The “Bird's Milk” cake turns out to be incredibly tender, airy, and light if you bake it according to the classic recipe according to GOST, following the correct technology. In fact, it is not at all difficult, as it often seems to many novice confectioners. Anyone can prepare a delicious delicacy at home. The main thing is to follow what is suggested step by step recipe with photos and observe all proportions of ingredients. And remember: the correct version of this cake, the taste of which is familiar to many from childhood, is made with agar-agar, and not with gelatin or semolina.

Cooking time – 3 hours.

Number of servings – 12.

Ingredients

To prepare a real Bird's Milk cake you need:

• flour – 150 g;
• raw yolk – 6 pcs.;
• sugar – 100 g;
• butter – 100 g;
• baking powder – 1 tsp;
• vanilla sugar – 20 g.

This is necessary for baking cakes. To make a layer of soufflé, you need:

• condensed milk – 50 ml;
• egg whites– 6 pcs.;
• citric acid – 1 pinch;
• butter – 100 g;
• agar-agar – 8 g;
• water – 150 ml;
• sugar – 300 g.

On a note! To prepare the glaze you will need 80 ml of heavy cream and 80 g of dark chocolate.

How to bake a classic Bird's Milk cake according to GOST

You can actually bake the classic “Bird's Milk” cake according to GOST without any problems.

1. Separate the whites from the yolks. Cover the whites with cling film and place them in a cool place for a while.

1. Start baking the crust. Place butter in a mixing bowl. Cover it with granulated sugar. At the same stage, sift the flour. Mix it with baking powder.

1. Beat butter and sugar with a mixer. Without stopping beating, add raw yolks to the mixture.

On a note! It is better to add the yolks one at a time, rather than all at once.

1. Add flour and baking powder to butter mixture. Beat with a mixer at medium speed. Don't beat for too long. The dough will be liquid and viscous.

1. Place cling film on the table. Place the dough on it. Wrap the mass in plastic.

1. Spread baking parchment on the work surface. You can immediately outline the diameter of the future cake.

1. Roll out the crust dough directly onto the parchment. Remove the film.

1. Place in an oven preheated to 200 degrees for 12 minutes.

1. Trim the cake to the diameter of the pan. Cool it down. Place on the bottom of the mold.

Note! For convenience, it is worth installing a side tape in the mold.

1. Beat room temperature butter until fluffy.

1. Add condensed milk to it. Lightly mix the mixture with a mixer.

1. Add citric acid to the whites. Beat the mixture into a strong foam.

1. Boil the syrup. Mix water, agar-agar and sugar. Wait until it boils.

1. Pour the syrup into the whites in a thin stream. Add a mixture of condensed milk and butter. Everything is whipped very quickly so that the agar-agar does not have time to stabilize. The mass is poured onto the cake into the mold. Usually the cake “sets” within 30 minutes.

1. Make the glaze. Break the chocolate. Heat the cream. Pour dark chocolate over them. Mix everything until smooth.

1. Drizzle the resulting glaze over our cake. After 20-30 minutes it will harden.

All that remains is to remove the form and border tape. You can decorate the “Bird's Milk” cake according to GOST at your own discretion, but it is extremely good and only with icing. It turns out tender, tasty, beautiful!

Hello, my dear girls and boys!

The long-awaited X-hour has come. Today I’ll tell you how I made Bird’s Milk cake at home. True, it was a long time ago, but I hope I remember all the nuances.

The recipe is actually very simple and quick.

If you have ever made marshmallows, then you will understand that the essence here is the same, only with the addition of sponge cake and chocolate glaze.

And since you've been waiting for this recipe for so long, let's get started right away.

Let me just say that Bird's Milk was and remains my favorite cake. Although, after the collapse of the Soviet Union, it seems that I did not try to try store-bought Bird's milk and waited a long time for agar-agar to appear on the public market in order to prepare it myself. A few years ago my dream came true! According to this recipe, the cake turns out exactly like the GOST bird's milk of our esteemed grandfather Guralnik.

Bird's milk recipe at home

For the cakes:

• butter, softened - 100 gr.
• sugar - 100 gr.
• vanilla sugar - 10 gr.
• eggs, room temperature - 2 pcs.
• flour - 150 gr.
• baking powder - 1 tsp.

