"Bird's Milk" with Almond Flour
Baking and Desserts | Russian cuisine
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
10
Description
This recipe was shared with us by Emily Johnson, the head pastry chef of a popular American restaurant.
Ingredients
- Butter - 13.4 oz
- Sugar - 25.6 oz
- Almond - 2.6 oz
- Wheat Flour - 5.3 oz
- Chicken Egg - 1 piece
- Egg white - 4.2 oz
- Agar-Agar - 0.4 oz
- Water - 10 fl oz
- Condensed Milk - 7.1 oz
- Chocolate - 7.1 oz
Step by Step guide
Step 1
Combine the wheat flour and almond flour, 75 g of sugar, 130 g of butter, and an egg. Mix until smooth, then refrigerate for 1 hour.
Step 2
Roll out the dough, place it in the mold, and bake for 10 minutes at 347°F, then let it cool.
Step 3
Bring agar-agar and water to a boil, add sugar, and simmer until it reaches 226°F.
Step 4
At the same time, whip the egg whites and slowly pour in the syrup while continuing to whisk (the egg whites should be firm and white at the moment the syrup is added). Keep whipping. Once the mixture cools down, add room temperature butter and sweetened condensed milk.
Step 5
Pour the soufflé over the cake layer and chill in the refrigerator for 3–4 hours.
Step 6
Coat the set cake with melted chocolate.
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