Bird's Milk Dessert
An airy and delicate pastry. The process will require effort, but the result will impress you! It is important to remember: agar cannot be replaced. It can be purchased in regular supermarkets or specialized confectionery shops, where it is usually of higher quality.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 4 / 5
Ingredients
for 8 servings
- eggs 2
- sugar 30 g
- baking powder 1 tsp
- flour 70-100 g
- butter 150 g
- condensed milk 100 g
- agar 7 g
- water 150 ml
- sugar 450 g
- egg white 2
- 1/4 tsp salt
- cocoa powder 3 tbsp
- milk 5 tbsp
- sugar 3 tbsp
- butter 30 g
Instructions
Step 1 of 16
Soak the agar in water for 10 minutes.
Preparing the sponge cake
Step 2 of 16
Beat the eggs together with sugar.
Step 3 of 16
Stir in the flour and baking powder. Mix gently.
Step 4 of 16
Line a baking pan (a 20×20 cm pan was used in the original) with parchment paper and transfer the batter into it.
Step 5 of 16
Place in an oven preheated to 180 degrees for 10–15 minutes.
Preparing the soufflé
Step 6 of 16
Beat the condensed milk with butter.
Step 7 of 16
Place the agar over heat and bring it to a boil.
Step 8 of 16
Stir in the sugar.
Step 9 of 16
Cook for approximately 10–15 minutes until a thread begins to form when lifting the whisk.
Step 10 of 16
Beat the egg whites with salt.
Step 11 of 16
Gradually pour in the hot syrup in a thin stream and beat thoroughly until the mixture increases in volume.
Step 12 of 16
Add the butter and condensed milk mixture. Mix with a whisk or spatula (the main thing is not to use a mixer).
Step 13 of 16
Spread the soufflé over the cake layer. Place in the refrigerator for 3–4 hours (it is permissible to leave it at room temperature, as agar sets perfectly).
Preparing the glaze
Step 14 of 16
Combine sugar, milk, butter and cocoa.
Step 15 of 16
Bring the mixture to a boil, remove from heat and let it cool.
Step 16 of 16
Cover the soufflé with a layer of glaze. Leave in the refrigerator for 2–3 hours.