Tasty Cake pigeon's milk"

Preparing the cake "Bird's milk" according to this recipe from the available products. I replaced the expensive chocolate and cream glaze with a mirror one: from cocoa, milk and gelatin. It goes well with mousse, looks very presentable and reduces the cost of this cake, which is important in our time.

Ingredients

• For the biscuit:
• Chicken eggs - 2 pcs.
• Salt - 1 g
• Sugar - 50 g
• Wheat flour - 60 g
• For impregnation:
• Brewed coffee (or instant) - 100 ml
• Sugar - 1 teaspoon
• Cognac - 2 teaspoons (you can not add)
• For mousse:
• Chicken eggs - 6 pcs.
• Salt - a pinch
• Sugar - 150 g (75 g - in proteins, 75 g - in custard)
• Vanilla sugar - 1 sachet
• Wheat flour - 1 tbsp. spoon with slide
• Milk - 150 g
• Butter - 150 g
• Gelatin - 20 g
• Water - 75 ml
• For glaze:
• Sugar - 150 g
• Cocoa powder - 50 g
• Milk - 200 g
• Gelatin - 8 g
• Water - 40 ml

Directions

1. Let's make a biscuit. We break eggs into a bowl, add a pinch of salt and start beating with a mixer - first at low speeds, then gradually increase them. We achieve a slightly lush mass. Add sugar one tablespoon at a time, continuing to beat until the mass becomes fluffy and glossy.
2. The trail left by the whisk should not spread.
3. Sift the flour into a well-whipped mass.
4. Gently fold in the flour with a spatula or whisk.
5. Pour the batter into a springform pan lined with parchment paper. Flatten, put in a preheated oven. Bake for 15-20 minutes at 180 degrees. Focus on your oven.
6. The biscuit is ready. Let it cool down completely.
7. (I got a pretty tall biscuit, and I decided to cut it into two cakes. You can skip this and leave one. Also, if you have a larger diameter mold, then there will be no need to cut the biscuit at all. Diameter of my mold 23 cm)
8. Let's prepare the impregnation for the biscuit.
9. (I want to say that it is not necessary to soak the biscuit, the cake will still be delicious. This impregnation gives a slight coffee note to the taste. So it's up to you.)
10. Prepare 100 grams of brewed or instant coffee, add a teaspoon of sugar and 2 teaspoons of cognac.
11. (If you are against cognac for some reason, you can skip it.)
12. We cool the coffee and soak the biscuit with it.
13. Prepare buttercream. The eggs are divided into whites and yolks. Put the squirrels in the fridge for now. In a bowl, which will then be convenient to put in a water bath, put the yolks, sugar, vanilla sugar, flour and mix well with a whisk.
14. Add milk, mix.
15. We put on a hot water bath or on a small fire. Stirring continuously, bring to a boil. You should get a custard of about the same consistency as condensed milk. The whole process will take about 10 minutes. Cool the custard to room temperature.
16. Beat the softened butter with a mixer for 3-4 minutes. The oil should turn slightly white and increase in volume. Add chilled custard one tablespoon at a time to the whipped butter.
17. Mix it well with a mixer after each added portion of custard.
18. It turned out here is such a lush butter-custard.
19. Let's prepare the gelatin. Pour 20 grams of powdered gelatin with cold boiled water and leave to swell for about 10 minutes. Then put the container with gelatin in a saucepan with hot water (hot water bath). Let the gelatin dissolve completely. It is important to ensure that the gelatin does not boil, otherwise it will lose its properties.
20. We leave the dissolved gelatin in a saucepan with hot water, as it should be at our fingertips in a hot state. Therefore, this method is the most convenient.
21. Let's prepare the mousse. Proteins begin to beat with a pinch of salt. Whisk until they increase in volume. When the whites are whipped, add sugar one spoon at a time.
22. Beat again until fluffy, but dense and shiny.
23. Whisking continuously, slowly fold in the hot gelatin. Mix everything quickly with a mixer.
24. And now, without delay, in two or three doses, add the whipped proteins to the butter-custard.
25. Mix quickly with a spatula or whisk. Do not hesitate, as the gelatin has already begun to work, and the mousse sets quickly.
26. This is what the uncured mousse should look like.
27. We spread the biscuit in a detachable form, covered with parchment or cling film. Pour the mousse over the prepared biscuit, level it and put it in the refrigerator for 3-4 hours so that the mousse hardens properly.
28. If you, like me, cut the biscuit into two cakes, then lay the second cake on top of the mousse. You also have a choice, and with the second cake you can make another layer between the mousse. Well, as they say, it's a matter of taste.
29. Let's prepare the frosting. Pour gelatin with cold boiled water and leave to swell. In a saucepan, mix sugar, cocoa, milk. We put on fire and cook, stirring, for about 7 minutes. At first, the liquid will clump, but then, under the influence of temperature, all the lumps will disperse and the liquid will take on a shiny, glossy appearance of chocolate color.
30. Now remove the saucepan from the heat - let it cool slightly and add the swollen gelatin there. Mix thoroughly so that the gelatin is completely dissolved.
31. We take the cake out of the refrigerator and remove the sides.
32. Cool the icing to about 36 degrees and pour it over the cake.
33. (You can leave drips on the sides of the cake or, like me, completely cover everything with icing.)
34. I highly recommend you cook it, you will not regret the time spent, because this cake is worth it, and it really is a heavenly delight.
35. Enjoy your meal!