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

Girls, I didn't have the opportunity to take a picture, but for Christmas I made a bird with this recipe bright pink (there was good gelatin in the plates, but only red), and poured it with white chocolate. True, brown with pink goes better, but it just so happened. In general, the appearance did not match the content

The main thing is that the taste would match !!!

I am a mistress, but tell me more about the biscuit. How to soak it so that it is not dry? Apply sugar syrup to the surface? How much should it brew?

[Mistress]

But I did it with agar, put it in 2 times less than gelatin. I just didn't know what to do with it, like it usually boils in syrup, but there is no syrup right there, so I diluted it with 20 grams of water and heated it in the microwave, but probably not to a boil, it became like jelly and added it to the cream before the proteins. and my cream did not freeze. But because of the oil it kept its shape and was very tasty! thank you Mistress per recipe. Moby, tell me, what do you do with agar?

I am a mistress, but tell me more about the biscuit. How to soak it so that it is not dry? Apply sugar syrup to the surface? How much should it brew?

I soak all the biscuits with sugar syrup. I have a bottle with a spray bottle specially for this, so I like it better than a brush or just watering, a spray bottle can be soaked more evenly and not so abundantly. I spray right away during assembly, sprinkled, smeared with cream (in this case, applied a soufflé) Insist? But I don’t know. The cake is put in the refrigerator so that the soufflé grabs, so it insists at the same time

I, thank you for your help. I'm making a pie right now according to your recipe, the biscuit is baking, the question about gelatin has arisen ... do you add it when you beat the yolks with butter? That's better?

Yes, I did a lot of times by adding gelatin to the yolks after they were beaten. But somehow a couple of times my soufflé fell off, after I combined the yolk mass with the proteins. Therefore, now I returned to the recipe, gelatin into proteins, then combine with yolks.

And here is my first cake - a home version, preparing for the non-round anniversary of our wedding with my husband.

I really liked the taste, soufflé for half a portion. It differs little from a store soufflé. Thanks for the recipe.

Yes, I did a lot of times by adding gelatin to the yolks after they were beaten. But somehow a couple of times my soufflé fell off, after I combined the yolk mass with the proteins. Therefore, now I returned to the recipe, gelatin into proteins, then I combine with yolks.

And nothing that gelatin is warm to proteins? And I made gelatin like this into the yolks, and then whisking added whites.

addresat, and what did you soak the cakes with and in what quantity so that the biscuit was not dry?

addresat, and what did you soak the cakes with and in what quantity so that the biscuit was not dry?

For a glass of water - a glass or half a glass (as you like) of sugar - I boiled the syrup and soaked it with a brush. I made a glass of sugar - then I read on the forum that I needed a ratio of 1 water: 0.5 sugar. I was afraid that there would be sweet cakes. And they also turned out well, sweeties. And the biscuit was made by vanilla on boiling water, and not the one in the recipe.

[Mistress]

Mistress, please tell me, is it a very sweet cake? If so, how much advice would you give to reduce sugar? Do you also divide the soufflé for the second part of the biscuit into 2 parts or do you do it again?
My husband sooo categorically asks for this cake for Valentine's Day, so I'm getting ready mentally. I'm afraid somehow, but suddenly it won't work out.

It differs little from a store soufflé. Thanks for the recipe.

Delicious! (Enjoy!)
But to me, just it differs from the store and for the better

And nothing that gelatin is warm to proteins? And I made gelatin like this into the yolks, and then whisking added whites.

Nothing, absolutely. I stop the mixer, quickly pour out the hot gelatin (if it is not very hot, it immediately freezes and does not interfere) then quickly turn on the mixer, at my own speed (but Bosch is not very fast) and stir well. the mass does not drop a bit if the proteins were taken out = exactly knocked out before!

[Mistress]

Mistress, please tell me, is it a very sweet cake? If so, how much advice would you give to reduce sugar? Do you also divide the soufflé for the second part of the biscuit into 2 parts or do you do it again?
My husband sooo categorically asks for this cake for Valentine's Day, so I'm getting ready mentally. I'm afraid somehow, but suddenly it won't work out.

I love sweets very much, so I would not allow a drop of sugar to be taken away from any of my recipes! Therefore, it is not for me to ask such questions (we have many such lovers, they will probably tell you) I can say that, compared to condensed milk + butter cream, this is not a sweet cake. Who is against?

I didn’t understand about the parts. I’ll only say that the day before yesterday I made a portion of the bird, for two cakes at once (each with two layers of a bird layer.) If you do everything quickly, soak the cakes in advance, then the soufflé does not have time to freeze before applying. Did you ask about that?

If you are afraid, nothing is easier, you need to divide the portion by 4 and try to make it. At the same time, decide how much sugar to give, and what and how it tastes.
Good luck!

