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

[artisan]

artisan, I made this cake 3 times already, and all the same mistake, or rather the same consistency turns out.
first I make a cream with yolks, then beat the whites with sugar, add gelatin to the proteins and quickly mix with a mixer. But it snaps so quickly, I do not mix it for a long time and then immediately add yolk cream to the proteins and then I can’t get a homogeneous mass, it turns out with kamers. I only stir with a spoon.
What's my mistake?
I take sheet gelatin, although what's the difference, or? I insist it, warm it up to dissolve, then cool it a little and mix it with proteins.
Can both creams be connected with a mixer?
I really hope for help, thanks!

I, I still baked this cake! Incredibly tasty, light and quickly disappearing!
The first time happened by accident. Made MB cream to practice with the attachments. The cream turned out very well, I studied on it for three days: I will make patterns on baking sheets, admire the relief, collect the cream in a saucepan, and on the next day I paint the plates and baking sheets with the same cream. For cream, at least it doesn't change.
The toad strangled to throw out the cream, added products to it by eye, but almost according to the recipe, made a soufflé for the cake. There are really no photos. I added a lot of fruit to the soufflé. Delicious, but the next day the fruit starts to flake off, not a custom option. I liked the soufflé itself, like a cream of foam.
But according to the recipe, the soufflé liked it more, less dense, more tender.
A friend asked to bake this cake for her husband in the DR, they love soufflé with fruit. This is how I prepared the cake for the second time, made it strictly according to the recipe. Put the fruit on top. I washed the eggs thoroughly.
There was a lot of cream, I kept a small part for myself and made a small cake, which I was very happy about. Firstly, I tried the souffle, and secondly, I wanted to be the first to experience raw eggs on myself (ha-ha-ha). She gave the cake with peace of mind.
Today I learned that everyone was delighted with the cake, on the second day there was nothing left.
I knew right away that this cake would be on my list of favorite recipes.
Recently, a friend of mine went to St. Petersburg, tried a similar purchased cake (from my daughter at a wedding), came and dreamed about it. We don't sell this in stores. How surprised she was that I knew this recipe.
Oksanochka, thank you very much for the wonderful recipe!

Here is a cutaway.

🔗

margaritajung, maybe it will come in handy. I poured half of the gelatin into the yolks, the other half into the whites, then mixed everything.

[Era]

I really hope for help, thanks!

I don’t know for sure, but I think there might be a difference between sheet and free-flowing gelation. Try to do it once with powder. Also, I never cool gelatin. I heat it up in the microwave, it happened more than once that I boiled, but this does not affect the result! So, I warmed it up to dissolution, interfered and immediately pour it into the protein through a fine strainer and run with a mixer. The protein becomes straight much thinner! Then a little into the yolk, stir well and only then into the rest of the protein. you need to do everything quickly, but there are no lumps. Try it!
Era , balm for the soul! Thank you for not taking the time for me and so painted everything!

The protein becomes straight much thinner!

hmm, can I interrupt the squirrels? I divide it as a protein cream approximately.
Because after I pour in the gelatin, the protein becomes not thinner, but on the contrary, even stronger.
and I connect both creams with a spoon or can I mix it with a mixer? Whipped whites into yellow cream, or doesn't it matter?

Try pouring gelatin hot !!!!! Combine the yolk and protein with a spoon or better with a silicone spatula. First, a little protein in the yolk, stir, then the rest of the protein. do everything quickly!

Another option

Girls, and I made it! This is a super cake. My family swallowed it and didn't notice! Made for 1/2 portion. I am attaching a photo, but the soufflé is slightly stained with gelatinous glaze. The cake is delicious!

[Oksana]

Oksana, and I had to veil the soufflé, making a cake with a layer of another cream. Because I really wanted to try to make this soufflé, and my household does not like it, so I did it.
Composition - chocolate sponge cake on boiling water, creamy caramel cream with nuts and soufflé. They only knew how! Delicious!

It was too much levanula into gelatin when soaking water, so it was not possible to completely introduce it into proteins, but the soufflé was already frozen.

Interestingly, someone weighed the finished cake? Here I made a small cake according to Oksana's recipe as a gift and did not weigh it, of course. And now the order has arrived for 2kg. So I think if one serving of souffle is enough for me or not.

[Era]

Era, I have a soufflé cake for 5 eggs, a biscuit soaked only from the bottom, doused with chocolate glaze comes out 1.6 kg. If you close with a biscuit and on top + decoration from butter cream - just 2 kg is obtained

[Klimola]

Klimola, thank you very much! I read your answer right away, I'm sorry, I was late with the answer.

[artisan]

artisan, girls, please share how you mix proteins and custard, with a mixer or a spatula, and when you add gelatin. I have already made a cake several times, but every time I worry, I shake, I get direct stress.

