Cake «bird’s milk» — prescription

Торт «Птичье молоко» - рецепт

At the time this cake was a terrible deficit, and this is not surprising. Because in addition to its superb taste, it is also very light and contain very few calories. And even now the days of scarcity had passed and the cake can be bought in any pastry shop, try to cook it at home with these simple recipes.

A classic recipe of cake «bird’s milk» at home



  • egg – 4 PCs.;
  • vanilla — 10 g;
  • sugar – 190 g;
  • flour – 140 g


  • gelatin 45 g;
  • water – 60 ml;
  • sugar – 360 g;
  • egg – 10 PCs.;
  • corn starch – 30 g;
  • vanilla – 10 g;
  • milk – 210 ml;
  • butter – 280 g;
  • lemon juice – 10 ml.


  • butter – 55 g;
  • chocolate – 220 g


For the dough in a mixer, whisk the eggs, gradually add sugar and vanilla, then the flour vymeshivaem. Spread the resulting batter into the pan, gently tap the form on the table to expel any air bubbles that disrupt the structure of the biscuit. Bake at 200 degrees without opening the oven, the third hour.

Proceed to the preparation of the souffle cake bird’s milk. Stir the warm water with the gelatin and leave to dissolve. Whisk the yolks with 180 g of sugar, add the milk. Starch, dilute in 30 ml of water and add to the yolks. Boil the cream in a water bath, not forgetting to stir.

If gelatin didn’t dissolve, it can bring also in a water bath. Beat whites with rest of sugar and lemon juice in a thin stream injected gelatin. Vymeshivaem whites into the yolks.

Cooled Korzh cut into 2 parts, sides detachable form grease with oil, put one layer of sponge cake, soufflé, top with the second biscuit. So the cake should hold in the refrigerator for 3 hours. Get out of shape and covered with a glaze of chocolate and butter. Allow to cool down for another half hour and you can treat yourself.

The recipe for cake «bird’s milk» with the semolina


  • thin sponge cake – 4 PCs.;
  • milk – 0.5 liters;
  • powdered sugar – 220 g;
  • lemon – 2 PCs.;
  • semolina – 55 g;
  • butter – 330 g;
  • icing chocolate 250 g;
  • vanilla.


Milk boil and stir without stopping, a thin stream pour semolina, cook on the lowest temperature for 10 minutes, stirring all the time. Oil whisk with sugar and vanilla. In semolina cream add zest and juice of two lemons, mix and gradually introduce to the butter, whisking. Now in the form of a stacked layer of sponge cake, then a layer of cream and so alternated, finishing on top of the biscuit. The cake should be frozen in the cold, and then cover it with icing and, after a short while, until everything hardens, can try.

A simple recipe for cake «bird’s milk» with condensed milk



  • sugar – 150 g;
  • butter – 150 g;
  • egg – 3 PCs.;
  • flour – 210 g;
  • vanilla.


  • protein – 90 g;
  • lemon juice – 40 g;
  • condensed milk – 150 g;
  • water – 100 ml;
  • sugar 690 g;
  • butter – 300 g;
  • gelatin – 50 g;
  • vanilla, chocolate frosting.


For sponge cake beat sugar with oil and vanilla, then gradually smeshaem eggs. Adding the flour, knead the dough. On parchment paper draw a circle the size of the estimated cake layer and spread with spatula dough, levelling. Such cakes we need to get two. Bake them 10 minutes at 230 degrees. Finished cakes measure form and refreshing, if required.

Gelatin fill with warm water, and when he will bulk up, eventually is soluble on the stove. Add sugar Торт «Птичье молоко» - рецептand, stirring, wait until it boils and dissolves.

Whip butter with vanilla and gradually enter condensed milk. Beat whites with lemon juice until thick mass. At this point, still whisking, enter the slightly cooled syrup. The cream should be dense and thick. Mix oil and protein.

In the form put one Korzh, cover the half souffle, put the top biscuit and pour the remaining souffle. The cake needs to freeze for at least three hours. The finished cake coated with icing, and decorate according to the occasion of its preparation.


Post Comment