Step-by-step bird's milk cake recipe according to GOST. Bird's milk cake (according to GOST) recipe with history. Possible other preparation and filling options

Bird's milk cake according to Soviet-era GOST is now quite difficult to buy in a store. Therefore, we suggest making it at home. Yes, you will have to work hard, but the result will be very pleasing.

The original recipe for Bird's milk on agar agar, this is the secret of a successful cake, as Guralnik himself admitted - the creator of this famous dessert, as well as the sensational one. The only deviation from the preparation according to GOST that we will make is that we will not add molasses, since it is very difficult to purchase. And so that the syrup does not crystallize, we will heat it to no more than 110 degrees (stock up with a kitchen thermometer). But if you still have the opportunity to buy this scarce ingredient, then simply replace half the amount of sugar in the souffle with it and boil it at 117 degrees, then you will get a one-on-one cake like from the Prague restaurant during the USSR.

The quantity of products is designed for a large cake, so you can use half as much.

So let's get started.

We will need for the cake according to GOST

Biscuit:
Butter – 200 g
Chicken eggs – 4 pieces
Sugar – 200 g
Vanilla extract
Wheat flour – 280 g

Souffle:
Butter – 400 g
Condensed milk – 200 g
Vanilla extract (vanillin)
Agar agar – 8 g
Granulated sugar – 920 g
White from 4 eggs
Citric acid – 1 teaspoon

Glaze:
Dark chocolate – 150 g
Butter – 100 g

Bird's milk cake recipe according to USSR GOST

Biscuit:

1. Beat soft butter at room temperature with sugar until fluffy.
2. Add eggs and vanilla extract (can be replaced with vanilla).
3. Add flour. At the final stage, the dough will be homogeneous, without any inclusions of sugar crystals.
4. Divide the resulting mass into two parts. Using a silicone spatula, spread two circles onto baking paper.
5. At 230 degrees, bake the cakes for 10 minutes in the oven.
6. After removing from the oven, cut out the cakes to the size of your springform pan in which we will make the cake.
7. As soon as the cakes have cooled, place one of them in the mold.

Souffle:

8. Beat soft butter, condensed milk and vanilla extract until fluffy.
9. Soak the agar in water according to the instructions. Heat and wait until it boils, stirring continuously. Cook for just 1 minute at 110 degrees.
10. Add sugar to the agar. As soon as the sugar grains melt, the mass becomes homogeneous, increases in volume and foams, remove from heat.
11. Check for readiness - a spoon removed from the mixture should pull a thin sweet thread with it.
12. Beat the egg whites and citric acid in a separate bowl until stiff peaks form.
13. Without interrupting the whipping, in a thin stream we introduce the agar syrup, cooled to 80 degrees, into the future soufflé. The mixture should greatly increase in volume, become white and dense.
14. Now is the time to add the previously whipped condensed milk and butter. It is best to mix either with a spatula or with a mixer at minimum speed.
15. Place the finished “bird’s milk” on the cake in a springform pan. About half of the total mass. Cover with the second cake layer and press lightly so that the soufflé is distributed evenly. Place the other half of the bird's milk on top of the next cake layer. Flatten the soufflé with a spatula.
16. Place in the refrigerator to harden for 4-5 hours. After which the cake can be released from the mold (after going along the sides with a knife, separating the frozen soufflé from the metal).

Glaze:

17. Dissolve the butter and chocolate in a water bath, mix into a homogeneous mixture and pour the resulting glaze over the cake.
18. Now you can decorate our Bird's Milk cake according to GOST with arbitrary inscriptions, cream roses and chocolate decor.

A well-known and beloved dessert is Bird's Milk cake. Even in Soviet times, entire queues lined up for it, and the recipe was kept in strict secrecy. And where would we be without a secret ingredient, which at that time was used only in the food industry and was not available to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. Well, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and spice sellers at the market. The most correct Bird's Milk cake is prepared according to GOST. But unfortunately, the cake according to this recipe turns out to be sickly sweet. Believe me, I tried these recipes on myself, it’s impossible to eat. And therefore I want to offer you a recipe in accordance with GOST, but already converted to a smaller amount of sugar. At the same time, the Bird's Milk soufflé turns out just as tender and airy.

for the crust:

• 6 yolks;
• 0.5 tbsp. Sahara;
• 1 tsp baking powder for dough;
• 100 g butter;
• 1 tbsp. flour.

for soufflé:

• 6 proteins;
• 380 g sugar;
• 120 ml water;
• 10 g agar-agar;
• 50 g condensed milk;
• 150 g good butter;
• 1/3 tsp. citric acid.

for glaze:

• 100 g bitter dark chocolate;
• 75 g butter;
• 20 g powdered sugar.

