Bird's Milk Cake with Agar-Agar
Baking and Desserts | Russian cuisine
⏳ Time
2 hours
🥕 Ingredients
11
🍽️ Servings
6
Description
Bird's Milk Cake with Agar-Agar
Ingredients
- Wheat Flour - 4.9 oz
- Baking Powder - 1 teaspoon
- Agar-Agar - 0.7 oz
- Water - 4 fl oz
- Egg white - 4 pieces
- Sugar - 14.1 oz
- Butter - 8.8 oz
- Condensed Milk - 3.5 oz
- Chicken Egg - 1½ pieces
- Vegetable Oil - 0 fl oz
- Liquid dark chocolate - 3.5 oz
Step by Step guide
Step 1
For the layers. Beat 100 grams of butter with 100 grams of sugar.
Step 2
Add 1 egg and 1 yolk.
Step 3
Sift 140 grams of flour with baking powder into the mixture. Knead the dough well.
Step 4
Place the finished dough in the refrigerator for 30 minutes.
Step 5
Divide the dough into 2 parts. Roll out to fit an 18 cm mold (I used an 18 cm springform pan). Bake at 428°F for 8–10 minutes.
Step 6
For the soufflé: Soak 20 grams of agar-agar in 100 ml of water for at least 30 minutes.
Step 7
Combine 30 ml of water, 400 grams of sugar, and agar in a pot and heat to make a syrup (230°F).
Step 8
Beat 150 grams of butter with 100 grams of condensed milk.
Step 9
Whip 4 egg whites until stiff peaks form. Gradually pour in the syrup (at 176°F) while continuing to beat. Quickly fold in the whipped butter mixture (this must be done quickly, as agar starts to set at 104°F).
Step 10
Place the first layer in the mold, add half of the soufflé, then the second layer, and the remaining soufflé.
Step 11
Optionally, you can make the cake with just one layer (see photo). The layer can be soaked with regular syrup (boil 1/3 cup of water and sugar for a few minutes).
Step 12
Refrigerate for 1 hour.
Step 13
Prepare the glaze. Melt 100 grams of quality dark chocolate in a water bath, adding 10 grams of vegetable oil.
Step 14
Place the cake on a rack and pour the chocolate glaze over it. It's best to place a tray or bowl under the rack to catch any excess glaze.
Step 15
Refrigerate for another 30 minutes.
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