For the soufflé:

• butter, softened - 150 gr.
• condensed milk - 70 gr.
• egg whites, room temperature - 200 gr. (≈6 pcs.)
• citric acid or salt - 1 pinch
• sugar - 400 gr.
• water - 140 gr.
• agar-agar - 8 gr.
• lemon juice - a few drops

For chocolate glaze:

• dark chocolate – 75 g
• butter - 50 gr.

* for a mold with a diameter of 26 cm

First of all, let's prepare the cakes

They are prepared in a similar way to cake dough.

1. Preheat the oven to 210ºC.
2. Using a mixer, beat the butter, sugar and vanilla sugar until fluffy.
3. Continuing to beat, add eggs one at a time until a homogeneous mass is formed.
4. Mix the flour with baking powder and pour into the butter mixture, stir briefly with a spatula until the components combine. The dough turns out thick and sticky.
5. Divide the dough into 2 equal parts and place on 2 sheets of cling film, wrap and form 2 balls directly in the film.
6. Then, on 2 sheets of parchment, outline with a pencil the form in which we will prepare the cake in order to bake cakes corresponding to the size of the form.
7. We transfer the dough to the center of the circle so that it is between the parchment and the film.
8. Using a rolling pin, roll out the dough into a circle of the required size on top of the film and adjust it with your hands to fit the drawn rim.
9. Remove the film, transfer the cake to a baking sheet and bake for 6-7 minutes, until lightly browned.
10. While the first cake is baking, prepare the second one and bake it too.
    

    I suggest trimming the uneven edges of the sponge cake and making them slightly smaller than the size of the mold, so that in the finished cake the dough does not “peek out” from behind the soufflé.

While the cakes are cooling, let's start the soufflé.

1. In a deep saucepan, pour agar-agar with cold water (140 g) and leave to swell for several hours.
2. Line a detachable baking pan with a sheet of parchment (so that later it is convenient to drag the cake onto a plate), grease the sides with butter and sprinkle with powdered sugar, shake off the remaining powder.
3. Place one cake layer on the bottom of the pan and set aside. We keep the second one ready.
4. Beat the soft butter with a mixer until it becomes fluffy and white (10 minutes).
5. Continuing to beat, add condensed milk, adding 1 spoon at a time and thoroughly working with the mixer after each serving.
6. Place the whites in a planetary or stand mixer, add a pinch of citric acid or salt and start beating at medium speed.
7. Immediately after starting to beat the whites, put the saucepan with agar-agar on moderate heat and, with constant stirring, bring the mixture with a spoon until the agar-agar is completely dissolved.
8. Increase the speed of the mixer with the whites to maximum.
   

   Here everything needs to be done quickly while the egg whites are being beaten, because the syrup and meringue must be ready at the same time.
   If the whites whip into a stable meringue before the syrup is cooked, reduce the mixer speed to medium speed.

9. Add sugar to a saucepan with agar-agar and, stirring gently, bring to a boil: as soon as the sugar dissolves and before the syrup boils, take a glass of water and use a brush to wash off the sugar crystals from the walls of the saucepan.
10. After boiling, stop stirring and bring the syrup to 108−110ºС. Before the syrup reaches the desired temperature, add a few drops of lemon juice.
11. Without ceasing to beat the whites at medium speed, immediately pour the syrup in a thin stream between the whisk and the mixer bowl.
12. Beat for 1-2 minutes and when the soufflé has significantly increased in volume, add an emulsion of butter and condensed milk, adding one spoon at a time.
    

    You can’t sit here too long, because as soon as the soufflé cools to a temperature of 40ºC, the agar-agar will harden.

13. After introducing the oil emulsion, the soufflé will become more liquid. Beat for another 1-2 minutes at medium speed.
14. Immediately pour half of the soufflé into the prepared pan, place the second cake layer on top and pour in the other half of the soufflé.
15. Place the cake in the refrigerator for half an hour to allow the soufflé to set.

