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

I have not made friends with agar, I feel it more than gelatin. And in this recipe, in the finished cake, gelatin does not bother me. But we have a few Birds with agar on the forum, look

I also did this recipe several times, but after adding custard to the whipped proteins with gelatin, the soufflé falls off and becomes denser. Have you encountered this?

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

I will look for the parameters and expose. haven't made it in pure composition for a long time

I also did this recipe several times, but after adding custard to the whipped proteins with gelatin, the soufflé falls off and becomes denser. Have you encountered this?

No. Try adding a little protein to the yolk mass, stir very vigorously with a spatula or spoon, and then combine with the protein. It is necessary to interfere quickly and decisively, raking from below, without pressing on the squirrels

Yes, I also tried it and did it with a silicone spatula.

hoziaka, if I understood you correctly, then you add the custard to the whipped egg whites, but vice versa, the whipped proteins to the cream, like in a biscuit, then nothing will settle, and as already mentioned, it is better in two steps.

Okay, I'll definitely try to do it.

hoziaka, I hope you will succeed, I have been using this recipe for many years. And whipped whites were almost always put in baked goods last to add extra pomp, they do not stand the load from above - the structure is destroyed.

Oksana, thanks for the recipe! I got it like this - they urgently ordered a cake "Bird's milk" to my objections that I don't bake such people, they said: you can think of something. I had no choice but to look at the recipes for these cakes on our forum, I decided to dwell on this recipe. As a result, everything worked out for me the first time, although I did it in half a portion, and the customer praised the taste very much, plus, for the first time, I made a cake with chocolates.


Thank you very much again for the recipe, I will do it more than once.

Oksanochka! Thanks for the wonderful recipe. Firstly, thanks to him, I ventured to make a classic biscuit according to Tortyzhka's recipe (a special thanks to her). The soufflé turned out to be very tasty, but a little dense, with large holes, is this considered a defect? Here is a photo, can it help to point out mistakes? Or am I just nitpicking?

As far as I understood from the photo, the soufflé is simply poorly mixed and therefore there are bubbles and protein spots.

Girls, can you please tell me if it is possible to make 3D cakes from bird milk? has anyone tried it?

Mastic will definitely not work, because the mastic must be isolated from the soufflé. but I don’t know about cream.

Girls, can you please tell me if it is possible to make 3D cakes from bird milk? has anyone tried it?

I have not tried and WOULD NOT RECOMMEND. :) Chitala, some girls did it with soufflé. but I would be afraid. Probably, they have a lot of experience and a "steady hand". And there is a lot of plastering here, so that all this "holds". : crazy: It is necessary to convince the client - change the choice of the middle. if he wants a ZD cake.

and I would not recommend!

[artisan]

artisan , Oksana tell me, will the "vanilla boiled water" biscuit go with this cake?

tomorrow is my daughter's birthday) I want to make this cake) The biscuit is already baked in the cartoon) In the evening I will make a souffle and leave it for the night)

Thanks for the recipe!

[artisan]

artisan , Oksana tell me, will the "vanilla boiled water" biscuit go with this cake?

Vanilla boiled water goes well with everything !!!

The biscuit is already baked in the cartoon)

Hopefully. what you like!

anyway, I put my cake in the fridge. Now the most difficult thing is to wait until you can try))
In the morning I will pour the icing, I hope it will be ready) I licked the cream from the bowl - awesomely delicious!

I couldn't help screwing up (it wouldn't have been me). Half a serving of the cream needs 20 grams of gelatin. I have an instant one and I took 30 grams, but I needed a little more water. In short, I pour it into the proteins, whisk it, add the cream, and the gelatin grabbed the proteins all over and I can't mix it all at all. Interfered-interfered, somehow, but still there is not mixed protein. The cream turned out to be heterogeneous, not like in your photo. This did not affect the taste, I think, only the appearance) The main thing is that it grabs, otherwise the gelatin is all in proteins, will it saturate the rest of the cream. This is the second time in my life I've dealt with gelatin, so I'm not surprised
Anyway. In extreme cases, we will eat with a spoon - it is very tasty)) Tomorrow I will report with a photo)

I think that the problem is not in water ... Firstly, the gelatin must be dissolved until it is completely dissolved and cooled as much as possible, and secondly, it must be introduced in a very thin stream so that the mixer has time to mix. IMHO.

pancake, well, I say that the hands are hooks ((I won't even say how I did, so as not to embarrass myself at all))

