Bird's milk cake at home

Bird's milk cake at home is a real treat from childhood. Until recently, its recipe was kept a great secret, but today every housewife can prepare it. Homemade cake turns out just as tasty, and most importantly, absolutely natural. Royal pleasure!

Bird's milk cake - a classic recipe according to USSR GOST

Bird's milk cake, a classic recipe according to USSR GOST, is incredibly tasty and the most popular Soviet delicacy! Once upon a time there were long queues for it, but today you can easily prepare it at home. A little patience - and the most delicate dessert with an airy filling will be on your table!

1. 
   How to prepare Bird's Milk cake according to the classic Soviet-era recipe (GOST) at home? Let's start preparing the dough. To do this, mix chicken yolks with granulated sugar, salt, add vanilla sugar to them and mix. Beat this mass with a mixer. Gradually add butter (100g) into the mixture and continue beating. When the mass increases in volume and turns white, it is ready.
2. 
   Combine flour with baking powder and mix them with the creamy egg mixture, thus forming a dough.
3. 
   Now take the baking dish. We put special paper on the bottom, pour the dough on top of it and level it along the diameter of the mold.
4. 
   Place the pan in the oven. We will bake the cake for about 20 minutes, the temperature should be 200 degrees.
5. 
   At this time, pour gelatin with water at room temperature (125 ml.) Leave to swell.
6. 
   When the cake is baked, remove it from the mold and remove any stuck pieces of paper.
7. 
   Now let's prepare the cream. Take a deep bowl and put butter (160 g) in it, and beat with a mixer at high speed. Add condensed milk to it (add it not all at once, but gradually). We continue to beat.
8. 
   Place the gelatin in a saucepan, add sugar and place on the stove. Heat the mixture to 60 degrees and let it cool.
9. 
   In a separate container, beat the egg whites with a mixer. Add sugar, citric acid, vanilla sugar to them, and then add gelatin. And we continue to beat.
10. 
    Combine the buttercream with the egg white cream and beat them with a mixer at a lower speed.
11. 
    Using a large knife, cut the cake in half so that you get two thinner cakes.Place the first cake in the mold. Place some of the soufflé cream on top of it. Cover it with the 2nd cake layer. And add the soufflé again. In this form, place the cake in the refrigerator for about 2 hours.
12. 
    In a saucepan, mix sugar (40 g) and cream. Place on the stove and keep until the sugar dissolves. We put chocolate in another container, fill it with prepared cream and also place it on the stove. We wait for the chocolate to melt, do not forget to stir. At the end, add butter (30 g). And keep it on the stove for another 5 minutes.
13. 
    Take the cake out of the refrigerator and fill it with glaze. And put it back for 1.5 hours so that the glaze hardens.

Ready! You can come to the table! Bon appetit!

Bird's milk with gelatin at home

Bird's milk cake with gelatin at home - the most delicate soufflé on an airy sponge cake, covered with thick dark chocolate! This delicacy, originally from the USSR, is still popular. For many, this is a favorite dessert since childhood. And indeed, there is little that can compare this taste! Try it!

Portions: 6

Cooking time: 5 o'clock

Ingredients:

• Wheat flour – 240 gr.
• Eggs (whites) – 2 pcs.
• Eggs (yolk) – 2 pcs.
• Butter (butter) – 350 gr.
• Sugar – 560 gr.
• Citric acid – ½ tsp.
• Gelatin – 10 gr.
• Condensed milk – 100 gr.
• Vanillin – 1 gr.
• Chocolate – 100 gr.
• Water – 150 gr.

Cooking process:

1. For the sponge cake, mix soft butter (100g) with sugar (100g). We will beat the mass until it becomes homogeneous. Add 1 yolk and continue beating. Then add another yolk and flour. While still whisking, knead the dough.

2. Take a baking dish and line it with baking paper. Place the dough on the paper, level it along the diameter of the bottom and put it in the oven for 20 minutes.

