home Confectionery Cakes Bird's milk (cakes) Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

Category: Confectionery
Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

Ingredients

CRUTS:
butter (softened) 100g
sugar 100g
egg 2 pcs.
flour (sift) 140g
vanilla extract
SOUFFLE:
egg whites 60g (2pcs)
sugar + molasses (or 410g sugar) 310g + 150g
lemon acid 1 / 2h l.
agar agar (powder Spanish) 4g (2 hours l. Without top)
warm water 150ml
butter (softened) 200g
condensed milk (room temp.) 100g
vanilla extract
CHOCOLATE GLAZE:
dark chocolate 75g
butter (softened) 50g
________________________ ________ ________
The form d = 24

Cooking method

  • School waltz. 1977 USSR.
  • Directed by Pavel Lyubimov.
  • Moscow schoolchildren Zosia and Gosha have love, but not at all the kind that is usually shown to the Soviet audience, especially if he is at the age of the main characters. Zosia is not going to kill her unborn child, but Gosha was not ready to make a truly masculine decision and leaves his girlfriend alone with completely childish problems.
  • An amazing film, a subtle, topical drama - about choosing a path, about people, about the price of love and mutual understanding, just about the problems of ordinary people. A life.
  • And who has nostalgia for childhood happiness? You can look at this fragment and remember the taste of a scarce cake ... After all, many have not even tried it ... Our Soviet Bird's milk, I still don't understand how I could like such a cake? ... And if you remember, you had to get it, the whole intrigue of the deficit ... This is probably why it was both sweet and dry, but it was a tidbit.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

  • Add sifted flour (I add a pinch of baking soda there). Stir with a spatula until smooth. As a result, there should be a pasty dough.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Divide the dough into two parts.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • You need to bake 2 thin identical cakes. Bake at t 200 * C for 10 minutes. It is important not to bake, otherwise the cakes will be dry and hard. And we need soft cakes. After the cakes are ready. Leave one cake immediately in the mold. One side by side.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Souffle:
  • Soak agar in warm water for several hours in a small saucepan (ladle for 1.5 liters).
  • Beat butter with condensed milk and vanilla extract (not for long!).
  • Bring water with agar-agar to a boil over medium heat, stirring vigorously. It should dissolve, begin to thicken and foam. Remove from heat. Pour in sugar, add molasses. Stir and bring to a boil over medium heat, stirring occasionally. The mass will begin to foam and increase. Here's the start of the process.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • It is necessary to bring t 118 * С (for the variant with molasses). With the option only with sugar - 110 * С. It's good to have a caramel thermometer. Conveniently! I noticed that syrup boils down faster with molasses, and longer with sugar ...
  • This is the end of the process:
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Conduct a thread test. When you take out a spoon from the syrup, a thread is pulled out behind the spatula and keeps its shape well.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Leave the syrup. The syrup should not cool below 80 * C. Lower t stimulates agar to thicken ...
  • Now beat the cold whites (a 3L bowl with citric acid, ground into powder (or lemon juice). Until firm peaks. stir in proteins. Do not delay the process, because it may affect the structure of the soufflé. The souffle mass quickly consolidates. Agar in the soufflé solidifies at t 40 * C.
  • Assembly:
  • The cake has already been inserted into the prepared form. Pour in ½ serving of the creamy soufflé.
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Cover with the second cake layer. Pour out the remaining cream.Cover the mold with foil and leave in the refrigerator for 3 hours (it hardened in 1 hour). After the surface is hard, pour warm chocolate icing on top. And send it back to the refrigerator until it solidifies.
  • Chocolate glaze:
  • Melt chocolate in a water bath, add butter and stir until smooth, beautiful mass. Pour the soufflé onto the surface and smooth out the chocolate glaze.
  • Can be cut into portions and served. Enjoy!
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Supplements:
  • About agar-agar and molasses .. ... If its amount is too large in the recipe, then we can get a solid soufflé (like marshmallows). So next time you need to reduce the amount of agar.
  • Starch syrup. I specially ordered starch syrup for this cake. It is like light transparent honey, odorless and a certain taste, pleasant sweetness, so thick and viscous. I really enjoyed using ...
  • Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
  • Syrup for soufflés using molasses does not crystallize, unlike simple sugar syrup, which is not often, but prone to crystallization.
  • To be honest, I was immediately confused by the amount of sugar in the recipe. It has always been sweet, like bird's milk sweets ... but GOST is a certain standard. And the proportions do not change there. But still, I added 3 proteins (90g) once and everything turned out great.
  • Less sweet option Soufflé with gelatin (without agar)and of course this is no longer GOST, but the correct home modification:
  • Souffle:
  • 3 squirrels (90g)
  • 460g sugar
  • 2 / 3h. l. citric acid (for proteins)
  • 1 / 2h l. citric acid (for sugar syrup)
  • 20g gelatin powder
  • 75ml hot water
  • 200g butter (softened)
  • 100g condensed milk (room temperature)
  • vanilla extract
  • Dissolve gelatin in hot water in a glass.
  • Beat butter with condensed milk and vanilla extract (not for long!).
  • In a ladle of 1.5 liters, moisten sugar with water and add and cook the syrup until sampled on a soft ball (117 * C). During the boil, do not stir the syrup with a spoon!
  • At this time, beat whites at room temperature in a 3L bowl with citric acid, powdered (or lemon juice). Until steady peaks. As soon as the whites are whipped, pour in a thin stream of hot syrup. The mass becomes lush, dense, creamy. Add the diluted gelatin. The cream should be at room temperature (or 36 * C). Now add the butter cream with condensed milk. All! The souffle mass is ready to assemble the cake.

