Bird's Milk Cake with Crème Brûlée

⏳ Time

1 hour 40 minutes

🥕 Ingredients

🍽️ Servings

Description

For the classic soufflé, do not use crème brûlée syrup; instead, beat together butter and 100 grams of sweetened condensed milk. If you find preparing 'Borodino' glaze challenging, use regular chocolate glaze (50 grams of butter and 75 grams of chocolate).

Ingredients

Chicken Egg - 1 piece
Egg white - 2 pieces
Water - 4 fl oz
Wheat Flour - 2.1 oz
Sugar - 13.1 oz
Whole egg - 1 piece
Agar-Agar - 0.1 oz
Butter - 9.7 oz
Condensed Milk - 4.9 oz

Step by Step guide

Step 1

Prepare the sponge cake base. To do this, beat 1 egg and 1 yolk with 1 tablespoon of warm water and sugar until thick and nearly white.

Step 2

Add the flour and knead the dough. This should be done vigorously and quickly, but carefully, using a spatula to prevent the mixture from deflating. Pour the dough onto a baking paper, slightly spread it into a circle with a diameter of 20 cm, and bake at 392°F for 15 minutes.

Step 3

Allow the cake layer to cool and cut it to fit the size of the pan. Place the cake layer at the bottom of the pan. Create edges in the pan using baking paper or acetate film.

Step 4

Prepare the crème brûlée syrup for the soufflé. To do this, pour sugar (40 g) into a saucepan with water (15 ml) and bring it to caramelization. Once it darkens, add condensed milk (100 g), stir, and pour in a little more water. Reduce the heat and cook, gradually adding water until the mixture reaches the right consistency — similar to liquid sour cream. Transfer the finished syrup to a bowl and let it cool. Whip the butter (200 g) together with the cooled crème brûlée syrup (100 ml) until creamy.

Step 5

Prepare the sugar-agar syrup. Place the agar-agar in water and heat it over low heat until it boils, stirring constantly to achieve a jelly-like consistency. Add 200 g of sugar and mix well. Cook over medium heat, stirring continuously for a few minutes — the finished syrup should form a thin thread when lifted with a spatula. Remove the syrup from the heat and whip two egg whites until stiff peaks form, so that the mixture does not flow and stays in the bowl.

Step 6

Pour the hot syrup in a thin stream into the egg whites while continuing to whisk. Once the syrup is finished, keep whisking for a few more minutes. The mixture should be warm. Add the buttercream and mix quickly (remember that agar-agar starts to set at 104°F). Transfer the soufflé into the mold on top of the sponge cake. Place the cake in the refrigerator for an hour, then remove it from the mold and take off the paper or film so that the cake can be glazed.

Step 7

To make the Borodino glaze, prepare a crème brûlée syrup using 30 grams of sugar, 10 ml of water, and 40 grams of condensed milk, as described above.

Step 8

Mix room temperature butter with the cooled syrup (35 g). Whip the mixture while placing it in water at about 140°F. Initially, the mixture will be thick, but it will start to become liquid. The glaze is ready. Make sure it doesn't heat above 86°F, otherwise the butter will separate.