3.Remove the finished cake from the mold, let it cool and cut it in half lengthwise to form two identical sponge cake layers.

4. Combine water with gelatin, wait 20 minutes for it to swell. Then put it on the stove and keep it on the fire until the gelatin dissolves. Cool.

5. Beat the egg whites together with the remaining sugar. When foam begins to form, add citric acid. Continue whisking until the mixture thickens. Pour gelatin into the ready-made protein cream and beat again.

6. Butter (200 gr.). Place in a deep bowl. Add condensed milk and vanillin to it. Beat everything with a mixer.

7. In one bowl, combine two creams (butter and protein) and mix well.

8. Place one half of the cake back into the mold. Pour exactly half of the cream into it, level it and cover with the other half, pour in the second part of the cream. Place the cake in the refrigerator to harden (for 2-3 hours).

9. At this time, melt the chocolate in a saucepan with the remaining butter (50 g).

10. Take the cake out of the mold, decorate it with icing and refrigerate for another half hour.

Bon appetit!

Step by step cake recipe PtAndwhose milk with agar-agar

Cake Bird's milk with agar-agar is a delicious Soviet plant-based dessert. Agar-agar is an excellent analogue of gelatin; a soufflé prepared on its basis simply melts in your mouth! It’s impossible to tear yourself away from such a delicacy!

Portions: 8

Cooking time: 6 hours

Ingredients:

Biscuit:

• Flour – 110 gr.
• Butter – 100 gr.
• Egg yolks – 4 pcs.
• Powdered sugar – 100 gr.
• Baking powder – 1 tsp.

Souffle:

• Egg whites – 4 pcs.
• Powdered sugar – 350 gr.
• Butter – 200 gr.
• Condensed milk – 100 gr.
• Agar-agar – 10 gr.
• Lemon juice – 1 tsp.
• Water – 140 ml.
• Vanillin – 2 gr.

Glaze:

• Chocolate (bitter) – 120 gr.
• Butter – 50 gr.

Cooking process:

1. Carefully break the eggs so that the whites and yolks do not mix. Pour the whites into a glass and put them in the refrigerator. Pour the yolks into a separate bowl.

2. Butter (100 g) needs to be melted a little so that it is soft. Mix it with 100 gr. powdered sugar. And beat with a mixer until soft puree.

3. Add 4 yolks into the mixture and add flour along with baking powder, continue beating the mixture until a homogeneous dough is formed.

4. Take special baking paper, put it in a baking dish, and spread the biscuit dough on it in an even layer. Place the baking sheet in a preheated oven (200 C) and bake for 20 minutes.

5. Take the finished sponge cake out of the oven and cool it, cut it in the middle lengthwise into 2 layers.

6. Soak agar-agar in a glass of water. Let it swell for several hours.

7. Combine butter (200 g) in a bowl with condensed milk and vanilla. Beat well with a mixer to get an airy, fluffy mass.

8. Transfer the swollen agar-agar into a small saucepan, place it on the stove, bring the mixture to a boil and cook for another minute. During this time, the agar-agar will dissolve.

9. Beat the egg whites together with powdered sugar with a mixer at high speed until thick cream (should not drip from the nozzle!). Add lemon juice and mix again.

10. Place condensed milk cream into the protein cream and beat with a mixer, add agar-agar and beat again.

11. Place one cake layer in the pan, place ½ of the soufflé on top of it and cover it with the second cake layer. Spread the remaining soufflé. Place the mold in the cold for 2 hours.

12.Break the chocolate into pieces, put it in a saucepan along with butter (50g) and heat over low heat.

13. When the soufflé has frozen, remove the cake from the refrigerator and pour glaze over it. And give it a couple more minutes for it to harden.

Bon appetit!

A simple and delicious recipe for Bird's milk with semolina and lemon

Bird's milk cake with semolina and lemon is a very tasty version of the popular Soviet dessert! The delicate texture of the filling combined with the fragrant biscuit is simply an incredible pleasure! This is an incredibly delicious and satisfying dessert! With such a delicacy, any tea party will turn into a holiday!