Time for preparing:

1 hour

Note

Why do “Bird's milk” candies have such a strange name?
Birds are ... not mammals. The myths mentioned the expression "bird's milk", but it was something unprecedented, in reality not existing, impossible, the limit of desires. "He has everything except bird milk ..." ...
But then I learned something interesting for me, I don't know, maybe I'll discover something new for you ... Ornithologists have proved that bird's milk still exists, although not all birds have it. For example, pigeons, goldfinches, crossbills, emperor penguins, flamingos have it. True, it does not at all look like cow's milk that we are used to, but rather resembles liquid cottage cheese. These birds feed their chicks for a very short time - no more than a month. So bird's milk is very rare in the feathered world.
It is no coincidence that this name, which characterizes abundance and well-being, was chosen for the most delicious, delicate and exquisite sweets and cakes with soufflé filling.

Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

"Bird's milk" is the first cake for which a patent was issued during the existence of the USSR [1] [2]. The authors of the recipe are a group of confectioners led by the head of the confectionery department of the Moscow restaurant "Prague" Vladimir Guralnik - Margarita Golova and Nikolai Panfilov. The application for the invention was filed in September 1980 and in 1982 the inventors of the formulation were issued an inventor's certificate No. 925285, where the production method was registered.
The first experimental batches of "bird's milk" have been produced since 1968 at the Rot-Front factory. But due to the complex technology, the batches were small, the recipe documentation was not approved by the USSR Ministry of Food Industry.
A source: Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

And what do you think, why does the cake still have a name ... Bird's milk?

Sweets "Cow". Recipe 4.41 in accordance with GOST

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Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

*** yana ***
tasha74 what a presentation of a popularly beloved cake!
from the archive of the program "About the most important":
Nikolay Panfilov, director of the confectionery plant, author of the bird's milk cake:
"The author's certificate was obtained in 1978, there is no analogue of this delicacy in the world. At that time it was believed that everything had already been achieved, but they could not get milk from the bird. Therefore, they came up with such a name for this cake."
Like this. They thought that in 1978, everything had already been achieved !!!
Tasha
There was a closed country ... and they knew only their recipes. They were not content with a large selection, but how delicious it was! And we believed that this is the best and unique. What kind of France is there? .... But the self-esteem was higher among the people. Now is not the time. There are pros and cons ...
Scarecrow
On the other hand .... I read the deli. The girl has lived in the states for a long time, but sometimes she goes to the Russian store for the usual products. After the lunch break, Korovka brings the freshest sweets to the office. Some of the Moscow factories. The Americans, who stole all the candy, were in culture shock how delicious it is. so ours is really tasty.
Tasha
Good story ... Americans are like that! And I also made the Cow at home, it turns out very tasty and natural !!!! What is missing from the Soviet era is naturalness. They also consist of sugar, molasses, condensed milk, butter and vanilla. All! And the pleasure is unforgettable, not even comparable to production ... Children can safely be given ... a lot
Rita
Quote: tasha74