I will definitely make such a cake again - I have already decided for myself) I will consider, thanks, Kamusik)

Do you mean to say that you did not dismiss him? For some reason, I have such a suspicion. Do not worry, there will be more cakes, and everything will be ok!

dissolved it, but poured it warm enough and thumped the whole mass at once, and not in a thin stream Horror-horror))

Now I could not resist, I looked under the foil (I have no form, I made it myself from foil and paper, as someone here advised on the forum, for which thanks). So, grab the edges, the cream does not flow) The biscuit is above and below me) It seems to be normal))
And also - we have homemade eggs, relatives pass them by bedons)) There are orange yolks already) And now my cream turned out to be yellow)
Rather tomorrow!)) Let's try a cake)
It's already past midnight) Here, and my daughter is a year old)

Congratulations ! Sign up tomorrow.

[Cartoon]

Here, my daughter is also a year old)

Congratulations! Let him grow up healthy!

and cool as much as possible,

WHAT ARE YOU TALKING ABOUT! NEVER!!!! If you cool it down, then even pouring in a thin stream, it will immediately grasp and get gelatinous snot

Cartoon, when you are still doing, prepare everything to the maximum, so that at the stage of combining protein-gelatin-cream everything can be done very quickly. I almost bring gelatin to a boil ... and sometimes to it when I gape. I know, I read that after boiling it loses its properties, and so, it does not change anything for me. Has already boiled more than once So, it heated up. strongly, mixed, through a strainer in a thin stream, pour under the whisk of the mixer, stirring quickly. As soon as you realize that the gelatin has intervened, quickly add the cream and intervene intensively. A!!!! Another reason for your situation may be that you had proteins from the refrigerator. Then the gelatin immediately grabbed.
For me, the soufflé comes out quite liquid, and only in the refrigerator cools down to the desired consistency.

WHAT ARE YOU TALKING ABOUT! NEVER!!!! If you cool it down, then even pouring in a thin stream, it will immediately grasp and get gelatinous snot

I hate to argue with the guru, but this is how I always add gelatin! There were no failures even once !!! It is cooled down to room temperature, because even logically hot gelatin in cold cream, gelatin will immediately set into lumps. IMHO.

And do not argue. All the same, everyone will have their own opinion. And everyone who does, for himself, will choose his own method, through trial and error.

I don't want to argue with the guru

But such phrases as a red rag for a bull, a word ... I never had one, I don't know who you are.

Oksanka, if you don't know who this is about, then know that this is my opinion about you!
And I was not going to argue (immediately said), I just told how I was doing.

[Gelatin, gelatin, gelatin !!!]

Girls, I'm ashamed to show my wretched creation by forum standards. For me, this is cool)) I do such things only in theory and even then barely. I shamefacedly will not keep silent for myself, because when I’m going to do it again, I don’t want to forget what I did and what needs to be changed.
I need to make friends with gelatin, otherwise I’ll do stupid things))

Nervous please do not watch (c))))


The husband brought the harvested strawberries, well, and I put it in cream

So, the conclusions for me for the future:
1. This is a very tasty and uncomplicated cake)
2. Gelatin, gelatin, gelatin !!!
The photo shows how the protein lumps. It's a shame, of course.
Oksana (if possible), yes, I kept the squirrels in the refrigerator all the way. I pulled it out before whipping and then immediately poured the gelatin (There was no question of a thin stream, as I said, and I poured everything out at once, put the ladle down, then just turned on the mixer. In short, if you want to do it wrong, ask me how
3. For half a serving of cream, 30 g of instant gelatin - enough! The cream is firmly cemented. And not rubber, but a dense soufflé
4. I have a bad biscuit-cream ratio. The photo shows that the cakes are thick, especially the bottom one. When I collected everything, I thought, oh, too much cream. But they tried - no. he got a little lost in the layers of biscuit. SO. For half a portion, you need to make thin cakes, 1 cm each, probably. I have one bottom under 2.5 cm.
5. Husband's opinion - fruit tastes better. We will take into account the wishes of the capricious public))
6. Glaze. The one I did didn’t fit. I had to have a prescription, damn it. You can see how it deeply soaked the top cake, instead of hardening on top. As a result, I had to sprinkle disgrace with cocoa. And further. Here they wrote that you are cutting and the icing stains the piece. And mine. There they advised another glaze - you have to try it.

Look. Look like that's it.

