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Cake "Bird's milk" - 7 recipes for cooking at home

“The rich have everything, to shout bird’s milk,” the Russian proverb says, but in the 60s of the twentieth century, thanks to the efforts of the Soviet confectioner V. Guralnik, “Bird's milk”, which became a cake, was accessible to people of any income. True, often this dessert remained unattainable because of the impossibility of production to satisfy growing demand. Therefore, the housewives tried to repeat the desired bird milk cake in their kitchens. So there were various tasty variations of it.

Material Content:

1 "Bird's milk" according to GOST with gelatin
2 A simple recipe without baking with boiled condensed milk
3 Based on cottage cheese
4 Cake "Bird's milk" on agar-agar
5 Chocolate dessert
6 Biscuit treat option
7 With semolina and lemon

"Bird's milk" according to GOST with gelatin

This is a classic version of the cake, which lined up long queues at the pastry shops. But now an accessible step-by-step description of the recipe allows you to cook this delicacy in your home kitchen.

For a dessert beloved by many since childhood, in accordance with the requirements of GOST, for two branded cakes should be prepared:

a couple of large eggs;
100 g of oil is fatter;
100 g of fine sugar;
10 g vanilla sugar;
160 g of the highest grade flour.

Proportions of products to create the lightest and soft souffle with a delicate milk aroma:

450 g of granulated sugar;
210 ml of water (140 of them for syrup and 70 for soaking gelatin);
25 g of gelatin;
3 protein eggs;
100 g of condensed milk (not boiled);
200 g of oil;
4 g of vanillin;
3 g of citric acid.

Traditional decoration - chocolate, glossy, shiny glaze is made from:

100 g of dark chocolate;
50 g of butter.

How to recreate Bird's milk cake according to GOST with gelatin:

First you need to bake two cakes with a diameter of 24-25 cm from shortcrust pastry. Beat soft butter with sugar and vanilla sugar using a mixer. The mass should turn white, increase in volume, and the sugar grains completely disperse.
After this, mix the eggs and flour one at a time.Collect the finished dough into a bun, which should be given 15-20 minutes to rest. Then roll out the cakes of the desired diameter on parchment, bake them at 230 degrees 10-12 minutes and cool without removing from paper.
Now you can do the souffle cooking. First you need to soak gelatin in water. From sugar and water, boil the syrup, which will stretch from the spoon with a thin thread.
While the cooked syrup will cool (its temperature should drop to 60 degrees), whip the creamy butter with condensed milk. Do the same with egg whites in a separate bowl. A little citric acid and vanilla sugar will help you get steady peaks with a pleasant aroma faster.
Connect the components of the souffle. First, pour the syrup into the proteins a little, without stopping whipping them, followed by gelatin heated to a liquid state without grains. The last to intervene with a spatula is an oil cream with condensed milk.
At the bottom of the mold with detachable sides of a suitable diameter, one sand cake should be laid, half the souffle evenly distributed over it, covered with another cake, onto which the remaining portion of the tender mass should be transferred. Put the dessert for 3-4 hours in the refrigerator.
When the soufflé mass well “seizes” and hardens, it remains only to pour the dessert on top with melted chocolate and butter.

Let the icing harden, remove the cake from the mold and serve.

A simple recipe without baking with boiled condensed milk

For any cake, you need to bake cakes, but this dessert allows you to get around this point by preparing “Bird's milk” without baking. The biscuit base can be purchased in the store in the form of ready-made cakes, and the sand base can be made using the method proposed below.

Soufflé can be made according to the classic recipe or use the caramel version with boiled condensed milk. You can decorate the dessert with canned and fresh fruits, which will add a delicate sourness, balancing the sweetness of the souffle.

The sand base of the cake is prepared from:

200 g shortbread cookies;
100 g of oil.

For caramel soufflé you will need:

370 g of boiled (homemade) condensed milk;
200 g of sour cream 20% fat;
half the amount of butter;
20 g of gelatin;
5 proteins.

Decorate dessert:

400 g canned or fresh berries and fruits to taste;
1 pack of jelly for the cake.

Cooking Algorithm:

In a blender or food processor, beat shortbread cookies with soft butter into buttery crumbs. Tamp the resulting mass to the bottom of the split mold and refrigerate.
Beat condensed milk with butter of soft cream consistency. Prepare gelatin: allow it to be saturated with water (1: 3 ratio) and heat to a liquid state. Put a spoonful of condensed milk cream in hot gelatin, stir and add to the total mass of the cream.
Foam the proteins thoroughly and mix with the base of boiled condensed milk. Distribute the souffle on the basis of shortbread cookies, smooth and stand the night (at least 8-12 hours) on the shelf of the refrigerator.
Arrange the fruit berries on the frozen treat and pour them on top of the jelly for the cake, prepared in accordance with the recommendations on the package. As soon as the jelly hardens, gently detach the detachable sides of the dessert and transfer it to a serving dish. A caramel bird, as this version of the cake is also called, is ready to "fly" to the table.