Portions: 10

Cooking time: 2 hours

Ingredients:

• Granulated sugar – 200g.
• Butter – 280 gr.
• Flour – 160 gr.
• Vanillin – 2 g
• Egg – 4 pcs.
• Baking powder – 12 gr.
• Cocoa powder – 40 gr.
• Lemon – 1 pc.
• Semolina – 5 tbsp.
• Salt – a pinch
• Milk – 500 ml.
• Chocolate – 200 gr.
• Vegetable oil - for baking

Cooking process:

1. In a deep container, break the eggs and mix them with sugar, salt and vanilla. Beat the whole mixture until it becomes fluffy and has increased in volume by half.

2. In another bowl, beat soft butter (100g) with a mixer, add flour and baking powder to it. We continue to beat the mixture, then combine it with the egg mixture and mix.

3. Divide the finished dough into 2 parts. Add cocoa powder into one. Stir. We will bake two cakes.

4. Grease the baking dish with vegetable oil. Spread the first dark cake layer with cocoa in an even layer and place in the oven for 10 minutes. We take it out and remove the finished cake from the mold. Grease the mold again with oil and lay out the dough for the light crust. Let it bake for 10 minutes.

5. Prepare the cream for the cake.Place the milk in a saucepan on the stove; when it boils, add the semolina, stir and add sugar (to your taste). Cook until the mixture thickens.

6. Wash the lemon and cut off the skin. Squeeze out the juice.

7. Place soft butter (130 g) in a bowl, beat it together with lemon juice. Add cooked semolina and beat the mixture with a mixer.

8. Place the dark cake layer on the bottom of the baking dish, place the entire cream mass on top of it in an even layer and cover it with the light cake layer. Place the cake in the refrigerator for 1.5 hours.

9. Place the chocolate in a saucepan along with a piece of butter. Melt the chocolate and pour the resulting glaze over the top of the cake. Let the glaze harden in the refrigerator for about half an hour.

Let's serve! Bon appetit!

How to make Bird's milk cake without baking?

Bird's milk cake without baking is a light and airy recipe for a very tasty dessert. It is not difficult to prepare, but the pleasure from it cannot be expressed in words. The most delicate condensed milk soufflé simply melts in your mouth! This delicacy will drive even a gourmet crazy!

Portions: 4

Cooking time: 2 hours

Ingredients:

• Eggs (whites) – 4 pcs.
• Sugar – 175 gr.
• Gelatin – 10 gr.
• Butter – 85 gr.
• Condensed milk – 125 gr.
• Cookies – 300 gr.
• Water – 300 ml.
• Sour cream – 100 gr.

Cooking process:

1. Grate the cookies or grind them into crumbs using a blender.

2. Let the butter soften at room temperature. Transfer it to a deep bowl and beat with a mixer, add condensed milk to it and continue to beat.

3. Pour the gelatin into an enamel container, fill it with water and let it swell.

4.Place the gelatin on the stove, heat it and keep the container on the fire until the gelatin is completely dissolved. Cool.

5. Beat egg whites and sugar (125 g) until thick cream. Add butter and condensed milk cream to it and mix. Add gelatin and beat with a mixer.

6. Take a baking dish. We line it with baking paper to make it easier to remove the cake from the mold. And spread the soufflé in an even layer. Place it in the refrigerator for 1.5 hours.

7. Take out the cake and remove it from the mold onto a plate.

8. Mix sour cream with sugar (50 g) and cookie crumbs. Grease the top and sides of the finished cake with it.

Bon appetit!

Bird's milk cake recipe from Grandma Emma

Bird's milk cake recipe from Emma's grandmother is a famous delicacy prepared according to a traditional recipe, a delicate dessert with an airy light soufflé. This is a divine taste that will turn your tea party into a celebration!

Portions: 6

Cooking time: 4 hours 30 min.

