Wikipedia gives dessert "bird's milk" very muchshort definition: "confectionery based on souffle, usually produced in the form of cake or sweets." And indeed, under this name, a huge number of cakes are manufactured or baked at home, the recipes of which are strikingly different.
But there is an ancestor of all these delicacies, a 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 Mosrestorantrest plant, which at that time consisted of thirty large enterprises.
A detailed description of the preparation of dessert can befound 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, which have the appropriate name, are sold everywhere.
Classic recipe for pie "bird's milk"includes a lot of subtle details (food, temperature, time), which is 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 cake "bird's milk" are still lining up behind him.
Attempts to master the making of the bird cakemilk "at home gave birth to numerous desserts with a similar name. Many of them are magnificent (although they are different 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:
Ingredients for the cake - the basis:
Ingredients for glaze:
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.
The shape (diameter 26 cm) is covered with bakingpaper, 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 should be heated until the grains are completely dissolved, but do not bring to a boil. Allow to cool.
Separate the proteins from the yolks. To the yolks, add 150 grams of sugar, grind. We add milk and flour and mix everything thoroughly. We put the mass on 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). Lower the left 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 andcocoa 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.