The right recipe for bird's milk. Cake "Bird's milk" at home

One of the most popular desserts among our fellow citizens during the Soviet period was “ bird's milk" This is a delicate protein soufflé in chocolate, the recipe for which has even been patented. When Bird's Milk candies appeared on sale, many housewives tried to buy several boxes, because it was difficult to find a more desirable gift. When buying a cake for a holiday, the choice of many people with a sweet tooth also fell on a cake with a mysterious and fabulous name. Similar desserts were prepared at home and the scarce thickener agar-agar was replaced with ordinary gelatin. Now such sweets are not inaccessible, they are sold in many stores and are relatively inexpensive, but “Bird's milk” made at home for some reason turns out tastier than store-bought. A cook with very little experience can prepare such a delicacy. It is only important to know the features of the technology and exactly follow the recommendations accompanying the selected recipe.

Cooking features

Despite the fact that “Bird's milk” is actually one of the most delicious desserts and many consider it the pinnacle culinary arts, making it at home is not so difficult. Knowing a few things will allow even a novice housewife to cope with this task.

“Bird's milk” is not just a soufflé, it has a denser consistency. To obtain it, gelling components are introduced into the whipped whites. A more even structure can be achieved by obtaining agar-agar, which solidifies already at room temperature, but the more accessible gelatin is more often used. When using agar-agar, you must remember that when it cools to a temperature below 40 degrees, it will thicken excessively; it must be used hot. If you use gelatin, you first need to dilute it with cool water, then dissolve it, heating it, but trying not to let it boil for a long time. If you boil gelatin for 5 minutes or more, it will no longer be possible to thicken the soufflé. By following the instructions on the package with the selected thickener, you will avoid mistakes and get the expected result.
In order for the whites to whip better into a thick foam, they must first be cooled. If the container in which they are placed is greasy or wet, they will not be able to beat. It is also important to ensure that the yolk is not mixed into the protein mass.
Sugar is introduced into the protein mass in parts after it is whipped into a thick foam. It will dissolve faster and better if it is crushed to a powder state. This can be done using a blender or coffee grinder. The last method is a little more convenient.
Traditionally, Bird's Milk cake is made with sponge cakes. If you are preparing dessert traditional recipe, you'll need a lot of protein. To ensure that the yolks from the eggs used for the soufflé do not turn out to be redundant, it is advisable to choose a sponge cake recipe made with yolks when preparing the cakes. If the filling does not require eggs or they are used entirely, then it is better to bake the sponge cake from dough made with whole eggs.
The classic dessert “Bird's Milk” is covered with chocolate glaze. It can be prepared according to different recipes: made from chocolate, cocoa powder, with the addition of butter, cream, sour cream. You can choose any recipe, taking into account your taste preferences and the products available in the house.

Filling for traditional version The Bird's Milk dessert is made from condensed milk and whipped egg whites, but modern confectioners also prepare it from other products. In particular, soufflé options such as cottage cheese and semolina are popular. Each dessert option has its own cooking characteristics. Only strict adherence to the recommendations accompanying a specific recipe will help you avoid mistakes.

A simple recipe for Bird's Milk sweets

Calorie content of the dish: 2177 kcal, per 100 g: 387 kcal.

egg whites- 4 things.;
gelatin – 10 g;
water – 100 ml;
powdered sugar – 60 g;
chocolate – 180 g;
butter – 120 ml.

Cooking method:

Separate the whites from the yolks and cool.
Pour in gelatin boiled water, cooled to room temperature.
Beat the whites into a thick foam. Continuing to beat, add powdered sugar, spoonful at a time.
Heat water with gelatin on steam bath, stirring until the gelatin is completely dissolved. You can heat it not in a sauna, but on the stove, but over very low heat, not allowing the water to boil.
Carefully fold the protein mass into the gelatin.
Break the chocolate, combine with butter and melt. Pour half or a little less of the melted chocolate into the bottom of the molds. Put it in the refrigerator for a while or even freezer so that the glaze hardens.
On chocolate glaze lay out the prepared soufflé, pour the remaining chocolate over it, reheating it if necessary.
Place the candy molds back in the refrigerator and wait until they are completely frozen. This time you can’t put the dessert in the freezer; let it harden in the main chamber of the refrigerator.

This dessert can be prepared by an inexperienced cook. Even young confectioners, managing the kitchen, are able to please themselves and their parents with this delicate delicacy.

Classic recipe for Bird's Milk cake (on agar-agar)

Calorie content of the dish: 7036 kcal, per 100 g: 354 kcal.

chicken egg – 7 pcs.;
sugar – 0.37 kg;
butter – 0.3 kg;
cream – 0.2 l;
wheat flour – 160 g;
water – 100 ml;
agar-agar – 10 g;
condensed milk – 0.25 l;
citric acid – 3 g;
vanilla sugar– 5 g;
baking powder for dough – 5 g;
dark chocolate – 0.2 kg.

