Cake pigeon's milk". Recipe

Delicate and airy cake "Bird's Milk" was the most beloved and desired delicacy during Soviet times. His recipe was kept in great secret. Today, this confectionery product can be prepared independently at home.

Cake pigeon's milk"

To prepare the cakes will need 100 g of butter or margarine, two eggs, 150 g of flour, 100 g of sugar and a bag of vanillin. For the cream will need five egg whites, 150 grams of butter, 20 g of gelatin, 250 g of sugar, 300 g of condensed milk, ¼ tea. Tablespoons of citric acid. For the glaze, take 100 g of chocolate, 15 g of butter and 6 tablespoons of cream or milk.

How to cook a cake "Bird's milk"? Everything is very simple. First you need to bake the cakes. To do this, mash the softened margarine (butter) with sugar, add vanillin, eggs and sifted flour. Mix everything well. You should get enough liquid dough. The form in which you will bake a cake, oil with oil. Pour half the dough onto a baking tray and smooth it with a spoon. Bake the basis for a cake is best not more than 15 minutes. In the same way, you need to prepare another cake.

Cake "Bird's Milk" from all other confectionery products is distinguished by a gentle air cream. Let's start preparing it. In cold boiled water (200 ml), soak gelatin for one hour. Then, stirring, gently heat it until dissolved. Separate the egg yolks and proteins, put in the refrigerator.

In a separate bowl, put 250 g of sugar and pour it 100 ml of boiling water. The resulting mass is put on a small fire, after which, while stirring constantly, we wait for the mixture to become homogeneous. When the sugar syrup boils, cook it for another 7 minutes to make it sticky. At the same time, the mixture should not be disturbed. We take the proteins from the refrigerator and beat them with a mixer until a thick foam forms. Add the citric acid. It is very important that the mixer's bowl and fins are dry. Whipped proteins must keep the shape and slightly increase in volume. Without turning off the mixer, pour a thin stream of sugar into the bulk of the warm sugar syrup and gelatin. We set aside the protein mixture - to cool.

We continue to cook the cake "Bird's Milk". In a deep bowl, beat the softened butter with a mixer and add the condensed milk to it. Mix everything well to make a homogeneous mixture. Slowly, in small portions, we introduce an oil cream into the protein mass, whilst continuing to beat, but already at low speed.

The form in which the cake will be served before serving the table is lined with parchment paper. So the confectionery product will be easier to get. At the bottom of the form we put the cake, from the top we pour out the most part of the protein cream. We put the container for 10 minutes in the refrigerator. After that, we put the second cake on top of the cream. We pour the cake with the remains of protein mass. Delicacy again sent to the refrigerator for freezing for three hours. At this time, prepare the icing. In a microwave oven, melt the chocolate. We add milk and soft oil to it. Stirring. As a result, a uniform chocolate mass should be obtained. Prepare the cake "Bird's Milk" is not as difficult as it may seem to many. We extract it from the mold and abundantly lubricate the glaze, not missing the sides. The delicacy is ready!