Cake Pigeon’s Milk

by Editorial Staff

Taste of childhood. Every New Year, my mother made Bird’s Milk cake. Even though I am not a fan of “Bird’s milk” sweets, I could not resist this cake. Delicate creamy taste. Real jam! The recipe for the cake came from my mother, and how much, as I was surprised, the cake is easy to prepare!

Cook: 4 hour

Ingredients

  • Eggs – 10 pcs.
  • Butter – 300 g
  • Milk – 1 glass
  • Jelly (with any taste, I have cherry) – 1 pack
  • Gelatin – 1 pack
  • Sugar – 2 cups
  • Flour – 1 tbsp
  • Vanillin
  • Chocolate (for glaze)

Directions

  1. Pour jelly and gelatin with 1 glass of cold water and leave to swell for 1 hour. Then we dissolve in a steam bath.
  2. Separate the yolks from the proteins. Add 1 glass of sugar, milk, flour to the yolks. Stir thoroughly and put the mass on the bath.
  3. Stirring constantly, bring the yolk mass to thickening (you should get a thick gruel). Cool to “fresh milk” and add butter and vanillin. Beat the mass with a mixer.
  4. Beat the whites well, gradually adding sugar (1 glass).
  5. Pour gelatin into the protein mass, beat. Add the yolk mass, beat quickly. Pour into a mold and refrigerate.
  6. When the Bird’s Milk cake has solidified, lower the mold for a few seconds in hot water and turn the cake onto a plate.
  7. Melt the chocolate bar, cool it slightly, and decorate the Bird’s Milk cake with chocolate.
  8. Prepared Bird’s Milk cake for the second time. The number of ingredients did not exceed, the shape is the same, but the cake turned out to be larger. I realized that it depends on how much more fluffy you beat the protein mass. Consider this.

Enjoy your meal!

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