A cake with an amazing name "Bird's Milk"favorite sweet dessert from childhood. Which of us did not like to bite a small white souffle covered with delicious chocolate in small pieces? And now this cake has a mass of adherents who buy such a dessert for each festive table. But what if we want to make this amazing cake at home? Despite the apparent complexity, doing it at home is a pleasure. The recipes for this cake are quite interesting, and the ingredients are affordable and inexpensive. Now we will tell you about the most interesting of these recipes.

"Bird's milk": how it all began

Where did it come from the belief that bird's milk isThe most wonderful of delicacies? Ancient legends say that beautiful birds that live in paradise, nurtured chicks with wonderful milk, which is tastier than anything on earth. Long ago people dreamed of trying the bird's milk, telling tales about him and composing poems. And let now, in our time, we understand that bird's milk is just a beautiful invention, but the thought of a beautiful, mysterious nectar pleases the heart. Probably, that's why the tastiest cake in history was decided to be called "Bird's Milk". Same delicious, delicate, exquisite. The history of this wonderful cake is unique. Suffice it to say that "Bird Milk" is the pride of the Soviet confectionery industry, it is the only cake, the recipe of which has been given a state patent. It is believed that the technology of dessert was developed by confectioner Vladimir Guralnik, who worked in the Moscow restaurant "Prague". He borrowed the idea of ​​a soufflé from ordinary sweets produced by a local confectionery factory, but he brought the recipe for delicacies to perfection, making it truly melting in his mouth. The cake is made from a small cake, tender soufflé and chocolate glaze. And the dough for the cake is prepared not biscuit, not puff and not sand, but, rather, cake. Guralnik together with partners for about six months developed a recipe for the perfect test, until he found what he needed. In order to improve the souffle recipe, it took even more time, but the result surpassed all the most daring expectations: the new cake very quickly acquired simply frenzied popularity. Soon the souffle recipe received GOST, and in 1980 a state patent was issued for the cake. Unfortunately, the name of the dessert was not patented, therefore now cakes and cakes with the name "Bird's milk" can be made by anyone. And it's no wonder that sometimes we are disappointed with the taste of the next "masterpiece", because not every manufacturer observes the recipe of dessert preparation in accuracy. The first trial batch of cakes were released for sale back in 1968. Due to the fact that the recipe of the dessert was rather difficult, and the technology of preparation was complicated, cakes were produced in very small lots, and they could be obtained only in Moscow and Leningrad. People almost from the night stood in long lines for the sake of pampering themselves and loved ones with this wonderful cake, the recipe of which was kept in strict secrecy. Sometimes, in order to buy a coveted delicacy, they had to buy a ticket in the queue of enterprising businessmen. All means were good, just to get and try this miracle. Among the many cakes that have gained popularity among our compatriots, this dessert for many years has been and remains "number one" in the list of favorite treats. "Bird's milk" is, perhaps, the only cake in the world, the recipes of which number more than a hundred. You can bake a cake with the use of starch, gelatin, lemon, berries - in short, make your dessert truly unique and unrepeatable. Of course, there is a recipe according to GOST, approved by the Soviet state many years ago, but its complexity is that agar-agar is used instead of the usual gelatin for the souffle. This is a special product, which is made from red algae. In its properties, agar-agar resembles the same gelatin, but any soufflé and jelly made from it are extremely delicate and delicious. So, if you want to cook the most real cake "Bird's Milk" - the way it was conceived by the author - then look for a recipe with agar-agar! The recipe for such a cake "Bird's Milk" (according to GOST) is also complicated by the fact that during cooking souffle it is necessary to boil agar-agar with sugar molasses at a temperature of 117 degrees Celsius (no more and no less!). It is not difficult to do this under industrial conditions, where there is special equipment with temperature sensors. At a lower temperature, the viscosity of the agar-agar will be insufficient, while the product will lose the necessary gelling properties altogether. And at home, as you know, it is quite difficult to follow the recipe, the technology of cooking and bake a cake exactly according to GOST. In principle, during the home cooking of the cake "Bird's Milk" agar-agar can be replaced with conventional gelatin, there are wonderful recipes with this product. On the taste it does not particularly affect - only the souffle will become more dense and firm. If you set out to purchase agar-agar and make a cake according to GOST, try searching it in the spice department or in pharmacies (yes, this algae extract is also used as a remedy for abdominal pains!). In extreme cases, you can try to negotiate with employees of the confectionery factories - there agar-agar is simply obliged. It is rather difficult to say which recipe for a real cake "Bird Milk" can be considered the best, because each of them is interesting and unique in its own way. So, we present to your attention the best and most interesting recipes for preparing the famous cake "Bird's Milk". Choose the recipe that you like the most, and eat it!

