Cake pigeon's milk"

Sweet notable invention of the 20th century was the emergence of the cake "Bird's milk", which immediately loved by many. Bird's milk - a cake souffle with biscuit Korzh covered with chocolate icing. The taste of this dessert is very thin and delicate, which is absolutely not boring.

For the preparation of this classic cake "Bird's milk" is a prerequisite for compliance with all regulations, as well as the presence of agar-agar, without which the cake will not turn out so gentle and easy.

The preparation of "Bird's milk" a step by step recipe with photos

to 50 g of butter rubbed with powdered sugar and vanilla powder.

There also drive a single egg and stir until uniform.

Add the sifted flour and knead a moderately stiff dough.

Baking lay baking paper and put biscuit dough thin layer. Forward to the hot oven and bake at 200 degrees, no more than 10 minutes.

Meanwhile, whip the first only 200 grams of butter, then pour the condensed milk and continue.

Ready cake, remove from the oven, cut the frame and with it Put on a flat surface.

Pre-soaked in water, agar-agar, stirring occasionally, boil over medium heat until it starts to thicken. Then, add the granulated sugar and stir constantly until the sugar is completely dissolved and until a light foam. Whisk egg whites until white solid consistency, add citric acid and continue beating until rigid foam.

The thin jet proteins pour warm syrup agar-agar, what should be done at the highest mixer speed. In the process of weight should increase in volume.

Next, add to the proteins butter cream with condensed milk, and once again, scroll to the strong rate. The mixture should be slightly yellowing and become a little liquid.

Put ready souffle in a frame with a biscuit Korzh, it must be done quickly, without giving agar sauce cool, trim the and put in the freezer for 15-20 minutes.

While freezes souffle, melt the chocolate and the rest of the butter.

Cooked chocolate frosting on top, pour the frozen souffle, and tapping of the frame, spread evenly over the surface of the cake. Put back in the freezer for 15 minutes.

After complete solidification, the cake is gently release from the frame, raising it to the top, wherein the souffle starts to slide and be dispensed to the bottom.

Cake "Bird's milk" is ready. Optionally, you can paint the surface of the cake.