Jelly made from sour cream and cocoa - Bird's milk. How to make Bird's Milk jelly A simple Bird's Milk recipe from Andy Chef

The Bird's Milk candy, famous in Soviet times, was the cherished but almost unattainable dream of any child. Unattainable - because it was almost impossible to buy them. But parents always strive to pamper their beloved children. Apparently, it was then that the recipe for an exceptionally tasty homemade delicacy was born - jelly made from sour cream and milk, with its delicate taste reminiscent of the desired candies.

Perhaps everything was like this, and perhaps it was different - that’s not the point. The main thing is that the recipe appeared and was loved. And the treasured “Bird's Milk” lost its luxury status and became an affordable and inexpensive dessert. After all, the products needed to create it are the simplest: sour cream, milk, sugar, gelatin, cocoa. But after combining them, a real miracle happens: a surprisingly tender, melt-in-your-mouth, airy delicacy appears.

Why are candies and jellies named so unusually: “Bird's milk”? After all, this simply does not exist in nature. It turns out that even in ancient Greece this term meant something completely exceptional and very rare.

Well, in terms of exceptional taste, bird's milk fully lives up to its name. In addition, this wonderful delicacy meets all the requirements for a classic dessert: it is tender and light, enjoyable and refreshing. Therefore, the repeatedly tested delicacy recipe undoubtedly deserves to be used.

How to make jelly

Surprisingly, extremely tasty jelly is created from the most ordinary products. There are these in every home. But just in case, it is better to check the sufficiency of availability:

sour cream - you will need 500 g;
You will need a glass and a quarter of sugar;
25g gelatin will be enough;
3 tablespoons of milk is enough;
You only need 25 g of butter;
cocoa – 2 tablespoons;
vanilla sugar – ½ teaspoon;
and some dark chocolate for decoration.

The recipe telling you how to create homemade bird's milk is quite simple:

First you need to soak two-thirds of the gelatin in half a glass of water. Let it swell.
Meanwhile, using a mixer, create a mixture of sour cream, vanilla sugar and a glass of regular sugar. The sweet grains should melt completely.
It's time to heat the gelatin until it dissolves. The recipe recommends carrying out this procedure in a water bath. After this, you need to combine sour cream with gelatin.
To form the dessert, it is better to use glass vases, bowls or glasses: firstly, multi-colored jelly looks more impressive in them, and secondly, it is much more convenient to serve it in portions. So, the mixture of sour cream and gelatin needs to be poured evenly into the molds. And place in the refrigerator to harden.
The recipe advises continuing to prepare the dessert after the sour cream jelly has slightly “set.” Then the remaining gelatin will also need to be soaked in cold water, and then heated until dissolved.
While still warm, gelatin should be combined with the remaining sugar, milk, butter and cocoa. Stir the mixture until smooth.
Take out the bowls with sour cream jelly and pour the chocolate mixture on top. After this, return to the refrigerator for final “ripening”.

Design options

Homemade “Bird's milk” is considered ready, as the recipe says, after the top chocolate layer has also hardened. In principle, it is not necessary to decorate this delicious delicacy. It is ideal on its own and does not need any special additions.

If you still want to bring bird's milk to unimaginable perfection, you can simply sprinkle it with finely grated chocolate before serving. If chocolate chips don’t seem enough, you can choose another decoration method: decorate the dessert with delicate chocolate figures or whipped cream.

But that's not all. You can pour jelly into vases, alternating multi-colored layers. This method is longer and more troublesome, but the visual effect is simply stunning.

You can do it differently, especially if glasses are used as molds. In this case, after pouring the first layer of jelly, the molds in the refrigerator should be placed at an angle. Then the frozen layers will take on an unusual shape, and the dessert will look very original.

Video recipe for making Bird's Milk jelly

Of course, this is not the original recipe for a well-known dish, but it tastes very much like it. The dessert is prepared using sour cream and it turns out unusually tender, light and airy. Served in portions, in a glass or on dishes, if you take more sour cream and other ingredients, you can make a cake without baking. Sour cream can be replaced with cream, cocoa with melted chocolate, and the amount of sugar in the recipe can be changed up or down, depending on taste preferences.

