Bird's milk cake: how to make a spectacular dessert at home

"Bird's Milk" is a popular candy with a delicate white soufflé. But at home, it's best to make a whole cake. Chocolate fondant is placed on top of it and can be decorated with seasonal strawberries. This dessert will be a great addition to any holiday table.

The idea of making the Bird's Milk sponge cake was published on the Instagram page of food blogger Daria with the nickname recepti_dariko. The sponge cake is very tender because it is soaked in milk.

Ingredients:

• egg yolks - 5 pcs.
• sugar - 40 g
• a pinch of salt
• vanilla sugar - 1/2 tsp.
• boiling water - 1 tbsp
• oil - 1 tbsp
• flour - 45 g
• baking powder - 1/4 tsp.

Ingredients for the impregnation:

• milk - 50 ml

Ingredients for bird's milk:

• butter 82% - 160 g
• condensed milk - 80 g
• egg whites - 5 pcs
• vanilla sugar - 1 tsp.
• lemon juice - 1 tsp.
• water - 160 ml
• agar-agar - 8 g
• sugar - 350 g

Ingredients for the glaze:

• 80 g chocolate
• 25 g of butter

Method of preparation:

1. For the sponge cake, beat the egg yolks with salt, vanilla sugar, and add sugar. When the mass lightens, add boiling water, beat for a few minutes, add oil, and beat for another half minute.

2. Sift the flour and baking powder and gradually add it to the dough. Mix with a spatula.

3. Put the dough into the split mold.

4. Bake in a preheated oven to 170 degrees for 15-17 minutes (check for doneness with a toothpick).

5. Leave to cool completely in the mold, then remove.

6. Put the already cold sponge cake on a dish, put a ring and acetate film. Soak the sponge cake with milk.

7. For the soufflé, take the butter and condensed milk out of the fridge in advance.

8. Beat the butter until light, and add the condensed milk spoonful by spoonful.

9. Separately, beat the egg whites with the lemon juice and vanilla sugar until stiff.

10. Mix water, sugar and agar-agar (helium strength 1200), put on medium heat, let it boil, and cook to a temperature of 110 degrees, stirring (the syrup will drain from the spatula in one trickle).

11. While whipping the whites, add the syrup in a thin stream. Beat for a few more minutes.

12. Spoon in the buttercream while continuing to beat.

13. Pour the soufflé over the sponge cake, and cover with cling film.

14. Refrigerate for 4 hours.

15. Melt the dark chocolate with butter and cover the cake on top, remove the ring and acetate film. Garnish with berries or whipped cream.