Before starting cooking: leave all the butter to soften at room temperature. Set the oven to preheat to 200 degrees. A little advice: it is advisable to use a springform baking pan, this will make it easier to take out the finished cake.

Preparing the cake layers for the Bird's Milk cake.

1. Soak agar-agar in cold water for 2-4 hours.

2. Prepare sponge cakes. Break the eggs, separate the yolks from the whites. Cover the whites and put them in the refrigerator; we will need them for the soufflé. Place the yolks in a deep bowl, pour in 0.5 tbsp. Sahara.

3. Beat with a mixer for 3 minutes.

4. Add room temperature butter, add flour and baking powder.

5. Stir until smooth. When the flour is mixed with the egg mass, you can beat for another minute with a mixer to make the dough more fluffier.

6. Grease the baking pan with a small amount of vegetable or butter so that the sponge cake does not burn and stays well behind the pan.

7. Move the dough into the mold, level it and place it in an oven preheated to 200 degrees for 15 minutes.

8. Cool the finished biscuit and remove it from the mold.

9. Cut into 2 layers.

Preparing Bird's Milk soufflé.

10. Place butter at room temperature into a deep bowl, and add condensed milk here.

11. Beat with a mixer into a fluffy mass.

12. Pour the water with agar-agar into a saucepan and place on medium heat. Stir until the agar-agar is completely dissolved; it begins to boil very quickly.

13. Add sugar.

14. Stir thoroughly until the sugar is completely dissolved (important!), until the mixture begins to boil. When the mixture boils, add 1/3 tsp. citric acid. You cannot overdo it with citric acid, otherwise the soufflé may not harden. Bring the temperature to 110 degrees and turn off the heat.

15. Pour the egg whites into a deep bowl, add a pinch of salt and beat until stiff peaks form (see how to beat whites correctly ). The whites must be beaten quickly until the syrup has cooled. For convenience, you can immediately prepare the mixer and whisks, and pour the whites into the largest mixing bowl (in which we will later prepare all the soufflés) and put them in the refrigerator.

16. Pour in the just-cooked sugar syrup with agar-agar in a thin stream, continuously whisking with the mixer at maximum speed. The protein mass will significantly increase in volume and become denser. Then reduce the speed and beat for another 2 minutes like Italian meringue.

17. Add butter and condensed milk in small portions, continuously whisking at low speed. The mass will settle slightly and become more liquid, but there should still be a lot of bubbles left in it.

18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.

19. Place 1 cake layer on the bottom of the pan. Pour in half the soufflé.

20. Carefully place the second cake layer on top.

21. Pour in the remaining soufflé.

22. Level the top with a spoon. Place in the refrigerator until the soufflé has completely hardened.

23. A properly prepared soufflé hardens quickly, from 20 to 40 minutes. But it’s better not to risk it and leave the cake in the refrigerator for an hour.

25. When the soufflé has hardened, you can prepare the chocolate icing for the cake. Place 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar into a durable glass bowl.

26. Place in a saucepan in a water bath, turn on low heat.

27. Stir until the chocolate is completely dissolved. The glaze should not boil; 40-50 degrees is enough to dissolve the chocolate.

28. Pour chocolate glaze over the cake. Place in the refrigerator until the glaze has completely hardened.

29. Take the finished cake out of the refrigerator. Carefully remove the form.

30. Pour boiling water over a large knife and cut the cake.

The most delicious Bird's Milk cake is ready! Bon appetit!

Today I am fulfilling my first order - sharing with you the recipe for the classic Bird's Milk cake according to GOST. By the way, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turns out, there is nothing difficult in preparing this delicious cake with a snow-white elastic soufflé, thin cupcake layers and chocolate icing. By sticking to the recipe, you can easily repeat the process and sincerely rejoice at the desired result.