"Bird's milk" is a recipe close to GOST

If you find agar-agar, then reproduce the cake"Bird's milk" as you remembered it in childhood, will not be difficult. The main thing is to strictly observe the technology of preparation described below, to do everything exactly as prescribed by the recipe. So, in order to prepare your dream cake, you will need the following products: For cakes take:

• Butter (cream) - one hundred grams;
• Sugar is one hundred grams;
• Two eggs;
• Wheat flour - one hundred and forty grams;
• Extract of vanilla.

For a souffle:

• Two egg whites (sixty grams);
• Sugar is four hundred and sixty grams;
• Citric acid - half a spoonful of tea;
• Agar-agar - two tea spoons without a slide;
• Oil (cream) - two hundred grams;
• Condensed milk - two hundred grams;
• Vanillin or vanilla extract.

For glaze:

• Chocolate - seventy-five grams;
• Butter (cream) - fifty grams.

To prepare the cake, you will also need a formdiameters not less than twenty five centimeters. This recipe implies that vanillin or vanilla extract can be used to taste, if necessary, it can be changed to vanilla sugar, powdered to powder. Preparation of cakes: Butter with whipped cream, while gradually adding eggs and vanilla. Whisk the mass until the sugar dissolves completely. Add flour slowly, about a tablespoon. Knead the dough. Spread half the finished dough round the mold and bake at a temperature of two hundred and thirty degrees. Baking time is ten minutes. When everything is ready, bake another one of the same cake. Preparation of souffle: Soak agar-agar in one hundred and forty milliliters of water and leave it there for three or four hours. Warmed to room temperature, the condensed milk and butter must be mixed and beat into the cream, adding vanilla to the mass. The resulting cream while we set aside, but not in the refrigerator. Agar-agar, soaked in water, must be placed on a fire, necessarily slow, and brought to a boiling point. Attention: do not let agar-agar burn! Boil for at least one minute, then pour sugar into the mass. Then set the middle fire. Agar-agar with sugar repeatedly bring to a boil, stirring constantly. As soon as the syrup increases and white foam rises, you can clean it from the fire. Put the spoon into the syrup and lift it up: if a thin "thread" was pulled after the spoon, it means that the syrup is ready and cooked correctly. The syrup must be cooled to about eighty degrees Celsius. While it is cooling, we begin to make the protein component of the souffle. It is necessary to whisk the cooled proteins, adding citric acid to them. Beat to high density. In the whipped proteins pour a thin stream of hot syrup, without stopping stirring. Whisk the proteins with the syrup to obtain a mass of a homogeneous texture. After the cream is added from the butter with condensed milk, stir and whisk at a low speed of your mixer. Souffle is ready. Cooking glaze: Melt any dark chocolate with cocoa beans at least eighty percent and butter in the proportions specified in the recipe. The final formation of the cake: In the high form for the cake on the bottom we lay the first cake, pour the top half of the ready souffle. We put the cake on the shelf of the refrigerator for at least twenty minutes to ensure that the souffle is slightly hardened. After this, we put another cake on top and fill the remaining souffle again. We cover the collected cake with chocolate glaze (we need to prepare it immediately before refilling) and put it now for several hours again in the refrigerator.

"Bird's milk" - recipe with gelatin

This recipe allows instead of agar-agaruse plain gelatin. This will help you without much trouble to cook a cake at home. Gelatin can be used in plates, and can also be used in granules. The main thing that needs to be done is to disinfect it properly and strictly follow the recipe for souffle. Crust:

• Butter (cream) - one hundred gr .;
• Sugar is one hundred grams;
• One egg;
• Flour - one hundred and fifty gr .;
• Take vanillin on the tip of the knife.