Let's do the glaze ourselves

1. In a small saucepan over low heat, melt the chopped chocolate and butter while constantly stirring with a spatula.
2. Immediately pour the resulting glaze into Bird's milk and spread it with a spatula over the entire surface.
3. Return the cake to the refrigerator for a maximum of another 30 minutes to allow the glaze to set slightly.
4. Very slowly and carefully (otherwise the soufflé may crack), we move the sides of the mold apart, remove and put the cake back in the refrigerator until it is completely fixed. 30 minutes will be enough.
5. I made the inscription with melted white chocolate.

So, thanks to your efforts, another iconic Soviet cake, Bird's Milk, appeared on our blog.

The recipe is complicated only at first glance. And this is because of the many nuances with preparing the soufflé. In fact, everything is done very quickly.

Feel free to ask any questions in the comments. We'll decide together.

I kiss everyone.

Good luck, love and patience.

Some memories from childhood can be carried throughout life. Delicate airy soufflé, thin cake and delicious chocolate glaze - this is how most of us remember the Bird's Milk cake. According to GOST of the USSR, it can still be prepared today according to the recipe presented below. The article offers other options for preparing this beloved airy dessert.

A little history

"Bird's Milk" is the first cake in the USSR, for which a patent for an invention was issued in the 80s of the 20th century. The history of the cake began back in 1968, when the Rot-Front confectionery factory produced candies of the same name. However, the cake itself was created only 10 years later, and before that time the pastry chef of the Moscow restaurant "Prague" was only hatching the idea of ​​recreating a tender and fluffy soufflé in a traditional dessert.

For several years, the restaurant's pastry team worked on the cooking technology. AND perfect recipe was found. It turned out that to prepare the cake you do not need gelatin, but agar-agar, condensed milk, protein mass and butter. An important condition is to maintain the cooking temperature, because agar-agar must be heated at 117 degrees, no higher and no lower.

This is how the dessert “Bird's Milk”, beloved by many Russians, appeared - a cake according to GOST, which for a long time there was a real shortage. Vladimir Guralnik decided not to keep the recipe a secret, so soon the cake began to be prepared in almost every confectionery factory. This same recipe can be reproduced at home.

Secrets of making a delicious cake

The recipe for the Bird's Milk cake in the USSR included sugar molasses, which is not used at home. Therefore, when preparing dessert at home, you must adhere to certain recommendations to achieve the desired consistency and taste of the soufflé:

1. Agar-sugar syrup is boiled at home to a temperature of 110 degrees. When the temperature rises to 118 degrees, the syrup begins to crystallize, resulting in a soufflé with grains.
2. It is important not to overheat the syrup during the preparation process, since at a temperature of 120 degrees it loses its gelling ability.
3. Agar-agar, unlike gelatin, hardens at 40 degrees, so proteins brewed with syrup are combined with condensed milk and butter immediately, without waiting for cooling.

If you follow the technology, even at home you can easily prepare a delicious Bird's Milk cake. The calorie content of the dessert is 392 kcal per 100 grams. The weight of the entire cake according to GOST is 1.6 kg.

Cake recipe according to GOST

Prepared according to a traditional recipe, the cake consists of two layers of cake dough, layered with a delicious tender soufflé. For this structure, hot agar-agar is introduced into the whites whipped into a fluffy foam, thanks to which the mass doubles and becomes airy.

Bird's Milk cake can be prepared at home according to the original, patented recipe. The technology for its preparation is not secret information. To understand how to make Bird's Milk cake with agar-agar, you need to read the step-by-step instructions:

1. Baking cake layers from cupcake dough.
2. Soufflé preparation.
3. Assembly.
4. Cake decoration.

Step 1. Recipe for cake layers according to GOST

There are often cake recipes with sponge, shortbread or chocolate cake layers. However original recipe The “Bird's Milk” cake, according to GOST, involves preparing cake layers from cake dough. It is prepared in the following sequence:

1. Using a mixer, butter and sugar (100 g each) are ground until white. Gradually introduce 2 eggs. As a result, the sugar should dissolve completely.
2. Flour (140 g) is sifted into the whipped mass and the dough is kneaded.
3. The dough is spread on parchment, in two pre-defined circles.
4. The baking sheet with parchment goes into the oven for 10 minutes (230 degrees).
5. The cooled cakes are removed from the parchment, the excess dough is trimmed off.
6. “Bird's milk” (cake according to GOST) is prepared in a springform pan, on the bottom of which one of the cake layers is placed.

