"Bird's milk" at home

One of the most popular desserts among our fellow citizens during the Soviet period was “Bird's Milk”. This is a delicate protein soufflé in chocolate, the recipe of which has even been patented. When “Bird's milk” candies appeared on the market, many housewives wanted to buy several boxes, because it was difficult to find a present more desirable. When buying a cake for the holiday, the choice of many sweets also fell on the cake with a mysterious and fabulous name. Similar desserts were prepared at home and the deficient thickener agar-agar was replaced with ordinary gelatin. Nowadays such sweets are not inaccessible, they are sold in many stores and are relatively inexpensive, but for some reason, “Bird's milk” made at home is tastier than the one bought. Cook such a delicacy can cook, with very little experience. It is only important to know the peculiarities of the technology and precisely follow the recommendations accompanying the selected recipe.

Cooking Features

Despite the fact that “Bird's Milk” is actually one of the most delicious desserts and many consider it to be the pinnacle of culinary art, making it at home is not so difficult. The knowledge of some moments will allow to cope with this task even to the beginning hostess.

• “Bird's milk” is not just a souffle, it has a more dense texture. To obtain it, gelling components are introduced into the whipped proteins. A more even structure allows to obtain agar-agar, solidifying already at room temperature, but more often used more affordable gelatin. When using agar-agar, it must be remembered that when cooled to a temperature below 40 degrees, it thickens excessively, it must be used hot. If you use gelatin, you first need to dissolve it with cool water, then dissolve it, warming it up, but trying not to let it boil for a long time. If you boil the gelatin for 5 minutes or more, it will no longer be possible to thicken the souffle with it. By following the instructions on the package with the selected thickener, you will avoid mistakes and get the expected result.
• In order for proteins to better be whipped into thick foam, they must first be cooled. If the dishes in which they are placed will be greasy or wet, they can not be whipped. It is also important to ensure that the yolk is not mixed with the protein mass.
• Sugar is introduced into the protein mass in parts after it has been whipped into a thick foam. It dissolves faster and better if it is crushed to a state of powder. This can be done with a blender or coffee grinder. The latter method is a little more convenient.
• Traditionally, the Bird's Milk Cake is made with sponge cakes. If you are cooking dessert according to the traditional recipe, you will need a lot of protein. In order for yolks from eggs used for souffles not to be superfluous, it is advisable to choose the recipe for biscuit on yolks for making cake layers. If eggs are not required for the filling or they are used for it entirely, then it is better to bake a sponge cake from dough made on whole eggs.
• The classic dessert “Bird's Milk” is covered with chocolate icing. It can be prepared according to different recipes: from chocolate, cocoa powder, with the addition of butter, cream, sour cream. You can choose any recipe, taking into account your taste preferences and the products available in the house.

The filling for the traditional version of the dessert “Bird's Milk” is made from condensed milk and whipped proteins, but modern confectioners prepare it from other products. In particular, such variants of soufflés like cottage cheese, semolina are popular. Each version of the dessert has its own cooking characteristics. Only the exact following of the recommendations accompanying the concrete recipe will help to prevent mistakes.

Simple recipe for sweets “Bird's Milk”

Calorie dishes: 2177 kcal, per 100 g: 387 kcal.

Composition:

• egg whites - 4 pcs .;
• gelatin - 10 g;
• water - 100 ml;
• icing sugar - 60 g;
• chocolate - 180 g;
• butter - 120 ml.

Method of preparation:

• Separate the whites from the yolks, cool.
• Pour gelatin with boiled water, cooled to room temperature.
• Beat the whites into a thick foam. Continuing to beat, in a spoon, add the icing sugar.
• Heat the gelatin water on the steam bath, stirring until the gelatin is completely dissolved. You can warm up not in the bath, and on the stove, but at very low heat, not allowing water to boil.
• Carefully add protein to gelatin.
• Chocolate break, combine with butter and melt. Pour half or a little less of the melted chocolate on the bottom of the molds. For a while, put them in a fridge or even a freezer to freeze the frosting.
• Put the prepared souffle onto the chocolate icing, pour it with the remaining chocolate, and if necessary, reheat it again.
• Put the candy sweets in the fridge again and wait until they have completely set. This time, you cannot put dessert in the freezer; let it freeze in the main chamber of the refrigerator.

This dessert can be cooked by an inexperienced cook. Even young confectioners, hosting in the kitchen, are able to please themselves and their parents with this delicate delicacy.

Classic recipe for poultry milk (on agar-agar)

Calorie dishes: 7036 kcal, per 100 g: 354 kcal. Composition:

• chicken egg - 7 pcs .;
• sugar - 0, 37 kg;
• butter - 0, 3 kg;
• cream - 0, 2 l;
• wheat flour - 160 g;
• water - 100 ml;
• agar-agar - 10 g;
• condensed milk - 0, 25 l;
• citric acid - 3 g;
• vanilla sugar - 5 g;
• baking powder for dough - 5 g;
• dark chocolate - 0, 2 kg.