I do everything with a mixer, you need to do everything quickly before the gelatin grabs.

Phew ... It worked !!! Thank you very much, girls, for the recipe, for tips, for moral support!
Reading your comments, you understand - everything will work out !!!

Here it is, the cake suffered through. The first time I did it. I liked the recipe very much! I ate the rest of the cream - it tasted good !!!
Now it remains for the customer to like it!

So, I didn't have a suitable size for filling, so I poured it into a homemade one. Made a side of cardboard, wrapped it with cling film - and go!



And this is how the cake looks after "make-up"

Girls, and in the recipe for a biscuit of 4 eggs, the cream should be made for 10 eggs? A biscuit for 4 eggs is already baking, and how much cream should you beat?

[iris. ka]

iris. ka, it seems to me, artisan sealed - 4 eggs are indicated in the ingredients, and 6 eggs in the description of preparation.
I baked my cake for 6 eggs. The soufflé portion was made full. I have a rectangular shape 24x32 cm. The biscuit turned out to be 4-5 centimeters. Before assembling, I cut it in half lengthwise. And the height together with the soufflé is about 10 cm. The weight before the decoration is about 2.5 kg.

[Yulianchik]

Yulianchik, I also noticed it in the ingredients. The biscuit is baked in a homemade form from cardboard. Now I looked - a little smudge. It has been baking for about 15 minutes, still liquid, but the smell is kind of burning. Pace. 180gr. about.

[iris. ka]

iris. ka, maybe that's why it leaks that there are not enough eggs for such an amount of flour? I have such a standing dough that I shove it with a spatula in the corners.
Thanks to your favorite forum for teaching you how to bake a biscuit!

Yes Yes! I just laid it out in a mold, and then spread it around with a spoon. I'll see when I get it, can it leak in the place where the paper clip 📎?

Here's a biscuit.

Assembling the cake needs to be done in a mold, right?

[iris. ka]

iris. ka, Yes, the soufflé is watery. But in the refrigerator it freezes, starting from the edges of the form.

Oh, what I did, I did. There were questions about the bird.
1) - What do the yolks look like when brought to a boil? The fact is that in the CF my light bulb burned out. And I did it on sensations. When the yolks thickened and turned into foam around the edges, I decided that they were boiling.
2) - Beat it straight with butter! Or is it enough to chat with a mixer?
3) - Beat whites with gelatin or stir again with a mixer for a while?
Well, I'll tell you about my cream. Beat up half the norm. It turned out as for Malanyin's wedding. To hell. I made a layer of biscuit, a layer of cream, a biscuit, a layer of cream. We are waiting. Will it freeze? Worried.

[iris. ka]

iris. ka, my yolks, boiled with milk and flour, are yellowish, homogeneous - like custard)
Beat the whites until stable peaks, then add sugar. When they beat tightly, little by little (with a tablespoon - it was convenient for me) poured gelatin in a thin stream, without ceasing to beat. He (in the sense of gelatin) so interestingly covered all the proteins with a shiny layer, and then intervened.
The proteins were introduced into the yolks by stirring with a spatula from the bottom up. A mixer is not advised - the proteins can settle.
And I didn't share the soufflé with the cake. I have a sandwich cake - everything is soufflé in the middle.
What is the diameter of your cakes?

And do not worry - it will freeze in 3-4 hours, completely!

[Yulianchik]

YulianchikThank you for being with me. I think that I didn't boil the yolks, but only brought them to a boil. By the way, the biscuit rose well.

Let's wait for what happens, and then fix the flaws.
Julia, thanks again

[iris. ka]

iris. ka, I was glad to help!
Question about the yolks - is the mass thickened?

Julia, take the report

But covered with glaze (you will laugh right now)

[iris. ka]

iris. ka, so it's not for me to take the report) I did it myself for the first time!
Nice cake, tall! Just can't understand why the cakes and glaze are gray? Is the color rendering of the camera so successful?

[Yulianchik]

Yulianchik, duck you too for the first time !!!! Then thank you twice. I didn’t give it up, I suggested it, I supported it. As for the pictures ... The cakes are golden brown, the cream is white. And at the expense of the glaze. Of course I did it, there was no cocoa, coffee too, and the mixture was already on the stove. I sprinkled cinnamon, then threw two chocolate cubes there. When poured warm over the cake, the top meringue melted a little. In vain, in short, I contacted him, it was better before him.