Souffle:

• Egg white - 2 pieces;
• Sugar is three hundred and ten grams;
• Oil (cream) - one hundred and eighty grams;
• Citric acid - half a spoonful of tea;
• Gelatin - twenty grams;
• Condensed milk is one hundred grams;
• Vanillin and take on the tip of the knife;
• Water is one hundred and thirty milliliters.

Glaze:

• Chocolate is a hundred grams;
• Cream - one hundred grams.

CREATING CREAM: The recipe for a biscuit dough for cakes is very simple. The oil should be gradually heated to room temperature (not melted!), It must be gently beaten with a mixer (you can use a wooden spatula). Gradually add butter to the egg, a pinch of vanillin and beat well. In small portions add all the flour that remained, and knead the dough. Then divide the dough in half and alternately bake the cakes at a temperature of two hundred and thirty degrees Celsius. Baking time is ten to twelve minutes. Preparation of souffle: The gelatin should be properly mixed with a little water and then left to swell for about thirty minutes. Make a cream of condensed milk and softened at room temperature butter, whilst whipping the ingredients well with a mixer. Pour the sugar with water, stir and heat over low heat, bringing to a boil. Cook the syrup for at least five minutes, without forgetting to stir all the time. Egg whites should be beaten to a high foam, adding gradually vanillin and citric acid. Whisk the proteins to high density. Without stopping the mixer, pour in the whipped whites (only necessarily with a thin trickle!) Hot syrup. In the received mass pour the dissolved gelatin and a cream from the condensed milk with butter. Beat the future souffle at low speed until you get a uniform mass. Preparation of glaze: Chocolate together with cream melt in a water bath until smooth. If desired, you can do it in the microwave. Forming the cake: Put the cooled cake on the bottom of a high form. Top with half of the prepared soufflé. After this, put the second on top of the first cake, then pour the souffle left over from you. Remove the finished cake on the shelf of the refrigerator for about 3-4 hours, after which to fill it with chocolate glaze. If desired, the top of the cake can be decorated with figures of chocolate, berries, crumbs or nuts (put in the center). Before use, you should remove the finished cake in a cool place for seven to eight hours.

Recipe for the third version of the cake "Bird's Milk"

This recipe is very simple and quick to prepare. As a rule, gentle and delicious cake is obtained from any hostess, even if she decided to make such a dessert for the first time. Crust:

• Chicken eggs - four pieces;
• Sugar - three quarters of a glass;
• Wheat flour - one hundred and fifty gr.

Souffle:

• Eggs of chicken - ten pieces;
• Sugar is three hundred grams;
• Oil (cream) - two hundred grams;
• Milk is two hundred milliliters;
• Gelatin - thirty grams;
• Wheat flour - a tablespoon (without a slide).

Glaze:

• Cocoa - three tablespoons (table);
• Sugar - three tablespoons (table);
• Milk - 4 tablespoons (table);
• Butter (cream) - one hundred grams.

CREATING CREAM: Proteins must be carefully separated from the yolks. They can still be removed to the top shelf of the refrigerator, and yolks properly beaten with sugar until a homogeneous white mass. Slowly introduce flour (sift it!), Mix well. Now we beat the proteins so that their volume increases five to six times. In the yolk mass, add whipped proteins and gently mix. It should be done very carefully so that the bubbles do not fall off. Divide the dough in half and bake at a temperature of one hundred and eighty degrees. Baking time is twenty-five to thirty minutes. Preparation of souffle: Pour gelatin out of the sachet, pour cool boiled water (one hundred and fifty ml) and leave for about an hour. Squirrels are separated from the yolks, then the yolks are carefully ground with a hundred and fifty grams of sugar. Add warm milk and mix well. After this, gradually add the sifted wheat flour and beat until a lush and necessarily homogeneous mass is obtained. The resulting mixture is heated in a water bath until the consistency of a fairly thick sour cream, then removed from the fire and cooled. In the cooled mass, add butter softened in room conditions and mix thoroughly with a mixer. Gelatin must be heated first, until the granules dissolve completely, then cool. In proteins add a small pinch of salt, then beat them with a mixer until a high and thick foam forms. Slowly introduce the remaining 150 grams of granulated sugar into the proteins and continue to whisk. Add gelatin to the foam and mix. Then carefully combine the protein mass with the yolk, mix in a low mixer and put it on the refrigerator for a few hours (until it thickens). Preparation of glaze: Mix cocoa, milk and sugar and put on a small fire. As soon as the mass becomes close to boiling, add oil (creamy) to it, constantly stirring at the same time. Remove the icing from the fire as soon as it begins to boil. Formation of the cake: Place the first cake on the bottom of the selected form, pour in its soufflé. On top of it lay the second cake. At the end, pour the cake with chocolate icing. Before use, it is recommended to cool in the refrigerator for about six to eight hours.

