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

Hello! Just yesterday I acquired agar, decided to do something with it ... I entered the word "agar" in the search engine of the site and a recipe for this miracle came out. Without hesitation, I baked the cakes, whipped them as described and ... Voila ---- THIS IS VERY TASTY !!! The soufflé is super, I made 1.5 servings, because I love bird's milk)) Thank you very much for such a detailed description !!! Everything turned out SUPER, there is no agar taste. In general, now the creation is in the refrigerator, later I will post a photo of the finished cake. Thanks again for the recipe!

Girls, save! Is it possible to buy butter with a fat content of 72.5% I bought it and did not pay attention right away, but now everything is in the process, I have to cook a souffle soon, but I have a stupor

I also made a cake yesterday, according to guests, the yummy came out, and there were no crumbs left ;-)
only in the souffle it felt like powdered sugar, something crunchy, I think, it poured in the syrup too slowly and he had time to grab the caramel crystals, maybe this is?

In general, the recipe is super, it is available to everyone, I did not dare for a long time, but yesterday I took a chance and did not regret it, the cake is baked easily and easily !!!

I also want to show off my work of art, made on gelatin.

[Darinka]

Darinka, very beautiful cake 👏🏻👏🏻👏🏻 And the curls are just lovely What did you paint with?

[Rezlina]

Rezlina, Thank you. She painted with white chocolate.

Girls, but I don't understand something
Here the recipe says only 2 !! squirrel. This is not enough ??
With the same ingredients and their quantity, Tortyzhka has 6 proteins!
I'm not saying that Cake is a GOST, but somehow such a difference in proteins caught my eye!

Made a cake. I took 3 squirrels. Relations with molasses did not work out. Therefore, I used only sugar.
The taste is incredible !!!!!!!
It is very difficult to resist.
Very easy to cook
The cakes were made in the airfryer. It turned out despite the fact that in the winter in our village the tension is very, very bad.
Agar was not soaked. Diluted, brought to a boil - boiled a little and added sugar.
Added to whipped egg whites - hot. The proteins increased before our eyes.
The most difficult thing was that I had to mix it carefully so that the butter and condensed milk would dissolve properly.
In terms of sweetness - the very thing turned out - moderately sweet - not too much - namely, in moderation.
Not comparable to the store version.
Very, very tasty.
Recommend everyone to try it !!!!!!!
Simple, tasty and beautiful

Option 1 - author's completely

I didn’t have time to photograph at the cut.
Was eaten instantly
Option 2
a biscuit was baked (5 eggs 2 m / s flour + 2 m / s sugar + a little cocoa)
1/2 biscuit used
In the middle is the remains of tafit cream (I love it dearly for the taste - it was left over from another cake)
I cut prunes on Tafitou
By layers
Biscuit-cream-prunes - soufflé
Sponge cake - cream-prunes - soufflé
On top of the soufflé - then the chocolate frosting according to the recipe.
Delicious
But the original recipe is tastier and easier.

Here the recipe says only 2 !! squirrel. This is not enough ??

I made from 3 proteins.
It turned out great!

delicious only gelatin according to the recipe of grandmother EMMA

[NAR]

NAR, cute cake !!!!!!!!!!!!!!!!!! eh, we would have a piece, I would bite right from the screen

[NAR]

NAR, cute cake !!!!!!!!!!!!!!!!!! eh, we would have a piece, I would bite right from the screen

thanks)) it really tastes: rose: ny. the taste of childhood.

[NAR]

NAR, every time I pass by the agar in Auchan and an eerie green creature inside me, a toad in the sense, does not allow me to buy it. or maybe his, agar, on gelatin, too, nothing?

[NAR]

NAR, every time I pass by the agar in Auchan and an eerie green creature inside me, a toad in the sense, does not allow me to buy it. or maybe his, agar, on gelatin, too, nothing?

yes of course I don't see the difference .. my cake didn't spread for a minute .. delicious ...

[NAR]

NAR, every time I pass by the agar in Auchan and an eerie green creature inside me, a toad in the sense, does not allow me to buy it. or maybe his, agar, on gelatin, too, nothing?

I have never tried agar .. always on gelatin, the main thing is to soak it correctly and everything is ok, do not overdo it with water ... and in the recipe from Emma's grandmother, gelatin .. I learn all the cakes from her.)

[NAR]

NAR,

Emma's grandmother has gelatin

I also always watch her videos. school is school.

[NAR]

NAR, the cutter is super!

[Tasha]

Tasha, in your recipe with gelatin it says "" In a ladle of 1.5 liters, wet sugar with water "" ", and how much water? and dissolve gelatin in hot water right away?
The fact is that I want to add fruits or berries to the soufflé, mine like cakes with sourness .. and with agar, the soufflé freezes quickly, I do not even have time to decompose the fruits .. and as a result, voids remain ((I want to make gelatin ..

I wandered for days on the Internet to find something like that and voila) tomorrow I will please my family with a tasty treat

Our, Soviet Bird's milk, I still don't understand how such a cake could be liked?

And you won't understand. The recipe by Irina Chadeeva, which she quoted in her blog, is not from the collection of GOST recipes. And there is clearly an error in proportions, possibly an incorrect recalculation of the original recipe.

Irina wrote in her blog that she revised / adapted the recipe and that she had never tried a real cake in her life. Like this.
It's good that I tried it in advance (soufflé), otherwise I would cook it for my husband in the DR ... according to "GOST" ... The abbreviation GOST - became a PR tool

I didn't want to write, but a soufflé with the sweetness of "pluck out your eyes", and with the assertion that it should be so - I was outraged ... I haven't baked that cake yet. I won't ...

