Cake "Bird's milk" on agar-agar

Category: Confectionery
Bird's milk cake on agar-agar

Ingredients

For cakes
Butter 100 g
Sugar 100 g
Vanilla sugar Sachet
Yolk 6 pcs
Flour 150 g
Baking powder 1/2 teaspoon
Souffle cream
Butter 150 g
Condensed milk 75 g
Souffle
Protein 6 pcs
Salt Pinch
Sugar 400-450 gr
Agar agar 10 g
Water 150 g
Glaze
Chocolate 100 g
Butter 30 g

Cooking method

  • The cake is prepared very quickly despite the large number of ingredients
  • Soak 10 grams of Agar in 150 ml of cold water and set aside
  • Making cakes
  • Beat butter with sugar and add 6 yolks, then add flour with baking powder, mix for a short time. We take a split form (I have 28 cm), in which your cake will form and harden, and draw two circles along the diameter of the bottom of the form on baking parchment.
  • The dough is oily and quite soft and it is very convenient to distribute it in a drawn circle in rubber (neutril) kitchen gloves. I slightly moisten them with cold water.
  • We bake the cakes at 210 degrees for 6-7 minutes. Do not dry out !! And turn off the oven, we will no longer need it.
  • We take our form, cover the bottom with a clean sheet of parchment and close the form. Grease the sides with butter and sprinkle with powdered sugar (safety net so that the soufflé easily moves away from the walls of the mold). And we put the first cake on the bottom of the form. If it's a little too big, trim it. Also try on the second cake so that it fits easily into shape.
  • We make a classic butter / condensed milk cream and leave it on the table.
  • We turn to the soufflé only after the form with the bottom cake is already on the table and the butter cream is ready
  • We weigh the proteins. This is important because the amount of sugar depends on the amount of proteins. 1/2, you will need twice as much sugar as your protein weight. Pour the proteins into the mixer bowl and immediately throw in a small pinch of salt
  • We take agar agar and pour it into a saucepan and add weighed sugar there and try to dissolve the sugar by gently stirring. We turn on the heating, you can stir the syrup until it boils, the heating temperature is quite strong. The syrup should boil well (what is the advantage of Agar - it can be boiled), heat the syrup to 108-110 degrees. Or before the test on the ball (when it gets into cold water, the syrup turns into a viscous ball)
  • As soon as the syrup begins to boil, turn on the mixer and beat the whites into a fluffy foam. The syrup is ready and we pour it in a confident thin stream into the proteins (not in parts, but all at once, hot), the proteins immediately increase in volume up to three liters. after a couple of minutes, we begin to inject the oil cream on a spoon. Another minute and our souffle is ready.
  • Now we need to do everything quickly. Since the agar solidifies at a temperature of 40 degrees. Pour half of the soufflé onto the first cake, put the second cake on top and pour the other half of the soufflé. You can lightly knock on the table so that the soufflé is evenly distributed over the surface. We put the cake in the refrigerator for 30-40 minutes.
  • Making the icing - melt the chocolate bar with butter in a water bath and pour it onto the cooled cake without removing it from the mold. Put it back in the refrigerator.
  • After 30 minutes, the cake can be decorated or eaten immediately.
  • Bon Appetit!!!!

The dish is designed for

A big cake

Time for preparing:

45 minutes

Cooking program:

Oven, mixer, refrigerator

Note

For a very long time I dreamed of finding a "normal" recipe for this legendary cake, but everywhere the amount of ingredients is given very vaguely. Type 2-4 tablespoons of Agar, some water or about 300 grams of sugar. This did not suit me, since in the comments, no one worked normally. I watched at least a dozen videos on YouTube and ...O- Miracle !!! I found it and the first time everything worked out quickly and perfectly. This is my first recipe posted on this site. I don't know how to insert a link to a video. A large number of videos fly out on YouTube - this video is 15:51 min.

olesya555
Mmm, how on time 😍. How about the sweetness aspect? This is the point that negates all the taste (for me). And now I want what is in sweets, because they are not sweet to sugary ((. We want more cut 🙇
Tumanchik
Great recipe. Thank you. How to see a cutaway?
Zhannptica
olesya555Despite this amount of sugar, it does not taste sugary. And about the cut, this heart was taken away by my daughter on 14.02.
I baked the first such cake on 10.01 for my husband's birthday and in a month and a half I sang it 5 !!! times)))) on demand for an encore! There is a cut of the very first cake