400 grams of sour cream;
20 grams of gelatin;
50 ml. milk;
0.5 cups sugar;
10 grams of vanilla sugar;
2 large spoons of cocoa;
2 large spoons of powdered sugar;
60 grams of butter.

Pour the gelatin with milk and leave to swell for about 30 minutes; first read the instructions on the package.
When the mass swells, pour in a little water, about 50 ml. and put on low heat. Continuously stirring, heat the mixture and hold until the gelatin crystals dissolve. The liquid should not boil. Set aside until cool.

Mix sour cream with sugar and vanilla. Beat until the sugar dissolves, pour in the cooled gelatin and beat again with a mixer or blender.
Pour the resulting mixture into the molds, leaving a little space for the chocolate part. There are several options for presenting dessert, so you can use different forms: a transparent glass, a coffee cup or a beautiful bowl.
Place the sour cream jelly in the refrigerator for half an hour and prepare the chocolate mass.

Melt butter, cocoa and powder in a saucepan over low heat. The result should be a brown, smooth, uniform glaze. Cool the chocolate mass.
Remove the jelly from the refrigerator and carefully spread the glaze on top. Place in the refrigerator for 1.5-2 hours.
The dessert can be consumed directly from glasses, or it can be transferred to a saucer after heating the container in hot water.

Let's talk about desserts? Those with a sweet tooth will certainly happily embrace this theme. However, among our readership there are also those who believe that dessert is an indulgence, which, nevertheless, requires a lot of time and attention, and therefore they do not consider it necessary to bother about it. In such houses, even a festive meal ends with a banal tea party with a purchased cake. Agree, it's boring.

By the way, haute cuisine presupposes the obligatory presence of dessert on the lunch menu and pays priority attention to this issue. However, in haute cuisine there are no trifles; everything is important here.

We do not consider ourselves to be gurus who know all the secrets of confectionery, and we do not at all urge you to immediately move on to creating complex desserts that require remarkable preparation. Put at least one recipe (or better yet, all) in your cooking notebook. They are quite simple, but desserts prepared in accordance with them will be appreciated by both home and guests.

It's simple, but at the same time very tasty!

Sour cream jelly bird's milk

Ingredients:

500 ml sour cream
gelatin packet
tablespoon vanilla sugar
glass of sugar
3 tablespoons cocoa
tablespoon butter
3-4 tablespoons milk or cream

Recipe:

Dissolve two-thirds of the gelatin in water in a steam bath. Beat sour cream, sugar and vanilla sugar in a blender, add gelatin and mix until smooth.

Fill the bowls with the resulting white cream and place in the refrigerator

Dissolve the remaining gelatin in water (about half a glass). Beat 3 tablespoons of sugar, 3 tablespoons of cocoa, butter and milk and mix with dissolved gelatin.

Add a chocolate layer to the white cream and place in the refrigerator to harden. Bird's milk jelly is ready.

Puff jelly bird's milk

Ingredients:

liter of milk
2 tablespoons gelatin
3-4 tablespoons cocoa
5 tablespoons sugar

Recipe:

Divide the milk in half. Add a spoonful of gelatin to each saucepan, half the sugar specified in the recipe, and mix everything well. Add cocoa to one of the pans. Cook both mixtures over low heat, thoroughly mixing their contents all the time.

The resulting cream must be cooled, poured a little into suitable bowls or glasses and placed in the refrigerator. When the mixture has hardened, pour on the next layer, alternating white and chocolate cream. Bird's milk jelly is ready.

Bird's milk cream jelly

Ingredients:

a glass of milk
glass of sugar
200 ml water
10 eggs
tablespoon starch
pack of butter
gelatin packet

Recipe:

Pour gelatin with water and let it swell. Separate the yolks from the whites (put the whites in the refrigerator), add sugar and grind the mass until white, then pour in the milk, add starch, stir everything well and put in a water bath. Stir the mixture all the time so that the yolks do not curdle. When the bird's milk jelly preparation has cooled, add softened butter and beat everything.

Place the gelatin in the microwave for a few seconds. Beat the egg whites until stiff, add the gelatin solution and mix. Combine with the yolk cream, mix again, divide the dessert into bowls and refrigerate for several hours.

Bird's milk jelly can be served with fruit or chocolate sauce.

