"Bird's Milk" with Almond Flour
Baking and Desserts • Russian
Description
This recipe was shared with us by Emily Johnson, the head pastry chef of a popular American restaurant.
Ingredients
- Butter 15 oz
- Sugar 25 oz
- Almond 5 oz
- Wheat Flour 5 oz
- Chicken Egg 1 piece
- Egg white 5 oz
- Agar-Agar 0 oz
- Water 10 fl oz
- Condensed Milk 5 oz
- Chocolate 5 oz
Step-by-Step Guide
Step 1
Combine the wheat flour and almond flour, 75 g of sugar, 130 g of butter, and an egg. Mix until smooth, then refrigerate for 1 hour.
Step 2
Roll out the dough, place it in the mold, and bake for 10 minutes at 345°F, then let it cool.
Step 3
Bring agar-agar and water to a boil, add sugar, and simmer until it reaches 225°F.
Step 4
At the same time, whip the egg whites and slowly pour in the syrup while continuing to whisk (the egg whites should be firm and white at the moment the syrup is added). Keep whipping. Once the mixture cools down, add room temperature butter and sweetened condensed milk.
Step 5
Pour the soufflé over the cake layer and chill in the refrigerator for 3–4 hours.
Step 6
Coat the set cake with melted chocolate.
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