Homemade bird's milk. Recipes

Homemade bird's milk. Recipes
Homemade bird's milk. Recipes
21.07.2024

When a city has a rich history, it will definitely have its own sweet masterpiece, which local cafes and restaurants delight visitors with, and it can also be purchased at almost any retail outlet in the city. And if for Kyiv the calling card is the Kiev cake, then for Moscow it is Bird’s Milk.
Bird's milk can rightfully be considered a Soviet work, and its creator is Vladimir Guralnik. A lot of time has passed since then and the dessert has acquired more than one “original” recipe for Bird’s Milk cake at home.
Having tried many recipes, I settled on this option, which I am sharing with you, dear friends, with the help of step-by-step photos you can easily prepare this delicious dish. We will prepare bird's milk without gelatin, based on agar-agar.

Taste Info Cakes and pastries

Ingredients

  • For the biscuit:
  • eggs – 2 pcs.;
  • flour – 65 g;
  • cocoa powder – 10 g;
  • sugar – 75 g;
  • For the soufflé:
  • butter – 200 g;
  • condensed milk – 100 g;
  • water – 120 ml;
  • agar-agar – 4 g;
  • sugar – 400 gr;
  • lemon juice – 1 tbsp. l.;
  • vanilla sugar – 1 tsp;
  • Water - 150 g;
  • Squirrels - 2 pcs. or 60 grams
  • For chocolate glaze:
  • chocolate – 75 g;
  • butter – 50 gr.

How to make Bird's Milk cake at home

Initially, soak the agar-agar.
Pour water into the pan, add agar-agar and leave for one to two hours or for the time specified in the instructions.


Next, prepare the biscuit.
Break 2 eggs into a bowl.


Beat, gradually adding sugar until the volume increases 3-4 times. This takes me approximately 5-7 minutes.


Sift the flour with cocoa powder and mix into the egg mixture.


Stir in the flour and cocoa with a spatula, being careful not to settle the dough.
I do this exclusively clockwise, without rushing anywhere.

The dough is very tender and should be treated the same way. We put it in a mold (diameter 22-24 cm) and put it in a preheated oven.


Bake until done. Depending on the diameter of the pan, baking time can vary from approximately 12 to 25 minutes. We take the biscuit out of the mold, put it on a wire rack and forget about it until it cools completely.


Now let's prepare the soufflé.
First, make buttercream with condensed milk. Beat the butter until fluffy.


Without ceasing to stir, pour condensed milk into the butter in small portions. If you do everything correctly, the cream will come out airy and smooth, just be careful not to over-mix it!
Now let's prepare the syrup. Heat the pan with the swollen agar-agar and bring to a boil over low heat. Cook the agar-agar for a few minutes. During cooking, be sure to stir the mixture and carefully move along the bottom of the pan, as the agar-agar may stick.
Pour sugar into the pan and gently stir with a spoon until the sugar completely dissolves. Bring the syrup to a boil and, stirring gently, bring it to a temperature of 118 C (this is for those who have a culinary thermometer). If you don’t have a thermometer, then cook the syrup until thin threads of syrup trail behind a raised spoon. This will approximately take you about 5 minutes. After this, remove it from the heat and let it cool.


Let's start working on proteins. Pour them into a large bowl. Beat the whites starting with the minimum speed of your mixer, gradually increasing the speed until stiff foam.

Teaser network


Add hot syrup to the whipped whites. To do this, pour it in a thin stream under the mixer blades.


After all the syrup has been poured in, add vanilla sugar and lemon juice and beat the mixture until warm (be careful, the temperature of the whites should not drop below 40 C, since at this temperature the agar-agar begins to solidify).
Add butter cream to the soufflé in small portions. Beat the soufflé until completely homogeneous.


You can collect the cake!
Place the cooled sponge cake on the bottom of the springform pan and pour the soufflé onto it. Place the cake in the refrigerator for 1-2 hours until the surface is slightly firm.


The final touch is the frosting!
To prepare it, melt the chocolate with butter. Instead of chocolate glaze, if you wish, you can make cocoa powder glaze. Allow the glaze to cool to room temperature before pouring into the cake. Without removing the cake from the mold, fill it with glaze. If you want to completely fill the cake with glaze, then let the soufflé set completely (at least 3-4 hours) and only then remove the cake from the mold.
Cut the finished homemade Bird's Milk cake into small pieces (it is quite high in calories) and serve it to the festive table.