Good story ... Americans are like that! And I also made the Cow at home, it turns out very tasty and natural !!!! What is missing from the Soviet era is naturalness. They also consist of sugar, molasses, condensed milk, butter and vanilla. All! And the pleasure is unforgettable, not even comparable to production ... Children can safely be given ... a lot
Can you have a recipe for the Lady in the Studio?
Tasha
I will not describe the whole home process now, I will devote a whole post to this. Work for the attentive, because we boil down the masses. But I take this recipe as an ideal. Only this one.

Candy "Korovka" Recipe 4.41 According to GOST
Non-glazed candies of oblong rectangular or oval shape. Consist of milk toffee with a sugar crust. The candies are wrapped. 1 kg contains at least 70 wrapped candies. Humidity 10/12%.

Granulated sugar 473 gr
Treacle 193 gr
Condensed milk 386 gr
Butter 12 gr
Vanillin 0.3 g
Total 1064 g
Exit 1000 gr
________________________
Prepared from milk candy mass by boiling milk sugar syrup. At the same time, first, a prescription mixture is prepared from sugar, molasses, milk and butter by heating to +60 ... 70C. When using condensed milk, sugar-syrup is first prepared, then the condensed milk is dissolved in it. Then the mass is boiled down to +110 ... 115C. The butter can be added to the recipe at the end of the boil. When using whole milk, sugar is dissolved not in water, but in milk. The ratio of milk and sugar in the recipe is usually 1.5 ... 2 parts of whole milk to 1 part of sugar and depends on the type of sweets produced. To obtain milk masses of a darker color and a characteristic taste of baked milk, at the end of cooking, they are kept for some time at an elevated temperature. Then the candies are cast, shaped by smearing or cutting, and cooled.
Merri
Well, tasha74, well done! Something, but I personally never made sweets at home (except for fondant in a frying pan as a child, and that was for the sake of pampering)!
Tasha
Sweets are my quivering love. I'm in love with the process. Chocolate, cocoa, fillings, natural flavors and spices have their own philosophy. I am also a researcher, a taster. I'm just trying to find and understand the tastes that need to be written down in a notebook with a gold border. But you still need to learn and learn.
Jefry
The recipe is great!
Only with sugar 110 - isn't it not enough? I bring it up to 125.
and how is this recipe different from Chadeikin?
Tasha
Thank you! I tried not to miss anything.

Why 125 *? This is already a solid ball. The maximum for a soufflé is 115 * C ... I'm expecting a big thread, and this is 110 *. That's what my thermometer says.

Quote: Jefry
and how is this recipe different from Chadeikin?
Her data according to GOST, adapted for homework. I rewrote all the proportions of the products from her book, so the recipe is no different. But the recipe below (with gelatin) is already my changes to the top GOST. Because I am often asked for a recipe without having either agar or molasses. This option is more affordable for many housewives.

Jefry, why are you asking? If you understand, then you see everything ... And yet, why is it already 125 * C? The sugar may crystallize ... very likely.
Here, I also dug up production standards in my archive. Gave information to Vallejo.
Soviet GOST
Sponge cake with butter number 12 - 260 gr
Soufflé number 105 - 584 gr
Cocoa butter - 6 gr
Chocolate or chocolate glaze - 150 gr
________________________ ___________________
Product characteristics. A baked and cooled biscuit with a thickness of 05, ... 0.7 mm is placed in a mold along the height of the cake, covered with a layer of soufflé and a second layer of biscuit is placed on it. After 8 ... 10 hours of standing (depending on the gelling properties of the agar), the workpiece is freed from the mold, the surface is covered with a soufflé and subjected to standing for another 1 ... 1.5 hours. Then the pieces are cut into rectangular pieces weighing 1017 ... 1100 g , heat the chocolate or chocolate glaze in a water bath to +36 ... 40C, add cocoa butter, mix thoroughly and cover the side surfaces and the top with the resulting mass. After 10 ... 15 minutes of standing, the surface of the cake is marked for portions with a knife, a stencil, and each portion is decorated with chocolate or icing mixed with cocoa butter. You can also apply a general pattern over the entire surface of the cake.