Cooking method:

Remove the butter from the refrigerator in advance to soften it.
Separate the yolks from the whites. Place the whites in the refrigerator temporarily.
Add half a glass of sugar and vanilla sugar to the yolks, grind until almost white.
Add 100 g softened butter. Beat with a mixer until you obtain a mass that resembles cream in consistency.
Sift the flour, mix with baking powder. Pour into the prepared cream mixture and beat until a homogeneous dough is obtained.
Place the dough in a baking dish. To avoid damaging the cake when removing it from the mold, use a spring-form container or one made of silicone. The optimal diameter of the mold is 26 cm, but you can use a slightly smaller container.
Preheat the oven to 200 degrees, place the pan with the dough in it, bake it for 20 minutes.
Let the cake cool slightly, run a knife or spatula along the sides of the pan, open it and remove the cake. Cut it lengthwise to make 2 layers.
Boil water, dilute agar-agar with it, let it stand for 10-15 minutes. Mix with the remaining sugar and cook the syrup.
Beat the whites by adding citric acid, into thick foam.
Continuing whipping, add hot syrup into the egg white mixture in a thin stream.
Gradually introduce 170 g butter, then condensed milk.
Wash, dry, collect springform. Place one cake layer at the bottom, place half of the soufflé on it, and cover with the second cake layer. Place the remaining soufflé and smooth it out with a knife.
Place the dessert in the refrigerator and leave it to cool for 3-4 hours.
Break the chocolate and add the remaining butter. Boil the cream, pour it over the chocolate, and immediately stir well until the chocolate and butter are completely dissolved.
Pour the creamy chocolate mixture onto the cake, after transferring it from the pan to a plate.
Place in the refrigerator and wait for the glaze to harden.

Homemade Bird's Milk cake prepared according to this recipe is almost indistinguishable from the dessert that was prepared in Soviet time according to GOST.

Cake “Bird's milk” with semolina

Calorie content of the dish: 9221 kcal, per 100 g: 335 kcal.

chicken egg – 6 pcs.;
flour – 0.35 kg;
sugar – 0.55 kg;
milk – 0.5 l;
cocoa powder – 60 g;
sour cream – 40 ml;
semolina – 60 g;
lemon – 2 pcs.;
butter – 0.6 kg.

Cooking method:

Grind the eggs with 300 g of sugar, beat with 300 g of softened butter, add sifted flour to them, prepare the dough.
Divide the dough into two approximately equal parts and bake the cakes.
Cook semolina in milk. Add the remaining oil to it, beat.
Continuing to beat, add 200 g of sugar, then squeezed juice from the lemons.
Place the crust on a dish and cover it with semolina soufflé. Cover with the second cake layer.
Heat the sour cream, the remaining butter, 50 g of sugar and cocoa, stirring until they turn into homogeneous mass.
Cover the cake with the resulting glaze.

Place the cake in the refrigerator for several hours. The cake is different unique taste, turns out to be especially satisfying. If you offer it to your children for breakfast, they will probably leave the table full and won’t go hungry for a long time.

Curd cake “Bird's milk”

Calorie content of the dish: 4680 kcal, per 100 g: 251 kcal.

dark chocolate – 100 g;
breakfast cereals “Nesquik” – 100 g;
butter – 100 g;
water – 0.25 l;
cocoa powder – 60 g;
cream – 0.35 l;
sugar – 0.35 kg;
gelatin – 50 g;
cottage cheese – 0.5 kg.

Cooking method:

Grate the chocolate and butter, melt them in a water bath, mix with breakfast cereals, place the resulting mass in a springform baking dish, and put in the refrigerator.
Pour 40 g of gelatin into 100 ml of water. Heat in the microwave or in a steam bath.
Combine cottage cheese, 200 ml of cream and the same amount of sugar. Beat with a blender.
Continuing to beat, add gelatin. You can add a pinch of vanillin.
Place the soufflé on the prepared crust and place the dessert back in the refrigerator.
Dissolve 10 g of gelatin in 20–30 ml of water.
Separately, mix the remaining cream, water and sugar, as well as cocoa powder. Heat while stirring.
Add gelatin, mix well.
Pour onto the soufflé and smooth it out.

After this, the cake should stand in the refrigerator again until all its layers harden. Now you can remove the hoop, carefully transfer the dessert to a dish and serve. The good thing about this recipe is that it allows you to make Bird’s Milk cake without using an oven. This version of Bird's Milk is the most useful.

Video: soufflé cake “Bird's milk” with gelatin

“Bird's milk” was once one of the most popular desserts in our country. Now he has to compete with other sweets, but he still has a lot of admirers. At home, you can prepare both sweets and Bird’s Milk cake, and also make healthy dessert according to non-traditional recipes (with semolina, cottage cheese).

The Bird's Milk cake does not need advertising. Is there anyone among us who has never tried this amazingly delicious, melt-in-your-mouth dessert? A delicacy with such a mysterious name is loved not only by children and women, but also by men with a sweet tooth. What is so attractive about Bird's Milk cakes and sweets? Light soufflé, familiar from childhood, is associated with memories of a carefree time. The assortment provided by retail chains is great, but nothing can replace dessert homemade. We recommend that you consider several step by step recipes"Bird's milk."

How to prepare “Bird's milk” at home

Is it difficult to prepare “Bird's milk” while on home kitchen? Each cake recipe is interesting in its own way. Having basic cooking skills, it will not be difficult for you to cope with an enjoyable task and please yourself and your loved ones delicious soufflé. By using a little imagination to decorate, you will receive an exclusive copy of the Bird's Milk cake, the recipe of which you will choose, listening to your desires.