Ingredients:

Dough:

• Flour – 150 gr.
• Yolk – 7 pcs.
• Sugar – 125 gr.
• Butter – 100 gr.
• Vanilla sugar – 1 tsp.
• Baking powder – 1 tsp.

Souffle:

• Proteins – 7 pcs.
• Gelatin – 20 gr.
• Granulated sugar – 250 gr.
• Butter – 170 gr.
• Condensed milk – 250 gr.
• Citric acid – ¼ tsp.

Glaze:

• Chocolate – 100 gr.
• Cream – 180 gr.
• Butter – 30 gr.
• Sugar – 30 gr.

Cooking process:

1. Separate the yolks from the whites. We put the whites in the refrigerator. And mix the yolks with 125 gr. sugar and vanilla sugar, add 100 g. soft butter and beat with a mixer until smooth and fluffy.

2. Mix flour with baking powder, add the yolk mixture and knead the dough with a fork.

3. Grease the mold with vegetable oil and spread the dough in an even layer and place in the oven.Bake the biscuit for approximately 20 minutes. Check readiness with a toothpick.

4. Remove the finished biscuit from the mold and let it cool.

5. Place the gelatin in a small saucepan and fill it with water (200 ml). Let it swell.

6. Beat soft butter with a mixer at high power. Without stopping whisking, add condensed milk. Mix.

7. Add 125 g to gelatin. granulated sugar. Place the gelatin on the stove, heat it and keep the container on the fire until the gelatin is completely dissolved. Cool slightly.

8. Mix 7 proteins with 125 g. sugar and beat until thick and thick. Add citric acid. Add warm gelatin. Beat again.

9. Add buttercream and beat again with a mixer.

10. Using a large knife, cut the finished biscuit lengthwise into two equal halves to make 2 biscuits.

11. Place the first one in a baking dish and put half of the entire cream on top. Let's level it out. Place the second sponge cake and spread the rest of the cream. Place in the refrigerator for 3 hours.

12. Melt chocolate with butter, pour in cream and add sugar. Heat for another 1 minute.

13. Grease the cake with chocolate on all sides. Place in the refrigerator for half an hour.

Bon appetit!

Armenian recipe for making Bird's milk

The Armenian recipe for bird's milk is a traditional delicacy on the festive table. The subtleties of its preparation are passed on from generation to generation. It is not at all like the classic version of the cake, but incredibly delicious. Soft with a rich taste, you can't tear yourself away from it!

Portions: 6

Cooking time: 4 hours

Ingredients:

Korzh:

• Flour - 150 gr.
• Butter – 100 gr.
• Granulated sugar – 220 gr.
• Egg – 2 pcs.
• Milk – 55 gr.
• Honey – 200 gr.
• Soda – 1 tsp.

Cream:

• Milk – 500 ml.
• Sugar – 440 gr.
• Vanilla sugar – 3 tbsp.
• Butter – 200 gr.
• Cognac – 20 ml.
• Flour – 3 tbsp.

Glaze:

• Chocolate (bitter) - 100 gr.
• Milk – 50 gr.
• Cocoa – 20 gr.
• Butter – 35 gr.

Cooking process:

1. For the dough, mix soft butter, granulated sugar (220g), and stir honey in a deep container. Place in a water bath. When the mixture melts a little, add milk and eggs to it. Mix. The mixture should begin to foam slightly.

2. Remove the container from the stove, add flour and knead the dough.

3. Sprinkle the table with flour, lay out the dough and divide it into 6 parts.

4. Roll out each part into a rectangle and bake on baking paper in the oven for 7-10 minutes.

5. Let's start with the cream. Mix three tablespoons of flour and sugar. Pour in milk and add vanilla sugar, mix. Place the mixture on the stove and bring it to a boil. To thicken the mixture, heat it for another 5 minutes. Remove and cool.

6. Beat soft butter with a mixer. Stir in the mixture of flour and milk, add cognac and beat again.

7. Lay out one cake layer and grease it well with some of the cream. Cover it with the second cake layer and coat it with cream again. We do this with all the cakes. Place in the refrigerator for 5-6 hours.