Aa. Proportions. Half cream (for 5 eggs)
Diameter - 21-22 (over the bowl of a Brand 501 multicooker)
Height - almost 8 cm
Weight - weighed with plates ... Then, I think, I will subtract their weight, I will count and forgot. Now I'm not going to rattle there) Well, about ooo 1,300

Thanks again for the recipe) And for the congratulations too)

Toon, what a fine fellow you are! you have coped with this difficult task!

Hello!
Mistress, tell me, please, if the cake is frozen, nothing will happen to it?
For about a week.
I used to freeze mousse cake, but chocolate, everything was ok. I'm worried that there will be a smell ...

[Cartoon]

Cartoonwithout making a mistake, you will not draw conclusions.

Oksana (if possible), yes, I kept the squirrels in the refrigerator all the way.

And here it was not necessary. Your gelatin cooled down immediately. And so the protein couldn't stir. But, it seems to me that in general it did not affect the taste

Mistress, tell me, please, if the cake is frozen, nothing will happen to it?

I have never frozen a single one. No cake, so I'm not an advisor here

And if my yolks curled up a little when I was brewing - redo it ,?

try with a blender or rub through a sieve

Oksana, tell me, pliz, you have a calculation for the souffle given on a 31cm shape,
I will have a diameter of 21cm, should I do half the norm? will the cake turn out high with half the recipe
or still make a full portion, so that it was very good. high?
Thank you!

At 21 cm, exactly make half a serving of soufflé. (and then you will see. if there is a lot, pour it separately into the molds or a tray, sweat with chocolate will go for a sweet soul!)

Yeah, I understand, thanks, Oksanchik!

Finally I baked this cake for the first time! Lightweight and delicious! Next time I'll add something, I still have to read that Vanilla biscuit on boiling water for 4 eggs and half a serving of soufflé is suitable here. Thank you so much!

Very delicate cake turned out, THANKS for the recipe!
My digressions: The cream was brewed not in a water bath, but over medium heat on an electric stove, stirring constantly.
She insured herself and used self-rising flour in the biscuit, that is, with a baking powder in the composition.
My mistakes: I recklessly thought that 40g of gelatin is too much and used only 30g (this is just a whole bag), so the soufflé turned out to be too tender, it probably should be more elastic. I'll fix it next. time.

Oksanochka, I have been looking at your cake for a long time, the girls bake without ceasing. I love "Bird's milk" sweets, I think I will like the cake.
But one thing is confusing - raw proteins. I began to treat raw eggs with caution, I use them only after heat treatment, at least minimal. I'll bake a cake for myself, of course. But is it possible for small children?
Oksana, you bake a lot to order and, as I understand it, very high quality. Tell me, are they ordering this cake? Did you have to cook many times?

Oksana, Happy New Year to you and your family and Merry Christmas !!!!!!!!!!!!!!!!!!!
Can you please tell me, I have a rectangular shape of 22 by 32, will it make a biscuit according to the recipe, or is it better in a round 21 cm?
Thank you.

Oksana, Happy New Year to you and your family and Merry Christmas !!!!!!!!!!!!!!!!!!!
Can you please tell me, I have a rectangular shape 22 by 32, will it make a biscuit according to the recipe, or is it better in a round 21 cm?
Thank you.

In a rectangular for 6 eggs to be done. But in a round one for 4 eggs. And a souffle half a serving!

Did you have to cook many times?

This cake is my go-to for mass events. Where many people need to please. It is soft, there are no additives in it, raisins, nuts, etc., everything that someone might not like. About proteins ... this is an old question and everyone solves it for myself. I've been making this cake .... for more than a dozen years about how! My eggs, with soap. All I want to try to make proteins like a wet meringue ... but my hands do not reach.

that 40g of gelatin is a bit too much and used only 30g (this is just a whole bag), so the soufflé turned out to be too tender, probably it should be more elastic. I'll fix it next. time.

If the gelatin is instant from the bag, then sometimes 40 grams is also not enough!

Finally I baked this cake for the first time! Lightweight and delicious! Next time I'll add something, I still need to read what will fit here

I add chocolate. Chocolate cream on the bottom layer of the biscuit or streaks in the middle of the soufflé. That's it, I don't do any more additives. But I think it would be nice with strawberries ... especially now

Girls, who ever made the number 3 with bird's milk, what dimensions should be done to be 2 kg?

You better go to an ambulance for confectionery help.

Here you need to figure out the required weight, how much biscuit, soufflé, etc. will be. And here's how much biscuit will be, figure out what form it will take