Preparation of “Bird's milk” with agar-agar according to GOST

The peculiarity of this recipe according to GOST is that among the ingredients you need to purchase. If you can’t find it in grocery stores, ask at the pharmacy: this algae extract is also used for medicinal purposes. Do not try to replace agar-agar with gelatin: the taste will be slightly different (there is another recipe for you - with gelatin), and the cake will take much longer to harden. This recipe was not only assigned GOST, but also a patent was issued in 1980. Bird's milk recipe with step by step photos will make the cooking process easier.

Prepare all ingredients:
1. 2 teaspoons agar-agar (soak using 150 ml water).
2. 50 g powdered sugar.
3. 140 g wheat flour.
4. 300 g butter.
5. 100 g condensed milk.
6. 450 g sugar.
7. 3 eggs (you will need 1 whole and 2 whites).
8. 1/3 teaspoon of citric acid.
9. 100 g chocolate.
10. Vanillin.

Beat 50 grams of butter with a mixer, adding powdered sugar and vanillin.
Add 1 egg to the resulting mass and beat everything thoroughly again.

Add flour and stir so that there are no lumps. The dough should be thick.
It is advisable to line the baking dish parchment paper and spread the dough in a thin layer. The oven temperature should be 200-210 degrees. Bake for 10 minutes.

Trim the baked hot cake, aligning the edges.
Beat condensed milk well with 200 grams of butter.

Place agar-agar, which has been soaked in water, on low heat and stir until it boils. Add sugar and mix thoroughly again until the sugar crystals dissolve (3-7 minutes). When white foam appears, check readiness - if strings trail from the syrup following the spoon, then it’s time to turn it off.
In a large bowl, beat 2 egg whites until stiff, adding citric acid. After this, carefully add hot agar-agar syrup in a thin stream. Beat thoroughly again. The mass will increase greatly.

Add to the resulting mass butter cream with condensed milk. Mix. The contents will become more liquid and yellowish in color.
Quickly pour the resulting mass into the mold onto the surface of the cake, since agar-agar has time to harden even at a temperature of 40 degrees. Place in the freezer for 15 minutes.

Melt chocolate and 40-45 g of butter by heating in a water bath or in the microwave.
Pour an even layer over the hardened surface of the cake and refrigerate for another 15 minutes.

Cut the cake into small portions in the form of cakes; if desired, apply a cream pattern on top of the icing.

Dietary soufflé cake “Bird's milk” with gelatin

Diet dessert“Bird's milk” is loved by many housewives, because the calorie content of such a cake is only 95 kcal per 100 grams of product.

Ingredients for the crust:

2 tablespoons cornstarch,
3 eggs,
1 teaspoon baking powder,
vanillin,
to taste (less for those on a diet).

Ingredients for soufflé:

4 egg whites,
2 teaspoons gelatin,
300 ml milk,
sweetener,
citric acid is a little less than half a teaspoon.

Ingredients for glaze:

2 tablespoons low-fat sour cream,
5 grams of gelatin,
70 ml water,
25-30 grams of cocoa,
Sweetener to taste.

Preparing the crust:
1. Separate the cooled egg whites from the yolks and beat them into a thick, strong foam, adding a few grains of salt.
2. Mix the yolks thoroughly with starch, baking powder, vanillin and sweetener.
3. Add the whipped whites to the resulting mixture and mix gently.
4. Place the dough in a mold on parchment and bake at 180 degrees for 10-15 minutes.

Soufflé preparation:
1. Pour milk into a container, add gelatin, heat, bring to a boil, stirring constantly. Boil for 1 minute.
2. Beat the whites with salt until stiff foam, add citric acid.
3. Pour in a thin stream of milk and gelatin mixture, cooled to 60-70 degrees. Mix.
4. Spread the resulting mixture onto the cooled crust. Align.
5. Place in the refrigerator until completely frozen.

Chocolate glaze:
1. Add water to gelatin. Heat, without bringing to a boil, until it is completely dissolved.
2. Add sour cream or cream, sweetener and cocoa. Mix everything thoroughly until a homogeneous mass is obtained.
3. Cool slightly and pour over the cake. Place in the refrigerator again for 2-3 hours.

Classic recipe for candies “Bird's milk”

Ingredients:

100 grams of chocolate,
100 grams of butter,
4 egg whites,
1 tablespoon gelatin,
Sugar to taste.

Preparation:

To swell the gelatin, pour water at room temperature for half an hour. Then heat until it starts to boil. Stir thoroughly. Cool.
Beat egg whites with sugar until thick and fluffy. Pour in the cooled gelatin in a thin stream. Mix.
Melt the chocolate and butter mixture in a water bath.
Line a deep baking sheet with parchment paper and pour in half the chocolate icing. Place in the refrigerator.
Place a mixture of proteins and gelatin on the chocolate layer. Pour the rest of the glaze in an even layer.
Place in the refrigerator until completely ready when it hardens.
Cut into small rectangles or other shapes and serve “Bird's Milk” sweets for tea.

Preparing chocolate dessert “Bird's milk” with semolina

The “Bird's Milk” cake with semolina is distinguished by its originality and unusual taste.

Ingredients for the dough:

250 grams of margarine,
Vanillin,
6 eggs
Baking powder,
400 grams of sugar,
400 grams of flour.