[iris. ka]

iris. ka, yeah, first time)
Well, it’s more interesting and easier to do it together!
Do not worry! The first pancake is very often lumpy! Therefore, I did not begin to make the icing, although initially I thought the cake had a chocolate top, and the sides were cream + flowers with cream on the cake, and the inscription. Thoughts were - the soufflé turned out, albeit for the first time, but did not try to tempt fate with icing, because the cake was custom-made ...

the family said - semolina porridge from the refrigerator, only without grains of semolina was upset ...
but I personally liked it - like a slightly melted ice cream ...
Maybe I did something wrong

[Incompetent]

Incompetent, I had the consistency of semolina without grains.
Variants of errors: I did not boil the yolk mass much; added oil to the not cooled yolk mass and it floated; badly whipped the whites.

I boil it down to a very thick state. Plus I cool it in a cold water bath and then in the refrigerator for an hour. So that there is no hint of warm.
The oil is soft but not flowing. And beat the whites until the foam does not fall out of the bowl.

[Yulianchik]

Yulianchik, my taste is like semolina porridge, not only in consistency, well, they are showing off something =) so ... the proteins did not fall out for sure, I checked =) the butter was also soft, but it still held its shape when it beat, cooled the tea pot ( maybe not enough, it was not straight cold, of course) ... the total mass of the soufflé after mixing in the custard (it interfered with a silicone spatula) ... somehow everything became liquid, although it froze in the refrigerator ... and how as if I didn’t have enough gelatin, although I put it in more (there was an instant opener) ...
oh, I should know what consistency this soufflé has, in order to understand when it has already worked out: oops: I've never tried homemade stuff =) should there be these very voids, as in the picture in the recipe?
it is definitely necessary to repeat, to make everything as accurate as possible ... well, it turns out delicious in any case, even if you eat with a spoon

[Incompetent]

Incompetent, I used to have Mriya gelatin. The soufflé was poured into a mold. Then he froze.
Now I take Russian gelatin Altaspice

With correctly whipped whites, I mix with the yolk-buttery mixture with a spatula and spread (!!!) the soufflé in the cake, smoothing around the edges with sufficient effort.
Grabs almost immediately!
The structure is similar to jelly, only softer, more airy.
I am writing, I already wanted to!
If possible, I will make and show the consistency.
By the way, here is a cut of the past cake for home tea drinking:

[Yulianchik]

Yulianchik, ok, let's take it into account =) thanks for the tips and advice .. I hope soon and I will have such a wonderful cake on the table

[Incompetent]

Incompetent, you're welcome!

wooooot, it seems like it turned out what we need =) the relatives are happy - and this is the main thing


by the way, I made it with baked milk, delicious

[Incompetent]

Incompetent, the beauty!!! And most importantly - so homogeneous !!!
I can't do this (Very quickly, the proteins seize and do not mix with the yolk mass (

[Yulianchik]

YulianchikThank you for suffering with me for a long time, so everything turned out =)

[Incompetent]

Incompetent, glaze looks awesome !!!

You can't even imagine how long I have been looking for this recipe. I first cooked it at the age of 8. Of course, it was a miserable excuse, but it was very tasty ... Thanks for the recipe and a bit of childhood!

Thank you very much for the recipe I liked) for the first time I did it for several days I set myself up

Nice layer!

Girls, I made a soufflé today. Everything went well, the yolks were mixed with sugar + 1 tbsp. l flour in a water bath ... cooled. I whipped up the sl. oil. The whites were also whipped separately, there was an almost full bowl. I combined butter with custard yolks ... and then I try ... and the cream gives off either mold or old .. I'm shocked to understand that this is butter. I take the most expensive oil, I buy it in one place. I smelled the oil, there is no smell, I tried to eat some kind of taste. Then I pour dissolved gelatin into the proteins and my proteins sit down, I was upset in general, I continue to mix everything together. If the last time I laid out the soufflé, this time I had to pour it out, in consistency like thick sour cream, I could not put the cake on top, I sit waiting for the cake to at least freeze on top. What to do with taste? Suddenly the old age of the oil will be strongly audible. I gave it a try, they say it's not very audible .. I just won't have time to redo it. Maybe when I fill it with chocolate it won't be heard, I also want to decorate with protein custard cream on top of the chocolate. People want flowers)

Frozen)

[Elena]

Elena, then freeze behind the rear, where can he go on gelatin? But I honestly don't understand how you can give a client ort with such a taste of stale oil, and you still have time or not, but you can't give away bad things. I would be upset too, but I would have to redo it. Or apologize and do something else for which there are products of normal quality.

My problem was solved, they wanted to take the cake tonight, and the holiday tomorrow, I persuaded to take it tomorrow. Now I will redo everything again. Next time I will try the oil I buy. The biscuit is already ready, it is still far from the morning))) I will have time, it will be very tasty))

maybe someone did, tell me ... how to get fruit or berry bird milk? add syrup or puree? how will the proportions change?