We hope that at least one recipe from the total number offered to your attention will win your attention. Be sure to try making this tender and tasty delicacy - bird's milk jelly.

Bon appetit!

Use very fatty sour cream; if this is not possible, strain regular sour cream through a sieve with gauze overnight. The result will be very thick sour cream, which will make a very good jelly.

Pour gelatin over 1 tbsp. spoon of warm water, leave to swell for 10-15 minutes.

Mix sour cream with powdered sugar or sugar in a saucepan or iron bowl. I used brown sugar.

Place over very low heat and heat, stirring constantly. There is no need to bring it to a boil, since the sour cream will curdle and the taste of the jelly from cocoa and sour cream - Bird's milk will be spoiled.

When you see that the sugar has completely dissolved, you can add the swollen gelatin, slowly pouring it into the sour cream mixture and mix everything very thoroughly. Stir until the consistency is homogeneous so that the gelatin is completely dissolved.

Divide the resulting mass into two approximately equal parts; you can take a little less for chocolate jelly, then it will be more beautiful when decorated.

Add cocoa to one part, mix thoroughly and cool slightly.

Pour the first layer of jelly into molds or bowls, cool slightly until it thickens - you can put it in the refrigerator.

Pour a second, contrasting layer on top and cool again.

When the jelly from sour cream and cocoa - Bird's milk has hardened, you can sprinkle it with chocolate chips and refrigerate it. The finished dessert can be served.

Bird's milk cake at home is a real treat from childhood. Until recently, its recipe was kept a great secret, but today every housewife can prepare it. Homemade cake turns out just as tasty, and most importantly, absolutely natural. Royal pleasure!

Bird's milk cake - a classic recipe according to USSR GOST

Bird's milk cake, a classic recipe according to USSR GOST, is incredibly tasty and the most popular Soviet delicacy! Once upon a time there were long queues for it, but today you can easily prepare it at home. A little patience - and the most delicate dessert with an airy filling will be on your table!

Portions: 8

Cooking time: 4 – 5 hours

4 hours 50 min. Seal

Ready! You can come to the table! Bon appetit!

Bird's milk with gelatin at home

Bird's milk cake with gelatin at home - the most delicate soufflé on an airy sponge cake, covered with thick dark chocolate! This delicacy, originally from the USSR, is still popular. For many, this is a favorite dessert since childhood. And indeed, there is little that can compare this taste! Try it!

Portions: 6

Cooking time: 5 o'clock

Ingredients:

Wheat flour – 140 gr.
Eggs (whites) – 2 pcs.
Eggs (yolk) – 2 pcs.
Butter (butter) – 350 gr.
Sugar – 560 gr.
Citric acid – ½ tsp.
Gelatin – 10 gr.
Condensed milk – 100 gr.
Vanillin – 1 gr.
Chocolate – 100 gr.
Water – 150 gr.

Cooking process:

For the sponge cake, mix soft butter (100g) with sugar (100g). We will beat the mass until it becomes homogeneous. Add 1 yolk and continue beating. Then add another yolk and flour. While still whisking, knead the dough.
Take a baking dish and line it with baking paper. Place the dough on the paper, level it along the diameter of the bottom and put it in the oven for 20 minutes.
Remove the finished cake from the mold, let it cool and cut it in half lengthwise to form two identical sponge cake layers.
Combine water with gelatin, wait 20 minutes for it to swell. Then put it on the stove and keep it on the fire until the gelatin dissolves. Cool.
Beat the egg whites together with sugar. When foam begins to form, add citric acid. Continue whisking until the mixture thickens. Pour gelatin into the ready-made protein cream and beat again.
Butter (200 gr.). Place in a deep bowl. Add condensed milk and vanillin to it. Beat everything with a mixer.
In one bowl, combine two creams (butter and protein) and mix well.
Place one half of the cake back into the pan. Pour exactly half of the cream into it, level it and cover with the other half, pour in the second part of the cream. Place the cake in the refrigerator to harden (for 2-3 hours).
At this time, melt the chocolate in a saucepan with the remaining butter (60 g).
We take the cake out of the mold, decorate it with icing and refrigerate for another half hour.

Bon appetit!