If you could not buy jelly for the cake, you can cook it yourself by mixing gelatin, sugar and water in a ratio of 1: 1: 3. After gelatin swelling, heat the mixture to a liquid state and pour fruit on the cake with it.

Based on cottage cheese

To prepare a tender version of "Bird's milk" based on cottage cheese, you also do not need to turn on the oven. An important point of this recipe: cottage cheese should be chosen tender, pasty, without grains. For reliability, it is better to kill it to the desired consistency in a blender.

Dessert consists of three layers. For the first you need to take:

100 g of dark chocolate;
the same amount of oil;
100 g of dry chocolate breakfasts in balls (for example, "Nesquik").

The second layer of curd soufflé is prepared from:

500 g of cottage cheese;
200 g of sugar and fat cream;
40 g of gelatin;
100 ml of water;
vanillin to taste.

Final layer - chocolate coating consists of:

140 ml of water;
130 ml cream;
180 g of sugar;
60 g of cocoa powder;
10 g of gelatin;
20 ml of water.

Working process:

We drown chocolate and butter until fluid, pour crispy balls of breakfast cereal into it, mix and spread evenly on the bottom of a greased, split-shaped vegetable oil. We send it to the cold so that the layer sets.
Prepare gelatin: allow it to swell and dissolve in the microwave or in a steam bath. Beat cream with sugar and cottage cheese in a lush mass, add vanillin and add prepared gelatin. Put the resulting souffle on top of the first layer. Put it back in the cold.
When the souffle “seizes”, combine in one saucepan all the ingredients of the glaze, except for gelatin and water. Soak it separately. Simmer the icing for 10 minutes. Then let stand for the same amount, removing from the fire.

It remains to transfer the swollen gelatin to the icing, mix it until smooth and pour the dessert on top with the finished mass.

Cake "Bird's milk" on agar-agar

For mousse and soufflé desserts, two main thickeners are used - gelatin and agar-agar.

The last product from seaweed allows you to get more stable structures, since it freezes already at forty degrees.

This and its other properties make some changes to the general technology of cooking.

So that the yolks of the eggs used for soufflé do not disappear, it is better to bake sponge cake as the basis of the cake, taking for it:

7 yolks;
120 g of sugar;
100 g butter;
5 g of vanilla sugar;
5 g of baking powder;
160 g of flour.

The composition of the souffle includes:

7 proteins
3 g of citric acid;
250 g of sugar;
250 g of condensed milk;
170 g butter;
10 g of agar-agar;
100 ml of water.

The chocolate glaze product kit will be as follows:

200 g of dark chocolate;
30 g butter;
200 g of cream.

Cake "Bird's milk" with agar-agar is prepared as follows:

Beat the yolks for biscuit to a light cream with sugar (including vanilla), add very soft butter to the resulting mass, and beat together again. Then sift the flour and baking powder, knead the dough with a spatula and bake a sponge cake with a diameter of 26 cm for 20 minutes at 200 degrees.
Pour warm water to the agar-agar and let stand for a quarter of an hour, then add sugar and boil the syrup to the boiling point.
Beat proteins with citric acid to a stable and dense foam, pour hot syrup into it, without stopping beating. At medium speed, mix in very soft cream butter and condensed milk.
Dissolve the biscuit along 2 layers. Lay one on the bottom of the mold, fill with half the souffle, cover with a second cake, on the top again the souffle. Smooth the surface of the dessert and put it in the refrigerator for three hours.
Pour small pieces of chocolate and butter with cream heated to a boil. Stir the mass to make it smooth and uniform. Then pour the icing on the frozen souffle and return the cake to the refrigerator until it “seizes”.

Chocolate dessert

When you want variety, you can make a chocolate version of "Bird's milk" on agar-agar and boiled condensed milk. The cake will turn out unusual, but very tasty.

For a small (20-21 cm) biscuit, you must prepare:

2 eggs;
75 g of granulated sugar;
90 g of flour.

To make a chocolate souffle, you need to take:

8 g of agar-agar;
140 ml of water;
300 g of sugar;
200 g butter;
100 g of boiled condensed milk;
2 squirrels;
70 g of dark chocolate;
50 g of cocoa powder.

In addition, you need 100 g of milk or dark chocolate to decorate the cake.

