In the 80s. XX century for a popular cake, which was called "Bird's milk", it was necessary to defend a long line. Later, when the snow-white souffle was replaced by lemon cream, the culinary piggy bank was replenished with many original recipes. For example, “Bird's milk” cake with semolina and lemon, an air cream with a delicate citrus aroma that gives the dessert a divine and unusual taste.

Classic cake "Bird's milk" with semolina and lemon

A festive dessert, according to a recipe from my mother’s notebook, is prepared easily.

We will need:

For biscuit dough:

  • eggs - 3 pieces;
  • a pack of margarine;
  • granulated sugar - 180 g;
  • flour - 130-140 g;
  • cocoa powder - 25 g;
  • soda - 12 g and vinegar.

For cooking cream:

  • milk - 0.4 l;
  • semolina - 100 g;
  • granulated sugar - 270 g;
  • lemon;
  • butter - 320 g.

Cook icing:

  • sour cream - 2 spoons;
  • cow oil - 50 g;
  • sugar - 75 g;
  • cocoa powder - 2 tsp.

Cake Cooking Instructions:

Cakes

  1. Melted margarine is mixed with sugar sand.
  2. Beat eggs one at a time.
  3. Carefully introduce the soda, slaked with vinegar.
  4. Add flour and knead. Divide equally.
  5. Add cocoa to one half.
  6. Grease the form, sprinkle with flour and bake a biscuit. With a knife, divide the chilled biscuit into two cakes.

Cooking cream for semolina cake:

  1. Thick sweet semolina is boiled in milk.
  2. Prepare a sugar - oil mixture.
  3. Grated lemons (without a white inner film).
  4. Chilled porridge is mixed with sweet oil and lemon zest with juice is added.
  5. Whipped cream is ready in the refrigerator for 20-30 minutes.

Cake assembly:

  1. Cakes, alternating dark with white, smear with cream, then the sides, without lubricating the top.
  2. Cook the glaze by mixing its ingredients. Heat to a boiling state and put in oil. Stir while continuing to boil for 2-3 minutes.
  3. In a few tricks, warm glaze is poured onto the upper cake and sides.
  4. To sustain 60 minutes, having cleaned in a cool place.

The festive item is decorated with icing sugar, imposing stencils with letters, or drawings.

Step-by-step recipe from Julia Vysotskaya

A 20-year-old prescription cake is a specialty and favorite among Julia, and is constantly a huge success with her friends and relatives.

What is needed for a souffle:

  • eggs - 6;
  • sugar 190 g;
  • flour - not a full spoon;
  • 24 g of gelatin;
  • milk - 130 ml;
  • cow butter - 180 g

To the biscuit:

  • 4 eggs;
  • 140 g - flour;
  • a glass of sugar.

Glaze:

  • cocoa - 100 g;
  • whole milk - 60 ml;
  • granulated sugar - 90 g;
  • oil - 3 tablespoons.

Cake cooking procedure from Julia Vysotskaya

  1. Prepare a biscuit in advance. Beat eggs with sugar, with the gradual maintenance of flour. It is baked for 0.5 hours in a form that is not oiled. Cool on a wire rack by inverting.
  2. Cooking cream - souffle. Separate the yolks from the proteins.
  3. Grate half the norm of sugar with 6 yolks, add flour and warm milk. On low heat, not forgetting to stir, boil thick sour cream to the consistency. Cool without removing the cover.
  4. Beat by adding butter.
  5. Let the gelatin soak in 4 tablespoons of cold boiled water for 10 minutes. Heat, without boiling, to dissolve the whole.
  6. Proteins are whipped into a stable foam, sand is gradually added and the gelatin solution is gently poured in a warm form, continuing to whisk until smooth and shiny.
  7. Souffle is mixed with custard.
  8. Place one cake in a container with cling film and pour cream. Another layer is pressed over the cream. Keep the cake in the cold for 7-8 hours.
  9. Put on a plate. Glaze: boil cocoa powder with milk, sugar and butter. Boil, boil to the desired density and pour the product.