Step by step cake recipe PtAndwhose milk with agar-agar

Cake Bird's milk with agar-agar is a delicious Soviet plant-based dessert. Agar-agar is an excellent analogue of gelatin; a soufflé prepared on its basis simply melts in your mouth! It’s impossible to tear yourself away from such a delicacy!

Portions: 8

Cooking time: 6 hours

Ingredients:

Flour – 110 gr.
Butter – 100 gr.
Egg yolks – 2 pcs.
Granulated sugar – 100 gr.

Egg whites – 2 pcs.
Sugar – 450 gr.
Butter – 200g.
Condensed milk – 100g.
Agar-agar – 4 gr.
Lemon juice – 1 tsp.
Water – 140 ml.
Vanillin – 2 gr.

Chocolate (bitter) – 120 gr.
Butter – 50 gr.

Cooking process:

Carefully break the eggs so that the whites and yolks do not mix. Pour the whites into a glass and put them in the refrigerator. Pour the yolks into a separate bowl.
Butter (100 g) needs to be melted a little so that it is soft. Mix it with 100 gr. Sahara. And beat with a mixer until soft puree.
Add 2 yolks to the mixture and add flour, continue beating the mixture until a homogeneous dough forms.
We take special baking paper, put it in a baking dish, and spread the biscuit dough on it in an even layer. Place the baking sheet in a preheated oven (200 C) and bake for 20 minutes.
Take the finished sponge cake out of the oven and cool it, cut it in the middle lengthwise into 2 layers.
Soak agar-agar in a glass of water. Let it swell for several hours.
Combine butter (200 g) in a bowl with condensed milk and a pinch of vanillin. Beat well with a mixer to get an airy, fluffy mass.
Place the swollen agar-agar in a small saucepan, place it on the stove, bring the mixture to a boil and cook for another minute. During this time, the agar-agar will dissolve.
Beat the egg whites and sugar with a mixer at high speed until thick cream (should not drip from the attachment!). Add lemon juice and mix again.
Place condensed milk cream into the protein cream and beat with a mixer, add agar-agar and beat again.
Place one cake layer in the pan, place ½ of the soufflé on top of it and cover it with the second cake layer. Spread the remaining soufflé. Place the mold in the cold for 2 hours.
Break the chocolate into pieces, put it in a saucepan along with butter (50g) and heat over low heat.
When the soufflé has frozen, remove the cake from the refrigerator and pour glaze over it. And give it a couple more minutes for it to harden.

Bon appetit!

A simple and delicious recipe for Bird's milk with semolina and lemon

Bird's milk cake with semolina and lemon is a very tasty version of the popular Soviet dessert! The delicate texture of the filling combined with the fragrant biscuit is simply an incredible pleasure! This is an incredibly delicious and satisfying dessert! With such a delicacy, any tea party will turn into a holiday!

Portions: 10

Cooking time: 2 hours

Ingredients:

Granulated sugar – 200g.
Butter – 280 gr.
Flour – 160 gr.
Vanillin - a pinch
Egg – 4 pcs.
Baking powder – 12 gr.
Cocoa – 40 gr.
Lemon – 1 pc.
Semolina – 5 tbsp.
Salt – a pinch
Milk – 500 ml.
Chocolate – 200 gr.
Vegetable oil - for baking

Cooking process:

In a deep container, break the eggs and mix them with sugar, salt and a pinch of vanillin. Beat the whole mass until it becomes fluffy and increases in volume by half.
In another bowl, beat soft butter (100g) with a mixer, add flour and baking powder to it. We continue to beat the mixture, then combine it with the egg mixture and mix.
Divide the finished dough into 2 parts. Add cocoa powder into one. Stir. We will bake two cakes.
Grease the baking dish with vegetable oil. Spread the first dark cake layer with cocoa in an even layer and place in the oven for 10 minutes. We take it out and remove the finished cake from the mold. Grease the mold again with oil and lay out the dough for the light crust. Let it bake for 10 minutes.
Preparing cream for the cake. Place the milk in a saucepan on the stove; when it boils, add the semolina, stir and add sugar (to your taste). Cook until the mixture thickens.
We wash the lemon and cut off the skin. Squeeze out the juice.
Place soft butter (130 g) in a bowl, beat it together with lemon juice. Add semolina and beat the mixture with a mixer.
Place the dark cake layer on the bottom of the baking dish, place the entire cream mixture on top of it in an even layer and cover it with the light cake layer. Place the cake in the refrigerator for 1.5 hours.
Place the chocolate in a saucepan along with a piece of vegetable oil. Melt the chocolate and pour the resulting glaze over the top of the cake. Let the glaze harden in the refrigerator for about half an hour.

