Cake "Bird's milk" (according to the classic recipe) on brownie

Delicate, airy, elastic soufflé "Bird's milk"

Ingredients

• For brownie crusts:
• Butter (room temperature) - 180 g
• Sugar - 350 ml
• Eggs - 3 pcs.
• Flour - 250 ml
• Salt - 0.5 tsp
• Vanilla sugar - 1.5 tsp
• or a pinch of vanilla
• Cocoa powder - 150 ml
• For soufflé "Bird's milk":
• Egg whites - 6 pcs.
• Gelatin powder - 25 g
• Water - 75 ml
• Sugar - 100 g
• Butter - 120 g
• Condensed milk - 150 g
• Citric acid - 1/4 teaspoon

Directions

1. From the amount of ingredients indicated in the recipe, I got 3 cakes. We leave two cakes whole, cut one into strips 1.5-2 cm wide.
2. Let's prepare the products for the "Bird's Milk" soufflé - the proteins need to be chilled, the rest of the products - at room temperature.
3. First, soak the gelatin in water with half citric acid and sugar. (Refer to your gelatin packet for soaking time, it may vary from manufacturer to manufacturer.)
4. Beat room temperature butter and condensed milk with a mixer.
5. Set aside the resulting butter-condensed cream.
6. Beat egg whites with a mixer until stiff peaks. Mixer utensils and beaters should be perfectly clean, without any traces of fat (because fat prevents whipping proteins), there should not be even small particles of yolk in the proteins. Properly whipped proteins are very important for the successful preparation of "Bird's milk".
7. Beat the whites at high speed until stable peaks, in the process of whipping, add the remaining citric acid.
8. Stable peaks - this means that whipped proteins do not fall out of a bowl turned upside down. :) Look - in the photo I'm holding the bowl upside down, and the proteins remain in the bowl.
9. Let's return to the gelatin mass - gelatin must be dissolved either in a water bath or in a microwave. I melt the gelatin in the microwave, warming it up a little and stirring occasionally. Gelatin and sugar should completely dissolve, such bubbles should appear, but the mass should not boil! This is important, don't let the gelatin boil!
10. In the whipped proteins, stirring constantly, pour in a stream of hot gelatinous mass - from the hot gelatinous sugar syrup, the proteins are brewed and greatly increase in volume.
11. Continue beating for another 5-10 minutes until the mixture has cooled to room temperature.
12. In the protein-gelatin cream, carefully, one spoon at a time, introduce the oil-condensed cream.
13. From the oil with condensed milk, the mixture will settle a little, but still remain airy
14. We collect the "Bird's Milk" cake - put one cake down into the detachable ring. I have a mold with a diameter of about 20cm. If your form is larger, increase the amount of ingredients proportionally or the soufflé layer will be thinner.
15. Pour half of the soufflé on top and send it to the freezer for a few minutes so that the souffle grabs a little.
16. On a layer of soufflé lay out strips of chopped brownie biscuit and fill with the remaining soufflé. We cover with the second cake - and the cake "Bird's milk" is ready! It remains to put it in the refrigerator for several hours so that the soufflé freezes and the "Bird's Milk" cake is soaked.
17. Carefully remove the forming ring from the finished "Bird's Milk" cake, being careful not to damage the edges of the cake (use a long, thin knife for this).
18. This is such a delicious cake. If desired, it can be decorated to your taste or poured with chocolate icing, but I like this look - the soufflé and brownies have a beautiful appetizing side cut and the cake looks quite elegant.