Ingredients for cream:

400 ml milk,
300 grams of butter,
300 grams of sugar,
2 tablespoons semolina,
2 medium sized lemons.

Ingredients for glaze:

3 tablespoons sugar,
2 tablespoons sour cream or cream,
1 tablespoon oil,
1 tablespoon cocoa.

Preparation.

Using a metal bowl, melt the margarine over low heat.
Add sugar to the cooled margarine. Mix thoroughly, preferably using a mixer.
Beat in the eggs one at a time and mix well again. Add baking powder. Add flour. Stir until the mass is elastic.

We will divide the dough that we have prepared and bake two cake layers at a temperature of 180 degrees for 15-20 minutes, having previously covered the bottom with parchment paper.
. The cereal can first be ground in a coffee grinder to a finer consistency.
Place the container with milk on low heat. Before boiling add semolina, stirring constantly. Cook for 5 minutes. Then let it brew for the same amount of time.

Grind the lemon along with the zest.
Melt the butter, add sugar, stir constantly.
Add lemon, when the semolina porridge has cooled, stir. Add the butter-sugar mixture and beat at the same time until you get a fluffy cream without lumps. Place in the cold for half an hour.
Heat cocoa, sour cream, and sugar for glaze in a container until the mixture thickens. Add butter. Mix thoroughly.

Grease the first cold cake generously with lush cream.
Cover with the second cake layer and pour the prepared glaze over it.

Place in the cold for several hours so that the cakes are well soaked, preferably overnight.

Video recipe for Bird's Milk cake from Grandma Emma

Recipes for the Bird's Milk cake were kept a closely guarded secret 50 years ago. confectionery production. It was a scarce product and I didn’t get to eat it often delicious dessert. Nowadays, to prepare Bird's Milk cake, there are several recipe options for home use. You can find one of them in the video we offer. Grandma Emma kindly told us step by step how to make a wonderful, melt-in-your-mouth Bird's Milk cake. With this video at hand, you can always get a hint and make a wonderful soufflé cake yourself.

Bird's milk is a delicate soufflé that is used to make various cakes, pastries and especially sweets. But today I will offer you regular recipe bird's milk, and how to use it - decide for yourself. The most important and valuable thing for me is that no cream is required to prepare this sweetness. This means that all products are available and their cost is relatively low. The bird's milk that we will prepare at home today is very sweet and holds its shape perfectly. Also present in this sweetness are bubbles, which are an integral part of “milk”. I would dare to give a couple of recommendations before describing the recipe itself: if you are cooking, use 7-10 eggs and double or triple the amount of other ingredients. Gelatin is necessary “for desserts” (odorless and tasteless), and also, the oil must be real and proven. No margarine! Then, simply excellent results await you.

Recipe No. 1

Ingredients:

chicken proteins – 3 pcs (large)
granulated sugar - 3 tbsp.
gelatin – 7-10 g
condensed milk – 150 g
butter – 70 g
vanillin - a pinch
salt - a pinch

number of servings – 4 pcs

How to prepare bird's milk with condensed milk:

Do not add gelatin big amount water - approximately 50 ml.

Beat butter with condensed milk. We will need this mass later, but it is better to take care of its preparation in advance. Use oil only at room temperature, but not heated in the microwave.

The whites need to be beaten with a pinch of salt, this will significantly speed up the process. After that, add 2 tablespoons of granulated sugar in 3 additions. Approximately 5-7 minutes of beating will be enough, be guided by the peaks, they should be stable and keep their shape.

Melt gelatin over low heat with 1 tbsp. Sahara. Under no circumstances let the mixture boil. Afterwards, pour into the protein mass, constantly whisking.

Add the creamy mass prepared in advance in the second step to the protein-gelatin mass, continue whisking, and we get real bird’s milk; but for now, in liquid form.

Afterwards, use the soufflé in any way you like. I poured it into small molds, you can use one large mold. But the main thing is to put the workpiece in the refrigerator for an hour until it hardens completely.

Bird's milk is ready for consumption. Bon appetit!!!

Recipe No. 2

It is not necessary to buy Bird's Milk sweets in the store, since they are easy to prepare at home. Only at home they will turn out fresh, do not contain unnecessary chemical additives, and we know perfectly well what will be included in their composition. These sweets are based on egg cream and gelatin. There are recipes for candies based only on proteins, but agar-agar is used as thickeners. I suggest using whites and separately boiled custard on yolks, and for thickening - gelatin. The finished candy mass can also be used to make soufflé cakes. Homemade bird's milk can decorate festive table along with cakes and other desserts.

Ingredients:

90 grams of sugar;
2 chicken eggs;
90 grams of butter;
50 ml milk;
20 grams of gelatin;
1 tbsp. spoon of starch;
vanilla to taste;

How to prepare Bird's milk with custard:

First of all, prepare the custard on the yolks.

1. Divide the eggs into whites and yolks. Place the yolks in a separate container, add granulated sugar (50 grams) and grind into a homogeneous mass until the sugar particles dissolve. You can also use a mixer to beat the yolks.

2. Pour in starch a small amount water and stir. Transfer to a container with yolks and sugar.

3. Now pour milk into the mixture and stir until smooth.

4. The bowl with the mixture must be placed on low heat or, better yet, on water bath and cook, stirring constantly until the cream thickens.