After the cakes are ready, you can start preparing the soufflé.

Step 2. Preparing the soufflé

The airy structure and taste of the dessert largely depend on the correct preparation of the soufflé. The recipe for Bird's Milk cake according to GOST assumes the following sequence of preparing the soufflé:

1. First of all, you need to soak the agar (4 g) in water (140 ml) for a couple of hours.
2. In another bowl, beat butter (180 g) and condensed milk (100 ml).
3. The soaked agar is brought to a boil, sugar (460 g) is added and cooked over medium heat until completely dissolved. Next, you need to wait until white foam appears on the surface and remove from heat. The syrup can be considered ready when a “thread” stretches behind the spatula.
4. Whip two whites into foam with citric acid (1/2 teaspoon). Then agar-sugar syrup is introduced into them in a thin stream.
5. Lastly, the condensed butter cream is added at low mixer speed.

"Bird's milk" is a cake according to GOST based on agar-agar. However, in other recipes it is successfully replaced with gelatin.

Step 3. Assembling the cake

A springform pan is used to assemble the cake. The Bird's Milk cake is assembled at home and in production in the following sequence:

1. Place the first cake layer on the bottom of the mold and pour in half the soufflé.
2. Place the second cake layer on top of the soufflé.
3. Pour the remaining soufflé onto it.
4. The cake is placed in the refrigerator for 4 hours.

Agar-agar hardens very quickly, so this time will be quite enough.

Step 4. How to decorate the Bird's Milk cake?

Icing is traditionally used to decorate the cake. “Bird's milk” is a cake, according to GOST, covered with chocolate (75 g) and butter (45 g) glaze. To do this, the ingredients are melted in a water bath and poured on top of the cake without removing it from the springform pan. After this, the dessert is sent to the refrigerator for 3 hours.

To remove the finished cake, you need to carefully run a knife along the edge of the mold.

How to make Bird's Milk cake with gelatin?

The absence of agar-agar in the house is not yet a reason to refuse your favorite dessert. The Bird's Milk cake with gelatin tastes no worse than the original.

Step-by-step preparation consists of the following sequence of actions:

1. First of all, you need to pour gelatin (30 g) with cold water (150 ml).
2. Prepare a sponge cake by beating eggs (4 pcs.) with sugar (150 g). When the mass increases in volume, add flour (150 g) to it.
3. Line the bottom of a springform pan (26 cm) with baking parchment.
4. Place the dough in the mold and place in a cold oven, then set the heating temperature to 175 degrees. The biscuit will bake in the oven for 30 minutes.
5. To prepare the soufflé, separate the whites of 10 eggs from the yolks, after which they will need to be ground with sugar (150 g), milk (200 ml) and flour (25 g). Next, the mixture should be placed in a water bath. Heat with constant stirring until the mass begins to thicken, then remove the saucepan from the heat and cool. Add butter to the sweet yolk mass and beat with a mixer.
6. Heat the swollen gelatin in a water bath.
7. Beat the whites with sugar (150 g) into a fluffy foam, add chilled gelatin.
8. Combine the egg white and yolk mixture. Place the resulting soufflé in the refrigerator for half an hour so that it acquires a thicker consistency.
9. When assembling the cake, the sponge cake is cut lengthwise into 2 parts. The first thin cake remains in the mold, then the soufflé is laid out, which is covered with the remaining sponge cake on top.
10. After 8 hours, the soufflé will harden well, and you can start decorating the cake. To do this, melt a chocolate bar in a water bath and pour it on top of the cake directly in a springform pan.

Cake "Bird's milk" with brownie

Another option delicious cake"Bird's Milk" consists of a delicate soufflé and chocolate brownie cakes as a base. Otherwise, the recipe and taste of the dessert are very similar to the original. In this version, Bird's Milk cake is prepared with gelatin instead of traditional agar-agar.