Bird's milk cake on agar-agar

Bird's milk cake on agar-agar

Here is such a big cake from the indicated ingredients))
Zhannptica
Tumanchik, on the very first cake - homemade icing (I forgot to buy a chocolate bar), so the cut is slightly smeared. On the next, he was like a picture
olesya555
Mmm, thanks!)) Does it taste like candy?
FoXya
Zhannptica, but without agar it won't work, well, with classic gelatin, for example)
Lady with @
Quote: olesya555
How about the sweetness aspect? This is the point that negates all the taste (for me). And now I want what is in sweets, because they are not sweet to sugary
Oles, read Tortyzhka ... she answers your question, as well as about other components of Bird's milk. I think that after reading her explanations, you will be able to regulate the sweetness, and the "strength" of the soufflé and the shelf life.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45282.0
Lady with @
FoXya, there is a recipe with gelatin, only on another page ...
https://Mcooker-enn.tomathouse.com/index.php@Itemid=126&option=com_smf&topic=65525.0
FoXya
Lady with @Thank you very much.

PS I just already managed to run around all the shops, well, I didn't find this .. like him .. agar ... although when I didn't have to, I saw
Zhannptica
FoXya, there are much more recipes for "birdies" with gelatin than with agar)), it's just that I just can't make friends with gelatin
Zhannptica
olesya555, Olesya, the taste is as close as possible to the mouth-front sweets, and the author of the recipe makes a special emphasis on the fact that sugar cannot be reduced, "otherwise it will turn out sugary," I don't know where the logic is, but the cake really tastes more creamy than sweet. Using the same syrup (150 water, 10 Agar, 450 sugar) I make marshmallows for children from four baked apples and one protein, and it also turns out not very sweet
Zhannptica
Lady with @, many thanks for the help with the answers !! I'm new here and so far on "You" with inserts and copies
Lady with @
Quote: Zhannptica
I'm new here and so far on "You" with inserts and copies
Topic I'm new to help you)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=129295.0
Elena_Kamch
I came to this Temko
Zhannptica
Elena, absolutely tortured you !!!!! I can't see, I'll be ignorant


Added Wednesday 08 Jun 2016 08:48 AM

Serves me right ...


Added Wednesday 08 Jun 2016 08:48 AM

Forget it and thank you very much !!!!!
Elena_Kamch
Yeah ... why is she so small

Click on the Hyperlink icon (next to the icon - Insert Image), and then on what is written in the letter. What will not be clear, ask.
Experienced and we will master!

Zhannptica
What a delicious cake, kaaaak schA I'll go and bake out of grief
Elena_Kamch
Quote: Zhannptica
kaaaak schA I'll go and bake with grief
Don't cry! We will defeat him!

Found a Hyperlink button?


I'll find agar and bake it too.From joy


Added Thursday, 09 Jun 2016, 02:07

Quote: Zhannptica
On the next, he was like a picture
Zhannptica, Zhanul, since such a cake is in demand, will you still bake it? I want a cut straight from a piece Handsome must be
Zhannptica
Bird's milk cake on agar-agar
An hour and you're done !!! All with the coming !!!
Elena_Kamch
Zhannptica, Zhanul, well beauties !!!
Zhannptica
Elena, I have my hands out of there, when it comes to the design, and especially when transferring to the substrate .., it was a smooth and shiny glaze, of course it cracked)) but it will not affect the taste)))

is okay? Has the ailment receded ??


Elena_Kamch
Come on, slander! Look what cool flowers!
Do you have a tulip nozzle? We must prepare for March 8!
Zhannptica
Elena_Kamch, ordered, we're waiting and waiting for bags. Silicone mnooooo different, but I use disposable
Elena_Kamch
Oh, so you are already fully armed! Well done! Yes, I did not doubt

And I still do ... with varying degrees of success ... coughing, etc. ..


