Bird's milk cake with gelatin

Step-by-step preparation

Cooking time: 8 hr

1. STEP 1

   

   How to bake Bird's milk cake with gelatin? First make the sponge cake. Prepare food for him.

2. STEP 2

   

   Beat eggs with sugar until fluffy and light. Beat at medium mixer speed. Then air bubbles of the same size are formed in the mass, and it will not fall off during baking. If you beat at high speed, large bubbles will quickly burst and the biscuit will fall off.

3. STEP 3

   

   Pour baking powder into flour, stir. Sift the flour into the egg mixture.

4. STEP 4

   

   Gently mix the flour and eggs using a silicone spatula. In this way, you will retain the maximum amount of air bubbles formed during beating in the dough, and the sponge cake will eventually rise well. Add vegetable oil and boiling water to the dough. Stir.

5. STEP 5

   

   Prepare a baking pan for sponge cake. You can use any one you have. If it is large, the cake will turn out low, if it is small, it will turn out high. I have a baking ring with a diameter of 20 cm. I made the bottom from foil. Grease the bottom of the mold with a small amount of vegetable oil. Do not grease the walls - then the biscuit will not fall off during baking.

6. STEP 6

   

   Bake the sponge cake in an oven preheated to 170°C for 25-30 minutes. It should turn brown. Determine doneness using a toothpick. If you insert it and remove it from the center of the sponge cake and it comes out dry, it is ready. Cool the biscuit and only then remove it from the mold.

7. STEP 7

   

   Next, prepare the cream soufflé. Prepare food for him. Remove the butter from the refrigerator in advance - it should become absolutely soft.

8. STEP 8

   

   First, soak the gelatin in cold, clean water. It should stand for about 20 minutes and swell.

9. STEP 9

   

   Divide the eggs into yolks and whites. do this carefully, one egg at a time. Even a piece of yolk should not get into the whites - they will not whip.

10. STEP 10

    

    Add 100 grams of sugar to the yolks. Beat them until fluffy and light.

11. STEP 11

    

    Add milk and flour to them, beat again.

12. STEP 12

    

    Pour the mixture into a saucepan with a thick bottom. Place it on low heat. Whisk constantly until the mixture thickens. Be careful not to overcook the mixture; the eggs may turn into an omelet. As soon as the mixture begins to thicken, immediately remove it from the heat. If you are not confident in your abilities, cook everything in a water bath. But I think that you will succeed even without it, just don’t forget to stir the eggs all the time. Cool the resulting base.

13. STEP 13

    

    Beat the softened butter until fluffy and, without ceasing to beat, begin adding the custard base to it. Add it one tablespoon at a time, whisking after each. Then the cream will be soft and homogeneous. Add all the base this way.

14. STEP 14

    

    Add the remaining sugar - 100 grams - to the whites and beat them to strong peaks. You need to beat for a long time so that the mixer leaves a clear mark on the whites. After whipping, this trail in the form of peaks should not fall off.

15. STEP 15

    

    Meanwhile, the gelatin absorbed all the water. Place the ladle with it on low heat. Stirring, bring the gelatin to a liquid state, but under no circumstances boil it. When boiled, it will lose its gelling properties.

16. STEP 16

    

    Cool the gelatin slightly and pour it into the whipped egg whites. Beat them again until they form stiff peaks.

17. STEP 17

    

    Continue beating the whites, adding the cream of yolks and butter. And again add it in portions, stirring well after each. You should get a fairly liquid homogeneous mass.

18. STEP 18

    

    Cut the biscuit into two parts. If you baked it in a wide pan, leave it in one layer.

19. STEP 19

    

    It is better to assemble this cake in a springform pan. Place a biscuit on the bottom - whole or half. It is better if it is slightly smaller than the diameter of the mold - then the cake will be beautiful from the side - completely made of soufflé.

20. STEP 20

    

    Fill the biscuit with cream on top. Leave just a little - a fifth - for the top layer. If your cake is not tall, pour out all the cream at once.

21. STEP 21

    

    Place the other half of the sponge cake on top of the cream. Pour the remaining cream on top.

22. STEP 22

    

    Flatten it with a spoon and place it in the refrigerator until completely set.

23. STEP 23

    

    Prepare the glaze. Prepare food for her. Take dark chocolate - it will taste better due to its tartness.

24. STEP 24

    

    Melt the chocolate using any method you like. I heated it in the microwave. It should become liquid.

25. STEP 25

    

    Add butter to it, stir.

26. STEP 26

    

    Pour in hot milk. Stir. The glaze is ready. It should become smooth and uniform.

27. STEP 27

    

    Pour the glaze over the frozen cake and use a spoon to smooth it out. It will not lie absolutely flat, but this has its own charm - it creates a beautiful pattern on top. Place the cake in the refrigerator until the glaze hardens. Release the finished cake from the mold by running a sharp knife between the wall and side of the cake.

Comments on the recipe

pismo3333

24.09.2023

4.6

The Bird's Milk cake turned out very tasty and airy! The cream soufflé is very gentle, not cloying. Chocolate glaze adds a light, pleasant bitterness. This is the best recipe I've ever tried. I will definitely save it to my piggy bank. Thank you very much for the recipe!

Anna

24.09.2023

4.8

We haven’t tried the cake yet, but I think it will be very tasty! I only made my own small changes, I like cocoa glaze better, so I used it instead of chocolate. I liked the recipe and the main thing is that it’s easy for me, I will continue to use it!💐

Maria7881

24.09.2023

4.8

For me, the taste of Bird's Milk is the taste of childhood. On holidays, my grandmother would bring me Bird's Milk sweets in a box, and the whole family would sit down to drink tea. What a delicate taste it has! What is also very pleasant and important is that the cake is low in calories and light due to the high content of beaten eggs and gelatin. And the chocolate glaze... Mmmmm... In general, I recommend it to everyone who wants to pamper themselves and their loved ones!!!

holgazana

24.09.2023

4.8

The Bird's Milk soufflé cake turned out to be very airy and tender. It was a pleasure to eat!

Malinkina Marina

24.09.2023

4.5

I made a cake according to this recipe just to try, although I didn’t decorate it with chocolate, my family doesn’t really like it. Decorated with golden dragees. And so, as if on purpose, my relatives invited me to the dacha. When we all gather there are 10-12 of us. And believe it or not, absolutely everyone liked the cake, even my picky little nephew (7 years old). We ate everything, one minus - I almost didn’t try it, so I broke off a piece from my daughter. Today my family ordered more. I went to cook. Thank you very much for the successful recipe.

Guest

24.09.2023

4.8

At first glance, the recipe seems a little complicated, but the cake is worth it. This is now my family's favorite cake recipe.

Tatiana

24.09.2023

4.5

Hello! I made a cake according to your recipe :). For “confectioners” like me, everything is not very clear. I had to look on the Internet for some explanations. I hope I did everything right :). Thank you for the recipe ☺️.