Cake "Bird's milk" on gelatin (from the magazine "Rabotnitsa")

[Biscuit:]

Cake "Bird's milk" on gelatin (from the magazine "Rabotnitsa")

Category: Bakery products

Ingredients
Biscuit:
Wheat flour	1 tbsp.
Sugar	1 tbsp.
Eggs	4 things.
Cream:
Gelatin	40 g
Milk	1 tbsp.
Oil	300 g
Egg	10 pieces.
Sugar	2 tbsp.
Wheat flour	1 tbsp. l.
Glaze:
Cocoa	5 tbsp. l.
Milk	3 tbsp. l.
Sugar	1/2 tbsp.
Oil	50 g
-----------------------------------------------------	---------------
Glass =	250 ml

Cooking method

• Beat eggs with sugar, add flour, stir lightly so that the dough does not fall and bake over medium heat for 30 minutes.
• But since I got to this forum, I only do this:
• Biscuit:
• 6 eggs from the refrigerator (each egg 60-65 gr)
• 200 g granulated sugar
• 200 g flour
• How to cook here Classic biscuit recipe Cake
• Cream:
• Dilute gelatin in 150 ml of water and leave for 30 minutes.
• Grind the yolks with 1 tbsp of sugar, pour in the milk, stir, add 1 tbsp. l. flour,
• put in a water bath and bring to a boil. (I have been doing it in the microwave for a long time, I like it better, it does not stick to the bottom of the saucepan and does not crumple. You just need to constantly open and stir until you get a thick, but not clogged mass !!!)
• Cool the mass and add 300 g of mashed butter, vanillin to it. Beat the cream with a mixer.
• Heat gelatin until completely dissolved, drain and cool slightly.
• Beat 10 proteins with one glass of sugar until firm. (I beat the whites, and then add all the sugar in portions) Add gelatin quickly and combine with the cream. (I have been doing the opposite for a long time! Pour gelatin into the yolks, beating with a mixer, and then combine with whipped proteins, so the risk of proteins falling off is much reduced !!!!
• Addition from 04/11/2012: I nevertheless came to the conclusion that with well knocked out proteins, gelatin should be poured into proteins !!! And mix quickly with a mixer. )
• Assembly:
• Divide the biscuit into two layers. Put the cream on one part, put the second cake on top. Cover the top and sides of the cake with icing.
• (I often divide the biscuit into two layers and make two cakes, with a biscuit cake on the bottom and a soufflé on top. It turns out two cakes 31 cm in diameter with a height of 6 centimeters. I put the biscuit cake in a mold and then only put the soufflé on top.
• Let it cool, take it out of the mold and cover it with glaze.)
• Glaze:
• Mix everything, bring to a boil. (for two cakes, I make two servings or use ready-made Ukrasov glaze)

Note

I really love bird's milk and sweets and cake. The real thing is not destiny, until there is agar. But this recipe has been in our family for a very long time! Delicious and tender! And grandparents, whose teeth are no longer so strong, are simply delighted with him! Green highlighted their additions and comments, black - original text. I cite it exactly, because at first I did it strictly according to this recipe, and only when I already became "you" with it, could I improve it!

Delicious! (i.e. bon appetit!)

Similar recipes

Bird's milk cake (on gelatin) (Baby)

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

Cake pigeon's milk" (klavick)

Oooh, that same bird's milk - I have the recipe preserved on some green clipping. We called it "rubber cream cake". I baked it for the first time when I was 14. It was the very, very super-duper cake, I made a biscuit in the shape of a miracle oven, for 8 eggs. It was this cake that made me build a ring out of cardboard and foil, so that the edge turns out to be even. That's how much they baked, and ... now I don't even have anything to beat 10 proteins in, except in a pan for cake dough, marinating the ham and boiling the tongue. Nostalgia

I have the recipe on some green clipping.

And mine! The magazine page was divided into 4 parts and had 4 recipes on it!

But at the expense of rubberiness .. with the current gelatin, I often give it much more, and then it does not work out it is dense rubber!