The step-by-step preparation of the dessert is as follows:

1. First of all, cakes are prepared from butter (180 g), ground with sugar (270 g) and eggs (3 pcs.).
2. Dry ingredients are sifted into the sweet buttery mass: flour (160 g), salt, vanilla (1.5 teaspoons) and cocoa (100 g).
3. The chocolate cake is baked for half an hour in an oven preheated to 180 degrees.
4. In the meantime, you need to prepare the soufflé. To do this, gelatin (25 g) is soaked in 75 ml of cold water with sugar (100 g) for 40 minutes.
5. In a separate bowl, beat condensed milk (150 ml) with butter (120 g).
6. The whites are whipped to peaks.
7. The gelatinous mass is heated in a water bath.
8. With the mixer running continuously, dissolved gelatin is added to the whipped whites.
9. After 7 minutes, when the mass has cooled, add condensed milk cream with butter.
10. When assembling, the cake is cut into 2 parts. The bottom cake is placed on the bottom of the springform pan and half of the soufflé is poured onto it. After this, the form is sent to the freezer for 20 minutes. After a while, the second cake layer and the remains of the souffle are laid out on the soufflé.
11. The top of the cake is decorated with chocolate icing based on butter (45 g) and chocolate (70 g).

The history of the Bird's Milk cake originates in Poland. It was there that in 1936 they produced candies with a semi-airy filling, which were made according to the marshmallow recipe, only without adding eggs. Later these candies became popular throughout Eastern Europe. Having visited Czechoslovakia in 1967 and tasted these sweets, the USSR Minister of Food Industry was greatly impressed by their taste. Upon arrival in the USSR, he immediately gathered representatives of all major confectionery factories in Moscow Soviet Union and gave them the task of reproducing these candies according to the sample he had brought.

These sweets were best reproduced by the Vladivostok confectionery factory under the leadership of technologist Anna Chulkova, who subsequently received the main order for the production of these sweets, the production volume reached 35 tons per month. A distinctive feature of the sweets produced by the Vladivostok confectionery factory was the use of the ingredient agar-agar, obtained from seaside algae, in the recipe. It was this ingredient that gave these sweets their most delicate consistency. These sweets were called "Bird's Milk".

The history of the name "Bird's Milk" is associated with ancient myths and legends, according to which birds of paradise fed their chicks with incredibly tasty bird's milk. At a time when people believed in legends, girls sent unwanted suitors into the desert in search of bird's milk, but those, exhausted by the search for a non-existent product, died from fatigue and thirst. It is known that bird's milk does not exist, but the idea of ​​it as something incredibly tasty formed the basis for the name of the Bird's Milk candies. The candies have an airy and delicate texture and amazing taste, which is why they are called “Bird's milk”, in honor of the fabulous and unattainable ingredient that people have been looking for for so long.

After the successful production of candies, the history of the Bird's Milk cake took a new turn in 1955 in the Moscow restaurant Praga, named after the tenth anniversary of the liberation of Prague, when 16-year-old Vladimir Mikhailovich Guralnik came to work there. It was he who, a little later, in 1974, came up with the recipe for this cake.

The idea of ​​​​making a cake appeared after Vladimir Mikhailovich Guralnik tried Bird's Milk candies, which he really liked. Then he and his team began working on the cake recipe. The process took more than 6 months. Vladimir Mikhailovich wanted the bottom of the cake to be made from an unusual dough, as a result of which a semi-finished pastry product was created. In the process of searching for the ideal recipe, I had to boil the filling for a long time, because the melting point of agar-agar is about 120 degrees Celsius, as a result, the optimal temperature was found - 117 degrees Celsius. In the process of searching for the perfect recipe for the Bird's Milk cake, the chefs from Guralnik's team added and removed ingredients, tasted them, and noted the best options. After six months, the perfect recipe turned out. To decorate the cake, a simple and correct solution was found - pour chocolate over the entire cake and decorate it with a bird. But the story of the Bird's Milk cake does not end there.