I won’t delve long into the history of this famous and popular (to this day, by the way) cake. It’s better to tell you a little about the essence of its preparation. Today you can find a variety of recipes for Bird's Milk cake - it is even prepared with semolina, while some chefs use gelatin instead of agar-agar and add a huge amount of chicken eggs. The cakes, which are originally prepared with butter-whipped (cake) dough, are replaced with sponge cake.

Meanwhile, a real Bird's Milk cake should contain a snow-white soufflé, which is made from well-beaten egg whites brewed with hot syrup on agar-agar. A cream of butter and sweet condensed milk is also added there - it is this that makes the soufflé creamy and tender.

In order for you to get the Bird's Milk cake according to GOST the first time, I deliberately took a very large (40 pieces) number of steps. Don’t be scared - it will be simpler and easier when everything can be seen clearly and read in detail. I almost forgot to say one more thing: this cake uses a huge amount of sugar - 560 grams. If you wish, you can try to reduce it, but, frankly speaking, I have not tried and will not even try. Yes, the finished cake (weighing approximately 1 kg 400 grams) turns out sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprising, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Dough for cakes:

Souffle:

Chocolate glaze:

Cooking the dish step by step with photos:

The recipe for the classic Bird's Milk cake includes quite affordable ingredients (well, unless purchasing agar can be a problem). For the cakes, take premium wheat flour, two large chicken eggs (mine weigh 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). For the soufflé we will need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if you have small eggs, take 3 whites, you can’t go wrong), drinking water, butter, sweetened condensed milk, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, prepare the chocolate glaze from dark chocolate and butter. 75 grams of chocolate is enough for the coating, but I used 90 grams to additionally draw patterns.

So, we will divide the entire process of preparing this delicious homemade cake into several stages. First, we’ll bake the cakes, then we’ll make a soufflé, and finally, we’ll fill the finished cake with chocolate icing. The first step is to soak 4 grams of agar-agar in 160 milliliters of cold water (this is 2 level teaspoons, that is, under a knife). The original calls for 140 milliliters of water, but I added another 20 milliliters to lighten the cake a little. Leave the soaked agar on the table for about an hour.

Meanwhile, prepare two sheets of parchment paper, on which you need to draw a circle with a pencil along the diameter of the baking dish. I have 20 centimeters, but you can take more - then the cake will be wider, but at the same time lower. We will bake the cakes on these sheets, just don’t forget to turn them over so that the design is on the other side.

Now let’s start preparing the dough for our Birdie, while in the process you can immediately turn on the oven to heat up to 200 degrees (the dough is made very quickly). To do this, put 100 grams of softened butter in a suitable bowl (take it out of the refrigerator literally an hour and a half before).

Beat everything with a mixer or whisk for several minutes until the butter and sugar turn into almost cream. Then add the chicken eggs one at a time into the oil base, continuing to beat.

When you get a homogeneous mixture, pour in 140 grams of sifted premium wheat flour. All that remains is to mix it in to make a homogeneous dough.

The consistency of this dough is reminiscent of muffin dough (which, in fact, it is). It holds its shape perfectly and does not spread - like thick sour cream.

Spread the dough along the diameter of the drawn circle (you can not reach the edge a little, since the dough will spread a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cake layers will look prettier in the finished cake.

Bake the cakes one by one at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.

We cut the still warm cakes with a knife along the lines that we previously drew with a pencil. There is a small nuance here: if you want the cake layers to peek out from the soufflé (on the side) in the finished Bird’s Milk cake, cut exactly along the lines. If you prefer that they are not visible (only the snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise where to put the trimmings - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).

Next we move on to preparing the soufflé for the cake. To do this, first we will make butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk into it.

Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. Beating for 4-5 minutes is enough - let it wait its turn on the table.

We remember that we soaked agar-agar. Place the saucepan over medium heat and, stirring occasionally, let the liquid boil.

Now add all 460 grams of sugar at once - only when the agar-agar has completely dissolved, otherwise the soufflé may not harden. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.

We wait for the sugar to completely dissolve, let the mixture boil, stirring constantly. Now it’s important not to miscalculate and cook the right sugar syrup. To do this, you can use a food thermometer and cook the syrup until its temperature reaches 110 degrees. I don’t have such a device, so I learned to determine readiness by eye. On a fire slightly below average, I cook the syrup for 8-9 minutes after it boils (already with sugar).

A test for readiness can be a thin thread that trails behind the spoon when you lift it from the syrup. Or a soft ball: place a drop of hot syrup in a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you want its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).

We begin to beat them at low speed, and when the whites become cloudy and a light foam forms (after about 30 seconds), pour in a teaspoon of lemon juice (or add 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the speed of the mixer to maximum and achieve fluffiness of the whites. The mass should hold its shape well and not move (as for meringue).

Gradually you will see how the mass will become very dense and increase in volume. In consistency, it resembles the base for homemade marshmallows - just as thick and stable.

Without stopping the mixer (I stop it only to have time to take a photo), we gradually add the buttercream into the protein base. You just need to mix it quickly and at the lowest speed.

As soon as you see that all the cream has been incorporated, immediately stop whipping. The fact is that the soufflé will continue to thicken and it will be difficult to put it in the mold. In this case, the mass lazily flows from the rim like a wide ribbon.

It turns out a very decent amount of delicious creamy protein base for the Bird's Milk cake. We work quickly, as it will begin to cool rapidly (agar stabilizes already at 40 degrees).

Fill the cake with half of the souffle mixture. If you beat it, you will not pour it in, but spoon it out with a spoon due to its thickness.

Fill the cake with the second half of the souffle mixture. At the end it will begin to thicken and may not lie quite evenly.

To do this, quickly rotate the mold with both hands without lifting it from the table. The soufflé is leveled under its own weight. Place the cake pan in the refrigerator so that the top of the soufflé sets and is not sticky. My cake spent about half an hour in the cold - the soufflé had time to set so that it could be covered with chocolate glaze. If you are not in a hurry, let the workpiece cool thoroughly (a couple of hours is enough).

In the late 70s, the Bird's Milk cake suddenly became the most popular cake in the USSR overnight. From the very morning, dozens of people gathered at the Prague restaurant who wanted to buy it. In those years, the recipe was kept in the strictest confidence, but today anyone can prepare that legendary “Bird's Milk” cake, which today can hardly be found in stores.

History of creation

The Bird's Milk cake saw the light of day thanks to the legendary pastry chef of the Prague restaurant, Vladimir Guralnik. He literally revolutionized the world of cooking because he started using agar-agar, and no one had used it in this area before. Today, agar-agar is very widespread in cooking; for example, newfangled molecular cuisine is impossible without the use of agar-agar.

Cakes for cake "Bird's milk"

The classic cake crust was invented by Guralnik himself. Today it is used less and less, but has not been completely forgotten. The classic crust is very similar to cake dough and is prepared according to almost the same recipe. For the Bird's Milk cake, you need to prepare two layers of dough. For one layer you will need (for a mold with a diameter of more than 26 cm):

• 100 grams of sugar;
• 100 grams of melted butter;
• 2 eggs;
• 150 grams of sifted flour;
• vanilla to taste.

In order to prepare the crust, you need:

1. Cream melted butter and sugar. In order for the butter to melt thoroughly and become soft, it must be taken out of the refrigerator 2 hours before cooking. If you don't have two hours, you can cut the butter into very small pieces and leave it on the board for 10 minutes. During this time it will have time to melt slightly. Beat butter and sugar with a mixer at medium speed.
2. Add vanilla and eggs to the mixture, beat until done.
3. Add the sifted flour, beat for 2-3 minutes, and then knead with a spoon until tender.

The dough is ready! Now you need to spoon it in and put it in an oven preheated to 230 degrees. Bake for 8-10 minutes.

Recipe for Bird's Milk cake according to GOST

After you have prepared the cakes, you can start preparing the Bird's Milk cake itself. According to GOST, the cake takes about 2 hours to prepare. To make the soufflé, you will need the following ingredients:

• 2 egg whites;
• 4 grams of agar-agar soaked in 150 ml of water;
• 450 grams of sugar;
• 1 teaspoon citric acid;
• 200 grams of butter;
• 150 grams of condensed milk (boiled can also be used);
• vanilla to taste.