Butter sponge cake number 12:
Wheat flour of the highest grade - 265 gr
Dry potato starch - 65 gr
Granulated sugar - 327 gr
Melange - 545 gr
Butter - 55 gr
Flavor - 3 gr
Exit 1000 gr
________________________ _______________
The manufacturing process consists of the following operations: preparation of the egg-sugar mixture; obtaining a creamy mass from oil; kneading dough; molding; bakery products; cooling.
First, prepare the egg-sugar mass by beating the eggs with sugar. The readiness of the mass is determined by the following features: the volume increases by 2.5 ... 3 times; color changes from bright orange to straw yellow; from the spatula, the mass comes off in large drops, and does not flow in a stream; the sugar dissolves completely.
In parallel, beat the butter (softened with heating) until it increases in volume by 2.5 ... 3 times and obtains a fluffy, light, creamy mass. A flavoring agent is added to the finished egg-sugar mixture, the oil mass is added and everything is quickly and carefully mixed, since when the oil mass is introduced, the egg-sugar mixture begins to decrease in volume. Then add flour mixed with starch, knead the dough. The kneading should be short-term, no more than 15 seconds, in order to maintain the lush structure of the dough. The finished dough is quickly poured into baking sheets or molds and immediately baked for 5 ... 10 minutes at a temperature of +195 ... 220C. A sponge cake with butter, compared to the main biscuit, has a somewhat compacted crumb, but a more delicate taste.

Soufflé number 105:
Sugar-agar syrup number 98 - 611 gr
Butter - 226 gr
Raw egg whites - 64 gr
Whole condensed milk with sugar - 110 gr
Citric acid - 4 g
Citrus flavoring - 2g
Exit 1000 gr
________________________ _________
The technological process for making soufflé includes: cooking sugar-agar syrup; adding it to the whipped protein; adding butter, condensed milk and flavorings.
Chilled proteins are loaded into the churning machine and whipped for 7 ... 10 minutes, first at low speed, and then at high speed (240 ... 3000 rpm).Proteins increase in volume by 6 ... 7 times and turn into a persistent, very fluffy white foamy mass.
Hot sugar syrup with agar is poured into the whipped protein in a thin stream, acid is added, continuing to beat until a homogeneous mass is obtained - soufflé, then softened butter, condensed milk and flavoring. Use immediately in a warm form, since the presence of agar leads to solidification of the mass.
The quality of the soufflé is influenced by the accuracy of the dosage of the components, the foaming ability of the protein, the type of butter, which determines the ability of the mass to hold air.
To make the soufflé homogeneous and with a glossy surface, you should maintain the necessary moisture content of the syrup and pour it into the protein mass gradually.

Sugar-agar syrup number 98:
Water - 146 gr
Granulated sugar - 292 g
Starch syrup - 293 gr
Agar - 8 gr
Exit 1000 gr
________________________ __
Sugar and water are boiled down to + 120 ° C and agar soaked in cold water is added, heated over low heat with stirring until the agar is completely dissolved and molasses is added, after which the syrup is heated to + 118 ° C.
: girl_dough: It will be necessary to do exactly that (in this sequence). As you can see, it will not do without recalculation ...
Twist
Natasha, super!
Perfect presentation. Maybe, looking at this post, the mothers of current graduates will pamper them with their favorite cake of their youth!
Tasha
Mom, can you hear? Ba-lui-te! Much has been written, but in reality everything is elementary and simple.

