Despite the fact that in our time there are tons of delicious variations of the cake "Bird's Milk" most prefer to cook it according to GOST, it was for the latter that we created this material, collecting in it the most popular versions of the dish made according to state standards. Delicate soufflé, soft biscuit substrate and all this under chocolate icing - sounds more than appetizing, let's start cooking.
Classic cake "Bird's Milk" - recipe according to GOST USSR
Authentic is considered to be the cake prepared according to GOST of the times of the Soviet Union, then we decided to revive it further, especially for those who want to bump into nostalgia.
Ingredients:
For biscuit:
- eggs - 3 pieces;
- sugar - 75 g;
- baking powder - 1/2 tsp;
- flour - 65 g.
For a souffle:
- water 240 ml;
- agar - 2 teaspoons;
- powdered sugar - 380 g;
- egg whites - 3 pcs.
For glaze:
- chocolate crumb - 1 item;
- milk - 115 ml.
Preparation
Prepare a simple biscuit by combining the eggs with sugar, and then mixing them with the dry ingredients. Pour the dough into an oily form and send it to bake at 180 degrees 25 minutes. Biscuit should be completely cooled down first, and then split in half.
Now we take the souffle, for which it is necessary to heat the sauté pan with water and agar. When the liquid starts to simmer, pour the whole sugar powder and cook the syrup for about 5-6 minutes. Egg proteins turn into a lush and firm foam. Without stopping the mixer, in portions add sugar syrup with agar to them, and then whisk again for 3 minutes. You can also make a cake "Bird's Milk" according to GOST with gelatin, but an authentic recipe presupposed the addition of agar.
Put half of the biscuit into a high form, cover it with half a souffle and repeat the layers. Leave the cake until the souffle solidifies completely, and then gently release it from the mold.
Prepare a simple chocolate glaze - ganache from a mixture of chocolate and warmed milk. Cool the chocolate and milk mixture and carefully pour the entire cake. Allow the glaze to grasp and proceed to the tasting.
Cake "Bird's Milk" according to GOST - a classic recipe
Another variation of the classics was not sweetened due to powdered sugar, but due to condensed milk. Such a sweetener also made it possible to give a light milk taste to the treat.
The biscuit recipe is also different. It is more dense due to the presence of butter, but keeps its splendor thanks to the eggs.
Ingredients:
For biscuit:
- butter - 115 g;
- sugar - 35 g;
- eggs - 2 pieces;
- flour - 75 g;
- extract of vanilla - 10 ml.
For a souffle:
- eggs (squirrels) - 2 pieces;
- sugar - 310 g;
- lemon juice - 15 ml;
- gelatine - 20 g;
- Butter - 185 g;
- water 115 ml;
- evaporated milk - 65 ml.
For glaze:
- chocolate crumb - 1/2 st .;
- fatty cream - 95 ml.
Preparation
Preparation of biscuit begins with a standard procedure of beating soft oil and sugar crystals to the formation of whitish cream. While the corollas are working, in parallel, start driving one egg to the oil cream. As a result, you will remain with a magnificent cream, which should be mixed with flour and vanilla extract. Distribute the finished dough in two equal forms and
Take the souffle, for which you first need to soak gelatin in cold water. Approximately half an hour, when it swells, the cooking procedure can continue. Place the gelatin mixture in the saucepan over medium heat and mix it with the sugar. Condensed milk with butter, and turn the proteins into a stable foam. Pour syrup with gelatin to the squirrels, gently add butter, whilst continuing to beat. Distribute the soufflé between the two cakes and leave to freeze. Preparation of the cake "Bird's Milk" is almost over, it remains only to cover the treat with chocolate melted with cream.