"Birdie" cake

Category: Confectionery
Bird Cake

Ingredients

Cake:
Egg whites 6 pcs.
Flour (with a slide) 3 tbsp. l.
Cocoa powder 3 tbsp. l.
Sugar 90 g
Cream:
Egg yolks 9 pcs.
Sugar 180 g
Vanilla 1 g
Lemon zest 1 tbsp. l.
Flour 2.5 tbsp. l. with a slide)
Milk 400 ml
Lemon juice 2 tbsp. l.
Butter (room temperature) 250 g
Meringue:
Egg whites 3 pcs.
Sugar 100 g
Impregnation:
water 50 ml
dark rum (or cognac) 2 tbsp. l.
For decor:
Black chocolate 100 g
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Baking dish Ø = 26 cm

Cooking method

  • I've been baking this cake for over 30 years! And, believe me, no matter what I bake a new one, and I have more than 100 of them in my arsenal, this one is still the most beloved in my family and among my friends.
  • PS cake was actually invented by me and we called it Bird's milk or lovingly Birdie, although it was completely different from the original, and you know why? Because we all were incredibly tasty!
  • Cake:
  • Whisk 6 whites into a cool foam and gradually add 90 g of sugar, then add cocoa in 1 spoon, stirring carefully with a spatula. Introduce flour in the same way.
  • Place the dough in a greased and floured dish 26 cm in diameter, cover the bottom of which with baking paper, put the dish with the dough in a cold oven and bake at 175 "for 30-35 minutes. Focus on your oven! Cool the finished cake on a wire rack.
  • Bird Cake
  • Cut the cooled cake horizontally.
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  • Cream:
  • Grind the yolks with sugar 180 g, add vanilla, zest, flour 2.5 tbsp. l. and milk - mix everything thoroughly so that there are no lumps and over low heat, stirring constantly so as not to burn, brew the cream.
  • The readiness of the cream is determined by the presence of buns, the cream seems to be breathing. It should be thick. Cover the finished cream with cling film, sticking it to the surface and cool completely.
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  • Gradually add butter to the cooled cold cream, whisking each time with a mixer, add lemon juice and beat quickly again.
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  • Meringue:
  • Beat the whites with a pinch of salt until a firm foam and gradually add sugar without stopping to beat. Beat until sugar is completely dissolved until stable peaks. The meringue should be smooth and shiny and by no means grainy or dry.
  • Line the meringue with a teaspoon on a baking sheet covered with baking paper.
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  • Place in a cold oven. Bake at 90aboutwith slightly opening (1 cm) the oven for about one hour
  • Bird Cake
  • Assembly:
  • Place the cake on a dish, put on the culinary ring on top. Soak the cake with water and brandy syrup. Lubricate with 1/4 of the cream. Cover with the second cake, which is also soaked and cover with the remaining cream. Place in the refrigerator for 5-6 hours and let the cream harden completely.
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  • Melt the chocolate and place it in a food bag, cut off a small corner of the bag.
  • Remove the ring by quickly blowing it with a hairdryer.
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  • Place the meringue on top, holding it together with melted chocolate. Spread chocolate on top at random.
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  • Place the finished cake in the refrigerator, but let it warm up at room temperature 30 minutes before serving.
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  • Slice the cake with a hot, dry knife with a long, thin blade.
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  • Help yourself!
  • Bird Cake
  • I wish you a Happy New Year! Happiness to you and your loved ones, delicious and happy holidays!
  • Bird Cake

The dish is designed for

12

Time for preparing:

90

Cooking program:

oven

National cuisine

my recipes

fronya40
What a beautiful recipe! you must definitely try, especially since all your cakes are masterpieces!
tatyana5417
Class-class-class, just looking for a cake for the new year
natapit
Thank you, Tatyana !!! bake to your health!
AlenaT
Natasha, another lovely!
I liked it very much!
And what is the shape of the diameter?
Twenty or more?
Happy upcoming holiday and everything, everything, everything!
lesunya
Excellent cake for the New Year !!! Tell me, what is the diameter of the shape?
Svetlanaur
How delicious, I guess! I took it to bookmarks. I will definitely try! Natasha, thanks for the recipe! And Happy New Year, everyone!
natapit
thanks girls! I have already edited the size!
Natalyushka
I love meringues very much, thanks for the recipe, I will definitely try on holidays