Classic cake “Bird's milk” according to GOST at home

A well-known and beloved dessert is Bird's Milk cake. Even in Soviet times, entire queues lined up for it, and the recipe was kept in strict secrecy. And where would we be without a secret ingredient, which at that time was used only in the food industry and was not available to ordinary mortals. At home, the cake was prepared with both gelatin and semolina, but the soufflé was very different from the original. Well, that main secret ingredient is agar-agar, and today it can be found in large supermarkets and spice sellers at the market. The most correct Bird's Milk cake is prepared according to GOST. But unfortunately, the cake according to this recipe turns out to be sickly sweet. Believe me, I tried these recipes on myself, it’s impossible to eat. And therefore I want to offer you a recipe in accordance with GOST, but already converted to a smaller amount of sugar. At the same time, the Bird's Milk soufflé turns out just as tender and airy. If you are partial to all kinds of cakes, check out our other cakes.

Ingredients:

for the crust:

  • 6 yolks;
  • 0.5 tbsp. Sahara;
  • 1 tsp baking powder for dough;
  • 100 g butter;
  • 1 tbsp. flour.

for soufflé:

  • 6 proteins;
  • 380 g sugar;
  • 120 ml water;
  • 10 g agar-agar;
  • 50 g condensed milk;
  • 150 g good butter;
  • 1/3 tsp. citric acid.

for glaze:

  • 100 g bitter dark chocolate;
  • 75 g butter;
  • 20 g powdered sugar.

Bird's milk cake recipe at home

Before starting cooking: leave all the butter to soften at room temperature. Set the oven to preheat to 200 degrees. A little advice: it is advisable to use a springform baking pan, this will make it easier to take out the finished cake.

Preparing cake layers for Bird's Milk cake

1. Soak agar-agar in cold water for 2-4 hours.

2. Prepare sponge cakes. Break the eggs, separate the yolks from the whites. Cover the whites and put them in the refrigerator; we will need them for the soufflé. Place the yolks in a deep bowl, pour in 0.5 tbsp. Sahara.

3. Beat with a mixer for 3 minutes.

4. Add room temperature butter, add flour and baking powder.

5. Stir until smooth. When the flour is mixed with the egg mass, you can beat for another minute with a mixer to make the dough more fluffier.

6. Grease the baking pan with a small amount of vegetable or butter so that the sponge cake does not burn and stays well behind the pan.

7. Move the dough into the mold, level it and place it in an oven preheated to 200 degrees for 15 minutes.

8. Cool the finished biscuit and remove it from the mold.

9. Cut into 2 layers.

Preparing soufflé “Bird's milk”

10. Place butter at room temperature into a deep bowl, and add condensed milk here.

11. Beat with a mixer into a fluffy mass.

12. Pour the water with agar-agar into a saucepan and place on medium heat. Stir until the agar-agar is completely dissolved; it begins to boil very quickly.

13. Add sugar.

14. Stir thoroughly until the sugar is completely dissolved (important!), until the mixture begins to boil. When the mixture boils, add 1/3 tsp. citric acid. You cannot overdo it with citric acid, otherwise the soufflé may not harden. Bring the temperature to 110 degrees and turn off the heat.

15. Pour the egg whites into a deep bowl, add a pinch of salt and beat until stiff peaks form (see how to beat the whites correctly). The whites must be beaten quickly until the syrup has cooled. For convenience, you can immediately prepare the mixer and whisks, and pour the whites into the largest mixing bowl (in which we will later prepare all the soufflé) and put them in the refrigerator.

16. Pour in the just-cooked sugar syrup with agar-agar in a thin stream, continuously whisking with the mixer at maximum speed. The protein mass will significantly increase in volume and become denser. Then reduce the speed and beat for another 2 minutes like Italian meringue.

17. Add butter and condensed milk in small portions, continuously whisking at low speed. The mass will settle slightly and become more liquid, but there should still be a lot of bubbles left in it.

18. Sprinkle the baking dish with powdered sugar so that the finished cake can be easily removed.

19. Place 1 cake layer on the bottom of the pan. Pour in half the soufflé.

20. Carefully place the second cake layer on top.

21. Pour in the remaining soufflé.

22. Level the top with a spoon. Place in the refrigerator until the soufflé has completely hardened.

23. A properly prepared soufflé hardens quickly, from 20 to 40 minutes. But it’s better not to risk it and leave the cake in the refrigerator for an hour.

25. When the soufflé has hardened, you can prepare the chocolate icing for the cake. Place 75 g of softened butter, 100 g of dark chocolate, 20 g of powdered sugar into a durable glass bowl.

26. Place in a saucepan in a water bath, turn on low heat.

27. Stir until the chocolate is completely dissolved. The glaze should not boil; 40-50 degrees is enough to dissolve the chocolate.

28. Pour chocolate glaze over the cake. Place in the refrigerator until the glaze has completely hardened.

29. Take the finished cake out of the refrigerator. Carefully remove the form.

30. Pour boiling water over a large knife and cut the cake.

The most delicious Bird's Milk cake is ready! Bon appetit!

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

Cooking steps:

  1. Soak gelatin in water to swell.
  2. Prepare the glaze by melting the chocolate and butter.
  3. Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
  4. Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
  5. Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

  • Flour – 7 tbsp. l.;
  • Chicken eggs – 2 pcs.;
  • Vanillin - optional.

For the soufflé:

  • Whites from 2 eggs;
  • Butter – one package;
  • Condensed milk - half a can;
  • Gelatin – 4 tsp;
  • Citric acid – half 1 tsp;
  • Vanillin - optional;
  • Granulated sugar – 1 cup and a half;
  • Water – 150 ml.

For the glaze:

  • Butter – half a pack;
  • Chocolate – 2 bars.

Cooking steps:

    1. Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.

    1. Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.

    1. Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).

    1. Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.

    1. Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.

    1. When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

  • Cottage cheese (not grained) – 100 gr.;
  • Cream – 100 ml;
  • Condensed milk – 150 gr.;
  • Cow's milk – 70 ml;
  • Edible gelatin – 15 g;
  • Cocoa powder – 20 gr.

For the glaze:

  • Chocolate – 100 gr.;
  • High fat cream – 30 ml.

Cooking method:

  1. Pour gelatin over cold milk to swell.
  2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
  3. Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
  4. Distribute the whipped mass into the mold and put it in the refrigerator.
  5. Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
  6. Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

  • Butter - half a pack;
  • Granulated sugar – 190-200 gr.;
  • Chicken eggs – 3 pcs.;
  • Wheat flour – 200 gr.;
  • Cocoa powder – 20 g;
  • Vanillin - optional;
  • Baking soda - half 1 tsp.

For the soufflé:

  • Butter – 1 package and a half;
  • Granulated sugar – 180-200 gr.;
  • Semolina – 4-6 tbsp. l.;
  • Cow's milk – 400-500 ml;
  • Vanillin - optional.

For the glaze:

  • Cow's milk – 50 ml;
  • Cocoa powder – 40-50 g;
  • Granulated sugar - half a glass;
  • Butter – 10 gr.

Cooking steps:

  1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
  2. When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
  3. Bake the cake in the oven at 200⁰C.
  4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
  5. Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
  6. Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
  7. Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

What you will need:

  • Chocolate – 1 standard bar;
  • Butter – 1/2 pack;
  • Eggs (whites only) – 4 pcs.;
  • Gelatin – 15 g;
  • Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

Cooking steps:

  1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
  2. Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
  3. Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that the soufflé with it hardens much faster than the soufflé with gelatin, so, having prepared such a soufflé, it will need to be very quickly transferred to the mold.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.

Today I am fulfilling my first order - sharing with you the recipe for the classic Bird's Milk cake according to GOST. By the way, I prepared it for the first time, although the desire to make that very correct Bird has been accumulating and multiplying for many years. As it turns out, there is nothing difficult in preparing this delicious cake with a snow-white elastic soufflé, thin cupcake layers and chocolate icing. By sticking to the recipe, you can easily repeat the process and sincerely rejoice at the desired result.

I won’t delve long into the history of this famous and popular (to this day, by the way) cake. It’s better to tell you a little about the essence of its preparation. Today you can find a variety of recipes for Bird's Milk cake - it is even prepared with semolina, while some chefs use gelatin instead of agar-agar and add a huge amount of chicken eggs. The cakes, which are originally prepared with butter-whipped (cake) dough, are replaced with sponge cake.

Meanwhile, a real Bird's Milk cake should contain a snow-white soufflé, which is made from well-beaten egg whites brewed with hot syrup on agar-agar. A cream of butter and sweet condensed milk is also added there - it is this that makes the soufflé creamy and tender.

In order for you to get the Bird's Milk cake according to GOST the first time, I deliberately took a very large (40 pieces) number of steps. Don’t be scared - it will be simpler and easier when everything can be seen clearly and read in detail. I almost forgot to say one more thing: this cake uses a huge amount of sugar - 560 grams. If you wish, you can try to reduce it, but, frankly speaking, I have not tried and will not even try. Yes, the finished cake (weighing approximately 1 kg 400 grams) turns out sweet, even very sweet. Although the children unanimously said that they definitely do not need less sugar. Not surprising, they still have a sweet tooth. Just eat the cake in small pieces with unsweetened tea or coffee - then there will be complete harmony.

Ingredients:

Dough for cakes:

Souffle:

Chocolate glaze:

Cooking the dish step by step with photos:


The recipe for the classic Bird's Milk cake includes quite affordable ingredients (well, unless purchasing agar can be a problem). For the cakes, take premium wheat flour, two large chicken eggs (mine weigh 60 grams), granulated sugar, butter and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar). For the soufflé we will need a lot of granulated sugar, 2 egg whites (I have a total weight of 70 grams, so if you have small eggs, take 3 whites, you can’t go wrong), drinking water, butter, sweetened condensed milk, lemon juice (in the original uses 0.5 teaspoon of citric acid) and agar-agar. Finally, prepare the chocolate glaze from dark chocolate and butter. 75 grams of chocolate is enough for the coating, but I used 90 grams to additionally draw patterns.


So, we will divide the entire process of preparing this delicious homemade cake into several stages. First, we’ll bake the cakes, then we’ll make a soufflé, and finally, we’ll fill the finished cake with chocolate icing. The first step is to soak 4 grams of agar-agar in 160 milliliters of cold water (this is 2 level teaspoons, that is, under a knife). The original calls for 140 milliliters of water, but I added another 20 milliliters to lighten the cake a little. Leave the soaked agar on the table for about an hour.


Meanwhile, prepare two sheets of parchment paper, on which you need to draw a circle with a pencil along the diameter of the baking pan. I have 20 centimeters, but you can take more - then the cake will be wider, but at the same time lower. We will bake the cakes on these sheets, just don’t forget to turn them over so that the design is on the other side.


Now let’s start preparing the dough for our Birdie, while in the process you can immediately turn on the oven to heat up to 200 degrees (the dough is made very quickly). To do this, put 100 grams of softened butter in a suitable bowl (take it out of the refrigerator literally an hour and a half before).



Beat everything with a mixer or whisk for several minutes until the butter and sugar turn into almost cream. Then add the chicken eggs one at a time into the oil base, continuing to beat.


When you get a homogeneous mixture, pour in 140 grams of sifted premium wheat flour. All that remains is to mix it in to make a homogeneous dough.


The consistency of this dough is reminiscent of muffin dough (which, in fact, it is). It holds its shape perfectly and does not spread - like thick sour cream.



Spread the dough along the diameter of the drawn circle (you can not reach the edge a little, since the dough will spread a little during the baking process). If you don't have a spatula, spread with a spoon. Try to keep the height of the workpiece the same - then the cake layers will look prettier in the finished cake.


Bake the cakes one by one at 200 degrees for about 8-9 minutes each. In general, different sources write different temperatures (up to 230 degrees), but personally it seems to me that 200 degrees is ideal.


We cut the still warm cakes with a knife along the lines that we previously drew with a pencil. There is a small nuance here: if you want the cake layers to peek out from the soufflé (on the side) in the finished Bird’s Milk cake, cut exactly along the lines. If you prefer that they are not visible (only the snow-white soufflé on the side), cut 1 centimeter less lines. I think there is no need to advise where to put the trimmings - there are many who want to eat them instantly. Let the cakes cool completely (this will happen very quickly, since the cakes are thin).


Next we move on to preparing the soufflé for the cake. To do this, we will first make butter cream with condensed milk, which we will then add to the protein-sugar base. To do this, put 200 grams of soft butter in a small bowl (we also take it out of the refrigerator in advance) and pour 100 grams of condensed milk into it.


Beat everything with a mixer at high speed until you get a completely homogeneous, smooth, fluffy and shiny cream. Beating for 4-5 minutes is enough - let it wait its turn on the table.


We remember that we soaked agar-agar. Place the saucepan over medium heat and, stirring occasionally, let the liquid boil.


Now add all 460 grams of sugar at once - only when the agar-agar has completely dissolved, otherwise the soufflé may not harden. It may seem that there is too little liquid in relation to sugar, but this is not so - everything will dissolve perfectly.


We wait for the sugar to completely dissolve, let the mixture boil, stirring constantly. Now it’s important not to miscalculate and cook the right sugar syrup. To do this, you can use a food thermometer and cook the syrup until its temperature reaches 110 degrees. I don’t have such a device, so I learned to determine readiness by eye. On a fire slightly below average, I cook the syrup for 8-9 minutes after it boils (already with sugar).



A test for readiness can be a thin thread that trails behind the spoon when you lift it from the syrup. Or a soft ball: place a drop of hot syrup in a bowl of ice water. If the syrup can be rolled into a soft ball that holds its shape well, the syrup is ready. Remove the saucepan from the heat and let the syrup cool for 3-4 minutes (you want its temperature to drop to 80 degrees, but not lower (the syrup will begin to thicken very quickly).



We begin to beat them at low speed, and when the whites become cloudy and a light foam forms (after about 30 seconds), pour in a teaspoon of lemon juice (or add 0.5 teaspoon of citric acid). Without stopping whipping, gradually increase the speed of the mixer to maximum and achieve the fluffiness of the whites. The mass should hold its shape well and not move (as for meringue).



Gradually you will see how the mass will become very dense and increase in volume. In consistency, it resembles the base for homemade marshmallows - just as thick and stable.


Without stopping the mixer (I stop it only to have time to take a photo), we gradually add the buttercream into the protein base. You just need to mix it quickly and at the lowest speed.


As soon as you see that all the cream has been incorporated, immediately stop whipping. The fact is that the soufflé will continue to thicken and it will be difficult to put it in the mold. In this case, the mass lazily flows from the rim like a wide ribbon.


It turns out a very decent amount of delicious creamy protein base for the Bird's Milk cake. We work quickly, as it will begin to cool rapidly (agar stabilizes already at 40 degrees).


Fill the cake with half of the souffle mixture. If you beat it, you will not pour it in, but spoon it out with a spoon due to its thickness.



Fill the cake with the second half of the souffle mixture. At the end it will begin to thicken and may not lie quite evenly.


To do this, quickly rotate the mold with both hands without lifting it from the table. The soufflé is leveled under its own weight. Place the cake pan in the refrigerator so that the top of the soufflé sets and is not sticky. My cake spent about half an hour in the cold - the soufflé had time to set so that it could be covered with chocolate glaze. If you are not in a hurry, let the workpiece cool thoroughly (a couple of hours is enough).

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe features both a simple list of ingredients and an easy way to prepare it at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

  • Whites from 4 eggs;
  • Gelatin – 2 tsp;
  • Powdered sugar - to taste (on average 1 tbsp for each egg);
  • Chocolate – 2 standard bars without additives;
  • Butter - half a pack.
  • Soak gelatin in water to swell.
  • Prepare the glaze by melting the chocolate and butter.
  • Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
  • Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
  • Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

  • Flour – 7 tbsp. l.;
  • Chicken eggs – 2 pcs.;
  • Vanillin - optional.
  • Whites from 2 eggs;
  • Butter – one package;
  • Condensed milk - half a can;
  • Gelatin – 4 tsp;
  • Citric acid – half 1 tsp;
  • Vanillin - optional;
  • Granulated sugar – 1 cup and a half;
  • Water – 150 ml.
  • Butter – half a pack;
  • Chocolate – 2 bars.

  1. Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.
  2. Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.
  3. Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).
  4. Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.
  5. Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.
  6. When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

  • Cottage cheese (not grained) – 100 gr.;
  • Cream – 100 ml;
  • Condensed milk – 150 gr.;
  • Cow's milk – 70 ml;
  • Edible gelatin – 15 g;
  • Cocoa powder – 20 gr.
  • Chocolate – 100 gr.;
  • High fat cream – 30 ml.
  1. Pour gelatin over cold milk to swell.
  2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
  3. Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
  4. Distribute the whipped mass into the mold and put it in the refrigerator.
  5. Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
  6. Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

  • Butter - half a pack;
  • Granulated sugar – 190-200 gr.;
  • Chicken eggs – 3 pcs.;
  • Wheat flour – 200 gr.;
  • Cocoa powder – 20 g;
  • Vanillin - optional;
  • Baking soda - half 1 tsp.
  • Butter – 1 package and a half;
  • Granulated sugar – 180-200 gr.;
  • Semolina – 4-6 tbsp. l.;
  • Cow's milk – 400-500 ml;
  • Vanillin - optional.
  • Cow's milk – 50 ml;
  • Cocoa powder – 40-50 g;
  • Granulated sugar - half a glass;
  • Butter – 10 gr.
  1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
  2. When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
  3. Bake the cake in the oven at 200⁰C.
  4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
  5. Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
  6. Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
  7. Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

  • Chocolate – 1 standard bar;
  • Butter – 1/2 pack;
  • Eggs (whites only) – 4 pcs.;
  • Gelatin – 15 g;
  • Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).
  1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
  2. Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
  3. Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

Dessert lovers will love the recipe for turtle cake with condensed milk. take note.

A delicious recipe for Snickers cake with meringue, read all the preparation details here.

How to cook “Smetannik” cake in a slow cooker, recipes with step-by-step photos and recommendations here.

If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that the soufflé with it hardens much faster than the soufflé with gelatin, so, having prepared such a soufflé, it will need to be very quickly transferred to the mold.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.