MOM SONY, I also have problems with sugar - my daughter complains about almost all the cakes, which are very sweet. And on this Bird, by the way, too. Either the sugar has become sweeter or her body does not accept it in large doses? If you reduce the amount of sugar much, then the cake may not turn out the way it should be, I think. Did Tortyzhka write something on this subject when she taught biscuits to bake, that sugar is a fixative, or am I confusing something?

Oksana seems to have revised everything, maybe she didn't see it? What's the way out for a portion? I was ordered for 1kg, try it. Half I think just right or a little?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=92868.0 Here is a cake for this portion. Sponge cake for 6 eggs 30 cm in diameter, 630 g height about 3.2 cm. Souffle portion about 1.8 kg. Assembled cake 2.455 height 6 cm. Already decorated 2.7 kg. So figure out what you will decorate with, take away the weight and proportionally calculate how much biscuit you need and how much soufflé

Girls, I wanted to consult, I will be a bird for a girl for 9 years (she only loves this cake), how can I decorate?

Girls, maybe someone is interested in a small bird cake, made vanilla on boiling water for 4 eggs 500gr, soufflé 1/3 of the norm, that is, for 3 eggs, 100grm of butter and so on, then we got a ready-made yield of 1kg, 200grm already with glaze, Glaze ready-made Ukrasovskaya 1 pack ,
Half biscuit, soufflé in between

Girls, I wanted to consult, I will be a bird for a girl for 9 years (she only loves this cake), how can I decorate?

Yes, as your heart desires. If you put a layer of biscuit on top, then there is no restriction in decoration.

I, and if you cover + elements of mastic with white chocolate, it won't be cloying

Oksan, a layer of biscuit on top, then there will be a large layer of soufflé in the middle, it seems to me not very much.

I already wrote that now I am making a layer of biscuit, a layer of soufflé, like a cream. and again a layer of biscuit and again a soufflé ... People like it more.

I, and if you cover + elements of mastic with white chocolate, it won't be cloying

How luscious? Originally recipe with frosting on top. And the elements of mastic are still conditionally edible. BUT! I do not know how the mastic will behave on the glaze

Oksan, a layer of biscuit on top, then there will be a large layer of soufflé in the middle, it seems to me not very much.

Well, that's how anyone. For example, I don't like a lot of soufflé in a bird. Then it's too luscious for me. And I can't imagine the taste of a bird without chocolate icing. It doesn't taste good to me.
Therefore, I prefer to make soufflé in a bird not in a thick layer and between two biscuits. And on top you can glaze and some details from the mastic.

Thank you, if only first, the cake itself turned out!

Today, finally, I decided to repeat the cake (the first one went to the trash can already at the stage of yolk cream). I made a biscuit in the form of 26cm, half portion souffle. Tasty, but sooooo sweet, as for me, although I already reduced sugar by 20%. And the soufflé needs to be made a full portion. A couple of questions ripened: the squirrels did not want to interfere in any way, I had to mutuz them long enough for the lumps to disperse, should it be? It seems to me that the soufflé has fallen out of favor because of this. Yes, the whole portion of sugar accidentally spilled into the yolks, the whites were already beaten without sugar.
In general, a delicious cake, next time I will correct it to our taste. Thank you very much, Mistress, I am dragging a fat "thank you"!

[Cake]

(the first one went to the trash can already at the stage of yolk cream) ...
A couple of questions ripened: the squirrels did not want to interfere in any way, I had to mutuz them long enough for the lumps to disperse, should it be? It seems to me that the soufflé has fallen out of favor because of this. Yes, the whole portion of sugar accidentally spilled into the yolks, the whites were already beaten without sugar.

Oh! Guard!!! Like in the trash can? Why?

About proteins. Of course they sat down! If you stir for a long time, then the protein will sit down, even if it was fixed with sugar! And your protein was generally without sugar, which means that it was beaten, but not fixed, at all! (This is me Cake taught that whipped protein fixes sugar)
Therefore, you see your fate is to do and do everything right for the third time! I stir the squirrels with a silicone spatula, quickly, decisively and raking from the bottom. Mah-swing and you're done. Squirrels sag slightly, but not significantly.
By the way, reducing sugar will also lead to a loss of soufflé consistency, well, it seems to me ... you know how I love sugar

Good afternoon, I wanted to ask about the glaze, so that it does not break, but is elastic, white chocolate bars and 50g. sl. Will there be enough oil? And about the cake, how much time should pass. to start decorating it (I want to plant a mastic figure on white glaze)?

I won't tell you with butter and chocolate And the cake in the fridge should stand ... well, about two hours, probably

Oksan, what do you think, the cake is not very tender, will it withstand if you do this: biscuit + soufflé + biscuit + mastic figurine in the form of a peacock?

