Cake “Bird’s milk” on Agar-Agar

Bird’s milk cake is one of the most popular and beloved cakes. The combination of a delicate and thin crust and the most delicate soufflé with dark chocolate icing makes this cake delicious and refined. The soufflé for the “Bird’s milk” cake is prepared on gelatin, semolina, and agar-agar. We offer you a recipe for “Bird’s milk” cake on agar-agar.

Ingredients

• For the dough:
  Flour – 160 g
  Egg yolks – 7 pcs.
  Sugar – 120 g
  Butter – 100 g
  Vanilla sugar – 1 teaspoon
  Baking powder – 1 teaspoon
  *
• For soufflé:
  Egg whites – 7 pcs.
  Agar-agar – 10 g (2 teaspoons with top)
  Sugar – 250 g
  Butter – 170 g
  Condensed milk – 250 g
  Citric acid – 0.5 teaspoon
  *
• For glaze:
  Bitter chocolate – 200 g
  Cream – 200 g
  Butter – 30 g

Instructions

1. Let’s make the dough. Separate the whites from the yolks for seven eggs. We send the proteins to the refrigerator. Add 125 grams of sugar, 10 grams of vanilla sugar to the yolks and beat in a mixer at high speed until white. Without stopping whipping, add 100 grams of soft butter, beat until a fluffy white mass is obtained.
2. In a bowl, mix 160 grams of white flour and 1 teaspoon of baking powder. Sift the flour into the egg-oil mixture, stirring gently, knead the dough. Cover the bottom of a detachable mold with a diameter of 26 centimeters with baking paper and put the dough in it, slightly level it from the middle to the edges. We bake at 200 degrees Celsius for 20 minutes.

   

3. Take the finished cake out of the oven, let it cool slightly, put it on a board or wire rack, and let it cool to room temperature. Using a long sharp knife, cut the cake into two layers in height.
4. Pour 10 grams of agar-agar (2 teaspoons with top) with half a glass of water at room temperature and leave for 10-15 minutes to swell. Put the swollen agar-agar on the fire, add 240 grams of sugar, heat it to 116 degrees Celsius.
5. We take out 7 proteins from the refrigerator, beat at high speed into a coarse foam, and, without stopping whipping, pour in the syrup heated to 116 degrees Celsius in a thin stream. Beat until the dense foam is obtained, add 0.5 teaspoons of citric acid. Beat until the dense foam is obtained, add 0.5 teaspoons of citric acid.
6. Put the cake into a detachable mold with a diameter of 26 centimeters, put ¾ of the prepared soufflé on top, cover with the second half of the cake, and layout the remaining soufflé, level. We send the cake to the refrigerator for 3 hours.
7. After 3 hours, melt 20 grams of chocolate in a microwave oven or a water bath, draw a chocolate bird on paper, and send it to the refrigerator.
8. Let’s prepare the chocolate glaze. Pour 200 grams of cream into a saucepan, bring to a boil and pour into a bowl of chopped dark chocolate (we need 200 grams of dark chocolate).
9. Stir until the chocolate is completely melted. Add 30 grams of butter and grind for another 4-5 minutes. We take out the cake from the refrigerator, carefully separate the cake from the walls of the form with a sharp knife, and layout its wire rack.
10. Pour the glaze, cooled down to about 30 degrees Celsius, onto the cake and flatten the top, driving off the excess onto the sides of the cake. We transfer the cake to a large plate or dish on which we will serve it.
11. We decorate the cake at our discretion. We are drawing a tree. On the reverse side of the frozen baking sheet, apply thin stripes of chocolate with a cornetist and fold them into a nest.
12. We spread the nest on a tree, put three peanuts peeled from the shell in the nest, plant a “bird”.

    

We serve delicious, tender, and always welcome “Bird’s Milk” cake to the festive table. Bon Appetit!