5. Remove the container from the heat, cool slightly and add the butter. Mix the cream with a spoon or beat with a mixer.

The first part of the soufflé is ready.

6. Prepare gelatin. To do this, fill it with 2 tablespoons of water and leave until it swells for 15 minutes. Place the container with gelatin in hot water and heat until the mixture becomes liquid.

7. Using a mixer, beat the whites into a fluffy foam, add the remaining sugar and continue beating until stable.

8. Pour the prepared gelatin into the protein mass and also beat to distribute it evenly.

9. Connect protein cream with custard.

The soufflé mixture is ready.

10. I use a silicone mold to shape the candies. Pour the soufflé into molds and put it in the refrigerator to harden.

To make standard-shaped candies in the form of bars, pour the mixture into a rectangular mold. After hardening sharp knife cut the candies into rectangular pieces. With absence silicone molds You can use plastic cells that are filled with candy boxes.

11. Remove the frozen candies from the mold and pour chocolate glaze or melted chocolate over the entire surface.

12. To prepare the glaze, place chocolate cubes in a bowl, add a small piece of butter, 1 tablespoon of milk and heat the mixture until a homogeneous glossy glaze forms.

Homemade Bird's milk is ready. Bon appetit!!!

Bird's milk is rightfully considered the world's dessert. The airy delicacy has gained wide popularity in many countries, and the cake recipe has spread throughout almost the entire world. Many housewives are exploring the culinary niche, so they are interested in the question: “How to make dessert on your own?” Experienced craftsmen have developed several basic recipes, which are also the most delicious. Let's consider them in order, highlighting the main aspects.

Poultry milk according to GOST

The main feature of this recipe is considered to be that the cake is prepared on the basis of agar-agar. The component is an extract from algae, it is widely used in medicine. As a rule, it is not possible to purchase agar-agar in regular stores, so you should contact a pharmacy.

Many are trying to replace this ingredient edible gelatin, but then the mark “according to GOST” disappears. Lost taste and consistency finished product, the cake takes longer to harden in the refrigerator due date. Don’t save your energy; it’s better to buy agar-agar right away. Let's look at the step-by-step recipe.

Required Ingredients

wheat flour - 155 gr.
vanilla sugar - 20 gr.
agar-agar (algae extract) - 20 gr.
powdered sugar - 55 gr.
butter - 315 gr.
condensed milk - 110 gr.
granulated sugar - 445 gr.
chicken protein - 2 pcs.
chicken egg (whole) - 1 pc.
citric acid - 5 gr.
chocolate (preferably black) - 110 gr.

Prepare a deep container, pour agar-agar into it, pour 145 ml of algae. filtered water at room temperature. Remove the butter from the refrigerator and let it soften natural conditions, cut 55 grams from it.
Then beat it with a mixer, simultaneously adding vanillin and powdered sugar. Add a whole chicken egg to the resulting mixture and beat again. The mixture should rise by 2 times.
Sift the flour to loosen the mixture a little. Start slowly adding it to the cream mixture while stirring with a fork. If lumps appear, crush them on the edge of the dish. As a result, you should get a thick dough that lends itself well to kneading.
Prepare a baking dish, you can use a baking sheet. Cover it with paper or grease it vegetable oil(Not recommended). Roll out the resulting dough into a thin layer, turn on the oven and preheat it to a temperature of 200 degrees.
Place the pan in the preheated oven and bake at the indicated temperature for 10 minutes. After baking, trim the cake with a knife, giving it even edges. Pour condensed milk into a bowl, melt 210 g. butter at room temperature. Mix the ingredients, beat them with a mixer.
Pour the mixture of water and agar-agar into enamel pan, place on the stove and turn on low heat. Stir the mixture until the first bubbles appear, add granulated sugar and bring it until the granules are completely dissolved (about 5 minutes). Make sure that the mixture does not stick to the edges of the dish.
To check the readiness of sugar and agar-agar, after the foam appears, dip a spoon into the mixture, then remove it. You will see that the composition follows the cutlery. It is at this moment that the mass can be removed from the heat.
In a separate deep container, beat the egg whites, as a result you should get a dense thick foam. Add citric acid and repeat the manipulations. Start pouring in the agar-agar-based syrup in a thin stream, beat the mixture with a mixer. It will increase in size greatly.
Now add the cream made from butter and condensed milk and mix. The contents of the bowl will turn yellowish and liquid consistency. Pour immediately ready mixture onto the crust, place in the freezer for a quarter of an hour.
Melt the remaining butter in a water bath, add pre-grated chocolate. Stir the mixture until smooth to obtain thick cream. Remove the cake from the freezer and fill it with chocolate frosting. Let it harden again for a quarter of an hour.
After the specified time has passed, cut the dessert into triangular or square pieces. Serve with tea or coffee. If desired, you can draw a pattern on the surface of the glaze using the remaining cream.

Bird's milk: classic recipe

Classic cooking technology is loved by many housewives for low calorie content. For 100 gr. the product accounts for about 93 Kcal, this fact cannot but rejoice.

Korzh:

egg - 3 pcs.
baking powder for dough - 10 gr.
vanilla sugar - 14 gr.
sugar or substitute - to taste
corn starch - 35 gr.

