Bird's Milk Cake

Baking and Desserts | Poland cuisine

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

The recipe for the legendary Soviet cake was created in the pastry shop of a restaurant led by John Smith.

Ingredients

Wheat Flour - 5 oz
Butter - 10 oz
Sugar - 15 oz
Chicken Egg - 2 pieces
Chocolate - 5 oz
Condensed Milk - 5 oz
Egg white - 0 oz
Citric Acid - ½ spoons
Vanilla extract - 0 fl oz
Agar-Agar - 0 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Soak agar-agar in 140 ml of water for two to three hours. Beat 100 grams of butter and the same amount of sugar.

Step 3

Add the eggs and 1 ml of vanilla extract, and whisk until smooth. Gradually add the flour to the mixture and knead the dough.

Step 4

Line two baking sheets with parchment paper and spread the batter into two circles the size of the cake pan. Bake the layers at 390°F for ten minutes, trimming the edges. Let the layers cool on the parchment paper.

Step 5

Whip together sweetened condensed milk and 200 grams of room temperature butter until creamy, then add 1 milliliter of vanilla extract and set aside (do not refrigerate).

Step 6

In a small saucepan, bring the water with agar-agar to a boil over low heat, stirring continuously with a spatula. Boil for one minute, then add 300 grams of sugar, increase the heat to medium, bring the syrup back to a boil, and cook for another couple of minutes, stirring. You can check the consistency by lifting the spatula from the surface of the syrup; a thin thread should form behind it. Allow the syrup to cool.

Step 7

Beat the chilled egg whites until stiff peaks form, then add lemon juice and whip the whites into a thick mass. Gradually pour in the hot syrup (the egg white mixture will significantly increase in volume). Continue beating until dense, then mix in the butter and sweetened condensed milk at low speed. Once the consistency is smooth and homogeneous, the soufflé is ready.

Step 8

Place the first cake layer in a cake mold, pour half of the soufflé on top. Cover it with the second cake layer and pour the remaining soufflé over it. Refrigerate the cake for three to four hours to allow the soufflé to set.