Cake Bird

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   First of all, you need to prepare a sponge cake for the cake. To do this, combine the eggs with sugar and beat with a mixer into a fluffy foam.

2. STEP 2

   

   Then, stirring by hand, add the hot mixture of milk and butter and the mixture of flour, soda and vanilla. Mix with a whisk until smooth. Pour the finished dough into a baking dish (18-20cm). Place the pan in the oven, preheated to 180 degrees for 30-40 minutes.

3. STEP 3

   

   Cool the finished biscuit and cut into 2 layers.

4. STEP 4

   

   To prepare the soufflé, soak the gelatin in 70 ml of cold water and let it stand for 20 minutes.

5. STEP 5

   

   Separately, add egg whites to a mixing bowl. Beat them at maximum speed until fluffy and fluffy.

6. STEP 6

   

   At the same time, heat 100 ml of water with sugar and bring to a boil. Boil the syrup to a temperature of 110 degrees.

7. STEP 7

   

   Then, also while beating the whites, add sugar syrup in a thin stream and continue beating until the mixture cools down, at least to a warm state.

8. STEP 8

   

   Heat some milk in a ladle and dissolve the swollen gelatin in it.

9. STEP 9

   

   Stir the gelatin mass into the protein cream.

10. STEP 10

    

    Then add soft butter.

11. STEP 11

    

    Pour in condensed milk. Stir constantly during the process so that all the added ingredients are evenly mixed into the soufflé.

12. STEP 12

    

    Prepare a ring to assemble the cake. Place one of the cake layers on the bottom.

13. STEP 13

    

    Place half of the resulting souffle on top of the cake, then the second cake and the remaining soufflé on top. Twist a little and tap the mold to release excess air. Place the pan in the refrigerator for several hours or in the freezer. there it will harden much faster.

14. STEP 14

    

    Remove the finished, frozen cake from the mold by walking around in a circle with a sharp knife.

15. STEP 15

    

    For the glaze, melt the chocolate with cream and add a little butter. Leave the glaze for a while to cool to room temperature.

16. STEP 16

    

    Fill the finished cake with chocolate glaze. Place in the refrigerator to let the chocolate harden. You can then decorate the top to your liking, such as a sprinkle of grated white chocolate. Or you don’t have to decorate it. After all, chocolate itself already looks very tasty! Enjoy your tea!

Comments on the recipe

Natalia M

13.11.2023

4.6

In honor of September 1st, a bird made a cake; she chose it because children simply adore this most delicate soufflé. At first it seems that it is difficult because of the many steps, but once you start cooking it turns out that it is not so difficult). I baked the sponge cake in a ring with a diameter of 20 cm and wrapped it in foil. I didn’t grease the sides so that the biscuit had something to cling to. While the cakes were cooling, I whipped the egg whites. Without sugar, they also whip perfectly into a strong foam. Before doing this, I degreased the bowl with lemon juice. Each egg was broken separately over a cup so that an accidental yolk would not spoil everything. After adding hot syrup, the protein mass increases greatly in volume, I advise you to immediately take a larger container. The soufflé began to harden after about 15 minutes. After that, I formed a cake in the same ring. The cake was frozen in the freezer. As soon as the soufflé began to spring back, I applied the glaze. I wanted to make some drips and spread the rest on top. Decorated the cake with waffle butterflies and sprinkles. The kids love this cake, and so do my husband and I! The soufflé is very tender with a creamy flavor. The biscuit is soft and juicy! Gorgeous cake! Thanks for the recipe!

BLUE-EYED

13.11.2023

4.7

Julia, hello! You make delicious cakes! The eaters were probably at a low start; I didn’t have time to take a cross-sectional photo?! I already know that it’s tender and tasty

Milana

13.11.2023

4.6

Julia, thank you very much for the delicious cake recipe!

Mila

13.11.2023

4.7

So for gelatin you need 70 ml of water and 100 grams of milk? Won't the soufflé be runny? And then how much water should I add to the syrup? Julia, please correct the recipe. Thank you in advance.

Yulia M

13.11.2023

4.5

The recipe does not get better. Water to swell the gelatin, and milk to dissolve it later.