8. Place chocolate, milk, cocoa and butter in a saucepan. Place it on the stove and stir until a homogeneous glaze forms.

9. Grease the finished cake with chocolate and let it harden.

Bon appetit!

Dietary recipe for Bird's milk cake without sugar

Dietary recipe for Bird's milk cake without sugar is an easy, low-calorie and incredibly tasty culinary idea. A delicate soufflé based on protein cream and sugar substitute simply melts in your mouth and does not harm your figure at all. Treat yourself to incredible sweetness!

Cooking time – 4 hours 30 minutes

Cooking time – 30 minutes

Servings – 8

Ingredients:

• Egg – 2 pcs.
• Skimmed milk powder – 2 tbsp.
• Baking powder – 0.5 tsp.
• Vanillin – 1 gr.
• Sugar substitute – 3 tbsp.
• Corn starch – 2 tbsp.

For the soufflé:

• Egg white – 4 pcs.
• Agar-agar – 2 tsp.
• Milk 0.5% – 300 ml.
• Sugar substitute – 4 tbsp.
• Citric acid – 1/3 tsp.
• Salt – 1 pinch.

For the glaze:

• Milk 0.5% –100 ml.
• Cocoa powder – 3 tsp.
• Skimmed milk powder – 1 tbsp.
• Egg yolk – 1 pc.
• Sugar substitute – 3 tbsp.
• Vanillin – 1 gr.

Cooking process:

Step 1. First, prepare the sponge cake. We separate chicken eggs into whites and yolks. Grind the latter thoroughly with a sugar substitute. You can use stevia, allulose or other natural sweeteners to taste.

Step 2. Beat the whites separately until stable peaks are obtained.

Step 3. Carefully pour the yolk mixture into the protein mass. Gently mix the contents with a silicone spatula from bottom to top.

Step 4. Mix the dry ingredients for the biscuit: skim milk powder, baking powder, vanillin and cornstarch. Pour this mixture into the mixture of whites and yolks. Gently stir until smooth.

Step 5. Pour the resulting tender dough into a suitable form. Bake for about 10 minutes at 180 degrees.

Step 6. Prepare the glaze. Pour regular milk, dry milk, cocoa powder, egg yolk, sugar substitute, vanillin into a saucepan. Heat the contents over low heat and cook until smooth and thick, stirring constantly.

Step 7. Take the finished golden brown sponge cake out of the baking pan.

Step 8. We saturate it with a small amount of glaze. We leave most of it for the surface of the dessert.

Step 9. Prepare the soufflé.Dissolve agar-agar in milk. Place on low heat, bring to a boil and simmer for exactly one minute, stirring. Remove from the stove and let cool slightly.

Step 10. Beat the egg whites with a pinch of salt until stable peaks form. Gradually add sugar substitute and add citric acid. Continue whisking and add agar-agar dissolved in milk.

Step 11. Place the soaked sponge cake in a mold with high sides. Pour the prepared souffle here and level the layer with a spatula.

Step 12. Fill the soufflé with chocolate glaze. We remove the workpiece to harden in the refrigerator. You can hold it for 2-4 hours.

Step 13. Dietary recipe for Bird's milk cake without sugar is ready. Divide the treat into portions and try it quickly!

Delicious Bird's milk cake with condensed milk

Bird's milk cake with condensed milk is a famous Soviet dessert prepared according to a traditional recipe. The soufflé has the most delicate texture, aromatic crust and real glaze - its taste cannot be described in words! A real delicacy of the gods!

Portions: 8

Cooking time: 4 hours

Ingredients:

Cakes:

• Flour – 150 gr.
• Eggs – 2 pcs.
• Butter/Margarine – 100 gr.
• Sugar – 100 gr.
• Vanilla sugar – 1 pc.