Producing 50 cakes a day, the Prague restaurant workshop simply could not cope with the growing demand. Then the capacity was increased to 500 pieces, but this was not enough. Thanks to this success, Mosrestorantrest spread the cake recipe throughout the USSR. In addition to the surprisingly delicate taste, this cake has another important advantage - it can be stored for up to 4 days at room temperature. This useful property simplified its delivery, storage and sale.

The Bird's Milk cake became incredibly popular in the USSR; every housewife tried to reproduce this amazing confectionery product in her kitchen, but not everyone succeeded. In 1980, Vladimir Mikhailovich Guralnik received a patent for its production, which became the first patent for a cake during the entire existence of the USSR. True, only the name of the cake remained assigned to the author, and its recipe became a national treasure.

The history of this cake continues to this day - now it is no less popular than before, it can be found in any store in various options execution.

The well-known dessert called “Bird's Milk” was invented in the USSR, and the recipe was even patented. There were queues for this cake.

Nowadays it is no longer in short supply, you can find it in almost every store, but, of course, it will be much tastier to cook it yourself and please your loved ones with this delicate delicacy.

A simple version of "Bird's milk"

This recipe features both a simple list of ingredients and the easy way cooking at home, so even inexperienced housewives can make it a reality. And most importantly, it won’t take much time.

Cooking steps:

1. Soak gelatin in water to swell.
2. Prepare the glaze by melting the chocolate and butter.
3. Prepare any form for soufflé, the main thing is that it has sides. Cover its bottom with special paper, lay out half of the chocolate mass and put it in the refrigerator to harden.
4. Meanwhile, dissolve the swollen gelatin using a water bath and slowly pour it into the egg whites, strongly beaten with powdered sugar, while continuing to beat.
5. Smooth the whipped soufflé over the already frozen glaze and pour the remaining chocolate over this mixture. Place the mold in the refrigerator again for at least half an hour.

“Bird's milk” - a classic cake recipe

To prepare a cake at home according to this recipe will require more effort, but the result will please you - there will be real “Bird's milk” on the table - a rare pleasure for Soviet citizens, and now so affordable, but no less desirable.

What you will need for the sweet part:

• Flour – 7 tbsp. l.;
• Chicken eggs – 2 pcs.;
• Vanillin - optional.

For the soufflé:

• Whites from 2 eggs;
• Butter – one package;
• Condensed milk - half a can;
• Gelatin – 4 tsp;
• Citric acid – half 1 tsp;
• Vanillin - optional;
• Granulated sugar – 1 cup and a half;
• Water – 150 ml.

For the glaze:

• Butter - half a pack;
• Chocolate – 2 bars.

Cooking steps:

1. 1. Let's do the dough first. Cream the butter and sugar, then add the rest of the ingredients.

1. 1. Bake two cakes on baking paper in the oven for about 10 minutes at 200⁰C. For convenience, it is better to immediately make them suitable in size for the shape in which you plan to assemble the finished cake.

1. 1. Let's make a soufflé. Beat melted butter and condensed milk. Soak the gelatin for half an hour in a quarter glass of water. Cook syrup from sugar and the amount of water indicated in the ingredients: wait for the water to boil, pour sugar into it, cook until ready (until it drips into a thin thread).

1. 1. Beat egg whites with citric acid until stiff peaks form. When the syrup has reached the required consistency, it must be slowly poured into the whites, without stopping whisking them, and then also slowly pour in the gelatin melted in a water bath. Turn off the mixer. Add vanillin and a mixture of butter and condensed milk to the whipped mass. Mix carefully.

1. 1. Let’s start “assembling” the Bird’s Milk cake: cake layer - half the soufflé - second cake layer - the remaining soufflé. We put it in the refrigerator.

1. 1. When the soufflé has hardened, you can pour glaze over the cake. To prepare it, melt the chocolate using a water bath, add butter and mix. Leave the finished cake in the refrigerator again.

Curd "Bird's milk"

This dessert with curd soufflé will appeal to those who like to count calories. Firstly, it is not particularly high in calories (especially if you use cottage cheese and low-fat cream), and secondly, it is incredibly tasty.

What you need for the soufflé:

• Cottage cheese (not grained) – 100 gr.;
• Cream – 100 ml;
• Condensed milk – 150 gr.;
• Cow's milk – 70 ml;
• Edible gelatin – 15 g;
• Cocoa powder – 20 gr.

