Mini Cake 'Bird's Milk'
Baking and Desserts | Indian cuisine
⏳ Time
3 hours 20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Mini Cake 'Bird's Milk'
Ingredients
- Chicken Egg - 2 pieces
- Sugar - 4.2 oz
- Wheat Flour - 2.1 oz
- Egg white - 4 pieces
- Citric Acid - a pinch
- Gelatin - 0.5 oz
- Condensed Milk - 5.6 oz
- Butter - 2.8 oz
- Vanillin - ½ teaspoon
- Liquid dark chocolate - 0.7 oz
- Cream - 3 tablespoons
Step by Step guide
Step 1
Let's start with the biscuit: whisk the yolks of two eggs with a quarter of the sugar until white. Whip the remaining egg whites with a mixer. When the foam becomes firm, gradually add the same amount of sugar. In total, 60 g of sugar is needed for the biscuit. Continue whisking until stiff peaks form.
Step 2
Add a smaller portion of the egg white mixture to the yolks. Gently fold in using a spatula.
Step 3
Sift the flour in several additions, carefully folding it in with a spatula each time. Add the remaining egg whites.
Step 4
Grease the baking pan with butter. You can also dust it with flour. Bake at 180°C for about 20 minutes. Check readiness with a toothpick.
Step 5
Now for the soufflé: soak the gelatin in boiled cold water for 40–60 minutes. After that, place the swollen gelatin in a saucepan, add 30 g of sugar, and heat until both dissolve.
Step 6
Whip the chilled egg whites with citric acid. When the foam is quite firm, gradually add the remaining sugar and continue whisking until stiff peaks form. At low mixer speed, slowly pour in the gelatin with sugar. Set aside for a while.
Step 7
Whip the butter with the condensed milk. At low mixer speed, incorporate this mixture into the egg whites.
Step 8
Grease the mold where the cake will set with butter and dust with powdered sugar (it's better to do everything in advance, including preparing the biscuit, and not letting the egg white mixture sit; pour it in immediately to prevent the condensed milk from settling).
Step 9
Pour in the future soufflé and cover it with the trimmed biscuit (if you are making one large cake, cut the biscuit in half into 2 layers and assemble the cake as follows: biscuit-soufflé-biscuit).
Step 10
Place in the refrigerator until set. Two hours will be sufficient.
Step 11
Glaze: melt the chocolate, adding the cream. Decorate the set cake.
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