"Bird's milk" - recipe with starch

This recipe is different from others in that the souffle contains an ingredient such as potato starch. It will help your cake to be more light and airy. Crust:

• Sugar vanilla - one spoon (tea);
• Sugar is one full glass;
• Flour - one full glass;
• Eggs of chicken - four pieces.

Souffle:

• Eggs of chicken - ten pieces;
• Milk is one full glass;
• Starch (potato) - one spoon (dining room);
• Sugar - two full glasses;
• Granulated gelatin - forty grams;
• Vanilla sugar - three tablespoons (tea);
• Butter (cream) - three hundred gr ..

Glaze:

• Butter (cream) - fifty grams;
• Dark chocolate is two hundred grams.

CREATING CREAM: Beat eggs with sugar until white, adding gradually vanilla sugar. Sift the flour and slowly enter it, constantly stirring while stirring, into the beaten eggs. Mix the homogeneous dough and pour it into a deep baking tray, which is abundantly oiled. Put the baking tray in the oven, heated to one hundred and eighty degrees, and bake for ten minutes (until the golden crust appears). Wait until the finished biscuit has cooled, and divide it into two cakes. Preparation of souffle: Dissolve the starch in one tablespoon of water. Divide the yolks and proteins. Yolks carefully rub with one glass of sugar, gradually adding milk and vanilla sugar. Stir until homogeneous, add the diluted starch, continuing to stir. Whip the resulting mixture with a mixer and heat it on a water bath. Cook until thick. Then remove from heat, allow to cool, add butter softened at room temperature and beat the mixture until a very lush and homogeneous mass is obtained. Dilute gelatin in one hundred and fifty milliliters of water, leave for about twenty minutes. Warm up the dissolved gelatin either in a water bath or on the smallest fire - the granules should dissolve. Strain the gelatin solution. Egg whites whisk thoroughly with the remaining glass of sugar until high foam. Gelatin with a thin trickle into the proteins, always stirring while stirring. The resulting mass carefully pour into the cooked cream and mix until complete homogeneity. Do not do this at a high speed mixer, otherwise the souffle structure will deteriorate. Cooking glaze: Chocolate together with butter melt in a water bath or in a microwave. To stir thoroughly. Forming the cake: Pour the first souffle cake, from above place a second cake on it. Almost ready cake put in the fridge for 2-3 hours, then fill with chocolate glaze. If there is a desire, the cakes can be impregnated with sweet syrup or any creamy liqueur. Ready cake do not forget to put the cool for six to eight hours.

Cake "Bird's Milk" - a simple recipe

This recipe is so simple that it will cope with iteven an inexperienced mistress. And its plus is that all the ingredients, as a rule, are available in every home, in every refrigerator. Try a recipe with a cream, where instead of gelatin and starch used manga and lemons! Crust:

• Margarine - one packet (250 g.);
• Sugar - two full glasses;
• Eggs - six pieces;
• Baking soda - one spoon (tea);
• Flour (wheat) - two full glasses;
• Cocoa - three spoons (tea);

Cream:

• Butter (cream) - three hundred grams;
• Sugar - 1.5 cups;
• Manka - three tablespoons (table);
• Lemons - two pieces.

Glaze:

• Sour cream - two spoons (canteens);
• Cocoa - two spoons (tea);
• Sugar - three tablespoons (table);
• Oil (cream) - one spoon (dining room).