Let's serve! Bon appetit!

How to make Bird's milk cake without baking?

Bird's milk cake without baking is a light and airy recipe for a very tasty dessert. It is not difficult to prepare, but the pleasure from it cannot be expressed in words. The most delicate condensed milk soufflé simply melts in your mouth! This delicacy will drive even a gourmet crazy!

Portions: 4

Cooking time: 2 hours

Ingredients:

Eggs (whites) – 4 pcs.
Sugar – 175 gr.
Gelatin – 10 gr.
Butter – 85 gr.
Condensed milk – 125 gr.
Cookies – 300 gr.
Water – 300 ml.
Sour cream – 100 gr.

Cooking process:

Grate the cookies or grind them into crumbs using a blender.
Let the butter soften at room temperature. Transfer it to a deep bowl and beat with a mixer, add condensed milk to it and continue to beat.
Pour the gelatin into an enamel container, fill it with water and let it swell.
Place the gelatin on the stove, wait until it boils and keep the container on the fire for about another minute until the gelatin is completely dissolved. Cool.
Beat egg whites and sugar (125 g) until thick cream. Add butter and condensed milk cream to it and mix. Add gelatin and beat with a mixer.
Take a baking dish. We line it with baking paper to make it easier to remove the cake from the mold. And spread the soufflé in an even layer. Place it in the refrigerator for 1.5 hours.
We take out the cake and remove it from the mold onto a plate.
Mix sour cream with sugar (50 g) and cookie crumbs. Grease the top and sides of the finished cake with it.

Bon appetit!

Bird's milk cake recipe from Grandma Emma

Bird's milk cake recipe from Emma's grandmother is a famous delicacy prepared according to a traditional recipe, a delicate dessert with an airy light soufflé. This is a divine taste that will turn your tea party into a celebration!

Portions: 6

Cooking time: 4 hours 30 min.

Ingredients:

Flour – 250 gr.
Yolk – 7 pcs.
Sugar – 125 gr.
Butter – 100 gr.
Vanilla sugar – 1 tsp.
Baking powder – 1 tsp.

Proteins – 7 pcs.
Gelatin – 20 gr.
Granulated sugar – 250 gr.
Butter – 170 gr.
Condensed milk – 250 gr.
Citric acid – ¼ tsp.

Chocolate – 100 gr.
Cream – 180 gr.
Butter – 30 gr.
Sugar – 30 gr.

Cooking process:

Separate the yolks from the whites. We put the whites in the refrigerator. And mix the yolks with 125 gr. sugar and vanilla sugar, add 100 g. soft butter and beat with a mixer until smooth and fluffy.
Mix the flour with baking powder, add the protein mass and knead the dough with a fork.
Grease the mold with vegetable oil and spread the dough in an even layer and place in the oven. Bake the biscuit for approximately 20 minutes. Check readiness with a toothpick.
Remove the finished biscuit from the mold and let it cool.
Place the gelatin in a small saucepan and fill it with water (200 ml). Let it swell.
Beat soft butter with a mixer at high power. Without stopping whisking, add condensed milk. Mix.
Add 125 g to gelatin. granulated sugar. Let the gelatin cook, after boiling, let it sit for a minute. Gelatin should completely dissolve.
Mix 7 proteins with 125 g. sugar and beat until thick and thick. Add citric acid. Add cold gelatin. Beat again.
Add buttercream and beat again with a mixer.
Using a large knife, cut the finished biscuit lengthwise into two equal halves to make 2 biscuits.
We put the first one in a baking dish and put half of the entire cream on top. Let's level it out. Place the second sponge cake and spread the rest of the cream. Place in the refrigerator for 3 hours.
Melt chocolate with butter, pour in cream and add sugar. Heat for another 1 minute.
Grease the cake with chocolate on all sides. Place in the refrigerator for half an hour.