Sequencing:

From the eggs and sugar, make a sweet foam, stir in the sifted flour and make a biscuit. As in previous recipes, it must be cut into 2 thinner cakes.
For soufflé, beat soft butter with condensed milk, melted chocolate and cocoa powder. From agar, sugar and water, boil the syrup.When it reaches 110 degrees, remove it from the heat and let it cool slightly.
Beat the whites in a stable foam, without stopping the mixer, pour in the syrup and stir in the cream on the condensed milk.
Fold the sides of the detachable shape or rings for the assembly of desserts with an acetate film, lay one cake on the bottom, put the whole mass of souffle on it, flatten and cover with a second cake. Send everything for one hour in the cold.
As a decoration, apply a mesh of melted chocolate on top. Before serving, remove the cake from the mold.

Biscuit treat option

Souffle goes well not only with sand cakes, but also with a biscuit base.

This option of “Bird's milk” can be prepared without problems in the oven, and in the slow cooker. The latest gadget will help you get the perfect biscuit even for a novice hostess.

So, for sponge cake you need:

3 chicken eggs;
120 g of sugar;
120 g of flour.

For custard soufflé cream, you should take:

7 eggs;
200 g of sugar;
160 ml of milk;
20 g flour;
180 g butter;
30 g of gelatin;
100 ml of water;
1 g of vanillin.

To make icing for cake decorating you will need:

100 g of dark chocolate;
15-20 g of butter;
60 ml of boiled milk.

Dessert preparation steps:

Ten minutes with a mixer, beat eggs with sugar at medium speed, until the space occupied by them in the vessel increases at least three to four times. Sift flour to the egg foam, carefully mix it with a spatula or spoon.
Bake a biscuit in the oven or slow cooker in the “Baking” mode for 45-60 minutes. From the finished cake, make two thinner layers after complete cooling.
For soufflé filling, separate the proteins and yolks. Grind the latter with half sugar, add milk to them, sift the flour and, stirring, boil until thick. This process can also be carried out in a multi-cooker (option "Multi-cook", 100 degrees, quarter of an hour).
Allow to cool with a custard base to 20-27 degrees, add vanillin to it and beat with soft butter. Pour gelatin with a prescribed amount of water and, after swelling, warm up to a state of a homogeneous liquid.
Shake the proteins in a strong foam with the remaining sugar, mix the dissolved gelatin and the custard base in them.
Put half the souffle in the multicook, a thin sponge cake on it, on top - the second part of the cream and cover it all with another cake. Remove dessert for 3-4 hours in the cold.
After solidification, immerse the crock-pot in hot water for 1-2 minutes. Now you can carefully remove the cake from it.
Broken into small pieces a bar of chocolate and butter pour boiling milk, mix until smooth. Pour pastries with this fondant. After solidification, the dessert is ready to serve.

When cutting “Bird's milk” cake, chocolate icing often breaks and crumbles with ugly pieces, so that this does not happen, you should cut the dessert with a dry hot knife.

With semolina and lemon

The recipe for “Bird's milk” cake with semolina and lemon was very popular in times of total deficit, but even now, when you can easily find all the ingredients in the nearest store for even the most delicious dessert, it is definitely worth a try. Since for all its simplicity, the cake is really delicious.

List of required ingredients:

450 g butter (150 g - for cake, 300 g - in cream);
620 g of sugar (200 g - into the dough, 300 g - into the cream and 120 g - into the icing);
100 g of cocoa powder (40 g - in biscuit, 60 g - for chocolate icing);
5 g of baking powder;
2 eggs;
160 g of flour;
250 ml of milk;
30 g semolina;
1 lemon
90 g sour cream.

We bake a cake with semolina souffle step by step:

We prepare chocolate muffin pastry for a biscuit base. We turn eggs with white crystalline sugar into a stable foam. Beat soft butter a little for greater splendor. Carefully combine the eggnog and eggnog with beaten butter.
Having shown all our dexterity and utmost care so that the mass does not fall, we try to introduce a mixture of sifted loose components (flour, cocoa and baking powder) to the liquid component.
From the test, which turned out as a result, one high cake should be baked at 180 degrees. The duration of the heat treatment is 20 minutes.
Boil the lemon for 10-15 minutes in hot water so that all the bitterness is gone. Then cut it into slices, select the seeds and twist into the pulp in a blender or meat grinder.
From milk, sugar and semolina to cook thick porridge, which should be quickly cooled in an ice bath. Add lemon and soft oil to the cooled semolina, mix with a mixer all together in an air soufflé composition.
Dissolve the biscuit into two identical cakes, between which place the semolina porridge souffle. On top of the cake, pour icing from sugar, cocoa powder and sour cream warmed in one container.