Cream:

• Proteins – 5 pcs.
• Granulated sugar – 250 gr.
• Condensed milk – 200 gr.
• Butter – 100 gr.
• Gelatin – 20 gr.
• Citric acid – ¼ tsp.
• Water – 200 ml.

Glaze:

• Chocolate – 100 gr.
• Cream – 6 tbsp.
• Butter – 15 gr.

Cooking process:

1. Soften the butter at room temperature. Mash it with a fork along with sugar (including vanilla), add eggs and flour. Mix the dough.

2. Grease the baking dish with oil. We spread the dough and level it according to the diameter of the mold.

3. Place in the oven and bake for 15-20 minutes.Cut the finished cake into 2 parts. Each cake should be 1.5 - 2 cm thick.

4. Soak gelatin in a mug in water. When it swells, put it on the stove, heat it up and keep it on the fire until the gelatin is completely dissolved. Cool.

5. Beat the egg whites with sugar until they form a thick foam so that it does not drip. Add citric acid and gradually pour in cold gelatin, beat with a mixer.

6. Beat soft butter in a separate bowl, add condensed milk to it and beat again.

7. Now combine the two cream mixtures together and mix the soufflé with a mixer.

8. Place one cake layer back into the baking dish, spread half of the souffle on it in an even layer, cover it with the second cake layer and spread the soufflé again. Let the cake harden in the refrigerator for about 3 hours.

9. For now, let's make the glaze. Mix all the ingredients (chocolate, cream and butter) in a small saucepan or pot, place in a water bath and cook, stirring, until the mass becomes homogeneous.

10. Remove the cake from the refrigerator, drizzle the top, and also brush the sides with glaze. Place back in the refrigerator to allow the glaze to harden.

Bon appetit!

A simple recipe for Bird's milk from Andy Chef

Bird's milk cake recipe from Andy Chef is a popular Soviet dessert from a culinary guru. Moderately sweet, not greasy and incredibly tender - such a delicacy will not leave anyone indifferent! It's easy to prepare, you just need a little patience. And guests will not be able to resist your skill!

Portions:8

Cooking time: 3.5 hours

Ingredients:

Cakes:

• Flour – 140 gr.
• Butter – 100 gr.
• Eggs – 2 pcs.
• Sugar – 120 gr.

Souffle:

• Protein – 2 pcs.
• Sugar – 330 gr.
• Agar-agar – 5 gr.
• Water – 140 ml.
• Butter – 100 gr.
• Condensed milk – 120 gr.

Glaze:

• Chocolate (white) – 180 gr.
• Cream – 180 gr.
• Butter – 50 gr.

Cooking process:

1. Place soft butter in a deep bowl and beat with a mixer at high speed together with 100 g. Sahara.

2. Beat the eggs into the mixture, mix, then add the flour and beat the dough with a mixer again.

3. Place baking paper on a baking sheet and place half of the dough on it, forming a circle with a diameter of about 20 cm, and the thickness of the cake should be about 1.5 cm. Place 2 such cakes next to each other.

4. Place the baking sheet in the oven and bake the cakes for 15 minutes. until golden brown.

5. Cut the finished cakes with a knife, aligning the edges and removing extra millimeters so that the cakes are the same size.

6. Fill agar-agar with water and soak for 15 minutes. We put it on the fire until completely dissolved.

7. Beat the whites together with sugar until a thick foam forms. Pour gelatin into it and beat again.

8. Combine butter with condensed milk and also beat with a mixer at maximum speed. Combine the mixture with the whites, beat until smooth, forming a soufflé.

9. Now take a baking dish. Place the first cake layer in it, place ½ of the soufflé on top of it, cover it with the second cake layer and repeat the soufflé layer again. Place the cake in the refrigerator for 2 hours.

10. Prepare the glaze. In a small saucepan, mix white chocolate and butter, heat them in a water bath, then add cream, stir and keep in a water bath for another 3-5 minutes.

11. Remove the cake from the pan and brush the top and sides with glaze. Place in the refrigerator until the glaze hardens.

Bon appetit!