Cake Bird's milk simple

Cookinero 18 November 2022

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.

How to cook Cake Bird's milk simple

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

Cake Bird's milk simple

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

Cake Bird's milk simple

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

Cake Bird's milk simple

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

Cake Bird's milk simple

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.

Cake Bird's milk simple - FAQ About Ingredients, Baking Time and Storage

Yes, you can use gelatin, but the texture will be slightly different. Use 2 teaspoons of powdered gelatin dissolved in 1/4 cup of cold water, then heat until melted. Note that gelatin sets at a lower temperature than agar-agar.
Store the cake in an airtight container in the refrigerator for up to 3 days. For best results, keep it away from strong-smelling foods to preserve its delicate flavor.
Yes, ensure the sugar used is vegan (some refined sugars use bone char), and substitute the condensed milk with a plant-based alternative like coconut condensed milk. Agar-agar is already plant-based.
Yes, but adjust baking times accordingly. A larger pan will result in a thinner cake and may require less baking time, while a smaller pan will need more time. Keep an eye on the cake as it bakes.
Serve chilled, sliced into small portions as it's quite rich. Pair with fresh berries or a light dusting of cocoa powder for added elegance.
Yes, wrap individual slices tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator overnight before serving to maintain texture.
You can test the syrup by dropping a small amount into cold water. If it forms a soft ball that holds its shape, it's ready. Be cautious, as overheating can ruin the texture.
Substitute sugar with a keto-friendly sweetener like erythritol and use a low-carb condensed milk alternative. Note that texture and taste may vary slightly from the original.

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