juice over gelatin for about an hour and let it brew. We put the resulting mass on the fire, but do not let this mass boil. Cool it a little, gradually add milk there, beat everything with a mixer. Pour everything into the mold and put it in the refrigerator for a couple of hours until the mass hardens. After the resulting mixture has hardened, remove it from the refrigerator and cut it into small pieces. For the glaze, melt the chocolate with two tablespoons of sour cream. After the chocolate has melted, pour one side of the candies and put them in the refrigerator to harden, then take them out and pour the other side of the candies, and put them in the refrigerator again. Sweets are ready “Bird's milk”! What does it say "Bon Appetite!"

“Bird's milk” made from soft curd cheese

Required: curd cheese (the cheese must be unsalted) - 1/2 kilogram, a glass of heavy cream (at least 35 percent fat!), and at least ten tablespoons of sugar; 1 sachet of gelatin, preferably instant.

Method of preparation: Whip the cream into a thick foam, gradually add sugar. Soak the gelatin. Using a mixer, mix cream and curd cheese. The dissolved gelatin must be added to the resulting curd-cream mass. Place the resulting mixture in a suitable container and put it in the refrigerator to harden. After the mass has hardened, cover it with chocolate glaze. (see above for methods of preparing chocolate glaze). We put the resulting deliciousness in the refrigerator for several hours.

The unusual dessert “Bird's Milk” is ready!

In this article, we looked at how you can, so to speak, create “Bird's Milk” at home, as well as many ways and types of tips! We talked about its benefits and harms, looked into its history, and saw various options for preparing this dessert.

We learned that the proportions and components of this confectionery product are radically different! And 10 whole eggs, and a glass of milk, semolina, and all this is proudly called “bird's milk.”

The choice of the most suitable recipe is yours! Bon appetit!

Bird's milk is rightfully considered the world's dessert. The airy delicacy has gained wide popularity in many countries, and the cake recipe has spread throughout almost the entire world. Many housewives are exploring the culinary niche, so they are interested in the question: “How to make dessert on your own?” Experienced craftsmen have developed several basic recipes that are also the most delicious. Let's consider them in order, highlighting the main aspects.

Poultry milk according to GOST

The main feature of this recipe is considered to be that the cake is prepared on the basis of agar-agar. The component is an extract from algae, it is widely used in medicine. As a rule, it is not possible to purchase agar-agar in regular stores, so you should contact a pharmacy.

Many people try to replace this ingredient with edible gelatin, but then the mark “according to GOST” disappears. The taste and consistency of the finished product are lost, the cake hardens in the refrigerator longer than expected. Don’t save your energy; it’s better to buy agar-agar right away. Let's look at the step-by-step recipe.

Required Ingredients

wheat flour - 155 gr.
vanilla sugar - 20 gr.
agar-agar (algae extract) - 20 gr.
powdered sugar - 55 gr.
butter - 315 gr.
condensed milk - 110 gr.
granulated sugar - 445 gr.
chicken protein - 2 pcs.
chicken egg (whole) - 1 pc.
citric acid - 5 gr.
chocolate (preferably black) - 110 gr.

Prepare a deep container, pour agar-agar into it, pour 145 ml of algae. filtered water at room temperature. Remove the butter from the refrigerator, let it soften naturally, cut 55 grams from it.
Then beat it with a mixer, simultaneously adding vanillin and powdered sugar. Add a whole chicken egg to the resulting mixture and beat again. The mixture should rise by 2 times.
Sift the flour to loosen the mixture a little. Start slowly adding it to the cream mixture while stirring with a fork. If lumps appear, crush them on the edge of the dish. As a result, you should get a thick dough that lends itself well to kneading.
Prepare a baking dish, you can use a baking sheet. Cover it with paper or grease it with vegetable oil (not recommended). Roll out the resulting dough into a thin layer, turn on the oven and preheat it to a temperature of 200 degrees.
Place the pan in the preheated oven and bake at the indicated temperature for 10 minutes. After baking, trim the cake with a knife, giving it even edges. Pour condensed milk into a bowl, melt 210 g. butter at room temperature. Mix the ingredients, beat them with a mixer.
Pour the mixture of water and agar-agar into an enamel pan, place on the stove and turn on the heat to low. Stir the mixture until the first bubbles appear, add granulated sugar and bring it until the granules are completely dissolved (about 5 minutes). Make sure that the mixture does not stick to the edges of the dish.
To check the readiness of sugar and agar-agar, after the foam appears, dip a spoon into the mixture, then remove it. You will see that the composition follows the cutlery. It is at this moment that the mass can be removed from the heat.
In a separate deep container, beat the egg whites, as a result you should get a dense thick foam. Add citric acid and repeat the manipulations. Start pouring in the agar-agar-based syrup in a thin stream, beat the mixture with a mixer. It will increase in size greatly.
Now add the cream made from butter and condensed milk and mix. The contents of the bowl will acquire a yellowish tint and a liquid consistency. Immediately pour the prepared mixture onto the crust and place in the freezer for a quarter of an hour.
Melt the remaining butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth to form a thick cream. Remove the cake from the freezer and fill it with chocolate frosting. Let it harden again for a quarter of an hour.
After the specified time has passed, cut the dessert into triangular or square pieces. Serve with tea or coffee. If desired, you can draw a pattern on the surface of the glaze using the remaining cream.

