Bird's Milk Cake According to GOST
Baking and Desserts | European cuisine
⏳ Time
5 hours
🥕 Ingredients
10
🍽️ Servings
12
Description
60 grams of egg whites is approximately the whites of two eggs. Whole eggs can be used for the cake layers. A baking pan with a diameter of 25 cm or larger, and parchment paper. The extract can be substituted with vanilla sugar, ground into powder. The butter and condensed milk for the cream should be at room temperature.
Ingredients
- Wheat Flour - 4.9 oz
- Egg white - 2.1 oz
- Sugar - 16.2 oz
- Citric Acid - ½ spoons
- Condensed Milk - 3.5 oz
- Agar-Agar - 0.1 oz
- Vanilla extract - 0 fl oz
- Chocolate - 2.6 oz
- Butter - 12.3 oz
- Chicken Egg - 2 pieces
Step by Step guide
Step 1
Soak the agar in 140 ml of water for a few hours. Place the butter out to melt.
Step 2
For the cake layers, beat the butter (100 g) with the granulated sugar (100 g), add the eggs (2), vanilla, and continue to beat until the mixture is pale and the sugar has dissolved. Gradually add the flour and knead the dough.
Step 3
Trace the shape of the pan onto a sheet of paper with a pencil. Spread the dough into two circles matching the diameter of the pan on baking paper. Bake at 200–446°F for 10 minutes. If the layers are too large, trim them immediately. Let them cool without removing from the paper.
Step 4
Whip the butter (200 g) and sweetened condensed milk (100 g) into a cream, add vanilla extract, and set aside (not in the refrigerator).
Step 5
On low heat, bring the water with agar to a boil, stirring thoroughly with a flat spatula to ensure the agar dissolves completely and doesn't burn. Boil for one minute.
Step 6
Add the sugar (460 g) and place it over medium heat. Stir continuously until it comes to a boil. As soon as the syrup increases in volume and a white foam forms, remove it from the heat.
Step 7
Perform the thread test: lift a spatula from the surface of the syrup, and a thin thread should follow it. This means the syrup is ready.
Step 8
Cool the syrup to 176°F. In the meantime, whip the chilled egg whites in a large bowl until a stable pattern forms on the surface. Gradually add the lemon juice and continue whipping until stiff peaks form.
Step 9
Gradually pour hot syrup into the egg whites in a thin stream — the mixture will increase significantly in volume. Whip until it reaches a stiff consistency.
Step 10
Mix the butter with the condensed milk, setting the mixer to a low speed. Once combined, the soufflé is ready.
Step 11
Line the mold completely with plastic wrap, making sure to cover the edges. Place one cake layer in the springform pan. Pour half of the soufflé mixture over the cake layer. Add another cake layer on top and pour the remaining soufflé over it.
Step 12
Place in the refrigerator to set for 3–4 hours.
Step 13
Melt the chocolate with the butter (50 g) and pour the glaze over the cake. Create any design you like. Allow it to set.
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