Homemade Bird's Milk cake: the perfect dessert for tea

The Bird's Milk cake is a delicious and delicate dessert based on a fluffy sponge cake and soufflé. You can add bananas, berries, and cocoa to make the cake taste brighter.

Chef Alex shared a recipe for a delicious Bird's Milk cake on Instagram, which will be very flavorful.

Ingredients:

Sponge cake:

• 3 eggs
• 40 g of sugar or a substitute
• 50 g of flour
• 0.5 tsp baking powder

For the base:

• 20 g gelatin + 100 g water
• 70 g sugar + 5 g vanilla sugar
• 3 eggs
• 150g of milk
• 10g of starch

For the chocolate layer:

• 5g gelatin + 20-30g water 3 tsp cocoa
• 80 ml of milk
• 50 g of sour cream
• 50 g of sugar or substitute

Method of preparation:

1. Spongecake: separate the whites from the yolks. Beat the whites until stiff peaks form. Add sugar or a substitute to the yolks, then whipped whites, mix gently. Add the flour and 0.5 tsp of baking powder and mix until smooth. Pour into a baking dish covered with parchment and bake for 15 minutes at 180 C.

2. Soufflé: cover 20 g of gelatin with water and leave to swell. Separate the whites from the yolks. Add sugar or a substitute, milk and starch to the yolks. Stir and heat on the stove until thickened. Remove from heat, add gelatin and stir until gelatin dissolves. Let cool, whisk the whites to peaks and add to the cooled custard mixture and pour the soufflé over the sponge cake. Put in the refrigerator for 20-30 minutes.

3. Frosting: pour 5 g of gelatin in water. Mix cocoa, milk, sour cream and sugar. Heat, but do not boil. Turn off the heat and add gelatin, stir, cool. Pour the mixture over the frozen soufflé. Put in the refrigerator for an hour.