Bird's milk: classic recipe

The classic cooking technology is loved by many housewives for its low calorie content. For 100 gr. the product accounts for about 93 Kcal, this fact cannot but rejoice.

Korzh:

egg - 3 pcs.
baking powder for dough - 10 gr.
vanilla sugar - 14 gr.
sugar or substitute - to taste
corn starch - 35 gr.

Souffle:

chicken protein - 4 pcs.
gelatin - 10 gr.
milk (fat content 3.2%) - 310 ml.
granulated sugar - to taste
citric acid - 3 gr.

Glaze:

cocoa powder - 30 gr.
drinking water - 65 gr.
sour cream (fat content 15%) - 55 gr.
gelatin - 5 gr.
sweetener - to taste

The preparation of poultry milk begins with the crust. Separate the whites first and place them in the refrigerator for 20 minutes. Then beat the ingredients with a mixer to form a dense, thick foam. Add salt on the tip of a knife.
Egg yolks do not need to be refrigerated; mix them with cornstarch, baking powder (can be replaced with slaked soda), sugar substitute and vanilla. Combine this mixture with the previous one.
Line a baking tray with baking paper and pour the crust mixture into it. Preheat the oven to 180-190 degrees, place the baking sheet inside, bake the dough for about a quarter of an hour.
Start preparing the soufflé. Pour milk into a deep container, add gelatin, place the pan on the stove. Set the power to medium and wait until the first bubbles appear. Stir the mixture constantly to prevent it from burning.
After boiling, simmer the mixture for another 1 minute, then turn off the burner. Beat the chicken whites after mixing them with salt. Add citric acid and bring to a thick foam.
Cool the milk mixture to 65 degrees. Start pouring it in a thin stream into the whipped whites, stirring at the same time. Place the prepared mixture onto the cooled crust, level it out and refrigerate until completely hardened.
When the base is ready, you can start making the glaze. Dissolve gelatin in water according to instructions, heat on the stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
Stir the glaze until smooth, cool. Remove the cake from the refrigerator and pour the frosting over it. Place the dessert in the refrigerator again and wait until it hardens (3 hours). Cut into pieces and consume with tea or coffee.

Bird's milk with cocoa

gelatin - 55 gr.
cottage cheese (fat content from 15%) - 325 gr.
whole milk - 270 ml.
cocoa powder - 80 gr.
sour cream 20% fat - 440 gr.
cream - 50 gr.
granulated sugar - 325 gr.

Bird's milk with cocoa is formed from two parts - a black and a white base. First prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
Add 20 gr. gelatin, mix, pour into an enamel pan. Place the dishes on the fire, stir, and bring until the granules are completely dissolved. When the mixture becomes homogeneous, pour it into the mold and leave for half an hour to infuse.
Proceed to form the white layer. Pour milk over the remaining gelatin and leave for a quarter of an hour until completely dissolved. At this time, prepare a kitchen sieve and rub the cottage cheese through it.
Mix cottage cheese with sour cream, pour in heavy cream, add granulated sugar. Grind the mixture to a paste-like consistency, beat with a mixer until fairly thick (about 5 minutes).
Place the dissolved gelatin on the stove and bring until the first bubbles appear. Mix with the milk mixture and beat again with a mixer. Leave at room temperature for 1 hour, then transfer to the refrigerator for 15 minutes.
Pour the finished white mass over the chocolate layer and let it harden in the refrigerator for 3 hours. After the expiration date, cut the cake into portions and serve with tea or coffee.

Korzh:

margarine - 245 gr.
vanilla sugar - 12 gr.
chicken egg - 6 pcs.
baking powder - 10 gr.
granulated sugar - 410 gr.
wheat flour - 410 gr.

Cream:

milk - 425 ml.
butter - 310 gr.
sugar - 310 gr.
semolina - 40 gr.
lemon - 2 pcs.