Souffle:

chicken protein - 4 pcs.
gelatin - 10 gr.
milk (fat content 3.2%) - 310 ml.
granulated sugar - to taste
citric acid - 3 gr.

Glaze:

cocoa powder - 30 gr.
drinking water - 65 gr.
sour cream (fat content 15%) - 55 gr.
gelatin - 5 gr.
sweetener - to taste

The preparation of poultry milk begins with the crust. Separate the whites first and place them in the refrigerator for 20 minutes. Then beat the ingredients with a mixer to form a dense, thick foam. Add salt on the tip of a knife.
Egg yolks do not need to be refrigerated, mix them with corn starch, baking powder (can be replaced slaked soda), sugar substitute and vanillin. Combine this mixture with the previous one.
Line a baking tray with baking paper and pour the crust mixture into it. Preheat the oven to 180-190 degrees, place the baking sheet inside, bake the dough for about a quarter of an hour.
Start preparing the soufflé. Pour milk into a deep container, add gelatin, place the pan on the stove. Set the power to medium and wait until the first bubbles appear. Stir the mixture constantly to prevent it from burning.
After boiling, simmer the mixture for another 1 minute, then turn off the burner. Beat the chicken whites after mixing them with salt. Add citric acid and bring to a thick foam.
Cool the milk mixture to 65 degrees. Start pouring it in a thin stream into the whipped whites, stirring at the same time. Place the prepared mixture onto the cooled crust, level it out and refrigerate until completely hardened.
When the base is ready, you can start making the glaze. Dissolve gelatin in water according to instructions, heat on the stove until the granules dissolve. Add sour cream (can be replaced with cream), cocoa powder and sugar substitute.
Stir the glaze until smooth, cool. Remove the cake from the refrigerator and pour the frosting over it. Place the dessert in the refrigerator again and wait until it hardens (3 hours). Cut into pieces and consume with tea or coffee.

Bird's milk with cocoa

gelatin - 55 gr.
cottage cheese (fat content from 15%) - 325 gr.
whole milk - 270 ml.
cocoa powder - 80 gr.
sour cream 20% fat - 440 gr.
cream - 50 gr.
granulated sugar - 325 gr.

Bird's milk with cocoa is formed from two parts - a black and a white base. First prepare the chocolate layer. To do this, pour cocoa powder according to the instructions, leave until completely swollen.
Add 20 gr. gelatin, mix, pour into an enamel pan. Place the dishes on the fire, stir, until the granules are completely dissolved. When the mixture becomes homogeneous, pour it into the mold and leave for half an hour to infuse.
Proceed to form the white layer. Pour milk over the remaining gelatin and leave for a quarter of an hour until completely dissolved. At this time, prepare a kitchen sieve and rub the cottage cheese through it.
Mix cottage cheese with sour cream, pour in heavy cream, add granulated sugar. Grind the mixture to a paste-like consistency, beat with a mixer until fairly thick (about 5 minutes).
Place the dissolved gelatin on the stove and bring until the first bubbles appear. Mix with the milk mixture and beat again with a mixer. Leave at room temperature for 1 hour, then transfer to the refrigerator for 15 minutes.
Pour the finished white mass over the chocolate layer and let it harden in the refrigerator for 3 hours. After the expiration date, cut the cake into portions and serve with tea or coffee.

Korzh:

margarine - 245 gr.
vanilla sugar - 12 gr.
chicken egg - 6 pcs.
baking powder - 10 gr.
granulated sugar - 410 gr.
wheat flour - 410 gr.

Cream:

milk - 425 ml.
butter - 310 gr.
sugar - 310 gr.
semolina - 40 gr.
lemon - 2 pcs.

Glaze:

sour cream or cream (fat content from 20%) - 60 ml.
granulated sugar - 85 gr.
vegetable oil - 30 ml.
cocoa powder - 25 gr.

Place margarine in an enamel pan, melt in a water bath, cool. Add granulated sugar and mix, beat with a mixer until the crystals are completely dissolved.
Beat the eggs, add flour, baking powder, and knead the mixture until elastic. Divide the dough into 2 parts to bake cakes from them later.
Preheat the oven to 180 degrees. Take 2 baking sheets, line them with paper or grease them with sunflower oil. Roll out both sections of dough and bake for a quarter of an hour.
Semolina should be ground in a coffee grinder or blender until it becomes powdery. Pour the milk into an enamel pan, bring to a boil, slowly add the semolina and stir.
Cook the cereal for about 5 minutes, collect the mixture from the walls. After the specified period has passed, turn off the burner and let the porridge brew for about 10 minutes.
Wash the lemons, cut into pieces and remove the seeds. Grind with a blender until mushy. Melt the butter in the microwave or in a water bath, grind with granulated sugar, mix with cooled semolina porridge and chopped lemons.
Beat the resulting mass with a mixer to eliminate lumps. Place in the refrigerator for 40 minutes and begin preparing the glaze. Pour granulated sugar, sour cream and cocoa powder into a saucepan and heat until thick.
Add butter to the mixture and mix thoroughly. Take the first cake layer, spread it with a large amount of cream, cover with the second cake layer. Pour glaze over the cake and refrigerate until set. If possible, leave the dessert overnight to soak.