CREATING CREAM: Margarine (you can take butter cream) melt, then add the sugar and then mix it thoroughly. Add chicken eggs (one at a time, not all at once), whip with a mixer or blender at extremely high speed. Spoon the teaspoon of soda with vinegar or freshly squeezed lemon juice, add to the egg mixture, stir. Gradually introduce into the resulting mass of well sifted flour. Beat up to homogeneity. Divide the finished biscuit dough in half, add one of the required amount of cocoa to one of the halves. Bake cakes in the oven, preheated in advance to one hundred and eighty degrees. Bake should be about 35-40 minutes. Ready cakes cool, each of them cut into two parts. CREAM CREAM: Softened at room temperature butter, we rub with sugar. Then cook semolina porridge from two glasses of milk and three tablespoons of semolina. Ready porridge necessarily cool (or let it cool itself) to room temperature. Lemons, along with the peel rubbed on a small grater (you can grind in a blender), the resulting lemon zest and flesh we interpose in semolina porridge. Slowly add to the resulting mass of butter, rubbed with sugar. We beat the cream well with a mixer and put it on the fridge for half an hour. Preparation of glaze: Mix sour cream and sugar, pour cocoa and, stirring, cook everything on a small fire until thick. Add the butter, then bring to a boil and immediately remove from the fire. Forming the cake: Again, at the bottom of the dish we put chocolate cake, cover it with cream. Then alternate the white cake, chocolate and again white. Each cake of the cake (except the top) is covered with plenty of cream. Then the finished cake on top and sides are covered with glaze.

Cake "Bird's Milk", a more complex recipe

Perhaps, this recipe is one of the most difficult, butand one most fully described in this article. In fact, nothing is unenforceable this recipe does not contain, you just need to be very attentive and strictly follow the instructions. If you want to make a surprise close and cook a delicious and delicious cake "Bird's Milk" on your own, then pay attention to this wonderful recipe! Crust:

• Margarine - one hundred grams;
• Sugar is one hundred grams;
• Eggs of chicken - two pieces;
• Flour (wheat) - 150 grams;
• Vanilla sugar - to taste.

Souffle:

• Sugar - 350 grams;
• Eggs - five pieces;
• Milk is half a glass;
• Oil (cream) - 150 grams;
• Gelatin - twenty grams;
• Citric acid - a quarter of a spoon (tea).

Glaze:

• Oil (cream) - fifteen grams;
• Cream or milk - six spoons (canteens);
• Chocolate - a hundred gr ..