Glaze:

sour cream or cream (fat content from 20%) - 60 ml.
granulated sugar - 85 gr.
vegetable oil - 30 ml.
cocoa powder - 25 gr.

Place margarine in an enamel pan, melt in a water bath, cool. Add granulated sugar and mix, beat with a mixer until the crystals are completely dissolved.
Beat the eggs, add flour, baking powder, and knead the mixture until elastic. Divide the dough into 2 parts to bake cakes from them later.
Preheat the oven to 180 degrees. Take 2 baking sheets, line them with paper or grease them with sunflower oil. Roll out both sections of dough and bake for a quarter of an hour.
Semolina should be ground in a coffee grinder or blender until it becomes powdery. Pour the milk into an enamel pan, bring to a boil, slowly add the semolina and stir.
Cook the cereal for about 5 minutes, collect the mixture from the walls. After the specified period has passed, turn off the burner and let the porridge brew for about 10 minutes.
Wash the lemons, cut into pieces and remove the seeds. Grind with a blender until mushy. Melt the butter in the microwave or in a water bath, grind with granulated sugar, mix with cooled semolina porridge and chopped lemons.
Beat the resulting mass with a mixer to eliminate lumps. Place in the refrigerator for 40 minutes and begin preparing the glaze. Pour granulated sugar, sour cream and cocoa powder into a saucepan and heat until thick.
Add butter to the mixture and mix thoroughly. Take the first cake layer, spread it with a large amount of cream, cover with the second cake layer. Pour glaze over the cake and refrigerate until set. If possible, leave the dessert overnight to soak.

Bird's milk is a type of dessert that can be easily prepared at home. By and large, the delicacy is made by hardening; only the crust is prepared in the oven. Consider a recipe according to GOST or classical technology. Make a cake based on cottage cheese, semolina or cocoa. Observe the proportions; do not start cutting the dessert until it has completely hardened.

Video: bird's milk cake

Preparation of the base:
Cream butter at room temperature with sugar
add yolks, vanilla sugar, soda and flour, mix everything with a mixer.

* if the dough is too thick, add a little milk or a whole egg or mineral water with gas
In general, the dough should be very viscous and the cake should not rise much.

Line the pan with baking paper and add the mixture.
Bake in a preheated oven for up to 170 minutes, 15-20 until done.
Cool and cut in half.

Preparation of cream:
* prepare the cream in a large 5 liter container, because... it increases in volume greatly and it is not convenient to beat in a small one)

Soak gelatin in 1/2 tbsp. cold water for 30 minutes.
In the meantime, beat the butter and condensed milk separately until smooth and creamy and leave aside (preferably in the refrigerator)
Add half sugar and half to water with swollen gelatin.
citric acid (see cream composition).
Heat until sugar and gelatin dissolve. DO NOT BOIL!
Beat the egg whites with the remaining citric acid until they form a stable foam.
adding the remaining sugar in three additions
and carefully pour in the hot sugar-gelatin solution,
At the end I add vanilla sugar.
I gradually add the mixture of whipped egg whites and sugar-gelatin solution into the creamy condensed milk mixture, whisking all the time.

Cake assembly:
Place the bottom cake in a mold with removable sides; you can soak it if desired.
sugar or fruit syrup.
Pour the cream and place the second cake layer on top, slightly pressing it inward.
Place in the refrigerator to harden.
Fill the frozen cake with chocolate icing and decorate as desired

For the glaze:
Break the chocolate into a saucepan, add cream and butter, melt everything
over low heat until smooth.
The glaze is considered ready if a drop of it poured onto a porcelain saucer does not spread. Pour the finished glaze immediately onto the surface of the cake, quickly level it and smooth it with a knife.

Explanations

It’s better to take store-bought glaze (it goes on smoother and doesn’t melt the cream)

I cut the sponge cake into 2 parts, soak it in a thin layer of syrup and any cream, then put a ring mold, it should fit very tightly to the sponge cake. Then I pour the soufflé (it is liquid) and into the refrigerator

(it all depends on the gelatin, sometimes it hardens in 30-40 minutes, and sometimes in 2-3 hours, if you are not sure about the properties of gelatin, leave it to harden for a longer period) You can check whether it has hardened or not with a knife, remove the ring and decorate, only after complete hardening

Heat the glaze, take out the cake, remove the mold and pour out the glaze and quickly smooth it out with a wide brush or knife or spatula, don’t forget about the sides.
If you want to put a soufflé between the cake layers, then saturate the first cake layer, then the mold, then the soufflé and in the refrigerator, when it hardens, put the second cake layer, soak it in syrup and then glaze.
The recipe states that the cake is placed on a soufflé that has not hardened and pressed down - I DO NOT ADVICE, then the soufflé settles and is not so airy.