Bon appetit!

Armenian recipe for making Bird's milk

The Armenian recipe for bird's milk is a traditional delicacy on the festive table. The subtleties of its preparation are passed on from generation to generation. It is not at all like the classic version of the cake, but incredibly delicious. Soft with a rich taste, you can't tear yourself away from it!

Portions: 6

Cooking time: 4 hours

Ingredients:

Butter – 100 gr.
Granulated sugar – 220 gr.
Egg – 2 pcs.
Milk – 55 gr.
Honey – 200 gr.
Soda – 1 tsp.

Milk – 500 ml.
Sugar – 440 gr.
Flour – 3 tbsp.
Vanillin – 3 tbsp.
Butter – 200 gr.
Cognac – 20 ml.

Chocolate (bitter) - 100 gr.
Milk – 50 gr.
Cocoa – 20 gr.
Butter – 35 gr.

Cooking process:

For the dough, mix soft butter, granulated sugar (220g), and stir honey in a deep container. Place in a water bath. When the mixture melts a little, add milk and eggs to it. Mix. The mixture should begin to foam slightly.
Remove the container from the stove, add flour and knead the dough.
Sprinkle the table with flour, lay out the dough and divide it into 6 parts.
Roll out each part into a rectangle and bake on baking paper in the oven for 7-10 minutes.
Let's start with the cream. Mix three tablespoons of flour and sugar. Pour in milk and add vanillin, mix. Place the mixture on the stove and bring it to a boil. To thicken the mixture, heat it for another 5 minutes. Remove and cool.
Beat soft butter with a mixer. Stir in the mixture of flour and milk, add cognac and beat again.
Lay out one cake layer and grease it well with some of the cream. Cover it with the second cake layer and coat it with cream again. We do this with all the cakes. Place in the refrigerator for 5-6 hours.
Place chocolate, milk, cocoa and butter in a saucepan. Place it on the stove and stir until a homogeneous glaze forms.
Grease the finished cake with chocolate and let it harden.

Bon appetit!

Dietary recipe for Bird's milk cake without sugar

Bird's milk cake dietary recipe is a light, low-calorie and incredibly tasty dessert. A delicate soufflé based on protein cream and sugar substitute simply melts in your mouth and does not harm your figure at all. Treat yourself to incredible sweetness!

Portions: 10

Cooking time: 4 hours

Ingredients:

Cocoa – 3 tsp.
Milk (0.5% fat) – 100 ml.
Powdered milk (skimmed) – 1 tbsp.
Egg yolks – 1 pc.
Sweetener – 3 tbsp.
Vanillin - a pinch

Egg whites – 4 pcs.
Agar-agar – 2 tsp.
Milk (0.5%) – 300ml.
Citric acid – ½ tsp.
Sweetener – 4 tbsp.
Water – 200 ml.

Powdered milk (skimmed) – 2 tbsp.
Eggs – 2 pcs.
Baking powder – ½ tsp.
Vanillin - a pinch
Sweetener – 3 tbsp.
Starch – 2 tbsp.

Cooking process:

Break the eggs and separate the yolks from the whites. Grind the yolks with sweetener.
Beat the egg whites with a mixer until stiff.
Combine the yolks and whites and stir.
Add starch, vanillin and milk powder. Mix the dough.
Grease the baking dish with vegetable oil. Pour the dough into it and put it in the oven for 15-20 minutes. Let the cake cool.
Let's prepare the glaze. In a small saucepan, combine all the necessary ingredients, place on the stove and cook over low heat, just short of boiling.
Grease the cake with 2-3 tablespoons of glaze, reserve the rest for decorating the cake.
Fill the agar-agar with water and let it swell. Then we put it on the stove and wait until the mass is completely dissolved.
Beat the egg whites with a mixer in a deep container; when they become a stable foam, add citric acid and add granulated sugar. Stir, add agar-agar and beat again.
Put the sponge cake, greased with glaze, back into the mold, pour in the finished soufflé and smooth it out. Drizzle the top with the remaining glaze. Place the cake in the refrigerator for 2-3 hours.

Bon appetit!