Bird's milk is a type of dessert that can be easily prepared at home. By and large, the delicacy is made by hardening; only the crust is prepared in the oven. Consider the recipe according to GOST or classical technology. Make a cake based on cottage cheese, semolina or cocoa. Observe the proportions; do not start cutting the dessert until it has completely hardened.

Video: bird's milk cake

One of the legends tells how beautiful birds of paradise fed their chicks with their most delicate “bird’s” milk. This is of course a fairy tale, but here it is classic dessert“Bird's milk” is a real magical delicacy. Thin crust, tender soufflé and delicious chocolate glaze.

Fans of Bird's Milk cake often complain that the delicacy is no longer what it used to be. What can you do, times have changed, the recipe has improved.

If your kitchen is equipped with a mixer, making a cake will be easy.

To prepare this dessert you will need:

fine sugar – 8 tbsp;
large egg - 7 pieces;
a little vanilla sugar;
40 g gelatin granules;
200 ml milk;
flour – 160 g;
baking powder for the dough;
150 g butter (softened);
2 chocolates;
whole milk “condensed” - 100 g.

Cooking time required: 1 hour. In one serving 100 g: 399 kcal.

How to do:

Classic version step by step

This delicacy is based on a cream made from whipped egg whites brewed with sweet syrup.

Ingredients:

for glaze: two bars of dark chocolate.

For the crust:

flour – 160 g;
45 g butter;
selected egg – 2 pcs;
sugar – 100 g.

For delicate cream:

10 tbsp. l. Sahara;
3 squirrels;
8 tbsp. l. oils;
20 g gelatin;
2 g citric acid;
100 g of “condensed” whole milk.

Time required: 2.5 hours. One serving 100 g: 415 kcal.

How to make a classic soufflé cake “Bird's milk”:

Step 1. Soak the gelatin according to the instructions on the package.

Step 2. To prepare the dough, rub the butter with granulated sugar. Add chicken eggs, mix and enter wheat flour. The consistency will give you a mixture resembling thick sour cream.

Step 3. Line a standard baking sheet with oiled cooking paper. Pour out the dough, its layer is about 0.5 cm.

Step 4. Bake in a preheated oven for seven minutes. Ready cake cool, cut out two squares or rectangles.

Step 5. Cook the syrup: combine granulated sugar and water in a saucepan, heat over low heat with constant stirring, bring to a boil, add lemon. Cook until sugar syrup will not become sticky. Approximately 40 min. To check, scoop up the syrup with a spoon, lift it, if the thread of syrup does not break, then everything is fine, you can add gelatin and stir. As soon as the mixture begins to thicken, remove from heat.

Step 6. Make the cream: beat the whites with a mixer into a fluffy foam, then pour in the syrup in a thin stream, continuing to beat with the mixer. Leave the resulting mass for five minutes at room temperature. Lightly beat the butter, add condensed milk, mix again. Send this mixture to the squirrels.

Step 7. Place the springform pan without a bottom on a sheet of cooking paper, placing it under a wide cutting board. Place the cake in the mold, pour the soufflé on top, leaving 100 grams for the second cake. Place the next cake layer and spread the remaining soufflé on top. Cool in the refrigerator.

Step 8. The most delicate operation - carefully prepare the chocolate glaze in a water bath. Make sure that there is no chance for water to get into the chocolate and ruin the glaze.

Step 9. Remove the cake from the refrigerator and pour glaze over it. Don't forget to put it back in the refrigerator.

Step 10. Remove the springform pan from the finished dessert. If desired, decorate with chocolate or butter cream. Serve the cake immediately, then the soufflé will be tender; if you keep it in the refrigerator for a day, the layer will become porous.

Cake “Bird's milk” with cottage cheese and gelatin

Do you want something light and unusual? And there is such a recipe. Berries, airy curd cream and thin dough– everything for an exquisite tea party.

Ingredients:

butter – 80 g;
natural honey – 8 tablespoons;
any crumbly cookies– 250 g;
granulated gelatin – 20 g;
orange juice – 3 tablespoons;
fat curd– 0.6 kg;
heavy cream – 200 ml;
fresh raspberries – 200 g;
5 small sprigs of mint.

Cooking time: 1 hour. Calorie content per 100 g serving: 400 kcal.

Preparation:

Over low heat, dissolve the gelatin granules in the orange juice. Grind the cookies in a blender bowl, add 70 g of softened butter, three tablespoons of honey and mix until smooth;
Grease a springform cake pan with the remaining butter, pour the resulting mixture into it, and press it to the bottom with a spoon. Place in the refrigerator;
Mash the curd mass with a spatula. Beat the cream with a mixer and add it to the cottage cheese, add the remaining honey;
Choose the most beautiful raspberries to decorate the dessert. Lightly mash the remaining berries and combine with curd cream, then add gelatin;
Place the curd soufflé on the crust and smooth it out. Place in the refrigerator to harden;
Decorate the finished dessert with raspberries and mint.

A simple recipe for a delicacy with semolina

For the cream, we suggest using semolina porridge. It seems like a completely simple ingredient, but semolina can delight you with a new taste if you add it to it lemon zest and juice.

Ingredients:

4 eggs;
baking powder + glass of flour + 30 g cocoa;
fine granulated sugar – 200 g;
1 pinch table salt;
8 tbsp. softened butter.

granulated sugar – 150 g;
250 g melted butter;
1 small lemon;
700 ml milk;
5 tbsp. semolina cereals;

Chocolate glaze:

sour cream and sugar - 4 tbsp each;
butter and cocoa - 3 tbsp each.

