Bird's Milk Cake

This recipe was automatically translated from Romanian. View original here
Bird's Milk Cake

A super delicious and tasty cake - the perfect combination of vanilla soufflé, sponge cake, chocolate and whipped cream. Although it seems more complicated, you should know that it is not, I just tried to detail the steps as well as possible, to have the cake exactly right.

If you like Milka candies with vanilla soufflé and milk - then you will surely like the cake, it has exactly the same taste - only it is made by you with natural ingredients.

Here I decorated it with whipped cream and chocolate, but you can not complicate it, I made even simpler options - greased only with sweet cream and sprinkled with coconut.

Ingredients

Egg
10 pieces
5 for sponge cake and 5 for soufflé
Sugar
1 cup
for sponge cake
White flour
1 cup
for sponge cake
Cow milk
0.5 cups
Sugar
1.5 cups
for souffle
Butter
150 g
All-Purpose Flour
2 tbsp
for souffle
Gelatine powder
20 g
Dark chocolate
200 g
Heavy cream (32% fat)
500 g
for whipped cream
Powdered sugar
1 cup
White chocolate
100 g
Vanilla Extract
1 tbsp

Step by step

1

Make a sponge cake according to the my Sponge Cake recipe on the site. If you have another recipe tested and used often, do that one, it should be one of about 28 cm in diameter. I think it would be a solution and the ones from the market, just adapt them to a tray in which to put the soufflé, see below.

The one from me, you have to do it at least 8 hours before using it, or you do it in the evening and use it in the morning.

Cut it into 2 sheets before making the cake.

2

Spread a round, deep tray with plastic wrap. It would be perfect one with the edges unfolding, I’m not lucky with them - I took 2 and they were both bad. So I stayed at a simple 28 cm round, the one in which I also made the pandispan.

3

Put half of the sponge cake sheet in the tray, preferably the part with the surface as straight as possible.

4

Now we begin to prepare the soufflé.

Separate the egg whites and yolks from 5 eggs. Put the yolks in a cauldron or heat-resistant dish.

5

Mix the yolks well with 1 glass of sugar.

6

Then add half a glass of milk, mix well with the mixer or whisk, so they are not lumpy.

7

Next, 2 tablespoons of flour, mix well so that they are not lumpy.

8

Put the pot on low heat and stir constantly until the composition thickens and almost starts to boil, be careful not to be lumpy - better mix with a fork.

If you use a heat-resistant glass dish, put it on the steam bath, and mix well until it starts to boil. Just make sure it lasts longer here, with the kettle it's faster.

When ready, remove from the heat and let cool for 5-10 minutes.

9

During this time, beat the egg whites, first without sugar, until they stick well to the walls of the bowl, then add half a glass of sugar and beat a little more.

10

In a smaller saucepan put 200 ml of water and 20g of gelatin.

11

Put on low heat and stir until the gelatin dissolves. Be careful not to boil it, because gelatin loses its qualities.

12

In the yolk composition add the butter and vanilla. Mix well until incorporated and the butter melts.

13

Add the gelatin to the beaten egg whites, mix well with a whisk or mixer.

14

Also there add the yolk composition, mix well to even out.

15

That's what the soufflé looks like.

16

Pour this composition into the pan with the pandispan already prepared. Leave in the fridge for 3-4 hours to harden the soufflé well.

17

You can syrup the other pandispan leaf with some lemon tea or sour cream mixed with sugar (that’s what I did).

18

Put it over the already hardened soufflé.

19

Turn the tray with the prepared cake, with the bottom down, on a cake plate.

20

Remove the tray and foil, now you have the cake ready for beautification.

21

Melt 100g of dark chocolate with 50 g of butter over low heat.

22

Spread this icing on top of the cake, level with a knife. Leave the cake in the fridge for 30 to 50 minutes, to harden the chocolate.

23

During this time we make whipped cream. First beat the sweet cream (to be cold well) with the mixer, then when it increases in volume add 1 glass of powdered sugar and continue beating (with the mixer) at high speed.

Take a short break to check if the whipped cream is ready, when you take the pallets out of it, let the whipped cream stand, not to be soft. Be careful not to beat too hard, butter is made immediately and you can't do anything with it.

24

We put the prepared whipped cream in a confectionery bag, the one to decorate the cakes (ask me more details on the forum, I'll tell you where and from which it is better to take).

25

Decorate the cake on the side, all around.

26

Here is the cake almost ready, without the chocolate figurines. See below how they are made.

27

I melted the dark chocolate, let it cool a bit. Then I make a cone from parchment maps, put chocolate in it, cut the top and draw on the baking paper various popcorn and leaves. Leave in the fridge until they harden well and with a knife you can easily take them and put them on the cake.

28

Do the same with white chocolate.

29

To make the grated chocolate pieces, grease a smooth surface with white / dark chocolate. Allow to harden well in the refrigerator and then grate with a knife. Sprinkle them on the cake.

30

This is what the final result looks like.

31

And here’s the section - it’s really worth the effort, it’s a special cake, just follow the steps carefully.

I am waiting for you with questions for comments, if something I missed or not is understood.

Good appetite!

Quantity: 2 kg (10 -12 servings)
Prep time: 300 min
Difficulty: difficult
Ready in: 300 min
Publish date:
Collections: Cakes, Cakes, Desserts

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