It is extremely difficult to prepare a soufflé correctly the first time, because the Bird's Milk cake has many pitfalls. The classic recipe according to GOST involves soaking agar-agar and then heating it to a certain temperature. To prepare the soufflé you need:

1. Beat butter and condensed milk, add vanillin.
2. The agar-agar water must be left for several hours. Then, in a thick-bottomed saucepan, bring the agar-agar and water to a boil, constantly stirring thoroughly with a spatula. You need to boil for a minute, then add all the sugar and start stirring. Over medium heat, bring sugar with water and agar to a boil; as soon as the mass doubles, remove from heat. If there is a thread behind the spatula, the syrup is ready.
3. Leave the syrup for 10-15 minutes.
4. Beat the whites in a deep bowl, add citric acid and beat for another 5 minutes.
5. Pour the syrup into the bowl in a thin stream, whisking constantly. After adding all the syrup, the mass should increase several times in volume. You need to beat the soufflé until very thick.
6. Add whipped butter and condensed milk to the soufflé (step 1), beat for several minutes.

Then place one cake layer in a springform cake pan. Pour half the soufflé, place another layer on top, pour the other half of the soufflé. Place Bird's Milk in the refrigerator to harden for several hours. The cake according to GOST is ready!

Recipe with gelatin

Cake "Bird's milk" according to GOST with gelatin is more popular today, since it is quite difficult to find agar-agar. But with gelatin, the cake is completely different from the one that was once prepared in the Prague restaurant. It will rather resemble candy.

To make a cake with gelatin, you can use the recipe for agar, but replace it with 20 grams of gelatin. It should also be soaked for several hours in 150 ml of water.

It is worth considering that a cake with gelatin hardens for several hours longer than with agar-agar.

Recipe with vodka

According to GOST, Bird's Milk cake with vodka is not very popular today, but it turns out very tasty.

Ingredients for soufflé:

• low-fat cottage cheese - 250 g;
• eggs - 3 pcs.;
• vanilla - to taste;
• Grated zest of 1 lemon;
• cherry vodka - 30 ml;
• sugar - 80 g;
• fresh cherries - 20 pcs.;

In order to prepare the soufflé, you need:

1. Beat low-fat cottage cheese, egg yolks, vanilla.
2. Add grated lemon zest and cherry vodka. Mix everything thoroughly.
3. Beat the egg whites in another bowl, add sugar. Add the egg whites and sugar to the curd mixture a little at a time and beat thoroughly.
4. Remove the pits from the vishu. You can cut the cherries in half.
5. Fill the springform pan with the resulting soufflé and add the cherries. Place in an oven preheated to 220 degrees for 25 minutes.

There is also an unusual recipe for Bird's Milk cake. The cake according to GOST is ready! When serving the soufflé, you can top it with cherry or

Colored cake with three layers

The "Bird's Milk" cake (GOST USSR) was originally a classic white cake. Today, both confectioners and housewives are trying to change recipes and introduce something new. For example, it has become fashionable to prepare “Bird's milk” from three layers instead of two or one. To do this, use three different colors of soufflé. The soufflé prepared according to the classic recipe is laid out in three cups, and gel food coloring is added to each. The cake turns out to be very interesting in appearance, but the taste remains almost unchanged, except that there is a little more dough.

How to decorate

Chocolate glaze was most often used to decorate the Bird's Milk cake according to GOST. I didn’t know either mastic, marzipan, or marshmallow. But today, grocery and confectionery stores offer a huge number of decorations for confectionery products. Therefore, even a homemade cake can look like a restaurant one.

• Decoration with chocolate icing and marshmallows. Heat 190ml cream and sugar in a saucepan until the sugar is completely dissolved. Remove from heat, add dark or milk chocolate chips, and then stir until the chocolate is liquefied. Add 30-40 grams of butter, stir for a few more minutes. Leave the glaze to cool for 5 minutes, pour the glaze over the cake. Place in the refrigerator for 15 minutes and sprinkle small marshmallows on top. Place in the refrigerator until completely frozen.

• Decorating the cake with fondant. Mastic today is quite widely used in confectionery. After all, you can mold anything from it! 1 kg of white mastic can cost about 300-400 rubles. To cover a cake with a diameter of 26-28 cm with a thin layer (it needs to be rolled out quite thinly so that it does not spoil the taste of the cake) you will need about 400-700 grams. The mastic can be painted or you can buy it already colored. Cakes with this coating are usually decorated with edible glitter and sprinkles. In order to glue them, you need to use a special confectionery glue.

