Bird’s Milk Cake
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Ingredients:
For the sponge cake:
– Eggs – 4 pcs.
– Sugar – 120 g
– Flour – 100 g
– Baking powder – 1 tsp.
For the soufflé:
– Condensed milk – 1 can (380 g)
– Butter (soft) – 200 g
– Milk – 100 ml
– Agar-agar – 10 g
– Sugar – 300 g
– Vanilla sugar – 1 tsp.
– Egg white – 2 pcs.
For the glaze:
– Chocolate — 100 g
– Cream — 50 ml
Preparation:
1. Sponge cake:
– Beat eggs with sugar until thick white foam.
– Stir in sifted flour and baking powder.
– Pour the dough into a mold (20 cm in diameter) and bake at 180°C for 20–25 minutes. Cool.
2. Soufflé:
– Beat butter with condensed milk.
– Soak agar-agar in milk for 30 minutes, then bring to a boil, add sugar and cook for a couple of minutes until boiling.
– Beat the whites separately until stiff peaks form.
– Add the beaten whites to the hot syrup with agar, continuing to beat.
– Stir in butter with condensed milk and vanilla sugar. Quickly spread the soufflé on the sponge cake (it hardens quickly!).
3. Glaze:
– Melt the chocolate and cream in a water bath.
– Pour the glaze over the cake and refrigerate for 3-4 hours.
Enjoy!