Bird's milk is a delicate soufflé that is used to make various cakes, pastries and especially sweets. But today I will offer you a regular recipe for bird’s milk, and decide for yourself how to use it. The most important and valuable thing for me is that no cream is required to prepare this sweetness. This means that all products are available and their cost is relatively low. The bird's milk that we will prepare at home today is very sweet and holds its shape perfectly. Also present in this sweetness are bubbles, which are an integral part of “milk”. I would dare to give a couple of recommendations before describing the recipe itself: if you are cooking, use 7-10 eggs and double or triple the amount of other ingredients. Gelatin is necessary “for desserts” (odorless and tasteless), and also, the oil must be real and proven. No margarine! Then, simply excellent results await you.

Recipe No. 1

Ingredients:

chicken proteins – 3 pcs (large)
granulated sugar - 3 tbsp.
gelatin – 7-10 g
condensed milk – 150 g
butter – 70 g
vanillin - a pinch
salt - a pinch

number of servings – 4 pcs

How to prepare bird's milk with condensed milk:

Pour gelatin with a small amount of water - about 50 ml.

Beat butter with condensed milk. We will need this mass later, but it is better to take care of its preparation in advance. Use oil only at room temperature, but not heated in a microwave oven.

The whites need to be beaten with a pinch of salt, this will significantly speed up the process. After that, add 2 tablespoons of granulated sugar in 3 additions. Approximately 5-7 minutes of whipping will be enough, be guided by the peaks, they should be stable and keep their shape.

Melt gelatin over low heat with 1 tbsp. Sahara. Under no circumstances let the mixture boil. Afterwards, pour into the protein mass, constantly whisking.

Add the creamy mass, prepared in advance in the second step, to the protein-gelatin mass, continue whisking, and we get real bird’s milk; but for now, in liquid form.

Afterwards, use the soufflé in any way you like. I poured it into small molds, you can use one large mold. But the main thing is to put the workpiece in the refrigerator for an hour until it hardens completely.

Bird's milk is ready for consumption. Bon appetit!!!

Recipe No. 2

It is not necessary to buy Bird's Milk sweets in the store, since they are easy to prepare at home. Only at home they will turn out fresh, do not contain unnecessary chemical additives, and we know perfectly well what will be included in their composition. These sweets are based on egg cream and gelatin. There are recipes for candies based only on proteins, but agar-agar is used as thickeners. I suggest using whites and separately cooked custard on the yolks, and gelatin for thickening. The finished candy mass can also be used to make soufflé cakes. Homemade bird's milk can decorate a holiday table along with cakes and other desserts.

Ingredients:

90 grams of sugar;
2 chicken eggs;
90 grams of butter;
50 ml milk;
20 grams of gelatin;
1 tbsp. spoon of starch;
vanilla to taste;

How to prepare Bird's milk with custard:

First of all, prepare the custard on the yolks.

1. Divide the eggs into whites and yolks. Place the yolks in a separate container, add granulated sugar (50 grams) and grind into a homogeneous mass until the sugar particles dissolve. You can also use a mixer to beat the yolks.

2. Pour starch with a small amount of water and stir. Transfer to a container with yolks and sugar.

3. Now pour milk into the mixture and stir until smooth.

4. Place the bowl with the mixture over low heat or, better yet, in a water bath and cook, stirring constantly, until the cream thickens.

5. Remove the container from the heat, cool slightly and add the butter. Mix the cream with a spoon or beat with a mixer.

The first part of the soufflé is ready.

6. Prepare gelatin. To do this, fill it with 2 tablespoons of water and leave until it swells for 15 minutes. Place the container with gelatin in hot water and heat until the mass becomes liquid.

7. Using a mixer, beat the whites into a fluffy foam, add the remaining sugar and continue beating until stable.

8. Pour the prepared gelatin into the protein mass and also beat to distribute it evenly.

9. Combine the protein cream with custard.

The soufflé mixture is ready.

10. I use a silicone mold to shape the candies. Pour the soufflé into molds and put it in the refrigerator to harden.

To make standard-shaped candies in the form of bars, pour the mixture into a rectangular mold. After hardening, use a sharp knife to cut the candies into rectangular pieces. If silicone molds are not available, you can use plastic cells that fill candy boxes.

11. Remove the frozen candies from the mold and pour chocolate glaze or melted chocolate over the entire surface.

12. To prepare the glaze, place chocolate cubes in a bowl, add a small piece of butter, 1 tablespoon of milk and heat the mixture until a homogeneous glossy glaze forms.

Homemade Bird's milk is ready. Bon appetit!!!