Delicious Bird's milk cake with condensed milk

Bird's milk cake with condensed milk is a famous Soviet dessert prepared according to a traditional recipe. The soufflé has the most delicate texture, aromatic crust and real glaze - its taste cannot be described in words! A real delicacy of the gods!

Portions: 8

Cooking time: 4 hours

Ingredients:

Flour – 150 gr.
Eggs – 2 pcs.
Butter/Margarine – 100 gr.
Sugar – 100 gr.
Vanilla sugar – 1 pc.

Proteins – 5 pcs.
Granulated sugar – 250 gr.
Condensed milk – 200 gr.
Gelatin – 20 gr.
Citric acid – ¼ tsp.
Water – 200 ml.

Chocolate – 100g.
Cream – 6 tbsp.
Butter – 15 gr.

Cooking process:

Soften the butter at room temperature. Mash it with a fork along with sugar (including vanilla), add eggs and flour. Mix the dough.
Grease the baking dish with oil. We spread the dough and level it according to the diameter of the mold.
Place in the oven and bake for 15-20 minutes. Cut the finished cake into 2 parts. Each cake should be 1.5 - 2 cm thick.
Soak gelatin in a mug in water. When it swells, put it on the stove, wait for it to boil and time it for another minute. Remove the dissolved gelatin from the stove and cool.
Beat the egg whites with sugar until they form a thick foam so that it does not drip. Add citric acid and gradually pour in cold gelatin, beat with a mixer.
Beat soft butter in a separate bowl, add condensed milk to it and beat again.
Now we combine the two cream mixtures together and mix the soufflé with a mixer.
We put one cake layer back into the baking dish, spread half of the souffle on it in an even layer, cover it with the second cake layer and spread the soufflé again. Let the cake harden in the refrigerator for about 3 hours.
Let's make the icing for now. Mix all the ingredients (chocolate, cream and butter) in a small saucepan or pot, place in a water bath and cook, stirring, until the mass becomes homogeneous.
Remove the cake from the refrigerator, drizzle the top, and also brush the sides with glaze. Place back in the refrigerator to allow the glaze to harden.

Bon appetit!

A simple recipe for Bird's milk from Andy Chef

Bird's milk cake recipe from Andy Chef is a popular Soviet dessert from a culinary guru. Moderately sweet, not greasy and incredibly tender - such a delicacy will not leave anyone indifferent! It's easy to prepare, you just need a little patience. And guests will not be able to resist your skill!

Portions: 8

Cooking time: 3.5 hours

Ingredients:

Flour – 140 gr.
Butter – 100 gr.
Eggs – 2 pcs.
Sugar – 120 gr.

Protein – 2 pcs.
Sugar – 330 gr.
Agar-agar – 5 gr.
Water – 140 ml.
Butter – 100 gr.
Condensed milk – 120 gr.

Chocolate (white) – 180 gr.
Cream – 180 gr.
Butter – 50 gr.

Cooking process:

Place the soft butter in a deep bowl and beat with a mixer at high speed along with 100 g. Sahara.
Beat the eggs into the mixture, mix, then add the flour and beat the dough with a mixer again.
We put baking paper on a baking sheet and spread half of the dough mass on it, forming a circle with a diameter of about 20 cm, and the thickness of the cake should be about 1.5 cm. Place 2 such cakes next to each other.
Place the baking sheet in the oven and bake the cakes for 15 minutes. until golden brown.
We cut the finished cakes with a knife, aligning the edges and removing extra millimeters so that the cakes are the same size.
Fill the agar-agar with water and soak for 15 minutes. We put it on the fire until completely dissolved.
Beat the whites together with sugar until a thick foam forms. Pour gelatin into it and beat again.
Combine the butter with condensed milk and also beat with a mixer at maximum speed. Combine the mixture with the whites, beat until smooth, forming a soufflé.
Now let's take a baking dish. Place the first cake layer in it, place ½ of the soufflé on top of it, cover it with the second cake layer and repeat the soufflé layer again. Place the cake in the refrigerator for 2 hours.
Let's prepare the glaze. In a small saucepan, mix white chocolate and butter, heat them in a water bath, then add cream, stir and keep in a water bath for another 3-5 minutes.
Remove the cake from the pan and brush the top and sides with glaze. Place in the refrigerator until the glaze hardens.

Bon appetit!