Please tell me what power to put the microwave on when making souffle?

I put on the biggest one ... I press the start button and that's it. Now I will look for instructions and add specifically to this message.

Added:
If everything looked right, then the power is 850W. Just be careful. I first turn it on for a minute, open it, stir it, turn it on again, looking through the window. I see that the mass is rising, I opened it again ...

Thank you. I'll try it tomorrow.

I will try to be in touch, if anything - always please, in PM or ICQ.

Nice recipe. There is also such a clipping from "Worker".
If you pour chocolate, instead of the glaze, which is in the recipe, in general the class turns out
Lina, but about the "rubber" cream, I agree with the artisan - it is even very GENTLE, there can be no question of any rubberiness. I did it more than a dozen times.
In my opinion, this cake is worth making. It is possible without a biscuit cake.

But no, by chance a master class on how to make such a drawing from above? Above-Abaldet is beautiful !!!

And I sit and admire - the beauty and wonder how this is done Come on, an ARTIST, don't weary

[Wolchebnica]

Here I wrote about just such a souffle (from the same magazine "Rabotnitsa").

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=15211.0

A Wolchebnica the master class depicted.

The cake is very tasty, I was always obliged to bring it at work for the holidays.

And I do the "cobweb" on the cake like this: apply concentric circles with light cream on the dark icing on the cake, and then draw wavy lines from the center to the edge of the cake with something sharp (a toothpick, for example).

Oh, girls, well, they made fun! Well this is so, a marching option! I filled it with fondant on top, while it was still not frozen, painted circles, with a spiral, any white cream, even just sour cream. And then with a toothpick, we scratch curved rays from the center (or maybe not curves) it's simple !!! try it!
And the cake is delicious!

[Luysia]

Luysia, after all! And before I put it up I looked, but I did not find such a name and decided that we did not have such a name here !! Once again I was convinced that we have everything! Only it is difficult to find it.

I will try to be in touch, if anything - always please, in PM or ICQ.

Thank you

[artisan]

artisan
And if you make a coffee soufflé. Our family does not like everything white.
when to add coffee?
And how to do it? Brew in a little water? Can the amount of water in coffee be subtracted from the amount of milk? Well, so that there is no busting of liquid.

And this is interesting !!!! I would add sooo cool coffee, no matter how much, a spoonful of liquid when I beat the butter with the yolks. Wow !! I want it already!!! Thanks for the idea! I wouldn't have thought of it myself!
As a last resort, if suddenly, when whipping, the balance of oil and cream is disturbed, and something goes wrong, you can always add more oil.

Got it. I will try.
Thank you.

And this is interesting !!!! I would add sooo cool coffee, no matter how much, a spoonful of liquid when I beat the butter with the yolks. Wow !! I want it already!!! Thanks for the idea! I wouldn't have thought of it myself!
As a last resort, if suddenly, when whipping, the balance of oil and cream is disturbed, and something goes wrong, you can always add more oil.

And instead of icing on cocoa, pour white chocolate. Probably it will be nice and tasty.

and on this white chocolate, make the painting black. WWWOW !!

Something for a long time I haven't made this cake.As I came to our favorite forum, I experiment constantly, and I forgot my old recipes completely
Thank you for reminding me

[LiudmiLka,]

LiudmiLka, to your health!
And you just noticed it! There are so many interesting and new things that there is no time to return to the old, proven.

[artisan]

Hurray! I did it!
artisan thanks for the recipe!
Everything worked out. The biscuit is super!
The soufflé with coffee turned out sooooo tasty and froze well.
I put a layer of jelly on the souffle, and soaked the biscuit with cherry syrup with a drop of aromatic Muscat wine.

[VikaAll]

VikaAll, wow! You have got such a bouquet of flavorings !!!!!
I am very, very glad that everything worked out!

And how did you add coffee ???

Well, I would like to see a photo ...

[artisan]

artisan, I brewed coffee 1 teaspoon for 1.5 - 2 tbsp. l. water and as a result, a little more than one spoonful went into the souffl after straining. Added when you advised.
It tastes like it
Yes, I was too clever with the bouquet. It was possible without jelly. As it is not very there with its fruity taste poured. But the impregnation of the cakes with cherry syrup
I didn't have time to take a picture of the whole cake, and I probably would have been ashamed, because the decorator is still weak
I can show you a piece. His true son did a little bit

[VikaAll,]

VikaAll, the beauty!!! The soufflé is excellent, keeping its shape and in the hole Thanks for the photo !!!
But I've thought more than once to cut the jelly into pieces and mix with the soufflé

Tell me, what kind of biscuit did you make? Probably not according to this recipe, because you have a lot of it, but in the Maalo recipe

And about decoration ... I think you're staying with us, right? then it's a matter of time. If you don't know, I can even take you to the place where they teach it !!!!! Moreover, they not only teach, but also infect, so much so that only a few manage to recover ...

She added:

Only by sending this message I understood !!!! You gave coffee in the dough, but I thought that you wanted to give it in a soufflé !!!! I imagined everything, coffee, as sometimes happens in sweets, soufflé !!!!!

A wonderful recipe. Delightful soufflé turns out. And without the biscuit, a self-sufficient dessert. I also add 1 lemon grated with zest to the yolk mass and a bag of some dry drink (preferably an orange).

[Lora0209]

Lora0209, Thank you!!!!
And I saw strawberries and just imagined how delicious it was, add pieces of strawberries to the souffle, so red and ripe

And thanks for the idea with lemon !!! My mom will appreciate it, 100%

Lemon gives a special charm, drowns out the taste of eggs. I didn't add strawberries in pieces, but rubbed them in mashed potatoes, but whole raspberries were delicious ...

Another option, along the edge of the Mosaic jelly

I hope it's okay that I have inserted so many photos, it's just a really delicious dessert, and for many years our family has been a hit at any holiday. Thank you, mistress

Laura, what a beauty, bravissimo. You have a talent for beautiful design, you give out masterpieces.
+1 for beauty.

Shukran, Gabi! i.e. Thank you, I am pleased to join your friendly company

[VikaAll,]

VikaAll, the beauty!!! The soufflé is excellent, keeping its shape and in the hole Thanks for the photo !!!
But I've thought more than once to cut the jelly into pieces and mix with the soufflé

Tell me, what kind of biscuit did you make? Probably not according to this recipe, because you have a lot of it, but in the Maalo recipe

And about decoration ... I think you're staying with us, right? then it's a matter of time. If you don't know, I can even take you to the place where they teach it !!!!! Moreover, they not only teach, but also infect, so much so that only a few can be cured ...

She added:

Only by sending this message I understood !!!! You gave coffee in the dough, but I thought that you wanted to give it in a soufflé !!!! I imagined everything, coffee, as sometimes happens in sweets, soufflé !!!!!

I will answer in order.
Yes, if you ate a fruit or white soufflé, then the jelly will be beautiful and tasty in pieces. But I had the coffee flavored and the jelly didn't really fit in.
The biscuit was made according to the classic recipe from Tortyzhka. There is not so much of it, I just made a soufflé not for 10 eggs, but for 5. And the biscuit probably came out more in proportion than the soufflé. But for me this is a plus, because mine do not like it when there is a lot of soufflé, unlike me. And the biscuit was soooo delicious that you can eat it without cream.
I will continue to decorate. I'm stubborn.
No, you understood correctly the coffee in the souffle, I added it, it just does not give a strong color, but the taste
And a biscuit with cocoa.

Explain to me why I am afraid of this recipe? because of raw proteins? A friend of mine has been seducing me with it for many years, and I stand on my own that "the bird should be on agar" ...

Explain
You must have had agar. But I, then, a long time ago, did not even have a clue about agar. I really wanted to. That's why I was not afraid
In general, psychology is such a tricky thing ... so if you are afraid, if in doubt, it is better not to take risks. Although I have been feeding my own with this cake for so long ... but no one is immune from anything

[artisan]

artisan I made it! The taste is extraordinary! As a result, the customer complained that the children, without waiting for the cake to be served on the table, secretly first nibbled on the chocolate decor on the cake, and then got to the "birdie" In general, the parents got only a biscuit with pitiful remnants of the filling for the sweets And I myself have a bowl licked with the remains with pleasure! Now your "Birdie" is a favorite of orders!

Well, will you show at least one photo?
I have the same song with this Bird. Even those who do not like Bird's milk, but who agree to it because of its bulk and cheapness, even then change their minds and say that this is what they love! So I sometimes strongly recommend it myself.

I won't show you a cutaway photo - there was a cake to order (I put it in your topic about truffle - it was your brand cream with chocolate that I made out and I sculpted roses from it! True, white chocolate - so the customer wished) And at the expense of cheapness - I would did not say that it is so cheap! But how much is oil now, and eggs have risen in price! But you're right - I used to make a bird on agar - and for some reason it didn't enjoy such success! I will do it for my husband's birthday - I'll take a picture of a cutter if I have time * JOKINGLY * In general, the cake is just super, and even a chiffon biscuit - it reminds me of a biscuit from my childhood!

Wah!
Thank you, thank you! I lost that clipping from "Worker" !!! Once only then I made such a dessert and lost the recipe. Then I made it according to different recipes, but the taste was not the same. Well, as I do it again, I'll post a photo.
There is happiness in life, girls !!!!

[Luera]

Luera!

[Luera]

Luera, his taste is, for sure, very peculiar! I have this cake to the rescue. If customers do not know what they want, but want more and cheaper, then this is it! Not a single one has yet said that I advised bad! We are waiting for the report!

[artisan]

artisan, well, everything, now spin as you want: you seduced me! I planned to eat a lot of cakes for the New Year holidays ... and then only one Wishlist squeezed in ... Now I think: to make on a thin biscuit ... or just a dessert in silica. form ... Thank you, dear, that you do not let me get bored!

I am now making layers of biscuit, about 1 cm, or even more. I soak in syrup, and then a layer of the Bird, like a cream, is also about 1.5 cm. Now this is the most popular train! But with one dessert ... I don’t know, I didn’t do it, I really like the combination of tender biscuit and soufflé.

Well, everything, persuaded! Be a biscuit!

Make chiffon, you can't go wrong!

We've got a few chiffon ones here ... I'm just a shock. cipher. I did, but the white one ... I don't remember, I don't think I did ... there are a lot of them here .. which one to stop at ..?

I baked the "Classic Chiffon Biscuit". I made different options - with vanilla and zest - I really liked everything! Lemon smell ....

and I stopped there https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=131709.0

The cake is super. Last weekend I did and took at my own peril and risk in the souffle put chopped bananas, the smell and taste are amazing (if you are of course a banana lover). They knew it so quickly that I didn't have time to take a picture. In general, not everyone knows exactly this composition of the "birdie". 5 years ago I baked my brother for a wedding.When the witness found out what kind of cake she said that she didn’t like the bird. But after trying it she really liked it. Before that, she ate the bird only in the form of a soufflé, and even then from pure proteins. Therefore, sometimes people probably need to explain what kind of bird it is. In this version, she probably will not leave anyone indifferent.

[artisan]

artisan, thank you very much for the detailed souffle recipe! Baking biscuit in a cartoon recipe Andreevna ... The soufflé is yours, with cherry jelly on top. They didn’t want my glaze, they were afraid that it would be too sweet. They knew how at one moment!

I am a master, and if I use agar instead of gelatin, then in what quantities and how will cooking then change?

Yes, girls, you are right, this is a very successful version of the bird! And also won how much variety we added !!!

I am a master, and if I use agar instead of gelatin, then in what quantities and how will cooking then change?

It's hard to say. I tried Tortyzhkin's bird on agar ... but all of mine chose this option. Therefore, I have no idea how to translate everything into agar (I'm not very friendly with him)