Dessert from Emma's grandmother

Delicate cake - souffle for the holiday.

For biscuit

  • yolks - 7;
  • flour - 140 g;
  • sugar - 90 g;
  • cow butter - 120 g;
  • a bag of vanillin;
  • baking powder - a spoon.

Cream - Souffle

  • proteins - 7;
  • agar-agar - 10 g;
  • granulated sugar - 7.5 tablespoons;
  • butter - 160 g;
  • condensed milk - a can;
  • citric acid - a quarter of tsp.

Glaze coating

  • bitter chocolate - a large tile;
  • cream - a tea cup;
  • oils - 30 g;
  • granulated sugar - 2 tsp.

The order of preparation of dessert from Emma's grandmother:

  1. Beat the yolks with a mixer with sugar and vanilla until white, adding softened butter in portions. Pour flour with baking powder, and knead the dough.
  2. Cover the pan with baking paper and pour the dough. Bake when heating the oven at 200 degrees. Cool on a wire rack without a mold. Cut the cooled biscuit into 2 layers.
  3. Pour water (7 tablespoons) into a dish with agar-agar and leave for a quarter of an hour. After add sugar and heat to 116 degrees. Beat the chilled proteins well and, without stopping, carefully pour in the sweet liquid.
  4. Condensed milk is added to the butter whipped until splendid.
  5. Combine the protein mixture with an oil cream.
  6. At the bottom of the form, put a layer of biscuit, half the souffle on top, then repeat. Soak the finished cake in the cold for at least 2 hours.
  7. Cook chocolate icing. Heat fatty cream with sugar. When the grains dissolve, pour the mixture into a bowl with chocolate pieces. Stir until smooth, then add oil.
  8. Cover the finished product with a cooled glaze. Soak dessert in the cold for an hour.

Cake "Bird's milk" with semolina, lemon and condensed milk

Homemade simple cake reminiscent of childhood.

You will need:

  • margarine - a pack;
  • flour - 130 g;
  • granulated sugar - 5-6 tablespoons;
  • eggs - 3 pieces;
  • cocoa powder - 75 g;
  • baking powder.

Cooking biscuit:

  1. Rub eggs with sugar and mix with soft margarine.
  2. Cocoa, flour and baking powder are combined.
  3. Both mixtures are combined.
  4. Bake in a greased and sprinkled form.
  5. After cooling, divide into layers.

To cook the cream, you will need:

  • milk - a glass;
  • semolina - 4 tsp;
  • granulated sugar 2 tbsp. l .;
  • butter - briquette;
  • 2 lemons;
  • half a can of condensed milk.

How to cook:

  1. Grate the lemon zest.
  2. Cook sweet porridge from semolina.
  3. Beat with chilled porridge, adding softened butter, then a little condensed milk.
  4. Carefully combine with grated lemon.

Glaze:

  • cocoa powder - 75 g;
  • milk - 55-60 ml;
  • granulated sugar - 75 g;
  • oil - 50 g.

Cook:

  1. Connect and grind the components of watering.
  2. Heat without boiling.
  3. Pour dessert, place strawberries on top.

With cocoa

For almost real “Bird's milk” we need:

  • half a liter of milk;
  • semolina 100 g;
  • softened oil 2 briquettes of 200 g;
  • sugar 270 g;
  • lemons 2 pcs.;
  • cocoa powder 75 g

Dessert cooking:

  1. Cook and cool the semolina.
  2. Beat sugar with butter until doubled. Cocoa powder is poured and whipped again.
  3. A teaspoon is introduced porridge, then grated citrus, without stopping whipping.
  4. The finished souffle is laid out in molds and aged in the refrigerator for 5-7 hours.

The “bird milk” prepared at home is different from the present. But this simple and quick recipe does not make the cake worse, but rather the dessert stands out with special tenderness.

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