Bird's Milk Dessert

Baking the sponge cake

Step 1 of 23

Beat the eggs together with the sugar.

Step 2 of 23

Stir in the flour and gently mix the mixture.

Step 3 of 23

Prepare a baking pan (26 cm diameter is used) by lining it with parchment paper or greasing it with butter. Pour the batter into the pan and place it in an oven preheated to 180 degrees. Bake for 25–30 minutes, checking for doneness with a toothpick.

Step 4 of 23

Pour 150 ml of cold boiled water over the gelatin and leave it for the time specified on the package.

Step 5 of 23

Heat the gelatin until completely dissolved, then let it cool slightly.

Soufflé Preparation

Step 6 of 23

Separate the egg whites and yolks. Rub the yolks with 150 g of sugar.

Step 7 of 23

Pour in the milk and mix.

Step 8 of 23

Add the flour.

Step 9 of 23

Mix.

Step 10 of 23

Place the mixture in a water bath.

Step 11 of 23

Heat until thickened, then let it cool.

Step 12 of 23

Add softened butter to the cooled mixture and beat.

Step 13 of 23

Beat the egg whites with a pinch of salt until foamy.

Step 14 of 23

Add the remaining 150 g of sugar and beat again.

Step 15 of 23

Combine the egg white mixture with the egg yolk mixture.

Step 16 of 23

Mix.

Step 17 of 23

Add the gelatin and mix.

Step 18 of 23

Cut the finished sponge cake lengthwise into two parts. Leave the bottom layer in the baking pan.

Step 19 of 23

Spread the soufflé on top and smooth it out.

Step 20 of 23

Cover the soufflé with the second cake layer and place the cake in the refrigerator for 6–8 hours.

Step 21 of 23

If desired, cover the cake with melted chocolate (melt 250 g of chocolate in a water bath and pour it over the dessert).

Step 22 of 23

Decorate to taste.

Step 23 of 23

Decoration with fondant is also possible. I have explained how to do this on the forum: Sugar fondant from marshmallows, Fondant roses, Fondant roses. Second option.