Bird's Milk Soufflé Cake

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Bird's Milk Soufflé Cake

Ingredients

Wheat Flour - 7.1 oz
Milk - 16 fl oz
Chocolate eggs - 6 pieces
Vanilla salt - 6 tablespoons
Baking Powder - 6 teaspoons
Butter - 6.7 oz
Liquid dark chocolate - 3.5 oz

Step by Step guide

Step 1

Whip 4 egg whites.

Step 2

Whip 2 eggs, 4 yolks, and 6 tablespoons of vanilla sugar. Add 6 teaspoons of baking powder to 200 g of flour and gradually mix it into the whipped eggs with vanilla sugar, then pour in 480 ml of milk (or 480 ml of cream), mixing until smooth, and add 2 tablespoons of melted butter.

Step 3

Whip the 4 egg whites again and fold them into the mixture with the eggs, flour, and milk.

Step 4

Place a baking sleeve in the cake pan, cut along the seam and shaped to fit (lining the sleeve in the pan like foil or parchment paper works better for removal). Pour 1 tablespoon of melted butter into the pan. Then pour the batter into the pan and place it in an oven preheated to 356°F (350 degrees Fahrenheit) for 30–40 minutes. The batter may rise, but when you take the soufflé cake out of the oven, it will fall and level off under the glaze.

Step 5

Let the cake cool slightly and then place it in the refrigerator. Once the cake has cooled, take it out of the refrigerator and cover it with glaze, which is made by melting 150 g of butter and 100 g of dark chocolate on the stove. Place the soufflé cake back in the refrigerator. After the glaze has set, the cake is ready.