CREATING CREAM: Softened margarine grinded with sugar. Then add the eggs one by one as well as flour, vanilla sugar. Stir the ingredients until smooth. Ready dough should look similar in consistence to thick sour cream. Put half the dough into a mold that should be well oiled, and bake in the oven at a temperature of two hundred and twenty degrees Celsius. Baking time - ten to fifteen minutes, the cakes should turn out to be a beautiful golden color. In the same way, bake the second cake in the oven. If you are worried that the cakes will burn or not be removed, put the baking paper on the bottom of the mold. Preparation of souffle: Soak gelatin in two hundred milliliters of boiled (cold) water. On the packaging, as a rule, the soaking time is indicated (usually one hour is enough). After the required time, heat the gelatin on low heat, until we see that the granules dissolved (but do not boil!). After this, it is necessary to strain the resulting gelatin solution. Protein is separated from the yolks. This must be done very carefully - so that no single even the smallest drop of yolk gets into the proteins, otherwise it will not be easy to whip the proteins to the desired consistency. Also, make sure that the dishes and the corners of the mixer are completely degreased. We remove the proteins in the refrigerator and proceed to prepare the yolk custard. Yolks beat down with a hundred grams of sugar until whitening. Milk needs to be heated to the boiling point, after which we carefully pour into the beaten yolks. It is better to do this, slowly, in small portions. Continue to beat the mass at a low speed mixer. The resulting mass is transferred to a ceramic container and put the dishes on a water bath. It is very important to ensure that the bottom of our dishes does not touch the bottom of the saucepan in which the cream is made. It is also important that utensils with yolks do not cover the whole "bath" completely, otherwise the steam in it will begin to condense, which will prevent the brewing of the cream. The finished brewed mass in consistence should resemble condensed milk. In order to cool it, put a bowl of cream in a bowl with cold water. Cooking sugar syrup. To do this, 250 grams of sugar pour a hundred milliliters of boiling water and mix well. After that, put the syrup on the fire and cook on a very slow fire (do not forget to stir constantly) until the sugar dissolves completely. It is very important to ensure that all the sugar is dissolved before the boiling, and not left with lumps and crystals on the bottom and walls of the saucepan. As soon as the sugar syrup boils, it is no longer necessary to interfere with it. Boil the syrup need about seven to ten minutes. The degree of its readiness can be defined as follows: large bubbles form on the surface, and the syrup does not fall from the spoon, but stretches with a dense trickle (thread). Chilled egg whites are whipped to a high density, for this you can add a few crystals of salt to them. As a result, proteins will need to increase in volume approximately five to six times, but do not become solid. Continuing to beat the whites, add citric acid to the foam. And already after that, it is necessary to translate the speed of the mixer to a minimum and pour sugar syrup and gelatin solution into the container with foam with a thin trickle. We prepare the oil base of the cream. Firstly, softened butter for three to four minutes, beaten with a mixer, then gently enter the brewed part of the cream. Whip the cream until you get a uniform mass. In small portions, we put the oil cream into the protein mixture, whilst continuing to beat the mixer at the minimum speed. Once the cream has become homogeneous, our souffle is ready! Preparation of glaze: Prepare a gentle, melting glaze in the mouth is not difficult. In a water bath or at least in a microwave oven, heat up the chocolate. Add butter and milk to it, stir the mass until smooth. Formation of the cake: On the bottom of the tall form, put the first cake, pour half the souffle. After that, you need to put the cake on the shelf of the refrigerator for about 20 minutes in order for the souffle to harden slightly. When this happens, put a second cake on top of the souffle and fill it with the souffle you have left. Again, let cool for twenty minutes. Then pour freshly prepared chocolate icing. Before eating, you need to cool the cake for six to eight hours.

"Bird's milk" - a recipe for fast cooking

The recipe for this cake is interesting because it takes quite a bit of time to cook it. As a result, you will get an amazingly delicious, gentle cake. Crust:

• Eggs - four pieces;
• Sugar - one glass;
• Wheat flour - one glass.

Souffle:

• Eggs - ten pieces;
• Milk - one glass;
• Sugar - one and a half cups;
• Butter - two hundred grams;
• Wheat flour - one tablespoon;
• Gelatin - one sachet.

CREATING CREAM: Eggs beat up with sugar, add the flour to the resulting mixture, mix everything thoroughly. Prepared for baking biscuit shape oiled or lined culinary parchment. Pour the dough into the mold and put it in the preheated oven. It takes thirty minutes to bake a biscuit, sometimes less. It all depends on the capabilities of your oven. Readiness is checked with a match. Preparation of souffle: Pour gelatin with a glass of cold boiled water and set aside for swelling. To prepare soufflé, we separate the yolks from proteins. Yolks are rubbed with half the norm of sugar, here we add milk, add flour, mix everything thoroughly and put it on a water bath. We bring on a water bath before thickening. We cool. In the resulting cooled mixture, add soft butter, whisk (preferably a mixer). Gelatin is heated to completely dissolve in water, and set aside for cooling. Whiskers beat the mixer in a lush foam, you can add a pinch of salt. Here we gradually introduce the second half of the sugar norm, while continuing to whisk. Gelatin is added to the resulting thick protein foam and mixed. Mix the protein mass with the yolk mass, mix and set for a while in the fridge for thickening. Forming the cake: Finished biscuit cut along the cake into two parts. The lower part is again placed on the bottom of our form. On top of the cake lay out the souffle, cover the second half of the cake. We put the finished cake in the refrigerator for cooling and frosting the clock by eight. Ready cake can be decorated according to your taste with mastic or melted chocolate. We presented to your attention the most interesting recipes of the cake "Bird's Milk". Despite the fact that all of them are quite different from each other, each of them still carries the main idea of ​​the famous Soviet cake: a cake cake and a tender, light souffle. Whichever cake recipe you choose, all you need to do to get an excellent result is to follow the instructions and our advice. We are sure that you will be able to cook a truly delicious treat! Bon Appetit! We advise you to read:

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