Method of preparation:

• Remove the oil from the refrigerator beforehand so that it softens.
• Separate yolks from proteins. Protein temporarily clean in the fridge.
• Add half a cup of sugar and vanilla sugar to yolks, rub it almost white.
• Add 100 g of softened butter. Beat with a mixer until you get a mass that is creamy in consistency.
• Sift flour, mix with baking powder. Pour into cooked creamy mass and whisk until a homogeneous dough.
• Place the dough in a baking dish. In order not to damage the cake when removing it from the mold, use a split container or made of silicone. The optimum diameter of the mold is 26 cm, but a slightly smaller container can be used.
• Heat the oven to 200 degrees, put a dough into it, bake it for 20 minutes.
• Allow the cake to cool slightly, run a knife or spatula along the sides of the mold, open it and remove the cake. Cut it lengthwise to get 2 shortcakes.
• Boil water, dilute agar-agar with it, let it stand for 10-15 minutes. Mix with the remaining sugar and boil the syrup.
• Beat the whites, adding citric acid, to the thick foam.
• Continuing beating, inject a hot syrup into the protein mass.
• Gradually add 170 g of butter, then condensed milk.
• Wash, dry, assemble a plug-in form. Put one cake on the bottom of it, place half of the souffle on it, cover with the second cake. Put the remaining souffle, smooth it with a knife.
• Put the dessert in the fridge, let it cool for 3-4 hours.
• Break the chocolate, put the remaining butter on it. Boil the cream, pour the chocolate over them, mix well at once, so that the chocolate and butter are completely dissolved.
• Pour the creamy-chocolate mixture on the cake, after transferring it from the mold to the dish.
• Put it in the fridge and wait for the frosting to harden.

Homemade “Bird's Milk” cake prepared according to this recipe is almost indistinguishable from dessert, which was prepared in Soviet times according to GOST.

Bird's Milk Cake with Decoys

Calorie dishes: 9221 kcal, per 100 g: 335 kcal.

Composition:

• chicken egg - 6 pcs .;
• flour - 0, 35 kg;
• sugar - 0, 55 kg;
• milk - 0, 5 l;
• cocoa powder - 60 g;
• sour cream - 40 ml;
• semolina - 60 g;
• lemon - 2 pcs .;
• butter - 0, 6 kg.

Method of preparation:

• Pound eggs with 300 g of sugar, beat with 300 g of softened butter, add sifted flour to them, cook dough.
• Divide the dough into two approximately equal parts, bake the cakes.
• Boil semolina on milk. Add the remaining oil to it, whisk.
• Continuing to beat, enter 200 g of sugar, then squeezed from lemons juice.
• Put the cake on the dish, cover it with a manna souffle. Cover the second cake.
• Sour cream, remaining butter, 50 g of sugar and cocoa heat, stirring, until they turn into a homogeneous mass.
• Cover the cake with the resulting icing.

Put the cake in the refrigerator for several hours. The cake has a unique taste, it turns out particularly satisfying. If you offer it to children for breakfast, they will surely get up from the table full and will not be hungry for a long time.

Bird's Milk Cheesecake

Calorie dishes: 4680 kcal, per 100 g: 251 kcal.

Composition:

• dark chocolate - 100 g;
• dry breakfast “Nesquik” - 100 g;
• butter - 100 g;
• water - 0, 25 l;
• cocoa powder - 60 g;
• cream - 0, 35 l;
• sugar - 0, 35 kg;
• gelatin - 50 g;
• cottage cheese - 0, 5 kg.

Method of preparation:

• Grate chocolate and butter, melt them in a water bath, mix with breakfast cereals, put the resulting mass into a detachable baking dish, put it in the refrigerator.
• 40 g of gelatin pour 100 ml of water. Heat in a microwave or steam bath.
• Combine cottage cheese, 200 ml of cream and the same amount of sugar. Beat the blender.
• Continuing to beat, enter the gelatin. You can add a pinch of vanilla.
• Put the souffle on the prepared cake, put the dessert in the refrigerator again.
• 10 g of gelatin dissolve in 20-30 ml of water.
• Mix the remaining cream, water and sugar, as well as cocoa powder separately. Heat by stirring.
• Enter the gelatin, mix well.
• Pour out on souffle, smooth.

After that, the cake should stand in the refrigerator again until all its layers are frozen. Now you can remove the hoop, gently shift the dessert to the dish and serve. The recipe is good because it allows you to cook the “Bird's Milk” cake without using the oven. This version of “Bird's Milk” is most useful.

Video: Bird's Milk Cake Souffle on Gelatin