"Bird's milk" cake

Just a few decades ago, the Bird's Milk cake, a recipe for which was patented by Moscow confectioners and kept a secret for a long time, was wildly popular. Adults and children enjoyed air souffle covered with a thick layer of very tasty glaze. Modern confectioneries offer a wide range of candies a la "Bird's milk" and different variations of cakes, but nothing compares to the taste of homemade treats. Then you will learn how to make a cake "Bird's milk" at home and entertain loved ones with a delicious dessert.

Ingredients

• For the cake
• Butter 50 g
• Powdered sugar 50 g
• Eggs 1 pcs.
• Flour 140 g
• For souffle and glaze
• Butter
• Condensed milk 150 g
• Sugar 180 g
• Gelatin 20 g
• Egg (protein) 3 pcs.
• Citric acid on the tip of a knife

Directions

1. The preparation of the "Bird's milk" cake begins with a cake. The best tender souffle is combined with sponge cake and shortcrust pastry. Every housewife probably has a proven recipe for making a sponge cake, and shortbread can be made as follows: beat butter with powdered sugar;
2. in the resulting mass beat the egg and beat until smooth; gradually add flour and knead the dough thoroughly.
3. Bake the resulting mass in a thin layer on parchment paper for 10 minutes in a preheated oven to 200 ° C. The finished cake is cut to the size of the removable form, which will be needed to "collect" and harden the cake.
4. For successful souffle preparation, room temperature products and chilled egg whites are used. Before starting the process, pre-soak the gelatin in a little water and leave it to swell.
5. Take the softened butter and beat with a mixer at high speed. Gradually add condensed milk to the resulting mass, without ceasing to whip the cream - so that the consistency was uniform.
6. In a separate bowl, beat the egg whites until thick white foam. To get a thicker egg mass, add a pinch of citric acid.
7. Put the gelatin swollen in water on low heat and add sugar. Stir the mixture constantly until the sugar and gelatin are completely dissolved. Without bringing it to a boil, remove the liquid from the heat and cool slightly.
8. Slowly whipping the protein foam, gradually add the warm gelatin mass and cream. Pour the resulting souffle into a pre-prepared form with a crust of dough at the bottom and leave it in the refrigerator until completely solidified.
9. Now prepare the chocolate icing. To do this, melt 150 g of dark chocolate and add 50 g of butter. Apply the resulting mixture evenly to the surface of the finished cake and let it harden. You can also please little lovers of sweets with "Bird's milk" candies, the recipe of which is similar to making souffle.