Cake "Bird's milk with biscuit and almond flakes"

Category: Confectionery
Cake Bird's milk with biscuit and almond flakes

Ingredients

Biscuit:
Margarine 100 g
Eggs 1 PC.
Sugar 125 g
Flour 1 tbsp.
Vanilla sugar 1 p.
Kefir 0.5 tbsp.
Baking powder 1 p.
Almond flakes 60 g
White soufflé:
Cream 28% 450 ml
Milk 350 ml
Sour cream 450 ml
Sugar 1 tbsp.
Gelatin 80 g
Chocolate soufflé:
Cocoa 6 tbsp. l.
Sugar 0.5 tbsp.
Gelatin 30 g
The water is cold) 1 tbsp.
Milk 0.5 tbsp.
---------------------------------------------------- ----------------
Baking dish I will. 26 cm

Cooking method

  • Biscuit:
  • We prepare a form for baking a biscuit, cover with baking paper. Beat the egg with sugar + (vanilla sugar) until creamy white, then slowly add kefir and beat everything well again. Melt the margarine and add to the egg mixture, stir with a spoon, mix the flour separately + loosen the spruce and add to the dough in small portions, mix well (with a spoon) so that there are no lumps, 1 tbsp. l. mix flour with almond flakes and add to our dough. The dough should be like thick sour cream. Pour the dough into a mold and send it to the preheated oven to 170about for 40 minutes.
  • White soufflé:
  • Now let's do the most delicious, for a white soufflé, pour gelatin with milk in a saucepan and put it on a slow fire, constantly stirring with a spoon (which is convenient), as the steam went, remove it from the heat and let it cool. Beat the sour cream and sugar, then in a separate bowl (take more dishes than under the mixture with sour cream) beat cold cream to the peaks and add whipped sour cream with sugar to them, then gradually add the milk mixture, beat everything well at a slow speed.
  • Assembly:
  • We prepare a split form, put our fragrant biscuit there and pour a delicate and airy creamy mixture on top, send it to the refrigerator to solidify. In my fridge, the souffle froze in 1 hour.
  • Chocolate soufflé:
  • For a chocolate soufflé, mix cocoa + sugar + gelatin and fill it all with milk and cold water, whisk everything with a whisk for a couple of seconds and send it to low heat, as the sugar and gelatin have dissolved, you can remove it from the heat, leave our chocolate soufflé to cool. As the creamy soufflé hardens, take it out of the refrigerator, fill it with chocolate soufflé on top and send it back to the refrigerator. When the chocolate soufflé hardens, you can free the cake from the mold and treat your relatives. Bon Appetit everyone!

The dish is designed for

10 servings

Rada-dms
Tulip, what a beauty and very tasty, judging by the composition !!!! Soufflé !!!!!!!!!!!
Thank you!!!!! Bookmark it !!!
One mistake - such a cake and for 10 servings Well then, I personally triiiiiii!
qdesnitsa
Natalia, here's a smart girl, listened to my aunt ... I mean, not an uncle
Tulip
For 10 servings, since it is impossible to eat it in small pieces, we immediately cut off a double portion for ourselves. Very light and delicious.
Elena Tim
Wow, what a cool soufflé! Choito I also wanted with the terrible power of "Bird's Milk".
Definitely - bookmark!
Natasha, thanks!
I'll have to try to do it too. Maybe it's not as difficult as I always thought ...
qdesnitsa
Quote: Elena Tim
it's not as difficult as I always thought ..
Lenok, not difficult, the main thing is to find a big bowl so that the soufflé fits
Elena Tim
Well, this stuff I have - heaps. I'll pick it up.
qdesnitsa
Quote: Elena Tim
of this good I have - heaps.
and everything always comes out of the bank
Tulip
Quote: qdesnitsa

and everything always comes out of the bank
100%;)))
Parallel
and sour cream is probably fat, 33-35 percent, do you need it? so that you can beat it with sugar? or the usual one will do, 20%? but then it won't beat ...
Ilona
Natalia, and what diameter is your baking dish?
Tulip
Sour cream is ordinary, and the form is 26 in diameter
Ilona
Quote: Tulip

Sour cream is ordinary, and the form is 26 in diameter
How many percent is sour cream ordinary? 10%, 20%, 30%? Or does it matter?
Tulip
I always take different 15%, 20%, which is fresh.
the same
I couldn't wait for the top layer to harden, so I poured the chocolate layer earlier than necessary. It turned out beautifully)) my husband said that I wouldn’t say that it’s a jamb, let everyone think that this is how it should be :)Cake Bird's milk with biscuit and almond flakes
Thanks for the recipe!
Tulip
A wonderful piece;) I'm very glad that you liked it)
oskar
Natasha, a very tasty cake. Please tell me, what is the weight?
oskar
And another question - can you replace almond flakes with the same amount of flour?
Tulip
Quote: oskar

And another question - can you replace almond flakes with the same amount of flour?
I do not know if the question is still relevant, but it is not necessary to replace the flakes with flour.
natali3279
Tulip, Natalya, tell me, are almond flakes the same as almond petals? We sell petals, but I've never met cereals

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers