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

I’ll go to the first post and highlight that all the same, it is desirable to pour gelatin into proteins !!!

And I read the green stuff and did just that. Well the next bird will be correct
It's still very tasty and tender, and chiffon chocolate is just perfect for soufflé

cake Bird))




eh ... but I probably will never learn to decorate, my hands are not from there, although I'm still doing needlework Thanks for the recipe

Here is my bird:



and this is a cut. Sorry, baking paper doesn't look very aesthetically pleasing

cake Bird))

eh ... but probably I'll never learn how to decorate, my hands are not from there, although I'm still doing needlework

The test is accepted! But here I was taught never to say never. For pots are not holy. If you want, everything will work out !!!

Here is my bird:

Does it seem that way or is it really huge? And what kind of cake ??? It doesn't look very much like a classic biscuit.
Girls, how do you taste?

I, no, you don’t think the cream is very high.
And the cake really turned out a little strange, although strictly according to the recipe. This is not the first time I have baked such a cake, there is always a lot of cream, I have to make the form myself from the available means, but this is the first time that such a cake is. The taste really did not differ much, I think I baked it a little longer than usual

eh ... old, strange ...

Do you like it when there is a lot of soufflé ??? Maybe it makes sense to either make half a portion of soufflé or another biscuit ??? And try not for 4 eggs, but according to the classic recipe. It seems to me that what is in the photo turned out hard

Nobody complained about the amount of soufflé, on the contrary (colleagues were insanely happy that they could try the taste of real bird's milk again). This time I did 9 eggs instead of 10. But the idea was to slightly reduce its amount, not because of taste, but because of the lack of a tall form.
And about the biscuit - I agree, you can try the classic

Mistress, I have two questions: is it possible to bake such a biscuit in a cartoon and whether I understood correctly that the soufflé is made on raw eggs. isn't it too dangerous ?!

[Kisena]

Mistress, I have two questions: is it possible to bake such a biscuit in a cartoon and whether I understood correctly that the soufflé is made on raw eggs. isn't it too dangerous ?!

KisenaAny biscuit can be used. I don't have multi, so I can't help you

We have already spoken about EGGS a million times, in all topics. Everyone decides for himself. If you are afraid, if you doubt, then in no case do it. I will not convince you that it is safe. But no one will convince me not to make this cake either.

I understand that the form is 26cm. And what would be just one layer of biscuit, half a portion of both dough (from the cake recipe) and bird's milk is enough for me?

Yes! Sponge cake for 3 eggs and half a serving of soufflé.

I finally made my favorite "Bird's Milk". On 4 eggs - and still didn't fit into the mold. It turned out very tasty. The only problem is that it is impossible to beautifully glaze the sides. Glaze - 100g chocolate and 50g plums. oils. Probably it was necessary to wait until the glaze thickened and only then grab the sides, but the guests were already on the doorstep ...

Thank you so much for the awesome recipe.

Today I again rejoice in my life with "Bird's Milk". Today it turned out big - 2.8 kg. Soaked the biscuit with apricot jam. I added fresh strawberries and kiwi to the soufflé. Decorated with a little icing ... In short, I went to chew ... tasteful
Thanks again for the super recipe.

Girls, well done! Thank you for the reports !!!

But with glazing I am not an advisor ... I think that if it is thick, then it would cover better !!!

Hello everybody! The bird's recipe is amazing, made and was stunned as delicious, but the icing pumped up a little. I did this - I poured 180 ml of hot cream onto 150 g of dark chocolate, rubbed it to shine and homogeneity, and added another 30 g of butter, rubbed it ... The glaze turned out good, lay down well. BUT, it turned out to be tight-soft, that is, when you cut with a knife, it wrinkles and follows the blade a little, coloring the soufflé ... And I want the icing to be dense and crack when cutting the cake Save

Previously, I did not always succeed in icing. Now I always succeed, I do this: I melt 100 grams of chocolate in a water bath, add 10 grams. sunflower oil and stir thoroughly. For a large cake you need 150-200 gr. chocolate. I take 55 - 75% chocolate.

Margit, thanks. I'll try your recipe. I'll tell you later.

Hello everybody! The bird's recipe is amazing, made and was stunned as delicious, but the icing pumped up a little.

I'm glad that everything worked out and I liked it !!! But where is the photo ???

Here is a piece of a recently made cake again, my friend got hooked on it))

And by the way, I noticed the porosity in the soufflé appeared when the whipped whites were mixed with the egg-milk-sugar mixture MANUALLY. Prior to that, with a mixer at the lowest speed. It's a pity, of course, that when the fry is kneaded, the foam of proteins is precipitated.

Excellent soufflé!
I see the glaze problem doesn't bother you anymore

Excellent soufflé!
I see the glaze problem doesn't bother you anymore

yes, I stopped making frosting on cream) thanks

ABOUT! I also made such a cake before, following the same old recipe from Rabotnitsa! I should repeat it!

[moby]

Great Bird!

And by the way, I noticed the porosity in the soufflé appeared when the whipped whites were mixed with the egg-milk-sugar mixture MANUALLY. Prior to that, with a mixer at the lowest speed. It's a pity, of course, that when the fry is kneaded, the foam of proteins is precipitated.

YES!! Everything is correct! Gelatin into proteins, beat quickly with a mixer. In a large bowl, so that it would be wider and not higher, pour the cream, sweat the whites and stir QUICKLY AND DECISIONLY with a spatula. We do the movements from the bottom up. moby, quickly and decisively, like a whisk, until the squirrels are completely connected !!! Do not be afraid, try it!

Thank you so much for the recipe !!! I squeaked with delight when I made this cake !!! This is the same Bird from my Soviet childhood, which was made to order in a kitchen factory, which belonged either to the ZIL plant, or to the Dynamo plant. The taste is extraordinary !!! Now for all the holidays, relatives ask for this particular cake !!!

[tatynka90]

tatynka90 And thanks not to me, but to the magazine "Rabotnitsa"

Oksana, until I made your Bird's milk, I thought I didn't like it))) But they ordered me a cake with a bird, I had to do it. I'm sooooo grateful to fate for that order))) - I made half for myself, half for the clients - I'm delighted! Such a delicate wonderful yummy turned out, mmmmmm ... And even my eldest daughter appreciated it, although it is almost impossible to force her to try something new, but here you can't pull it by the ears))) Now the question is - how can I pack a bird into one? Ordered a vanilla sponge cake with bird's milk plus a layer of lemons and oranges. So I'm thinking about how best to do it - a biscuit-a large layer of a bird-a biscuit-an interlayer-a biscuit, or a biscuit-a bird-an interlayer-a bird-a biscuit, or a biscuit-a small layer of a bird-an interlayer-biscuit-a small layer of a bird-an interlayer-biscuit, or maybe something else? And put the bird like on a biscuit - will it flow out, can wait for it to grab a little, and then lay it out, or make some bumpers (I can't even imagine how to make bumpers for one ...), or collect it with a square / rectangle, for example a whole layer, and then cut out one when it hardens? Sorry for a bunch of questions, I'm somewhat confused.

And I have already been convinced that even those who do not like bird's milk eat it with pleasure! For the one, I bake a rectangle, from which I then cut the strip for the leg, the remaining strip is the “body” of the one. I bake another rectangle in a small box, for the tail. So I collect. I coat these two rectangles with a bird, let them cool and only then cut them out according to the template. With a layer, I have no idea how it will be. But I would do so. Sponge cake, layer, bird, so that it sticks to the layer. A biscuit, another layer, another bird, a biscuit on top. If you have a low one, then you can do one tier, so to speak.

Oksana, thank you very much for the clarification! : girl_romashka: And once again for the recipe - it's great! So I will do it - first I will collect a layer of the cake, then I will already cut out one.

Girls, I look at the photo-feast for the eyes, how do you get such little white biscuits? : girl_in_dreams: I tried both classic and vanilla, both delicious fluffy beauties turned out, but not so white, but I want it just like you do. Today I plan to try, I don't know what will happen

Oksan, how many ml is the glass?

Oksan, how many ml is the glass?

250 ml

Thank you!

Here is my bird:
🔗
Oksanochka, thanks for submitting this recipe! True, there is no cutter, this is a gift to a neighbor for DR.

Thank you very much for the recipe I made today and I liked it soooooooooooooooo delicious thanks

Made this cake for the new year, the cake is delicious, everyone liked it! BUT, it has nothing to do with "bird milk", just a delicious cake.
And the soufflé needs to be reduced by 2 times from the recipe.

Ksanchik! And this is a plate for 2 cakes or for one?

I am very glad that lovers of this cake all come and come!

Made this cake for the new year, the cake is delicious, everyone liked it! BUT, it has nothing to do with "bird milk", just a delicious cake.
And the soufflé needs to be reduced by 2 times from the recipe.

I agree that there is little in common. I tell my clients that this is a completely different bird. But since the recipe is taken from a well-known source, she named it as it was in the magazine.

But about the biscuit and agree and disagree. In the magazine, if I'm not confusing, there was generally a biscuit for 4 eggs! I increased it to 6. And now, since I do it often, it is a very popular option when the soufflé sandwiches the biscuit cakes. Several layers. And soufflé with a layer of 1-2 cm, no more. So everyone chooses their own ratio.

Ksanchik! And this is a plate for 2 cakes or for one?

Mashun, if large, then one, and if smaller, then two, and if even less, then three, _{and if even less ...}

To take such a pliportion for 26 cm? And can you make a current biscuit at the bottom?

If you make one cake and want the biscuit to be only at the bottom, then you make a biscuit for a maximum of 3 eggs and probably 0.5 servings of soufflé (there will be a lot, pour it into the tray and then the children will eat it)

Made this cake for the new year, the cake is delicious, everyone liked it! BUT, it has nothing to do with "bird milk", just a delicious cake.
I do not agree, if not an exact copy, then the taste is very, very close to that "bird's milk" Thank you, Oksana, this is our favorite cake

[Oksanochka]

Oksanochka, another thank you and a piece goodies :
🔗

many thanks from me too! it was a favorite cake at the time! I forgot about him. and he was with us only on big holidays! nostalgia is simple!

Cool cake.

I've been walking for a week, getting ready to cook Bird's milk based on protein cream, and now I got to this recipe. I don’t know my condition and compare it. What should I cook now? I love this cake since the days of Soviet childhood. I would like something simpler. Which one will I get? That second recipe captivates me with the fact that my custard protein cream is already good at me, but this set of ingredients promises an amazing taste ... What to do? We'll keep thinking

I am a master! Duzhe vyachna for pobazhanya savory!

you have to do two, and then decide which one you like best

a good idea if only 2 more at the same time ...

Oksanochka, I wonder how much cake weight is obtained from these products? And the size?

But in this recipe, you can still feel the presence of gelatin. Have you tried making this agar-agar cake?