Classic Bird's Milk Cake

Baking and Desserts | Russian cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Classic Bird's Milk Cake

Ingredients

Wheat Flour - 7.1 oz
Margarine - 3.5 oz
Whole egg - 2 pieces
Egg white - 5 pieces
Gelatin - 0.7 oz
Vinegar essence - 1 tablespoon
Butter - 1.8 oz
Powdered Sugar - 14.1 oz
Cocoa Powder - 0.9 oz
Water - 3 fl oz
Vanillin - a pinch
Salt - a pinch
Baking Powder - a pinch

Step by Step guide

Step 1

Soak the gelatin in cold water (according to the package instructions).

Step 2

Cream the powdered sugar (100 grams) with softened margarine, add the yolks, and beat until the sugar dissolves. Add flour with salt, vanillin, and baking powder to the mixture.

Step 3

Knead the dough, divide it into 2 parts. Shape the layers according to the size of the mold in which the protein cream will set. Bake at 356°F, ensuring the layers do not brown.

Step 4

Heat the swollen gelatin until fully dissolved. Remove from heat, strain, and cool. Whip the chilled egg whites into a stable foam, adding vinegar. Gradually add the powdered sugar (200 grams) to the whipped egg whites, ensuring the sugar dissolves completely.

Step 5

Slowly add the room temperature dissolved gelatin to the whipped egg whites with powdered sugar, continuing to whip the mixture until smooth. Pour the finished whipped mixture into the prepared springform pan. Place the pan in the refrigerator for 1.5 hours to set the gelatin.

Step 6

Melt the butter, add the powdered sugar (100 grams) mixed with cocoa powder, and add water. Cook until a homogeneous consistency is achieved. Remove from heat and cool.

Step 7

Spread the set protein filling on one layer, cover with the other layer. Coat only the top layer with glaze. To cover the entire cake with glaze, the amount of ingredients for the glaze should be doubled.