Bird's Milk Cake

Bird's Milk Cake - фото рецепта
A recipe for the very popular Soviet times cake "Bird's Milk". The history of the cake dates back to 1967 when the USSR Minister of the Food Industry visited Czechoslovakia and was introduced to candies with original filling. Upon his return, he ordered the development of a new technology to produce Czechoslovak candies. This task was successfully accomplished by confectioner Anna Chulkova - the chief technologist of the Vladivostok confectionery factory. In 1974, inspired by the candies, confectioner Vladimir Mikhaylovich Guralnik invented the "Bird's Milk" cake. In 1980, the USSR Committee on Inventions issued V. M. Guralnik a certificate of authorship, which was unprecedented at that time. In the classic version of the "Bird's Milk" cake, agar-agar is used as a gelling agent. This recipe uses gelatin, which is more readily available and easier to work with in my opinion.
For the crust:
7 eggs (yolks)
125 g (1/2 cup)
Vanilla Sugar
1 tsp
100 g (soft)
150 g (1 cup)
Baking Powder
1 tsp
For the souffle:
7 eggs (whites)
0.7 oz
1/2 cup
250 g (125 g in gelatin + 125 g in egg whites)
Vanilla Sugar
1/2 tsp
170 g (soft)
Condensed Milk
250 g
Lemon Juice
1/4 tsp
For the chocolate glaze:
5.3 oz
30 g
180 g (30%)
30 g
To prepare the Bird's Milk cake, start by making the cake crust. Separate the egg whites from the yolks. Place the whites in the refrigerator and put the yolks in a mixer bowl. Add sugar, vanilla sugar, and beat on high speed until fluffy.
Then add soft butter and beat a little more until homogeneous.
Sift the flour together with the baking powder, add it to the beaten yolks. Knead the dough by hand.
Line the bottom of a 10-inch diameter springform pan with parchment paper, grease it with butter, and spread the dough in it, smoothing it out. Bake in the oven at 390°F for 20 minutes, until lightly golden brown.
Pour gelatin (0.7 oz) into room temperature water (1/2 cup) and let it swell for 20-30 minutes.
Place the baked crust on a wire rack, remove the parchment paper. The crust should cool down.
While the crust is cooling, prepare the souffle for the "Bird's Milk" cake. First, prepare the buttercream. Beat soft butter until light and fluffy at high speed. While still beating, add condensed milk until you get a fluffy homogeneous mass. Leave the finished cream at room temperature; do not refrigerate.
Transfer the swollen gelatin to a small saucepan, add 1 cup of sugar, and heat the mixture to 140°F, then turn off the heat and let it cool.
Take the egg whites from the refrigerator and beat them at high speed until stiff peaks form. While still beating, add lemon juice and gradually add 1 cup of sugar and 1/2 tsp of vanilla sugar.
While continuing to beat, pour in the slightly cooled gelatin mixture with sugar in a thin stream.
Reduce the speed to minimum and gradually add the buttercream, stirring until homogeneous.
Cut the crust in half lengthwise with a long sharp knife. Place one half on the bottom of a 10-inch springform pan, spread half of the prepared souffle on top, cover with the second half of the crust, and spread the remaining souffle. Smooth the surface. Place the cake in the refrigerator for 2 hours or overnight.
After 2 hours (or in the morning), prepare the chocolate glaze. Pour cream into a saucepan, add sugar and heat on the stove until the sugar is completely dissolved. Add chocolate (chopped into pieces) to the hot cream with sugar, stir until smooth and shiny. Then add butter and stir until homogeneous.
Carefully detach the cake from the sides of the pan with a sharp knife and transfer it to a board or plate. Pour the cooled glaze over the cake, smoothing the top with a flat spatula. Remove any excess glaze from the sides of the cake. Then place the cake in the refrigerator for at least 1 hour to set the glaze.
Traditionally, the "Bird's Milk" cake is covered with chocolate. I chose glaze as it is soft and makes the cake easy to slice. If you decide to cover the cake with chocolate, simply melt 7 oz of dark chocolate in a double boiler and add 2-3 tbsp of milk or cream.
The Bird's Milk Cake is ready and can be served as is. Or it can be further decorated. I decorated the cake with flowers and leaves using meringue buttercream. You can decorate the cake according to your preference using different creams.