Cake “Bird’s Milk” with Semolina Cream
by Editorial Staff
Bird’s milk cake from childhood. We made this cake for every birthday. We will never forget this taste. Everything about this cake is beautiful and very balanced. The cakes are soft, they do not need to be impregnated with something. And the cream on semolina is generally beyond praise, very, very tender and tasty.
Ingredients
For cakes:
- Butter 82.5% (can be replaced with margarine) – 150 g + 10 g for greasing molds
- Eggs category C1 – 4 pcs. (or 3 large)
- Wheat flour – 160 g
- Sugar – 180 g
- Cocoa powder – 3 teaspoons with a slide
- Baking dough – 10 g
- Salt – 1 pinch
For the cream:
- Milk – 500 ml
- Semolina – 3 tablespoon
- Butter 82.5% – 200-300 g
- Sugar – 150 g
- Vanilla sugar – 20 g
- Lemon (juice) – 1 pc.
For glaze:
- Sour cream – 3 tablespoon
- Sugar – 3 tablespoon
- Cocoa powder – 3 teaspoons with a slide
- Butter – 10-20 g
Instructions
- Turn on the oven and preheat to 180 degrees. Prepare two forms (I have a diameter of 22 cm). Line the bottom of the molds with parchment, and grease the walls with butter. Prepare the dough. To do this, combine slightly melted butter with salt and sugar. Beat with a blender until smooth, 30-60 seconds.
- Continuing to beat, add all the eggs one by one to the butter mass. Beat for 5-7 minutes until the sugar grains dissolve. Add baking powder to flour, mix. Sift flour and baking powder into a bowl of butter and egg mass. Stir the dough with a mixer until smooth.
- Put part of the dough into the mold, flatten. The dough can be divided either in half or into 2/3 and 1/3. Thus, you get a cake from 4 or 3 layers.
- Sift the cocoa powder into the second part of the dough. To stir thoroughly. Put the dark dough into the mold. Bake the cakes at 180 degrees for 20-25 minutes.
- Prepare semolina for the cream. Heat the milk. Add salt to hot milk and add semolina in a thin stream. Cook until thick. Cover the prepared semolina porridge with cling film, let it cool completely.
- Check the readiness of the cakes with a wooden skewer – when piercing the cakes, it must remain dry. Allow ready-made cakes to cool completely, covered with a towel to keep them moist.
- Prepare the cream. To do this, first, roll the lemon on the table, cut it in half and squeeze out the juice, immediately filtering it through a sieve. Beat soft butter (300 g in the book, but can be reduced to 200 g) with sugar and vanilla sugar, beat with a mixer for about 5 minutes. The mass should become light and lush and slightly increase in volume. Whisking constantly, add in parts of the already completely cooled semolina porridge. In the end, without stopping whisking, gradually pour in lemon juice to taste.
- If you are making a cake with 4 layers, then cut the chocolate and light layers in half and divide the cream into 3 parts. If the cake consists of 3 layers, then cut only the large chocolate layer in half and divide the cream into 2 parts.
- Next, we collect the cake. It is better to do this in a split form (in a ring) so that the cake is perfectly even. If the cake has 4 layers, the light layer goes first. Then cream, chocolate crust, cream, light crust, cream, chocolate crust, and frosting. If the cake is made of 3 layers (like mine), then first put the chocolate cake layer, put half of the cream on it, and smooth it out.
- Next, put a light cake on the cream and press lightly. Spread with cream again and smooth.
Put the last cake on top of the cream. Tamp down a little. Cover with cling film on top.
Let the finished cake stand in the refrigerator for 2-3 hours so that it grabs and holds its shape well. - For the chocolate glaze, in a saucepan, mix sour cream, sugar, and cocoa. Boil over medium heat until dark, stirring constantly so that nothing burns. Remove the glaze from the heat. Add butter and let it melt. Then cool the glaze a little. Remove the cake from the refrigerator and pour over the chocolate icing.
- Smooth the icing over the surface of the cake. The frosting has cooled down a little, but the cake remains cold, so it will harden quickly enough. If desired, the sides of the cake can also be glazed. Send the “Bird’s milk” cake with semolina cream and chocolate icing to the refrigerator for solidification for 1 hour.
- After that, draw a knife around the edges of the cake and remove the split ring.
Before serving, remove the cake from the refrigerator in advance so that the butter in the cream melts a little, then the cream will become the most delicate soufflé.
Bon Appetit!
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