Bird's Milk
Baking and Desserts • European
Description
Recipe taken from the magazine 'Cakes and Pies. As well as the best recipes for muffins, rolls, pastries, and cookies.'
Ingredients
- Wheat Flour 5 oz
- Baking Powder 1 teaspoon
- Sugar 20 oz
- Butter 5 oz
- Whole egg 6 pieces
- Powdered Sugar to taste
- Egg white 6 pieces
- Agar-Agar 0 oz
- Water 5 fl oz
- Mascarpone Cheese Unagrande 20 oz
- Meyer Lemon Juice ½ teaspoon
- Salt a pinch
- Chocolate 5 oz
Step-by-Step Guide
Step 1
Soak agar-agar in cold water and let it sit for 3 hours.
Step 2
Sift the flour with the baking powder.
Step 3
Beat the butter (100 g) with the sugar (100 g). While beating, add the egg yolks one at a time.
Step 4
Add the flour and quickly knead the dough. Divide it in half.
Step 5
Bake 2 round layers in the oven at 410°F for 5–7 minutes.
Step 6
Trim the layers to fit a 26 cm diameter mold.
Step 7
Line the mold with parchment paper, grease the sides with butter, and sprinkle with powdered sugar.
Step 8
Place 1 layer in the mold.
Step 9
Put agar-agar over medium heat. Stir and heat until dissolved.
Step 10
Add the sugar (400 g) and stir until dissolved. After boiling, add the lemon juice.
Step 11
Cook the syrup until it reduces to 1/5 of its original volume.
Step 12
Beat the egg whites with salt until peaks form.
Step 13
While beating, gradually pour in the hot syrup, mixing in the mascarpone. Mix for 2 minutes.
Step 14
Pour half of the cream over the layer in the mold.
Step 15
Cover with the second layer and pour the remaining cream on top.
Step 16
Place the cake in the refrigerator for 30 minutes.
Step 17
Melt the chocolate and butter (30 g) in a water bath.
Step 18
Pour the glaze over the cake, smooth it out, and refrigerate.
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