Bird's milk cake (on gelatin)

[Souffle:]

Bird's milk cake (on gelatin)

Category: Bakery products

Ingredients
Souffle:
Protein (you can knock down a biscuit from the yolks)	360 g
Sugar	720 g
Gelatin	30 g
Oil drain.	200 g
Condensed milk	200 g
Biscuit:
Flour	approximately
Water	20 g
Sugar	60 g
Yolks	10 pieces.

Cooking method

• Here in the photo, I baked a sponge cake from yolks with the addition of an egg, because I needed a stronger cake. No water was poured. Sugar and flour were added by eye.
• You can use this recipe as a dessert, without a biscuit. Just pour into bowls and garnish with fruit. Then use 10 g less gelatin !!!
• BAKE BISCUIT IN ADVANCE TO COOL IT !!!

• Souffle

• 

  Pour the gelatin so that the water covers it by 2 mm and leave it to swell for 1 hour
• 

  At this time, beat the butter with condensed milk

• Assembly

• 

  Place the form on a tray. Place paper under the form. Cover the inside with baking paper.
• 

  Divide the pre-baked biscuit into two parts
• 

  and place one part on the bottom of the mold.
• 

  Pour 2/3 of the sugar with water so that it covers the sugar by 2-3 mm
• 

  Beat the whites with 1/3 of the sugar until a firm foam
• 

  We put the sugar on the fire and cook until a dense ball. DO NOT DIGESTIVE !!!!
• 

  We check the sugar for readiness as follows: we collect the syrup in a spoon and put it under cold water.
• 

  Sugar is ready when it curls up like this, but remains soft !!!
• 

  Pour the syrup into the whites in a thin stream, but not slowly, otherwise the syrup will thicken.
• 

  When the mass becomes dense and begins to settle, we prepare the gelatin for its introduction into the protein-syrup mass.
• 

  Heat gelatin in the microwave. You just need to make sure that it does not boil, and pour it into the proteins in a thin stream.
• 

  If there is no microwave oven, then gelatin can be soaked in a bowl, which is put on gas and the gelatin can be heated in the same way.
  

  DO NOT BOIL !!!
• 

  Beat the mass until it becomes barely warm and shines.
• 

  Then add butter with condensed milk and do not beat for a long time !!! 2-3 minutes at medium speed, just so that the oil is evenly distributed and immediately turn off.
• 

  Then pour the mass into a mold and cover with the second part of the biscuit. Put in the refrigerator for a day.
• 

  It is better to get out of the mold before decorating the cake.
• 

  This is how it looks in finished form! Bon Appetit. I hope I told everything in detail.
• And this is a cake in which the second tier was as a visual aid!
• 
• This cute hat, also "Bird's milk" only coffee. If you want to make a coffee soufflé, then it is better to add coffee to the mass of butter + condensed milk. With cocoa, the mass hardens poorly.
• 
• With sour fillings such as kiwi, lemon, cherry practically does not freeze.
• If you use the soufflé for dessert, then spread the soufflé in bowls and then you can put sour fillings inside.
• If you need to design a cake, then do not risk it. I advise from my own experience!
• And in this cake, the second tier is also "Birdie". I give a cutaway photo to make it clearer.
• 
• I wish you bon appetit! If something is not clear explained, ask! I will be happy to help you!
• Hope it works out this time!

Note

I wish you bon appetit! If something is not clear explained, ask! I will be happy to help you!

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Baby, thank you very much for an illustrative recipe! I'm making this cake for my mother-in-law's DR. Today I baked a biscuit (I decided to make a classic one from Tortyzhka), and tomorrow I will make a souffle. Tell me if it makes sense to soak the biscuit, otherwise I'm afraid it will turn out rather dry.Tell me more, isn't it too cloying? And can cream liqueur be added to the soufflé? And if so, at what stage should it be introduced? (probably better to mix with butter and condensed milk?)
Tomorrow is the decisive day, I will cook this cake for the first time in my life))

thecreep! I always saturate the biscuit a little. I boil sugar syrup and add cognac and vanillin. The syrup is cooked in the ratio of sugar: water 1: 2, and the rest is to your taste. And if you can, come on "you"! But about the liqueur in the soufflé, I can't say. I have never done it. And if you add, then I think it's better in butter with condensed milk.

Come on "you")) Once again I read the recipe and was glad: how good it is when professionals arrange such master classes, everything is immediately clear)))) Here's another thing I thought: what if you make a layer of cherry jelly, and on top of it is a souffle , nothing will happen to the souffle? I remember that ready-made protein-brewed with ready-made jelly is not friendly.

I'm not such a professional, it's just that I was taught to make this recipe 15 years ago, when I could not even dream of such a thing. so I learned how to make it and, to be honest, I like this recipe more than a store soufflé. And about jelly, I will say so. you can pour the soufflé, and make jelly in a separate bowl. and then transfer it to the souffle. only this option, because you can't pour jelly on the souffle, it will flow. After all, you fill the jelly with warm, and naturally the soufflé will melt.

yes, yes, I was going to)

And on what size of the form are these proportions?

And what kind of cream did you make under the mastic? It has long been haunted by the idea of ​​packing a bird under mastic. I can't see all the photos, the orange one with roses is very cute.

And on what size of the form are these proportions?

I did it so that it was not very tall, in a mold with a diameter of 30 cm, but usually I make half the norm in a mold of 22 cm, but it turns out to be 6-7 cm high.

And what kind of cream did you make under the mastic? It has long been haunted by the idea of ​​packing a bird under mastic. I can't see all the photos, the orange one with roses is very cute.

To pack the bird under the mastic, I definitely spread the sides of the mold, where I will pour the Bird, with a thin layer of biscuit, otherwise the ganache will not stick to the bird, and the sides in the cake may sink. And under the mastic I usually use, or cream + chocolate or butter + chocolate

Oh, I'm still not going to write about this cake. The cake is delicious !!!! I do not like the bird, but this is something !!!! Delicate soufflé and a very mesmerizing texture. I put it in the freezer, froze in 5 hours !!! The husband of the pan licked clean. all the candies that I made from the leftovers were swept away in 5 minutes !!! The sides were leveled with a putty with chocolate, nothing sagged, everything adhered perfectly. Thank you very much for the wonderful recipe !!!
- here is such a cake)))

Oh, I'm still not going to write about this cake. The cake is delicious !!!! I do not like the bird, but this is something !!!! Delicate soufflé and a very mesmerizing texture. I put it in the freezer, froze in 5 hours !!! The husband of the pan licked clean. all the candies that I made from the leftovers were swept away in 5 minutes !!! The sides were leveled with a putty with chocolate, nothing sagged, everything adhered perfectly. Thank you very much for the wonderful recipe !!!

I am very glad that I liked it! My husband also loves this cake very much!

Thank you very much, I like this recipe. I read the recipe with agar, but no one has ever asked about it in our area, and gelatin is another matter. A sponge cake on boiling water, I think, is also suitable for me, for now it fits everything.

Tell me how much weight you get?

Tell me how much weight you get?

I honestly don't remember. I haven't done it for a long time. Approximately, without registration 1.5-1.7 kg.

Can you please tell me 360 ​​g of proteins - how many pieces?

Can you please tell me 360 ​​g of proteins - how many pieces?

if the egg is C1, then 10 pieces. if it is perfect, then I don’t know. I weigh on the scales.I have had this recipe since the time when we did not sell the selected egg!

Thank you so much

That is, the fruit will not go in a souffle? None?

That is, the fruit will not go in a souffle? None?

Fruits will go in a soufflé, only sweet. I just tried with sour ones, I did not freeze. I just talked about my experience. with sweet fruits, I worked fine.

And I once tried to spread small (or cut into two parts) prunes stuffed with walnuts on a biscuit. It turned out delicious. But I put a little and tried to put one row closer to the edge, so that along the sidewall it was possible to navigate where the prunes are and are easy to cut. From these extreme, I figured out how the cake can be cut into sectors and laid it out so that the knife did not interfere. She chose soft so that there was no dissonance between hard dried fruit and delicate soufflé.

Hello! thank you very much for the illustrative recipe! prepared your cake today, it looks very appetizing! tomorrow evening we'll take a sample! Tell me, will it freeze in 12 hours or is it necessary to have a day to pass?

Hello! I won't say exactly in time, but it freezes overnight. I think it will freeze in 12 hours.

well, great! then tomorrow afternoon I'll decorate and try! thank you!

I will come to you with a report and questions! here's your cake! sooooo delicious! : girl_dance: tell me, did you cook it with some kind of fillings? Do you think you can spread lemon or strawberry Kurd on the bottom layer, and soufflé on top? and can the amount of sugar be slightly reduced?

Great job! I didn't reduce sugar, I don't even know. But I think you can add layers. only very sour. I did not freeze with a sour layer. When I whipped butter with condensed milk, I added either berry puree or coffee. with lemon, I did not freeze. But I think it will be great with a lemon curd!

Thank you! I will try to make it with an interlayer next time, then I will report back :) and my husband and I diminished the cake in a day, well, I really liked it!

I am very glad that I liked the cake! I wish you creative success!

Hello! made this cake with lemon curd, it turned out very tasty, everything froze wonderfully!

Fine!!!! Clever girl!

Girls, please tell me, if you put strawberry puree in a souffle (I want to make a strawberry soufflé), will it freeze?

Good day! If you want to add strawberry puree, then it is better to add butter + condensed milk to the mixture. If the puree is liquid, then it is better to boil it first in order to evaporate the liquid a little. Or increase the gelatin slightly. 5-6 grams for the whole recipe.

[Baby]

Baby, thank you very much!!!

[Girls]

Girls... today for the first time in my life I made this cake (they asked me to experiment on them) Everything was wonderful before the introduction of butter. cream. The mass immediately settled and liquefied after the first spoon. There was a full bowl. but it became very small. I made 7 proteins. filled in the form 23cm. the layer turned out to be only 3.5 cm. Why. tell me?

[valentine52]

valentine52, although the recipe here is different, but the theory for the "birdie" is general.
Here are the answers to questions, including yours
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=45282.0

Everything is important. How you whipped the whites. How stable the mass was after adding sugar and gelatin.
And then how did you inject the oil. You cannot whip and actively mix, you must be very careful.

The recipe header contains photos and recommendations. We must follow it rigorously. The details are all important.

And the last thing. Now sugar comes across defective, with it products whipped on proteins are poorly obtained.

Right here
https://Mcooker-enn.tomathouse.com/in...154.0
how to test sugar

[fffuntic]

fffuntic, Thank you! After I asked the question, I got into this Temko about souffle. The whites were perfectly whipped. here is mas. cream whipped with fanaticism with proteins. It. probably. main mistake

[Baby]

BabyHello, please tell me, the cake turns out to be very sweet, otherwise I cooked according to another recipe so there was 250 g of sugar, but in that recipe my soufflé sagged a lot. If you put less sugar, will you get a soufflé?