Time required: 1.5 hours. Value of 1 serving 100 g: 418 kcal.

How to prepare Bird's Milk cake with semolina:

Beat the yolks with a mixer until a fluffy light mass is formed. Continue beating, adding sugar and salt. Then increase the speed of the mixer and add one egg white at a time;
Preheat the oven to 180. Combine flour and baking powder, add soft butter and stir until smooth. Add the beaten eggs, mix a little more and divide the mixture in half. Mix one part with cocoa;
Grease the springform pan well with a piece of butter, place the brown dough in it and place it in hot oven for 7-10 minutes. Bake the light-colored crust in the same way;
The most crucial moment in the whole recipe is the cream. Pour semolina into hot milk and add sugar. Cook until thick. While you beat the other ingredients for the cream, the porridge will cool completely;
Grate the lemon zest on a fine grater and squeeze the juice from ½ of the fruit. Beat the softened butter with a mixer. Add zest and juice, continuing to beat. Add semolina porridge and knead the mass into a homogeneous fluffy cream;
Place in a mold with high sides chocolate cake, put all the cream on top of it, smooth it out. Press down the cream with a light cake layer. Wrap the form cling film and refrigerate overnight;
To make the glaze, mix sour cream with the recommended ingredients. With gentle heating, the glaze will acquire a special consistency, become soft and shiny;
Remove the cake from the refrigerator and remove the mold. On ready dessert spread the chocolate glaze in a thin layer, smooth it out and put it in the refrigerator for another half hour so that the glaze hardens well.

Candy "Bird's milk" at home

The best part about making homemade Bird's Milk sweets is that we do without dough.

Ingredients:

egg whites – 7 pcs;
clean water – 250 ml;
gelatin packet – 40 g;
any dark chocolate – 200 g;
softened butter – 180 g;
vanilla sugar - to taste;
fine sugar – 125 g.

Cooking time required: 1 hour 20 minutes. 100 g of sweets: 350 kcal.

Cooking Guide:

Fill the gelatin with water. After about half an hour, put it on the stove and bring it to a boil, stirring constantly. Cool.
Using a mixer, beat the whites into a fluffy mass. Add 125 grams of fine sugar. Increase the mixer speed slightly and mix the mixture until smooth. While continuing to whisk, pour in the gelatin liquid;
Prepare glaze from chocolate and butter in a water bath. To do this, put them in a small container, place it in a deep pan filled with hot water half the height of the container, place on the stove for 15 minutes;
Place some of the chocolate glaze in a low mold and place in the refrigerator for about fifteen minutes. Remove the pan from the refrigerator, place the cream souffle on top of the frosting and smooth it out. Place the remaining mixture on it in a thin layer chocolate mass, level and place on the refrigerator shelf for another 30 minutes;
When all the layers have hardened well, you can cut the candies into any shape you like.

Bird's milk with strawberries

Indispensable participant modern recipes"Bird's milk" - fresh strawberries. Its taste is bright, and it adds an aromatic berry note to the cream. And, of course, the red color, which makes the dessert look especially appetizing.

For the cakes you will need:

chicken egg – 7 pieces;
premium flour – 150 g;
potato starch – 50 g;
fine sugar – 150 g;
vanillin – 5 g.

Required for cream:

cream – 300 ml;
a glass of fresh strawberries;
natural yogurt – 100 g;
gelatin – 1 sachet.

Required for decoration:

fresh strawberries - about 100 g;
mint leaves - 1 handful;
2 tbsp. l. powdered sugar.

You will need: 2 hours. Energy value 100 g: 405 kcal.

Recipe step by step:

Preheat the oven to 180 ºC. Beat the yolks with a mixer until light color. Add fine sugar, starch and flour, whisking continuously. Increase the mixer speed slightly and gradually add the whites, knead the dough into a homogeneous mass;
Grease a suitable mold with a cube of butter and place in it. biscuit dough and put it in the oven. Ready base Don’t take it out right away, let it sit in the turned off oven for about ten minutes. Remove the biscuit and cut into two equal halves;
For the cream: soak gelatin according to package instructions. Beat the cream with a mixer. IN mandatory add yogurt, stir and carefully pour in the swollen gelatin, add strawberry pieces;
Place the first cake layer on a flat dish, place the cream on top, and smooth it out. Place the second cake layer on the soufflé and press down lightly. Place the dessert in the refrigerator until it hardens well;
On ready cake"Bird's milk" place pieces of fresh strawberries, decorate powdered sugar and mint leaves.

Little tricks

The cakes can be sprinkled with any cream liqueur before filling with cream. By the way, you can also add a tablespoon of liqueur to the cream so that the taste of the soufflé is not monotonous.

Be sure to add gelatin to the cream; if there are no granules, take plates, the result will be the same. Thick chocolate glaze can be thinned by adding a piece of butter.

Be sure to cool the egg whites that need to be whipped into a fluffy mass. It is important that the dishes are porcelain. The whisk must be absolutely clean; even a small drop of fat will ruin the foam. A pinch of table salt added to the whites will strengthen it.

Another detailed recipe tasty treat- in the next video.