Zhanulechka, with the coming !!!
We've got the 31st in full swing


Added Saturday 31 Dec 2016 02:12 AM

Right now, I will also whip the cream ... the cake still needs to be collected
Zhannptica
Elena_Kamch,
We will catch up soon !!!!!!!!!
Elena_Kamch
Zhannptica
Bird's milk cake on agar-agar
Learned to draw a Mercedes
Tumanchik
Quote: Zhannptica
Learned to draw a Mercedes
well, here you areBlem
Elena_Kamch
Zhannptica, Janulyaya, super !!! I just want to try a piece!
For whom did you try so hard?
Zhannptica
Tumanchik, 20 years ago
Elena_Kamch, brother of girlfriend's daughter)
Elena_Kamch
Stunned! How are you enough to bake all the cakes! Heroine!
Zhannptica
Bird's milk cake on agar-agar


Added on Thursday, 23 Feb 2017 11:09

That's why I love this cake dearly ?? !!!!
From the thought of making a Birdie to decorating the finished cake - 1 hour))))))
Well, isn't that happiness ??
olga0807
THANKS a lot to the author for the recipe, I probably cooked according to it a year ago, I will even try to show the cut, wait, I have to repeat it since it takes a cake that needs to be spent 1-2 hours in the heat, I think he can, please tell him some kind of fruit in the layer put ? and can this souffle be coated with mirror glaze ?? I will be very grateful for any advice




Bird's milk cake on agar-agar
Zhannptica
Usually the second layer of biscuit is placed in the middle, and mousse is again on top. So, like all mousse cakes, of course you can mirror icing.
Thank you for such a beautiful report !!!!
olga0807
While I was waiting for the answer, I had to experiment everything myself, now I share the freeze perfectly, it is friendly with the DSLR, I also added apricot confit - everything is fine Bird's milk cake on agar-agar
zvezda
JeanneThank you so much for the recipe !! : rose: I'm not very good with gelatin either ... but with agar for you
Just did not understand ..? it seems that it turns out not a biscuit but a more sandy cake ?? Or am I wrong: girl-th

olga0807What a handsome man !! I will also try to layer it with something (of course, the confi will be super)
Tyetyort
Bird's milk cake on agar-agar
Bird's milk cake on agar-agar
Bird's milk cake on agar-agar

Zhanna, thank you! Great cake and very fast! Next time I'll add lemons, otherwise everything is incomparable! Diameter 21 cm, height 9.5 cm.
Olgabozhok
Elena, what a tall and beautiful soufflé you have, I took a diameter of 25 and therefore much lower) Jeanne, thank you very much for the detailed description of the recipe, it turned out very tasty and not difficult at all, I just added a little lemon in the soufflé and lemon curd on the bottom cake. Delicious!! why can't I add a photo
Bird's milk cake on agar-agar
Happened)
shurpanita
Zhannochka, tell me what went wrong with me? Everything did according to the recipe, but the souffle did not hold, ate literally with spoons: crazy: agar took kotani))) I could not correctly cook the syrup? or sin on the power of agar?
Zhannptica
Agar Kotani is not working. Infection. I also made New Year's on it and .... I had to stuff it into the freezer and eat with spoons like ice cream from ice-cream bowls.
Had to redo with a different agar.
shurpanita
I've already come across this))) we must write everything down! But I will not leave the attempt to cook!
Zhannptica
Blacklisted this Kotani
It will certainly work out and very tasty
shurpanita
Zhanochka, I remember you making delicious fondant with butter), film the process as you will do it! you are welcome!




What kind of agar did you use?
Jutta
biscuit on yolks
Bird's milk cake on agar-agar
completely prescription
Bird's milk cake on agar-agar
shurpanita
Zhanochka, remembering your spell that it takes one hour to cook a cake 😊 I again rushed into battle
Bird's milk cake on agar-agar
M @ rtochka
Quote: Zhannptica

Blacklisted this Kotani
It will certainly work out and very tasty
Well, I read it ... And then I bought it. We'll have to look for another
M @ rtochka
Something went wrong, when the agar was added, the proteins clearly fell off. The mixture turned out to be watery. But nevertheless, the cake is delicious! And I really liked the cakes. For some reason, I can't imagine this cake with a biscuit.
Bird's milk cake on agar-agar
Form 26 cm in diameter.
A housewife
I read the recipe, and I just can't understand - there is twice as much sugar as proteins, I have 6 proteins from eggs of the 1st category 100 grams! Does everyone else get twice as much? The cakes are already baked, the butter cream is made, so I can't wait for an answer, I'll put 200 g, and not 400, as in the recipe, let's see what happens!
Tyetyort
Anastasia, from an egg of 1 category, protein weighs 35 grams. How do you separate proteins?
If it is correct, you separate it without residue and the weight is so small, these are very stale eggs, simply not suitable for cream.

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