I don't know how much your peacock is, but here's an example of this cake

from a bird. I put the figurines on a plate made of dried mastic. Everything was fine.

Thank you. went to create a bird!

Hooray, everything worked out, not really tasty soufflé, everyone really liked it, even those who don't like cakes, they said amazingly! Thanks a lot for the recipe, it's a miracle! Here he is :

"A bird on a bird" (covered with a glaze of white Swiss chocolate on top, I could not find another, now I will only do it with this), a classic chiffon biscuit.

Oksanochka, I wanted to make this cake for myself, my beloved. The cake is sintered, but it is 24 cm in diameter, so now I sit and think of leaving a full portion of the cream, or will it be too much and is it better to reduce and take 3/4 of the cream or even less? Please tell me from experience! Thank you.

And how many eggs are the biscuit ???

Well, I made it, the first thing I want to say is that it's very tasty.
I made a cake for 6 eggs - a biscuit on Tortyzhka in the form of 24 cm. She cut it into 3.5 cakes, the child immediately dragged off the floor of the cake. I used one cake, froze the rest. The cream was made for 8 eggs.I liked everything very much, but the appearance let us down, Oksana, help me figure it out



and side view



The soufflé froze well, when I started to apply the fondant, I had it thick (should it be?), I didn't want to "stick" to the sides, and from above it felt like it was pulling the soufflé in several places, so I was afraid to smear it, and how are you doing?
-How to apply the fondant so that it fits beautifully both on top and on the sides?
-And also, so that the substrate remains clean?
-And how to cut, I have a fudge behind the knife and as a result, the cut is dirty

-How to apply the fondant so that it fits beautifully both on top and on the sides?
-And also, so that the substrate remains clean?
-And how to cut, I have a fudge behind the knife and as a result the cut is dirty

Let's figure it out. From the end

I don't know to cut, I didn't pay attention to it, honestly

In order for the substrate to be clean, it is necessary to cut strips of paper and put them on the substrate so that a small piece goes under the cake, and the rest covers the substrate. After you have poured it in and the fondant has frozen, you use a knife to cut the paper fudge along the bottom and carefully remove the paper.

In order for the fudge to lay on top beautifully, you need to let it spread itself, but, alas, I did not make the sides with this fondant on this cake

That's all I can do to help, I'm sorry

[like fudge froze, on the bottom with a knife you make "paper fudge trim"]

And the casket just opened

In order for the substrate to be clean, it is necessary to cut strips of paper and put them on the substrate so that a small piece goes under the cake, and the rest covers the substrate. After flooding and like fudge froze, on the bottom with a knife you make "paper fudge trim" and carefully take out the paper.

In order for the fudge to lay on top beautifully, you need to let it spread itself, but, alas, I did not make the sides with this fondant on this cake

That's all I can do to help, I'm sorry

And then I think I'll get a piece of paper - I'll stain it even more
And I probably digested the fudge, because I had it thick and a little sugar began, at the beginning, to "burn" or something, there was a little caramel smell.

But in spite of everything, the cake is gone and everyone really liked it. VERY VERY DELICIOUS CAKE !!!

Hello. brought her thanks for the excellent master class. everyone loves bird milk, I was always afraid to do it myself, and there is still no agar ..., but after your recipe on the forum, fears disappeared. THIS bird's milk is something fabulous, I've made this cake five times already and always an amazing result. many thanks from all my family

[kobrinchanka]

kobrinchanka , I got thank you and I'm incredibly happy !!!!!! I'm glad that I liked it and sooo glad that everything worked out!

Thanks for the recipe, everything worked out, it turned out pretty simple.

Oksana. The bird stands in the refrigerator for 4 hours and the soufflé is still soft and tender. Decorate and give away tomorrow. Will it freeze or not ?? I did everything according to technology.

[strecoza]

alas, but if you haven’t frozen yet, you will not freeze anymore. : cray: One of the reasons is bad gelatin (if it's fast-dissolving, I won't even be surprised, I gave it 50% more always and everywhere.)

strecoza,

yeah gelatin it is the fastest dissolving. ... Will be redoing tomorrow morning. Well at least the cake will only be taken in the evening

Look for simple gelatin, we have a good weight, like the old one, it is strong. And this should be given more. Good luck to you!

The bird froze, but somehow strange in the inside of the souffle, and at the sides like cream
Filled with glaze. We will stay in the evening
Oksana thanks

It means that I did not mix gelatin with protein

Oksana, take the report. Chocolate for home eating. Under the Wet meringue to take away (they asked without chocolate icing, I had to get it out like that).

It means that I did not mix gelatin with protein

I mixed gelatin with yolks, and then with proteins. She seemed to knead well, but she was afraid that the proteins would fall off.

I mixed gelatin with yolks, and then with proteins.She seemed to knead well, but she was afraid that the proteins would fall off.

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