For the glaze:

• Chocolate – 100 gr.;
• High fat cream – 30 ml.

Cooking method:

1. Pour gelatin over cold milk to swell.
2. Pour the cream into the condensed milk, bring this mixture to a boil and boil for a couple more minutes, reducing the gas. Add heated gelatin to this mixture. Mix thoroughly with the addition of cocoa. Let this mixture cool at room temperature.
3. Meanwhile, use a blender to beat the cottage cheese until there is not a lump left. Add the previously prepared mixture and continue blending for a few more minutes.
4. Distribute the whipped mass into the mold and put it in the refrigerator.
5. Now let's prepare the glaze. Melt the chocolate. Pour the cream into it and stir thoroughly.
6. Pour the glaze onto the frozen soufflé and place the mold in the refrigerator again.

“Bird's milk” with semolina soufflé

You should try this melt-in-your-mouth dessert at least once, you will definitely like it. And most importantly, no one will be able to guess the main component of this soufflé.

What you will need for the crust:

• Butter - half a pack;
• Granulated sugar – 190-200 gr.;
• Chicken eggs – 3 pcs.;
• Wheat flour – 200 gr.;
• Cocoa powder – 20 g;
• Vanillin - optional;
• Baking soda - half 1 tsp.

For the soufflé:

• Butter – 1 package and a half;
• Granulated sugar – 180-200 gr.;
• Semolina – 4-6 tbsp. l.;
• Cow's milk – 400-500 ml;
• Vanillin - optional.

For the glaze:

• Cow's milk – 50 ml;
• Cocoa powder – 40-50 g;
• Granulated sugar - half a glass;
• Butter – 10 gr.

Cooking steps:

1. Making the base of the cake. Mix cocoa, sugar, vanillin, add butter and leave on low heat. Mix thoroughly until smooth.
2. When the mixture has cooled, add one egg at a time and mix well. Pour in the flour already mixed with slaked soda.
3. Bake the cake in the oven at 200⁰C.
4. Next, prepare the soufflé. Its main secret is that semolina must first be ground in a coffee grinder until it becomes flour.
5. Cook semolina flour in milk until thickened. Beat butter, sugar and vanillin. Add this mixture to the semolina mass and stir well.
6. Spread the prepared mixture onto the crust and place it in the refrigerator to harden.
7. Let's do the glaze. Mix cocoa and sugar with milk. You need to bring this mixture to a boil and add oil. Let the glaze cool slightly before pouring it over the soufflé.

Homemade sweets “Bird's milk”

These candies are loved by both adults and children. However, not everyone realizes that this delicacy is easy to prepare at home.

What you will need:

• Chocolate – 1 standard bar;
• Butter – 1/2 pack;
• Eggs (whites only) – 4 pcs.;
• Gelatin – 15 g;
• Powdered sugar - to taste (based on an average of 1 tablespoon for each egg).

Cooking steps:

1. Pour gelatin into water to swell, then heat it, but do without boiling and leave to cool.
2. Beat the egg whites with powdered sugar until stiff and slowly pour in the gelatin, continuing to work with the mixer. Place the soufflé in a mold to harden, then cut it into squares or lay it out to harden in ready-made molds.
3. Prepare the glaze from chocolate and butter. Dip the frozen soufflé into the chocolate mixture, place it on foil and refrigerate.

If you want to achieve the greatest resemblance to bird's milk produced in a confectionery factory, then try adding agar-agar instead of gelatin in the soufflé. It makes it more tender.

You can buy agar-agar in spice departments, sometimes it is sold in pharmacies. Just remember that a soufflé with it hardens much faster than a soufflé with gelatin, so, having prepared such a soufflé, you will need to very quickly transfer it into the mold.

Some recipes suggest whipping the protein soufflé with sugar. It is better to always add powdered sugar, since proteins are not heat-treated, and sugar is very difficult to dissolve, especially if it is coarse.

If you want to give the protein soufflé some flavor, then gelatin can be soaked not in water, but in fruit juice or homemade compote.