And Happy New Year!
Alenka212
This is how a birthday cake should be! Very beautiful, I believe it tastes good!
Thanks for the timely recipe.
Scops owl
Natasha, thank you for sharing your favorite recipe. I really like this cream. I'll bookmark it. I will try to do it by Christmas
Happy New Year! Health to you and loved ones!
Loza
Ahhhh yes beauty and yummy!))) I'm just looking for a cake for the New Year thanks for the recipe !!!
natapit
Quote: AlenaT

Natasha, another lovely!
I liked it very much!
And what is the shape of the diameter?
Twenty or more?
Happy upcoming holiday and everything, everything, everything!

Place the dough in a greased and floured dish 26 cm in diameter,
- step number 1

natapit
Girls, thank you all for your kind words and congratulations!
AlenaT
Natasha, and I have already done it, and today we tested it with our neighbors.
It's very, very tasty!)))
If possible, I'll post a photo tomorrow.
True, he did not manage to stand for 5-6 hours, they tried it after three
hours after production.
Tomorrow morning we'll try again!)))
The sweetness of the meringue is balanced by the delicate lemoniness of the cream.
The cream is completely airy, light and non-greasy.
I was worried that the top layer of the cream would be too thick-
nothing like this! Very good!
The question arose only on the meringue: I dried it for about two hours, after an hour it
it was still damp. Is this normal or would an hour be enough?

And why did I want to do it so much.
For twenty years I have been baking Bird's milk according to my mother's recipe and very
your cake reminded me of it ...
But the nuances like lemon in cream and meringue on top have completely changed
familiar recipe. And I really liked it)))
Thanks a lot for the new old recipe!)))

natapit
Alain, thank you for such a detailed and delicious report! The meringue should be dry, although I have one lady who likes a bit damp so that it can be chewed with caramel at the end ... I also really love this cake and it is not difficult and affordable!
Filevochka
: feer: Thank you very much for the recipe, we will prepare for Christmas! Very elegant and dessert-like cake !!!!
ARIENA
some kind of hard fallen cake soda was needed or baking powder. Pichalka. We'll have to make custard dough so that the cream does not disappear.
natapit
Quote: ARIENA

some kind of hard fallen cake soda was needed or baking powder. Pichalka. We'll have to make custard dough so that the cream does not disappear.

no soda and baking powder, I have been baking this cake for 30 years, it was just that the whites had to be whipped correctly! look at the photo, I have it airy and soft!
ARIENA
I have a good mixer. The whites are whipped into a homogeneous white mass.
Well, the dough in a cold oven - somehow strange. Okay, I always baked sour cream for a biscuit and I will continue.
Victoria
Natalia, I have a question, does the cream freeze like a soufflé, does it not flow? I want such a cake with mastic, well, of course, without bezeshek and put another cake on top. What do you think? Or will he lose his taste without the meringue? Please advise! Or is it better to make a chiffon biscuit with patisien cream under the mastic?
Lagri
Cake, Natalia, a great! Thanks for the recipe! And that's for sure, so that the biscuit turns out to be light, you need to beat the whites with sugar until the sugar dissolves, then you don't need to put in the baking powder. Prepare for the old New Year!
natapit
THANKS GIRLS!

Victoria, the cream keeps its shape well and does not flow at all!
Maryanushka
Natalya, I ask you for advice, my crust (thin rubber pancake) did not work out the proteins whipped well, even in my opinion cocoa and flour intervened too hard, they were very dense (proteins), the dough did not rise at all during baking, but I want how are you - airiness.
natapit
Marina, you yourself answered your own question
Quote: Maryanushka
the whites are whipped well, even in my opinion too
the fact is that killing the squirrels is tantamount to not beating them, the meringue should be smooth, airy and shiny.
Trendy
I baked this wonderful cake. It turned out to be very tasty and light. Thanks to Natasha!

Bird Cake
Natalochka
Can I bake the cake a week before re-greasing?
natapit
Quote: Natalochka
Can I bake the cake a week before re-greasing?

No, you can only take a day!
Natalochka
Thanks for the answer! Why in a cold oven? I'm just afraid that I won't succeed)

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