Cake pigeon's milk"

Cooking the famous cake "Bird's milk" at home. Very tasty, delicate and light cake, which is a favorite for many. A detailed step-by-step cake recipe will allow even a novice in cooking to create a culinary masterpiece and surprise your loved ones with an incomparable delicious cake.

Ingredients

• For cakes:
• Sugar - 280 g
• Butter - 180 g
• Eggs - 3 pcs.
• Flour - 160 g
• Salt - 1/2 tsp
• Vanilla sugar - 8 g
• Cocoa powder - 100 g
• For the soufflé:
• Gelatin - 25 g
• Citric acid - 2 g
• Sugar - 100 g
• Condensed milk (boiled) - 150 g
• Butter - 120 g
• Eggs (proteins) - 6 pcs.
• Water - 75 ml
• For glaze:
• Chocolate black - 70 g
• Butter - 45 g

Directions

1. Combine sugar (280 g) with butter at room temperature (180 g).
2. Beat with a mixer until fluffy.
3. Gradually add 3 eggs and beat.
4. Combine flour (160 g) with salt (0.5 teaspoon) and vanilla sugar.
5. Add cocoa powder to it.
6. Whisking with a mixer, gradually combine the mixture of dry ingredients with the egg-butter mixture.
7. Preheat the oven to 180 degrees. Grease a detachable baking dish with vegetable oil and pour in the chocolate dough. Smooth the dough with a silicone spatula, periodically wetting it with water. Send the mold to the oven for 30 minutes.
8. Pour gelatin with water (75 g).
9. Add citric acid and 100 g of sugar. Stir and leave for 10 minutes to swell the gelatin.
10. Combine softened butter (120 g) with boiled condensed milk. Beat with a mixer.
11. Wash the eggs well. Separate the whites of 6 eggs from the yolks and place in a bowl with a fat-free surface.
12. Beat egg whites with a mixer until fluffy.
13. Heat the swollen gelatin until dissolved (in the microwave). Add gelatin and condensed butter cream to whipped proteins, beat well with a mixer.
14. Remove the chocolate cake from the mold.
15. Cut in half lengthwise (into two cakes).
16. Lay one part in a detachable form.
17. Spread half of the protein mass evenly on top and refrigerate for a few minutes.
18. Cover with second layer.
19. Distribute the remaining protein mass. Send to the refrigerator for 5 minutes.
20. Combine chocolate (70 g) with butter (45 g) and melt in a water bath.
21. Drizzle the cake with chocolate icing and refrigerate for 2 hours.
22. Remove the "Bird's Milk" cake from the mold and you can serve it to the festive table!
23. Enjoy your meal!