Bird's milk cake according to GOST

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   How to make Bird's milk cake according to GOST? Take all the necessary ingredients. Wash the eggs as there may be harmful bacteria on their surface. Break them into a deep bowl and beat with a mixer with sugar until it dissolves, but no more than 5-6 minutes. The egg mass will increase in volume. Gently whisk in the flour and vanilla. The dough should turn out like thick sour cream. You may need less or more flour, focus on the required consistency

2. STEP 2

   

   Pour the finished dough into a baking dish. I have a 20 cm mold. Place in the oven, preheated to 180 degrees for 15 minutes. The time indicated is approximate, be guided by the characteristics of your oven. Cool the finished sponge cake and cut off the top. So that there is a top porous part under the cake.

3. STEP 3

   

   Soak the sponge cake a little with water or sugar syrup. For sugar syrup, dissolve 4 tbsp in 6 tbsp filtered water. sugar.Place the cake into the cake assembly ring. Tighten the ring to the required diameter. Set the cake aside, we'll come back to it later.

4. STEP 4

   

   For the soufflé, first soak the gelatin and let it sit for about 20 minutes to swell.

5. STEP 5

   

   Then separate the whites from the yolks. Beat the whites into a fluffy, stable mass with a mixer for 2-5 minutes.

6. STEP 6

   

   At the same time as beating the whites, put sugar and water on the fire. Bring to a boil and cook to 110 degrees. Of course, it’s better to use a candy thermometer, but if you don’t have one, you can try to determine the temperature yourself. When, while stirring the syrup, it begins to flow from the silicone spatula in strings or clots, then the required temperature has been reached.

7. STEP 7

   

   Then, while constantly whisking, add the syrup to the whites. Continue whisking until the mixture cools slightly. Remove the lush mass, we will return to it in the next steps.

8. STEP 8

   

   Separately, heat the cream until hot and dissolve the gelatin in it. Cool to room temperature.

9. STEP 9

   

   Prepare condensed milk and soft butter. Make sure the butter is soft in advance and remove it from the refrigerator.

10. STEP 10

    

    Add the creamy mass with gelatin, soft butter and condensed milk into the protein mass. Mix everything with a mixer or silicone spatula. Don't be alarmed if the mixture seems runny. Thanks to the gelatin, it will soon begin to thicken.

11. STEP 11

    

    As soon as the mixture begins to thicken, pour it into the prepared biscuit pan. And immediately put the mold in the freezer for about 3 hours. You can, of course, put it in the refrigerator, but in this case it will take longer to harden. And it will be more convenient to fill the frozen cake with chocolate.

12. STEP 12

    

    Remove the frozen cake from the mold using a knife.

13. STEP 13

    

    For the chocolate glaze, pour the broken chocolate with cream and heat until the chocolate melts. Then remove from heat and add butter. Stir until the butter melts. Then cool the chocolate glaze to room temperature. To fill the cake, I make this design so that later I can collect the excess icing. Fill the cake with chocolate and wait for the excess glass to come off the sides. As soon as the chocolate stops dripping, you can remove the cake.

14. STEP 14

    

    Let the chocolate harden in the refrigerator and decorate the cake to your liking. Enjoy your tea!

Comments on the recipe

Ksyunya•♫•

14.08.2023

4.7

The video will make it easier to prepare the popular Bird's Milk cake with gelatin.

Natalia M

14.08.2023

4.8

I really love soufflé cakes, so for my birthday I made a bird’s milk cake according to GOST. I really liked the process, I just had a blast). After reading the recipe, I decided that I would make twice as much soufflé so that the cake would be tall. I baked the sponge cake according to the recipe in a ring with a diameter of 22 cm. It turned out airy, porous, with a pleasant smell of vanilla. After baking, I trimmed the edge and sealed it with a ring. I made the soufflé following the steps and description. Only I took 50 g less sugar. At the end, I mixed in soft butter and condensed milk with a mixer at low speed. I left the decoration for the next day, so I covered the mold with the “milk” mass with film and put it in the refrigerator. In the morning I easily removed the cake from the ring; the soufflé was elastic. She put the cake on a stand, a dish underneath and began pouring icing on it: first the sides, then the top. I immediately decorated the top with marshmallows, chopped chocolate and sprinkles. I put the cake in the refrigerator before serving. I am very pleased with the process and the result! The cake turned out simply gorgeous! It is very tasty! The soufflé is very delicate, but holds its shape perfectly and is easy to cut. It consists of tiny pores, and the taste is creamy, not cloying. Chocolate glaze goes very well with both soufflé and sponge cake. At first it seemed to me that the sponge cake would turn out dry, but this turned out not to be the case. I recommend everyone to make this wonderful cake! Many thanks to the author!

Tatyana-72

14.08.2023

4.9

I watched a program about the creator of this cake, Vladimir Guralnik. They searched for the ideal recipe for six months, and agar-agar was brought specially from the Far East. Insert text In 1980, the Moscow Trust of Restaurants, the Mosrestorantrest Confectionery Factory and the Prague restaurant filed an application to confirm the copyright for the cake. And in 1982, the airy soufflé dipped in chocolate received certificate No. 925285. The “Bird's Milk” cake became the first in the USSR to receive such a document. Soon the recipe was transferred to Soviet enterprises - factory-made Bird's Milk cakes appeared. They were prepared according to a single standard in cities from Vladivostok to Kaliningrad. In 2006, Vladimir Guralnik became a nominee for the “Public Recognition 2006” award and received the award in the “legend” category. In addition to creating the legendary “bird,” over 50 years of work, he developed and introduced into production 35 branded confectionery products.

Milana

14.08.2023

4.9

Julia, finally baked the second “Bird” according to your recipe. Well, sooo delicious! It's simply impossible to tear yourself away! It is difficult to determine which cake tastes better. Thank you very much for the recipes! My photo report:

MarinaDyakova

14.08.2023

4.9

The pie is just super!!!! Everything worked out thanks to a very detailed description!!!! Thank you very much!!!!

Nata

14.08.2023

5

Please tell me the proportions for soaking gelatin?

VictoriaNevgod

14.08.2023

4.8

I made this for Christmas, it tastes really good. True, the question arose: there were grains in the soufflé, where could they have come from? Can you tell me?