Thank you Marish for the praise!
NaprAvis
Wow, how many, I did not master at once. Did the candy make Bird's milk? Interesting on agar, but no experience at all. Teach?
Jefry
Quote: NaprAvis

Wow, how many, I did not master at once. Did the candy make Bird's milk? Interesting on agar, but no experience at all. Teach?
Just yesterday LIKE THESE ONES
LenaV07
tasha74
Natasha, there is a discrepancy in the design ... The cake is Moscow, and the photo of the "Sever" confectionery from St. Petersburg ... Oh, this "Sever" ... memories for a lifetime ... What kind of products they had and, I hope, remain ...
Tasha
Lena!!! I remember they brought me and my sister from Moscow ... and the pictures in order to convey the mood of our USSR. All from Moscow and from Leningrad ... Do you remember - they were carrying the entire deficit ... By the way, these cakes were brought from Leningrad ... And they had to eat them quickly, because the shelf life is only 3 days ...
NaprAvis, there is nothing to master here .... Veni, vidi, vici! And go ahead! I made candies according to GOST (soufflé in glaze). But they are very sweet !!! I prefer the recipe for this agar cake. I cut into rectangular "candy". By the way, they cut very well, keep their shape and at the same time are the most delicate, and the layers of soft cakes make the sweetness not cloying .... and more .... they can stand on the table for a long time without a refrigerator. You take it with your fingers like candy and into your mouth ... I love this cake. Oh and you YOUalso from Donetsk?

And the links are informative. My eyes ran like cockroaches on Husky themes. So many interesting things. I will read. I feel more work .... I won't calm down now.
NaprAvis
So I already came and saw, but I will win the other day. Natasha, and You do you conduct tastings?
And for Karovki, fresh "Cows" are even more or less edible. But these candies, these candies, are just helluva teeth and jaw. Yes, in truth - a delicacy for a sweet tooth. Previously, with pisyunami, we loved any sweets and cows, too, in a simple wrapper, there is also such a brown cow painted in a speck, she is like standing in a meadow and eats something. The wrapper is light brown. And the sweets were so tasty, tasty, not sugar, but sticky, like toffee, but not sticky. There was such a soft stuff inside and they were delicious. When will you present the recipe, eh? We are waiting ...
xoxotyshka
Tasha74- Natasha, thank you very much for the recipe and detailed description. I did it all !!!! The cake is delicious and like from a store. Husband and children appreciated. Thank you.
Tasha
Galina, so quickly, and have you already done it? Yes, the soufflé is still USSR, it is even tastier, because I am sure that the product did not contain oils or condensed milk, and with them it is much more pleasant. : friends: Thanks to GOST and archival books.
Ivanovich, will you cook this Cow? I "cook" it because of the children. I don't like it myself, but as I see children's happiness, I'm ready to make a lot of sweets ... There only condensed milk and molasses are boiled down to the desired consistency and that's it! No harm. I'll lay out the nuances the other day. They don’t take seven cases into one’s hands .... I have a lot of things to do now. How do you know about tastings?
xoxotyshka
Tasha74- Natasha, they've already eaten almost everything. I SO wanted Bird's milk, which I took and did. Although it was scary to cook a souffle, as they say - "the eyes are afraid, but the hands are doing".
Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
Tasha
Galin, everything turned out great, honestly, very, very !!!! : girl_claping: I admire and look at the photo as a present.

So ... Ivanovich ... I know you .... The mask was found! Right now! I'll tell you in a personal.
lizard
Quote: NaprAvis

Natasha, and You do you conduct tastings?
If there is anything, then I was also in the queue for the tasting.
"I was standing!"
Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
Tasha
If possible, I will definitely tell you. Leave your contact details!
NaprAvis
Natasha, can I also contact you?
Tasha
Where can I go without connections?
ksyunya012
please tell me where you can buy agar?
Tasha
I ordered online. 100g is enough for a long time.
Kamusik
Quote: ksyunya012

please tell me where you can buy a hangar?

Well, on ANGAR it is necessary to stack money, nowadays it is not cheap !!!
Zhivchik
Quote: Kamusik

Well, on ANGAR it is necessary to stack money, nowadays it is not cheap !!!