[Waist]

Waist, I looked at this recipe, I can't say anything about GOST, but I knew the recipe without condensed milk and butter - a thin layer of biscuit as a base and soufflé ... just very cool whipped proteins with sugar, to which a solution of gelatin and acid was added - that's all, this mass solidified and covered with a layer of biscuit and glaze on top ... I used to do it at home many times - I liked it then, but now I don't want to use raw eggs in principle

just very cool whipped whites with sugar, to which a solution of gelatin and acid was added - that's all, this mass solidified and covered with a layer of biscuit and glaze on top ... I did it at home many times before - I liked it then, but now I don't want use raw eggs in principle

I, too, would not make a soufflé like that now. According to the technology, hot (70-80 *) syrup is introduced into the whipped whites. This hot syrup will neutralize bacteria. As professionals write, Salmonella dies at 70 *. A soufflé prepared in this way is not dangerous. Protein cream is also prepared.

[This recipe is for those with a sweet tooth]

It became very interesting to me: Why are there so many contradictions in reviews about this recipe, which is posted on the network as GOST (read - for the whole world). Why are there so many negative, dissatisfied reviews? Why doesn't the result match the memories of most people and my personal ones? Well, it cannot be that the cake, in the past, loved by the whole country, suddenly became so unattractive for the majority. After reading a little, after reading, comparing ... it turned out like this: (I quote myself)

This recipe is for those with a sweet tooth

How many different reviews about this recipe ... Surprised that many are unhappy, the cake is dry and too sweet. HOW can this be
It turns out that there is another one, namely CAKE, and this one is a large candy "Bird's milk", with layers of cakes.

As Irina wrote, this recipe is Guralnik's recipe, and it is made on the basis of candy soufflé. That Guralnik has long been looking for a harmonious addition to this soufflé to make a cake. And I found it! Found the harmony of this candy soufflé in combination with a muffin spread!

It would seem, well, what's the difference? HUGE !!! It turned out.

For sweets in a soufflé there is almost twice as much sugar and less molasses.Sugar gives sweetness, while molasses plays a double role: it prevents the syrup from crystallizing and adds moisture.
So, the soufflé for sweets turns out to be drier and MORE sweet, as it should be in sweets. Plus, the candy soufflé is stronger.

For a cake, there is much less sugar and the same amount of molasses, that is, they are the same amount by weight. Molasses is LESS SWEET compared to sugar! The result is a softer, more moist soufflé, with normal sweetness. For such a soufflé and cakes, others are butter. They are also more tender and juicy than a muffin spread.

That's all!

And Guralnik ... he probably just had a sweet tooth and wanted to make his favorite candy a CAKE) He did it! He found a harmonious base for his candy cake!

Candy is always something dry and very sweet, right!?!? Prepare soufflé according to this recipe, cut into candies, pour over with chocolate and you will have "Bird's milk" candies according to GOST. And all its qualities will be 100% justified: dryness, sweetness, firmness.

And here is the discrepancy:

Nikolay Panfilov, director of the confectionery plant, the author of the cake "bird milk":
"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 a bird. Therefore, they came up with such a name for this cake."

And this recipe where we are now is a recipe Vladimir Guralnik !!!

And that is not all. GOSTs, after all, they were updated and approved. In Soviet times, it was also full of intrigue, theft and deception. They stole robustness: authorship, recipes, technologies, books ... To find out who and when was the author and which of the many recipes is really GOST - alas ... In my opinion, only if the recipe is taken specifically from the GOST collection, which is designed appropriately and is intended for professionals, this is the only proof that the recipe is exactly the GOST standard. If it is written - GOST, then you need to indicate a specific source and year of issue as proof, otherwise you never know who wrote and said what. Everything else, numerous textbooks and manuals for students, free literature with references to GOST is not serious, and now it is completely PR.

I, too, would not make a soufflé like that now. According to the technology, hot (70-80 *) syrup is introduced into the whipped whites. This hot syrup will neutralize bacteria. As professionals write, Salmonella dies at 70 *. A soufflé prepared in this way is not dangerous. Protein cream is also prepared.

Oh thanks! The information is just right for my mother-in-law. She is afraid of salmonellosis like fire.

Thanks for the detailed description !!! I'll try to work with agar

Girls, good time of the day, that no one is visible in this Temko, maybe someone will see me and answer my question, how to soak the cakes with bird's milk. they are too dry.

[Svetlana]

Svetlana, but how do you soak on a regular cake) and what exactly bothers you?) I only make the bottom cake, soak it, put the berries (sometimes) and only then pour the soufflé.

Svetlana, but as you soak on a regular cake)

Yasmina, of course, I impregnate the usual biscuit, I made the bird only a couple of times and never soaked it, tell me the usual syrup, I made the bird according to the recipe of classmates, molasses with sugar are the same proportions, what proportions do you have on the soufflé? from the top I have already smeared 72% bitter chocolate and still too sweet ((

tell me regular syrup

ordinary - this is sugar and water in a ratio of 2 to 1 or 3 to 1, a little lemon (or without it). This is a standard impregnation syrup that can be flavored as desired or mixed. I boil it down a little so that the density is greater than that of ordinary water. I am not a fan of GOSTs, so I can afford a little amateur performance, I can change the biscuit, add fruit / berries ... I make soufflé for 3 proteins, 300 grams of sugar, without molasses.

The cake is wonderful and excellent, I have made it several times already, but I reduce the sugar in the soufflé by half, and it still turns out very sweet. I understand that this is a different recipe, but the result is excellent.

I don't know how to turn the picture, it is normally located in the phone