Cake Bird's milk simple

Description

To everyone who lived in the USSR, the "Bird's Milk" cake never seemed simple: you could not go and buy it - you could only "get it" after standing in a long line at the confectionery store. But if this dessert appeared in the house, the joys of big and small knew no bounds! The delicate taste of the cake was strongly associated with a holiday, a celebration with a capital T. Some of the most daring housewives tried to reproduce such a miracle in their kitchens, but few achieved great success in this matter. In our "Internet" time, getting a recipe for a "Bird's Milk" cake is a matter of a few minutes. But what will happen in the end is unknown. Therefore, we decided to publish a simple and understandable recipe for the Bird's Milk cake - tested in practice and received universal approval.

Cooking

Step 1

Prepare the ingredients for the Bird's Milk Cake. Remove the butter from the refrigerator and cut into cubes. Leave at room temperature for 30 minutes. Take the condensed milk out of the refrigerator as well.

Step 2

Lightly grease a 20 cm springform pan with butter. Then sprinkle with flour, distributing it along the walls and bottom. Shake off the excess. Place the prepared form in the refrigerator until use.

Step 3

Prepare a biscuit, the basis of the Bird's Milk cake. Beat the yolks with a mixer with sugar until a light, fluffy, but dense mass of a homogeneous consistency is obtained.

Step 4

Sift the flour on top of the yolk mixture. Stir quickly with a spatula. Transfer the dough to the previously prepared form. Bake for about 15 minutes at 180°C. Let the biscuit cool.

Step 5

Transfer the finished biscuit back to the detachable form where it was baked. Prepare a soufflé for the Bird's Milk Cake. Pour the agar-agar into a heavy-bottomed saucepan and cover with water. Leave for 30 minutes.

Step 6

Place a saucepan with water and agar-agar over medium heat. Bring to a boil and cook for 1 minute. Pour sugar and cook to 110 ° C (measure the temperature with a special thermometer). Remove from heat and let cool to 95°C.

Step 7

Beat the butter with a mixer with condensed milk. In a separate mixer, beat egg whites to stiff peaks. Then, without stopping beating, start pouring hot syrup in a thin stream along the walls of the bowl (this will take about 5 minutes). The mass should become white, glossy.

Step 8

Add whipped butter with condensed milk. Mix with a mixer on low speed. Pour the mass onto the base of the cake in the form. Smooth and leave for 1 hour. Then place in the refrigerator for at least 1 hour. Before serving, carefully run a knife along the inside of the sides of the mold and remove them. Transfer the cake to a plate.