Tanyushka, this is how I like you ...
Moreover, I imagine that the hangar can be ordered via the Internet ...
ma-ri-na
thanks for the recipe! Everything worked out, the first time I cooked without molasses, but now I will try with molasses! Agar and molasses can be easily bought in online stores, since it is fashionable now, everything is natural)))))))))))))))))))))))))))
Yulia Rakov
And you can reduce the amount of sugar, otherwise it is too sweet
Ilona
Well, Natusik warns about this in the recipe. And there probably everyone decides for himself.
kolen
Can you please tell me in the second recipe how much water to add to sugar when cooking syrup? Is 75ml water for gelatin?
Tasha
For sugar syrup, you just need to moisten the sugar with water (make it wet). You do not need a lot of water, because then you have to wait until the same water evaporates.
Ilona
Natasha, well ... in general, not even 3 months have passed since I will report back))
Natus, thank you for the delicious "bird" !!! It was very tasty, I remember !!! And it turned out thin, because according to the idea I needed it that way. And generally speaking! This is my first experience with agar agar! I liked it very much! Interestingly, he has a shelf life, otherwise I bought by weight a year ago.

Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"
Tasha
Yeah, I've already seen your beauty.
Store in a cool dry place in unopened containers for 12 months. I had 3 years. All properties remain the same. Do not take in large "batches". It is always used to a minimum.
Sima
But I didn't succeed! It always works with gelatin, but today the experiment has failed with agar-agar. Maybe I boiled the syrup a lot? Didn't want to leak out of the pan when added to the proteins. I zhezh vumnaya took this and watched the video with the preparation of the cake. There are six proteins in the video, so I used six. Agar-agar took 10g. Agar-agar is still available on the farm (0.5 kg). We must use.
Tasha
Sima, in general, agar-agar is not as terrible as it seems. Gelatin is much more capricious.
What video did you do? I don't have a video on this topic. You have an agar-agar overdose.
But for the future it will be useful that agar should be taken 2-3 times less than according to the recipe with gelatin.

Ilona I have remembered. Doubtful agar should be checked for suitability. 1h l. dissolve in 250 ml of water and place in a freezer for 30 seconds in a bowl. If the mixture froze quickly, everything is in order and the proportion is correct. If something is wrong, then dissolve additional powder in a certain amount of water and add to the total mass.
Sima
so here is which, a video about the film .. there is also about the cake, and I tried it will now have to separately boil sugar syrup and add agar-agar
Tasha
Mine is just an excerpt. And then - links to YouTube videos.
natamylove
girls, I made a cake on molasses
freezes
waiting for
the soufflé became fast
before 2 times I had to do it, just not on molasses and without condensed milk
it's certainly delicious !!!!!!!
licked all the spoons, although this is not typical for me.

I’m waiting for it to freeze and cover the shock with glaze
natamylove
Bird's milk cake in accordance with GOST (on agar-agar) from the movie "School Waltz"

cake made

very sweet soufflé

in my opinion and my husband's opinion

honey level sweetness
I will change something

everything is fine, but sweet
washed down with water))))
A housewife
Bookmarking the recipe !! soon children's birthday, I want to cook it. I have agar, but what can I replace with molasses?
A housewife
Thanks for the link, I read it with diligence, I decided to replace the molasses with buckwheat honey. The soufflé became too fragrant, I did little to try. Probably, there was also a bit too much oil, in any case there was a feeling of buttery honey in my mouth. It grabbed very quickly, and I was most worried about the consistency. It's a pity, I didn't take a picture right away - I poured about 10 cm into the silicone molds, 2 pieces came out and they literally fell out of there in 10 minutes, very beautiful in appearance. But on the children's birthday, I still did not risk it, but made a simple biscuit with cottage cheese cream. This cake will still be my unconquered recipe ...
olesya555
Girls, scared by the amount of sugar, do not reduce?
Ilona
No, don't make it smaller. He is like that according to the guest. Delicious, but sweet, with tea.
Margot21
And what is the soufflé yield for this amount of proteins? Anyway, the whole cake? They ordered me a bird for 3kg with decorations, on top of MB on ganache. This number is not enough?
lilushka
Tasha, good day! And I have a question about the weight of the cake and what diameter is obtained from this amount of products? about?))) And yet, can I replace molasses with artificial honey? Or is it better to use sugar alone if there is no molasses?

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