Bird's Milk Cake in Milk Chocolate

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Bird's Milk Cake in Milk Chocolate

Ingredients

Chicken Egg - 3 pieces
Sugar - 8.8 oz
Wheat Flour - 1.7 oz
Vanilla Pod - 1 piece
Citric Acid - 0 oz
Agar-Agar - 0.1 oz
Butter - 7.4 oz
Condensed Milk - 4.2 oz
Liquid dark chocolate - 3.5 oz
Green jasmine tea bags - 0.1 oz

Step by Step guide

Step 1

Brew tea with 300 ml of boiling water; separate the yolks from the whites, leaving 2 egg whites in a separate container (the third egg white will not be needed); split the vanilla pod lengthwise and extract the seeds.

Step 2

Using a mixer, beat the yolks with the sugar from the small packet and the vanilla seeds into a strong white foam, add the flour, and gently mix until smooth; grease the baking pan with a small piece of butter, pour in the batter, and bake in a preheated oven at 356°F for 15 minutes.

Step 3

Pour 200 ml of the brewed tea into a saucepan, add the agar-agar, stir, and let sit for 30 minutes; using a mixer, beat the remaining butter and condensed milk into a cream.

Step 4

Bring the soaked agar to a boil until it reaches a jelly-like consistency, add the sugar from the large packet, cook over medium heat, stirring, until boiling, increase the heat and cook for another two to three minutes (syrup temperature should be 230°F).

Step 5

Using a mixer, beat the egg whites into a strong foam, add the citric acid, and beat until smooth white peaks form; gradually pour in the syrup while keeping the mixer running, beat until thick white smooth foam forms; fold into the cream using a spatula until homogeneous.

Step 6

Remove the cake from the pan; line the pan with plastic wrap; place the cake layer inside, spread the soufflé evenly on top, and refrigerate for 15 minutes; melt the chocolate in a water bath; pour over the cake and leave to set in the refrigerator for 30 minutes.