When decorating a cake, it is important to use your imagination. You can get inspired by pictures from culinary magazines, books, etc.

Recipes for making cakes at home with photos

bird's milk cake classic recipe

6 hours

370 kcal

5 /5 (1 )

From early childhood, we all know the taste of sweets called “Bird's milk”. And everyone, at least once in their life, has wondered why these most delicate sweets and cakes are called that way.

As you know, no birds give milk. But the legend of “bird milk” came to us from ancient times, when young girls sent their annoying suitors to the desert for the incredibly tasty milk of birds of paradise. Ultimately, the “suitors” never returned from this campaign, since they could not get what was non-existent and even died of thirst and exhaustion. It is precisely because such a dessert is incredibly tasty that confectioners named the candies and cakes “Bird's Milk”.

Today, these sweets can be obtained anywhere, but you can also prepare bird’s milk cake at home and treat your household and guests, which in their eyes will elevate you to the pedestal of confectionery skills! Therefore, today we will look at a simple recipe for Bird’s Milk cake with photos step by step, which will be as convenient as possible for beginners, and also watch a video that explains in detail how to prepare Bird’s Milk cake at home. Based on the specified amount of ingredients, I got a cake weighing more than 2 kilograms.

Kitchen appliances and utensils: 3 deep dishes (bowls or pans), mixer, knife, baking dish (split), 2 pans, baking paper, spatula.

Ingredients

How to choose the right ingredients

One of the cooking options is the Bird's Milk cake. on agar-agar. It is thanks to this ingredient that the cake turns out so tender, light and at the same time quite elastic. For filling, I use dark chocolate, both in its pure form and by adding it to glaze or ganache.

Step-by-step preparation

Cakes

Souffle

Assembling the cake

How to decorate such a cake

Traditionally, Bird's Milk is topped with melted chocolate. You can figure out how and what to decorate the Bird’s Milk cake yourself, depending on the occasion for which it will be served or your mood.

Using whipped airy cream for the Bird's Milk cake with various food colorings and a pastry sleeve, you can create any design on the surface of the cake or leave a congratulatory inscription. You can also build a composition of fruits or nuts.

How to serve this cake

The cake is served to the table for dessert, first cut into the required number of pieces, which are then laid out on the guests’ plates.

To cut the soufflé cake as accurately as possible, before each cut you need to heat a sharp knife in hot water, make the cut in one continuous motion, then wipe the knife well and repeat the procedure in the same way for the next cuts.

Wash down the cake with tea to taste, coffee or other desired drink for dessert.

Video recipe for the classic Bird's Milk cake

I have provided you with a description of how to make Bird's Milk cake at home, and you can also watch the step-by-step recipe video below.

Bird's milk cake according to GOST on agar-agar (Step-by-step recipe)

Many people's favorite cake is Bird's Milk. In this video I prepared it only for the 2nd time in my life!

Go to my new channel Cooking according to an OLD RECIPE, there I once again show how to prepare this cake and give the exact recipe

Bird's milk cake according to GOST https://www.youtube.com/watch?v=U9-3YjL6rCs

https://i.ytimg.com/vi/ECowvbBLobc/sddefault.jpg

https://youtu.be/ECowvbBLobc

2016-11-23T10:36:08.000Z

• If the cakes turn out a little larger than the desired size, trim and straighten them immediately while hot to the required diameter using a knife or the same baking dish.
• If the soufflé is difficult to level, soak the spatula you are using in hot water.

Possible other preparation and filling options

In addition to the classic Bird's Milk cake, the recipe with photos of which we reviewed in detail today, you can also prepare Bird's Milk cake. If you have any difficulties obtaining agar-agar, do not despair, but find out how to make it. Perhaps in this recipe you will find a way out of the situation.

To fill the cake, you can use pure melted chocolate, chocolate frosting made from chocolate and butter, or ganache. And in addition to muffin cakes, many also use sponge cakes. The amount of added sugar can also be varied according to taste; in this recipe I have already reduced it by 100 grams, since it turns out very sweet with the whole amount.

I hope you liked the recipe with the photo of the most delicious Bird's Milk soufflé cake, which was presented today? If you decide to make such a cake, then it will be useful for everyone to know about the experience you gained in the work you did. Share your impressions, tips and possible improvements in the comments!