Cake “Bird’s Milk” (According to the Classic Recipe) on Brownie

Delicate, airy, elastic soufflé “Bird’s milk” according to the classic recipe, between two cakes of chocolate brownie, melting in your mouth, with brownie pieces in the middle … Mmm! .. Delicate sweet pastries with milk, a temptation for gourmets. “Bird’s milk” will decorate the New Year’s table, and your guests will appreciate this dessert at its true worth.

Cook: 3 hours

Servings: 12

Ingredients

For brownie cakes:

Butter (room temperature) – 180 g
Sugar – 350 ml
Eggs – 3 pcs.
Flour – 250 ml
Salt – 0.5 teaspoon.
Vanilla sugar – 1.5 teaspoon
or a pinch of vanilla
Cocoa powder – 150 ml

For the bird’s milk soufflé:

Egg whites – 6 pcs.
Powdered gelatin – 25 g
Water – 75 ml
Granulated sugar – 100 g
Butter – 120 g
Condensed milk – 150 g
Citric acid – 1/4 teaspoon

Directions

For the cakes, bake brownies.
From the number of ingredients specified in the recipe, I got 3 cakes. Leave two cakes intact, cut one into strips 1.5-2 cm wide.
Let’s prepare products for “Bird’s milk” soufflé – you need chilled proteins, other products – at room temperature.
First, soak the gelatin in water with half citric acid and sugar. (The time to soak for, look at your gelatin pack, it may vary from manufacturer to manufacturer.)
Beat butter at room temperature and condensed milk with a mixer.
Set aside the resulting oil-condensed milk cream.
Beat whites with a mixer until stable peaks. The dishes and whisk of the mixer must be perfectly clean, without any traces of fat (since fat prevents whites from whipping), there should not even be small particles of yolk in the whites. Correctly whipped egg whites are essential for the successful preparation of Bird’s Milk.
Whisk the whites at high speed until stable peaks, add the remaining citric acid during the whipping process.
Steady peaks – this means the whipped egg whites don’t fall out of the upturned bowl.
Let’s return to the gelatinous mass – the gelatin must be dissolved either in a water bath or in a microwave. I melt the gelatin in the microwave, heating it a little and stirring occasionally. Gelatin and sugar should completely dissolve, such bubbles should appear, but the mass should not boil! This is important, don’t let the gelatin boil!
Pour the hot gelatinous mass into the whipped whites, stirring continuously, pouring a stream of hot gelatinous mass – from the hot gelatin-sugar syrup, the proteins are brewed and greatly increase in volume.
We continue to beat for another 5-10 minutes until the mass has cooled to room temperature.
In the protein-gelatin cream, gently, one spoonful at a time, introduce the oil-condensed milk cream.
From butter with condensed milk, the mixture will settle a little, but it will still remain airy.
Putting the Bird’s Milk cake together – put one cake down in the split ring. I have a form with a diameter of about 20cm. If your shape is larger, increase the number of ingredients proportionally or the soufflé layer will be thinner.
Pour half of the soufflé on top and send it to the freezer for a few minutes so that the souffle grabs a little.
On the soufflé layer, spread the sliced brownie biscuit strips and fill with the remaining soufflé. Cover with the second cake – and the “Bird’s Milk” cake is ready! It remains to put it in the refrigerator for several hours so that the soufflé hardens and the Bird’s Milk cake is soaked.
Carefully remove the forming ring from the finished Bird’s Milk cake, taking care not to damage the edges of the cake (use a long, thin knife for this).
Here is such an appetizing cake. If you wish, you can decorate it to your taste or pour it over with chocolate icing, but I like this look – the soufflé and brownie have a beautiful appetizing side cut and the cake looks quite elegant.
And here is the cut – brownie pieces look appetizing on the cake cut.
The classic bird’s milk cake is perfect for tea and coffee. Your guests will be satisfied with the Bird’s Milk cake on a brownie.

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