Everyone knows these delicacies from our childhood,like candy and bird's milk cake. However, both are on store shelves today, but the taste is different from the taste of sweets from the period when the trees were tall. The cake was in great demand, and it was the cake that was usually called "real". So, the "real" cake was prepared only in the Moscow restaurant "Prague". The recipe for the dessert was developed by a group of confectioners under the leadership of the famous master of "sweet deeds" Vladimir Guralnik. The authors of the delicacy even managed to obtain a patent for their product. What was so special about this cake? It was prepared using a special technology and consisted of a layer of dough, the most delicate soufflé and chocolate. The main feature of the soufflé was that it was prepared not with gelatin, but with the gelling additive agar-agar, which was an extract from the seaweed ahnfeltia. It is clear that the crazy popularity of the dessert gave rise to a lot of fakes. The cake was produced by anyone and everyone. Of course, our enterprising housewives could not stay away either. There were many folk recipes circulating around the country, which were constantly modified and adjusted by home confectioners. And although this pastry was very different from the cake that Guralnik and his co-authors came up with, nevertheless, this dessert also has a very delicate taste and is quite appropriate on the family table. We offer you several homemade recipes for the Bird's Milk cake with semolina. Don't be surprised - the trick is that the cream for it is prepared using semolina. It turns out very tender and delicious.
Cake poultry milk with condensed milk
Ingredients for the dough:
- 150 grams of butter or margarine
- a glass of flour
- 6 tablespoons of sugar
- 3 eggs
- 3 tablespoons cocoa
- teaspoon of baking powder
Recipe for making dough:Sift flour and mix with baking powder and cocoa powder. Grind eggs with sugar, add softened butter or margarine, flour with all additives and knead the dough. It should have the consistency of sour cream. Grease the baking pan well with butter, sprinkle with flour and pour in the dough. Bake in the oven at 180 degrees for 40-50 minutes. Ingredients for the cream:
- a glass of milk
- 2 tablespoons of semolina
- 2 tablespoons of sugar
- 150 grams of butter
- half-can of condensed milk
Recipe for making cream:Bring the milk to a boil, pour in the semolina, stirring constantly, and cook the porridge. Before removing from the heat, add sugar and mix well. Cool the porridge, add soft butter and beat until the mixture becomes homogeneous. Add condensed milk in small portions and beat again. The cream is ready. Ingredients for the glaze:
- 3 tablespoons cocoa
- 3 tablespoons milk
- 3 tablespoons sugar
- 50 grams of butter
Recipe for making glaze:Grind all the ingredients thoroughly and heat over low heat – the mixture should not boil. The glaze is ready. Note. The glaze should be prepared immediately before use, it should be runny so that you can easily pour it over the entire cake. Assembling the cake: Cut the cake into two halves, spread with cream and pour glaze over it. Bird's milk cake with semolina is ready.
Cake poultry milk with lemon zest
Ingredients for the dough:
- 150 grams of butter
- a glass of flour
- half a cup of sugar
- 3 eggs
- a teaspoon of baking powder
Recipe for making dough:Sift the flour and mix with baking powder. Rub very soft butter with sugar (you can vary the amount to your taste), then add eggs one by one to the sugar-butter mixture and, finally, flour. Grease the baking pan with butter, sprinkle with flour or breadcrumbs and pour half of the dough into it (you need to bake 2 cakes). Bake the cake layers in the oven, preheated to 190 degrees. Ingredients for the cream:
- 500 ml of milk
- 3 tablespoons of semolina
- 200 grams of butter
- 2/3 cups of powdered sugar
- a peel of one lemon
- a tablespoon of lemon juice
Recipe for making cream:Mix milk with three spoons of semolina and put on low heat. Cook, stirring constantly to avoid lumps, until the cereal is ready. Thoroughly grind soft butter with powdered sugar, add lemon zest and juice. Add the butter-sugar mixture to the cooled semolina porridge in small portions, and then beat the cream. Ingredients for the glaze:
- 100 grams of chocolate
- 5 spoons of milk
- 50 grams of butter
Recipe for making glaze:Melt the chocolate in a water bath (or in the microwave), add milk, butter, stir and heat until the mixture is smooth. The glaze is ready. Assemble the cake: cut each cake in half, spread with cream, stacking one on top of the other; pour warm glaze over the top cake. Probably, each of you, our dear readers, has your own recipe for this wonderful dessert. However, we hope that you will also like the cakes that we have offered to your attention and will add them to your culinary notebooks. Enjoy your meal! We recommend reading:
