Bird's Milk
Baking and Desserts • European
Description
Bird's Milk
Ingredients
- Butter 10 oz
- Sugar 10 oz
- Chicken Egg 3 pieces
- Wheat Flour 5 oz
- Water 5 fl oz
- Condensed Milk 5 oz
- Agar-Agar 0 oz
- Chocolate 5 oz
- Cream 5 fl oz
- Egg white 5 oz
- Vanilla Pod 1 piece
- Lemon ½ pieces
Step-by-Step Guide
Step 1
Soak the agar-agar in a small amount of cold water for a couple of hours.
Step 2
For the cake base, beat 100 g of warm butter and 100 g of sugar well, then gradually add the eggs one at a time, followed by the flour at the end. Spread the batter in a thin layer on a baking tray lined with parchment paper or a silicone mat. It's best to outline the shape of the cake — rectangular or round — on the paper with a pencil in advance, and then pour the batter within those boundaries. Bake for 10 minutes at 390°F.
Step 3
For the soufflé, whip 150 g of warm butter and sweetened condensed milk, adding the seeds from a vanilla pod.
Step 4
Prepare the agar-agar syrup: add 220 g of sugar to water, bring to a boil, then pour in the water with agar-agar, bring it back to a boil while stirring, and continue boiling for a couple more minutes — the syrup temperature needs to reach 110 degrees.
Step 5
In a separate mixer, beat the egg whites and gradually pour in the hot agar-agar syrup in a thin stream. Then, also in a thin stream, add the lemon juice squeezed from half a lemon. Whip the egg whites until fluffy, then gradually incorporate the mixture of butter and sweetened condensed milk, mixing until a smooth consistency is achieved.
Step 6
To make the glaze, bring heavy cream to a boil, pour it over dark chocolate, and stir until the glaze is dark and smooth.
Step 7
Place the cake layer in a cake pan, spread the soufflé on top, then drizzle with glaze. Refrigerate the cake for three to four hours to allow the soufflé to set.
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