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

I remember this recipe in a magazine)))) I carefully cut out and pasted it into my notebook with recipes. I started making this cake when there was only a whisk (I did not hear about the mixer, not to mention the combine). It took half a day, both husband and son were involved. But the result was worth it!
Now having your own technique, it's a piece of cake. I make this cake with my eyes closed, it always worked out. The family does not get bored, they like it. If only eggs were available: rose: Thank you!

An interesting recipe !!! Took a note)

I want to share my experience in making bird's milk cake, but without raw eggs. I was preparing such a cake for the DR of my beloved husband. Everything in the recipe is like on page 1, except for the nuances. I will warn you right away that bird's milk tastes more dense than in sweets from the store, but 100% safe (there are no raw eggs) and also very tasty
Mine were all very fast.
Whoever studied the forum and at least once prepared a wet meringue cream, then I took this very principle from this recipe as a basis, namely: in the initial recipe, I whipped proteins with sugar not to white peaks, but to a white liquid mass. Also, do not forget that proteins by weight should be half as much as sugar. You can also add citric acid on the tip of a knife. Next, pour this liquid into a ladle installed in a water bath, boil for 5-7 minutes while continuously stirring with a mixer with beaters.
Further, everything is as in the recipe on page 1. Pour the prepared gelatin in a thin stream and mix everything together again with a mixer. I'll post a photo of the cake below.

Added Saturday 19 Mar 2016 11:52

Thermally processed protein cake

[Maria]

Maria, I also think to do so. How much protein did you take for the cake? and prescription sugar added? just if you take twice as much sugar as proteins, then it turns out you need to increase the amount of sugar. clarify this point, please.

I took eggs as prescribed, and there was twice as much sugar as eggs. But this is optional. For a cream, wet meringue is important, since then cream patterns will form from it with nozzles. And for poultry milk, it is important to thermally process proteins. Sugar to taste. My people love sweets very much, I took 2 times more sugar by weight. Another thing is important here, so that initially the mixture of proteins and sugar itself is mixed to such a white liquid consistency, but not to the peaks. So that the mixture was like kefir to the people. Viscous, white, but not foam or sludge (I hope she explained it clearly). And then we set this mixture to boil in a water bath, stirring constantly with a mixer. The bottom line is that if you cook for too long, then you evaporate excess moisture from the proteins. If you can compare it this way, it’s like a substitute for the fact that you would knead the proteins to the peaks (the liquid also disappears there). But if you cook for too long, then the mass will be too dense. Therefore, for heat treatment, we literally cook for 5-7 minutes. And we put the dishes on a saucepan with boiling boiling water. Attention!!! It is important that not a single drop gets into the pan with proteins. So take the appropriate dishes and reduce the heat a little.

[egikpuwnoj]

egikpuwnoj, thanks a lot for the clarification!)

Maybe someone will come in handy - it tolerates freezing perfectly, a couple of spoons of additives (mashed potatoes, creams, sauces) to change the taste do not affect the consistency.

Thanks for the recipe !! Everything turned out great !!! Tall cake, homogeneous soufflé! Tomorrow we will try, but today I tried trimming, it seemed sooo sweet! But such a bird is, very sweet.

Posted on Saturday 18 Feb 2017 10:01 PM

In addition, I did not put the yolks in a water bath, I made the yolks in the microwave, everything worked out great. Tomorrow I will try to post a photo report

Added Sunday 19 Feb 2017 8:03 PM

Everyone really liked my cake, not sugary sweet. Thanks for the recipe !!! I can't post a photo)) it's somehow very difficult to do it or I don't understand something)))

Hello everyone! I want to share my experience of "struggle" with soufflé. I cooked for the first time, looking for the best souffle option for myself. As planned, I made a soufflé for 5 eggs, strictly according to the recipe. Faced with such a moment, I took the proteins from the refrigerator to beat them better, and when I started pouring in gelatin (this is all when beating with a mixer), the gelatin immediately began to set, turning the proteins into a tight mass ... it was already hard for the mixer. Then I wanted to mix the custard base with a jelly-protein one with a spoon. I didn’t dare to do it with a spoon, I wouldn’t mix it ... well, as a result of beating with a mixer, the volume fell immediately ... and the most unpleasant thing, the mass was thick and elastic and froze in the form not evenly, but with holes near the walls and inside the soufflé ...
She began to make the second soufflé out of curiosity, and for the volume of the cake, since I did not expect such a low soufflé). I started to study other recipes. In fact, it was necessary to make sure that the temperatures of the jelly mass and soufflé were the same and warm, so that everything in the process did not immediately become jelly. And I chose this option. Beat the whites in a water bath, this will just give a warmer mass .. and the proteins are disinfected. She put a saucepan with water, as it boiled, a plate with proteins on top, and began to beat with a mixer, gradually adding sugar. The mass also increased well .. beat for about 10 minutes. This time I added gelatin straight to the custard base (I also poured instant coffee into the custard base). Then I mixed the custard base with proteins (when everything was already cooled down), and mixed everything with a spoon ... and the mass in this version did not fall like that, and this layer poured evenly, without holes near the wall!
As a result, in this recipe, for me, the ideal ratio for sugar is so perfect ... all soufflés are pleasant, very tender, and butter gives a smack, delicious in general) not sugary ...
The differences between the layers ... the first layer came out looser, and there were even holes right inside the layer) and the coffee layer is more elastic, and at the same time smoother, without holes. If I need a souffle, I will use the method through a water bath).
I can't add a photo of the cake and the cut. With a threat up to a ban

[Yulia]

Yuliathanks for the experience!

I first made "bird milk" a very long time ago, and it turned out great.
On the second attempt, everything happened exactly like yours - after adding gelatin, the protein settled several times And so every time ... But this mass should remain voluminous and porous. It should not be elastic and like frozen jelly.

Don't worry, after 50 messages the photo opportunity will appear

No, no, it certainly doesn't look like jelly) Porosity is not good for me, because I like to cover it with liquid glaze on top, you need a perfectly flat surface