Homemade Bird's Milk Cake
Baking and Desserts • European
Description
Homemade Bird's Milk Cake
Ingredients
- Chicken Egg 14 pieces
- Gelatin 0 oz
- Wheat Flour 1 glass
- Vanillin 0 oz
- Milk 10 fl oz
- Sugar 3½ glasses
- Butter 10 oz
- Cocoa Powder 3 spoons
Step-by-Step Guide
Step 1
For the batter, beat 4 eggs with 1 cup of sugar, add 1 cup of flour, and mix well. Bake at 320°F for 30 minutes.
Step 2
For the cream, dissolve the gelatin in 150 grams of warm water and let it sit for 30 minutes.
Step 3
Take 10 eggs. Separate the yolks from the whites.
Step 4
Chill the egg whites.
Step 5
Beat the egg yolks with 1 cup of sugar, add 250 ml of milk, mix well, then add 1 tablespoon of flour and mix again.
Step 6
In a double boiler, bring the mixture with the egg yolks to a simmer.
Step 7
Allow the mixture to cool, then add 300 grams of softened butter and vanilla.
Step 8
Whisk the cream with a whisk.
Step 9
Warm the gelatin, strain it, and let it cool slightly.
Step 10
Whisk the egg whites. Bring 1 cup of sugar and half a cup of water to a boil over heat, then simmer the syrup on low heat for 5-7 minutes.
Step 11
Quickly pour the hot syrup into the whipped egg whites and continue beating until stiff peaks form. Then, gently fold in the gelatin and mix thoroughly.
Step 12
Combine the yolk cream with the egg white mixture.
Step 13
Divide the baked sponge cake into two equal halves.
Step 14
Spread cream on one layer of the sponge cake and cover it with the second layer.
Step 15
Cover the top and sides of the cake with chocolate glaze and sprinkle with chopped nuts.
Step 16
To make the glaze, combine 3 tablespoons of cocoa powder, 3 tablespoons of sugar, 3 tablespoons of milk, and 50 grams of butter. Bring to a boil and then let cool.
Step 17
Place the finished cake in the refrigerator for 12 hours.
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